It’s summer. The livin’ is supposed to be easy. But then the unexpected guests show up. Or you can’t decide what you should make for the family reunion. Or it’s hot in your kitchen and it’s not where you want to be. Or you think you don’t know how to cook, but have been asked to bring a dish to a party. I am here to help you out. Here is what I did yesterday and it will give you an idea how to create a pasta dish with what you have on hand.
Looked in my Pantry: 12 oz bag of Al Dente Roasted Garlic Linguine, 6.5 oz.jar of Artichokes and Olive Oil.
Looked in my Fridge: Feta Cheese (1/2 cup), a few leftover green beans and 5 sun-dried tomatoes
Looked on my Counter: 3 Fresh Tomatoes
Looked on my Porch: Fresh Basil and Parsley, growing in a pot.
Quarter the tomatoes and squeeze out the seeds. Diced them and put in big bowl along with artichokes, slivered sun-dried tomatoes, chopped green beans, feta, basil and parsley, 1/3 cup olive oil, salt and pepper. When you are ready to eat, simply bring your pot of salted water to a boil and cook the pasta for 3 minutes. Before draining, ladle a 1/4 cup of the water into your bowl. Drain the pasta and toss in the bowl with the wonderful mixture. Season with salt and pepper. Serve hot or at room temperature. (If serving at room temperature, then sprinkle with a little vinegar or lemon before serving.)
So that’s how you put together a pasta dish. Modify the ingredients to reflect how many people you are feeding. Of course you can plan ahead and have specific ingredients on hand, but the beauty of this way of cooking is that you can improvise using what you have in your pantry, fridge and garden. Truly a no-brainer!
Everyone has been asking for Bona Sera’s Perfect Party Pasta Recipe that has been featured on many a buffet table. I will be getting the exact recipe soon, but in the meantime, here is enough to get you going. It can be served hot or cold!
3 tomatoes, coarsely chopped
1 cup black olives
handful of basil, julienned
1 cup feta, crumbled
little olive oil
12 oz. bag Al Dente Spinach Fettuccine (or any other flavor)
From this photo, looks like Bona Sera did a quick saute of the tomatoes in the olive oil, then at last minute added the olives and basil. Cook pasta for 3 minutes in large pot of salted water. Drain pasta, add to skillet with tomatoes. Put in serving dish. Top with feta. Serve either immediately, hot, or later, at room temperature. Amazing!
My son was home from NY last weekend and, at first, was not impressed with what I decided to make for lunch. I defended myself, my recipe and my choice of vegetable. I bragged that this recipe is quickly becoming a universal favorite. In fact, I think that this recipe will do for our Spicy Sesame Linguine what Thanksgiving’s famous green been casserole did for French’s Fried Onions. Sure enough, Jean-Luc really loved it, just as I knew he would, as did my daughter. This recipe, or a version of it, needs to be in EVERYONE’S repertoire, beginner and experienced cooks alike.
Spicy Sesame Pasta with Broccoli and Garbanzo Beans
6 oz. (1/2 bag) Al Dente Spicy Sesame Linguine (or any of Al Dente’s other pastas)
1 head of broccoli, cut into florettes
1 can of garbanzo beans, drained
garnish with green onion and toasted almonds .
Drain garbanzo beans in colander. Bring large pot of salted water to a boil. Add broccoli. When water comes back to a boil, add pasta and cook for 3 minutes. Drain the pasta and broccoli over the garbanzo beans. Toss it all with the dressing and garnish.
Many variations. If you want to make a large quantity for a party, then still use one bag of pasta and double the other ingredients adding extra dressing. Can also add shrimp, chicken, sweet red pepper, pea pods, etc. This can be served hot or cold.
The kids are definitely growing up. These beautiful photos were taken by Olivia Vandertuig, whom I’ve known since she was 6. Recently accepted to University of Michigan Architecture School she is contributing her talents to Al Dente this summer. Thanks, Olivia.
Would love to know if you have you have ever used Al Dente Fettuccine or Linguine for a Pasta Salad?
I’ve been getting very nostalgic these days. With Al Dente’s 30th anniversary coming up, I can’t help but think of all the people I’ve collaborated with over the years. Peggy Lampman is certainly one of them. Our lives have continuously intersected over the years and almost always around food. I honestly think Peggy loves pasta as much as I do. Here’s the recipe she featured last week on her dinner feed.
Just like I do, Peggy often cooks the vegetables like broccoli, asparagus and green beans in the same pot along with the pasta, when you think they will cook in 3 minutes. If the veggies need longer than 3, simply them into the water a couple of minutes before adding pasta.
If using frozen pea, she and I simply drain the pasta over the peas in the colander. If using fresh peas, you will need to cook them separately.
Yield: 6 servings
Time: 25 minutes
1 cup frozen peas
12 ounces Al Dente® Papparadelle pasta
2 tablespoons extra virgin olive oil, divided
1/4 cup pine nuts
1 bunch (8 cups) chopped chard, stems separated from leaves and washed
1 teaspoon finely chopped garlic
1 pound asparagus of similar width, stem ends snapped or cut off
Zest and juice from 1/2-1 lemon
3 tablespoons chopped fresh herbs, such as basil, dill, thyme or marjoram
Grated cheese, such as Manchego, Parmesan or Romano
1. Place peas in a colander in the sink. Bring a large pot of salted water to a boil. Add pasta and asparagus. Drain pasta and asparagus over frozen peas in colander; the hot water will cook the peas.
