Sometimes, simple is better. Bob and I became convinced of that in Italy, where we fell in love with basic pasta dishes featuring Pecorino cheese. There we ordered pasta, pizza, anything with Pecorino at most meals because this sharper, saltier cousin of Parmesan packs such a nice zing.
Since then, in-between begging to go back to Italy, I've been dying to duplicate our go-to pasta. I got my chance with this pick from Viktorija Todorovska's Sardinian Cookbook (Agate Surrey, Oct. 15, 2013, $22.95). Besides boasting authentic Italian taste, this delightful dish is ever so easy to make.
I fixed it a few weeks ago while we vacationed at the beach in Gulf Shores, AL. That tells you it's a breeze because who wants to work during a holiday?! You need only 8 ingredients, counting the water required to boil the pasta. If I'd been home, I would've had everything on-hand except Pecorino cheese and fresh parsley.
I followed the recipe as shown below for the most part but used our favorite angel hair pasta instead of spaghetti. Since we Texans need a lot of flavor, I doubled both the crushed red pepper (using 2 teaspoons) and Pecorino. I also served additional Pecorino on the side because we like everything VERY cheesy. (But then you've probably already guessed that from reading this blog!)
Ready in minutes, this pleasing pasta brought back a flood of memories. Thoughts of Italian piazzas and sidewalk cafes, earned it a "must-repeat-soon-and-often" rating. Add garlic bread and a hearty Cabernet for a super simple but soul-satisfying supper.
In a large (6- to 7-quart) sauté pan, warm the oil and garlic over medium-low heat. When the garlic starts to sizzle, add the crushed red pepper and parsley. Stir well and continue cooking for 2 to 3 minutes, until the flavors blend. Remove from the heat and set aside.
In a medium (8- to 12-quart) stockpot, bring the water and 1 tablespoon of salt to a boil. Add the pasta, stir well and cook until the pasta is almost al dente, 1 minute less than the package instructions.
Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the pan containing the oil, garlic and parsley. Toss and add some of the reserved cooking water, if necessary. Adjust the seasoning to taste.
Transfer the pasta to a serving bowl and serve hot, sprinkled with the Pecorino.
Other Works: The Puglian Cookbook
Publisher: Agate Surrey
Penned: Oct. 15, 2013
What's Inside: More than 100 easy-to-make recipes sure to bring the taste of Sardinia to your table. Though part of Italy, Sardinian cooking has a personality all its own, reflecting the Mediterranean island's Italian, French, Spanish and Moorish heritage. Often simple and straightforward, traditional meals stress generous portions and family-style dining. And they're rich in legumes, fresh vegetables, olive oil, breads and cheeses. Now, you're talkin' my language!
You'll find Sardinian-inspired ideas for basic antipasti (think Mini Meatballs), pastas (such as Fettuccini with Olives, Capers and Tuna), meats (umm, Pork Roast with Mediterranean Herbs), vegetables (make mine Baked Eggplant!) and much more. Feeling adventurous? There are also more exotic options like Octopus in Tomato and Garlic Sauce, Calamari Stew, and Wild Boar in Sweet and Sour Sauce. Whatever your choice, this collection promises an authentic Sardinian experience, complete with dishes that are as healthful as they are delicious.
Time Out: 288 pages
Available: $22.95 at Amazon and most book retailers
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