Pasta is a staple food of traditional Italian cuisine. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with eggs/water and formed into various shapes or sheets, then cooked and served usually with an accompanying sauce. Pastas may be divided into two broad categories, dried pasta and fresh pasta.
Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner.
It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, colour and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas.
Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten.
Spaghetti with tomato
Ingredients
(Serves 2)
Spaghetti pasta 500g
Olive oil ¼ cup
Tomato 500g
Onion 2 no
Garlic cloves 6 no
Basil leaves 2 sprig
Salt to taste
Black pepper crushed to taste
Sugar 1 tbsp
Parmesan cheese ¼ cup
Cream 2 tbsp
Method
1. Boil the spaghetti in water with 1 tbsp of oil and salt.
2. Cook till pasta is al dente (just cooked with center of pasta slightly raw to bite).
3. Drain and add 1 tbsp of oil to prevent it from sticking.
4. Heat oil in a pan and add garlic, sauté for 2 minutes.
5. Add chopped onion and continue cooking till onion is translucent, add chopped tomato.
6. Cook over slow flame till all the tomatoes are mashed and a sauce consistency is achieved.
7. Add the boiled pasta and chopped basil and toss gently using a tong taking care not to break the pasta.
8. Adjust the seasoning, finish with cream and parmesan cheese.
9. Serve hot garnished with a basil leaf and grated parmesan cheese on top and garlic bread.
Note: Always use boiling water with salt to boil pasta. After boiling add some oil to avoid pasta sticking to each other. After cooking pasta it should be tender and soft, not chewy.
Green asparagus soup
Asparagus has been referred by ancient Greek and Romans as a prized delicacy. One of the oldest recorded vegetable, it finds its place among super foods. It is thought to have originated along the coastal regions of eastern Mediterranean and Asia. Asparagus is a member of the lily family. It thrives as a wild plant, and with its high tolerance of sandy, salty soil it will grow along riverbanks, shores of lakes, and coastlines. Asparagus also comes in shades of purple and red, which turn green only when cooked. Sizes range from slender, young ‘sprue’ asparagus to thicker-stemmed, jumbo-sized ‘kitchen’ grades. Top accompaniments for asparagus are butter, Parmesan, hollandaise and vinaigrette, eggs. Asparagus is a very low calorie vegetable — 100g fresh spears give only 20 calories. More calories will be burnt to digest than gained.
Ingredients
Serves 4
Green asparagus 400 gm
Butter 2 tbsp
Celery 1/3 cup
Leeks 1/3 cup
Salt to taste
White pepper to taste
Flour ¼ cup
Butter ¼ cup
Cream 4 tbsp
Method
1. Prepare a thickening mixture by heating butter in a pan and adding equal quantity of flour to it.
2. Remove from flame and keep aside.
3. Wash and remove the woody end of asparagus and cut the stalk in ½ inch pieces.
4. Keep the spear separate for garnish and do not cut it.
5. In a pan heat butter and saute chopped leeks and celery.
6. Add the stalks and moisture to cover the mixture and simmer for 20 minutes.
7. Allow to cool and blend to a fine puree.
8. Strain and return to flame, add the prepared thickening roux to the soup while stirring continuously to avoid lumps.
9. Once the creamy consistency is achieved, adjust the seasoning and finish with cream.
10. Serve hot garnished with toasted bread with cheese and asparagus spears.
Spaghetti with tomato.
