Pasta | Simple By Cindy

Fusilli with Salmon and Roasted Garlic

Oct. 21
2015

This is another delicious, light pasta from Giada DeLaurentis. I chose it because the ingredients are simple and I thought they would blend together wonderfully. Turns out, I was right!

I have made this dish many times, often for my friends and family. It always got rave reviews. So now I am sharing it and hoping you will try this recipe.

As Giada mentions, “it may seem like a lot of garlic, but because it is roasted, it contributes a mellow, nutty flavor that goes beautifully with the salmon”. I promise the garlic is mellow, and you will be able to kiss whomever you want afterward!

Send me your comments and let me know how you liked it. I would love to hear from you!

I will be going on vacation until October 31, so I will not be posting until I return. There will be many interesting experiences to share with you when I get back. Looking forward to it!

Ingredients for the Fusilli

2 whole heads of garlic (roasted)
2 tbsp. olive oil
1 pound of fusilli pasta
1/2 cup white wine
1 cup of chicken broth
1 pound of salmon (skinless), cut into 1 inch cubes
Zest and juice of 1 lemon
1 tbsp. fresh rosemary (or 1/2 tbsp. dried)
2 tbsp. extra-virgin olive oil
2 tbsp. drained capers
1/2 tsp. kosher salt (plus 1/2 tsp. set aside)
1/2 tsp. pepper (plus 1/2 tsp. set aside)

Preheat the oven to 400.

Cut the heads of the garlic in half crosswise and place on a sheet of aluminum foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat. Fold the edges to seal in a tight packet. Place in the oven and roast until soft, around 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half off the roasted garlic into a paste with the back of a fork. Set aside the other half.

Bring a large pot of water to a boil. Salt the water generously and add the pasta. Cook until tender but firm to the bite, stirring occasionally about 8-10 minutes. Drain and set aside.

Combine the wine and the chicken broth in a large, heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes. Add the salmon, cover and simmer for 4 more minutes.

Remove from the heat and add the remaining whole roasted garlic, the lemon zest and juice, rosemary and the cooked pasta. Stir to combine.

Add the extra-virgin olive oil, capers 1/2 tsp. salt and 1/2 tsp. pepper and stir once more.

It’s that Simple!

Pan Roasted Cod and Farfalle Pasta

Sep. 30
2015

Fish, particularly cold water fish like cod, has been shown to be very healthy and an excellent source of protein. Cod is a hearty firm white fish. It has a meaty flesh, flaky texture and mild flavor. This delicate, sweet fish is versatile and easy to prepare. Remember, you can use this recipe with any fish of your choice. I hope you try the Atlantic cod fish. It is simply delicious!

This farfalle pasta recipe is courtesy of Giada De Laurentiis. I have been making it for years! It is easy and flavorful. Giada writes that the secret ingredient is anchovies! She is right! This is the dish that turned my son into an anchovy lover! It turned my entire family onto this delicate treat as well. Now you can understand how I became enamored (or obsessed) with anchovies! Thanks Giada!

Ingredients for the Cod

3 1/2 pound pieces of Atlantic Cod
3 tbsp. olive oil
2 eggs, beaten
3 cups of panko bread crumbs
2 tbsp. garlic powder
1/2 cup fresh parsley (or 3 tbsp. dried)
1 tsp. kosher salt
1/2 tsp. pepper

Mix panko crumbs, garlic powder, parsley, salt and pepper into a bowl. Dip cod into egg, and then into panko mixture. Set aside.

Heat olive oil on medium heat in pan on stove.

When heated, place cod into pan. Set timer for 4 minutes. Turn cod over and cook for 4 more minutes. Crust should look lightly browned.

Ingredients for the Pasta

1 pound Farfalle (bow-tie) Pasta
2 heads of broccoli, trimmed to florets (about 4 cups)
1/4 cup olive oil
4 tbsp. unsalted butter
3-4 garlic cloves, chopped
6 anchovies, chopped
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally.

After 5 minutes, add the broccoli florets to the pasta, stir, and cook for another 4 minutes. Drain the pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile in a large skillet, heat the olive oil and butter over medium-low heat. Add the anchovies and cook until they melt down. Add the red pepper flakes and garlic, cook for 1-2 minutes. Add the pasta and broccoli, salt and pepper and toss. To make the sauce thicken, add some of the reserved pasta water a little at a time (you do not have to use the entire cup).

Transfer to a serving platter and sprinkle with the Parmesan cheese.

