Pasta | Simple By Cindy

Spaghetti Pie

Jul. 19
2021

Recently, a friend of mine who had moved to the city came to visit me. As I greeted her by the door, she asked: “What smells so good?” I told her she was smelling all the grass and flowers growing. She was so surprised. Now that she lives in the city, she doesn’t realize that different seasons come with these subtle changes.

When I lived in Florida, I came back north around this time of year for a bridal shower. As I was walking to the celebration, I smelled something wonderful and wondered what it could be. Then it dawned on me; like my friend, I was smelling spring! When you live in Florida, there are no seasonal changes, and at that moment, I realized how much I missed them. Fortunately for me, I got the chance to move back to the northeast and I always look forward to the seasons changing.

Spring and summer are inspiring to me because it is a time of renewal. The trees and flowers are blooming, their colors bursting with the richness of the season. The air is sun-kissed and you can feel the warmth of the sun for the first time in so long. The sky becomes the most beautiful shades of blue. The birds come back, caterpillars become butterflies, and the children are playing little league once again.

I think people are just generally happier in the summertime. Your days ring the promise of leisure and spending quality time with the ones you love. It is the most laid back season, and our worries seem to dissipate with the longer days and warm weather. Meals are lighter and we don’t even mind if we let our kids eat ice cream for dinner! Beach days offer a lovely change of scene, and a chance for families to enjoy time together. Does summer ever have to end?

I definitely understand not wanting to cook– with so many exciting things, why would you want to? So here is a tasty one-pot dish, with easy clean up. The spaghetti bakes up to a beautiful cake-like consistency that is light and airy thanks to the eggs. The meat is complemented by the marinara sauce, garlic, and onions. It is then topped with the mozzarella, ricotta and Parmesan cheese, which makes this dish a perfect meal to serve any day of the week.

This recipe is courtesy of Delish and will make an easy and delicious meal for 6.

Ingredients for Spaghetti Pie:

Cooking spray
8 oz. spaghetti
2 large eggs, beaten
1/2 c. grated Parmesan, divided
1/2 tsp Italian seasoning
2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 lb ground beef
Kosher salt
Freshly ground black pepper
2 c. marinara
1 cup ricotta cheese
1 cup shredded mozzarella
Freshly chopped parsley, for garnish

Preheat oven to 350° and grease an 8” springform pan with cooking spray.

In a large pot of boiling salted water, cook spaghetti for 3 minutes less than package calls for.

Drain.

In a large bowl, toss spaghetti with eggs, ¼ cup Parmesan, and Italian seasoning.

Transfer to prepared springform pan to form “crust”.

In a large skillet over medium heat, heat oil.

Cook onions until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute.

Add ground beef, breaking up the meat with a wooden spoon, and cook until no longer pink, 6 minutes.

Season with salt and pepper.

Pour in marinara and heat until warmed through, 5 minutes.

Spread ricotta over spaghetti .

Pour in meat sauce.

Top with mozzarella and remaining ¼ cup Parmesan.

Bake until spaghetti is set and cheese is melty, about 30 minutes.

Let cool 10 minutes before removing from pan, then garnish with parsley before slicing.

It’s that simple!

Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs

Jul. 15
2021

One of the best (and worst) things about cooking is the experimentation. You can make a dish a dozen times, and each experience can be totally unique. When you are cooking, sometimes you have to be innovative. What if you do not have one of the specific ingredients, or better yet, you think of something that would make it even more delicious? Many are reluctant to stray from a recipe but you have to ask yourself, “what could be the harm in changing things up a bit?” Now that we have the internet, a substitution is just a click away. Don’t have sour cream? You can use Greek yogurt or cottage cheese. Don’t have basil? You could use oregano or thyme. If you are cooking something, you can just leave it out if you don’t like the ingredient. If you are baking, it would be better to find a substitute.

Here are some substitutes for a few ingredients:

Baking Powder: 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

Baking soda: (1 teaspoon) 4 teaspoons baking powder or 1 teaspoon potassium bicarbonate and 1/3 teaspoon salt.

