Tag Archives: spaghetti

Pasta

Spaghetti al Cartoccio with Arugula, Tomatoes, & Garlic

Cooking ‘al cartoccio’ in Italian usually refers to baking in parchment or foil packets, but grilling al cartoccio is a great technique, as long as you use foil and not parchment. It opens up so many possibilities for outdoor cooking, including pasta on the grill.

Grilling pasta in aluminum foil packets allows you to forgo last-minute boiling and saucing of pasta; this is a great advantage when entertaining, since you can boil and sauce the pasta, and prepare the packets up to 3 hours ahead, then just pop them onto a hot grill (or in the cooler months, into a hot oven) a few minutes before you are ready to serve. It’s also a fabulous way to enjoy outdoor cooking when the craving for pasta strikes.

Since the pasta will cook further once it is on the grill, remember to cook it slightly under al dente so it is not overcooked by the time you pull the packets off the grill. And be sure to allow guests to open their own steaming packets at the table: the aroma exuded upon opening the packets will enthrall even the most jaded guest.

Serves 4

For the sauce:

  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon chili flakes
  • 2 pints grape tomatoes, quartered
  • 1/2 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 bunches arugula, leaves only, washed, dried, and cut into fine, thin strips
  • 1/2 cup (2 ounces) freshly grated Pecorino Romano

For the pasta:

  • 2 tablespoons salt
  • 1 pound spaghetti

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Make the sauce: Place the olive oil, garlic, and chili in a large pan. Set over medium heat and cook until fragrant, about 30 seconds. Add the tomatoes, season with the salt and pepper, and cook 5 minutes, or until the tomatoes start to break down and release their juices. Stir in the arugula until wilted and transfer to a large bowl; stir in the Pecorino and set aside.

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chitarra

Make the pasta: Bring 5 quarts of water to a boil. Add the salt and the spaghetti, and cook until the spaghetti are almost, but not quite, al dente, about 7 minutes (if using fresh spaghetti, cook less long, just until barely tender). Drain, reserving ½ cup of the pasta cooking water.

Toss the spaghetti with the sauce in the bowl and adjust the seasoning if needed. Stir in the 1/2 cup of reserved pasta cooking water; the spaghetti will dry quite a bit as it cooks later.

Cut heavy-duty aluminum foil into four large squares. Place the aluminum foil on the counter, shiny side up. Mound the spaghetti, along with its sauce and any liquid that has collected in the bowl, on one side of each piece of aluminum foil (if you don’t include the liquid in the packets, the spaghetti will come out dry after cooking).

Fold the short sides of the aluminum foil over first, then seal the long side of the aluminum foil tightly as well, rolling the foil over itself a few times so that the cooking juices cannot run out once the packets are placed on the grill. (The recipe can be made up to this point 3 hours ahead; do not refrigerate or the spaghetti will become tough in the refrigerator.)

Heat a grill on high for 10 minutes (or preheat the oven to 400 degrees).

Arrange the packages seam side up on the grill and grill for 5 minutes (or if baking, place the packets on a baking sheet, and bake in the preheated oven for 8 minutes), or until the spaghetti inside feels hot to the touch.

Place each aluminum foil packet on a dinner plate and serve immediately, letting guests open the packets at the table.

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Appetizer

Spaghetti Frittata with Onions, Pancetta, and Parmigiano

Frittata is an amazing food: main course, appetizer, finger food, snack… whatever time of day, it works, it satisfies, and it is easy to make. Best of all, frittata is an ideal way to use up leftover ingredients. You can add chopped roasted vegetables, diced Prosciutto, bits of runny or firm cheeses, even boiled pasta. Below is a frittata with the flavors of carbonara sauce, a delicious combination of Pancetta, Parmigiano, and black pepper. I add sauteed onions for a delicately sweet note. For a vegetarian version, omit the Pancetta and add 1/2 pound of diced button mushrooms to the onions.

Serves 2 as a main course, 4 as a side dish

  • 1 tablespoon plus 1/2 teaspoon salt
  • 1/4 pound spaghetti
  • 4 large eggs
  • 1/4 teaspoon freshly ground black pepper
  • 3 teaspoons extra-virgin olive oil
  • 1 medium yellow onion, minced
  • 1/4 pound Pancetta, defatted and cut into 1/4-inch dice
  • 1/2 cup freshly grated Parmigiano Reggiano

Bring 3 quarts of water to a boil. Add 1 tablespoon of the salt and the spaghetti. Cook, stirring often, until al dente. Drain and place in a bowl.

