Team photo: Boston Americans 1901 – proto-Sox
Wednesday, September 6, 2017 8:20 pm
Wednesday is Food Section Day. I pick up both the Boston Globe and the New York Times.
Manage a fairly “on time” home arrival and even the signs put up by the Gas Company that the places where I usually park will be a Tow Zone starting tomorrow at 7 AM doesn’t prove to be much of a hindrance – I get a place even closer to my house than usual.
Not sure what to have for supper. Had a big salad for lunch, so maybe some toast, or there’s more of the bread and cheese not Baked French Toast. (The real problem with eating food that has no name is the effort to have to describe it every time.)
In the Globe (I start with the food sections, headlines can wait – what is this about Red Sox stealing signs???? Applegate? No, Boys of Summer – steal BASES, not signs …)
There’s a “Sicilian pasta with Ricotta” and I remember that I bought some ricotta at the Farmer’s Market – last week, the week before?? Better check the expiration date.
All good – AND there’s the box of tri-colored rigatoni that I got on sale…
Put the water on, salt it like the sea.
Re-read the recipe to make sure there is no hidden ingredient or technique that will trip me up …so far so good.
SICILAN PASTA WITH RICOTTA
16 oz. short pasta shape (cavatappi, radiatore, mezzi rigatoni) I had tricolor penne. Prince. It had been on sale. It was also 12 oz. so I adjusted accordingly.
16 oz. whole milk ricotta – 2 cups. I scooped out half and then half of what was left.
¾ cup pasta water – I used 4 oz.
1 cup freshly grated pecorino Romano for serving
Olive oil, salt and pepper for serving.
- Bring salt water to a boil. Add pasta, in this case 6 minutes (more or less. I stand over it, spoon in hand, scooping up single pieces, “Are you DONE? Are you Tender? Are you Ready YET??” I look and taste to al dente.
- I have a measuring cup that fits under my colander, so when I drain I can have all the pasta water I want. If the water from a can of chick pease is acqua faba, shouldn’t past water be acqua pasta? Or acqua basta, as enough already!
- Pour ½ cup of the pasta water back into the pan, toss in the ricotta, and stir it all around. Add the hot penne and stir some more.
- Decide it needs more contrast, more bite, more zing than more cheese, so fish out a jar of Kalamata olives – just the thing.
- On the plate – a soup plate, because – I put the pasta, top it with some olives and a nice twist of black pepper.
Claudia Catalano Boston Globe Wednesday September 6, 2017, p. G4
I eat at kitchen table.
The downstairs people get a Peapod delivery while I sit down.
Leftovers will be for lunch OR a supper frittata later this week.
Time to put on the kettle for a cup of tea. And to read the rest of the papers.