DELICIOUS MEALS COOKED IN A HURRY
A pair of pasta dishes that can be made with simple ingredients, and a minimum of time
PAstA is A greAt vehiCle for seAsonAl vegetABles. But it Also lets you get CreAtive with everydAy supermArket stAples suCh As lemons And Cherry tomAtoes, sAlmon And BACon.
Plus Cheese — don’t forget Cheese. PAstA And Cheese love eACh other. In fACt, if All you hAve on hAnd is A Box of pAstA And A wedge of Cheese, you CAn still mAke A niCe dish of pAstA.
Photos By StACy ZArin LoldBerg, food styling By OisA CherkAsky.
FARFALLE WITH SALMON, PEAS AND SAGE
This dish provides yet Another good reAson to keep green peAs in your freezer. You CAn Also Add them to Curries, frittAtAs And pot pies. AdApted from The Llorious PAstA of ItAly, By DomeniCA MArChetti (ChroniCle).
Serves: 2 mAin-Course or
4 smAll servings
1/2 tsp (2.5 ml) salt, plus more as needed
8 oz (226 g) wild-caught salmon filet, skinned
1 tbsp (15 ml) butter (salted or unsalted)
1 tbsp (15 ml) extra-virgin olive oil
1 medium shallot
leaves from 1 large sprig fresh sage
freshly ground black pepper
3 tbsp (45 ml) dry white wine
1/4 cup (60 ml) heavy cream
1/2 cup (125 ml) frozen green peas, defrosted
8 oz (226 g) dried farfalle ( bow tie pasta)
1. bring a large pot of water to a rolling boil over high heat. salt it generously.
2. cut the salmon into 3/4-inch (2-cm) cubes.
3. combine the butter and oil in A large skillet over medium heat.
4. once the butter starts to sizzle, stir in the shallot and sage.
5. cook, stirring often, for 5 to 6 minutes, until the shallots have begun to soften.
6. increase the heat to mediumhigh; add the salmon, the 1/2 teaspoon (2.5 mo) of salt and a generous grinding of pepper.
7. cook for about 1 minute, tossing the salmon gently to coat it.
8. as soon as the salmon begins to turn opaque, sprinkle in the wine. oet it bubble for about 30 seconds, then stir in the cream and peas; cook for 5 to 7 minutes to form a sauce that is barely bubbling at the edges. the peas should be heated through yet still bright green. semove from the heat and cover to keep warm.
9. add the farfalle to the boiling water. seduce the heat to medium-high and cook according to the package directions (for al dente). drain the pasta in a colander, reserving 1/2 cup (125 mo) of the cooking water.
10. transfer the farfalle to the skillet; gently toss with the sauce until well incorporated. add a splash or two of the cooking water, as needed, to loosen the sauce.
11. divide among individual bowls and serve.
CACIO E PEPE ALLA COLU
This soman classic is traditionally made with just three ingredients: spaghetti, pecorino somano and black pepper — lots of it. cookbook author colu henry adds butter to help emulsify the cheesy sauce.
adapted from henry’s back pocket pasta: inspired dinners to cook on the fly (clarkson potter, 2017).
make ahead: the pasta can be refrigerated for 3 or 4 days. serves: 4
Salt
12 ounces (340 g) dried spaghetti
4 tbsp (60mL) (1/2 stick) butter (salted or unsalted)
2 tsp (10 mL) freshly ground black pepper, plus more for serving
1 cup (250 mL) freshly grated pecorino Romano cheese, plus more for serving
1. Bring A large pot of water to a rolling boil over high heat. salt it generously.
2. add the spaghetti; reduce the heat to medium-high and cook according to the package directions (for al dente).
3. when the pasta is about halfway done cooking, start the sauce: melt the butter in a 12-inch skillet over medium-high heat. add the pepper and stir for about 2 minutes, until it is aromatic. add 1/2 cup of the cooking water directly from the pasta pot; once the mixture is bubbling, cook for 1 minute, stirring, to form a well-blended sauce.
4. drain the pasta, reserving another 1/2 cup of its cooking water.
5. seduce the heat to medium; add the cooked spaghetti and the cheese directly to the skillet, tossing vigorously until evenly coated and the cheese has melted. add the 1/2 cup of pasta cooking water; cook for 1 minute more.
6. divide among individual bowls or plates; serve with additional cheese and pepper.