Spirali,lasagne,rigatoni,and vermicelli are only a small part of the pasta parade that has become an everyday part of home cooking.All the hundreds of shapes come under three general classifications:
solid rod form(such as spaghetti)
products with a hole (such as macaroni)
flat shapes(such as noodles)
Pasta is made from durum,a hard amber-colored wheat,mixed with water,kneaded,shaped,and dried.It provides protein and carbohydrates and contains all the nutriens found in wheat.It is a good food and should not be ruined by over cooking.
How to cook pasta:Bring 7 pints salted water to a brisk boil.Add a small amount of pasta at a time.Hold a small amount of long spaghetti near the end and gently lower it into the rapidly boiling water;it softens and curves around the pan as it enters the water.Boil briskly,uncovered,stirring occasional,until just tender.Do not over-cook.Drain in a colander.Do not rinse.Serve hot.
Easy Pasta Recipe with Cheese,and Tomato Pie
To cook this easy pasta recipe you'll need the following ingredients:8 ounces linguine,1 tablespoon olive oil,1 medium-size onion(finely chopped),3 cloves garlic(minced),1/4 cup minced parsley,1 tablespoon freshly squeezed lemon juice,1 1/2 tablespoons dried oregano(crumbled),1/4 tablespoon dried basil(crumbled),1/4 teaspoon white or black pepper,1/2 cup part-skim Riccota cheese,1 large egg white,1/4 cup grated Parmesan cheese,,2 medium-size ripe tomatoes(cored and sliced thin),1/4 cup shredded part-skim Mozzarella cheese.
Preheat the oven to 375 F(190C).Lightly grease and flour an 8-inch springform pan and set aside.
Cook the liquine according to package directions,ommiting the salt.Drain,rinse under cold running water,and drain again.return to the cooking pot and set aside.
Meanwhile,heat the olive oil in a heavy 7-inch skillet over moderate heat for 1 min.Add the onion and garlic and cook,uncovered,until the onion is soft-about 5 min.Add to the linguine along with parsley,lemon juice,1 teaspoon of the oregano,1/2 teaspoon of the basil,and the pepper;toss well.In a small bowl,combine the ricotta cheese,egg white,2 tablespoons of the Parmesan cheese,and the remaining linguine and toss well.
Turn half the linguine-cheese mixture into the prepared pan and press lightly over the bottom.Arrange half the tomato slices on top and sprinkle with half the Mozzarella cheese;repeat the layers,using the remaining linguine,tomatoes,and Mozzarella.Sprinkle the remaining Parmesan cheese on top.
Cover with aluminum foil and bake for 40 min or until set;remove the foil and bake 5 min longer.Cool for 10 min,then gently loosen the pie around the edges with a thin-bladed knife,remove the sprigform pan sides,and cut the pie into 8 edges.Easy pasta recipe with delicious cheese is ready.Enjoy it!
Easy Pasta Recipe with Broccoli in Sweet Tomato Sauce
To cook this easy pasta recipe you need the following ingredients: 4 cups broccoli florets,1 tablespoon olive oil,2 cloves garlic(minced),4 large can low-sodium tomatoes(chopped,with their juice),2 tablespoons golden raisins(chopped),1/8 teaspoon cayenne pepper,1 1/2 tablespoons whole pine nuts or chopped almonds,6 ounces spaghetti or liguine,2 tablespoons minced parsley.
In large saucepan,cook the broccoli in boiling unsalted water to cover until just tender(approximately 2-3 min)
Rinse under cold running water,drain,and set aside.
Rinse under cold running water,drain,and set aside.
In another large saucepan,heat the olive oil over moderately low heat for 30 sec;add the garlic and cook,uncovered,until golden(about 3 min.).Add the tomatoes,raisins,and cayenne pepper,and simmer,uncovered,for 15 min.Add the pine nuts and simmer 5 min.longer.
Meanwhile,cook the spaghetti according to package directions,omitting the salt.Drain well and place in a large heated serving bowl.
Add the cooked broccoli to the warm tomato sauce,tossing to heat through.Pour over the pasta and sprinkle with the parsley.
Meanwhile,cook the spaghetti according to package directions,omitting the salt.Drain well and place in a large heated serving bowl.
Easy Pasta Recipe with Tomato-Panchetta
Ingredients:
3 cups Ricotta cheese,3 tablespoons extra virgin oil,8 ounces panchetta or other unsmoked slab bacon,rind discarved,cut into half-inch cubes,1 cup coarsely chopped shallots,1 cup coarsely chopped flat sun-dried tomatoes,4 ripe plum tomatoes,seeded and cut into half-inch pieces,1/4 teaspoon salt,1/4 teaspoon black pepper,12 ounces large dried tubular pasta,such as rigatoni.
Place the Ricotta in a large bowl.Heat 2 tablespoons oil in a large nonstick skillet over medium heat.Add the panchetta and cook,stirring,occasionally,until the fat is rendered,about 10 min.
Transfer with a slotted spoon to the bowl with Ricotta.Add the shallots to the rendered fat and oil,reduce the heat to medium-low,and cook,stirring,until wilted,about 10 min.Transfer to the Ricotta with a slotted spoon.
Add all but 1 tablespoon of the parsley,the sun-dried tomatoes,plum tomatoes,salt and pepper to the Ricotta;fold all together.
Shortly before serving,bring a large pot of salted water to the boil.Add the remaining tablespoon of oil and the pasta and cook until just tender.Remove half cup of the cooking liquid and reserve.Drain the pasta and toss it well with the Ricotta mixture,adding about 2 tablespoons of the reserved cooking liquid,or more according to taste,to give a creamy texture to the sauce.
Adjust the seasonings and serve immediately garnished with the remaining tablespoon of parsley.
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