27165677
The warm weather months call for refreshingly light sauces for pasta. I always have garlic, shallots and several types of olive oil in the pantry. There is nothing more heavenly than the aroma of sautéed garlic and shallots wafting through the kitchen.
The season brings tomatoes from Pennsylvania and New Jersey farms. We have to wait a few weeks for the meaty beefsteak variety to appear in our markets. Cherry and grape tomatoes are a fine substitution.
Basil is the herb of choice for summer pasta, especially when paired with the popular veggie. It’s a member of the mint family and imparts a heady aroma. Fresh Italian parsley is also tasty in a simple sauce of garlic and olive oil or light seafood.
Keep a wedge of Parmesan in your fridge. Wrap it in plastic, then in aluminum foil and store in the vegetable keeper. "Grate as you go" is my mantra. A microplane is a handy tool. Fresh mozzarella teams up with tomato-based sauces as well.
The credo "less is more" makes sense when preparing pasta sauces. I never liked pasta primavera because it has too many vegetables, such as broccoli, carrots, snow peas, etc.
A spring-summer vegetable such as fresh peas, along with pancetta, is one of my favorite ways to enjoy noodles.
These recipes provide enough sauce for one pound of pasta. You can add 2 or 3 fat cloves of sautéed garlic and 1 small shallot to any recipe.
Pasta with Pancetta and Peas
Ingredients:
1-1/2 pound of fresh peas shelled, or 8 ounces of frozen peas, defrosted
1/2 pound of pancetta, diced
1/2 cup of olive oil
1/2 cup of chicken stock
Freshly ground black pepper, to taste
Grated Parmesan cheese
Directions:
Place the peas in a bowl. Crisp the pancetta, sautéing frequently in a large skillet. Drain well on paper towels. Wipe the pan down with a paper towel.
Add the hot, cooked pasta to the skillet. Season to taste with the pepper. Add the oil, stock, peas and pancetta to the skillet. Heat through.
Pass the Parmesan at the table.
Serves four.
Pasta with Sautéed Cherry Tomatoes and Basil
Ingredients:
2 pints of cherry tomatoes, washed and cut in half
Enough olive oil to coat the bottom of a large skillet
Kosher salt and freshly ground black pepper, to taste
Large handful of fresh basil leaves, snipped with a scissors
Directions:
Heat the oil over medium in a large skillet. Add the tomatoes and sauté them for about five to eight minutes. Season with the salt and pepper. Remove the from the skillet.
Combine the cooked pasta and tomatoes in the skillet and blend well. You may wish to add a few more tablespoons of oil. Heat the pasta through and top with the basil.
Serves four.
Note from Phyllis: If you have some fresh mozzarella on hand, simply dice it up and add it at the end of sauce cooking time. It will melt and add an unusually tasty flavor.
Doctored Up Clam Sauce with Shrimp
Ingredients:
1 stick of butter
2 tablespoons of olive oil
4 fat cloves of garlic, minced
1 small shallot, diced
Kosher salt and freshly ground black pepper, to taste
1 pound of small cooked shrimp
1 15-ounce can of clam sauce
Large handful fresh Italian parsley leaves, snipped with a scissors
Directions:
Melt the butter and oil over medium in a large skillet. Add the garlic and shallot, and sauté for about five to eight minutes, or just until the shallot is translucent. Season to taste with the salt and pepper.
Raise the heat a bit and add the shrimp and clam sauce. Sauté for a few minutes or just until the shrimp and clams are piping hot.
Add the cooked pasta and heat through. Garnish with the parsley leaves.
Serves four.
