This post is inspired by my experience last Friday of going from, “I’m going out for dinner with friends” to “Ok, change of plans: I’m hosting dinner with friends” to “What the heck, I’ll invite more friends” to “Hang on a second, what am I even going to cook for these people??!” over the space of a few hours.
I mean, pasta, obviously, that’s pretty much the full extent of my cooking skills, but it’s amazing how my mind blanks when it comes to the question of what to put on said pasta.
So here, for future reference, are some dishes I know I can cook at short notice that are still nice enough to serve up to other human beings.
- Orecchiette with cime di rapa (turnip greens): This is what I made on Friday. It generally requires a trip to the shops since I don’t usually have fresh orecchiette or turnip greens on hand, but it’s dead easy: Get a big pot of salted water on the burner. In a frying pan on very low heat, do a good amount of olive oil with finely chopped garlic and anchovies and some chili paste, leave it to go all soft and flavoursome. Wash and chop the turnip greens, put in the boiling water, give them a few minutes to soften then add the orecchiette. Once cooked, drain, and then toss together the pasta, greens, and the garlicky-anchovy-y oil. Add salt to taste. (Here’s a recipe with actual quantities and cooking times; in Italian but it has lots of pictures.)
- Pasta with radicchio and olives: I wrote about this before. It’s my winter comfort food. I don’t think it’s “authentically” anything, besides, you know, delicious, but whatever.
- Puttanesca: Not going to look for a recipe to link, since the whole spirit of this is to throw together whatever tasty things are lurking in your fridge/cupboard: tomatoes, olives, capers, anchovies, chili.
- Carbonara: I keep those supermarket tubs of pancetta bits in the freezer along with a bag of pre-grated parmesan/similar cheese for carbonara emergency dinners. PRO TIP FOR LIVING IN ITALY: if you’re in conversation with a group of people from Rome and there’s a lull, try asking them how many whole eggs vs egg yolks you need to make carbonara for four people. Assuming you have an hour free for the ensuing discussions, that is.
- Zucchini “carbonara”: I learned this from a friend in Florence who cooked it for an easy Sunday lunch once. (Ugh, I know, that sounds like something you’d read in a tedious food memoir, but it really happened.) Thin slices of zucchini, cook in olive oil until soft. Meanwhile, cook your pasta. Toss everything together along with eggs and cheese like you would a carbonara, add fresh parsley and black pepper. (Here is a fancier recipe for basically the same thing; in English.)
- Potato pasta: This isn’t as quick as the others, but I’m reasonably likely to have all the ingredients on hand and it involves double carbs, which endears it to me forever. I do something in between this recipe (in English) and this recipe (in Italian) except I’m lazy about washing up so I do it as a one-pot dish: cook the potatoes until they’re just at the point where you can stick a fork through them, then add the pasta and a bit of hot water/stock to the same pot, stir occasionally and/or add more water as needed until the pasta’s cooked. (It will take longer than the cooking time given on the pasta packet.)
What’s your favourite easy recipe?