This one is more ritual than recipe and, for me, a most perfect alchemy, arming the most novice of cooks with a precise and measured objective. I love fresh pasta, but, I must admit, I equally love a dried pasta that is select heritage grain, preferably organic, skillfully milled and extruded under the immense pressure of antique brass dies, and dried in a time-honored tradition. The same goes for tomatoes. Whether it’s a rumor or a tomato, consider the source — as well as how and where it was grown and whether it was picked at the height of ripeness. Both pasta and tomatoes have a permanent place in my pantry.
Fettuccine Alfredo consists of four ingredients: Parmigiano-Reggiano cheese, butter, fettuccine, and a pinch of salt. No cream. No eggs. Not even any black pepper. But this dish has been mucked up over the years with cream, thickeners, and worse. For our back-to-basics version, we limited our ingredient list to just five ingredients.
My trip to Marrakech was intense and overwhelming. The sights, smells, and sounds were sensory overload. Crimson reds, burnt oranges, and cerulean blues filled our days. We wandered the bustling market, ate from stalls at the Jemaa el-Fnaa, and got lost many, many times; it was an exploration and test of wills like none other. This recipe brings back memories of the flavors we experienced and the time spent in this mysterious place.
Cauliflower is roasted until nicely browned, then tossed with garlic, pine nuts, capers, a jolt of lemon zest and freshly cooked pasta. Finish with shavings of Parmigiano-Reggiano and another layer of lemon and grab a fork
Paella’s lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce. For a weeknight version, we swapped chorizo and shellfish for chickpeas, fennel, and kale.
Depending on how it’s cooked or cut, cabbage can yield all kinds of different flavors, from crisp and peppery in coleslaw to beautifully caramelized, as in this dish.
Get that damn lobster out of my mac and cheese! Truffles do not make it better. If you add truffle oil, which is made from a petroleum-based chemical additive and the crushed dreams of nineties culinary mediocrity, you should be punched in the kidneys.
One of the original street foods of the world, make this amazing Szechuan dish at home - with a spice level of your own choosing.
Ingredients
I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta.