Pasta | Simple By Cindy

The Best-Ever Macaroni Salad

Jul. 6
2020

Once upon a time, my husband and I decided to move to Miami. We are very close to our family there, and compared to the Northeast, the weather is incredible. I had been there so many times and I loved the beautiful sunny days. For most people, this would have been an easy transition. But not me. It seems you can take a girl out of the Northeast, but you can’t take the Northeast out of a girl.

The summers were dreadfully hot, and putting my young son in a hot car seat in an even hotter car was simply not practical. Because I worked, I found it hard to socialize and make friends. We had just bought our first home, and I thought that I would be there forever. How I wished we could move back.

As it has gone many times in my life, something good came out of something bad. We were badly hit by Hurricane Andrew, the strongest hurricane to ever hit Florida. I won’t go through the details, because it turned my life upside down, but suffice to say that we lost everything.

A couple of months after the hurricane, my husband got a call for a job back up north. I was ecstatic! He took the job and I was moving back where I belonged. Yes, the Northeast has snow and gloomy winter days but, I wouldn’t have it any other way.

This light salad reminds me of those summer days in Florida– cool, refreshing, and easy to put together. No slaving over a hot stove today! The celery and onions give some heat and crunch, and the hearts of palm and the parsley are savory additions. It all comes together in a creamy, sweet and tangy dressing. This salad is a perfect side to any main dish whether it’s barbecued or oven-made. Put this on your “short on time” list for sure.

This recipe is my own and will serve 6 to 8 people who will truly enjoy this fresh and tasty summertime salad.

Ingredients for Macaroni Salad:

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, chopped
1 tablespoon minced flat-leaf parsley
1/4 cup hearts of palm
3/4 cup grape or cherry tomatoes, halved
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon sugar
3 tablespoons cider vinegar
3 tablespoons sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Bring a pot of salted water to a boil, add the pasta and cook according to directions.

When pasta is done, drain and set aside in a large bowl.

Let cool while preparing your other ingredients.

Add the celery.

Pour the dressing over the salad and stir to combine.

Season with salt and pepper.

Serve.

Store covered in the refrigerator, for up to 3 days.

It’s that simple! (and good).

Shrimp Linguini with Herbs, Corn and Arugula

Jun. 15
2020

If you haven’t cooked before, I am sure many of you are cooking a lot more now. It is so important for us to look for ways in which we can save money during this time, and keep ourselves and our families safe. Cooking at home will save you lots of money in comparison to eating out, and buying in bulk and eating leftovers will save you time too. I wonder how many of you never-cookers have learned and are now enjoying it much more? If you’re just at the start of your cooking journey, I am envious of you, since you get to learn from my mistakes.

As you begin, you must know that there are lots of bad days in the kitchen, and more these days than usual. I find I am forgetting how to spell some simple words, and I have to look up recipes that I used to know by heart. It’s shaken me a little bit, but self kindness is important, and I’m forgiving myself.

Anyway, now that I’m making more mistakes, I thought I would share a few common ones with you, in hopes that you can avoid them. I am pretty sure I have shared them before, so for many of you it will be (I hope) a welcome reminder.

Soggy Salads: It is so important to wash your produce, but it is just as important to dry them, and I mean thoroughly dry them, not just pat it once with a paper towel. I usually wrap them in a dish towel (or you could use paper towels, but I know they are scarce right now). If you don’t, you will have a wet, soggy salad with thinner dressing because the water will get into the dressing too. Yuck!

Overcooking hard-boiled eggs: The next time you boil an egg, see what color the yellow part is. If it is bright yellow, you are good. If it is green around the edge, you have grossly overcooked it. I now have a new, foolproof method that never fails to cook the egg perfectly and peel easily without any problem. Bring water to a boil, drop the eggs in it, and turn your timer on for 10 minutes. As soon as the timer goes off, drain the eggs, and have a bowl of cold water next to you. BEFORE you plunge them into the cold water, peel them while they are warm and the shells will come off beautifully and perfect. Once they are peeled, go ahead and place them in the cold water to stop the cooking process. I promise you, it works.

Cutting your meat too soon: You must let your meat sit for at least 5 minutes after it is done. Use a meat thermometer. This takes all the guesswork out of the cooking process. Remember, always cook your meat 10 to 15 degrees less than the cooking time instructions. The meat will continue to cook after it has come out of the oven, and I am sure you would prefer eating a juicy piece instead of shoe leather.

For this recipe, remember to wash and dry your herbs as described above. It will make a difference here. I love this recipe for many reasons, but first among them is that my family will eat it. Amazing! This one is just packed with all good ingredients too. The shrimp takes on a delicious, buttery flavor, the corn is caramelized to the perfect sweetness, and it all comes together in a wine sauce that has just the right amount of heat.

This recipe is courtesy of Colu Henry and will serve 4 to 6 people. You will certainly find this dish at home at a lovely dinner on the patio.

