cacio e pepe
Pasta with Pecorino Cheese
and Black Pepper
1/2 cup pecorino romano cheese, freshly grated
black pepper, freshly grated from the mill
1 lb (450 g) spaghetti
salt
Mix the grated pecorino romano cheese and a very generous quantity of black pepper freshly grated from the mill in a bowl.
Cook the spaghetti in abundantly salted water following manufacturer’s instructions, tasting for readiness from time to time. Before draining, reserve about 1/2 cup of the pasta boiling water.
When the spaghetti is al dente (firm but not too soft or overcooked). drain the pasta into a colander, without shaking it too much, to keep the pasta moist.
Pour the pasta into a bowl, top with the cheese, and toss.
Add 1 or more tablespoon of the reserved cooking water. Toss thoroughly. Serve at once.
Spaghetti Aglio e Olio
(with Garlic and Oil)
Family Secrets #51: Spaghetti Aglio e Olio (with garlic and oil)
Serves four
1 lb. dried long pasta
1/2 cup olive oil
4 medium garlic cloves
Paprika
1 tsp. salt
Freshly ground black pepper
Red pepper flakes
1 or 2 Tblsp. minced fresh herbs such as parsley, fresh oregano or a mixture (optional)
Freshly grated Parmesan (pass separately)
Bring a large pot of salted water to the boil. Cook the pasta al dente and drain, saving about 1/2 cup of the pasta water. While the pasta is cooking, gently warm the olive oil in a large sauté pan, add the garlic either slivered or minced and heat just until the garlic turns golden. If you are using the red pepper flakes, add them here. Remove garlic or not according to your taste. Set oil aside until pasta is drained. Place oil back on medium low flame and toss pasta, in the sauté pan, with salt until well coated. If the pasta seems dry add dribbles of the pasta water. Add herbs and just heat through. Serve immediately with a good grind of black pepper, and pass the grated cheese at table.
Black beans
Black Beans Recipe - Allrecipes.com
2 cups dry black beans, soaked overnight
1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, chopped
2 bay leaves
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup white cooking wine
1/4 cup distilled white vinegar
1/4 cup olive oil
Directions
1. In a medium stockpot over medium-high heat, cover beans with water and cook with onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Boil until beans are tender, about 1 hour. Add water as necessary so that the beans don't dry out or scorch.
2. When beans are cooked, stir in wine, vinegar and oil.(I added the wine during the cooking.)
Spaghetti alla carrettiera
1/2 cup fresh basil leaves, washed and shredded fine.
1 14-oz can Italian plum tomatoes (or crushed), drained and chopped - or use fresh tomatoes peeled and seeded.
4 - 5 cloves garlic, peeled and finely chopped
3 T olive oil
salt and freshly ground black pepper
1 lb spaghetti or spaghettini
6 quarts water
Set the pasta water to boil.
Shred the basil by hand. Do not use a knife as it will bruise the basil.Heat the olive oil in a pan over medium heat.Add the garlic and sauté for 1 or 2 minutes. Do not brown. (for a different taste, do not saute the chopped garlic but add with the tomatoes and basil, next step)Add the tomatoes, and the basil and continue cooking for 10 to 15 minutes stirring occasionally with a wooden spoon making sure the sauce does not dry out. Add a tiny bit of water from the pasta cooking water if needed.Check for seasoning and add salt and pepper to taste.Meanwhile cook the pasta.Drain pasta, and place in a warm bowl or, pour directly into pan in which sauce is cooking, (if it is large enough to hold all).Mix well and serve.Hint: For a bit of zing add a tiny piece of chili pepper or some red pepper flakes