Epimeles

the Pence family cookbook

Recipes Tagged with “pasta”

Caramelized Shallot Pasta

main course pasta untested

Ingredients

  • 1/4 c. olive oil
  • 6 large shallots, very thinly sliced
  • 5 garlic cloves, 4 thinly sliced, 1 finely chopped
  • 1 tsp. red-pepper flakes (or more)
  • 1 2-oz. can achovy fillets (about 12, drained)
  • 1 4.5-oz. tube or 6-oz. can tomato paste (1/2 to 3/4 c.)
  • 10 oz. pasta
  • 1 c. parsley, leaves and tender stems, finely chopped

Preparation

  1. Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
  2. Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
  3. Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
  4. To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
  5. In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

NYT


French Onion Beef Noodle Soup

main course soup beef pasta chinese untested

Ingredients

  • 2 tbsp. vegetable oil
  • 3 lb. bone-in beef short ribs, cut into 2" segments
  • salt
  • 6 scallions, white and dark green parts separated
  • 8 cloves garlic
  • 1 4" piece ginger, scrubbed, sliced
  • 6 star anise pods
  • 2 3" cinnamon sticks
  • 8 whole cloves
  • 2 tsp. black peppercorns
  • 2 tsp. coriander seeds.
  • 1 c. dry white wine
  • 1/2 c. (or more) soy sauce
  • 3 tbsp. butter
  • 5 lb. onions (about 10 medium), thinly sliced
  • 2 tbsp. rice vinegar
  • 30 oz. fresh or 18 oz. dried ramen noodles

Preparation

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.

Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.

Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.

Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids.

Add meat and broth to pot with onions. Bring to a boil, reduce heat to low, and simmer until liquid is reduced a bit and flavors have melded, about 30 minutes. Add vinegar; taste and add more vinegar and/or soy sauce if needed.

Thinly slice remaining scallion greens. Cook noodles according to package directions. Divide among bowls. Ladle soup over noodles, making sure each bowl gets some meat and plenty of onions. Top with scallion greens and serve.

BA, March 2020


Pasta with Pork and Eggplant

main course eggplant pasta pork

Ingredients

  • 1 medium-size firm eggplant, a little over a pound or so in weight
  • Salt and pepper
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 pound ground pork
  • 1 teaspoon fennel pollen or seed
  • 4 large cloves garlic, finely chopped or grated
  • 1 small onion, grated or very finely chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 1 chili pepper – Italian red cherry or Fresno, finely chopped
  • 3/4 cup white wine
  • 1/2 cup heavy cream
  • a generous handful of flat leaf parsley, chopped
  • 1 pound short-cut pasta, whatever shape you like
  • Parmesan cheese

Preparation

Peel half the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve. Place a large pot of water over high heat for the pasta. Add pasta and cook according to package directions. Reserve a half cup of the starchy pasta water for the sauce. Heat the olive oil, 3 turns of the pan, over medium to medium-high heat. Add pork and lightly brown while finely crumbling it into tiny bits. Season with fennel, salt, pepper, garlic, onion, thyme and the chili pepper. Squeeze any liquid from the eggplant then stir it into the pork. Cook about 10-12 minutes, stirring frequently until eggplant is tender. Deglaze with white wine, stir a minute then stir in cream and simmer over low heat while pasta cooks. Toss the cooked pasta with the sauce, adding liquid to combine. Stir in parsley.

Bobbi’s Kozy Kitchen


Vinegar-Glazed Butternut Squash Pasta Salad

side dish pasta salad squash

Ingredients

  • One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups)
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • Kosher salt
  • Pepper
  • 3/4 pound whole-wheat fusilli
  • 1/4 cup plus 1 tablespoon unrefined hazelnut oil
  • 1 head of Treviso or 1/2 a small head of radicchio, thinly sliced
  • 1/2 cup packed parsley leaves
  • Shaved Pecorino Tuscano or Romano, for serving

Preparation

Preheat the oven to 425°. On a rimmed baking sheet, toss the squash with 1/4 cup of the vinegar, the olive oil and honey and spread evenly on the baking sheet. Season with salt and pepper. Roast for about 35 minutes, tossing halfway through, until browned and glazed.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain. Toss with 3 tablespoons of the hazelnut oil.

