Pasta might be the most versatile ingredient in your pantry, especially when it comes to cooking interesting and delicious vegetarian and vegan meals—and in a hurry, to boot. With various sizes and shapes to choose from, just think of all the pastabilities!
Spaghetti aglio e olio makes for a pretty plate when served up with grape tomatoes and lemon wedges.
Photo by Karen Hermann
SPAGHETTI AGLIO E OLIO (GARLIC AND OLIVE OIL) WITH GRAPE TOMATOES
Serves 4–6
1 box dried spaghettini or thin spaghetti
Kosher salt, divided
⅓ cup olive oil
6 garlic cloves, thinly sliced
1 pint grape or cherry tomatoes, halved
½ teaspoon crushed red pepper
Chopped fresh basil or parsley
Fresh ground black pepper, optional
Shaved Pecorino Romano or Parmesan
Lemon wedges, optional
Cook pasta according to package instructions in liberally salted water. In a large skillet or Dutch oven, over medium heat, add oil and garlic and cook just until garlic starts to brown—do not burn. Add tomatoes and crushed red pepper. Cook until tomatoes start to lose their juice, about 5 minutes.
Strain pasta, reserving 1 cup of pasta water, and add pasta to skillet. Toss with basil, salt and pepper until pasta is completely coated, adding some of the pasta water as needed to give pasta a shine and create a creamy texture. Garnish with shaved cheese and lemon wedges.
Penne with spinach and roasted bell peppers
Save some of your pasta water to help the sauce cling to the pasta in this recipe for penne with spinach and roasted bell peppers.
Photo by Gwénaël Le Vot
Serves 4–6
1 16-ounce box penne pasta
Kosher salt, divided
¼ cup olive oil
1 small onion, diced
1 16-ounce jar roasted red peppers, drained and chopped
3 garlic cloves, sliced
¼ teaspoon crushed red pepper
4 cups fresh baby spinach
Fresh ground black pepper
⅔ cup crumbled feta cheese
Cook pasta according to package instructions in liberally salted water. In a large skillet or Dutch oven, over medium heat, add oil, onions and roasted red peppers, and cook until onions are translucent. Add garlic and cook for an additional minute. Add crushed pepper and spinach. Cook until spinach is wilted.
Strain pasta, reserving 1 cup of pasta water, and add pasta to skillet. Toss pasta in the sauce along with salt and pepper until pasta is completely coated, adding some of the pasta water as needed to give pasta a shine and create a creamy texture. Toss with feta cheese just before serving.
Rigatoni alla Norma (with eggplant, tomato and chilies)
If you’re using smaller eggplants, there’s no need to peel them for this Rigatoni alla Norma recipe.
Photo by Iuliia Nedrygailova
Serves 4–6
1 16-ounce box rigatoni pasta
Kosher salt, divided
2 large eggplants, peeled and cut into 1-inch cubes
4 tablespoons olive oil, divided
6 garlic cloves, minced
1 tablespoon tomato paste
1 28-ounce can fire-roasted diced tomatoes, undrained
½ teaspoon crushed red pepper
2 teaspoons dried oregano
¼ cup fresh chopped basil, for garnish
½ cup grated or crumbled ricotta salata
Preheat oven to 375 F. Cook pasta according to package instructions in liberally salted water. On a large, rimmed baking sheet lined with parchment paper, combine eggplant with 3 tablespoons olive oil and spread evenly onto baking sheet. (This may require two baking sheets, depending on their size.) Bake until eggplant is golden brown and tender, 35–40 minutes. Stir and rotate the pan(s) halfway through cooking.
In a large skillet or Dutch oven, over medium heat, heat the remaining 1 tablespoon of oil. Add garlic and cook, stirring often, for about 1 minute. Stir in tomato paste and cook, stirring, for an additional minute. Stir in tomatoes, salt, crushed pepper and oregano. Bring to a boil and reduce heat. Simmer, uncovered, until the mixture is thickened, about 30 minutes.
Strain pasta, reserving 1 cup of pasta water. Stir the baked eggplant into the sauce. Add the pasta and a little of the pasta water and toss until completely coated. Pour into a serving dish and garnish with basil and cheese.
Ziti alla vodka (with vodka sauce and tomato)
Yes, pasta containing vodka is safe for children to eat because the alcohol cooks off during the simmering process. This ziti alla vodka is a meal for the whole family.
Photo by Gina Moore
Serves 4–6
1 16-ounce box ziti pasta
Kosher salt
3 tablespoons unsalted butter
1 large (or 2 small) shallots, finely chopped
3 large garlic cloves, minced
1 4.5-ounce tube tomato paste
½ teaspoon crushed red pepper
2 ounces vodka
½ cup heavy cream
½ cup Parmesan cheese
Small basil leaves or rough-chopped basil, for garnish
Additional Parmesan, for garnish
Extra virgin olive oil, for drizzling (optional)
Cook pasta according to package instructions in liberally salted water. In a large skillet or Dutch oven, over medium heat, melt butter. Add shallots and cook until softened, 4–5 minutes. Add garlic and cook for an additional minute. Add tomato paste and pepper flakes and cook, stirring, until garlic begins to darken, 4–5 minutes. Add vodka and stir to combine, scraping up any browned bits from bottom of pot.
Strain pasta, reserving 1 cup of pasta water. Add ¼ cup of warm pasta water to cream and add the mixture to the sauce, stirring to combine. Add in half of Parmesan and stir until melted. Remove from heat and stir in pasta. Fold in remaining Parmesan and enough pasta water to thin the sauce, if needed.
Divide among serving bowls and serve with basil and additional Parmesan. Drizzle with a small amount of olive oil if desired.
TIPS/TECHNIQUES
When to peel eggplants. Large eggplants will need to be peeled. Smaller Japanese eggplants do not require peeling.
Ricotta salata versus ricotta. Salata is fresh ricotta that has been salted, aged and pressed. Fresh ricotta is creamier and less salty in flavor.
Why reserve some of the pasta water? The starch released from the pasta while cooking acts as a natural thickener, helps sauces cling to the pasta and creates a smoother, more cohesive sauce texture.
Is pasta containing vodka safe for children to eat? Yes. The amount of alcohol is negligible per serving, and as the sauce simmers, most of the alcohol will cook off. Pasta with vodka sauce is considered safe for children to eat.