Tag Archives: pasta

Late Summer Pasta: Homemade Noodles with Pesto + Tomatoes

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I can feel the end of summer. I can sense the change in many aspects of my life. In the types of clothes that I’m starting to reach for. In the foods that I am craving. In the air that blows through our open windows. Summer is ending, but it’s not gone just quite yet, and I plan to cherish my favorite things about it – especially the food – for as long as I can.

This pasta dish is definitely a testament to that. The tomatoes – a symbol of the part of me that is still holding onto summer, and the homemade noodles – showing that the first signs of fall have me slowing down, desiring long days in the kitchen, with cool air coming through  windows and a glass of wine (not beer, like summer) by my side.

This was my first time making homemade noodles because I’ve been intimidated by it for a long time. I don’t have a pasta roller and I just didn’t think that a rolling pin could roll homemade pasta dough thin enough. Recently though, something in me told me just to go for it and I’m awfully glad that I did. Just like my success with homemade gnocchi, these noodles were a pleasant experience. I plan on doing this regularly now, especially through the winter months.

So since I am just a beginner noodle maker, let me show you the resources I used: The Pioneer Woman, The Kitchn and Better Homes and Gardens. Thank you to those wonderful sites for giving me the knowledge and wisdom to smoothly get through my first noodle making experience. My advice, from one beginner to another is this: just to do it. Give it a go. Enjoy the slowness + comfort this season has to offer and make some noodles! I do understand though, that for most people, who are busy on the regular, this is a Saturday or Sunday type of meal. Not a weekday meal, and that’s okay. Save it for a special day. Make homemade noodles, dress them simply and enjoy every bite of your hard work.

We were lucky enough to get a bunch of tomatoes recently from Greg’s vacationing coworker’s CSA share and from Greg’s mom and stepdad. So, for this particular batch of noodles, I simply tossed them with pesto and roasted cherry tomatoes. A meal just right for this time of the year. Consider making it even without the homemade noodles. 

Even if you don’t have the time and/or desire to make homemade noodles at this time, I encourage you to enjoy what is now. Enjoy the last of what summer has to offer and if you’re like me, embrace the “slowing down” feeling that comes with fall. I’m enjoying it thoroughly and this dish represents that perfectly.

Below the photos, I typed out just what I did. I also suggest in the recipe section that if you do decide to make noodles for the first time, to read through what I have as well as look at my photos, but to also study the sites that I linked to above. Be prepared as possible and enjoy the process! Leave any questions in the comment section. Enjoy!

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Late Summer Pasta: Homemade Noodles with Pesto + Tomatoes
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Ingredients
  1. 3 cups unbleached, all-purpose flour, plus more for rolling the dough
  2. 6 eggs
  3. 1-2 pints cherry or grape tomatoes
  4. 1 cup of your favorite pesto
  5. Olive oil
  6. Salt and pepper
  7. Parmesan cheese
Instructions
  1. For the noodles, I followed methods from the Pioneer Woman, The Kitchn and Better Homes and Gardens, all linked above. I will describe what I did, but before making the noodles, I recommend also studying the pages I linked to above.
  2. For the noodles: Into a large mixing bowl, measure three cups of all-purpose flour. Make a well in the center of the flour and crack six eggs into the well. Using a whisk, gently whisk the eggs, incorporating a little flour into the well at a time, and continue whisking until the dough starts coming together. Dump the dough and any remaining flour in the bowl onto a clean, floured surface and begin kneading the dough. Knead for about 10 minutes, or until dough is no longer sticky and the surface is smooth (The Pioneer Woman post shows a good photo of this). Using a large, sharp knife, cut the dough into four equal parts. Gently knead each part for several minutes, just to be sure the dough has been kneaded thoroughly. Let the dough rest on the counter for 30 minutes.
  3. While dough is resting: Place tomatoes on a parchment lined baking sheet. Drizzle with a small amount of olive oil and lightly sprinkle with salt and pepper. Roast in preheated 400-degree oven for about 10 minutes, or until slightly blistered. Turn the oven off, tomatoes can remain in there until noodles are done.
  4. While you roll out your noodles, begin to bring a large pot of salted water to a boil.
  5. After 30 minutes, roll your dough. Using a rolling pin, on a well floured surface, roll out one segment of the dough at a time, as thin as you can get it. Mine was extremely thin but also very pliable. Once rolled out, sprinkle each side of dough with flour. Gently roll the dough, jelly roll style, and using a knife, cut thin strips (as shown in photo above). Once cut, unroll each strip. You have noodles! Repeat the rolling out, rolling up and slicing with each of the remaining three segments of dough.
  6. To cook noodles, place in salted, boiling water and boil for approximately five minutes. Cooking time will vary depending on the thickness of your noodle, so start checking them after two minutes. Mine took a full five.
  7. To make the pesto + tomato pasta: Add pesto to a large saucepan over medium heat, along with a ladle-full of the noodle cooking water. Add the cooked + drained noodles and toss. Add the roasted cherry tomatoes. Add more noodle cooking water, to thin the sauce, as needed. Top with Parmesan cheese, if desired, and enjoy!
Notes
  1. The amount of noodles made with this recipe lasted Greg and I over 2 meals. We each had a large serving for dinner, the next day for lunch, with leftovers yet.
  2. I didn't make enough noodles to freeze this time, but plan to for next time and will follow the directions on the Better Home and Gardens blog, linked above.
The Dreaming Foodie https://www.thedreamingfoodie.com/
*Noodle recipe/techniques from The Pioneer Woman, The Kitchn and Better Homes and Gardens.

