Snow pea rigatoni (Chris Morocco’s Pantry Pasta)

Name: Snow pea rigatoni (Chris Morocco’s Pantry Pasta)
Cuisine: Moroccan, African
Ingredients: 12 oz rigatoni; 2 cups pasta water, reserved; 2 Tbsp olive oil; 6 garlic cloves, thinly sliced; 4-8 anchovies; 1/2 tsp crushed red pepper flakes; 2 Tbsp tomato paste; 2 cups snow peas, sliced (or other greens); 2 Tbsp vegan butter; splashes of Maggi (or lemon juice or fish sauce (sub for parmesan)); Handful of fresh basil, mint or chives, roughly chopped

9 steps

The key is to use ingredients that are already loaded with tons of depth: garlic, chile flakes, black pepper, cured pork products like bacon or guanciale, anchovies, capers, olives, mushrooms, tomato paste, butter and/or cream, eggs, parm or another hard aged cheese. Using three ingredients from this list guarantees a coach seat to Flavortown. Pick four or five and you may find yourself in First Class.

Updated at: Thu, 17 Aug 2023 12:08:31 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories1914.7 kcal (96%)

Total Fat62.8 g (90%)

Carbs277.5 g (107%)

Sugars19.5 g (22%)

Protein56.1 g (112%)

Sodium2375 mg (119%)

Fiber15.8 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

12 ozrigatoni

2 cupspasta water

2 Tbspolive oil

½ tspcrushed red pepper flakes

2 Tbsptomato paste

2 cupssnow peas

sliced, or other greens

2 Tbspvegan butter

maggi liquid seasoning

or lemon juice or fish sauce, sub for parmesan

fresh basil

mint, or chives, roughly chopped

Instructions

Step 1

Assuming you're cooking for four people, start by bringing a big pot of salted water to a boil. Cook 12 oz. rigatoni or other pasta until very al dente. Drain, reserving 2 cups pasta cooking liquid.

Step 2

Warm several glugs of olive oil in a large skillet over medium heat. Cook 6 sliced garlic cloves until soft and just beginning to lightly brown around the edges, about 3 minutes. Add between 4–8 anchovies (I encourage anchovy skeptics to trust us and use 4 for lots of depth of flavor; fans can obviously add more), and 1 tsp. Aleppo-style chile flakes (or ½ tsp. if using crushed red pepper flakes).

Step 3

Cook, breaking up with a spoon, until anchovies have melted into the oil. Add 2 Tbsp. double-concentrated tomato paste, stirring into the hot oil. Cook, stirring constantly, until paste darkens and sizzles in the oil.

Step 4

From there you can throw in handfuls of greens, defrosted baby peas (if you throw them in frozen they will get wrinkly, but a quick soak in hot water will make them stay plump), asparagus, sugar snaps, snow peas...the list is almost endless.

Step 5

Cook them just until they turn bright green, since they will continue to cook once the pasta goes in. Harder veg like cauliflower, broccoli, or Brussels sprouts should be roasted or sautéed first.

Step 6

Add pasta and about 1 cup pasta cooking liquid to the skillet. Increase heat to medium-high. This is where the pasta and sauce go from being two distinct elements, to one cohesive dish.

Step 7

Add 2 Tbsp. (or frankly more) cold unsalted butter, chopped into pieces, along with 1 oz. grated Parmesan. Cook, tossing often, until the sauce coats the pasta, adding a splash or two more water as needed to loosen.

Step 8

Motion is key, whether that is working the skillet back and forth to knock the pasta around so everything gets evenly coated, or just stirring vigorously while keeping the pan in place. The butter works to create a nicely emulsified sauce that looks and tastes almost creamy. Keep the sauce slightly loose since the pasta will continue to absorb water as it sits, and tighten up when it hits the plate.

Step 9

Serve topped with more Parmesan, chile flakes, and fresh herbs if you have them, like basil, mint, or chives.

View on Bon Appetit

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