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Try these recipes fromPasta for All SeasonsFusilli with Garlic, Figs, and Rosemary This recipe was inspired by a traditional dish my family served on Christmas Eve. My mother would make homemade pasta and toss them with a tasty mixture of figs, breadcrumbs and sugar. In recent years, I’ve begun adding rosemary, which I think makes a fragrant addition to the dish.
Heat 1 tablespoon of the oil in a skillet over medium heat. Add the breadcrumbs and stir until lightly browned all over. Sprinkle on the sugar and half the rosemary, stirring to blend. Set aside. Cook the fusilli in a large pot of boiling salted water, stirring occasionally, until it is al dente, about 8 to 10 minutes. While pasta is cooking, heat the remaining oil in a skillet over medium heat. Add the garlic and cook until soft and fragrant, about 2 minutes, being careful not to brown. Add the figs and the remaining rosemary and keep warm over low heat. When pasta is cooked, drain well and place it in a serving bowl. Add the fig mixture, the reserved breadcrumbs, and salt and pepper to taste. Toss well and serve at once.
Serves 4
Eggplant Parmesan Lasagne Two favorites — lasagne and Eggplant Parmesan are combined in one delicious dish. What could be better? You can use a good quality bottled pasta sauce or make your own. Instead of the regular lasagna noodles, you may substitute the ones that do not require precooking.
Place the eggplant slices in a colander, sprinkle with salt, and top with a plate and 2 or 3 canned goods. Allow to stand for 1 hour. Rinse and pat dry. Preheat oven to 350 degrees. Heat the oil in a large skillet, add eggplant slices and cook until lightly browned on both sides, about 5 minutes, cooking in batches if necessary. Remove eggplant to a large plate lined with paper towels and set aside. Meanwhile, cook the lasagna noodles according to package directions. While lasagna is cooking, crumble the tofu and place in a large bowl. Add 1/4 cup of the Parmesan, parsley, and salt and pepper to taste and mix well. Spread a layer of tomato sauce in bottom of a 9- x 13-inch baking dish. Top sauce with a layer of noodles. Top noodles with half of the eggplant slices, then spread half the tofu mixture over the eggplant. Repeat with another layer of noodles, and top with more sauce. Repeat layering process with remaining eggplant and tofu mixture, ending with a layer of noodles and sauce. Sprinkle the shredded soy mozzarella and remaining Parmesan on top. Bake for 40 minutes in a preheated 350 degree oven. Remove from oven and let stand for 10 minutes before cutting.
8 servings
Ziti with Sicilian-Style Tomato Sauce
Look
for ziti rigate, or ridged ziti —
the chunky sauce will adhere better than it will to the smooth
variety. The addition of
eggplant adds hearty texture to the rich sauce and makes it distinctly
Sicilian. (From Pasta
for All Seasons by
Robin Robertson, Harvard Common Press.)
Place the eggplant in a colander and sprinkle with 1 teaspoon of the salt. Put a plate on top and weight it with a heavy can. Let drain for 1 hour, then rinse the eggplant, pat dry, and set aside. Heat the olive oil in a large skillet over medium heat. Add the bell pepper and garlic and cook over until softened, about 5 minutes. Add the eggplant to the skillet and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the tomato paste, the undrained tomatoes, the remaining 1/2 teaspoon salt, the capers, and black pepper to taste and bring to a boil. Reduce the heat to low and simmer for 15 minutes to reduce slightly and blend flavors. Add the basil, and keep warm while you cook the pasta. Cook the ziti in a large pot of boiling salted water, stirring occasionally, until it is al dente, about 8 to 10 minutes. Drain the ziti and place in a shallow serving bowl. Add the sauce, sprinkle with some grated cheese, and toss gently. Serve at once, with additional grated cheese to pass at the table. 4 servings
Evocative
of a summer day, seashell and butterfly pastas combine with broccoli
flowerets and sunflower seeds for a whimsical ray of sunshine any time
of year. If serving as an
entrée, add cooked chick peas or kidney beans to the salad.
Cook the farfalle in a pot of boiling salted water, stirring occasionally, until it is al dente, about 8 to 10 minutes. While the farfalle is cooking, add turmeric to the water to turn pasta a bright yellow color. Cook the pasta shells in a separate pot of boiling salted water until it is al dente, about 8 minutes. Drain both pastas and rinse under cold water. Place both pastas in a large bowl, toss with 1 tablespoon of the olive oil and set aside. In a medium saucepan of boiling salted water, blanch the broccoli until bright green, about 30 seconds. Drain and rinse under cold running water and add to the pasta. In a small bowl, combine the orange juice and zest, the lemon juice, and salt and cayenne to taste. Whisk in the remaining olive oil until blended, then pour dressing over pasta. Add the bell pepper, onion, cherry tomatoes, and chickpeas and toss to combine. Sprinkle on sunflower seeds before serving. Serves 4 Copyright © 2005 by Robin Robertson
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