{"id":10500,"date":"2013-07-17T04:00:54","date_gmt":"2013-07-17T08:00:54","guid":{"rendered":"http:\/\/ourgrandmotherskitchens.com\/\/wp\/?p=10500"},"modified":"2013-09-02T17:22:24","modified_gmt":"2013-09-02T21:22:24","slug":"grads-pantry-pasta","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=10500","title":{"rendered":"Grad’s Pantry Pasta"},"content":{"rendered":"

\"pasta<\/a><\/p>\n

My friend Grad<\/a> in Savannah sent me this recipe months ago, but somehow or other it took me a while to make it. She says she always has the ingredients in her pantry. Unfortunately, they weren\u2019t all in mine. The pasta was particularly hard to find. I tried numerous local grocery stores and finally gave up and ordered bucatini from Amazon.com<\/a>.<\/span><\/p>\n

Bucatini\u00a0are long, thick strands of pasta that\u00a0are slightly hollow inside\u2014sort of like lengths of thick pipe.\u00a0They hold\u00a0their shape beautifully in the sauce. The word \u201cbuco\u201d means hole in Italian; hence the name.\u00a0Bucatini will\u00a0be a staple of my pantry from now on.<\/span><\/p>\n

Here\u2019s what Grad had to say about her dish:<\/span><\/p>\n

This is one of those things my eldest son loved so much when I made it years ago, he now makes it himself, adding what he has on hand. Rather than a recipe, I think of it more a road map that allows side trips. Leftover shrimp? In it goes. Clam juice? Why not? A little bit of chicken broth left over from yesterday? Absolutely. How about that leftover asparagus? Or those little cherry tomatoes you want to use? You get my drift. As far as I’m concerned, as long as you have the anchovies, artichokes, sun dried tomatoes, pepper flakes, olive oil and perciatelli (or bucatini) you can’t go wrong.<\/span><\/em><\/span><\/p>\n

I hope you make this dish. It is even better the next day and I love it cold! Keep the basic ingredients in your pantry (along with a nice bottle of red wine) and you are ready for any foodie emergency\u2014or for when you need a hug.<\/span><\/em><\/span><\/p>\n

My minor additions (bell pepper and fresh asparagus) are noted below. With asparagus season over, I think I\u2019ll try the pasta next time with a little saut\u00e9ed zucchini and some tiny tomatoes. And broccoli would be divine in the fall. After all, we need hugs in many seasons….<\/span><\/p>\n

\"bucatiniweb\"<\/a><\/p>\n

Grad\u2019s Pasta<\/span><\/strong><\/a><\/p>\n

Ingredients:<\/span><\/em><\/p>\n

1 lb. bucatini or perciatelli (if both are available, Grad prefers the the bucatini, but either will do)
\nsalt to taste
\n1\/4 cup extra virgin olive oil
\n1 small onion, diced
\n6 peeled garlic cloves, minced (or more)
\n1 red or yellow bell pepper, diced (added by Tinky)
\n1 teaspoon hot red pepper flakes, or more if you like things hot
\n3 to 4 flat anchovies packed in oil (I chopped these up)
\n1 6-ounce. jar marinated artichoke hearts
\n1 4-ounce jar sun dried tomatoes in oil
\n1-1\/2 cups blanched asparagus pieces (added by Tinky)
\n2 tablespoons of oil from the tomatoes
\nParmigiana-Reggino or Grana Padano cheese to taste<\/span><\/p>\n

Instructions:<\/span><\/em><\/p>\n

Put the pasta on to boil in boiling, salted water. Meanwhile, place the olive oil in a large skillet. Saute the onion gently until soft. Add the garlic and bell pepper; cook gently until they soften as well. Try not to brown the garlic.<\/span><\/p>\n

Add the anchovies and cook gently until they disappear into the other ingredients. Sprinkle in the pepper flakes and heat them for a minute or so. Drain the artichokes, reserving the marinade. Slice them thickly, and add them to the skillet. Slice the sun dried tomatoes into thin strips, and add them to the skillet with 2 tablespoons of the oil in which they were packed. Cook gently. Stir in the asparagus pieces. Taste and sprinkle with a little salt if needed. (I just waited and added salt at the table since people like differing degrees of saltniness.)<\/span><\/p>\n

Add a little of the artichoke marinade to the mixture. Taste and correct seasonings. Add 1 cup of the pasta cooking water, and bring the mixture to a boil to reduce it slightly. (At this point, Grad sometimes adds 1\/2 cup of bottled clam juice or chicken broth. They are not essential, however.) When the pasta is al dente<\/em>, take it out of the water with a pasta fork and add it to the skillet to finish cooking. Toss everything together with tongs. If it is needed, add a little pasta water one ladle at a time, tossing between additions, until the mixture is a nice saucy consistency. Take\u00a0the pasta\u00a0mixture off the heat, and sprinkle cheese on top.<\/span><\/p>\n

Serves 4 to 6.<\/span><\/p>\n

\"If<\/a>

If you look closely at the pasta at the front of this picture, you’ll see the little hole inside.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

My friend Grad in Savannah sent me this recipe months ago, but somehow or other it took me a while to make it. She says she always has the ingredients in her pantry. Unfortunately, they weren\u2019t all in mine. The pasta was particularly hard to find. I tried numerous local grocery stores and finally gave […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1606,30,42],"tags":[1599,1598],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/10500"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10500"}],"version-history":[{"count":18,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/10500\/revisions"}],"predecessor-version":[{"id":10521,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/10500\/revisions\/10521"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}