Type of pasta - Kamut® Ringlets (cooking time 9-11 minutes)
Recipe by Nicodemo Gallucci. Serves 4.
Cube the squash and cut bacon into thin strips.
Heat oil in a saucepan and slow fry the rosemary and the shallot until fragrant. Then remove them and add bacon. Cook until fat renders out but not too crispy. Now add the squash and adjust with salt and pepper.
Cover with a lid and let cook over moderate heat for 10-15 minutes, until the squash is soft (ad some water if necessary, to prevent burning).
In the meantime, bring a large pot of water to the boil. Add salt and cook the ringlets 1-2 minutes shy of “al dente”. Reserve un cup of the water used to cook the noodles.
Mash the squash with the back of a fork then add drained pasta.
Toss to coat and add some water to finish cooking the noodles and allow the sauce to soften. Then add cheeses and a dash of cracked pepper.
Simple and easy, like it should be.
Type of pasta - Durum Wheels (cooking time 9-11 minutes)
Recipe by Cookin’ The Market. Serves 4-6 people.
Add salt to a large pot of boiling water. Pour in the pasta and stir well. Stir every now and then until very al dente (roughly 8 minutes).
In the meantime, in a large pan, melt the butter and the oil and slow fry the finely chopped garlic over medium fire. Add 1/2 cup of pasta water, cork kernels and stir well to combine.
Drain the pasta, add to the sauce and toss to coat. Taste and adjust seasoning with salt and pepper. Add lemon juice. more pepper and a sprinkle of parsley.
Your simple dish is ready. Enjoy….
Type of Pasta – AJO & OIO Twins (cooking time 10 minutes).
Recipe by Dario Barbone. Serves 5 people.
Wash mint and parsley really well, drain and pick just the leaves.
Blend mint, parsley, lemon, salt and pepper to taste and the garlic in the food processor by adding a gentle stream of extra virgin olive. You don’t want to make a paste, rather a finely chopped pesto. Cover with cling film (you want to touch the surface of the pesto) and put in the fridge for at least an hour for the flavors to blend.
Then, all is left to do is to roughly julienne the zucchini (either by hand or with a mandoline). while at this you want to boil a large pot of water and salt it when it reaches the boil. “Dunk” the pasta and while it cooks, sautee the zucchini in 4-5 tbs of extra virgin olive oil with a touch of salt.
Cook them but leave the zucchini strips with a crisp texture so they can contrast the pasta in the final dish.
Drain the pasta when “al dente” and toss with the zucchini. Add a 2 or 3 tablespoons of the mint pesto and you’re good to go.
Season with a salty tangy cheese like ricotta salata or pecorino.
A white wine is the perfect companion for this. Something bodied like a Pecorino (yes, it’s a white wine too) or a Chardonnay.
Type of Pasta – Kamut® Mohawks (cooking time 10-12 minutes)
Recipe by Debbie Muller-Mendelson. Serves 5.
Place all ingredients except for the olive oil in a processor. Start processing and slowly add the oil until a soft consistency is achieved. Do not overwork it. A rough texture is perfect a well.
Cook the mohawks al dente in plenty of salted water.
Simply dress the pasta with the pesto and add more cheese on top.
Type of Pasta – Durum Ringlets (cooking time 10-11 minutes)
Adapted from Bon Appetit. Serves 4 people.
Heat oil and 2 tbs of butter in a large skillet over medium heat until butter is foaming.
Add garlic and ¼ tsp. red pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes. Mix in lemon zest and transfer panko to a paper towel–lined plate; season with salt and pepper. Let cool; set aside.
Wipe out skillet.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain. Meanwhile, heat remaining 4 tbs of butter in the same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes. Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute. Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining ¼ tsp. red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired. Add remaining spinach and toss until slightly wilted, about 1 minute.
Serve pasta topped with reserved panko.
Type of Pasta – Masala Nutshells (cooking time 6-8 minutes)
Serves 4-5 people.
Set the oven to 400°F. Clean the cauliflower and break it down into florets. Mince the garlic roughly and season the cauliflower with olive oil, salt and pepper and the garlic in an oven-proof vessel. Cover with aluminum foil and let bake, cover for 30 minutes at 400°F.
In the meantime, bring a pot of water to boil and sautee the sugar snap peas briefly with a touch of olive oil, salt and pepper. No need to blister them, just so they get soft and retain their crunch intensifying their flavor. Set aside. Now it’s time to check on the cauliflower. They should be soft after 30 minutes of steaming in the oven. Remove the foil and let caramelize for an extra 10 minutes. They should retain their shape and some of their texture and gained a wonderful caramelized buttery taste.
