We love pasta and were caught off-guard when we compiled our Index and noted that we had neglected to share some of our favorite pasta recipes with you. Pasta comes in many shapes and sizes from tennis racquets or the shape of the state of Texas to to the better known tubes, curls, and extra-thin spaghetti.
When cooking pasta, cook in lots of water to al dente (an Italian phrase meaning "to the tooth," meaning the cooked pasta offers a slight reistance when bitten into, but is not soft or overdone). Trying to stuff a pound of pasta in a small pot will result in it boiling over, plus the pasta will stick together and be unevenly cooked. Overcooked pasta will have absorbed excess water. You can buy Italian pasta at most stores, but American pasta made from semolina can be quite excellent. It's the sauce that makes a great pasta dish and here we share four.
The first pasta meal combines seafood with baby spinach and the ubiquitous garlic so often teamed with pasta. Remember, not all sauce needs to be red. In fact, some of the best are not. Since this pasta dish is filling, our dessert is light and takes advantage of the bounty of early summer.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our second meal answers the questions of what to do with the zucchini that our neighbors keep leaving at our front doors. It combines a tube pasta, a sturdier form of pasta, combined with sauteed vegetables and low-fat feta cheese for that extra zing. Serve this as a salad for a large dinner party or as the main course with a fresh tomato salad. It's light, it's delicious, and it uses zucchini!
(for the recipes, click on The Recipes or click on the individual recipe above)
Our third meal pairs a highly seasoned eggplant and garlic mixture and a fresh tomato sauce to be tossed with linguine. The dish is quite attractive and should be served from a large bowl, tossing the pasta at the table just before serving. Cold artichokes with a spicy dipping sauce start the meal and a delicious recipe for summer's peaches ends the meal with a flourish.
(for the recipes, click on The Recipes or click on the individual recipe above)
For our last recipe, we infused the flavors of the Pacific Rim and Italy, ending up with a fantastic version of a classic pesto Genovese with strips of spicy chicken and farfale (butterflies or bow ties). Since the farmer's markets have local asparagus, we roasted some and dressed it with a light hazelnut sauce for a spectacular go-along salad or a before-the-meal antipasto. Dessert is our lightened version of the delightful Italian dessert called Caffe Affogato that we first experienced at Harry's Bar in Venice, Italy.
(for the recipes, click on The Recipes or click on the individual recipe above)
