4-12-16 Where’s the Parsley?

Tuesday is pasta night, as is Thursdays, Sundays, and occasionally Monday, Wednesday, and Friday.- and on other occasions, Saturday.  I decided yesterday that I have been in somewhat of a pasta rut, serving the same sauces over and over again, and wanted to try something different tonight.  After considerable thought (I like using the word “considerable”, it has an important ring to it.) I decided I would create a variation of Aglio Olio Crudo with a bit of an early Spring flare.

INGREDIENTS:

1.     Angel hair pasta

2.     Asparagus

3.     Grape or Cherry tomatoes halved

4.     Mozzarella cheese cut into bite size pieces

5.     Garlic, finely chopped

6.     Italian parsley finely chopped

7.     Olive oil

8.     Parsley

9.     Salt & pepper to taste

PROCESS:

I seared the asparagus on our electric grill, and cut them into bite size pieces and set them aside.  When the pasta was ready I placed it in the serving dish and mixed in all of the ingredients, plus about 1/3 cup of the pasta water and drizzled in the olive oil. To my dismay the parsley I bought this morning was nowhere to be found.  I even checked the trash to see if I could have inadvertently thrown it out.  It was only after noticing the bananas I purchased were also missing that I realized I left one of the grocery bags at the store.  I could do without the parsley and bananas, but the bag also contained a package of Broccoli Rabe!

However, even without the parsley, this dish was good, and it will definitely be seen on our table again.

3-30…Aglio olio with red chili pepper fettucine

I was standing in front of the fridge at seven o’clock debating with myself, call for pizza or cook; what to do.  And the I heard them, the pasta angels, whispering in my ears, softly, over and over again…aglio olio…aglio olio…aglio olio.  I swear that somewhere, mixed in with those voices, I heard my mother, and of course that did it!  Tonight we were having aglio olio, but with a little twist.

INGREDIENTS:

Al Dente Pasta’s chili pepper fettucine

Fresh parsley, finely chopped

Garlic, finely chopped

Mozzarella cut into small cubes

Olive oil

Fresh lemon juice

PROCESS:

Place the cooked pasta and some of the pasta water in a serving bowl, add all the ingredients and mix well.  The lemon juice can be added after all the others.

COMMENTS:

Oh what a delightful meal!  I had to force myself not to go back for thirds.

Thank you mom and thank you pasta angels.

2-1...pasta with a light tomato sauce, arugula, and mozzarella

Tonight marks the beginning of our ninth month of the Pasta Quest, and I am confident we will take the rest of the way...A Year of Pasta.

Patience will be away this weekend and there is still a lot of arugula in the fridge so I'll put it to use again tonight in a loose tomato sauce with mozzarella cheese.  I considered adding bacon or kalamata olives but I decided to avoid their strong flavors to see what the arugula would do by itself.

INGREDIENTS:

Conchiglie (shells)
San Marzano whole tomatoes
Olive oil
Garlic and onion
Coarsely chopped arugula
Red pepper flakes
Dry basil and oregano
Italian parsley
Sweet Vermouth

 

PROCESS:

Saute the garlic and onion until soft.  Add the tomatoes (break them up with a wooden spoon), herbs, and cook for about 30 minutes, adding a splash of wine after 15-20 minutes.

Coarsely chop the arugula and cut the mozzarella into small, bite size pieces.  When the pasta is done add it to the sauce and mix in the cheese.  Then mix in the arugula and serve to a hungry, grateful wife who has just worked over 12 hectic hours at the hospital.



COMMENTS:



OK, I know I am not stingy with my praise for these pasta dishes...but this dish was so damn good!!!  The combination of arugula ( sweetened by the heat) and sweet vermouth is unbelievable.  You gotta try this...but I must warn you, if you do,you will want to marry me.

IT'S NOT PASTA BUT.....

With Patience out of town, and a dinner invitation last night I've not been cooking any pasta. I thought I might do so tonight until I watched Eat Street on tv and decided the pasta could wait one more day.


Chicken Caprese

This is a piece of toasted multigrain bread with mayo, chicken, tomatoes, mozzarella, and basil pesto, inspired by the amazing food I saw on tv. It was delicious!

THE MIGHTY EGGPLANT…9-8

Lying beside the large bag of green beans in the CSA box was a plump, fresh eggplant, thus tonight’s dinner was pre-determined by our Amish friends.



INGREDIENTS:

1 Eggplant, peeled and sliced crosswise
San Marzano tomatoes
Fresh Basil
Garlic and onion
Olive oil
Mozzarella cheese, cut into small pieces
Tomato paste

PROCESS:

The eggplant slices were generously salted on both sides, placed on a cookie tray that was tilted to drain into the sink, and covered with a cutting board with a pan of water on the top. They were allowed to sit and release the bitter juices for over an hour.

In the meantime cook the garlic and onion until soft in the olive oil, add the tomatoes, some salt, and the fresh chopped basil and simmer for about 30 minutes (time is not critical). I decided to add about 1 teaspoon of tomato paste to thicken the sauce.

Remove the eggplant slice, rinse well and pat dry, and cut into French fry size pieces. Cook in a pan with hot olive oil until golden brown, remove and place on paper towels to drain.

Place the cooked pasta (penne) in a bowl and mix in the tomatoes, eggplant, and mozzarella and serve.
,
COMMENTS:

I thought I died and went to heaven!