Here’s another Cooking for One recipe and a very simple and colourful one as well!
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!
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.
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,
Colourful Heirloom Tomato and Basil Pasta Salad (Serves 1) Adapted from All Recipes
~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.
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.
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.
Matchachoco and I have been discussing about the concept of cooking for one, recipes that are meant for only one serving. It was initially a forever alone joke (aka the most referenced meme in our conversations), but I think we might be up to something with the concept…
Here’s the first “Cooking for One” post featuring a pasta shape I’m currently crazy with, called festosi (I think it’s also called armoniche?). I really like the texture of this pasta, and what’s special about the curly ridges on the pasta is that it makes it easier for pasta sauces and small food pieces to stick to the pasta.
Although this type of pasta would be perfect for something like a pesto sauce, I wanted to try something new and came up with this light cream sauce that has a lemon flavour undertone. The pasta sauce was a little bit thin, but it’s great for dipping with bread.
I really liked the sauce because it has a little bit of creaminess to it, but it’s not overly rich that you feel sick after eating it. Coincidentally, the amount I made was exactly just enough for one serving, so here am I typing about cooking for one.
Festosi Pasta with Light Lemon Zest Cream Sauce (makes 1 serving)
3/4 to 1 cup festosi pasta or pasta of your choice
1 cup baby spinach
3 white mushrooms, chopped
3 shiitake mushrooms, chopped
1/4 of a medium sized onion, diced
1 clove of garlic, minced
1/4 cup sodium-reduced chicken broth
1 tbsp heavy cream
2 tbsp Parmigiano-Reggiano cheese (the real deal, not the cheap Parmesan cheese)
1/2 tsp lemon zest
2 tsp of olive oil
Salt and freshly ground black pepper for seasoning
Cook pasta according to package directions.
Over medium heat, sauté onion and garlic with olive oil just until onion becomes translucent. Add mushrooms and continue to sauté until mushrooms have softened. Season with salt and pepper.
Add chicken broth, heavy cream, spinach, and lemon zest. Reduce to low medium heat, and let simmer until its volume has slightly reduced. Mix Parmigiano-Reggiano cheese to the sauce; this will slightly thicken the sauce. Season with salt and pepper.