Tag Archives: bowtie pasta

What’s your Pasta?

Pasta comes in all colours, shapes, and sizes. It’s also one of Matchachoco’s favourite dishes, and I noticed that we’ve featured a couple of pasta dishes here on the blog. We also love trying out all sorts of unique types!

Featured in here are: coloured bowties, orzo, long fusilli, mushroom fettuccine, and gnocchi pasta.

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Some of these pastas have been featured in previous blog posts such as Colourful Heirloom Tomatoes with Basil Pasta Salad and Balsamic Kale and Cranberry Pasta, while I’m still planning on doing future blog posts on the others. Some other unique pasta shapes we’ve tried before that are not in the photos are Biciclette Tricolori Pesto Pasta with Goat Cheese and Tomatoes and Festosi Pasta with Light Lemon Zest Cream sauce.

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I’m still planning on making my own pasta from scratch one day (once I get a pasta maker!). But in the mean time, I’ll just be collecting unique types of pasta for now 😛

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IMG_0638Coloured Bowties
I got these on sale from Winners, otherwise they are quite pricey! They are mostly naturally coloured, made with beets, tumeric, and black squid, except for the blue pasta which is made with blue curacao. These bowties are great for pasta salads or any pasta dish that has a clear sauce.

IMG_0635Orzo
Is it rice or pasta? Orzo I thought (I’m sorry I’ve been waiting for so long, to use that pun). Basically, orzo is a pasta shaped like rice.

IMG_0633“Gnocchi” pasta
My mom got these for me from Winners. I recently used this pasta for my kale and balsamic pasta dish. This pasta is great with dishes with meat or vegetable pieces as those pieces stick to the hollow areas of the pasta. This pasta is often confused with gnocchi, the doughy type of dumplings, which is also a popular Italian dish.

IMG_0640Mushroom Fettuccine
This pasta was bought from Winners (again). There’s actually a lot of unique  pasta finds at Winners, and even better when they go on sale! What I love about this pasta is that it smells like cream of mushroom soup when I cook them in water. The mushroom taste in this pasta is very subtle, though. To get the ultimate mushroom experience, serve this pasta with mixed mushrooms.

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Long Fusilli
I love the whimsical shape of this pasta! I think this pasta is great with oil-based sauces, such as pesto, and it also makes your plate look fuller because of the curls.

So what’s your favourite pasta? 😛

– Ricelessasian

Cooking for One: Colourful Heirloom Tomato and Basil Pasta Salad

It’s too pretty to eat…

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Here’s another Cooking for One recipe and a very simple and colourful one as well!

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I think I get easily amused with weird pasta shapes and colours (as evidenced by this previous post and this one), so I was really happy when I found these coloured bowtie pasta on sale at Winners. These bowties were naturally coloured with turmeric, beets, and squid ink. The red portion of the pasta becomes a little dull after cooking the pasta, but the black and yellow parts remain vibrant after cooking. I’m inspired to colour my own pasta from scratch, but first I’m going to need to find out where I can get my hands on squid ink and a pasta maker!

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Since these bowties are so colourful, I thought about pairing the pasta with some colourful heirloom tomatoes. I was thinking of what kind of pasta dish to make, and I decided to stick to something simple.

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Although it’s very simple, it turned out pretty well for a dish that does not require a lot of ingredients and effort. It’s convenient to pack for lunch and also portion controlled (lol).

Eat the rainbow,

– Ricelessasian

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Colourful Heirloom Tomato and Basil Pasta Salad (Serves 1)
Adapted from All Recipes

Ingredients*

~1 cup of coloured bowtie pasta
1/4 cup of chopped heirloom tomatoes, including the juice released
2 tsp. extra virgin olive oil
2-3 large basil leaves, chopped
1/4 – 1/2 clove of garlic, finely minced
2-3 tbsp. crumbled feta cheese
Salt and freshly ground black pepper to taste

*Adjust amount of ingredients according to your taste. Experiment by adding ingredients such as onions, balsamic vinegar, Parmesan cheese, and olives. This is just a guide to how much I used for one serving, and I just used what I had at home.

Directions

  1. In a non-reactive bowl, mix together olive oil, heirloom tomatoes, chopped basil leaves, and finely minced garlic. Season with salt and freshly ground black pepper. Let this mixture sit while you are cooking the pasta. TIP: If you don’t like the taste of raw garlic, you can sauté the garlic in olive oil first before mixing all the ingredients.
  2. Cook pasta according to package directions. Once cooked, toss warm pasta with the heirloom tomato mixture. Toss with crumbled feta cheese. Eat it as it is, or refrigerate and eat it as a cold pasta salad.