Mediterranean Pasta

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I’ll never forget the first time I had this pasta.

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It was the end of the summer of 2011. I had just returned home from working in Florida for the summer. I was at my parents house, and Greg was there, too. My mom had told me that she just made a new pasta recipe and she could not wait for me to try it.

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We sat outside for this meal and I remember sitting there, huge plate of pasta in front of me.

I will never forget that first bite. I’m like that. I forget a lot of things (like important things). But I never forget the first bite of something completely decadent.

I don’t remember exactly how much I ate that night, but I know that it was a lot. That pasta was like the best new thing for me.

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My mom and I have each made this pasta many times since that night in summer of 2011. This version, the one I am sharing with you today, is my favorite way to do it. It is a staple dinner, although admittedly, one that I haven’t made for awhile. It was so nice to have this pasta again. 

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The first time I ate this Mediterranean pasta, it had shrimp in it. It is amazing that way. If you have a desire to put shrimp in it, do it. You’ll be happy. But rest assured, it is just as good without. For a quick yet delicious weeknight dinner, I prefer it without. It comes together more quickly. 

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The roasted tomatoes in this pasta are mind-blowing. Use any tomatoes that you have. We often times use cherry tomatoes, but when I made it for this post, I had a couple of different varieties from Three Springs. The flavor + texture that roasted tomatoes lend to pasta is truly perfect. Add in some feta cheese and you’ll never want another pasta again. Promise.

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I load my Mediterranean pasta with spinach for health and bulk. I love me some pasta loaded with greens. And olives, a Mediterranean staple, are fantastic in this. 

You’ll see in the recipe that I gave ranges for the amount of feta and olives you add. Use more or less depending on your own specific taste. The combination of flavors is what is important, the amounts are up to you. 🙂

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This is a simple, healthy and filling meal. I hope that you get to try this pasta and that your first bite is just as memorable as mine. 🙂

Mediterranean Pasta
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Ingredients
  1. 1 package noodles (I prefer a thick noodle, like fettuccine)
  2. 2 cups tomatoes
  3. Olive oil
  4. 2 garlic cloves, minced
  5. Salt and pepper
  6. 1/2 - 3/4 cup kalamata olives, chopped
  7. About 5 handfuls baby spinach
  8. 1/2 - 1 cup crumbled feta cheese
Instructions
  1. Preheat oven to 400*.
  2. Cut tomatoes into small chunks, all about equal in size.
  3. Place tomatoes on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast in the preheated oven for about 20 minutes, or until soft and slightly caramelized.
  5. While tomatoes are roasting, bring a pot of water to a boil and cook noodles according to package directions.
  6. When tomatoes and noodles are done cooking, add a couple of tablespoons of olive oil to the empty pasta cooking pot.
  7. Add the minced garlic and cook for several minutes.
  8. Add in the spinach, roughly tearing the leaves as you add them to the pot.
  9. Stir the spinach and garlic.
  10. Add the cooked noodles, roasted tomatoes, chopped olives and crumbled feta.
  11. Stir together well.
  12. Enjoy!
Notes
  1. The amounts of olives, spinach and feta are up to you. If you love olives, add more, if not, add less. Same with feta and spinach. Use amounts that make you happy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

One Pot Fajita Pasta

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Do you like fajitas?

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Do you like pasta?

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So…how about fajita pasta?

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Are you on board?

Am I crazy?

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I know. This is different. Maybe crossing a couple of culinary lines. 

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But I was thinking one day. I love the flavor of fajitas. I love the veggies involved. Peppers, onions and tomatoes with a smoky, slightly spicy flavor. I love them. And, I love noodles. Lately, I’ve been obsessed with spaghetti noodles. 

