What to cook? What to eat?

It has all become oh so boring recently, but fret not — all is not lost. You would have noticed, that our supermarket shelves are now oh so cosmopolitan; so don’t be afraid to experiment in the same way shoppers abroad are turning their eyes to our Jamaican food products on their supermarket shelves thousands of miles away. Pastas are in abundance, as are bottles of olive oil, sauces, pesto and parmesan cheese. Some consumers like Mrs Delaine, have asked who stopped me some weeks ago at John R Wong, New Kingston, have asked me why Italians have so many pasta shapes. Her conclusion was that it’s a plan to mad us as opposed to encouraging us to experiment. The point was indeed well taken, for unless you’re at Evitas or Toscanini better yet Italy, you might never be given the opportunity to really get to understand this water, wheat flour, with or without eggs, air dried combo which comes moulded into dozens of different shapes.

So here goes our Foodpage guide to Pasta, demystified before your very eyes?

When shopping for pasta do not just grab a box and drop in your trolley. Park your trolley and read the table of contents. look for a pasta made with 100% durum wheat. This will ensure a good cooking performance and that all important al dente texture.

There goes that phrase again al dente. A literal translation is to the tooth. Plain dried pasta gives a firmer ‘bite’ when it cooks, while egg pasta has a slightly softer, silkier texture.

Look out for names such as orrecchiette (little ears) and risi (rice like).

What’s in a shape?

Everything, Mrs Delaine… Pasta comes in all shapes and sizes to absorb the sauce or a certain dish.

Long, thin, or flat pasta is best served with a smooth, runny or finely minced sauce. This allows the sauce to sit on or coat the cooked pasta. The idea is to moisten the pasta with the sauce not to drown it.

Foodies enjoy the pasta as well as the sauce.

Chunky shaped pasta suits thick, robust sauces made with chunks of vegetables, meat or seafood. These shapes catch the sauce and morsels in their folds and twists.

Fresh pasta made with egg cooks very quickly, so make sure that the sauce is ready before you start to cook the pasta.Linguine (little tongues) are thin ribbons of pasta that are excellent with tomato-based sauces, oil-based and simple butter-based sauces.

Spaghetti works well with oil-based or tomato-based sauces. Long dried pasta is dressed with light cream, cheese or egg sauces. Serve this with meat sauce, or other hearty minced meat sauces.

Fettucine (ribbons)

These long, narrow, egg noodles are popular in Jamaican households. These are best suited for butter-based sauces as well as sauces featuring meat, vegetables, cheese and cream. Tagliatelle is the narrow version with tagliolini even narrower.

To cook pasta:

Allow 85g/3oz dried pasta and 100g/4oz fresh pasta per person for a starter and 100g/4oz dried pasta and 150g/5oz fresh pasta per person for a main course

Use a large saucepan: this allows the pasta plenty of room to move. Allow 5 litres/8 pints of lightly salted water for four people

Oil in the cooking water?

Definitely not.

Ensure water is at boiling point before adding the pasta. Fold or twist the pasta into the water and stir in straightaway.

Cooking Time?

Time the cooking from the moment the water returns to the boil. Use package instructions. Test the pasta by tasting it — it should be al dente, and not too soft.

Enjoy this Tomato and feta Pasta.

Ingredients:

300g/10oz pasta, such as penne or fusilli

1tbsp vegetable oil

1 garlic clove chopped

1 small onion, finely chopped

2x400g cans chopped tomatoes

2 tbsp tomato puree

15g fresh parsley chopped

175g/6oz feta cheese, cubed green salad to serve

Method:

1. Cook the pasta in boiling salted water for 10-12 minutes

2. Meanwhile, heat the oil in a large pan. Fry the garlic and onion for three minutes until softened. Stir in the tomatoes and puree. Season, bring to a boil, then simmer for 10 minutes until thickened.

Drain the pasta and add to the tomato sauce. Stir in the parsley and scatter over the feta. Check the seasoning and serve with a green salad.

Any leftovers can be served cold the next day.

Food Pasta Summer

Why is it that cooking becomes particularly boring at this time of the year?

Fact is the intense summer rays definitely put a damper on kitchen activities. What to do?

Twirl your fork around some pasta and take the whole affair al fresco.

By the way, do not forget your favourite bottle of wine.

Contributing editor: Novia McDonald-Whyte

Photos and text: Good Food magazine

Layout: Hevol Benson.