Pasta saves the day for quick, easy, savory suppers
What’s your favorite spaghetti dish? Old-fashioned tomato-sauced meatballs in the garlicky, rosemary-fragranced Italian style? Or perhaps just simple mac and cheese, or a layered veggie lasagna?
What-ever your choice, pasta for supper is rarely disappointing. It fills the tummy and satisfies the senses with only the barest of accompaniments necessary: grated Parmesan for topping, crusty bread with garlic butter perhaps, maybe antipasto or a green salad — and of course, the requisite rich red wine!
Today, we’ve compiled some great options to fit whatever role you want your pasta to play: Salad, main course, side dish, etc. Enjoy!
Pasta with mussels
For 4 people, figure on 6 to 7 mussels apiece, so purchase accordingly. Scrub mussels well, removing beards, and discard any that are broken or open.
In a heavy saucepan (I use my cast-iron chicken fryer), melt 2 tablespoons of butter. In it, sauté 2-3 large garlic cloves, minced.
Add 1/2 cup of finely chopped parsley and a slice of finely chopped red bell pepper, if desired. Stir together, then toss in mussels.
Cover pan, turn heat to high and bring to boil; immediately remove from heat. Leave covered.
Meanwhile, cook pasta (linguine or regular spaghetti is good) in boiling water until al dente, drain and place in large pasta serving bowl. Salt and pepper to taste and drizzle with a little olive oil. Toss with 1/2 cup of grated Parmesan, then pour in contents of mussel pan and toss well.
There should be plenty of juice in the bowl to sop up with good ciabatta or other crusty bread. Pass extra Parmesan or other grated cheese of choice.
Fettucini with walnuts and Gorgonzola
Depending on how many you are serving, saute 3-6 large cloves of coarsely chopped garlic in 2-4 tablespoons butter in a heavy pan over low heat. Remove garlic with a spatula and discard. Separate a 1/4- to 1/2-pound chunk of Gorgonzola cheese and add to the garlic butter. Stir and melt slowly until well incorporated into the butter.
Add unwhipped heavy whipping cream a tablespoon at a time until a creamy sauce is formed. Stir in 3/4 cup (or more) chopped walnuts. Serve over fresh cooked and drained fettucini. This is a very rich dish and needs a hearty but mellow red, perhaps Carmenere, to do it justice. A crispy, crunchy green salad is also apropos.
Light and Easy Pasta Primavera
Asparagus spears (about 4 per person), tough ends snapped off, spears cut into 3-4 pieces; 1/2 bag of frozen petit pois (very small sweet peas); angel hair pasta; minced garlic, parsley, chives; grated Parmesan; butter OR olive oil; salt, pepper to taste.
Bring large pot of water to a boil. When boiling rapidly, put pasta and asparagus pieces into water and boil for 5-6 minutes until pasta is done. Have colander in sink with frozen peas in the bottom. When pasta/asparagus is done, pour over the peas, letting the hot water drain through. Toss pasta, peas and asparagus together in colander and cover with a pan lid. Prepare Alfredo sauce (Newman’s own is great!) or simply have heated bowl ready. Pour pasta/veggies into bowl and toss with sauce (if used) or drizzle with olive oil and toss with herbs, salt and pepper. Pass the Parmesan and feast!
To make the consistency of any pasta dish to your liking and/or to suit the occasion, you may opt for a simple toss with garlic oil, a marinara (tomato based) or creamy (Alfredo) sauce, or pesto. There are many options for pesto, and you can use a processor, blender, or best of all, a mortar and pestle as I do. Grind together garlic, basil (or rosemary or sweet marjoram) and walnuts or pine nuts with a drizzle of olive oil to blend to your desired consistency. Salt and pepper to taste.
When your pasta dish is very rich, a green salad with a vinegar or lemon juice and oil dressing is best. However, for a simple pasta, let the antipasto star! Make a huge and beautiful platter of all the appropriate go-withs: Mixed olives; marinated artichoke hearts or bottoms canned in salted water (rinse to serve); marinated mushrooms; cherry peppers or peperoncini; garbanzos; red, green or yellow bell pepper slices; drained tuna chunks, pepperoni sticks, or thinly rolled Parma ham. Serve it with the pasta as opposed to prior, so that diners can embellish their plates as they desire.
• Next Week, The Weekend Gardener continues the “growing green” concept of no pesticides; on March 18, this column will present some more Mediterranean delights.