So, I thought, why not bring the amazingness of fajita flavor to some noodles. It’ll make those noodles happy. 

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Here’s what I told a maybe slightly skeptical Greg: a noodle is really just a vehicle for flavor. Yes, it may be that we’re used to that flavor being tomato sauce and cheese or white sauce and veggies, but why can’t we put any flavor on those noodles! 

So, that’s just what I did. And! Even better, I went with this new one pot method.

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I first saw the idea on Pinterest. I love the idea. Then Pami, of A Crust Eaten, made the pasta, and I was inspired. I decided then that I wanted to make it, too. 

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I think her version with tomato, garlic and basil sounds sooo good. I would like to try that soon. You should definitely check it out, too.

But, I just thought this fajita idea would work. I just wanted to taste fajitas on noodles. 

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For anyone reading this who doesn’t know about the one pot pasta method it is this: Place all pasta ingredients (noodles, water, veggies, seasoning) into a pot, bring to a boil, cover and turn down heat, wait 15 minutes, and you have a complete pasta dish! Everything cooks together, making a yummy, creamy sauce from the starch that’s released from the noodles. How much better can that get?

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One pot pasta is big. The flavor possibilities are endless. I’m loving this fajita version. But I want to make more! 

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I will say, this version won’t be for everyone. It is a bit spicy. The spice in my recipe comes from the cumin and the poblano pepper. If you want to try this, but don’t want the spice, leave out some or all of the cumin. If you do leave it out, I would try using one of those fajita spice packets instead, or whatever seasoning you usually use for fajitas. You could also leave out the poblano pepper and use all sweet peppers. 

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So, what do you guys think? I hope that you try this. I’ve eaten it three days in a row and can’t get enough. Share your thoughts! 

 

One Pot Fajita Pasta
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Ingredients
  1. 1 package spaghetti noodles
  2. 1 green bell pepper
  3. 1 poblano pepper
  4. 1-2 red bell peppers
  5. 1 medium onion
  6. 1 15-ounce can fire roasted diced tomatoes
  7. 1/2 - 1 tablespoon cumin
  8. 1 teaspoon black pepper
  9. 1 teaspoon onion powder
  10. 1 teaspoon salt
  11. Pinch of crushed red pepper flakes
  12. 4 1/2 cups water
Instructions
  1. Thinly slice the peppers and onion.
  2. Place all ingredients into a large pot over high heat.
  3. Bring to a boil.
  4. Once boiling, give it a stir, turn down heat and cover.
  5. Simmer, stirring frequently, for about 12-15 minutes, or until noodles are cooked through and water is absorbed.
  6. Taste, and season more accordingly.
  7. Enjoy!
Notes
  1. If you don't want this to be overly spicy, leave out the poblano pepper and use less or no cumin.
  2. If you don't use cumin, maybe try one of the fajita seasoning packets instead!
  3. After the pasta is done, it may need more seasoning according to your taste. Add until you get it where you like it. It's easier to add seasoning than to take it away!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Cacio e Pepe with Roasted Butternut Squash

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I’m not trying to get all fancy on you.

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Trust me. I’m not an expert on cacio e pepe. I didn’t even know what that meant probably a year ago.

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But I’ve been reading about it. It’s a classic recipe from Rome. Cacio e pepe translates to cheese and pepper. And it really is that simple. Pasta with cheese and pepper. Simplicity at its finest. 

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I have never been to Italy, but from what I read and see, authentic Italian food is truly simplicity at its finest. Few, simple ingredients that go very very well together. 

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And that’s what appeals to me about cacio e pepe. Cheese is wonderful and so is pepper. This dish brings out the best of both of those flavors.

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So, I don’t know if I’m doing something wrong by adding something to this simple, classic pasta dish. I added roasted butternut squash. I thought it sounded good. And it is, it works. I will say though, I am sorry if I am offending any authentic Italian cooks by doing this. This is just my take on it :). 

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Let’s talk about the butternut squash. I got this one from the garden of Greg’s mom and stepdad. Can’t get better than that. His stepdad, Greg, told me that he was looking for a recipe for butternut squash on my blog. I do have this butternut squash bread pudding recipe, but he was right when he said that that recipe is a bit more complicated. He wanted something simple, and that made me want something more simple, too. Enter: this pasta. 

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The most difficult part of this dish was cutting the butternut squash. Does anyone out there have a trick to cutting one? If you do, please let me know!

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Once it is cut, all you need to do it roast it. While your squash is roasting, you can prepare the pasta. Roast the squash, cook the noodles, add some cheese, pepper and a few other things, toss with the squash and you’re done. 

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Roasted butternut squash on its own is really good as a side dish or a snack, but in this pasta it is awesome. It turns into a meal.