Brown sugar: (1 teaspoon) 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup or 1 cup white sugar or 1 1/4 cups confectioners’ sugar (use 1 teaspoon for recipe)

Buttermilk: (1 cup) 1 cup yogurt or 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Cocoa: (1/4 cup) 1 (1-ounce) square unsweetened chocolate

Heavy cream (1 cup) 1 cup evaporated milk or 3/4 cup milk plus 1/3 cup butter

Evaporated milk (1 cup) 1 cup light cream

Green onion (1/2 cup) 1/2 cup chopped onion or 1/2 cup chopped leek or 1/2 cup chopped shallots

Mayonnaise (1 cup) 1 cup sour cream or 1 cup plain yogurt

Yogurt (1 cup) 1 cup sour cream or 1 cup buttermilk or 1 cup sour milk

While we can plan carefully, missing ingredients happens to the best of us. It is definitely annoying, but it doesn’t have to ruin your preparation at all, and you don’t have to run to the store again. Most of the rules are not set in stone and you can easily change it up. Don’t get upset. You might panic at the thought of straying from the written word, fearing the dish will fail, but in most cases, that won’t happen.

Cooking should be a fun and creative activity, not a chore, so change it up, don’t be afraid to make mistakes, and follow your instincts. You never know, you just might make something you love and add it to your repertoire. Then, it will be an original recipe you can pass on to your family and friends. Most importantly it will be all your own.

This dish does need any changing at all. The pasta is complemented by the savory garlic and white wine. The red pepper flakes give this dish a bit of heat. The breadcrumbs and pistachios add nice flavor and texture. The asparagus adds sweetness and the lemon gives it a little tang. It is then tossed with creamy ricotta cheese and topped off with Parmesan. This delicious side is perfect for a dinner with family or friends.

This recipe is courtesy of Half Baked Harvest makes a beautiful dinner for six.

Ingredients for Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs:

3 tablespoons extra virgin olive oil
1 cup Panko Breadcrumbs
2 tablespoon roasted pistachios, chopped (optional)
1/2-1 teaspoon red pepper flakes
1-pound short cut pasta
Kosher salt and freshly ground black pepper
2 tablespoons cold salted butter
3-4 lemon slices, chopped, and seeds removed1 cup fresh basil, chopped
1 bunch asparagus, chopped
2 cloves garlic, minced or grated
1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
8 ounces ricotta cheese – whipped, if desired
1/3 cup grated parmesan cheese

Heat a large skillet over medium heat.

Add the 2 tablespoons olive oil, the breadcrumbs, and crushed red pepper flakes.

Cook, stirring occasionally until the breadcrumbs are toasted all over, about 4 minutes.

Stir in the pistachios.

Remove from the skillet.

Season with salt.

Bring a large pot of salted water to a boil.

Boil the pasta to al dente, according to package directions.

Reserve 1/2 cup pasta cooking water.

Drain.

Meanwhile, set your skillet over medium-high heat.

Add 1 tablespoon butter and the lemon.

Cook until the lemon is caramelized, 2 minutes.

Remove the lemon from the skillet and toss with the basil in a small bowl.

To the skillet, add 1 tablespoon olive oil, 1 tablespoon butter, and the asparagus.

Season with salt and pepper.

Cook until the asparagus is tender, 5 minutes.

Add the garlic and a pinch of chili flakes, cook 2-3 minutes until fragrant.

Add the wine, then the pasta, ricotta, parmesan, and 1/2 of the lemon/basil.

If needed, thin the sauce with the reserved pasta cooking water.

Remove from the heat and serve immediately topped with breadcrumbs and additional basil.

It’s that simple!

Cacio e Pepe with Arugula and Lemon

Jun. 14
2021

Summer is almost officially here, and I am one very happy lady. There are so many reasons why we love summertime, and now that I finally have a house on the beach, I literally count the days to the nice weather when we can have family and friends over. We enjoy having the company, and it is just a special time when we can enjoy an easy, laid-back life.

Though you know I love to cook, I tend to put the beautiful summer days to other pursuits. We barbecue simple things or order in so that we can all relax a little more. I usually cook for my blog when I am at my home in New Jersey because I have all the things I need there. I have fully stocked my beach home with all the equipment I need to cook, but I never seem to have the time. I’m not sure what I’m doing with that time, but I’m definitely not cooking.

Summer for me is not about cooking. It is more about being outside as much as I can. There are so many reasons I love summer, and here are just a few.