Ingredients for Shrimp Linguine with Herbs, Corn and Arugula:

Kosher salt
12 ounces linguine or spaghetti
1-pound large shrimp, peeled and deveined, tails removed, if you prefer
Black pepper
½ cup unsalted butter (1 stick)
2 cups fresh corn kernels (from 2 to 3 ears)
3 garlic cloves, thinly sliced
½ teaspoon red-pepper flakes
1 cup dry white wine
8 ounces baby arugula, spinach or other tender greens
2 cups loosely packed, roughly chopped tender herbs, such as basil and mint
Extra-virgin olive oil, for drizzling (optional)

Bring a large pot of well-salted water to a boil.

Add pasta and cook according to package instructions until it is just short of al dente.

Reserve 1 cup of the pasta cooking water, then drain pasta.

While the pasta cooks, season the shrimp well with salt and pepper.

Melt half the butter in a deep 12-inch skillet over medium heat.

Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side.

Remove and set aside.

Add the corn to the pan and season with salt.

Cook, stirring frequently, until browned in spots, 4 to 5 minutes.

Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.

Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes.

Add the cooked pasta to the skillet and toss to combine.

Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed.

Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce.

Add more pasta water as needed.

It’s that simple!

Macaroni Salad with Lemon and Herbs

Jun. 4
2020

We all know that fresh food tastes good and is good for you. That was never up for debate. But you might not know why that’s the case.

First and foremost, fresh ingredients offer vitamins and minerals that might get leached out during a preservation process. Fresh fruits and vegetables have a high content of water and offer you natural hydration, which helps with digestion and nutrient absorption. Preserved foods are generally nutritionally inferior, so try to avoid them if possible. This does not apply to canned tomatoes. they are the exception to the rule. They have more lycopene, which is an ingredient that can lower your risk of cancer. By canning the tomatoes, it breaks down the fiber structures, making it easier to absorb into the body.

Be assured your food will taste much better too. Preservatives can make food lose taste over time, but the fresh ingredients will provide a truer flavor– they will taste more brilliant and flavorful than the preserved equivalent.

Fresh produce is best if the produce is in season. If you go to your farmer’s market, (I pray they will open soon) you will likely be saving money than if you purchase your food at a grocery store. The food straight from the farm will be at their best when it comes to flavor, texture, and nutritional value. If you cannot buy fresh, then always choose frozen. It is as close as you will get to the real thing, and when prepared correctly, can retain a lot of the nutritional value as well.

This dish has so many fresh ingredients and so many fresh herbs. It is a light and refreshing salad, packed with flavor. This is a lighter version of the old standby–replacing some of the mayo with buttermilk gives it a creamy, glossier base. The sugar is the sweet and the lemon is the tart in this lovely dish. The celery and pickles provide a delicious crunch. What makes this salad so especially special is the capers and mustard, which gives it a little kick. And don’t forget all the delicate herbs that make this salad perfection– they might be hard to get right now, but it’s worth the hunt. This is a “must try” new take on an old staple.

This recipe is courtesy of The New York Times and will serve 8 people who will love this for the first cookout of the year.

Ingredients for Macaroni Salad with Lemon and Herbs:

Kosher salt and freshly ground pepper
2/3 cup minced pickle relish
2 large stalks celery, peeled and finely chopped
4 scallions, trimmed and thinly sliced, plus more for garnish
1/2 cup mayonnaise
1/2 cup buttermilk (see Tip)
1/3 cup finely chopped fresh Italian parsley, plus more for garnish
1/4 cup chopped fresh dill, plus small sprigs for garnish
1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine
4 teaspoons Dijon mustard
1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
1 teaspoon sugar
16 ounces elbow macaroni

Bring a large pot of salted water to a boil.

While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.

Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.

Once cooled, toss macaroni with dressing, season to taste with salt and pepper.

Serve immediately or refrigerate until chilled.

Top with extra scallions, parsley and dill to garnish just before serving.

Tips: If you want to streamline the ingredient list, you could skip the buttermilk, increase the mayonnaise to 3/4 cup and use 1/4 cup milk.

It’s that simple!

Pasta with Tomato and Almond Pesto

May. 18
2020

A few years ago, my husband and I traveled to Sicily for our anniversary. We knew it would be a nice trip, but we were surprised how much we fell in love with this island.

Sicily is amazingly rich in history and culture. In the past, it was ruled by the Greeks, Arabs, Spanish, French, and the Romans. With breathtaking scenery, beautiful buildings and wonderful people, it is an incredible place to visit. It has a completely different atmosphere than mainland Italy. Its rich history offers multiple influences on food, architecture, and culture.

Sicily is surrounded by three different seas: The Tyrrhenian Sea, the Mediterranean Sea, and the Ionian Sea. This has made it a strategic point of interest for many civilizations throughout its history. It is best known for their Greek Temples, Palermo’s famous opera house, and the unbelievable Baroque churches in Noto and Modica.

