Top O’ the PastaFebruary 22, 2010
At the Mouse House Kitchen, we pretty much stick to a religious regimen of having pasta once a week. The question is always, of course, what to top it with? There are a lot of good jarred tomato sauces – Classico and Newman’s Own are two of my favorite brands. Sometimes I’ll make my own tomato sauce, or my pesto sauce (see recipe here). A simple pairing of olive oil and garlic is a good option, and once in a while the unhealthy yet delicious mixture of butter and cheese comforts the taste buds. But the other night none of these options sounded good, so I semi-haphazardly threw together a few ingredients that actually ended up working out quite well. I don’t use a lot of wine in cooking, but the rule of thumb is to always use a wine you’d want to drink with the meal, and that maxim holds true with this dish. Enjoy!
Eric’s Off-the-Top Pasta Topping
1 lb. pasta
1/3 cup pine nuts
¼ cup olive oil
2 garlic cloves, minced
2 scallions, diced
1 tbsp. dry white wine
¼ tsp. salt
¼ tsp. ground black pepper
Boil water and cook pasta according to directions. While water boils and pasta is cooking, heat a skillet over medium heat. Add pine nuts and toast, stirring often until all nuts are browned, about 3-5 minutes. Set pine nuts aside, return pan to med-low heat and add the oil. Add garlic and scallions; stir until garlic is browned, about 2 minutes. Add wine and stir, reduce heat to low and simmer for 2 minutes. Add toasted pine nuts, salt and pepper, stir. When pasta is cooked, drain and return pasta to its pot. Pour sauce on to pasta, stirring to coat (add more oil if needed). Serve into bowls and top with cheese. Eat!