Express pasta
For the first recipe of 2013 I was initially thinking of something fancy and a little labour intensive, but as it is the beginning of a brand new year and those who made resolutions are probably still busy sticking to them, so how about something exceedingly simple?
This is my express pasta, which can be made even in 10 minutes (if you had too much coffee) or in about 15-20 working at normal pace and it tastes fantastic. It has recently topped my quick recipe list, so instead of waiting for ieva to take a decent photo of it, I’ve snapped it my self (instagram is my best friend).
The list of ingredients is not long, but can also be cut down even more: don’t have shallots? Just skip them. Cheese and greens are always a nice addition, but this one can survive without. Pasta with squid ink is lovely, but you can use just about any variety here.
Don’t have roasted garlic? Use fresh one, though if I may say, investing one hour of roasting 6-8 bulbs of garlic will equip you with a wonderful condiment for the next weeks. You can literally add it to anything, from vinaigrettes, to mashes, dips, roasted dishes or just spreading on bread. Excellence in simplicity in all its glory! My recipe for roasted garlic is here.
Other than that, it’s just a toss up of a few good ingredients (we all need a few of those)! Enjoy!
- 250 grams pasta al Nero di Sepia (or any other variety)
- 5 tablespoons extra virgin olive oil
- 3 shallots, peeled, halved and sliced
- 2 large tomatoes, diced
- 5-6 roasted garlic cloves, chopped (or 2 raw)
- 1-2 tablespoons balsamic vinegar
- salt
- freshly grounded black pepper
- pecorino cheese, shaved
- few tablespoons of crushed pistachios
- 2 tablespoons chopped fresh parsley
- Boil pasta is salted water according to package instruction.
- While the pasta is boiling, heat 2 tablespoons of oil in a pan and sauté the shallots on medium heat, till they just start to caramelize.
- Add the garlic and cook for another minute, stir in tomatoes and toss around till just warmed up, season.
- Pour in a few dashes of balsamic vinegar (adjust to your taste), tip in the cooked pasta, mix everything. If’s it’s a little dry stir in a few extra tablespoons of olive oil.
- Divide between plates, serve with pecorino shavings, fresh parsley and pistachios sprinkled on top.
Fresh, flavorful, fantastic, and fast! I cook on coffee-drinking speed, too.
I knew we were kindred souls!
A delicious and colorful combo!
Cheers,
Rosa
Love the combo of flavors and pasta and colors!
What a colorful pasta dish. I like that you added the pistachios…wouldn’t have thought to do that.
Thanks Karen, actually pistachios are wondrous with pasta, you can even skip all the sauce together just have pistachios, pasta, olive oil and a drop of balsamic (and a couple of herbs if you feel like it). It’s excellent
This is my kind of recipe, i love express everything. and gorgeous flavours for pasta. Happy new year!
Thank you so much, Happy New Year to you too
What a yummy looking pasta salad. Delicious!
Delicious indeed, love the fact they can be made so fast, perfect for a late dinner:)
My thoughts every time making it exactly
Happy New Year, Gourmantine! I love your express versatile pasta dish idea. Sometimes accidental leftover dishes prove excellent and this one a good example.
Thanks so much Sissi and happy New Year to you too!