If I could only have one kind of dish for the rest of my life, I’d pick pasta. I love pasta: it’s quick, easy, satisfying, and it goes with nearly everything. You can bake it with cheese for a warm and tasty comfort food, or dress it up with fresh steamed veggies and herbs for an elegant, healthy meal.
There are many kinds of pasta, different shapes and flavors, allowing lots of room for variety while still using the same simple cooking techniques. Experiment with pasta made from different grains (don’t believe the bad rep, they can be fantastic: whole wheat pasta is hearty; nutty-tasting quinoa pasta is increasingly available; each kind has its own flavor and texture) and with different flavorings (egg and spinach pasta are quite common; you can find delicious herb pastas that add a special touch to any meal, and don’t need much dressing up). Some pasta shapes hold sauce well; others are easier to get onto a fork, or to mix in with other ingredients.
The amount of dry pasta per serving varies depending on the shape of the pasta. The pasta will grow as it cooks. As a rule of thumb, one hungry person will eat about 1/4 lb of pasta for a main dish.
Naked Pasta (the essential first step)
- Bring a large saucepan of water to a boil.
- Add pasta, and reduce heat to a gentle boil. Don’t let the water boil too vigorously.
- Stir! Just occasionally, so the pasta doesn’t stick together. With many pastas, you’ll be able to tell how soft they are as you stir, which gives you a sense of when to…
- Test for doneness. Start testing after about 5 minutes, though different varieties have different cooking times. How do you tell when it’s done? Many people are intimidated by trying to determine when pasta is done, but really, it’s done when it tastes like something you’d want to eat. Fish out a piece, let it cool a second, and taste it. If it’s soft but still slightly chewy (al dente), it’s done. If it’s got a crunch, give it another minute or two. If it’s limp, you’ve overcooked; get it drained as quickly as possible, and start testing earlier next time.
- Pour the pasta into a colander as soon as you’re satisfied that it’s done. If you don’t have a colander, hold the pot lid on top of the pot and slowly drain the water into the sink. Watch out for the escaping steam, as it can burn you.
- Eat hot, or else toss it with a little olive oil to keep it from sticking as it cools.
Now that you have a big bowl of pasta, you can eat it on the side of any meal. Or, you can dress it up and it will be a meal. There are almost infinitely many ways to turn pasta into a satisfying meal, and you can let your imagination run wild. Here are some of my favorites:
- Macaroni and cheese is comfort food at its finest. It’s very heavy, and takes a little time to do it right, but it’s always worth it when you’re done.
- Toss with steamed or sauteed vegetables. Add some dill, salt, and pepper.
- Sauces are often quick to prepare, or can be kept on hand. Some good ones:
- Tomato sauce is a standby. Buy it in a jar, and jazz it up while the pasta cooks. Saute some onions and garlic until soft. Add the sauce and let it warm up. Add basil, oregano, a tablespoon or so of sugar (trust me), and a splash of cooking wine. Simmer to let the flavors blend. You can also add fresh tomatoes, or veggies of your choice. Just allow time for them to cook, or cook them in advance. Given enough time and tomatoes, you can even make tomato sauce from scratch. Pour the sauce over your pasta, and sprinkle with parmesan or mozzarella cheese.
- Peanut sauce: tasty, easy, and full of protein. Stir peanut butter together with soy sauce, garlic, ginger, and sesame oil, adjusting to taste. It adds an Asian flare. Serve with vegetables and tofu.
- Pesto: a luxury item if you make it yourself, because it takes large quantities of fresh basil and some wrestling with a blender; basil is expensive if you don’t grow it yourself. The results are worth the effort. You can sometimes find good pesto in a grocery store, but homemade is always best.
- Cream sauce: makes a rich and satisfying meal. Serve with something colorful: steamed broccoli, or grilled tomatoes.
- A simple sauce of olive oil and roasted garlic
- Pasta Carbonara: beat two eggs, and add almost an equal amount of grated parmesan cheese and a touch of milk. Mix well. Pour hot pasta straight into the sauce, and stir immediately to circulate the sauce. The heat of the pasta will cook the eggs. This is traditionally served with cracked pepper and pancetta. I like to add vegetarian bacon and diced tomato. You can add whatever you like.
- Dice the freshest, most local tomato you can find. Chop a bunch of basil. Saute some garlic in olive oil, add the tomato and basil, heat briefly, then mix into pasta. Top with good cheese.
- Pasta salad is a quick and easy dinner solution for a hot summer day. Let the pasta cool (stir in a little oil so it doesn’t stick together). Toss it with olive oil and balsamic vinegar, and add in diced tomatoes, olives, peppers, greens, small pieces of broccoli, or any other vegetables you like to eat raw and cold. Sprinkle in some feta cheese.
- Take your favorite seasonal veggies, finely chop them (or julienne – cut them into match-sized strips), and saute or steam them lightly before pouring onto pasta with olive oil.
- Saute finely chopped kale and walnuts with salt and a touch of cider vinegar until the kale is tender. Toss with pasta.
- Spinach pasta: top pasta with sauteed spinach and garlic, and sprinkle in some gorgonzola cheese (or any good cheese of your choice). Feels fancy, but it’s incredibly fast and easy to make.
What’s your favorite way to eat pasta? Share in the comments.