2. While pasta is cooking, heat 1 tablespoon oil to medium heat. Cook pine nuts until golden brown, about 3 minutes. Remove and reserve. Place chard stems in oil with garlic and saute until slightly limp, 2- 3 minutes. Add chard leaves and cook until tender, an additional 2 minutes.
3. Combine pasta, asparagus, peas, pine nuts and remaining olive oil with chard. Stir in zest and juice from half lemon, herbs and season to taste with kosher salt, freshly ground pepper and additional lemon zest and juice, if needed.
4. Ladle pasta onto individual plates or dishes and serve with grated Manchego cheese.
Is it because it’s new? Is it because every magazine, chef and tv show has a recipe calling for it? Is it because this pasta is so wonderfully wide? Whatever the reason, our Pappardelle is quickly becoming a bona fide best seller. Yes, people are loving it and that always makes me happy. Take for example, Kate–my newest foodie friend and author of Framed Cooks. She was inspired by a Jamie Oliver recipe, but you must read her entire post for all the fun details.
- 28-ounces short ribs
- Extra-virgin olive oil
- 1 handful each fresh rosemary and fresh thyme, stems discarded and leaves finely chopped
- 1 small red onion, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 2 wineglasses Chianti
- Two 14-ounce cans plum tomatoes
- 2 tablespoons pearl barley
- Salt and freshly ground black pepper
- 7 tablespoons unsalted butter
- 2 handfuls grated Parmesan cheese, plus more for garnish
- 12 oz. Al Dente® Pappardelle
Ahh yes! Spring is here. Time to shift the comfort foods of winter to the back burner as we start dreaming up pasta recipes using asparagus and artichokes, fava beans and fiddleheads, garlic scapes, leeks, nettles, mint, morels and of course…..peas.
Pasta with Ham and Peas
12 oz. bag of al dente® pasta
1 Tbsp. butter
1 cup of either cream, evaporated low-fat milk or half and half
10 oz. of freshly shelled peas or frozen peas
8 oz. thickly sliced ham, or smoked turkey, cut into cubes
1/2 cup grated Parmesan
salt and pepper to taste
1.Melt butter in large skillet over medium heat. Add ham or turkey stirring until heated. Add half and half and simmer gently.
2. In the meantime, put pasta in boiling, salted water. Add the peas to cook along with pasta. When pasta is cooked and “al dente”, drain. Over medium heat, toss pasta and peas with ham mixture and Parmesan until thickened. Season with salt and pepper.
The gorgeous photos were taken by Josh Chamberlain, an amazing young man attending Washtenaw Community College and son of the equally amazing woman who is the founder of FLY. Certainly two of my favorite people and favorite organizations.
Any other quick and easy pasta and peas recipes out there? How about sharing here or on the Al Dente Pasta Facebook Page! Here’s a variation on my theme from The Bitten Word, a blog that I think is cool. Even though their recipe calls for 18 oz. of Angel Hair, it would work great with 12 oz. of any Al Dente Pastas–Linguine, Fettuccine or Pappardelle.
You could win a case of Al Dente Pasta and a $50 Zingerman’s gift certificate….
Not enough people in the world know about Ann Arbor’s annual FestiFools Parade. I want to change that. In my humble opinion, it’s what every college town needs. A perfect bridge connecting town and gown. On a personal level, it blends everything I value in life: Creativity. Fun. Inclusiveness. And, there’s even an over-grown noodle head in the parade!
This morning I had a vision-that someday people all around the country would know about FestiFools. Kind of like Al Dente Pasta and Zingerman’s Deli, two businesses from Ann Arbor, Michigan who have, over time, garnered a national presence and reputation. I think it could happen!
What do you think? Do you believe in FestiFoolery? If so, then help me spread the word. Here is extra incentive to inspire social media action.
Al Dente Pasta’s FestiFool Challenge
If Al Dente Pasta can get 300 new Facebook Friends by Monday, April 4th at 4:00 then a random name will be drawn from the names of the people who commented on this blog post responding to the question.
Have you ever tried Al Dente® Pasta? If so, what is your favorite flavor?
The winner will receive 1 case of Al Dente® Pasta and a $50 gift certificate to Zingerman’s. In addition, Al Dente® Pasta Company will make a $100 donation to FestiFools to help them in their mission of bringing FestiFoolery to us every April.
We currently have 420 Facebook Fans. The drawing will occur at 4:00 on Monday April 4th, exactly 24 hours after the FestiFools Parade begins on April 3rd, at 4:00. It will only happen if we have 720 fans by that time. Winner will be announced on Facebook.
PS. This is what Al Dente Pasta Looks like, just in case you are wondering. Also, even if you are not a local, you could use your gift certificate for Zingerman’s MailOrder.