Sicilian cuisine is especially unique. It shows traces of all the cultures that have existed on the island. The climate and fertile soil makes growing crops very easy. Sicily is best known for anchovies, bread, ice cream, sorbets, granitas, and almonds. During our time there, we hired a tour guide to show us around. My husband and I asked him to select a restaurant for us. Since the menu was in Italian, we asked him to order for us as well. One of the dishes he chose was “pasta with almond sauce.” Unanimously, my husband and I said no. Our tour guide smiled and said “you will love it,” and ordered it anyway.

It was one of the best pastas we have ever had. Today, I am going to share a pasta recipe with you that has the same ingredient, almond sauce, although this one is paired with tomato. This is hands down, one of my favorite meals. The almonds and tomatoes make a unique combination of flavors that is finger licking good. The pepperoncini and red pepper add the perfect heat. The basil brings a savory touch, making this pasta dish absolutely delicious. Nuff said. You must try it!

This recipe is courtesy of Cooks Illustrated and will serve 4 to 6 people who will be transported to beautiful Sicily.

Ingredients for Pasta and Tomato Almond Pesto:

1 pound linguini or spaghetti
12 ounces cherry or grape tomatoes
1/2 cup fresh basil
1/4 cup slivered almonds, toasted
1 small jarred pepperoncini, stemmed seeded and minced
1 garlic clove, minced
Pinch red pepper flakes
1/3 cup extra-virgin olive oil
1-ounce Parmesan cheese, grated (1/2 cup), plus extra for serving

Heat oven to 350 degrees.

Place almonds in oven to toast for 8 to 10 minutes. (Check them at 8 minutes).

Bring 4 quarts water to boil in large pot.

Add pasta and a hand full of salt and cook, stirring often, according to directions.

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

While the pasta cooks, process basil, almonds, pepperonicini, garlic, pepper flakes, of using; and 1 teaspoon of salt in the food processor until smooth, about 1 minute, scraping down the sides of the bowl as needed.

With the processor running, slowly drizzle in oil until incorporated, about 30 seconds.

Add Parmesan and pesto to pasta and toss to combine.

Adjust consistency with reserved pasta water as needed.

Serve immediately, passing extra Parmesan separately.

It’s that simple!

Simple Pasta Sauce with Tomatoes, Anchovies and Red Pepper Flakes

Mar. 12
2020

Let me hazard a guess: You hate anchovies. You don’t like the way they look, and you probably don’t like the way they taste either. I hope with this next recipe, I can get you to rethink the culinary riches of these ugly fishes.

I didn’t start cooking with anchovies until a couple of years ago. Now, I am obsessed with them and add them to just about everything: pasta, salads, pizzas, vegetables, dressings, and eggs (to name a few). Weird though it may sound, I especially love them with eggs. My innermost self believes that just about everyone loves anchovies, they simply don’t know it yet.

When I first started including anchovies in my cooking, I didn’t dare tell my husband and sons. It started small, with a simple pasta sauce that garnered rave reviews from my family. I told them they must love anchovies, to which they responded with a resounding “We hate anchovies.” I will never forget their faces after the big reveal. Some time later, the same trick worked on my son’s friends, and they became anchovy lovers just as my family had.

Here’s the truth: Anchovies often enhance the flavor of a dish when used in small or medium amounts. Too much, and you’ll be tasting the ocean. Many haters, without knowing that a dish is made with anchovies, will find that they enjoy the little fishes. Most of you just don’t know it. So maybe give them another try, I think you might just change your mind.

This particular dish is a wonderful side when you are short on time. The onions, garlic, and anchovies pack this sauce with a bold flavor. The crushed red pepper flakes, lemon zest, and juice add that heat and tang that makes this sauce luscious and satisfying. You won’t be able to get enough of it.

This recipe will serve 6-8 people who will rethink their position on anchovies.

Ingredients for Simple Pasta Sauce:

1 28-ounce can crushed San Marzano tomatoes
3 cloves garlic, chopped
8 anchovies, roughly chopped
2 tablespoons extra-virgin olive oil
1 cup Vidalia onion, finely chopped
1/2 teaspoon crushed red pepper flakes
Zest and juice of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 pound long, thin pasta such as bucatini, spaghetti or fettuccine
1 cup Reggiano-Parmesan
1 cup Ricotta cheese

Bring a large pot of water to a boil.

Add 2 to 3 tablespoons kosher salt and return to a boil.

Place in pasta and cook 2 minutes less than package directions.

Reserve 1 cup of pasta water.

Heat the oil in a large heavy bottom skillet over medium-high heat.

Sprinkle in the anchovies and cook until anchovies are melted.

Add onions and continue to cook until onions are softened, stirring occasionally, for about 4 minutes.

Add the garlic and red pepper flakes and cook for 1 more minute.

Stir in the tomatoes, lemon zest, and juice.

Bring the sauce to a simmer and hold at a simmer for 20 minutes.

Add the pasta to the sauce and toss to coat, adding a little pasta water at a time, until the sauce is your preferred consistency.

Toss in the parsley, Reggiano-Parmesan cheese and continue to stir.

Place pasta in a serving bowl and top with dollops of Ricotta cheese.

It’s that simple!

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