Satisfy the hungriest eaters with pasta
After the rush of the holidays, it might be time to give both your wallet and stomach a rest. It's cold outside, so we crave warm, comforting suppers, but that doesn't necessarily mean rich food. After cooking up a storm and racking up credit card bills over the holidays, give yourself a break and whip up something quick, easy and inexpensive. Pasta to the rescue!
Everybody's favourite, pasta is extremely versatile and can be very easy to cook. If you are stuck on what to make for dinner, you can always put a large pot of salted water on the stove to boil and root around the refrigerator for whatever ingredients you might have (bits of vegetables or leftover meats are perfect). Boil some pasta, sauté some garlic or onion in olive oil with whatever you've found, combine them, sprinkle with a little cheese, and you've got a reasonable supper pasta. Of course, some planning also helps.
Everybody's favourite, pasta is extremely versatile and can be very easy to cook. If you are stuck on what to make for dinner, you can always put a large pot of salted water on the stove to boil and root around the refrigerator for whatever ingredients you might have (bits of vegetables or leftover meats are perfect). Boil some pasta, sauté some garlic or onion in olive oil with whatever you've found, combine them, sprinkle with a little cheese, and you've got a reasonable supper pasta. Of course, some planning also helps.
Keep it simple: Garlic and oil
One of the best and most satisfying pastas is the traditional Alio e Olio, garlic and oil. While you boil some long pasta like spaghetti, spaghettini or linguine, cook some finely minced garlic seasoned with salt in generous olive oil over medium-low heat (you don't want the garlic to colour). If you like, add a pinch of hot pepper flakes or a nice grinding of black pepper.
Just before the pasta is cooked, add a handful of chopped parsley and cook until wilted and fragrant, then add the drained pasta. Toss together to coat and sprinkle with some Romano or Parmesan cheese, if desired. If you are an anchovy fan, add a few chopped anchovy fillets with the garlic; they will dissolve in the oil and flavour the whole dish.
Fill 'er up
For something more substantial, try a winter pasta made with hearty ingredients like mushrooms, nuts, rich cheeses and meats such as Spinach and Walnut Pesto Linguine or Rigatoni with Onion and Sausage Ragu.
Whole grain pastas are a healthy choice, but they can be hard to pair with sauces. Whole wheat pasta has a fairly full taste that is best paired with nutty, bitter or stronger flavours.
Click for more ways to warm up with pasta...
Page 1 of 2
One of the best and most satisfying pastas is the traditional Alio e Olio, garlic and oil. While you boil some long pasta like spaghetti, spaghettini or linguine, cook some finely minced garlic seasoned with salt in generous olive oil over medium-low heat (you don't want the garlic to colour). If you like, add a pinch of hot pepper flakes or a nice grinding of black pepper.
Just before the pasta is cooked, add a handful of chopped parsley and cook until wilted and fragrant, then add the drained pasta. Toss together to coat and sprinkle with some Romano or Parmesan cheese, if desired. If you are an anchovy fan, add a few chopped anchovy fillets with the garlic; they will dissolve in the oil and flavour the whole dish.
Fill 'er up
For something more substantial, try a winter pasta made with hearty ingredients like mushrooms, nuts, rich cheeses and meats such as Spinach and Walnut Pesto Linguine or Rigatoni with Onion and Sausage Ragu.
Whole grain pastas are a healthy choice, but they can be hard to pair with sauces. Whole wheat pasta has a fairly full taste that is best paired with nutty, bitter or stronger flavours.
Click for more ways to warm up with pasta...
Page 1 of 2
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