Get Cooking_ 150 Simple Recipes to Get You Started in the Kitchen - Mollie Katzen [42]
WARMING PASTA INGREDIENTS
When working with ingredients (such as pesto) that need to be at room temperature, but not cooked, an easy way to warm them just enough is to spread them across the bottom of the large serving bowl in which you’ll be mixing them with the pasta and, while the pasta is cooking, set the bowl over the boiling pasta water for a few seconds. Stir just until the bowl gets a bit warm. Make sure your bowl is not ice-cold and is made of something heatproof, like metal or heavy earthenware.
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GET CREATIVE
Use a high-quality olive oil for more flavor.
Mix in up to 1 cup of fresh ricotta for extra creaminess (let it come to room temperature and give it a stir before adding).
Toss in a handful or two of lightly toasted pine nuts or chopped toasted walnuts.
Stir in about ½ cup halved cherry tomatoes when you add the hot pasta.
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pasta shells with chickpeas and arugula
Makes 3 to 4 servings
There’s a luxury ingredient in this quick pasta, and it’s one that makes a major difference: fresh mozzarella—the soft white kind that comes in a tub of liquid, not the rubbery kind that’s sold shrink-wrapped. You can cut a few pieces into chunks or, even easier, use bocconcini, those bite-sized fresh mozzarella balls, whole or cut in halves or quarters if they’re on the large side. Don’t make the pieces too small, though, because it’s nice to bite into a serious chunk of fresh mozzarella in this texturally fun dish. Young, small (and thus not-so-bitter) arugula is best here. If you have older, larger arugula, remove and discard the stems. Not an arugula fan? Substitute baby spinach leaves, torn or cut into bite-sized pieces.
One 15-ounce can chickpeas (about 1½ cups cooked chickpeas)
¼ cup balsamic vinegar
1 teaspoon minced garlic (about 1 good-sized clove)
¾ teaspoon salt (plus more for the pasta water)
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ cup olive oil
½ pound fresh mozzarella cheese, cut into large dice
Freshly ground black pepper
½ pound small or medium-sized (up to 1-inch) pasta shells
¼ cup grated Parmesan cheese
2 cups (packed) coarsely chopped arugula
1. Set a colander in the sink and pour in the chickpeas; give them a quick rinse and allow them to drain.
2. In a large bowl, combine the vinegar, garlic, salt, thyme, oregano, and olive oil; whisk to blend. Stir in the chickpeas and mozzarella, and grind in a generous amount of black pepper. Cover the bowl with plastic wrap, foil, or just a plate, and let it stand at room temperature for at least 30 minutes or up to an hour. (You can do this step up to 2 days ahead—in which case, refrigerate the mixture and bring it back to room temperature before proceeding.)
3. When you are ready to assemble the dish, put a large pot of cold water to boil over high heat, and add a tablespoon of salt. Place a large colander in the sink. When the water boils, add the pasta, keeping the heat high. Cook for the amount of time recommended on the package, tasting the pasta toward the end of the suggested time to be sure it is not getting overcooked. When it is just tender enough to bite into comfortably but not yet mushy, dump the water-plus-pasta into the colander. Shake to mostly drain (it’s okay to leave some water clinging), and then add the pasta to the chickpea mixture in the bowl.
4. Toss well from the bottom of the bowl, sprinkling in the Parmesan and arugula as you go. Serve hot, warm, or at room temperature, as is or garnished with any of the extras listed at right.
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GET CREATIVE
Use a high-quality olive oil for more flavor.
Garnish with a few sun-dried tomatoes—either dry or marinated in oil—cut into thin strips.
Toss in a handful of chopped toasted walnuts along with the Parmesan and arugula.
Add a few handfuls of halved tiny,