In a large bowl, whisk the remaining 2 tablespoons each of vinegar and hazelnut oil. Stir in the squash, Treviso and parsley, then fold in the pasta. Season with salt and pepper. Serve warm or at room temperature with shaved pecorino.

Food & Wine


Southwest Pasta Salad

side dish pasta salad

Ingredients

  • 2/3 c. mayonnaise
  • 1/3 c. sour cream
  • 1/4 c. cilantro, chopped
  • 2 tbsp. milk
  • 2 tbsp. lime juice
  • 1 jalapeño pepper, seeded and minced
  • 1 tsp. salt
  • 7 oz bowtie pasta, cooked, rinsed, and drained
  • 2 lg. tomatoes, seeded and chopped
  • 1 yellow bell pepper, cut into sticks
  • 1 zucchini, quartered length-wise and sliced thin
  • 3 green onions, thinly sliced
  • pine nuts to taste

Preparation

In a large bowl, combine the first seven ingredients and mix. Add the rest of the ingredients, toss, and cover. Chill.


Simple Lemony Linguine

main course side dish italian lemon pasta vegetarian

Ingredients

  • 500 g dried linguine
  • 3 lemons (zest and juice)
  • 6 tbsp. extra virgin olive oil
  • 100 g. parmesan cheese, grated
  • salt and freshly ground black pepper

Preparation

Cook the linguine according to the instructions on the packet - in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the lemon juice and zest with the olive oil, then stir in the parmesan so that it becomes creamy. Season and add more lemon to taste. Add the lemon pasta sauce to the linguine shaking the pan to coat each strand. Garnish with some herbs to suit yourself.

Nudo


Pastitsio

main course beef casserole greek lamb pasta pork

Ingredients

  • 1 lb. thick macaroni
  • 7 tbsp olive oil
  • 2 vegetable stock cubes (optional)
  • 1 lg. onion, finely chopped
  • 1 lg. clove garlic
  • 2 lb. minced meat (half pork and half beef, or lamb, etc.)
  • 2 tsps dried mint, rubbed
  • 1 tsp oregano
  • Freshly ground pepper
  • 1 cup pureed tomatoes
  • 1 tsp tomato paste
  • 1 cup hot water
  • 1 tsp sugar
  • ½ tsp cinnamon
  • 1 cup fresh flat leaf parsley, chopped
  • 1 heaped tbsp butter
  • 1 egg
  • 1 cup grated Halloumi (or other dry, hard) cheese

For the white sauce:

  • 8 cups milk scant
  • ½ c. corn flour
  • 1 tsp salt
  • 1 egg, lightly beaten
  • 1 tbsp finely chopped parsley
  • 1 tbsp butter
  • 3 tbsp breadcrumbs
  • 3 tbsp grated cheese
  • zest of 1 lemon

Preparation

Macaroni:

Grease a shallow baking dish (15x13"). Break the macaroni in half (this will enable you to arrange the cooked pasta better in the baking dish later). Add macaroni to a large pan of boiling water, together with 1 tbsp olive oil, 1 tsp salt and 1 vegetable stock cube (optional). Boil, uncovered, until al dente. Drain and rinse under cold water. Drain well and put aside in a bowl. Add 1 tbsp butter to the pasta, 3/4 cup of your grated cheese, the beaten egg and 1tsp dry mint. Mix well and set aside.

Meat Sauce:

Heat the rest of your oil in a large frying pan; add your chopped onion and garlic and cook until soft. Add the mince and cook until well browned. Add the pasata and the tomato paste, the sugar, oregano, dried mint, cinnamon, the stock cube dissolved in 1 cup of hot water, the salt and the freshly ground black pepper. Towards the end, add the parsley and remove from the heat.

White sauce:

Dissolve your corn flour in 1 cup of milk, then and1 tsp salt. Add the egg (lightly beaten), and the finely chopped parsley and lemon zest. In a big non-stick pan add the remaining 7 cups of milk and bring almost to the boil. Gradually whisk the dissolved corn flour and egg mixture into the hot milk, stir well over the heat until the mixture boils and thickens; mix until smooth and remove from heat.

Next steps:

Add half of the macaroni into your greased dish. Top the macaroni with the meat sauce and spread evenly. Add rest of the pasta over meat sauce. Pour over ¾ of the white sauce and use a fork to make sure that some of the white sauce goes through the pasta to the base of the dish. Now add the rest of the white sauce and smooth the surface, then sprinkle the breadcrumbs and cheese on top. Spread several nobs of butter equally along the surface of the dish.

