Here at The Buttery Blog, the Butter Sisters are tackling pasta this month. Our goal is to each come up with our own take on a food theme every month. You might even find out a little bit more about us in the process!
who: buttery b
what: orzo-feta pasta salad
where: made in my tiny brooklyn kitchen. eaten at a backyard garden party
when: labor day
how: adapted from many pasta salad recipes, the best all rolled into one!
orzo (16 oz package)
fresh spinach (one bag)
cherry tomatoes, halved or quartered (however much you want)
1/4 cup pine nuts, toasted (this is a must-have ingredient!)
1/4 cup olive oil
1/4 cup white wine vinegar
olives (however much you want)
salt & pepper
feta (buy the block and crumble it yourself!)
1. cook the orzo according to the package
2. when draining the orzo, rinse with cold water
3. mix all the ingredients together
PS. this makes a ton of pasta salad, so unless you’re planning a party, or just really really like pasta salad, just make half!
PPS. do not warm this up. believe me, i speak from experience–it is meant to be eaten cold!
who: Lady Butterbuns
what: spaghetti puttanesca
where: America’s Finest City
when: hard to remember
how: with the help of one Jamie Oliver
1 pound spaghetti
2 cloves garlic, fine chop
1 handful capers, rinsed
2 handfuls black olives, pitted
12 anchovy fillets, rough chop
3 small dried red chili peppers, crumbled
1 tablespoon dried oregano
extra virgin olive oil
28 ounces canned tomatoes drained, chopped
1 handful fresh basil
Salt and pepper
Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chilis, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.
who: ms. butterpants
what: paglie e fieno
where: a random apartment in culver city
when: a tuesday
how: tinkering with mother butterpants’ recipe with a little inspiration from Nancy Berzinac’s gift book, Pasta Favorites via The Lazy Dog Cooks.
I will warn you in advance that I combined parts of these recipes as I went along. These amounts are approximate, so some of this is to taste. If you like more or less, no one will be upset.
1 box spinach fettucine
1 box fettucine
2 cups heavy cream
1 cup butter
1 small can of peas (some use frozen, I went for canned. yeah, that’s right, canned)
1 cup sliced mushrooms (I used cremini)
1 cup grated fresh parmesan cheese
1 tbs. minced garlic
1 tbs. dried chopped onion
Salt and pepper to taste
Bring the cream and a half cup of butter to a simmer. Meanwhile, boil pasta as directed. In the other meanwhile, saute the garlic and onion in the rest of the butter. After a couple minutes, add the mushrooms to the butter/garlic/onion mixture. Saute til tender and your desired amount of brownness. Dump the peas in. Bring it to low heat. Head back to the cream/butter. Dump some of that cheese in. This can be more or less than the cup, it’s really a matter of how thick you like your sauce. Stir it in until completely melted. Then pour the cream mixture into the saute pan and let it coat the mushroom and peas. When your pasta is done, toss it in the cream mixture. Serve hot and top with shredded parmesan cheese.
Who: Mother Butter
What: Greek Pasta Salad
Where: Many a picnic over the last few summers
When: Any warm weathered occasion that calls for deliciousness!
How: out of my love for Greek salad and a need for something cool, this was born. It is a huge hit wherever it goes. Even kids will eat it. Well, some kids. It is easy to make and one batch feeds 8-10 people.
1 1 lb box penne pasta
1 envelope of Good Seasons Italian salad dressing
1/4 c red wine vinegar
3 tbsp water
1/2 c olive oil
1 pt. cherry or grape tomatoes
1 7 oz package Greek feta cheese
3/4 lb pitted mixed Greek olives
1/2 English cucumber
salt and pepper to taste.
1) Cook pasta according to package directions.
2) While pasta cooks, make dressing according to directions on package using water, vinegar, and oil.
3) Chop olives, halve tomatoes, dice cucumber and crumble cheese.
4) Drain pasta when cooked and rinse with cold water until pasta is cool. Drain pasta well.
5) Combine pasta, veggies and cheese. Pour dressing over pasta and toss to coat.
6) Add salt and pepper to taste if needed.
7) Refrigerate at least 2 hours or until thoroughly chilled.