"essentials of classic italian cooking," which i'm holding as we speak, contains at least 9 tomato sauce recipes. marcella wasn't an oracle and she certainly wasn't a snob. if there's a theme to her recipes it's to be thoughtful in what you include and that exclusions are just as important as inclusions.
― call all destroyer, Friday, 29 June 2018 01:36 (five years ago) link
penne with overcooked vegetables isn't hugely appealing a name
i thought this was called "pasta primavera" it has unusually bad connotations when you think about those gross frozen bag meals and/or if you are me and it reminds you of the stalker who offered you pasta primavera
― weird woman in a bar (La Lechera), Friday, 29 June 2018 03:44 (five years ago) link
Yeah, I used to do the scarpetta recipe with fresh tomatoes but canned has much better time/reward. Also, I would just eat a block of cheese melted onto pasta if I could, the reason I add veggies is for health not because I get boners about broccoli or spinach in pasta.
― Yerac, Friday, 29 June 2018 07:34 (five years ago) link
there are a lot of contexts in which you can just use a lot of vegetables interchangeably but mushrooms and tomatoes are no good for these purposes. mushrooms are functionally closer to meat than veg in a lot of dishes. I recall a prissy customer from my greengrocing days whose child went to get some mushrooms and he said "no, we don't want mushrooms, they're fungus", creasing his face in disgust. they are their own glorious kingdom, the first life forms on dry land, and they deserve respect/fear. vegetables are latecomers.
I don't have a lot of occasions for tomato sauce really. pasta & occasionally bruschetta. sometimes with pizza but I never feel good about home-cooked pizza. I use tomatoes in other sauces but they're not Tomato Sauce. the buttery slow-cooked richness is my platonic ideal which all variations are worked out in relation to. sometimes I like garlic, sometimes herbs, and v often wine.
the overcooked veg is amazing the way my brother cooks it but I have yet to get it to come out so well so don't really feel qualified to explain it. if we're talking pasta and veg it seems worthy of discussion & is the simplest way to go
congrats on working google out jim, you're an inspiration
― ogmor, Friday, 29 June 2018 08:42 (five years ago) link
this recipe is great:
https://www.theguardian.com/lifeandstyle/2016/mar/22/linguine-with-courgettes-egg-and-parmesan-recipe-rachel-roddy-a-kitchen-in-rome
and, in fact, Rachel Roddy writes quite a lot about Roman Recipes for pasta and vegetables in her excellent book, Five Quarters. In that courgette recipe it's important to let the pasta cool more before you put it back in the pan to add the eggs (don't put heat under the pan).
or this:
https://www.theguardian.com/lifeandstyle/2018/jun/05/rachel-roddy-recipe-fusilli-pepper-olive-sauce
these are great too:
https://www.theguardian.com/lifeandstyle/2017/aug/29/spaghetti-with-courgette-mint-pecorino-recipe-rachel-roddy-a-kitchen-in-romehttps://www.theguardian.com/lifeandstyle/2017/sep/13/pasta-with-mushrooms-and-herbs-recipe-rachel-roddy-a-kitchen-in-rome
RR's recipes are at most, slightly updated Roman or Sicilian recipes or stricly R or S recipes so saying no veg in my pasta is absurd.
― Britain's Sexiest Cow (jed_), Friday, 29 June 2018 10:49 (five years ago) link
par-steam some broccoli and sauté it with garlic and spinach
― cr.ht (crüt), Friday, 29 June 2018 13:22 (five years ago) link
Xps i think using artichoke water to boil noodles would be a mistake. Gonna be somewhat bitter. Not a flav profile u want imo
This ain't a botany course. For culinary purposes mush are a veg. So are tomatoes. Broccoli is a flower from the same genus as kale cabbage kohlrabi. Eggplant is a berry. Botanically all fruit but pointless to not consider a veg.when cooking. Sry 4 rant
― lâche pas la patate (outdoor_miner), Saturday, 30 June 2018 18:52 (five years ago) link
Anyway I often add a green veg ( broccoli cauli kale) to the boiling pasta for the last minute to blanch then add the lot to sauce in a pan. If it's frugula I put it in colander and it wilts when pasta drains.
― lâche pas la patate (outdoor_miner), Saturday, 30 June 2018 18:59 (five years ago) link
Eating a sun dried tomato salad from my work canteen and just finished reading this article.
My mum makes a classic sun dried tomato pasta dish that just tastes of home, but I didn't ever realise that they had gone in and out of fashion quite so quickly.
― Minister of the Pillow (fionnland), Thursday, 26 July 2018 11:22 (five years ago) link