I love the beach and I love the sun. You have to be careful about sunbathing, especially at the beach, so we often go in the afternoon. I love that I get to lay around for a couple of hours in the sand. I am not good at doing nothing… except when I’m at the beach. I bring books and magazines to help pass the time, but I find that I am happy just to look out at the water and hear the sounds of the ocean. Though I love the ocean, I do not go in the water. I know some of you may think that is crazy, but I don’t like swimming with things that live in the water. I am very content to stand at the edge and let the water run up my feet, but that’s it. I wait till I get home and jump in the pool.

Thunderstorms are one of my favorite things about the summer. As a child I remember I used to be petrified when it stormed, but as an adult, I enjoy the sounds of the rain, and the smell of the grass after the rain stops. Of course, I also know my garden is getting the best water there is, and the rain always helps them grow large and bountiful.

Ice cream. What a joy! I never eat it during the cold winter months. Sure, it’s available all year round, but having some in the summer makes it so much more enjoyable. Nothing better than cold ice cream on a hot summer day!

The produce is just incredible. Oh, the taste of home-grown corn, greens, and berries. I usually go to the farm stands to stock up on fresh organic produce from local farmers. Whether I’m going to cook it or eat it raw, I love to eat good food and support small businesses.

The longer days. I, like many of you, are more productive during the daytime, and love that it is lighter for so many more hours. It’s so nice to take an evening walk in the sun, and come home to a twilight dinner.

People seem so much happier when summer rolls around. It is the season that is completely devoted to leisure and wonderful times with the ones you love. My happiest summer days are when my great-nephew and niece are with me. I love to hear their squeals of joy, watch them build sand castles, and help them find beautiful rocks and seashells.

Oh boy, life is good in the summer.

This is one very light dish that is perfect for any summer day, without taking up too much time in the kitchen. The arugula combines deliciously with the pasta, and the butter gives it a smooth, creamy texture. The two cheeses are the stars of this dish, adding additional creaminess and wonderful flavor. The basil is the perfect herb for this treat, giving it nice, savory goodness. I added some garlic for some added flavor. Do not forget the lemon zest, it adds lip-puckering tang that completes this delectable pasta, perfect for the whole family.

This recipe is courtesy of Half-Baked Harvest, and will serve 6 people who will surely enjoy this meal in the long summer evening.

Ingredients for Cacio e Pepe with Arugula and Lemon:

1 pound bucatini pasta
4 tablespoons salted butter
2 garlic cloves, chopped
1 1/2 teaspoons freshly ground black pepper
1 cup freshly grated parmesan cheese
1/2 cup fresh grated pecorino cheese
Couple handfuls baby arugula
fresh basil and lemon zest, for serving

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.

Just before draining, reserve 3/4 cup of the pasta cooking water.

Drain.

Melt 2 tablespoons butter in a large skillet over medium heat.

Add the pepper and garlic and cook 30 second to 1 minute, until toasted.

Add the reserved pasta water and bring to a simmer over medium heat.

Add the pasta and remaining butter.

Reduce the heat to low and add the parmesan and pecorino, tossing until melted.

Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce.

Transfer to a bowl and serve topped with fresh basil and lemon zest.

It’s that simple!

Caprese Pasta Salad

May. 6
2021

Ever wonder what “farm-to-table” means? Maybe you’ve heard “farm-fresh,” “farm to fork,” or more simply, “locally sourced.” All of these mean generally the same thing, but as there is no official definition, it can be confusing at first.

At its core, farm-to-table means the food you are eating actually came directly from a farm, rather than through a distributor, store, or market. According to Rutgers, farm-to-fork is “a food system in which food production, processing, distribution, and consumption are integrated to enhance environmental, economic, social, and nutritional health.” Let’s make it a little simpler: the farm-to-table movement promotes a relationship between a chef and a farmer that results in seasonal, fresh, and organically-produced foods.

Instead of purchasing ingredients from a food distributor, a direct relationship exists between the restaurant and local farmers. This could very well include ranchers and fishermen, as well as agriculturalists. As a result of this relationship, the ingredients have none of the additives or preservatives that might otherwise be used. Your food will actually taste exactly how it is supposed to taste– imagine that!

Farm to table restaurants might also harvest from their own gardens. In New York City, many restaurants have rooftop gardens, and will serve only what is in-season. How can you know if your food is really farm-to-table? The restaurant should be able to easily name the specific farm or farms from which they are buying.

