Pasta History & Tips - Quick Pasta

It is believed that the Chinese were eating noodles as early as 5000 B.C.  The exact origin of pasta is unknown, although Italians have been given much credit in developing the recipes we most enjoy today.  American history is much clearer regarding the introduction to pasta.  On a trip to Naples, Italy in the late 1700s, Thomas Jefferson was introduced to pasta and was the first to bring it back to the states.

Cooking directions for boxed or dry pasta is the same for all varieties of pasta (vermicelli, spaghetti, fettuccine, etc.).  What varies is the cooking time.  Pasta should always be cooked “al-dente” which means “to the tooth” or firm.  Don’t overcook your pasta.  To cook 1 pound of dry pasta, bring 5 quarts of water with 2 Tbl. salt to a rolling boil.  Just before adding the pasta, add 2 Tbl. olive oil to the water.  Add pasta, stir immediately to separate each strand of pasta, return water to a boil.  Reduce heat to a light boil and cook according to package directions.  Thin pasta such as Angle Hair and Thin Spaghetti will require from 3-7 minutes.  Regular spaghetti from 6-8 minutes.  Thicker, heavier pastas like fettuccine about 9-11 minutes of cooking.    Don’t “throw your pasta against the wall” to check for doneness.  Only overcooked pasta will stick to the wall.  Check done by sampling. 

As soon as your pasta has reached the desired doneness, drain it thoroughly in a colander.  If you plan to use right away, rinse your pasta in hot water.  If you are using it in a cold salad or if you are planning to use it later, rinse it under cold water to stop the cooking process.  Drain well and refrigerate in sealable plastic bags.

Tip:  Americans eat an average of 177 pounds of meat each year.  Why not devote one day per week to eating grains, fresh fruit and vegetables.

Quick Pasta

3 tsp. olive oil

1 Tbl. minced garlic

1/2 onion, chopped

1 carrot, peeled & grated

8 oz. tomato sauce

fresh basil, oregano & rosemary, chopped

5 cups pre-cooked pasta, rinsed in very hot water, well drained

salt & pepper to taste

In a saucepan saute garlic, carrots and onions in olive oil over medium heat for 2 minutes.  Add tomato sauce, herbs and cook for 2 more minutes.  Add pre-cooked pasta and mix.  Cook for 1 minute or until thoroughly heated.  Serves 4.

Changes - Add celery, zucchini, artichoke hearts, mushrooms, capers and/or olives.  Or add grilled chopped chicken breast.  Or how about some garlic and shrimp?!