It’s a Twofer this week, because there were two great meals back to back and both are pasta (ish) so, it just seemed fitting to include them both. Everyone needs a good summer pasta dish that is easy and quick and delicious. Here you go if you don’t have one. Recipe Two is a variation of the popular Greek dish, Pastitsio, usually made with macaroni and ground beef or lamb. The Macedonians make a version with macaroni and feta cheese. I took it one step further, made it with little pasta, called Pastina, added some butter, cottage cheese, milk and salt and pepper. This is comfort food! Let’s go…
Summer Pasta
Top left to right-while the pasta cooked, I toasted the pinenuts, just an about 4 minutes in a cake pan at about 350 degrees, DO NOT LET BURN! I assembled all ingredients and tossed them with the cooked pasta while it was still warm/hot. I opted to add the cubed Parmesan cheese and pinenuts last to toss in.
Ingredients
-12 ounces dry spaghetti (or your favorite pasta)
(For an increase in protein, use the Barilla in the yellow box with protein)
-3 medium tomatoes diced (about a pound)
-7 ounces Parmesan cheese cut into little cubes
-1 1/2 cup fresh basil leaves chopped
-3 cloves minced garlic
-1/2 cup extra virgin olive oil
-1/2 teaspoon sea salt
-1/2 cup toasted pine nuts
-1/4 teaspoon freshly ground black pepper
Method
1. Cook past as directed on package/box
2. Drain pasta when it cooking time is complete. Do not rinse.
3. Pour cooked pasta into a large bowl and add all other ingredients.
4. Toss all ingredients using tongs, mixing the hot pasta with the other ingredients until contents are evenly distributed.
5. Serve immediately. You could add a little extra drizzle of olive oil and top with a little additional grated Parmesan Cheese.
For dinner, served with Michigan Toast (from my book), fresh Michigan cherries and a nice red wine…For lunch the next day, a smaller portion…My Mom gives this one a 👍.
Recipe 2 Pastina (MY Version of Greek Pastitsio)
Pastini cooked on the stove top, the DeCecco version called, Acini de Pepe no. 78. Barilla, the dark blue box, refers to it as Pastini…Served one night as comfort food when feeling a little tired. The following night, served as a side dish (far right) alongside Spaghetti Squash entree’.
Ingredients
-1 box of Pastina or other very tiny pasta
-16 ounces cottage cheese
-2 Tablespoons unsalted butter
-1/4 -1/2 cup milk (amount may vary depending on desired texture)
Here’s the Barilla version and how it cooks up.
Method
1. Cook Pastini as directed on the box (saving a cup of pasta water)
2. Drain when cook time is complete, do not rinse.
3. Pour cooked pasta into a mixing bowl. Add unsalted butter, tossing pasta to mix and melt butter.
4. Add cottage cheese and stir. Add 1/4 milk, a little more if necessary or reserved pasta water to attain desired texture. Add salt and pepper to taste. Enjoy.
5. Warm in microwave any leftovers, adding additional milk or pasta water if needed.
