Tangled up in noodles? Not a bad way to spend the summer.
Chilled, room temp or warm, one-bowl pasta meals can play a big part in warm weather fare. If you like, a a mixed green salad could round out the meal. But let’s concentrate on big-flavored pasta in a great big bowl, large platter or yes, right out of a pan.
Asian inspired noodle concoctions adapt well to cooled noodles. A Southeast Asian pesto is a summer staple at my house. The coarse, flavor-filled paste is extremely versatile, delicious stirred into noodles, but also mouth-watering in rice or slathered on grilled fish. I stir it into chicken broth for a quick Asian-flavored soup. Or, toss it with cooked green beans, zucchini or Baby Dutch yellow potatoes.
The base of the pesto is ground peanuts, but fresh chilies, ginger, garlic and fresh herbs play major supporting roles. One of those herbs is Thai basil (húng quế in Vietnamese), a purple-stemmed herb with pink-purple flowers and green pointed leaves. The herb has a lovely floral scent that pairs with a flavor profile that is something like licorice splashed with a peppery edge. Thai basil is sold in the produce sections of local Asian markets. Some nurseries sell seedlings, small plants that generally grow well in Southern California.
Italy provides endless variations of summer-themed pasta dishes, served warm or hot. Some authentic, others Italian-inspired American renditions. Pasta provides a neutral canvas for endless variations.
Enjoy the pasta pleasures.
Southeast Asian Pesto
Yield: 3 cups
INGREDIENTS
2 tablespoons plus 1 cup peanut oil, divided use
2/3 cup roasted salted peanuts
2 green fresh Serrano chilies or jalapeño chilies or red Fresno chilies, seeded, minced; see cook’s notes
1 generous tablespoon chopped fresh ginger
6 medium garlic cloves, peeled, chopped
2 cups fresh Thai basil leaves; see cook’s notes
1/3 cup fresh mint leaves
1/3 cup cilantro
2 teaspoons salt
1 1/2 teaspoons sugar
1/4 cup fresh lime juice
Cook’s notes: If you prefer a spicier sauce, use Serrano chilies; use jalapeños or red Fresno chilies for a milder sauce. I like to use half as much chili as directed, then taste and add more if the sauce needs a boost. Thai basil is sold in the produce sections of Asian markets. This recipe makes 3 cups of sauce; if you prefer, cut all ingredient measurements in half to make 1 1/2 cups. Toss 1 cup of this pesto with 1 pound of cooked Asian noodles and serve hot or at room temperature. Taste before serving; add salt if needed. Store leftover pesto airtight in the refrigerator up to 3 days. This mixture can be used to flavor broths, salad dressings, rice and grilled chicken or fish.
PROCEDURE
1. Heat 2 tablespoons oil in medium-small skillet on medium-high heat. Add peanuts and cook 10 seconds. Remove from heat, stir and let it sit 3 to 5 minutes. You want the peanuts to be golden brown but not overcooked so they taste burned (move to plate if nuts start to get too brown). Place nuts and oil in food processor; process until peanuts are a coarse paste.
2. Add chilies, ginger and garlic to food processor and process until coarsely chopped. Add herbs, salt, sugar and lime juice; process until minced, adding a little more oil, if necessary, through feed tube with motor running. Add remaining oil and pulse 2 or 3 times to incorporate.
Summer Linguine with Tomatoes, Brie and Basil
Many years ago, Julee Rosso and the late Sheila Lukins, the authors of “The Silver Palate Cookbook” joined me in my kitchen to make a favorite dish from their book. They chose this delicious linguine dish, a concoction that they had enjoyed in a private home in Sardinia. It was showcased in the book in a chapter entitled “Summer Pasta.”
Yield: 6 servings
INGREDIENTS
4 large, ripe unpeeled tomatoes, heirlooms preferred, cut into 1/2-inch cubes, see cook’s notes
3/4 pound Brie cheese, chilled, rind removed, torn into irregular pieces, see cook’s notes
1 cup fresh basil leaves, cut into thin crosswise strips
3 large garlic cloves, peeled, minced
3/4 cup extra-virgin olive oil, plus 1 tablespoon, divided use
2 1/2 teaspoons coarse salt, divided use
Freshly ground black pepper to taste
1 pound dried linguine; see cook’s notes
Optional garnish: Grated Parmigiano Reggiano
Cook’s notes: You can use either large tomatoes cut into 1/2-inch cubes or 2 cups halved cherry tomatoes — or a combination of both. It’s easier to cut rind off the Brie if it is cold; put it in the freezer for 10 minutes to make it easier to cut away the rind. I like to use Trader Joe’s Spinach and Chive linguine.
