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Food & Drink The Pantry Pasta Formula for No-Time-to-Cook Nights

22:20  09 august  2018
22:20  09 august  2018 Source:   food52.com

Upgrade your spaghetti with veal and mushrooms

  Upgrade your spaghetti with veal and mushrooms Spaghetti with Veal and Mushrooms au Gratin1 1/2 lb (675 g) white mushrooms, quartered1 onion, chopped2 cloves garlic, chopped3 tbsp (45 mL) butter1/2 lb (225 g) ground veal1 can (5 1/2 oz/156 mL) tomato paste4 cups (1 litre) chicken broth1/2 cup (23 g) flat-leaf parsley, chopped3/4 lb (340 g) spaghetti6 oz (170 g) Canadian semi-firm washed-rind cheese (like Gouda), cut into four slicesSalt and pepper In a saucepan over high heat, brown the mushrooms, onion and garlic in the butter. Add the meat and cook, breaking it up with a wooden spoon, until just cooked. Add the tomato paste and cook for 1 more minute, stirring constantly.Add the broth and bring to a boil.

When I don’t want to cook , I cook pasta . This doesn’t totally make sense but feels right. In the colder months, I lean on slow tomato sauces, which bubble practically into jam. Nowadays, I raid the pantry for my favorite ingredients and toss them all in a bowl.

When I don’t want to cook , I cook pasta . This doesn’t totally make sense but feels right. In the colder months, I lean on slow tomato sauces, which bubble practically into jam. Nowadays, I raid the pantry for my favorite ingredients and toss them all in a bowl.

When I don’t want to cook, I cook pasta. This doesn’t totally make sense but feels right. In the colder months, I lean on slow tomato sauces, which bubble practically into jam. Nowadays, I raid the pantry for my favorite ingredients and toss them all in a bowl.

That’s how we ended up here.

If I’ve made this recipe once, I’ve made it a hundred times. And to call it a recipe at all feels almost unfair. Between you and me, I’d never measured this before, not once. But it always ended up the same.

a plate of food on a table: New phone background, am I right or am I right?© Provided by Food52 New phone background, am I right or am I right? New phone background, am I right or am I right? Photo by James Ransom

Which makes sense. My love for anchovies and garlic, olives and capers, olive oil and olive oil and olive oil is predictable. My fridge feels sad without parsley. And my solution to anything lackluster is, “Why don’t we add some red pepper flakes?”

This Is the Secret to Better Pasta Salad

  This Is the Secret to Better Pasta Salad Don’t skip this simple step.You’ve probably made pasta salad more times than you can count. I’ll bet you could make it with your eyes closed, without even consulting a recipe. Maybe you have your own signature recipe.

When I don’t want to cook , I cook pasta . This doesn’t totally make sense but feels right. In the colder months, I lean on slow tomato sauces, which bubble practically into jam. Source: FS – All – Food – News The Pantry Pasta Formula for No - Time - to - Cook Nights .

The Only Pasta I Make For My Best Friend: The Pantry Pasta Formula for No - Time - to - Cook Nights When I don’t want to cook , I cook p When I don’t want to cook , I cook pasta . This doesn’t totally make sense but feels right. In the colder months, I lean on slow tomato sauces, which bubble

Think of it like spaghetti aglio e olio made by someone feeling a liiiiiiittle greedy (it me). Instead of stopping at garlic and oil, salty and briny ingredients crash the party. But it’s still the same party—a pasta that is as much about the pasta as it is about the toppings.

Speaking of: the pasta shape. Maybe more than any other shape, spaghetti makes me smile, widely, but I’ve tried this with everything from whole-wheat penne to twisty fusilli. We could talk forever about shape-sauce pairing—and we’d have fun doing it—but the thing is, this recipe doesn’t care. It’s just comfort food. And whatever shape makes you feel the happiest, well, that’s the best shape.

a bowl of food on a table: Ac5790de f2a4 4c73 b1bf e8387e887708 2018 0703 pantry pasta 3x2 james ransom 151 1© Provided by Food52 Ac5790de f2a4 4c73 b1bf e8387e887708 2018 0703 pantry pasta 3x2 james ransom 151 1

Pantry Pasta With Anchovies, Olives & Capers

How to Cook Brown Rice Perfectly Every Single Time

  How to Cook Brown Rice Perfectly Every Single Time How to Cook Brown Rice Perfectly Every Single Time How to Cook Any Grain: The Basic MethodAs I suspected, you can cook any whole grain on the stove in a simple pot. The key is getting the ratio of grains to water right. To cook 1 cup of brown rice, you’ll need 2 1/2 cups of water, according to Toups. Other grains need more or less water, so be sure to check before cooking. This handy chart has the answers.Once you’ve got the grains-to-water ratio figured out, here’s what Toups says you should do:Bring the water to a boil. Again, measure out your water instead of just filling the pot.

When I don’t want to cook , I cook pasta . Specifically, this pasta , with my favorite ingredients. We used spaghetti here—a shoutout to traditional aglio e olio—but use whatever you have around, be it curly Food52 Review: Featured in: The Pantry Pasta Formula for No - Time - to - Cook Nights — The Editors.

Pasta recipes for every pasta lover at FOOD52. Browse options including whole wheat pasta , gnocchi, tuscan pappardelle, spaghetti, elote rigatoni and more classic and imaginative pasta dishes - a pasta recipe for every palate. The Pantry Pasta Formula for No - Time - to - Cook Nights .

By Emma Laperruque

  • 1 1/2 tablespoons kosher salt, plus more to taste
  • 1 bunch parsley leaves, chopped (about 1 3/4 cups)
  • 1/2 cup chopped oil-cured olives
  • 6 tablespoons olive oil
  • 1 (2-ounce) tin anchovies, drained of oil and minced into oblivion
  • 3 tablespoons drained capers, roughly chopped
  • 2 big garlic cloves (or 3 small), peeled and minced
  • 1/2 teaspoon red pepper flakes
  • 12 ounces spaghetti
  • 2/3 cup grated parmesan (or pecorino)

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Do you have a go-to pantry pasta? What's in it? Tell us in the comments!

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This Dreamy Delicata Squash Pasta is October's #EpiRecipeClub Pick .
There's brown butter. There's cheese. There's no reason to leave the house.Every month, we pick one perfect-for-right-now recipe and invite the entire Epicurious community to cook it with us—and share a photo of it on Instagram. Those that do join the #EpiRecipeClub.

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