Posts Tagged ‘spaghetti’

Spaghetti with ramp pesto, walnuts, and parmigiano

29 May 2012

Coming home from a few lovely days in the country /
The heavy air washes away the weekend breeze /
There’s not much in the kitchen /
Some ramp pesto squirreled away in the freezer /
A few walnuts cracked /
Spaghetti and parmigiano always in the house /
Rosé /
Home. It doesn’t take much.


I was lucky enough to have ramp pesto left in the freezer, but this works perfectly well with traditional basil or any other pesto. I always buy fresh pesto (in the refrigerated section) rather than the jarred long-conservation kind, and store it in the freezer so there is always pesto in the house.

Spaghetti, 100g per person

Ramp pesto, one generous tablespoon per person


Wedge of parmigiano (not grated)


Bring a large pot of well salted water to boil. Coarse sea salt works well for this; the water should be as salty as sea water.

In a small saucepan, gently heat the ramp pesto until it is warm but not hot.

Crack the walnuts.

Using a vegetable peeler, cut the parmigiano into thin shavings .

Once the water boils, carefully slide in the spaghetti. Cook in a heavy boil. Start checking the pasta regularly after about 8 minutes (by carefully taking one out and eating it). Drain quickly in a colander as soon as the pasta is just al dente (or to desired consistency) and return immediately to the pot used for boiling the pasta (one could use another pot but it’s much simpler this way). **It is important not to overdrain the pasta. If it is too dry it will become sticky.** Quickly drizzle generously with good olive oil so the pasta doesn’t stick.

Stir in the pesto and combine well. Plate the pasta, add the walnuts and parmigiano on each plate individually. Eat.


Related posts

At the market | Ramps (ramp pesto)

Spaghetti with cherry tomatoes, mozarella, and basil

Spaghetti with cherry tomatoes, mozzarella, and basil

22 September 2010

This dish is inspired by the spaghetti alla chitarra from Malatesta Trattoria in the West Village. Its terrace was our summer haunt some years ago when we lived just around the corner. It’s a good quick dinner, especially if all you happen to have in your kitchen are cherry tomatoes, and mozzarella in the fridge.


For 4

1 pint* cherry tomatoes

4 garlic cloves

2 mozzarella di bufala

400g spaghetti

Basil leaves

Best olive oil for seasoning


Place a large pot of salted water over high heat and bring to a boil. Be generous with the salt (coarse sea salt works well for this) – pasta water should be as salty as sea water.

Cut the cherry tomatoes in half. Very thinly slice the garlic cloves and throw into a hot skillet with olive oil for about 30 seconds, taking very good care that it does not become brown. Add the cherry tomatoes and fry them in the oil for a few minutes, until they start to become soft. **The skillet should be large enough so the tomato halves don’t overlap too much.** Meanwhile throw the pasta into the boiling water.

Check the pasta regularly after about 8 minutes and drain as soon as it is just al dente (or to desired consistency).

At the last minute, break up the mozzarella, add it to the tomatoes, and cook over medium heat until everything melts into a bubbling sauce. Immediately bowl the pasta, add the sauce, a few coarsely chopped basil leaves, and a thin drizzle of very good olive oil (no need to add olive oil unless it is exceptionally good and adds a kick to the dish). Serve very quickly or the melted mozzarella will begin to harden.

*Cherry tomatoes and berries are sold by the pint in the US. A dry pint is the equivalent of a generous bowl.


Related posts

Braised chicken legs with cherry tomatoes

Avocado, cucumber, and cherry tomato with red pepper and parsley


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