My unabashedly domestic post...
During the week, when I walk in the door with two hungry and
tired kids and am feeling cranky myself, it’s a great comfort to me that one of
these pasta dishes is within reach. I plop the kids in front of an old Fraggle
Rock episode, start boiling a large pot of water, and pour myself a glass of
wine as I start with the simple prep work.
You’ll see right away, these are not lofty or ambitious dishes. But they are satisfying in the way that only simple home-cooking can be. They can all be made with pantry items or ingredients that
store well in the fridge for some time. By the time the pasta is cooked, the other ingredients are
ready to be tossed in, and the table is set. I can even pull together a simply
dressed salad to go with the pasta by the time the kids’ show is done, or at
least before they finally hang up their jackets and wash their hands.
-each ‘recipe’ serves four-
Pasta
with Chickpeas and Prosciutto
Minute 1: Boil water. Open up a container of ricotta (about
1 cup) and let it come to room temperature. Get out a pound of pasta, olive
oil, 8 sage leaves, 3 ounces of sliced prosciutto, 5 cloves of garlic, 2 cups
cooked chickpeas, some chicken broth or white wine (if you have it), some red
pepper flakes, salt and pepper.
Minute: 5: Drain and dry the chickpeas well. Set the table.
Minute 10: Salt the water generously and cook the pasta
until al dente. While the pasta is cooking, heat a wide saucepan and add 2
tablespoons or so of olive oil. When the oil is hot, add the chickpeas. Cook,
stirring occasionally, until the beans are lightly toasted, about 5 minutes.
Minute 15: While the chickpeas are cooking, chop the sage, prosciutto,
and peel and sliver the garlic. Add them to the chickpeas, along with a pinch
(or so, to taste) of red pepper flakes in olive oil. (For my kids, I hold off
on adding the red pepper until after the sage, prosciutto, and garlic have
cooked for a few minutes. Then I set some of the mixture aside for them and add
the red pepper to what remains in the pan.) After 3-4 minutes, pour in about ½
cup of broth, white wine, or pasta water, deglazing the bottom of the pan.
Season with salt and pepper.
Minute 20: Drain the pasta. Portion the pasta into 4 shallow
bowls, spoon the chick pea mixture over it, adding some pasta water to moisten.
Drizzle additional olive oil on the pasta and top with a large spoonful of
ricotta.
Cheese Ravioli with
Tomato, Rosemary, and Garlic
Minute 1: Boil water. Get out a pound of fresh or frozen
cheese-filled pasta (of course, if you have made your own, following Anna Klinger's pasta-making tips, all the better), olive oil, 1 sprig of rosemary, 4 cloves of garlic, 1 26-ounce
box of crushed tomatoes, olive oil, salt, pepper, and a chunk of Parmigiano
Reggiano. (I actually also like a little pancetta and red pepper flakes in this
dish, too. If you are so inclined, add them as well.)
Minute 5: Set the table.
Minute 8: Chop rosemary, mince garlic. Heat a wide saucepan
and add 1 tablespoon of olive oil. When the oil is hot, add the rosemary and
garlic (and chopped pancetta and red pepper flakes, if using). Cook for about 2
minutes, until the mixture is fragrant. Add the tomatoes. Bring to a gentle
simmer. Season with salt and pepper to taste.
Minute 10: Salt
the water generously and cook the pasta until the ravioli float and are cooked
through, but still al dente.
Minute 15: With a slotted spoon or spider, transfer the
ravioli into shallow dishes. Add the tomato sauce and grate fresh cheese over
it.
Penne with Smoked
Salmon, Peas, and Herb Cream Sauce
Minute 1: Boil water. Get out a pound of penne pasta, 1 cup
of cream, ½ cup of garlic and herb cream cheese (or a slightly smaller amount
of boursin cheese), 2 cups of frozen peas, 4 ounces of smoked salmon, fresh
flat-leaf parsley, a lemon, salt and pepper. (Instead of the peas, I’ll
sometimes use artichoke hearts, either frozen or from the jar. Smoked chicken
breast and roasted red pepper also work well in place of the salmon and peas.)
Minute 5: Set the table.
Minute 8: Chop about 2-3 tablespoons of parsley.
Minute 10: Salt
the water generously and cook the pasta until al dente. While the pasta is
cooking, heat the cream and cream cheese in a wide saucepan over medium-low,
stirring to combine well. Place a colander in the sink and put the frozen peas
in the colander.
Minute 15: Cut the salmon into small bite-size pieces.
Minute 19: Stir salmon and parsley into the cream sauce. Season
with salt and pepper to taste and squeeze in a few drops of lemon juice for
balance, as needed.
Minute 20: Drain the pasta in the colander, allowing the
peas to heat up from the draining cooking water. Toss the pasta and peas into the cream to coat. Transfer to a
serving platter or individual dishes and serve immediately.
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