Potato Pasta And Herb Sauce From Kazahstan Food

HERB SAUCE IN 5 MINUTES

Steps:

• MAKE HERBS SAUCE: Finely chop herbs and green onions. Stir together with other dressing ingredients except oil. Slowly whisk in oil. Alternatively (I do this): put all herb dressing ingredients in a processor and pulse to blend well. Or use an immersion blender. Taste and adjust seasonings to your liking. Serve at room temperature.

ONE-POT POTATO PASTA (PASTA E PATATE)

Steps:

• Cut onion, carrot and celery into small pieces.
• Peel and cut the potatoes into 3/4-inch chunks.
• Heat the oil in a large sauce pan over medium heat. Stir in the diced vegetables (soffritto), reduce the heat to medium-low, and cook for about 10 minutes until soft. Stir frequently.
• Add the potato chunks, the tomatoes, and salt to the pan, stir well to coat.
• Pour in hot water, cover, increase the heat and cook for a couple of minutes, until the potatoes are almost soft.
• Then add pasta, and cook until al dente, stirring frequently. As soon as the mixture begins to thicken, add a bit of boiling water.
• When the pasta is nearly done, taste and adjust the seasoning. Make sure you're happy with the consistency, if you prefer a soupy potato pasta add more water and give a good stir.
• Turn the heat off, add grated parmesan cheese, parsley, black pepper and stir well.
• Serve with a drizzle of extra virgin olive oil, and extra black pepper, parmesan cheese, and parsley if you wish. Enjoy!

PASTA WITH CREAMY HERB SAUCE

Steps:

• Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
• When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
• Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

CREAMY GARLIC AND HERB BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish and toss with oil to coat.
• Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
• Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
• Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.

PASTA WITH POTATO SAUCE ALLA DECARO

Steps:

• Peel potatoes and cut into 1/2-inch cubes. In a deep 12-inch heavy skillet cook onion in oil over moderate heat, stirring frequently, until golden brown. Add parsley, potatoes, salt, pepper, and water plus additional if necessary to barely over potatoes and simmer, covered, until potatoes are very tender, about 20 minutes.
• While potatoes are cooking, in a 6-quart kettle bring 5 quarts salted water to boil for pasta.
• Cook pasta in boiling water until al dente and drain in a colander. Return pasta to kettle and add potato mixture, tossing gently to combine well.
• Serve pasta with Parmesan to taste.