5 Pastas that Go Beyond Red & White

You must have heard the words ‘red and white’ popularly being associated with Belgian Ales or smokes. However, in the culinary circuits across different cities in India– especially the North – ‘red and white’ has attained a novel symbolism for itself with reference to pasta.

People known for their experimental palate and curiosity of tasting world cuisines almost always spare some space for pasta on their plates. However, a majority of them have never gone beyond the red and white sauces pasta is made in. To add to this, various packaged food products selling pasta have strengthened their association to the red and the white sauce. Also, street side stalls have done their bit in promoting it largely as a snack item as well.

Expatriate chefs, exasperated with the red and white obsession, have now decided to educate their guests on how a pasta dish can be different – in colour as well as flavour.

Chef Antonello Cancedda at JW Marriot, Chandigarh loves to interact with his guests. The reason? He wants to introduce them to novel pasta recipes. Originally from Italy, Chef Cancedda says, “Pasta can be part of soups, consumed as salads, converted into a starter and or even be served as main course in Italy. There are more than 1,000 varieties of pasta and you can experiment with ingredients to give it your distinctive touch.”

 

Here are some simple and unique pasta recipes from Chef Cancedda’s kitchen that promise to add a lot to your pasta experience. Try them at home, perfect them and add them to your list of cuisines to flaunt during that special dinner for special guests.

Pasta in Pesto Sauce

This is Chef Cancedda’s specialty. This green pasta sauce is easy to make and is all about healthy indulgence.

Ingredients:

> Linguine Pasta – 600 grams
> Basil leaves – 300 grams
> Grated Parmesan cheese – 20 grams
> Grated Pecorino cheese – 20 grams
> Pinenuts – 30 grams
> Garlic – 5-6 cloves
> Extra virgin olive oil – 30 milliliter (or according to consistency)

Method of preparation:

For pesto sauce:

> Press garlic cloves and pinenuts using mortar and pestle (you can also grind in a machine).
> Add basil leaves and press again.
> Add a table spoon of extra virgin olive oil while pressing the mixture till it gets sauce like consistency.
> Add grated Parmesan and Pecorino cheese and mix again

For pasta dish:

> Blanch the pasta
> Keep pesto sauce in a bowl and keep warm on a double boiler
> Add the blanched pasta and mix well. (you can also add blanched beans and potatoes to the mix)
> Drizzle with olive oil and garnish with Parmesan cheese

Spaghetti Alla Carbonara

This non- vegetarian pasta is sure to click with all egg and pork lovers. This one may seem similar to white sauce but it is not. In fact, it is creamilicious!

Ingredients:

> Spaghetti pasta – 600 grams
> Egg Yolks – 100 grams
> Grated Parmesan cheese – 75 grams
> Cooking cream – 100 grams
> Salt – according to taste
> Crushed peppercorn – 10 grams
> Pork pancetta cubes – 150 grams

Method of preparation:

> Mix the grated Parmesan cheese, egg yolks and cream in a bowl. Keep aside.
> In a thick pan, slowly cook the pancetta slices till golden and crisp.
> Remove the pan from heat.  Add the blanched spaghetti and the bowl mixture. Mix well.
> Garnish with grated Parmesan and serve.

Classic Minestrone Soup

This one is a perfect appetizer. An ideal soup to start your meal with, especially if you love veggies. And, the variety of vegetables put into the soup gives it a colourful appearance. The soup broth, however, is dominantlyreddish-orange in appearance.

Ingredients:

> Leeks – 100 grams
> Onions – 100 grams
> Zucchini – 200 grams
> Carrots – 200 grams
> Celery – 200 grams
> Potatoes – 300 grams
> Cabbage – 100 grams
> Tomatoes – 50 grams
> Spinach – 50 grams
> Olive oil – 3-4 table spoon
> Red Beans – 80 grams
> salt – according to taste
> Vegetable stock – 3 liters
> Ditalini pasta – 100 grams
> Pesto sauce – 30 grams

Method of preparation:

> Soak red beans overnight and boil
> Prepare chopped leeks and onions and cut vegetables and potatoes into cubes
> In a tall pot, heat olive oil and cook leeks and onions
> Add diced vegetables and potatoes
> Cover with vegetable stock
> Boil for an hour and transfer half of the soup to a mixer. Now, add it back to the soup container.
> Blanch the pasta and add to the soup with pesto sauce
> Garnish with Parmesan cheese and serve with crostini

Paglia E Fieno

For all chicken lovers, this pasta serves perfect. The sauce gives an orange-red hue. However, the green and light brown colour, from the ingredients, comes out as dominant in the presentation.

Ingredients:

> Pasta paglian e fieno – 500 grams
> Extra virgin olive oil – 4-5 tablespoon
> Garlic chopped – 10 grams
> Capers – 20 grams
> Black olives – 20 grams
> Lamb jus sauce – 75 grams
> Tomato sauce – 75 grams
> Boneless chicken (grilled, diced) – 400 grams
> Basil herb – 10 grams

Method of preparation:

> In a pan, heat oil, sauté garlic, add capers, olives, lamb jus, tomato sauce and diced chicken
> Add blanched pasta and fresh basil herbs. Mix well.
> Drizzle with olive oil and garnish with basil sprig

Spaghetti Aglio Olio E Pepperincino

This pasta would serve best for those who like their dish simple but spicy. Thechili flakes and parsley gives colour to this pasta which is cooked and served almost in its original form.

Ingredients:

> Spaghetti pasta – 700 grams
> Garlic flakes – 100 grams
> Extra virgin olive oil – 4-5 tablespoon
> Chopped parsley – 50 grams
> Chili flakes – according to taste
> Salt – according to taste

Method of preparation:

> Heat oil in a pan and sauté garlic, chopped parsley and chili flakes
> Add blanched spaghetti and season with salt
> Drizzle with olive oil and garnish with chopped parsley

Try these healthy as well as lip smacking recipes and you will surely ask for more than just red and white sauce, the next time you go for a pasta treat.