Classic pasta dish: Spaghetti marinara.
Dried pasta is the modern kitchen’s
go-to staple. Tossed with seafood, it’s
an easy winner.
MOVE over pizza, pasta is the new universal food. Cooks everywhere are discovering its versatility and adaptability, and love the fact that with very little effort, you can whip up a tasty dish that – best of all – everyone loves.
There’s always a packet of dried pasta languishing in the store cupboard and with just a few ingredients – whatever’s at hand – you can have a real meal ready in minutes.
In pasta making at home, there really is no right or wrong. Like the ubiquitous fried rice stirred up in this part of the world, you need the main ingredient – leftover rice (in this case, dried pasta) – and the garnishing can be improvised.
I remember how my mother used to make very simple but really tasty pasta just by sautéing the cooked pasta in the greasy drippings of the chicken roasting pan with some garlic, herb, and seasoning, and voila, we have a side dish to go! Moms are champions at making the most of food scraps and leftovers that we professional chefs are sometimes lacking in.
There are the classic, time-tested and popular recipes like Carbonara and Spaghetti Bolognese, and then there is the food that you improvise at home – every mak cik and school canteen is dishing out Spag Bol these days, so let’s do another number.