SUMMER CARBOHYDRATE SIDES—III–PASTA

Fifty years ago, if one thought about side dishes at a picnic or cook-out, potato salad sprung to mind – along with the hope it wasn’t too hot and the mayo hadn’t turned! Today we have learned to use more choices; the beans and rice I’ve been discussing the past weeks are two, but the runaway favorite is pasta. Pasta left the “spaghetti” box years ago as we became familiar with pasta’s different forms and incorporated them into our regular recipes.

 

So familiar has pasta, and its possible variations become that unlike the past weeks with beans and rice, when I offered several recipes, this week I’m going to concentrate on its applications in general rather than specific dishes. Most people know and have served those! Of course, as you know, I can’t resist including a few favorites but again, except for one, they’re a matter of suggestion, not discovery though they could include inspiration. But that’s what this week’s posting is all about—serving pasta in different shapes and in varied rather than new – ways.

 

The general rule for choosing a type of pasta is that the long strands are better suited to paring with smoother sauces. The recipes calling for the addition of chopped ingredients are best with the shaped kinds, especially those with indentations which can hold the pieces of food. They are also more robust and can stand up to the textural contrast of being mixed with other foods. The shaped pastas are easier to eat as well, which makes them perfect for use in cold salads to serve at picnics and cook-outs.

 

Cold pasta salads are among the most versatile and forgiving of dishes. They are nearly impervious to hot weather and truly shine with a simple vinaigrette dressing, or one of oil with salt pepper perhaps a bit of pasta water and some other herbs or seasonings whisked in. They support all sorts of vegetable, fresh herb and nuts, seeds or even dried fruit combinations while remaining delicious often unique. Simple to make and refreshingly inexpensive these salads are always a crowd pleaser and a host’s friend.

 

A few of my favorite add –ins are onions, bell peppers, tomatoes, broccoli bits, cut beans, asparagus, snow peas, celery, carrots, cucumber, zucchini and radish slices, spinach, lettuces, capers, olives- both green and black—toasted nut pieces and almost all fresh herbs—and that’s just a few of the possibilities. Of course I don’t use all of them at the same time, but it’s amazing how many can be mixed and matched to achieve amazing tastes. Although it’s not necessary to cook most add-ins, except tougher ones like carrots and green beans which must be simmered to crisp-tender, I like to blanch the majority. It leaves textural variety while smoothing out the overall impression.

 

To give you a shortcut, I blanch the vegetables by microwaving them about 1 ½ min. in a bit of oil, garlic powder and a pinch of red pepper. They flavor the oil which then becomes the base for the dressing. Drain it, add some pasta water, a bit more oil and adjust seasonings and the salad is done. Another tip is to treat delicate ingredients such as asparagus tips, broccoli flowerets separately. Place them on top as the salad chills then gently toss them in at the end as you adjust final seasonings. Cheese is always optional but rarely needed, and it is a dairy.product and heat sensitive.

 

By the way, these easy cold pasta salads can always be transformed into entrees with the addition of a protein. Some cubed Deli cold cuts, shrimp, leftovers, even something fresh off the grill will turn one from a side dish into a main course. Not just a main dish, but one that’s colorful, tasty and you can be proud to serve. What’s more your choice of ingredients makes it your dish, a signature one, if you please. My problem is that I never remember exactly what I put in, so can never quite recreate one that got raves. Oh well, that makes each a special treat!

 

One exception to using shaped pasta is couscous, specifically Israeli or pearl couscous. I t makes a wonderful foil for all of the add-in ingredients, only they have to be more finely chopped to remain in keeping with the pasta size to unify the dish. Couscous benefits greatly from being cooked in broth. In fact, Italians believe this is true of all pasta. I’m including one recipe that showcases couscous below.

 

Another exception is an antique Italian recipe for spaghetti pie. Women used to make this from cold spaghetti and cut it in wedges for the men’s lunch pails as they went off for day work in the fields. It’s still popular in Italy as a homemade lunch or light supper. The recipe also follows.

 

This week I’m only posting the two recipes. The discussion on cold pasta salads was quite complete as to directions and options. All that’s left is to use a little ingenuity and imagination.

Next week we’ll tackle the potato and other vegetable salads dressed for summer.

 

Vegetable Couscous: Serves 8

1 Tbs. oil

¼ cup EACH chopped celery, onion and carrot
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1 cup EACH chopped sweet potato and fresh tomato

2 tsp. garlic powder

1 tsp. cumin

½ tsp. paprika

¼ tsp. EACH powdered ginger and dry mustard

1/8 tsp. cayenne pepper

1 cup broth

(1)10.oz package couscous-preferably Israeli or pearl

2 cups water + to cover

Salt and pepper

½ tsp. cinnamon

Sauté the celery onion and carrot in the oil until soft add d cook until pasta is golden. add tomato and spices. Add broth and enough water to cover plus 1 cup. Bring to a boil, and cook 8-10 min. covered. Remove from heat, add cinnamon, and fluff with a fork. Serve at room temperature.

FOR REGULAR COUSCOUS. Sauté carrot, celery and onion in oil 4 min. add tomato and spices. Bring broth to a boil, cook potato 8 min or until soft. Add2 cups water return to a boil. Add couscous and cinnamon Cover and let stand 5 min. Add vegetables and spices and fluff with a fork. Chill until serving, fluff again or just allow to come to room temperature.

 

Spaghetti Pie: Serves 8

1 lb. regular spaghetti or fettuccini

2 cups sauce- tomato or meat

2 eggs

2-3 Tbs. oil

Grated Parmesan – optional

Extra seasonings – optional

Cook the pasta according to directions until tender. Drain and add enough sauce to coat. Adjust seasonings. Refrigerate overnight. In the morning, fork whisk eggs and gently stir them in. Heat oil in an 8-10 inch skillet and when sizzling, add eggs. Cook until the edges brown and the bottom lifts easily with a spatula. Center should be firm. Serve cut in wedges.

NOTE: Cheese is totally optional with this dish. It can be added as the pasta sautés, the pan can be run under the broiler at the end or it can be sprinkled over the top as it cools. Italians prefer it in chunks to be eaten with the pasta.