pasta!

[Arundel Pajo]

I figured I'd put a buch of my favorite pasta recipes online for people to enjoy (since we were talking pasta in another thread). I personally vouch for the tastiness of each and every one of these. I'm compiling all my favorite recipes into a Word doc so that friends and family can cook them. A side benefit is that it makes them very easy to paste here. While not finished with my pasta section, here are some that I really like:

Feel free to add pasta recipes of your own, too! I'm always looking for new pastas.

[Arundel Pajo]

SPAGHETTI ALLA PUTTANESCA

• 4 tbsp olive oil
• 3 anchovy filets, finely chopped
• 1/2 tsp garlic, minced
• 1 can diced tomatoes, with juice
• salt
• 1 tbsp fresh oregano, chopped (or 1/2 tsp dried)
• 1 tbsp capers
• 5-6 kalamata or black olives, pitted and julienned
• 1/2 lb spaghetti

Heat olive oil and anchovies in a large skillet over low heat and stir with a wooden spoon until anchovies dissolve. Anchovies should totally dissolve in hot oil. Add garlic and cook about 15-30 secs, taking care to not brown it. Add tomatoes and a pinch of salt. Raise to a boil, then lower heat and simmer 20-40 minutes or until tomatoes have reduced and separated from oil. Add oregano, capers, and olives. Toss in large bowl with 1/2 pound of al dente spaghetti and 1 tbsp additional olive oil. Taste for salt and serve with parmesan cheese.

Serves 2 as main course.

(“Puttanesca” is the Italian word for prostitute. Folkore tells that in the old days, Italian prostitutes would use this dish as an aphrodisiac for their clientele. Try not to use canned black olives, as their flavor is simply too bland. Despite the anchovies, this dish is not at all fishy. The anchovy filets simply add a savory flavor to the sauce.)

[Arundel Pajo]

PENNE Al’ARRABIATTA

This spicy dish is simple, cheap, and can be prepared in a hurry since it requires little prep work…and it always garners compliments.

• 1 can diced tomatoes, with juice
• 3 cloves garlic, minced
• 4 tbsp olive oil
• 1 tsp crushed red pepper
• 1/2 tsp salt
• 1 tbsp chopped fresh oregano
• 1/2 lb penne rigate pasta

Heat oil in a saucepan over medium heat, but do not let it smoke. Add garlic and sauté for about 15-30 secs. Be careful to not let it brown – remove from heat if need be. Your goal is to infuse the oil with garlic flavor, not to sear the garlic. Add tomatoes and juice, salt, and red pepper. Bring to boil, then reduce heat and simmer, stirring occasionally, until tomatoes begin to break down and separate from oil – about 30-45 minutes, depending on size of pan. Remove from heat.

Cook penne pasta until firm to the tooth. When penne is almost done, return sauce to low heat and add oregano to sauce. When pasta is done, drain and toss in large bowl with sauce and 2 tbsp additional olive oil. Adjust for seasoning, and serve with parmesan cheese.

Attractive cheese curls can be made with a wedge of parmaggiano reggiano and a vegetable peeler.

Also good with pancetta or capers added.

Serves 2 as main course

[Arundel Pajo]

TWO SALMON PASTA

• 10 oz. smoked salmon, flaked
• 10 oz. fresh salmon fillet
• 1 cup fish stock
• 2 tbsp clarified butter
• 3/4 cup tomatoes – peeled, seeded, chopped.
• 1/4 cup chopped shallots
• 1 1/2 tsp minced garlic
• 4 tsp chopped fresh dill
• 1 tsp chopped fresh rosemary
• salt and fresh ground white pepper
• 1/2 cup heavy cream
• 6 green onions, white part only, chopped
• 1 lb fettuccine
• sour cream
• caviar (optional)

Poach fresh salmon in fish stock until cooked – about 5 minutes. Remove from stock, reserving stock. Flake salmon and set aside.

Heat butter in a deep skillet or sauté pan, and add tomatoes, shallots and garlic. Sauté for 2 minutes and add dill and rosemary. Season with salt and white pepper, then add reserved fish stock and cream. Reduce by half, then stir in green onions and both kinds of salmon.

Cook pasta until just al dente and drain. Toss with sauce and serve garnished with a dollop of sour cream, caviar, if used, and sprigs of fresh dill and rosemary.

Note: Though you can usually get bones to make fish stock for free from your grocer, time does not always allow to make your own stock. Bottled clam juice is an acceptable substitute.

Makes 4-5 servings.