Tag Archives: red onion

Spaghetti Squash Amatriciana

3 Feb

I love me some pasta but lately I’ve fallen in love with Spaghetti Squash. A quick roast in the oven turns the insides of this amazing gourd into strands pretty close to the real thing. Depending on your diet, spaghetti squash is healthier than pasta. Once you start using it, there are an almost infinite number of ways you can use the ‘noodles’. And except for pesto, every pasta sauce I’ve tried with it sings. 

spaghetti-squash

Spaghetti Squash noodles

I fell in love with Spaghetti Squash making a marvelous Cacio e Pepe version. Cacio e Pepe, made with pecorino cheese and fresh ground black pepper, is a pasta dish I could eat every night of my life. After making the spaghetti squash version dozens of times, I decided to branch out and invented an oven roasted version of another classic pasta sauce, Amatriciana. The name comes from the Italian town Amatrice, recently in the news as the town was hit badly by a number of earthquakes in 2016.

A spicy tomato sauce made with red and black pepper, red onions and guanciale, I first tried Pasta Amatriciana at a wonderful neighborhood Italian restaurant in New York City, Lupa. That dish blew me away so much I ordered a second bowl at the same sitting. More please. In the years since I’ve made various versions at home, usually substituting pancetta for the guanciale. I still love the pasta version, made entirely on the stove top, but lately it’s this oven roasted version, tossed with spaghetti squash, I eat all the time. 

Don’t just trust me. A great friend of mine, Rob, who is Italian, says he loves the spaghetti squash version better than with regular pasta. (Don’t tell his mother he said that.) Trust me or trust Rob, you will love this version of the classic dish. It might not be the most beautiful plate you’ve ever served, but when it tastes this terrific, who cares?

And you can eat it guilt free!

spagsquashamatingredients

Ingredients for Spaghetti Squash Amaticiana

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A Killer “No-Cook” Summer Pasta

30 Jun
Summer Pasta Ingredients

Ingredients for a fresh summer pasta

My favorite season is Fall for a variety of reasons, not least of which is I look best in fall clothes and it’s all about me. Summer is wonderful, however, because summer means fresh vegetables everywhere. If a bounty of fresh veg doesn’t mean happiness to you, you haven’t been served vegetables the right way.

I have a good friend who refused to eat vegetables, no matter how I served them. Only after years of cajoling did I convince her to try some of mine. She is now a vegetable freak, she can’t get enough. One night she finally explained, “My mom used to take broccoli and boil it until it was white. That’s how she cooked all our vegetables. I thought that was how vegetables tasted!”

Makes me want to weep for vegetable haters everywhere.

blossoms

Summer’s Bounty

While we covered a great way to cook vegetables in an earlier post about roasting (Sunday Night Vegetable Roast) another of my favorite ways to eat fresh vegetables is with pasta. In the fall when not in season, roasted vegetables are a wonderful combination with pasta. But when you have vegetables fresh off the vine, there’s no need even to cook them! Trust me on this.

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