Pasta | Simple By Cindy

Lemony Carbonara with Peas

Dec. 7
2020

Carbonara is an Italian dish from Rome. The ingredients usually include a long pasta, such as spaghetti, fettuccine, linguine or bucatini, as well as egg, a hard cheese, and pancetta or bacon.

It never calls for cream, the eggs are the substitution for it in this dish. The eggs are cooked gently by the heat of the pasta, and becomes thick and creamy. Once the pasta is placed in the egg and cheese mixture, it must be stirred in very quickly and thoroughly to coat the pasta perfectly.

This was my second attempt at making a pasta carbonara. We won’t even mention the first time, because it wasn’t pretty, fun or edible. Second time’s the charm, I guess! Preparing this dish was not as intimidating as I thought it would be. I know many of you are probably fantastic at making this dish, but I am just a novice. I worked slowly and followed the directions carefully. To my delight, this recipe was a winner! My kids were eating this dish up as fast as I gave it to them. This is a perfect way to make a carbonara. The only thing the author left out was reserving some of the pasta water, (I am assuming she put the pasta right from the pot into the egg mixture without draining it first). So, I did add in a reminder for you to reserve a cup of the water before you go and drain it all out. The reserved water is really important because it will determine the thickness and creaminess of your sauce.

This dish is so exceptionally delicious. The bucatini becomes covered with egg and cheese mixture, adding a velvety texture to each bite. The lemon gives it a nice tang, and the Parmesan makes this dish perfect. I love the simplicity of this dish. It is perfect to make on a Sunday night served with some good garlic bread and a salad. Give this a try. It is so worth it.

This recipe is courtesy of Let’s Stay In and will serve 4 to 6 people who will think you’re a pro pasta carbonara maker, even if you aren’t!

Ingredients for Lemony Carbonara with Peas:

6 ounces pancetta or bacon, cut into 1/2-inch strips
4 garlic cloves, thinly sliced
10 ounces fresh or frozen peas
1-pound spaghetti or bucatini pasta
1 cup grated Parmesan cheese, plus more to finish
3 large eggs
1 teaspoon freshly ground black pepper. plus more to finish
2 teaspoons finely grated lemon zest, plus more to finish
3 tablespoon freshly squeezed lemon juice

Pour in enough water to fill a large Dutch oven or stock-pot halfway up, then stir enough of the sea salt to make the water taste of the sea.

Bring it to a boil.

While the water comes to a boil, crisp up the pancetta in a large skillet over medium heat. 5 to 7 minutes.

(sorry this is so smokey!)

Add the garlic and cook until golden and crisp, 3 to 4 minutes.

Stir in the peas and cook just until their color brightens, 1 to 2 minutes.

Remove from the heat.

Cook the pasta in the salted water until al dente, 10 to 12 minutes.

Reserve 1 cup of the pasta water.

In a large bowl, stir together the Parmesan, eggs, and pepper until thoroughly combined.

Add the hot pasta directly to the egg mixture and stir well and quickly so as not to scramble the eggs.

Add a bit of the pasta water as needed to create a creamy sauce.

To the pasta, add the pancetta mixture, then stir in the lemon zest and juice.

Transfer the pasta to a serving platter, then top with more grated Parmesan, lemon zest and pepper.

It’s that simple!

Mitzie and Macy

Spaghetti Puttanesca with Flaked Tuna

Nov. 12
2020

As it goes closer to Thanksgiving, we realize that the world is not the same place it used to be. Maybe we all need to take a closer look at how we will celebrate this year. The pandemic is still here and celebrations will look very different.

It has been months since many of us have seen our extended family. Some of have not seen elderly parents or other elderly friends. I know my brother and sister-in-law have not seen their daughter or their grandchildren for over a year. While I am grateful I am able to see them, I feel terrible that they have not seen the people who are the closest to them for so long. My brother and Shelley are very close to their grandchildren and are very hands on grandparents. My niece, Leslie and her family live in Connecticut and my brother and Shelley live in Florida. Visiting her parents is not a problem, it’s the length of the quarantine they would have to abide by when they come home. Both her children are in school and can not afford to take the time off from learning (one of their children is in the classroom and not doing remote learning).

I have elderly Aunt’s and Uncle’s that I have not seen since last Thanksgiving. I miss them. Talking on the phone is okay, but I miss having them over for dinner and just being with them.