PROCEDURE
1. In a large bowl, combine tomatoes, Brie, basil, garlic, 3/4 cup oil, 1/2 teaspoon salt and pepper to taste. Set aside at room temperature for about 1 to hour.
2. Bring a large pot of water with remaining 2 teaspoons salt and 1 tablespoon oil to a boil. Add linguine and boil until al dente, according to package directions. Drain well. Add to tomato mixture while still piping hot. Toss immediately, tossing enough to allow most of the Brie to melt and coat the pasta. Serve, passing pepper mill and grated Parmesan for optional topping.
Source: Adapted from “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins (Workman)
Cold Sesame Noodles
Udon noodles can be sesame-spiked, dressed in a quickly cooked sauce of roasted (Asian) sesame oil, rice vinegar, peanut butter, soy, dried red chili flakes and brown sugar. The rich sauce clings to a jumble of Japanese udon noodles, flat wheat-based pasta shaped like linguine. Sliced green onions and blanched sugar snap peas come to the party, along with a garnish of toasted sesame seeds.
Yield: 4 to 6 servings
INGREDIENTS
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon dried red pepper flakes, or to taste
2 tablespoons firmly packed brown sugar or granulated sugar, or to taste
1/2 cup creamy peanut butter
1 tablespoon roasted (Asian) sesame oil
1 teaspoon minced fresh ginger
1/2 cup chicken broth or vegetable broth
1 pound udon (flat Japanese wheat noodles)
Garnish: 4 green onions including dark green stalks, thinly sliced
Salt, if needed
Garnish: Thin cucumber slices
Garnish: 8 to 10 sugar snap peas, blanched briefly in boiling water until tender-crisp, drained
Garnish: 2 tablespoons toasted sesame seeds
PROCEDURE
1. In a saucepan combine soy sauce, vinegar, red pepper flakes, brown sugar, peanut butter, oil, ginger, and broth; simmer mixture, stirring with whisk, until thickened and smooth, about 3 to 4 minutes; cool slightly. Bring a large pot, filled 2/3-full with water, to a boil on high heat. Cook noodles until they are al dente, about 3 to 4 minutes.
2. Drain in a colander; refresh with cold water. Shake colander to remove excess water; transfer noodles to a bowl, and toss with the sauce and green onions. Taste and add salt if needed.
3. Serve noodles at room temperature and garnish them with cucumber slices, sugar snap peas and toasted sesame seeds.
Linguine with White Clam Sauce
Yield: 4 to 6 servings
INGREDIENTS
Salt
1 pound dried linguine or spaghetti
1/4 cup extra-virgin olive oil
4 large garlic cloves, peeled, thinly sliced
3/4 teaspoon dried red pepper flakes
3/4 teaspoon dried oregano
1/2 cup dry white wine
2 (10-ounces each) cans whole baby clams with their juices, see cook’s notes
Freshly ground black pepper
2 1/2 tablespoons unsalted butter
2 teaspoons minced or finely grated lemon zest (colored portion only)
1/2 cup chopped Italian parsley, divided use
Optional garnish: lemon wedges, cherry tomatoes, whole steamed clams, see cook’s notes
Cook’s notes: If you are serving this dish at a party, consider steaming some clams to arrange on top of the pasta. After steaming, discard any clams that don’t open.
PROCEDURE
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of cooking time for al dente. Reserve 1/2 cup pasta cooking water and set aside. Drain pasta.
2. Meanwhile, prepare sauce. Heat the oil in a large, deep skillet over medium heat. Add garlic, red-pepper flakes and oregano and cook until the garlic is tender and starting to turn a pale golden, about 1 minute. Add wine; simmer until reduced by half, 3 to 4 minutes. Stir in clams with their juices; cook until just warmed through, about 2 minutes. Season to taste with black pepper. Taste and add salt if needed, remembering that canned clams can be fairly salty.
3. Add cooked, drained pasta, butter, and lemon zest; toss. Add half of reserved pasta water and half of the parsley; toss. Once the butter melts It should seem saucy. If needed add a little more of the pasta cooking water (this is seldom a necessity) and toss. Sprinkle on remaining parsley and garnish with lemon wedges, if desired.
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
The Link LonkJune 19, 2021 at 01:23AM
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Recipes: Summer is a great time to enjoy pasta — make these 4 dishes - OCRegister
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Pasta
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