Kitchen at the End of the Universe: Celebrating Pasta!

Noble Savage (he said):

October the 25th is World Pasta Day, and you might think exactly what I’m thinking: how the fuck is pasta celebrated only once a year?! Pasta gives us so much. In fact, you can literally worship pasta (check it out, as I have, here). And, a major bonus: it pisses off “celebrity” quack Tim Noakes to no end. Bonus!

Pasta, World Pasta Day, Kitchen at The Universe, BoozyFoodie, food blogger, Gauteng

Let’s start with a few basic tips on cooking your pasta:

  • Add a couple of drops of olive oil to your water when boiling pasta. This will prevent them from sticking.
  • The water need to be properly boiling. Some say a rolling boil. I say heat-bubbling as fuck.
  • Don’t be afraid of salt. Add what you think is enough to the water, and then add some more.
  • The cooking times on the packaging is a good guideline, but ultimately you would know how you want your pasta.
  • For the love of the FSM, buy decent pasta!

Now for the game changer. My BFF Gordon Ramsay has the best pasta trick in all the land. Once you drained it, add a bit of olive oil, salt, and pepper. Then mix it. I honestly couldn’t believe the difference this makes to the taste – check it out on Buzzfeed.

 

Parmesan Pasta

Pasta, World Pasta Day, Kitchen at The Universe, BoozyFoodie, food blogger, Gauteng

Great, so now our pasta is sorted. I’ll start with the easiest dish imaginable. All you need is about two knobs (hee-hee) of butter, and about a ¾ cup of Parmesan. Once you pasta has been drained and seasoned, add the butter and mix it around a bit. Then add the Parmesan, and stir. That’s it. Quick and easy lunch, and it’ll still make you feel fancy, on account of the Parmesan.

Pasta, World Pasta Day, Kitchen at The Universe, BoozyFoodie, food blogger, Gauteng

Tomato and Bacon Linguine

The next one is just as easy, but requires you to stand around a pan for a bit.Pasta, World Pasta Day, Kitchen at The Universe, BoozyFoodie, food blogger, Gauteng

You’ll need:

  • 250g – 350g of linguine
  • 1 large onion
  • About 300g cherry tomatoes (very ripe, if possible)
  • 4 garlic cloves
  • Something meaty (I normally use a pack of bacon, but decided to go with chorizo)

Fry the onions until soft and translucent. Then add the garlic and fry for a few minutes. If you’re using bacon, chuck it in now until cooked (the chorizo can go in later, as it’s smoked). Halve your tomatoes, and add them in. Now cook it for about 10 minutes while your linguine languishes in the heat-bubbling as fuck water. The tomatoes should let go of their juices by now, and you can give them a bit of a squeeze if you prefer more sauce. If you’re using the chorizo, you can add it and warm it through. Stir through your pasta, and serve.

Pasta, World Pasta Day, Kitchen at The Universe, BoozyFoodie, food blogger, Gauteng

Jenny Morris’ Anchovy and Sage Masterpiece

Holy shit! I saw this recipe in Cooking with Jenny Morris, and knew I had to try it out. And we weren’t disappointed.

Pasta, World Pasta Day, Kitchen at The Universe, BoozyFoodie, food blogger, Gauteng

You’ll need:

  • 250g – 350g linguine
  • 150g butter
  • Fresh sage leaves
  • Anchovy fillets, to taste
  • 1 Tbsp capers
  • 4 garlic cloves

Pasta, World Pasta Day, Kitchen at The Universe, BoozyFoodie, food blogger, Gauteng

Start with melting the butter until it goes all foamy. Add the sage leaves and fry them until crispy (this doesn’t take too long, so keep your eye on the prize). Once done, set them aside. Chuck the anchovies into the butter and mash them. Next, add the capers and garlic. Slowly fry for about a minute, stirring every now-and-then. Finally, add your cooked pasta and stir through. Garnish with the crispy sage, and you have a decadent masterpiece in under 15 minutes.

Pasta, World Pasta Day, Kitchen at The Universe, BoozyFoodie, food blogger, Gauteng

Pasta. Is does so much for you, the least you can do is celebrate it as often as possible. RAMEN!  

 

Leave a Reply

Your email address will not be published. Required fields are marked *