“Right now, in many areas of the country, COVID-19 rates are starting to surge again,” says Dr. Tina Tan, pediatric infectious disease specialist at the Ann and Robert H. Lurie Children’s Hospital of Chicago and professor of pediatrics at Northwestern University’s Feinberg School of Medicine. Tan fears that the lure of holiday parties as well as more indoor activity because of the colder weather may result in more illnesses.

Now, although wonderful tradition that is celebrated by people all over the country, the CDC has advised that the festival should be curtailed this year. They recommend that you limit the amount of people who come to your home, as well as checking the amount of COVID-19 cases in your community s as well as where attendees are coming from, and whether they will increase the risk of infection and spread among attendees. Family and friends should consider the number and rate of COVID-19 cases in their community and in the community where they plan to celebrate when considering whether to host or attend a holiday celebration. Here are some other recommendations from the CDC:

Where to gather: indoor gatherings generally pose more risk than outdoor gatherings. Indoor gatherings with poor ventilation pose more risk than those with good ventilation, such as those with open windows or doors.

The duration of the gathering: gatherings that last longer pose more risk than shorter gatherings.

The number of people at the gathering: gatherings with more people pose more risk than gatherings with fewer people. CDC does not have a limit or recommend a specific number of attendees for gatherings. The size of a holiday gathering should be determined based on the ability to reduce or limit contact between attendees, the risk of spread between attendees, and state, local, health and safety laws, rules, and regulations.

The locations the attendees will be traveling from: gatherings with attendees who are traveling from different places pose a higher risk than gatherings with attendees who live in the same area. Higher levels of COVID-19 cases and community spread in the gathering location, or where attendees are coming from, increase the risk of infection and spread among attendees.

The travel behaviors of the people coming: gatherings with attendees who are traveling from different places pose a higher risk than gatherings with attendees who live in the same area. Higher levels of COVID-19 cases and community spread in the gathering location, or where attendees are coming from, increase the risk of infection and spread among attendees.

Unfortunately for me, I have guests who fall into all of the warnings of the above to think about. Elderly people should not be traveling on a plane, nor risk themselves being exposed to people who are not following guidelines, i.e., teens and young adults. I usually have about 50 or more people. My home is big enough to accommodate all these people, but it just is not safe to have them all in my home, since I probably don’t have enough windows and ventilation to keep them safe. My main priority is to keep all my guests guarded, and since I can not guarantee all the safety precautions, we have decided to cancel this incredible tradition that my family has observed for over 20 years. I am not even sure what I am doing for the holiday. I am waiting for some people to get back to me, but I have a feeling I will be celebrating at my cousin’s home, just her family and ours.

No matter what your family decides to do this year, this is one dish that you do not have to wait until Thanksgiving to make. It is a very light dish, yet it is packed with flavor. The tomatoes add sweet and tangy freshness. The heat provided by the crushed red pepper flakes is the perfect amount for this dish. The olives, parsley and capers add full-blown savory goodness. The tuna is another tasty addition giving this dish more light but delicious flavor.

This recipe is courtesy of America’s Test Kitchen and will serve 4 to 6 people, safely gathered around a festive table.

Ingredients for Spaghetti Puttanesca with Flaked Tuna:

3 tablespoons extra-virgin olive oil
6 anchovy fillets, rinsed and minced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
2 (6-ounce) cans tuna packed in eater, drained and flaked
½ cup pitted kalamata olives, chopped
3 tablespoons fresh parsley, chopped
2 tablespoons capers, rinsed
1 pound spaghetti
Salt and pepper

Bring 4 quarts water t0 boil in a large pot.

Meanwhile, heat oil in a large skillet over medium-high heat until just smoking.

Add anchovies garlic, and pepper flakes and cook until fragrant, about 1 minute.

Add tomatoes and cook until slightly thickened, about 8 minutes.

Add tuna, olives, capers and cook, breaking up any large tuna chunks, until heated through, about 2 minutes.

Off heat, stir in parsley.

Cover and keep warm.

Add spaghetti and 1 tablespoon salt to boiling water and cook until al dente.

Reserve 1/2 cup cooking water, drain pasta, and return to pot.

Add sauce and toss to combine, adding reserved pasta water as needed.

Season with salt and pepper.

Serve.

It’s that simple!