Bake uncovered at 350 degrees for 1 hour, or until golden brown. Leave to stand for 15 minutes before serving.


Cacio e pepe

main course side dish italian pasta untested

Ingredients

  • Salt
  • 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish
  • 1 cup finely grated Parmigiano-Reggiano
  • 1 tablespoon ground black pepper, plus more for finishing the dish
  • ¾ pound tonnarelli or other long pasta like linguine or spaghetti
  • Good olive oil

Preparation

Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.

Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water.

Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.

Plate and dust each dish with additional pecorino and pepper. Serve immediately.

Mark Bittman, NYT


Sugar Snap Pea Pesto

main course pasta peas

Ingredients

  • 4 cups sugar snap peas
  • 1 large onion, sliced
  • 1 tablespoon butter
  • 1 cup parmeggiano reggiano (parmesan) cheese
  • 1 clove garlic
  • 1 pound penne rigate
  • 1 cup olive oil
  • 1/2 cup pignoli nuts
  • 1 pinch crushed red pepper flakes
  • 1 tablespoon fresh spearmint
  • Salt and pepper, to taste

Preparation

Prep the sugar snap peas, pulling the string off the side. Then blanch them in salted boiling water for a minute (basically, you get the water boiling, you add the peas to the water, once it starts boiling again, you can fish them out). Refresh them in a bowl of salted ice water. Cut them up in halves or thirds, depending on their size (1/2" size is good). Reserve 1.5 cups of the prepped peas. The rest will go in the pesto.

Put a large pot of salted water on high heat on the stove for the pasta.

Heat the butter and 1 tbsp of the olive oil together in a heavy bottomed pan. Add the garlic clove to the heated butter and oil until it gets a nice lightly toasted color. You can pull it out now and reserve it. Add the sliced onions and the crushed red pepper and cook on medium heat until they are caramelized. This takes a little while (as much as 20 min) so be patient, young grasshopper.

While you are waiting on the onions to caramelize, you can start work on your pesto. If you have a hunk of parmesan, cut it into smaller pieces and blitz it in the food processor. Make sure you have a cup. Next you can blitz the pine nuts.

Once the onions are finished caramelizing, you can pull them off the heat so they cool slightly. Then you can add the onions, the cooked garlic clove, and the non-reserved peas (i.e., the majority of them) to the food processor with the pine nuts. Go ahead and add in stages if the food processor is getting too full. Pulse for the first few times to get it started and then hold down the button. You can add the olive oil through the hole in the top to keep the mixture wet and moving. When all the ingredients are processed, it should be grainy and wet, but will never be totally smooth. That’s ok.

Once the water is boiling, drop the pasta and cook according to package directions.

Do a chiffonade of the mint – this means you stack the mint leaves together and roll them up like a little cigar. Then you cut them up cross-wise as thinly as possible.

When the pasta is ready, reserve a ladleful of pasta water. Drain the pasta and put it back in the pot you cooked it in. Add the pesto, a few tablespoons at a time, tossing to combine. If it is too dry, add the reserved pasta water, a little at a time. Once you have the right pesto-pasta ratio (this is up to you), taste to see if it needs more salt and pepper and add as necessary. Toss in the reserved peas and the mint. This is good at room temperature too, so you can make it ahead of time.

JORJ, Food52


Swiss Chard Pesto with Almonds

miscellaneous greens pasta sauce

Ingredients

  • Kosher salt
  • 3 bunches Swiss chard, stems removed
  • 3/4 cup toasted almonds
  • 3/4 cup grated aged Pecorino Romano cheese
  • Pinch nutmeg
  • Pinch ground cloves
  • 2 lemons, zested and juiced
  • 1 clove garlic, grated on a rasp grater
  • About 3/4 cup extra-virgin olive oil
  • Freshly ground black pepper

Preparation

Bring a large pot of water to a boil; season the water generously with kosher salt. Prepare an ice water bath with a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth.

Put the cooked chard, almonds, cheese, nutmeg, cloves, lemon zest and juice and garlic into the bowl of a food processor and pulse until the mixture begins to break down and come together. Add enough olive oil to the mixture to just get it to come together, about 3/4 cup. Season with salt and pepper.

Food Network