Pasta Archive

Wednesday, October 6, 2010

mushroom lasagna

mushroom lasagna

One of the most frequent requests I get is for is to organize a category of recipes that freezes well, or can be packed up and brought to new parents with bigger (er, tinier) things on their agenda than stirring pots. And you’d think I’d be an expert on this, having been in their shoes just one year ago but I never bothered. New York City is not a place where you have to stock your freezer to get a good meal in; we can get literally anything delivered to our door in under an hour, even food that is both healthy and better than I make at home. (Well, almost.) Plus, almost anything that sits in my freezer for more than two weeks smells… freezery. It was hard to summon enthusiasm to store anything worthwhile inside it.

creminis
noodles

But there are few dishes more freezer-friendly than a lasagna, and I love a good one. Unfortunately, it took me a while to find what I considered “good”. Most of the lasagnas I’ve had fall in the American-style ricotta/tomato sauce/mozzarella/ground meat style and I never took to them, finding them both heavy and yet, still dry. So it surprised nobody more than me that I found my lasagna nirvana in the tomato-free béchamel-ed variety, which managed to be light and almost delicate. White sauces are not the kind of thing people associate with a lightweight meal, especially over pasta, but paired with salad this was surprisingly refreshing meal without making us feel like we’d need to bust out the fat pants. Well, most of us, that is.

too many pots

Continued after the jump »

Tuesday, September 14, 2010

linguine with tomato-almond pesto

linguine with tomato almond pesto

We are dragging this summer out. Maybe it’s because as far as I am concerned, it didn’t really start until August, when the bulk of the heat wave was behind us and we willingly ventured outside of our air-conditioned caves again, and when we finally took a little family vacation. Maybe it’s because if it is still summer, the baby is still a baby and not a one year-old toddler as he will be after this weekend. But it is most likely because we headed down the Garden State Parkway to Exit 0 last weekend for a belated 5 year anniversary mini-vacation without said baby and somehow, well into September, still got sun, sand and freckles. Summer in September? I’ll take it.



Despite the fact that the calendar may suggest fall clothes and butternut squash, the markets are still flooded with tomatoes. But, honestly, it wasn’t a sense of practicality that led me to this recipe. I mean sure, I had almonds, I also had precisely six plum tomatoes that needed to get eaten and I even had the slim margin of time needed to throw this together before starting the surprisingly exhausting dinner-bath-bed cycle for the boo. But that’s still not why I made it.

tomato, almonds, basil
to process

Continued after the jump »

Monday, August 9, 2010

zucchini and almond pasta salad

zucchini and almond pasta salad

And so, we’ve finally fled the coop. We headed out last weekend to a house we’ve rented (with enough spare bedrooms for grandparents to come and babysit catch up with their favorite grandson, because we are brilliant, friends, absolutely brilliant) and I’m dispatching from the beach this week. I’ve already had a dinner with friends that involved multiple formats of broiled cheese, several tastes of local wines, watched the sunset, had my first and second full night’s sleep in weeks, and now with the promise of Dunkin Donuts coffee and freckles in my near future, I have totally arrived.

goodbye, city! hello, farms!
long island wines
alex and boys, skipping stones

I can’t wait to cook off the books this week, do that kind of thing summer junkies like me live for, heading to one of the innumerable local markets, grabbing all of the corn, eggplant and tomatoes our large and tiny arms can haul and eating simple meals. Still, I did attempt to do a little precooking and had I not stayed out until 11 p.m. with these bad influences the night before and packing in a zombified frenzy the next morning, I might have even remembered to bring this pasta salad with me. Whoops.

Continued after the jump »

Sunday, April 25, 2010

creamed chard and spring onions

creamed chard and spring onions

My fridge is a mess. I like to fancy myself a focused shopper; I know what I want to cook, I carefully make lists of the ingredients I don’t have yet and I don’t come home until every item is crossed off.

spring onions, rainy day

Eh, hold on a moment because somewhere on the other side of a computer screen, my husband just snorted coffee through his nose. Look, I aim to be a focused, efficient shopper, I really do! It’s just that often the gap between my aspirations (look at my to-do list, and all of those little check marks!) and my reality (oh, we’re out of milk, eggs and flour? I thought I’d checked!) is big. And filled with a husband, who often gets relayed to a store because I’d forgotten one little thing.

ribbons of chard

Continued after the jump »

Saturday, February 27, 2010

baked rigatoni with tiny meatballs

tiny meatballs, baked rigatoni

Did you hear a resounding whine/sigh/moan the volume of the entire Eastern seaboard? Because there’s a fresh foot of snow outside for the 200th time this year and friends, I love snow. I get so excited when it is going to snow. But this? Lacks charm, likely because the first day of this anticipated four day storm was three to four inches of mucky slush.

sleet day

Anyway, I still maintain that complaining about the weather is dull, thus if any one good thing can come of this, it is that pasta, meatball and cream sauce season just got extended by at least another weekend. After the excitement over Marcella Hazan last month, I wanted to share a recipe from her on the opposite end of the spectrum, sort of the Italian version of Italian-American baked ziti. Except, the ziti is rigatoni, which she insists holds up better to being cooked twice (plus has large hollows that nicely slurp up their surroundings). The red sauce is a white sauce. The cheese is subtle and oh, there are wee meatballs scattered everywhere.

about to make the meatballstiny meatballs, one dredged in flourshaking off excess flourbrowning the wee meatballs

Continued after the jump »


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