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Jewish World Review
Lotsa pasta: Tips, techniques and (amazing) taste
By Steve Petusevsky
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http://www.JewishWorldReview.com | (MCT)
I wouldn't survive without pasta. It is nutritious, easy to make and satisfies.
The growing demand for whole-grain and whole-wheat pastas has benefited all of us. There also are quinoa, spelt, corn and rice flour noodles, which are great wheat-free options for the gluten intolerant.
Standard semolina pasta, which is the dried pasta we are all used to using, cooks very differently than the other pastas mentioned here.
Semolina pasta has enough gluten to hold the shape through the toughest boiling so it is much more forgiving. Pastas made with other grains have a tendency to fall apart and must be watched carefully as they cook.
There are now several varieties of whole-wheat pasta which, due to a new milling process, are more similar to semolina pasta with the health benefits of whole grain.
There's a continuing controversy over whether to add oil to pasta-cooking water. If you boil enough water to completely cover the pasta and return it to a rapid boil after adding the pasta, simply adding salt is enough. If you stir the pasta initially when the water returns to a boil, it will not stick together.
Most Italians I know do not add oil to their pasta water and laugh at this American practice. If cooking your pasta to be served immediately, you don't have to rinse it when it is cooked al dente.
Chefs typically cook pasta al dente and then immediately rinse it in ice cold water only when the pasta is being held for later use. This step, called "shocking," rinses excess starch from the pasta and stops the cooking process.
Cooked pasta can be stored after shocking by lightly oiling it and placing it in a covered container or plastic bag in the refrigerator. At a later point or the next day, this pasta can be mixed in a hot pan with cooked vegetables, a protein source or favorite sauce.
Consider which shape you want to use considering what you will serve with it. For example, some short shapes like orecchiette or little ears, penne, bow ties or rigatoni, soak up sauce well and are easier to eat than the long varieties.
When cooking for a dinner party or company, a short shape is more appropriate because it is easier to eat with a fork. I normally break long pasta in half before placing it in hot water as it cooks more quickly and the shorter strands are easier to get into your mouth.
Whole-Wheat Fettuccine With Tomatoes, Ricotta and Artichoke Hearts is a favorite dish of mine that incorporates creamy ricotta cheese, which forms a sauce around the pasta. I often enjoy this dish hot from the saute pan or chilled the next day.
WHOLE-WHEAT FETTUCCINE WITH TOMATOES,
RICOTTA AND ARTICHOKE HEARTS
- Salt, to taste
- Water
- 12 ounces whole-wheat fettuccine
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped,
- 3 large garlic cloves, minced
- 1 (16-ounce) can Italian plum tomatoes, chopped with juices
- 2 teaspoons dried oregano, crumbled
- 1 (14-ounce) jar marinated, quartered artichoke hearts, drained
- 1/2 cup shredded basil (1 small bunch)
- 1/2 cup low-fat ricotta cheese
- Fresh-ground black pepper, to taste,
- 1 cup grated parmesan cheese, divided
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
Heat olive oil in a large, heavy nonstick saute pan over medium heat. Add onions and garlic and saute 5 minutes until softened. Add tomatoes with juices and oregano. Bring to a simmer and cook 8 to 10 minutes until sauce thickens slightly, stirring occasionally. Add artichokes and cook 2 minutes.
Add pasta, shredded basil, ricotta cheese and 1/2 cup parmesan to sauce. Toss 2 minutes until sauce coats pasta, cheese melts and mixture is heated through. Season with salt and pepper. Serve with remaining parmesan cheese. Makes 4 servings.
Per serving: 552 calories, 24 percent calories from fat, 15 grams total fat, 6 grams saturated fat, 30 milligrams cholesterol, 82 grams carbohydrates, 16 grams total fiber, 9 grams total sugars, 66 grams net carbs, 32 grams protein, 641 milligrams sodium.
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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.) To comment, please click here.
© 2009, South Florida Sun-Sentinel.
Distributed by McClatchy-Tribune Information Services
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