Meanwhile, in a large bowl, beat the eggs vigorously for 2 minutes with the remaining 1/2 teaspoon of the salt and the pepper; the longer you beat the eggs, the fluffier and lighter your frittata will be.

Add the boiled spaghetti before it cools off and starts to stick together, and stir quickly to prevent the eggs from scrambling, as the spaghetti is hot.

In a 12-inch nonstick skillet over medium heat, place 1 teaspoon of the olive oil, the onion, and the Pancetta. Set over medium heat and cook, stirring once in a while, until soft and golden, about 10 minutes, adding a bit of water if needed to prevent scorching. Add to the eggs and spaghetti in the bowl, stirring quickly to prevent the eggs from scrambling, as the Pancetta and onion are hot. Stir in the Parmigiano.

At this point, I usually taste for seasoning and adjust as needed; if you are concerned about eating raw egg, you can certainly cook a small portion of frittata first before tasting.

Place the same skillet on a medium flame and brush with 1 teaspoon the olive oil. When the skillet is hot, after about 1 minute, pour in the frittata mixture. Cover with a lid and cook for 5 minutes, or until the bottom is golden and the top is set.

Using the lid for easy flipping, invert the frittata onto the lid. Place the empty skillet back on the heat and brush with the remaining teaspoon of olive oil. Slice the frittata back into the skillet, uncooked side down. Cook, uncovered, for 5 more minutes, or until golden and set on the bottom as well.

Serve hot, warm, or at room temperature.

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Fresh Pasta

Maccheroni alla Chitarra with Mussels in Tomato Sauce

The sweetness of mussels partners beautifully with the fresh scent of parsley in a simple tomato and white wine sauce. I love this seafood sauce with long pasta, preferably spaghettini, spaghetti, or, my absolute favorite, the square, long noodles known as spaghetti alla chitarra typical of  Abruzzo and Molise.

Be careful of any mussels (or clams, cockles, and other bivalves) that are open before cooking. If they appear open, tap them on the inside of a bowl to see if they close; if they close, they are alive and can safely be cooked, but if they do not close, discard them. Also be sure to discard any mussels that are still closed after cooking.

Serves 4

For the sauce:

  • 3 pounds mussels, scrubbed, beards removed
  • 2 tablespoons plus ½ teaspoon salt
  • ½ cup dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons minced Italian parsley
  • 1/4 teaspoon chili flakes
  • ½ teaspoon freshly ground black pepper
  • 2 cups chopped San Marzano canned tomatoes

For the pasta and to serve:

  • 2 tablespoons salt
  • 1 pound spaghetti alla chitarra
  • 1 tablespoon minced Italian parsley
  • 2 tablespoons extra-virgin olive oil

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Make the sauce: Rinse the mussels several times to get rid of any surface grit, pull off any beards, then place in a deep bowl and cover with cool water. Add 2 tablespoons of the salt and swirl with your hands to dissolve the salt in the water. Set aside to purge any sediment and grit for 30 minutes at room temperature. Remove the mussels from their soaking water by scooping them out with your hands, thereby avoiding disturbing the sediment at the bottom of the bowl. Rinse the mussels several times in cool water.

Place the mussels in a saucepan large enough to accommodate the pasta later. Add the wine and cover with a tight-fitting lid. Cook over medium-high heat, shaking the pan once in a while, until the mussels yawn open, about 8 minutes. Uncover and cool 10 minutes, or until cool enough to handle.

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Shell the mussels, reserving a few in the shell, and discard any mussels that have not opened. Strain the mussel cooking liquid through a sieve lined with a paper towel (or through a coffee filter) to get rid of any sediment. Set the strained liquid and the mussels aside. Rinse out and dry the saucepan.

straining-liquid

Place the olive oil with the garlic, parsley, and chili in the clean saucepan  and warm gently over medium heat until fragrant, about 1 minute. Add the tomatoes and season with the remaining ½ teaspoon of salt and the pepper. Cook, covered, for 5 minutes, or until the tomatoes take on an orange hue. Stir in the mussels and the strained mussel cooking liquid, and bring to a gentle boil; cook 5 minutes.  Adjust the seasoning and keep warm.

When you are ready to serve, cook the pasta: Bring 5 quarts of water to a boil. Add the salt and the pasta. Cook until al dente, then drain, reserving 2 cups of the pasta cooking water.

Toss the drained pasta and the parsley into the sauce. Sauté 1 minute over high heat to meld the flavors, thinning out the sauce as needed with some of the reserved pasta cooking water. Serve hot, drizzled with the olive oil.

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