Going back to school means saying au revoir to my mother’s cooking, a fully stocked pantry, and my kitchen-aid mixer. It also means less time blogging and more time in the library. And it means pasta.
Pasta covers a wide spectrum, varying from Scooby Doo shaped Mac n Cheese to Puttanesca. The summer of my freshman year was the first time Jacob and I had done long distance. When we finally got to see each other after nine weeks, the first thing we ate together was pasta. I enjoyed some homemade mac n cheese when I was high on Vicodin after my wisdom teeth were taken out. It’s comforting. In almost every college kid’s pantry, I guarantee right next to the red solo cups you will find a box of pasta. Its one of the cheapest and most filling things in the supermarket aisle and its one of the best late night treats to discover in your fridge.
I’ve eaten a LOT of pasta while I’ve been at school, and I’ve found myself experimenting around with some different recipes. I’m that girl who will skip a party to spend six hours slow roasting tomatoes for homemade sauce. (A slow roasted tomato is literally one of the most wonderful things, but more on that another day.)
This one is my favorite. It’s a very simple and quick recipe, and yet comforting and filling. Perfect for right after a day of long classes, a late night drunk munchie, or a dinner for two to be eaten in bed. I usually use angel hair pasta or fettuccine, but this time I got something very special!! Ta-da. Harry and David’s Tomato Basil Linguini Pasta.
Oooh fancy!!!
Simplified Carbonara with Harry and David Tomato Basil Linguini
(serves 1, because college often requires eating alone, but you can always double or quadruple the recipe!)
-Harry and David Tomato Basil Linguini (or whichever pasta you prefer. When I eat alone, I usually give myself a big handful of the pasta, about 1/6 of the package)
-1/4 cup of parmesan cheese
-1 tablespoon butter
-2/3 cup of frozen peas
-1 organic egg
-1 tsp of vinegar (optional)
-1/3 cup water (optional)
-2 pinches of salt (plus some for the pasta water)
-a good sprinkling of black pepper
1. Boil the pasta in salted water according to the package directions. I like to eat my pasta al dente. Remember to stir the pasta to keep it from all sticking together.
2. Steam or boil the peas according to their package directions. Add a pinch of salt.
3. Strain the pasta, reserving one tablespoon of pasta water. Put the pasta back in the saucepan and then add the butter, parmesan cheese, and peas. Stir well.
4. Keep a lid over the pasta to keep it hot. Meanwhile, you can poach an egg either in the microwave or on the stovetop. For quick and easy microwave poaching, put the egg in a microwaveable mug along with 1/3 cup of water and a tsp. of vinegar. Put a microwaveable plate on top of the the mug and microwave for 60 seconds. Add 20 more seconds if you want your egg cooked a little more, but I like them runny.
5. Scoop the pasta into a serving bowl. Using a slotted spoon, scoop the egg out and place it on top of the pasta. Add a good sprinkling of black pepper. Break the yolk and mix it all up :)
As for this recipe using the Harry and David fettucini, it is WONDERFUL. The pasta is thick and flavorful, and the mild flavors of the butter and cheese really work well with the whole thing. I recommend.
