Pantry Pasta

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!