Since it is the aspired fall back option, let's start with what most people think of when you say Italian- pasta (Pizza belongs everywhere now. Even the Sukh Sagar around your Mumbai corner owns it!) Pasta it is then. For which you need two essentials:
1. Matter (the actual pasta) and
2. The thing that makes the matter edible (a sauce or seasoning)
Since I can't make pasta at home (even if I could I may not go through the trouble), I figured we'll build an every day, any day pasta sauce: without the white (flour that is).
1. Matter (the actual pasta) and
2. The thing that makes the matter edible (a sauce or seasoning)
Since I can't make pasta at home (even if I could I may not go through the trouble), I figured we'll build an every day, any day pasta sauce: without the white (flour that is).
We all know Pesto (ask me for basil variations later) or Arrabiata (the bottles have already over-simplified this so I know you won’t bother asking). But the humble béchamel or more commonly white sauce (with and without cheese) is the one I’m twisting. Why? Because as kids we loved baked spaghetti in white sauce till we moved on to more interactive local pasta stations.
The basic formula is to combine at least one fleshy vegetable (for goodness sake), one nut (texture) and at least one herb (it helps fool the taste buds).
For example broccoli & cauliflower stems (why throw them out anyway) + almonds + garlic.
Sauté the garlic in pure olive oil, throw in the rest. Cook with absolutely minimum water. Now puree it real fine. Sieve if you like to get a smooth, almost creamy sauce. (These also make great soup bases by the way.)
You can do this with mushroom (chives, leeks, walnuts go well), asparagus (garlic and almonds still works best). The funda is to keep the sauce colours close to beiges, greens and whites. So it looks credible. I wouldn’t do this with beetroots!
You’re almost done.
Boil and drain any penne, tagliatelle or any pasta you prefer. Toss in your veggies (broccoli florets/asparagus/mushroom) or meat (torn ham/pepperoni/chicken). I’m assuming you’ll pre steam/boil/grill/cook these!
Now heat the sauce with (all optional):
- cheese (a big yes with kids)
- Whole milk or cream
- A little balsamic (recommended)
- Wine (implies you’ve had a glass before or during cooking)
- Chopped basil
Now put together your sauce + pasta + veggies/meat.
Garnish with fresh cherry tomatoes/red peppers/basil leaves/pine nuts/grated pepperoni
I know it feels like a DIY project at first but once you’ve tried it, you won’t need a manual. And if you do, ask.
Healthy, happy eating!
Ps. Should we go desi next time?
