(Family Features) Next time hunger calls in your home, turn to a filling family favorite: pasta. With a nearly endless variety of pasta types, sauce pairings and recipe ideas, the options are aplenty, and cooking is often a breeze.
Consider these pasta cooking tips from Rouxbe, an online culinary school training people of all abilities to become better, more confident cooks.
- Use a large, straight-sided pot with 6 quarts of water for every 1 pound of pasta. Bring to a boil, add 1 teaspoon of salt for each quart of water and stir to dissolve.
- Wait for rapidly boiling water before adding pre-made pasta then cook according to package instructions for al dente, which means the pasta offers a slight resistance. For stuffed or fresh pasta, aim for a gentle boil and cook 1-5 minutes. Reserve 1 cup of pasta water for use in sauces then drain (never rinse) your pasta.
- Add pasta to your sauce; never the other way around. Pair thin pastas like angel hair with lighter sauces, seafoods, basil and light oils. Fettucine, penne and rigatoni complement spicy sausage, heavy creams and chunky ragu. When in doubt, spaghetti offers a versatile option.
Pasta is a natural fit for fresh veggies, and you can put your skills to the test with Pappardelle with Garden Vegetables and enjoy later.
For more information, visit rouxbe.com.
Pappardelle with Garden Vegetables
Total time: 1 hour
Servings: 3-4
Salted water
3 tablespoons olive oil
3 tablespoons shallots or white onion, minced
2 cloves garlic, minced
1/4 teaspoon chili flakes
1 cup white wine
2 cups pappardelle noodles
3/4 cup vegetable stock
3 tablespoons capers (optional)
2 vine-ripened tomatoes, sliced in wedges
1 handful baby kale
1 fresh lemon, juice only
2 tablespoons butter (optional)
sea salt, to taste
freshly ground black pepper, to taste
1 handful fresh basil, torn
Bring large pot of salted water to boil.
In fry pan on medium-high heat, add olive oil and onions; saute 2 minutes. Lower heat slightly and add garlic and chile flakes. Saute on medium heat 2-3 minutes. Add white wine and deglaze pan. Cook 3 minutes. Remove from heat and keep warm until ready to add freshly cooked pasta.
In pot of boiling water, add pappardelle. Cook according to package instructions then drain.
Place fry pan back on medium heat. Add drained pasta; vegetable stock; capers, if desired; tomatoes; baby kale; and lemon juice. Add butter, if desired, and toss well. Cook 2-3 minutes, tossing occasionally, and season with salt and pepper, to taste, and fresh basil.
Toss again, remove from heat and serve.