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The key to this pasta is the reserved cooking water. After your noodles are done cooking, make sure you reserve a bowl full of the water. Adding it back into the pasta creates a super creamy sauce without adding any cream. Other than the cheese, pepper and butternut squash, I also added some white wine and a pinch of nutmeg. You can’t go wrong with adding wine to pasta, I think, and I love how nutmeg tastes with butternut squash.

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So, you guys, I do hope that you get to try this pasta. It is such a delicious dish, and an easy one to make any day of the week! 

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Cacio e Pepe with Roasted Butternut Squash
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Ingredients
  1. 1 large butternut squash, or 3-4 cups diced butternut squash
  2. Olive oil
  3. 1 package spaghetti noodles
  4. 1/2 cup white wine + a little more
  5. 1 garlic clove, minced
  6. 2 tablespoons butter
  7. 1/2 - 3/4 cup Parmesan cheese
  8. 1/2 - 1 tablespoon black pepper
  9. Salt
  10. Nutmeg
Instructions
  1. Preheat oven to 400*.
  2. Start by cutting the butternut squash. Alternatively, you could buy the pre-cut butternut squash. You are looking for a 1/4 inch dice.
  3. Place the butternut squash in a bowl, drizzle it with olive oil and season with a little salt and pepper.
  4. Roast in the preheated oven for about 20 minutes, or until soft and slightly browned.
  5. While the butternut squash is roasting, bring a large pot of water to a boil.
  6. Add the spaghetti noodles, 1/2 cup white wine and minced garlic clove to the water.
  7. Boil according to package instructions.
  8. This is important: make sure to reserve a bowl full of pasta cooking water when you drain the noodles. I placed my strainer on top of a bowl.
  9. When the noodles and squash are done, place 2 tablespoons butter and 1 tablespoon of olive oil in the same pot you cooked the noodles in.
  10. Add about 1/2 tablespoon of black pepper and stir.
  11. Remove the pot from the heat and add the noodles, cheese, 1 cup cooking water, another splash of wine (if desired), a pinch of salt and nutmeg.
  12. Toss everything together.
  13. Taste, and add more pepper, cheese, salt, wine, nutmeg, or cooking water, until you reach a taste and texture you are happy with.
  14. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Tortellini Salad

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This summer has definitely been about cooking food with the least amount of cook time as possible.

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This cold tortellini salad is just another dish I’ve made in this hot weather that is simple, requires very little “cook” time and is delicious!

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I don’t know why but I’ve been dreaming about having a picnic lately. I just want to pack up a summery meal, a soft blanket and perhaps a bottle of wine and sit outside in the grass and have a picnic. I’ve been thinking about it A LOT.

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So, yesterday, Greg and I were going to see the Philadelphia Orchestra at an outdoor, free concert. I know, it was so cool. I was going to train into the city to meet him, since he was already there, and we would have dinner and then head over to the concert.

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Instead of going out to dinner, why don’t I pack us a picnic dinner, I thought. It was the perfect opportunity. I had already made this tortellini salad, and I still had some leftover bean tapenade. I’d throw in two apples and some trail mix and it would be perfect. There are so many places where we could have a nice picnic in the city!

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So I headed in, with the food and a blanket, so excited for our picnic. But, there was one problem. It was raining. And it was windy and the sky was completely gray. I don’t know why, but I was still holding out hope that the sun would be shining just in time for our picnic.

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I got to the city and met up with Greg, and no, the sun did not come out. An outdoor picnic did not happen, so we improvised. A picnic dinner in the science building it was. 🙂

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So, after that story, let me tell you about this dish.

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It is so good. It is a perfect picnic dish. Or a get-together dish. Or a dish for a big summer feast. It’s light and full of flavor from that pesto. I used this kale + mint + cashew pesto, but of course use any pesto you please. The beans add softness and the tomatoes add a crunch. Simple, delicious flavors.

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Whether you are enjoying a relaxing outdoor picnic or inside on a rainy day, I hope that you enjoy this dish! 🙂

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Ingredients
1 bag frozen tortellini
1/2 cup pesto
1 can white beans
1 heaping cup cherry tomatoes

Cook the tortellini according to package directions. Mine were to be boiled for 2-3 minutes. Once the tortellini is done cooking, drain and rinse with cold water.

While the tortellini cools, cut the tomatoes in half. Open and rinse the beans.

In a large bowl, mix together the tortellini, pesto, white beans and tomatoes. Using two large spoons, toss everything together well, until everything is coated in pesto.

Serve chilled and enjoy!

Notes:
-Rinsing the tortellini with cold water after cooking it will remove any starch that will make the tortellini stick together in this dish.