Salt the pasta water and cook the nutshells until al dente (addition of spices tends to reduce the cooking time by 4-5 minutes). While it’s cooking, add some hot water to the raisins so they can plump up a bit.
Drain and toss with cauliflower, sugar snap peas, raising and thin slices of the red pepper, which will add a well deserved kick to the dish.
Type of Pasta – Durum Pac-Macs (cooking time 10-11 minutes).
Cut albacore into 4 inch chunks. Add garlic and bay leaves to oil in a pan with tall sides. You want the oil to be able to cover the fish.
Heat oil to 120 degrees over low heat, and then add the fish. The timing depends a lot on the consistency of the temperature, as well as the size of the fish. You want the loin to cook through without drying out. When the fish pulls easily apart, its done, usually about 20-30 minutes. Don’t stress too much though, it’s a forgiving process with all that oil around.
While that’s cooking, prepare your sauce.
Clean all your veggies, shuck corn, pull leaves away from the spinach stalk, dice your mirepoix, mince garlic, and pick your thyme.
To make the sauce, sweat the onion until translucent in oil and butter, add celery and carrots, cook 5 minutes, add garlic and corn, simmer 5more minutes , then add tomatoes, reduce heat, add thyme, and reduce to simmer while you prepare the fish
By now the fish should be done. Pull it apart into small bite-sized chunks, and mix into sauce. Add salt and pepper to season.
Now throw your pasta into the water, and cook until al dente. Drain, add it to the sauce, and stir gently for a couple of minutes so you get a good coating of deliciousness on there. Mix in some crumbled feta. Done! Eat! Add some bread if you like. If you’re feeling fancy, grill the bread and brush it with fresh garlic. While not many people support the starch on starch thing, we all know it tastes great.
Type of Pasta – Spelt Ringlets (cooking time 10-11 minutes)
Adapted from Saveur. Serves 4 people
1 lb Baia Pasta Spelt ringlets
1 lb sea urchin (uni)
2 tsp colatura di alici (or Asian fish sauce)
1/2 tsp piment d’Espelette
4 tbs. chives, finely chopped, plus more for garnish
2 tbs olive oil, plus more for serving
2 tbs fresh lemon juice
Bring a large pot of salted water to a boil over high heat. Add pasta, cook until al dente, about 10 minutes. Drain and rinse under cold water until chilled; set aside.
In a bowl, whisk sea urchin, the colatura di alici, piment d’Espelette, chives, oil, lemon juice, with salt and pepper to taste; add pasta and toss to combine. Divide between 4 bowls, drizzle with more olive oil and garnish with chives.
Type of Pasta – Durum Sardinians (cooking time 10-12 minutes)
Adapted from Accademia Barilla. Serves 4 people
In a large pan containing some oil, brown the julienne-cut onion and the tuna. Stirring constantly, add the capers.
Pour the white wine over it and allow to evaporate. Season with salt and pepper. Meanwhile, cook the sardinians, in abundant water, boiling and salted. If necessary, pour some fish stock onto the tuna, add the fresh tomato and half the fennel.
Drain the pasta and add into the pan containing the sauce and toss. Allow to cook for another minute with a sprig of wild fennel and then sprinkle the grated bottarga over the top.
The bottarga is always added at the end of cooking, well away from the heat to avoid losing its fragrance. If you cant find Italian bottarga, Japanese Karasumi or Katsuobushi are good substitutes.
Type of Pasta – Durum Macs (cooking time 10-11 minutes)
Adapted from F&W. Serves 4 to 6 people
Put the oil and onion in a large skillet and cook over moderately high heat, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the lamb and cook until browned, 5 minutes. Season with salt and pepper and stir. Add the wine and simmer until evaporated, 10 minutes. Add the tomatoes and simmer gently, stirring from time to time, until the fat begins to separate from the sauce, 15 minutes. Meanwhile, fill a large pot with 4 quarts of water and bring to a boil. Add 1 1/2 tablespoons of coarse salt, cover and return to a boil. Add the pasta to the pot and stir rapidly with a wooden spoon. Cover and bring back to a boil. Uncover and cook the pasta, stirring frequently, until it is al dente. Drain the pasta and immediately transfer it to a warmed bowl. Toss with the lamb sauce and the 1/3 cup of grated cheese. Serve at once, passing additional cheese at the table.