It's Monday, which means the beginning of the work week (if you've gotten back to work - or never left during the pandemic). Today's post deals with one of my favorite groups, pasta, and includes Pesto Pasta Salad with Sun Dried Tomatoes, Angel Hair Pasta, and Baked Ziti. Enjoy!
LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY
This comes from Ali Slagel at The New York Times cooking e-newsletter. Ali wrote, “Pasta with chickpeas is a substantial, quickly assembled meal, but what’s alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.”
Time: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019901-linguine-with-crisp-chickpeas-and-rosemary.
Ingredients
1/2 cup extra-virgin olive oil, plus more for serving
8 fresh rosemary sprigs
Kosher salt and black pepper
1 pound linguine or other long noodle
3 tablespoons unsalted butter
3 garlic cloves, peeled and smashed
1 (14-ounce) can chickpeas, rinsed, drained and patted very dry
1/2 cup coarsely chopped parsley
1 lemon, cut into wedges
Freshly grated Parmesan or pecorino, for serving (optional)
Preparation
Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that’s a good sign.
As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren’t fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.
PASTA SALAD
This comes from the infamous long-since-forgotten emailing list, though I suspect it's a diabetic recipe, as it has the nutritional info. Yield: 6 servings (6 cups total)
Ingredients
3 cups cooked tricolor spiral pasta (1-1/2 cups dry), or 3 cups other cooked pasta
1 large ripe tomato, cored, seeded, and chopped
1 medium green bell pepper, cored, seeded, and chopped
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/2 cup black olives, drained and sliced
1/2 cup prepared fat-free Italian or Parmesan-pepper dressing
Directions
Combine all the ingredients; toss to mix. Chill to blend the flavors. (This salad is even better the second day.)
Nutritional Information Per Serving (1 cup): Calories: 165, Fat: 4 g, Cholesterol: 10 mg, Sodium: 355 mg, Carbohydrate: 22 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 9 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Fat
PESTO PASTA SALAD WITH SUN DRIED TOMATOES
This is from Cara Harbstreet on Fruits & Veggies, a website I recently stumbled across. This salad can be served hot or cold, whichever strikes your fancy.
Prep Time: 5 minutes; Cook Time: 10 minutes; Servings: 8
To view this online, go to https://fruitsandveggies.org/recipes/pesto-pasta-salad-with-sun-dried-tomatoes/.
Ingredients
1 16 oz box cellentani, rotini, or bowtie pasta
1 cup pesto sauce
1 can chickpeas
1/2 cup sun-dried tomatoes chopped
1/2 cup shredded parmesan cheese
1 head broccoli florets
1 tbsp olive oil
Salt and pepper to taste
1/2 lemon (optional)
Directions
Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.
While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.
Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.
Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.
Top with parmesan cheese just before serving. Serve warm, or chill until ready to serve.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important — unless you like disgustingly soggy pasta.
Note: This recipes, as well as the next one (Baked Ziti), can be found in my e-cookbook, Off the Wall Cooking. I'm planning to update this e-cookbook in the near future.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2 green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
BAKED ZITI
Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.
Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!
CACIO E PEPE
This comes from Mark Bittman of The New York Times Cooking email. Mark wrote, “It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.” Time: 20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
Salt
1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish
1 cup finely grated Parmigiano-Reggiano
1 tablespoon ground black pepper, plus more for finishing the dish
3/4 pound tonnarelli or other long pasta like linguine or spaghetti
Good olive oil
Preparation
Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
Plate and dust each dish with additional pecorino and pepper. Serve immediately.
