Pasta Archive

Wednesday, August 31, 2011

naked tomato sauce

naked tomato sauce

Every year at just about this time I renew my obsession with tomato sauce. It’s late August, after all, and just about anyone who has ever gardened or knows people who garden is drowning in tomatoes and I am here, with my virtual bucket, eager to help you out. Don’t be too fooled by my so-called benevolence, however, as it’s really a selfish endeavor; I find spaghetti with tomato sauce to be one of the universe’s perfect meals, so I’m hardly kicking and screaming my way to the kitchen the next time the whim for a new one strikes me.

a basket of plum tomatoes
peeling tomatoes

But I always think that the new one will be the one that closes the book on tomato sauce, that it will be done, that I will be able to move on and find new codes to crack in the kitchen knowing that I’ve locked in my tomato sauce nirvana. Unfortunately, these moments of spaghetti calm are increasingly short-lived. This baked tomato sauce made me happy for a few years, before curiosity got the better of me and I fell for Marcella Hazan’s famous tomato sauce with butter and onions. Even then, I couldn’t leave well enough alone, and but seven months later was taking pity on the cheap buckets of “ugly but tasty!” tomatoes at the market, creating a heartier sauce that could be made with any tomato, whether a prom queen or not.

just tomatoes, cooked until saucy

Continued after the jump »

Thursday, June 23, 2011

linguine with pea pesto

green and bright

Even though I have a lot of book left to write (unless you’re my editor, in which case, just kidding, almost done!) and deadlines both before and after that one requiring my attention, endless paperwork, emails and all sorts of tiresome things on my real-life agenda, I’ve decided to focus my daydreaming on something more aspirational: what to cook on a lazy summer night.

in pods
shucky

We rented a beach house for a week last year but were surprised to find that 11-month olds don’t always sleep in foreign locations. At all. We staggered through the week and ate out a lot. I’d like us all to do better this year. In an area full of farm stands and wineries, with a kitchen bigger than a shoebox, with a grill and a deck, it’s a shame not to be cooking at home as much as we can. But leisurely, with as few ingredients as possible and at least one of them straight off the farm.

simmer briefly

Continued after the jump »

Wednesday, March 30, 2011

spaetzle

i spaetzle-d!

A couple months ago, we went out with friends to a new Austrian restaurant in our neighborhood and over too much Grüner and Very Large Dark Beers, got in an animated discussion about spaetzle, and how it was the perfect food. It manages to be both dumplings and noodles at once, and as good tangled with cheese and herbs and bacon and vegetables and as it is alongside a hearty braise. It is never unwelcome. And then my friend turned to me, I guess presuming I’m a person who knows how to, like, make things and ask me how it was made. And I realized I had no idea. This never happens — not that I am clueless, as I am routinely clueless, especially in the realm of denim — but it’s rare that I haven’t a single inkling as to how a food is made. But homemade spaetzle, I hadn’t even considered before.

whisking
thick batter, thinned in fridge

Of course, I forgot all about this conversation for a while (see above: Grüner and Very Large Dark Beers) until last week, when I found 5 whole minutes to flip through The Balthazar Cookbook in peace and spied a recipe for spaetzle. Hey, did you know that spaetzle is ridiculously easy to make? That it uses only three ingredients that I’m willing to bet you already have at home? And cooks in two minutes? What I’m saying is: you could have spaetzle for dinner tonight, and I think you should.

with correctly sized holes

Continued after the jump »

Thursday, February 24, 2011

spaghetti with lemon and olive oil

linguine al limone

Look, it wasn’t my finest moment but my Happy Valentine’s Day gift to my husband was an epic meltdown over book deadlines and recipe flops and the near impossibility of getting anything done with a toddler underfoot in a kitchen that doesn’t actually fit the two of us. It wasn’t pretty. We ordered pizza and watched How I Met Your Mother.

Now, just in case that story elicited even a wisp of pity, you should take it back right now because the week, it got better from there. First, I realized that my “hey, let’s not do gifts this year” conversation with my husband may have never left my own head when he busted out tulips and a spa certificate. (Oops. I’m a real catch, aren’t I?) Then my very kind agent and editor talked me off the book ledge, they’re good at things like that though I suppose they have to be, taking on nuts like me. The following night, I made an actual dinner that involved those insane green beans and this little spaghetti dish I’ll get to in a bit because you know, it’s hardly as interesting as what we did the day after that:

so, this happened

Here’s where the story could continue in any of the following ways: How hard it was to be away from our little baby for the weekend (so hard! except for all of that sleep!) How quickly we adjusted to views like this, boats like that, beers like this and sunsets like that.

the viewasailbalashirequisite sunset photo

Continued after the jump »

Friday, November 5, 2010

spaghetti with chickpeas

spaghetti with chickpeas

Anyone running the marathon this weekend? I have a hunch that the overlap between people who, say, read a home cooking blog that unapologetically embraces butter and people who, say, run 26.2 miles in their spare time as an personal challenge, is slim-to-none. And yet, I know a handful of people running this weekend that love good cooking as I do, despite the fact that we obviously have nothing else in common. Seeing as they run when not chased, I bet they also do dishes for pleasure and go to bed advisably early for a less cranky tomorrow. Weirdos.

broth, chickpeas, onion and pancetta

But we can meet at a middle ground affectionately called “carbo-loading”. Runners do it before big races. The rest of us do it because it’s winter and we’re evolutionarily programmed to pad ourselves for warmth. Or because we’re hungover. Or because we’ve been eating too much salad and strive for balance (snerk). And when it comes to carbo-loading, I think this spaghetti with chickpeas wins all trophies. It’s the potato pizza of pasta dishes; the squash risotto of comfort foods; the breadcrumb-topped baked macaroni-and-cheese from the files of So Good It Could Not Possibly Be Bad, Right?

onions, garlic and pancetta

Continued after the jump »


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