Food & Drink The Pantry Pasta Formula for No-Time-to-Cook Nights

22:20  09 august  2018
22:20  09 august  2018 Source:   food52.com

Upgrade your spaghetti with veal and mushrooms

  Upgrade your spaghetti with veal and mushrooms Spaghetti with Veal and Mushrooms au Gratin1 1/2 lb (675 g) white mushrooms, quartered1 onion, chopped2 cloves garlic, chopped3 tbsp (45 mL) butter1/2 lb (225 g) ground veal1 can (5 1/2 oz/156 mL) tomato paste4 cups (1 litre) chicken broth1/2 cup (23 g) flat-leaf parsley, chopped3/4 lb (340 g) spaghetti6 oz (170 g) Canadian semi-firm washed-rind cheese (like Gouda), cut into four slicesSalt and pepper In a saucepan over high heat, brown the mushrooms, onion and garlic in the butter. Add the meat and cook, breaking it up with a wooden spoon, until just cooked. Add the tomato paste and cook for 1 more minute, stirring constantly.Add the broth and bring to a boil.

Pantry Pasta . 4 Ratings. Facebook. Recipe Preparation. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Next time ,I'm going to add almost al dente pasta straight into the oil before mixing the pasta water and

We all have those nights when we come home, starving, only to find that the only foods in our fridge In general, a great formula for pantry pasta is: hearty ingredient (like beans) + cured, salty food The whole thing cooks together in one pot—no need to boil the pasta separately. See: magic, right?

When I don’t want to cook, I cook pasta. This doesn’t totally make sense but feels right. In the colder months, I lean on slow tomato sauces, which bubble practically into jam. Nowadays, I raid the pantry for my favorite ingredients and toss them all in a bowl.

That’s how we ended up here.

If I’ve made this recipe once, I’ve made it a hundred times. And to call it a recipe at all feels almost unfair. Between you and me, I’d never measured this before, not once. But it always ended up the same.

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Which makes sense. My love for anchovies and garlic, olives and capers, olive oil and olive oil and olive oil is predictable. My fridge feels sad without parsley. And my solution to anything lackluster is, “Why don’t we add some red pepper flakes?”

This Is the Secret to Better Pasta Salad

  This Is the Secret to Better Pasta Salad <p>Don’t skip this simple step.</p>You’ve probably made pasta salad more times than you can count. I’ll bet you could make it with your eyes closed, without even consulting a recipe. Maybe you have your own signature recipe.

Or at least I did until senior food editor Rick Martinez developed five lightning-fast recipes, built off one grocery list, for those of us who don't have time to cook . Save whatever ingredients you have leftover after each recipe—you'll need them for the next few nights . Monday: Spicy Pasta with Shrimp

It’ll keep for months in the pantry , reheats in just 90 seconds, and is versatile enough to go into salads, soups, pilafs, and Enjoy these make-ahead grain bowls for lunch or as a no- cook dinner on hot days. Boil the farro like pasta —in plenty of water that you’ll drain off—to cut the cook time in half.

Think of it like spaghetti aglio e olio made by someone feeling a liiiiiiittle greedy (it me). Instead of stopping at garlic and oil, salty and briny ingredients crash the party. But it’s still the same party—a pasta that is as much about the pasta as it is about the toppings.

Speaking of: the pasta shape. Maybe more than any other shape, spaghetti makes me smile, widely, but I’ve tried this with everything from whole-wheat penne to twisty fusilli. We could talk forever about shape-sauce pairing—and we’d have fun doing it—but the thing is, this recipe doesn’t care. It’s just comfort food. And whatever shape makes you feel the happiest, well, that’s the best shape.

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Pantry Pasta With Anchovies, Olives & Capers

How to Cook Brown Rice Perfectly Every Single Time

  How to Cook Brown Rice Perfectly Every Single Time How to Cook Brown Rice Perfectly Every Single Time How to Cook Any Grain: The Basic MethodAs I suspected, you can cook any whole grain on the stove in a simple pot. The key is getting the ratio of grains to water right. To cook 1 cup of brown rice, you’ll need 2 1/2 cups of water, according to Toups. Other grains need more or less water, so be sure to check before cooking. This handy chart has the answers.Once you’ve got the grains-to-water ratio figured out, here’s what Toups says you should do:Bring the water to a boil. Again, measure out your water instead of just filling the pot.

Scott Conant, who runs New York's Fusco restaurant and is often dubbed 'the Maestro of pasta ', shared his guide to making perfect ' pantry pasta ' . Top chef reveals his secret to cooking perfect pasta EVERY time The golden formula for cooking pasta with tomato sauce.

From Your Pantry . Don't have time to go grocery shopping? No problem. For dinner, serve over a bed of mixed greens, or further utilize your pantry by serving with pasta . With a total cook time of less than 20 minutes, it's a stress-free way to spice up a weeknight meal.

By Emma Laperruque

  • 1 1/2 tablespoons kosher salt, plus more to taste
  • 1 bunch parsley leaves, chopped (about 1 3/4 cups)
  • 1/2 cup chopped oil-cured olives
  • 6 tablespoons olive oil
  • 1 (2-ounce) tin anchovies, drained of oil and minced into oblivion
  • 3 tablespoons drained capers, roughly chopped
  • 2 big garlic cloves (or 3 small), peeled and minced
  • 1/2 teaspoon red pepper flakes
  • 12 ounces spaghetti
  • 2/3 cup grated parmesan (or pecorino)

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Do you have a go-to pantry pasta? What's in it? Tell us in the comments!

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Turn This Corn Salad Into a Week of Meals .
Salad isn't the first dish you think of that will hold up through the week. But Sriracha-Lime Corn Salad not only doesn't wilt—it can bend to be the base of so many meals. It's got spice, crunch, and a squeeze of lime to bring it all together. No droopy leaves here. Here's how to turn this one recipe into a week of meals: Set yourself up for the week by making the following over the weekend: Make two batches of the Sriracha-Lime Corn Salad Sriracha-Lime Corn Salad by Kendra Vaculin And stock up on the following ingredients for your weeknight cooking: Tortillas Taco filling of your choice Bacon Littleneck clams Cherry tomatoes Olive oil Leafy greens Eggs Maple Syrup Garlic Basil Cornmeal Baking soda and powder Buttermilk Butter All-purpose flour Red onion Arborio rice Pasta of choice Crazy in love with summer corn And now, how to put it all together: Make a taco with your favorite filling (steak, shrimp, chicken, tofu) and the corn salad. Make it a greener salad by adding leafy greens and adding a little more dressing. An Almond Butter Citrus Sauce would be good. Make Corn, Bacon, and Clam Stew by sautéing chopped bacon, cherry tomatoes, and littleneck clams together with broth. Stir in corn salad at the end to warm through. Almond Butter Citrus Sauce by Gena Hamshaw Corn, Bacon, and Clam Stew by Matt Greco Make a batch of summer corn cakes and serve it with a poached egg and maple syrup for breakfast for dinner. Add in a few slices of bacon if you'd like.

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