Welcome to Kelly’s Kitchen! Have you heard of Pasta Nada? It’s more of an idea than a specific recipe; the idea is all about making something from nothing. In this case, it’s tossing cooked pasta with a few ingredients from your fridge or pantry that come together with the pasta to make a simple, delicious meal. It’s the perfect dish if you’re cooking for one!
The Summary
Today we are making Pasta Nada For One
Be sure to find the shoppable key ingredients and equipment
Pasta Nada For One
How to Make Pasta Nada
The pantry items are simple, think olives, capers, sun dried tomatoes, anchovies – anything that adds umami and is usually used as a condiment or addition to a more in-depth recipe. You’ll be amazed at how these simple items can work in harmony to create a deeply satisfying meal.
Some ideas for Pasta Nada ingredients include:
- Onions and Capers
- Tuna and Olives
- Anchovies and Black Olives
- Sun-Dried (or fresh) Tomatoes and Capers
- Garlic and Clams
Mix and match any of these ingredients to create inventive and delicious combinations. In addition to these pantry staples, top the finished pasta with fresh herbs like basil, tarragon, oregano, parsley, dill, or sage for a fresh herbal bite.
You can use any kind of tinned seafood; use any kind of jarred olive or caper; use any kind of allium (like shallot, garlic, onion); use any fresh herb; use any type of pasta – sky’s the limit!
Pasta Nada Instructions
Get a pot of water, covered, set to boil. While that’s going, prep your ingredients. I am making my Pasta Nada with Anchovies, Garlic, Shallot, Black Olives, and sliced Roma tomatoes.
If using anchovies, make a paste out of 5-6 anchovy filets. Making a paste of the anchovy filets will cause the anchovy to basically liquify in the olive oil.
Step 1
Add salt to the boiling pasta water and cook the pasta according to package directions for just shy of al dente. I am using up about 4 cups of large Rigatoni, this will take about 7-8 minutes to be just shy of al dente.
Step 2
During the 7-8 minutes of cooking time on the pasta, in a large skillet, heat about 3 tablespoons of olive oil over medium heat.
Step 3
Add the anchovy paste, minced shallot, olives, and garlic to the pan. Sauté for about 1-2 minutes. Reduce the heat to low and add the Roma tomato slices. Toss the tomato slices to coat. Leave the heat on low and stir occasionally.
Step 4
When the pasta is ready, use a spider skimmer to add the cooked pasta to the skillet. Pour in a little of the pasta water, increase the heat to medium and stir the pasta with the water, olive oil, olive, tomato, and anchovy mixture until the pasta water creates a thin sauce that clings to the pasta.
Step 5
Cut the heat and stir in about ¼ cup of Parmesan cheese and serve.
Finishing Touches
Step 6
Top each serving with flaky finishing salt, more Parmesan cheese, freshly ground black pepper and fresh herbs. Give it a drizzle of olive oil if desired.
This Pasta Nada for One is so simple to toss together, and I guarantee you will be surprised by how delicious your creation will be – a restaurant-worthy pasta dish. How can that be, you may wonder. The answer is in the doneness of the pasta and the fact that you have used only a few ingredients. Nothing is muted or overshadowed, each ingredient can sing its flavor song and you can taste all of them. Take care and be well, xo Kelly
Tips for Preparing Pasta Nada
1. Salt the pasta water appropriately. This means 2 tablespoons of Diamond Crystal Kosher Salt per 3 quarts of water. If you use Morton Kosher Salt, use 1 tablespoon of salt per 3 quarts of water.
2. Do not overcook the pasta. This is the difference between restaurant pasta and home-prepared pasta. Just shy of al dente means that when you bite into a piece of pasta, there is still some rigidity to the center. You will see a thin opaque center.
3. Keep the ingredients simple. Don’t be tempted to overdo it on the ingredients. Stick to 2-5 simple ingredients.
4. Mind the Salt. Many of these pantry staples are already salty. So, stick to only salting the pasta water and then use flaky finishing salt to top the finished dish.
Key Ingredients and Equipment
Garlic Press | Spider Skimmer | OXO Measuring Cup Set | 4-qt. Covered Saucepan | 5.5-qt. Sauté Pan | Microplane Zester/Grater | Graza EVOO Drizzle Oil | Jacobsen Flaky Finishing Salt | OXO Nylon Spoon
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