Sheet Pan Tuna Noodle Casserole

Oct. 1
2020

The most beautiful food is prepared with the simplest ingredients. Roasting any vegetable in a hot oven with a little olive oil, salt, pepper, and lemon juice will yield the most amazing results. There are a lot of ways you can cook vegetables, but for me, hands down, roasting is the way to go. Everything from broccoli to hearty root vegetables tastes best when you prepare them this way.

Roasting is so easy. You don’t even need a recipe or any ingredients beyond good cooking oil and salt. Roasting also adds a savory depth of flavor one can only achieve once a bit of caramelization has occurred, and the veggies have delightful crispy edges. The result is a textured and tasty treat.

Remember when our mothers would cook vegetables? I certainly remember the mushy, bland, and offensively odorous sensations of boiled veggies. In contrast, roasting makes the vegetables charred and sweet, with wonderful little crispy leaves that provide texture and a bit of bitterness. I actually can’t think of a single vegetable that doesn’t benefit from roasting. Even salad greens like romaine can be roasted and transformed into a more flavorful version of their often-bland selves.

When cheese is involved, it puts any dish over the top. I would venture to say that even your kids would eat veggies roasted with cheese. Take any roasted vegetable and top it off with melted cheese (parmesan and gruyere are great options), and it is doubly delicious.

This tuna casserole is no exception. The mushrooms are roasted until they are caramelized and exquisitely sweet. The cream and cream cheese ensures a savory taste, and the tuna and peas add a smooth texture and delicate crunch. The cheese is gooey deliciousness and the crackers are the perfect topping to this delectable dish. Please try to buy the Italian tuna in water. It is a little bit pricier, but well worth it.

This recipe is courtesy of Food Network and will serve 8 to 10 people who will look forward to this easy and flavorful dish.

Ingredients for Sheet Pan Tuna Noodle Casserole:

Nonstick cooking spray
Kosher salt
One 12-ounce package wide egg noodles
1/4 cup olive oil
8 ounces cremini mushrooms, thinly sliced
2 cups half-and-half
8 ounces cream cheese, cubed and at room temperature
8 ounces mild Cheddar, shredded on the large holes of a box grater
1 tablespoon Dijon mustard
1/4 teaspoon cayenne
Two 5-ounce cans white albacore tuna, drained and flaked
1 cup frozen peas, thawed
1 cup crushed butter crackers, such as Ritz (about 26 crackers)
1/2 cup panko bread crumbs

Preheat the oven to 450 degrees F and lightly spray a rimmed baking sheet with nonstick spray.

Bring a large pot of water to a boil over high heat and season generously with salt.

Add the noodles and cook, stirring occasionally, until just al dente according to package directions, about 5 minutes.

Reserve 1 cup of pasta water, then drain well. Set the noodles aside and return the pot to medium-high heat.

Add 2 tablespoons of the olive oil, the mushrooms and 1/4 teaspoon salt.

Cook until the mushrooms are tender and starting to brown in spots, stirring occasionally, about 5 minutes.

Whisk in the half-and-half, cream cheese and reserved pasta water, then continue to cook until smooth and slightly thickened, stirring frequently, about 2 minutes more.

Reduce the heat to low, then whisk in the Cheddar, Dijon, cayenne and 1/2 teaspoon salt until all the cheese has melted and the sauce is smooth.

Stir in the reserved cooked noodles, tuna and peas until evenly combined (the mixture should be saucy; it will thicken as it bakes).

Taste and adjust the seasoning with more salt and pepper.

Transfer to the prepared baking sheet.

Mix the crushed butter crackers, panko and remaining 2 tablespoons of olive oil in a medium bowl until well combined.

Then sprinkle evenly over the tuna-noodle mixture.

Bake until the topping is well browned and the sauce is bubbling at the edges, about 10 minutes.

Let sit 5 minutes before serving.

It’s that simple!

Orzo with Parmesan and Basil

Sep. 3
2020

The end of summer is creeping ever closer. The days are slowly getting shorter, and though the evenings are still warm, you can feel the cold already. Even though the temperatures are still high, you know, somehow, that fall is just around the corner.

The best thing we can do these days is to savor every last drop of sunlight we can get, and revel in the final weeks of a beautiful, albeit strange, summer. Spend some time pool-side, take a walk in a local park, or write some goals for the upcoming months. Look forward to the beautiful change of color that autumn brings, and the perfect outdoor temperature that is neither too hot nor too cold. Perhaps you can take out all your favorite scarves, hats, gloves, and cozy sweaters too, and remember just how much you actually do like wearing more than a light t-shirt and shorts. Fall is a good time to take up baking and fill your kitchen with smells like vanilla, pumpkin, caramel, and fresh bread.

