Every once in a while my fridge and pantry get a little over-loaded. So many recipes to test, so many dinner parties, so many cooking classes. Next week I've got a lot of classes, so I need to make some room. It's time to do a little "pantry cooking." It's instinctive cooking at its best. I just pull out what I've got and turn it into culinary magic.
Today it's Pantry Pasta. I had some authentic Italian orrechiette. It's so authentic that there's not a lick of English on the package. I was able to at least figure out "12 minuti" for the cooking time, but the rest is lost on me. I love these little pasta "ears." They're nice and chewy, and the cup shape holds sauce beautifully.
When you cook pasta remember a few things:
1) Don't try to speed it up by using hot water from the tap; it leaches lead and other materials from the pipes. Always use cold water and let it run a bit before putting it in your pot.
2) Use a large pot, much larger than you think you might need. Pasta needs a lot of room to bounce around; that helps keep it from sticking and clumping. Maybe this is where "go big or go home" comes from??
3) Your water should be salted generously - it should taste like the sea. And always save some of the cooking liquid to help make a healthy sauce. In this recipe I only used about a tablespoon of olive oil, 1/2 cup of cooking liquid and some spices to make the sauce.
4) The healthiest way to cook your pasta is just to al dente - so it still has a bite to it. Pasta cooked this was, rather than boiled too long, provides you with a slower, even release of glucose into your bloodstream, which gives you longer, sustained energy.
So now for my non-recipe recipe....
Cook pasta according to directions, on the lighter side of cooking time. While the pasta cooks, heat 1 tablespoon of olive oil in a skillet and add sliced onion and a few minced garlic cloves.
When the onions are soft and starting to brown, add roasted red peppers and pepperoncini.
After a few minutes add chopped baby spinach, smoked paprika and red pepper flakes (I'm a spicy girl! Not to be confused with a Spice Girl.)
Stir just until the spinach wilts, only a minute or two. When pasta is cooked, drain, reserving some of the cooking liquid and toss orrichietti with the vegetable mixture. Drizzle with 1 tablespoon olive oil and 1/4 - 1/2 cup pasta liquid. Add shredded parmesan cheese and salt & pepper to taste. Bellissimo!
