By Mary Anna Violi | @MaryAnnaVioli
One of the most versatile of Italian foods is pasta. Pasta comes in various shapes, each with its own unique taste. Two of my personal favorites are linguine and rigatoni. Quality of the pasta makes a difference. My own pastas of choice are De Cecco and Whole Foods’ Organic 365. A link to De Cecco’s recipes on its website offers up a number of its pasta offerings with seafood. The De Cecco family founded its pasta business in the Abruzzo region of Italy, along the coast of the Adriatic Sea where fresh catches were readily available.
Most homemade pastas of yore found the freshly made pasta drying in the sun. Sun drying, coupled with high quality flour and eggs, made all the difference in the taste. Of course, now pasta manufacturers have invented techniques to dry the pasta for mass-market consumption, attempting not to sacrifice taste and quality. Certainly De Cecco pasta has succeeded in this regard.
One of my preferred go-to pasta recipes is from Mark Bittman, of the Cooking section of The New York Times. I usually make a recipe as is the first time, and then I add my variations on the theme. Bittman recently opted to consume less meat; now quite a few of his recipes work for vegetarians. Part of the beauty of pasta is that a cook can raid the pantry and refrigerator to concoct lunch or dinner. I even know those who eat pasta for breakfast! Italian pasta pretty much tolerates most ingredients a cook throws at it, although ketchup as a “sauce” may offend one’s cultivated pasta palate!
Spaghetti With Fried Eggs
By Mark Bittman [with my variations]
½ pound thin spaghetti [or linguine]
6 tablespoons extra virgin olive oil
2 large cloves garlic, peeled and smashed [or onion granules]
Freshly ground black pepper
Freshly grated Parmesan or Pecorino [or Grana Padano] cheese[Green vegetable such as broccolini or broccoli florets or fresh spinach or peas]
Bring a pot of salted water to boil. Add the pasta when the water boils. Follow the package directions for how long to cook the pasta until it is al dente.
Start making the sauce.
Combine garlic [if using onion granules, add these to the eggs] and 4 tablespoons of olive oil in a small skillet over medium-low heat. Cook the garlic and press it into the oil to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining olive oil.
Fry the eggs gently in the olive oil until the whites are about set and the yolks are still quite runny. Drain the pasta. Toss the pasta with the eggs [and onion granules if not using garlic] and olive oil. The eggs will finish cooking in the heat of the pasta. Season with pepper to taste, and serve immediately.
Serve with the Italian cheese, and with a green vegetable.
Ciao for now.