This tutorial is easy. I swear to you that ANYONE can do it. I was exhausted last night after my trip to San Francisco this weekend so I had to figure out something better than a how to put together a Swiffer tutorial that might have traveled through my head for a moment or two. If you can boil water though, you can make this pasta. I will admit that normally this recipe would have more color, but I was gone for four days, and we didn’t get our CSA box last week because of it so I had no groceries.
Pasta is the go to dish in my house when I’m looking for something quick and easy. Julia Child once said something along the lines of Italian cooking was so easy that it wasn’t really cooking. I don’t go along with this idea, because you can really elevate Italian food into something eloquent and delicious. You can also make it a quick and easy family meal to throw together when you’re running low on time between school and soccer practice, or in my case adjusting back to life in LA after a weekend away in San Francisco. Let me tell you, it’s a great city, but I’m glad to be home in the warmth of the San Fernando Valley.
When I start making my pasta, I always tear it in half. I do this, because it’s easier to eat without slurping. Miss Manners recommends slurping anything that doesn’t go in your mouth though! You should do it as quietly as possible. If you snap it in half then you won’t have to worry about this.
My biggest trick when making pasta is to put a little olive oil in the water. This keeps your pasta from sticking to the side of the pan. Also, I put my pasta in as soon as I put the pan on the heat and let it set for 10minutes. I do not fuss with it until the timer goes off and then I pick up a piece of the pasta with my fork and attempt to cut it in half. If it cuts in half easily, it’s done.
At this point, I dice up some vegetables. Last night, I only used green peppers and onions, but I would have normally put in cherry tomatoes. I came home to a box of very pruney cherry tomatoes so they were a no go tonight. The weekly CSA box is wonderful, but we have to really use or freeze things pretty much immediately.
Next was the onion. I always leave the hairy end on (thanks to a lesson from Anne Burrell), and I slice down the center. This makes the onion in two halves so when you slice down it will be easier to dice. I only used about half of the green pepper so I used a couple of slices of onion. I didn’t want to overwhelm my palette.
Once the pasta is boiled, I drain it and slide it into the pan so I can add the red pepper flakes and Parmesan Reggiano to the mix. It is now ready to toss in a bowl with about 1/3 c of olive oil.
1/2 medium green pepper
1/2 medium onion (I used yellow but I’ve also used purple)
1 tsp red pepper flakes
1 tbsp Parmesan Reggiano
A splash of white wine
1/3 c olive oil
Heat pasta according to directions on box. Dice the green pepper and onion and throw it in a warm pan. I deglazed with a splash of white wine. Remember not to use a wine that you wouldn’t drink. Add the pasta in with the softened vegetables and mix in red pepper flakes and Parmasean. Move to small bowl and mix with olive oil.