Everyday Food - Martha Stewart Living Magazine [22]
PER SERVING: 541 calories; 12.1 grams fat; 24.5 grams protein; 83.5 grams carbohydrates; 7.7 grams fiber
Gemelli—which means “twins” in Italian—is made by twisting two strands of pasta together into a spiral. This shape allows the pasta to hold on to sauce. If you can’t find gemelli, substitute other short shapes, such as penne, fusilli, or rigatoni.
SPAGHETTI PUTTANESCA
Full of fiery red-pepper flakes and salty capers, olives, and anchovy fillets, this tomato-based sauce is a lively alternative to a traditional marinara. Tossing the cooked pasta with the sauce in the skillet helps coat the strands.
SERVES 4 TO 6 PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES
Coarse salt and freshly ground pepper
1 pound spaghetti
1 tablespoon olive oil
3 garlic cloves, minced
¼ to ½ teaspoon crushed red-pepper flakes
6 anchovy fillets, rinsed (optional)
1 can (28 ounces) whole peeled tomatoes in juice
2 tablespoons capers, drained and rinsed
½ cup kalamata olives, pitted and chopped
1 Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
2 Meanwhile, heat oil in a large skillet over medium. Add garlic, red-pepper flakes, and anchovies (if using), mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant but not turning brown, about 2 minutes. Break up tomatoes with kitchen shears or your hands, and add them to the pan along with their juice. Stir in capers and olives. Bring to a boil; reduce heat to a simmer. Cook until tomatoes are softened and sauce is thickened, stirring occasionally, 5 to 10 minutes.
3 Add sauce to pot, and toss with pasta to combine; season with salt and pepper. Reheat over medium-low if necessary before serving.
PER SERVING: 365 calories; 6.8 grams fat; 11 grams protein; 64.6 grams carbohydrates; 3.2 grams fiber
FARFALLE WITH ARUGULA AND WHITE BEANS
Quickly wilted arugula, canned beans, and toasted walnuts add heft to this vegetarian main course. Try spinach in place of arugula and pine nuts instead of walnuts.
SERVES 4 PREP TIME: 10 MINUTES TOTAL TIME: 25 MINUTES
Coarse salt and freshly ground pepper
12 ounces farfalle
4 tablespoons (½ stick) unsalted butter, cut into pieces
4 garlic cloves, thinly sliced
1 pound baby arugula
1 can (15½ ounces) cannellini beans, drained and rinsed
⅓ cup walnut pieces, toasted , for garnish
1 Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water; drain pasta.
2 Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add arugula; toss just until wilted.
3 Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.
4 To serve, divide among shallow bowls, and garnish with walnuts.
PER SERVING: 542 calories; 18.9 grams fat; 18.3 grams protein; 77.8 grams carbohydrates; 7.4 grams fiber
PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS
This creamy no-cook sauce is very simple: Whisk together goat cheese, reserved pasta water, and butter, and toss with pasta and roasted asparagus. The corkscrew shape of cavatappi is just right for cradling the sauce.
SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES
2 bunches asparagus (2 pounds), tough ends removed
5 tablespoons unsalted butter, cut into small pieces
Coarse salt and freshly ground pepper
12 ounces cavatappi or other short pasta shape
5 ounces fresh goat cheese, crumbled
2 to 3 tablespoons snipped fresh chives, for garnish
1 Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
2 Meanwhile, bring