Colder temps mean that we can start using the oven without considering that we’ll have to stand in front of it for hours. We can make our favorite stick-to-your-ribs comfort foods and eat them without feeling guilty. This is definitely one of those dishes. “Orzo” is Italian for barley, because of how much this rice-shaped pasta resembles the grain. This dish does not disappoint in the comfort-food category. Feel free to add chicken and vegetables to make it a hearty main course, or serve it as written for a side dish along with chicken or fish. The butter makes a luscious, creamy sauce that combines smoothly with the chicken-flavored broth. The red pepper flakes give it the perfect amount of heat and the Parmesan and basil add even more delicious, savory goodness.

This recipe is my own and can be shared among 4 to 6 people.

Ingredients for Orzo with Parmesan and Basil:

1 cup uncooked orzo pasta or pearl couscous
2 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
1/8 teaspoon crushed red pepper flakes
Thinly sliced fresh basil, optional

In a large cast-iron or other heavy skillet, sauté orzo in butter until lightly browned, 3-5 minutes.

Stir in broth.

Bring to a boil.

Reduce heat; cover and simmer until liquid is absorbed.

Reduce heat; cover and simmer until liquid is absorbed and orzo is tender, 10-15 minutes.

Stir in the cheese, red pepper flakes, basil and pepper.

If desired, top with some more fresh basil. (Hey, why not?)

It’s that simple!

Pasta Caprese Salad with Pesto

Jul. 13
2020

Much to its detriment, salad was never considered a main dish. Traditionally, it’s been served before a main dish rather than as a standalone dish. As a lighter, healthier option, it seems that many women, falling under societal pressure to be ever skinnier, opt for salad as main courses these days. Nowadays, many men enjoy salads as a main as well, but when my parents were younger, a man wouldn’t be caught dead eating a salad! With that said, many folks, including my husband, prefer a stick-to-your-ribs, meat and potato type of meal. To each their own!

As we have increased our awareness of nutrition, salads have come so far from just an iceberg wedge with a few tomatoes. Salads can include meat, chicken, grains, beans, berries, and nuts. Grains have become increasingly popular, making salads more interesting in taste and texture. Proteins are more filling and make you feel like you are, in fact, eating a full meal. And yes, even my husband and boys will now have a salad for lunch or dinner–provided it has the right ingredients.

There are so many choices in terms of what to put in a salad that there really is no magic key. The only thing to remember is that you absolutely do not want to over dress a salad. Usually, when I buy a salad from a store, or order one in a restaurant, it is overdressed, soggy, and disgusting. It doesn’t look like anything anyone would want to eat. Order the dressing on the side, and as you should do with any salad, put a little of the dressing in slowly. Keep tasting, and just when you start to taste the dressing, stop. It will be perfectly dressed. An undressed salad will also keep fresher if there are leftovers, so save the dressing on the side.

In the summer, with all the fresh tomatoes available, I love to make a caprese salad. I decided to try it with the addition of pasta and a pesto dressing. Nothing goes better with mozzarella and tomatoes than basil. In this salad, the basil is the root of the pesto, and pine nuts and Parmesan cheese add a delicious and wonderful texture. The pasta is a wonderful addition, complimenting this salad perfectly. I think you are going to love this dish.

This recipe is my own and will serve 6 people who will adore this new twist on an Italian classic.

Ingredients for Pesto Pasta Caprese Salad:

1 pound pasta (I like fusilli, but any kind with do that is short and round)
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper
½ cup halved grape tomatoes
½ cup small fresh mozzarella balls

For the Pesto:

2 cups fresh basil leaves
2 tablespoons pine nuts
2 large cloves garlic
½ cup extra-virgin olive oil
½ cup freshly grated parmesan cheese

Make the Pesto:

Combine basil leaves, pine nuts or walnuts and garlic in a food processor.

Process until very finely minced.

With the machine running, slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process just long enough to combine.

Set aside.

Make the Pasta Salad:

Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until according to directions.

Mix pesto, olive oil, salt, and black pepper in a bowl.

Combine pasta and tomatoes.

Toss to combine.

Fold in pesto mixture.

It’s that simple!