Yeah, this won’t win an award for food styling but, you can rest assured, it’s packed with flavor and tricks to limit starch while still enjoying a plate of pasta.
It’s no secret to anyone who passes through these pages that I love pasta. But, unlike the long-cooking, heavy ‘mamma mia’ dishes of my youth (like Sunday pasta + ‘gravy’ meats, lasagnas and stuffed shells, etc.), today I prefer limited quantities of pasta mixed with vegetables and finished with quickly-cooked light sauces made from fresh tomatoes and/or broths.
And, I tend to pack it with lots of flavors and nutrients, like this dish.
The pasta here was whole grain linguine; the kale was cooked in chicken broth and the codfish was seasoned and cooked with fresh tomatoes, a squeeze of lemon, capers, oil-cured black olives, garlic and a pinch of saffron in olive oil. Once the fish was cooked, I broke it up with a fork and finished the sauce with a tiny dab of butter for extra richness and to finish it off.
Interestingly, before I started blogging 4 1/2 years ago, I (shamefully) ate voluminous quantities of pasta and never touched butter. I didn’t even keep it in the house. Today, I eat limited quantities of pasta and an occasional pat of butter.
On, second thought, I don’t know how interesting that is, but it is a fact.