1 lb. (450 g) spaghettini
2 spoonfuls of EVOO
3 spoonfuls of unsalted butter
3 spoonfuls / 2 sprigs of rosemary
chopped fresh Italian parsley (optional)
1 cup grated Grana Padano (I used Parmigiano)
Bring a large pot of salted water to a boil. In a large skillet, over medium–high heat, melt the butter in the olive oil. When the butter is melted, add the rosemary, and cook until the needles are sizzling and the rosemary is fragrant. Ladle in 1 cup of pasta water, and simmer to reduce by half. Stir in the parsley.
When the pasta is al dente, remove with tongs directly to the skillet. Toss to coat the pasta with the sauce. Remove the skillet from the heat, toss with the grated cheese, and serve.
P.S. I threw in 1/2 chopped red onion because I had it.
GOYA black bean soup $1.50
Dried rosemary $6.29
1 carrot $0.23
1 zucchini $0.94
4 tomatoes on the vine $1.33
10 oz white button mushrooms $1.79
Chop fine 1 red onion, 3 cloves of garlic. Saute in olive oil in a medium pot. Season with salt, cracked black pepper, red pepper flakes, crushed rosemary. Chop 1/2 carrot, 1/3 zucchini, 1 tomato, 5-6 mushrooms. Saute vegetables over medium heat. Add the can of black bean soup, plus another cup of water rinsing the can. Season with turmeric, thyme, oregano, paprika, and cumin. Raise heat and cook until boiling. Reduce heat to a simmer. Here I added 1/4 box of penne rigate and enough water to cover it, cooking it al dente for 5 minutes. Serves 3-4.
I recently acquired some cheese from Trader Joe’s, so feel free to slice / grate some on top for a Tex-Mex feel. It’s rather hard to shop plastic-free at TJ’s I realize now — not great for #plasticfreeJuly then.
32 oz. tomato sauce $1.50
Ronzoni penne rigate $1.89
1 carrot $0.25
1 green zucchini $0.82
4 brown portobello mushrooms $0.77
4 red onions $0.98
1 yellow squash $0.40
Chop 1 red onion, 1/2 yellow squash, 1/2 zucchini, the mushrooms, 1/2 carrot. Mince 3 cloves of garlic. Saute the onion, garlic until fragrant. Add the carrot, then the two squash. Add the mushrooms. Cook together a few minutes, stirring. Add the can of tomato sauce. Season with paprika, thyme, oregano, salt and pepper.
Boil salted water. Add half the box of penne. Cook 5 minutes until al dente. Add pasta to sauce. Serves 3-4.
Just to make it fancy (and I didn’t have Parmigiano because it’s wrapped in plastic and expensive unless I buy it at Trader Joe’s), I added a drop of my truffle olive oil, which I brought back from France, before serving. Just for the aroma, which I really really like.
250 g De Cecco pasta
3 summer squash, halved lengthwise and sliced thin
Juice of half a lemon
45 g (3 tbsp) unsalted butter
3 cloves garlic, minced
3 large or 5 skinny scallions, sliced thin, white and green parts separate
Pinches of red pepper flakes, to taste
25 g (3 tbsp) all-purpose flour
350 mL (1 1/2 cups) broth
thyme, oregano, salt and more pepper to taste
finely grated parmesan cheese
smoked Gouda, cubed small
Cook the pasta to al dente in salted water. Drain and set aside. Heat oil in a pan on medium-high, season with salt and pepper, and fry the zucchini for 10 minutes without burning, browning both sides. Remove, and sprinkle the squash with some lemon juice. Melt butter in the pan on medium heat and fry the scallion whites and garlic for a couple of minutes. Add the flour until absorbed by the butter. Slowly add the (milk) broth, incorporating each time you mix it together. Season with lemon, salt, and pepper. Simmer for two minutes. Remove from heat and mix in all herbs. Season to taste. Add the gravy sauce to your baking dish. Add the pasta, squash, and cheeses. Stir to combine. Bake for 25-30 minutes until edges are golden brown. Serve hot, topped with chopped basil.
I subbed broth for the whole milk and smoked Gouda for the mozzarella. It made the sauce a quite nice gravy, surprisingly. I also had two tomatoes and some reserved puree that needed to go somewhere so… Mystery pasta bake. Yum! In hindsight, however, this would have been super delicious without the addition of tomatoes, although Amber really didn’t mind them.
Amber’s recipe, learned in a cooking class on her Phillippines-Vietnam trip
I love fettuccine or linguine (pasta lunga) best, but we only had pasta corta (short pasta) in the cupboard. Amber had a hankering for this as we had all the ingredients and had been eating my grandmother’s cooking for several meals by now (food is equal to love, for Chinese families — accept the gifts of food and be grateful).
400 g pasta of your choice
75 g Parmigiano-Reggiano (aged three years), grated
3-4 strips of bacon (if only we had guanciale or pancetta!)
100 g peas, frozen
2-3 cloves of garlic
Bring a pot of salted water to boil, while you do other things. Fry the bacon until crisp but not too overdone. Beat the eggs, and mix in the cheese. Season this with some salt and pepper. Mince the garlic. Saute the garlic until fragrant. Add the peas to cook them a little bit, or cook them in the pasta pot of boiling water for one minute like Jamie suggests.
When pasta is al dente, drain and make sure you reserve some pasta water (we did not, sadly). Toss the pasta, peas, and bacon all together in your pan. Season with fresh cracked pepper if you have a grinder. Now, make sure the pan isn’t too hot, or the eggs will scramble. Slowly add the cheese-egg mixture so the heat of the pasta cooks it, tossing all the while. Jamie also suggests adding pasta water to thin the sauce if need be. Garnish with some more freshly grated Parmigiano and slivered basil (we took a few leaves from the window herb “garden”).
1/2 medium onions, finely chopped
1/2 carrot, trimmed and finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
250g turkey mince
400g plum tomatoes
1 sprig rosemary, dried oregano, 2 fresh bay leaves
2 tbsp tomato purée
1 red chilli, seeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes, sliced in half (optional)
basil leaves, ¾ finely chopped and the rest left whole for garnish
75g Parmesan, grated, plus extra to serve
400g pappardelle (or tagliatelle or fettuccine if you like)
If using meat, cook the bacon first. Saute onions in olive oil/butter on medium heat until fragrant. Add garlic and cook a couple minutes. Add the carrot, then the celery and cook until softened. Add the ground meat and wine. Cook a bit. Add the tomatoes and puree/water, the chili pepper if you like, and all herbs. Let stew for 30-60 minutes. Boil water for the pasta meanwhile. Cook pasta one minute short (al dente). Add the pasta to the sauce and swirl to coat thoroughly. Serve immediately, topped with freshly grated Parmesan and torn basil. Buon appetito.
500 g bavette or linguini fine
extra-virgin olive oil
110 g butter
freshly ground black pepper
freshly grated Cacio di Roma
freshly grated Pecorino Romano
2 pinches of Kosher salt
Heat the olive oil in a pan. Cook the pasta al dente. Drain but reserve the pasta water. Add the pasta to the pan. Add the butter and toss. Add cheeses and pepper. Serve immediately.
P.S. Yes, yes, I know I sauteed onions, garlic, and 1/2 a carrot in the butter and olive oil. And I threw in a handful of fresh parsley because I had it and color is pretty. Your concerns are duly noted.