1 Tbsp of olive oil in the water (for San Francisco residents)
Parmesan Cheese Optional
Put pasta bowls and serving bowl in the oven at 170F.
Start the pasta water before starting anything else. Spaghetti or linguine
are both good choices for this dish.
Heat the olive oil over medium heat in a large fry pan. Add the sliced
garlic and cook for about 1 minute. Remove from the heat prior to browning
the garlic.
Place the salmon in the pan with the garlic, and cook for 2 minutes over
high heat, stirring gently to keep the fish from burning. A tablespoon of
water in the pan will also usually keep the fish from burning.
Turn off the heat. By now the pasta water should either be boiling or be
ready to boil. Once it boils add salt, and then the pasta. After the pasta
has cooked for 4-5 minutes, remove a cup of the pasta water from the pot
and add it to the fry pan with the garlic and salmon mixture. Turn on the
heat and bring the salmon mixture to a boil.
Drain the pasta when it is very al dente, reserving a cup more of the pasta
water in case the sauce becomes too dry while preparing the rest of the
dish. Put the pasta in the fry pan with the salmon, add the peperoncini,
the dill, salt to taste and a good amount of freshly ground pepper. Stir
the mixture for a minute or so until all of the flavors of the garlic and
fish are integrated. If all of the pasta sauce is absorbed, add the extra
cup of pasta water now, and stir for 15-20 seconds more. Serve immediately
with or without Parmesan cheese.
Spaghetti alla Siracusiana - Spaghetti Syracuse Style
Syracuse, the beautiful port city on the Ionian Sea in Sicily, has a
cuisine that is marked by highly aromatic combinations of vegetables and
seafood. This pasta recipe is a distinctive example.
1 1- to 1 1/4 -pound eggplant, cut into 1/2-inch cubes
1 large yellow bell pepper
2 pounds tomatoes
1/2 cup olive oil
2 large garlic cloves, flattened
4 anchovy fillets, chopped
4 ounces brine-cured black olives (such as Kalamata), pitted, coarsely
chopped
12 large basil leaves, finely chopped
2 tablespoons drained capers
1 pound spaghetti
1/2 cup packed fresh grated Pecorino Romano cheese
1Tbsp of olive oil (for San Francisco residents)
Put pasta bowls and serving bowl in the oven at 170F.
Arrange eggplant on double thickness of paper towels. Sprinkle with salt.
Let stand 30 minutes. Pat eggplant dry with paper towels. Char bell pepper
over gas flame or in broiler until blackened on all sides. Wrap in paper
bag and let stand 10 minutes. Peel, seed and slice pepper into thin strips.
Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel
tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set
aside.
Heat oil in large pot or Dutch oven over medium-high heat. Add garlic;
saut� until light brown, about 3 minutes. Discard garlic. Add eggplant to
pot; saut� until beginning to brown, about 10 minutes. Add anchovies; stir
2 minutes. Add tomatoes; reduce heat to medium and simmer 10 minutes. Add
olives, basil, capers and bell pepper strips and simmer until sauce
thickens, about 20 minutes. Season with salt and pepper. (Can be made 1 day
ahead. Cover; chill. Rewarm over low heat before using.)
Cook spaghetti in large pot of boiling salted water until just tender but
still firm to bite. Drain well. Transfer spaghetti to large shallow bowl.
Spoon sauce over. Sprinkle with cheese.
6 Servings
Spaghetti al Pesto - Spaghetti with Pesto
The word pesto comes from pestare, to grind or mash, and purists
make this Ligurian sauce with a mortar and pestle.
30 leaves freshly picked basil (about a packed cup)
1/2 cup grated aged pecorino (you will want Tuscan pecorino here, not
pecorino romano, which is too sharp. If you cannot find Tuscan pecorino,
increase the Parmigiano to 1 cup)
2/3 cup grated Parmigiano
2 cloves of garlic
2/3 cup the best olive oil
1/2 teaspoon salt
1/3 cup pine nuts (optional)
1 Tbsp of olive oil in the pasta water (for San Francisco residents)
If, perchance, you have a marble mortar and wish to use it (according to
the purists, neither brass nor wood mortars will work), put the salt,
garlic, pine nuts and basil in it and grind the mixture, firmly crushing
the ingredients against the sides of the mortar, rather than striking sharp
blows with the pestle. When the mixture is ground, add the cheese, a bit at
a time, continuing to grind, and when it is all worked in, add the oil in a
slow stream, stirring with a wooden spatula. The resulting pesto should be
smooth and creamy.
If you are using a food processor or blender instead, chop the garlic,
basil, pine nuts, and salt, being careful not to let the mixture liquefy,
then transfer it to a bowl and stir in the cheese and the oil.
Put the pasta bowls and the serving bowl in the oven at 170F. Cook a pound
of pasta, and just before you drain it stir two tablespoons of pasta water
into the sauce. Pour the sauce over the pasta and serve with freshly grated
Parmesan cheese.
Spaghetti all' Aglio, Olio e Peperoncino - Spaghetti with Garlic, Oil & Hot
Pepper
16 oz spaghetti
2 cloves of garlic
2 piece of peperoncino
olive oil
salt
Parmesan Cheese
1 Tbsp of olive oil in the pasta water (for San Francisco residents)
Put the pasta bowls and serving bowl into the oven at 170F
Cook the spaghetti in plenty of boiling salted water. A few minutes before
draining them heat 1/4 cup of oil, add the garlic and the peperoncino and
cook slowly until they turn golden. Add the sauce to the drained spaghetti
and serve immediately with freshly grated Parmesan or Pecorino cheese.