So now that you know what it means, Go out to your local farmers market and try to build your own farm-to-table pipeline. Buy some freshly made mozzarella, grape tomatoes, and some handmade pasta. That is all you need to make this exceptionally fresh summer dish. It has the same ingredients as a Caprese salad with the addition of a pasta, which truly makes it a satisfying simple, summer main or side dish. The tomatoes add divine sweetness and the cheese is gooey and savory. The dressing is perfect for this salad, giving it some tang and heat.

This recipe will serve 4 to 6 people who will truly taste the ingredients of this lovely dish.

Ingredients for Caprese Pasta Salad:

1 lb. pasta such as orecchiette or other small pasta with twists and curves to capture dressing
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper
1/2 teaspoon red pepper flakes
1 clove garlic, minced
1 pt. cherry tomatoes, preferably multi-colored, halved
1/2 lb. bocconcini (mini mozzarella balls)
1/4 cup basil, julienned, for garnish

In a large bowl, whisk together olive oil and balsamic vinegar, add red pepper flakes, then season with salt and pepper.

Mix to combine.

In a large pot of salted boiling water, cook orecchiette (or the pasta you are using) according to package directions until al dente.

Drain and set aside.

Add pasta, garlic, bocconcini, and tomatoes to bowl with dressing; toss with dressing to combine.

Garnish with basil and serve.

It’s that simple!

Penne With Roasted Cherry Tomatoes

Apr. 29
2021

This blog has become a journal of cooking recipes and tips. I initially started this blog so that my nieces would have my recipes when they needed them. I included a lot of recipes that their mother gave me so they have those as well. Shelley, their mother and my sister-in-law, is an amazing cook and baker. She keeps a detailed journal of all of her recipes and her mother’s recipes to hand down to her girls. I have made so many of her recipes, now the girls have them at their fingertips.

In all the years I have been cooking, I have learned that mistakes are just as important as successes. They are both important when you are going through the process. Remember, no matter how long you do something, whether professionally or at home, there is always something to be learned. My sister-in-law and her girls always come the day before Thanksgiving and we cook and laugh while preparing the next day’s feast.

This recipe calls for roasting the tomatoes, which is why I chose it. There are usually three reasons to roast tomatoes. One, because it is the end of the tomato season, you might have a gazillion of them and need to use them before they go bad. Two, they may be low on sweetness and flavor, and roasting them will bring all the sweetness back. Three, you just have to roast them, because they are just that amazing to eat. This is one recipe I would have put on my menu for Thanksgiving.

The roasted tomatoes in this dish become so caramelized and sweet, it is almost addicting. The heat simply concentrates the sugars and flavor in this fruit (you know tomatoes are a fruit, right?). They become wickedly delicious, and every bite is a mouthful of pure joy. In this recipe, they are paired with pasta. If you chose a pasta with little ridges in them, the pasta will pick up the juices of the tomatoes which makes this dish perfect and savory in every way. Add small pieces of mozzarella for even more cheesy goodness.

This recipe is my own and makes a beautiful bowl to serve 4 to 6 lucky people.

Ingredients for Penne with Roasted Cherry Tomatoes:

2 pints small cherry tomatoes, halved
⅓ cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
2 garlic cloves, chopped
1 teaspoon kosher salt, plus more for pasta water
Freshly ground black pepper
¼ cup freshly grated Parmesan-Reggiano, plus more for serving
1/2 cup mozzarella, shredded
3/4 cups panko bread crumbs
½ pound penne pasta (preferably the kind with ridges)

Preheat oven to 350 degrees.

Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up.

Pour oil on top, season with salt and pepper.

Place in oven and roast for 15 minutes.

Remove from oven, and sprinkle cheese and bread crumbs on top.

Bake until cheese has melted, about 10 to 15 minutes.

Meanwhile, bring a large pot of water to a boil.

Season with enough sea salt so that water tastes mildly of salt.

When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center).

Scoop out about a cup of pasta water and reserve.

Drain pasta and add to casserole.

Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat.

Taste and adjust seasoning.

If it is dry, add a little reserved pasta water.

Serve, passing more grated cheese at the table.

It’s that simple!

Sunset at the beach