Creamy Sun Dried Pasta
The origin of pasta gives rise to several speculations. Though people of diverse cultures ate some sort of noodle-like food made mostly of grain, the vital ingredient of pasta is durum wheat semolina, with high gluten content. Moreover, the technique of making it allows the resultant dough to be highly malleable, resulting in the many different shapes – ziti, spaghetti, ravioli – that characterize “pasta.”
Legend has it that Marco Polo imported pasta from China. In his travels Marco Polo has described it as a food similar to “lagana” meaning a flat noodle. However it is accepted that pasta as it is known today, was introduced by the Arabs during their conquest of Sicily in the late 7th century thus predating Marco Polo’s travels to China by about six centuries. Concrete information about pasta products in Italy has been found from the thirteenth or fourteenth century.
It can be a good accompaniment with different seafood and vegetables over a meal. Watery crème based sauces giving the feel of drinking ones pasta is one of the most irritating experiences while eating out at Italian restaurants. However this creamy pasta sauce would be a favorite of many pasta lovers as it is finger licking good. It is very tasty owing to thickening of the sauce achieved through reduction of the liquid element in the sauce resulting in concentration of the flavors.
The recipes below include two types of reductions. Owing to the reduction in this recipe, the cream mixes very well with the pasta though the pasta may not be eaten everyday like this but just occasionally when one needs something to soothe the soul; a plate of something substantive on the lap while watching ones favorite musical show on the television. If slightly garnished with some broccoli florets or some other green vegetables and healthy it feels a lot better.
This sauce adds flavor and richness to thick pastas like penne or linguini and is very versatile allowing one to experiment with the ingredients a little. To make it thinner add more pasta water, or put whole milk or half and half to make a lighter sauce
Recipe 1
Serves 6
12 Oz. – Angel hair pasta or other pasta
1/2 Oz – Sun-dried tomatoes
14 Oz – fat-free ricotta cheese
3/4 cup – evaporated skim milk
2 garlic cloves, quartered
1 teaspoon – seasonings (1 small cayenne, ground, and 1 tsp. no-salt seasoning can be used)
3 Oz – grated Parmesan
10 Oz – frozen broccoli pieces, cooked
4 Oz – Canned mushrooms or 2 cup fresh, sliced
Sun-dried tomatoes are cut in small pieces and covered with hot water in a bowl. It is left to stand for around 10 minutes and drained.
Milk, ricotta, garlic, seasonings and Parmesan are mixed in a blender/food processor until a smooth sauce is formed. The sauce is poured into a heavy saucepan and heated over low flame ensuring it does not boil. If fresh mushrooms are used it is sautéed and kept warm. The pasta is cooked and drained. All the ingredients are mixed together (i.e. sauce, sun-dried tomatoes, broccoli, mushrooms and pasta) in a baking casserole and baked for around 30 minutes.
Recipe 2: Creamy Basil and Sun-Dried Tomato Vegan Pasta
8 Oz whole wheat pasta, dry
8 Sun dried tomatoes
300 g silken tofu (firm)
3 garlic cloves
¼ cup fresh basil
½ teaspoon salt
2 cups broccoli cut into small pieces
The pasta is cooked and while cooking it, the tomatoes, tofu, garlic, basil, and salt is blended in a food processor or blender until smooth and set aside. When pasta is almost done, broccoli is added to pasta, water added and cooked for an additional 3 minutes. The pasta/broccoli is drained and returned to the pot and the sauce added and tossed well and served immediately.
- Ramyajit Gupta
Tags: creamy sun dried pasta, pasta, pasta recipe, Recipes
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