It’s that simple!

Pasta Salad

Sep. 18
2015

There are very few pasta salads I enjoy. Perhaps it is because so many use a mayonnaise-based dressing that I find unappetizing.

I came across this pasta salad, courtesy of Giada De Laurentiis. I am a huge fan and find that her recipes are always good. I can depend on her recipes and browse through them often when I need a good one. This one did not disappoint me.

I chose it because all the ingredients seemed to blend so well. I loved the use of the Italian tuna. This is a wonderful tuna that has become a staple in my pantry! I promise you will never go back to “Bumble Bee” ever again! The campanile pasta can be very hard to find. There are so many other kinds of pasta you can substitute. In fact choose your favorite! It will come out just as well!

Today’s hint: Add a hearty palmful of salt to the water you are using to make your pasta! This is the only time you get to season the pasta, and it is crucial to the overall taste!

Ingredients for the Pasta

1 pound Campanella pasta (or any pasta of your choice)
1/4 cup extra-virgin olive oil, plus 1/4 cup, set aside
1 small or 1/2 medium red onion, chopped
2 cloves of garlic (I used 3), minced
1 (6-ounce) jar Italian tuna in oil, such as Flott, drained (I used 2 jars )
1 pint cherry tomatoes, halved
8 ounces frozen artichoke hearts, thawed and chopped
2 tbsp. capers, rinsed and drained (I used 3 tbsp.)
2 tbsp. chopped fresh thyme leaves (or 1 tbsp. dried)
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper to taste

Bring a large pot of salted water to a boil over high heat. Add the pasta, turn down heat to medium and cook until tender but still firm to the bite, occasionally mixing , about 8-10 minutes. Drain and reserve about 1 cup of the pasta water.

In a deep skillet, heat 1/4 cup of olive oil over medium-high heat. Add the onion and cook, frequently stirring until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 minutes.

Add the pasta, the remaining cup of olive oil and the parsley. Toss until all the ingredients are well coated, adding a little pasta water if needed to thicken the sauce. Season with salt and pepper to taste. Transfer the pasta to a bowl and serve warm or at room temperature.

It’s that Simple!

Our Favorite Pasta Sauce

Aug. 5
2015

As surprising as this may sound, anchovies are my secret weapon and I put them in many of my favorite dishes. Initially, people are very skeptical when they hear that I use anchovies in my recipes. After all, they aren’t exactly visually appealing, and tend to turn most people off. “Trust me,” I tell them, “you will not even recognize them and you will love the dish!” I have altered the opinions of many people because the anchovies melt into the sauce, masking their less than appetizing appearance. This makes a big difference in the dish, as you cannot see them, but you can taste them! Many of my son’s friends have come for dinner and I ask them if they like anchovies. They always say no but they end up loving the dinner I make. It is the anchovies I tell them! You have been reformed!

So you think that pasta sauces are time-consuming and difficult to make? Not so! Turns out this easy, go-to pasta sauce is quick and yes….it has anchovies. Pick a pasta that has edges, such as rollatini. This helps the sauce stick to the pasta. This sauce is yummy and a “keeper” in my recipe archives!

Ingredients for the Pasta Sauce
2 (28 oz) cans whole tomatoes
4 tbsp olive oil
8 anchovies in oil, drained
1 whole shallot, chopped (you can substitute white onion if you don’t have shallots)
7 cloves garlic, minced or chopped very small
1 cup white wine
5-6 springs fresh oregano, chopped (or 2-3 tablespoons dried)
5-6 sprigs fresh thyme chopped (or 2-3 tablespoons dried)
Juice of ½ lemon
1/2 tbsp Kosher salt
1/2 tbsp Pepper

Cook pasta according to package directions minus 3 minutes. Save one cup of pasta water.

Heat olive oil in pan over medium heat.

Add anchovies and cook until they melt.

Place shallots in pan and cook until translucent, about 3-4 minutes.

Add garlic. Cook for 1 minute.

Pour in white wine and lemon juice.

Let wine reduce about 4 minutes.

Add tomatoes to the pan, crushing each one with your fingers.

Add the herbs, salt and pepper.

Let simmer for 10-15 minutes.

Transfer pasta to sauce. Mix well. Add small amounts of pasta water until the sauce reaches the thickness you prefer.

You may not need all of the pasta water.

Let simmer for 3-4 minutes.

Now you have a delicious pasta ready for your family or friends!

It’s that simple! Thank you Simone!