Everyday Italian (13 page)
Authors: Giada De Laurentiis
Pizza di Spaghetti
Torta di Pasta
Basic PolentaFried PolentaBaked PolentaCreamy Polenta with Gorgonzola Cheese
Basic RisottoWild Mushroom Risotto with PeasRisotto al Salto (Rice Cake)Arancini di Riso
FROM THE PANTRY
If there’s anything that screams “Use me straight from the pantry!,” it’s pasta: shelf-stable, inexpensive, universally available, and appropriate as a starter or a main course. I always have at least a few boxes around, and so I’m never at a complete loss for a meal, even when I’m feeling just too lazy to get to the market. These recipes are among my favorites.
cooking dried pasta
It’s important that you cook the pasta in an ample amount of water—6 quarts for every pound of dried pasta (which should equal about 4 servings)—so that it cooks evenly and doesn’t stick together. And adding plenty of salt will help flavor the pasta; I like to use ¼ cup of sea salt.Combine the water and salt in a large pot. Cover and bring to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. (Some smaller shapes take less time, and large, thick shapes may take longer.) Drain, reserving at least ½ cup of the cooking liquid to use if needed to thin your sauce or dressing.
One of the easiest pasta dishes you’ll ever make, this is great as a light meal or as a side dish, especially for grilled fish.
4 MAIN-COURSE SERVINGS OR 6 SIDE-DISH SERVINGS
| ⅔ | cup olive oil |
| ⅔ | cup freshly grated Parmesan cheese |
| ½ | cup fresh lemon juice (from about 2 lemons) |
| ¾ | teaspoon salt, plus more to taste |
| ½ | teaspoon freshly ground black pepper, plus more to taste |
| 1 | pound dried spaghetti |
| ⅓ | cup chopped fresh basil |
| 1 | tablespoon grated lemon zest (from about 2 lemons) |
In a Large Bowl,
whisk the oil, Parmesan cheese, lemon juice, ¾ teaspoon of salt, and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.
Olive Oil, and
Red Pepper Flakes
In Italy this dish is known as
aglio, olio, e pepperoncino.
It’s thoroughly easy, with just one secret: Reserve some pasta water to make the sauce. My version of this dish adds fresh herbs; I’ve found that this combination works wonderfully, but feel free to substitute oregano, thyme, marjoram, or whichever of your favorites are fresh; dried herbs don’t work in this recipe.
4 MAIN-COURSE SERVINGS
| Salt | |
| 1 | pound dried spaghetti |
| ½ | cup extra-virgin olive oil |
| 5 | garlic cloves, peeled |
| 1 | teaspoon dried crushed red pepper flakes, plus more to taste |
| ¼ | cup chopped fresh flat-leaf parsley |
| 1 | tablespoon chopped fresh basil |
| 1 | tablespoon chopped fresh mint |