Oswald Rivera

Author, Warrior, and Teacher

Category: pasta (page 1 of 4)

SARDINAS GUISADA CON SPAGHETTI (Stewed Sardines with Spaghetti)

 

For a great meal, Stewed Sardines with Spaghetti or, Sardinas Guisada con Spaghetti is a perfect entrée. During my boyhood in Spanish Harlem, when times were lean, this was one of our favorite go-to dishes. Born out of necessity, because it was cheap and plentiful, nothing could be better or more satisfying. Now, let me add, you have a choice here. We did this dish with spaghetti, but any pasta of choice will do, even a macaroni product like penne or rigatoni. A great combination of two cultures, Nuyorican and Italian. Or, you can forego the pasta and go with rice, or couscous, or whatever grain you prefer. Or forgo the spaghetti and, with sliced bread, make it into sandwiches. The possibilities are endless.

Let me add that, for this recipe, we include Bijol, a condiment which, like sofrito and achioto, we use for coloring and seasoning. At one time, outside of Latino neighborhoods,  bijol was hard to get. Not anymore. Today you can find it in Latino or specialty food stores and most supermarkets. If, for some reason you find this condiment, then substitute turmeric. It won’t be the same, but it’s a close second. So, enhance your horizons with this simple and enjoyable dish, and the unique and satisfying taste it offers. Also, be aware that canned sardines contain salt. So, go easy on the salt or skip it as we did and it still tasted great.

Ingredients:

1-pound package spaghetti
3 tablespoons olive oil
1 medium onion, peeled and sliced
2 cloves garlic, peeled and minced
1/2 cup water or chicken broth
1 teaspoon cornstarch
½ teaspoon Bijol (see above)
¼ teaspoon oregano
Salt and ground black pepper to taste (easy on salt, see above)
4 cans (4.4 oz.) sardines
2 tablespoons white wine

Instructions:

  1. Place spaghetti in a large pot or Dutch oven with 4 quarts water and bring to a boil. Add pasta and cook until tender, about 7-8 minutes.
  2.  Meanwhile, while spaghetti is cooking, in a large skillet or saucepan, heat oil over moderate. heat, add onion and garlic and sauté until onion is tender and translucent.
  3.  In a cup, mix water, cornstarch, bijol and oregano. Add to onion and garlic; and stir until sauce is slightly thickened.  Season with salt (if using) and pepper.
  4. Add sardines and cook about 2 minutes. Add wine and stir to combine.
  5. Drain spaghetti and serve with the sardines.
    Yield: 4-6 servings.

EASY NOODLES WITH SPINACH AND OLIVES

This dish is a combination of spinach and black olives with noodles (or pasta). For the noodles it can be egg noodles, lo mein noodles or soba noodles. And, of course, you can substitute spaghetti, linguine, etc. That’s why I use the term “easy noodles.”    Anything you have on hand will do. For the recipe itself, you just boil the noodles and, while that’s being done, you sauté the spinach with garlic and onions. Then add the olives and a mix of water, cornstarch and sasôn, a seasoning and flavoring popular in what we call Criollo cuisine. or native Puerto Rican cooking.  The sasón you can find in almost any store or supermarket these days. Goya makes a good brand. Essentially, this is an easy enough dish that family and friends will enjoy more than once—and it makes for a great vegetarian meal.

Note that in this ripe, processed olives contain a lot of salt as it is. So, you may be judicious with the additional salt content used in the recipe. Just use your common sense. the rest is fairly easy.

Ingredients:

1 pound lo mein  or soba noodles (can substitute spaghetti or linguine)
1 (10 oz.) package frozen spinach
½ cup water
1 teaspoon cornstarch
¼ teaspoon oregano
¼ teaspoon turmeric
1 cup black olives, sliced in half
Salt and ground black pepper to taste

Instructions:

  1. In a pot or Durch oven, bring water 4 quarts to a rolling boil.
  2. Add noodles, cover and cook 4 minutes
  3.  Add spinach and cook, stirring, breaking up chunks of frozen spinach in boiling water. Cook another 4 minutes.
  4.  Meanwhile, while noodles and spinach are cooking, in a cup mix ½ water, cornstarch, oregano and turmeric.
  5.  Drain noodles, put back in pot and add water-spice mixture, stir to combine.
  6. Add olives, season with salt and pepper and cook another 2 minutes. Top with a couple of pats of butter and serve.
    Yield: 4-6 servings.

RIGATONI WITH EGGPLANT (Rigatoni con Berenjena)

 

I’ve been on an eggplant kick lately. We acquired three large eggplants and what do we do with them? So I had to make up recipes on the spot to use this succulent vegetable. One of these efforts was the recipe given today: Rigatoni with Eggplant. Also, this dish goes good with any pasta, not just rigatoni. Since we had rigatoni on hand that’s we used. It can also pair well with penne or ziti or elbow macaroni, you get the idea. Whatever is in your cupboard will work. Even with Japanese Ramen noodles. This is a recipe for all pasta seasons.

Note that eggplant is one of those unique vegetables. If you purchased eggplant and it’s young and fresh, you could cook it right away. However, if it’s been in the cupboard or the fridge for a day or so, or longer, then it’s best to sprinkle it with salt and let it stand 30 minutes. This will remove any excess moisture; help prevent the eggplant from becoming soggy and reduces bitterness. Just remember to rinse it before cooking.

Lastly, this recipe calls for crumpled cheese to be included with the pasta and eggplant. You can used whatever cheese you have available. We did it with a combination of cheddar and mozzarella. But even American cheese will work. I know, some of my high-class friends would cringe at that suggestion. Again, go with your taste buds.

RIGATONI WITH EGGPLANT

Ingredients:

1 pound package rigatoni or pasta of choice
1 large eggplant, peeled and cut into bite-sized pieces
1 medium green pepper, washed and diced
3 tablespoons olive oil
Salt and ground black pepper to taste
¼ teaspoon dried oregano
1 medium tomato, washed and chopped
½ cup cheese of your choice (see above).

Instructions:

  1. Cook rigatoni according to package directions.
  2. While pasta is cooking, heat oil in a large pot, frypan or skillet over moderate heat. Add eggplant cubes and green pepper and stir-fry until tender, about 4-5 minutes.
  3. Season with salt, pepper and oregano
  4. Add cooked rigatoni, tomato and cheese. Stir to mix and serve immediately.
    Yield: 4-6 servings.

 

 

TORTELLINI IN TUNA SAUCE

This is one of those recipes that was a spur of the moment creation. I had some tortellini on hand, as well as a can of tuna fish.  So, how could I combine these items into a delicious family meal? Simple: make a sauce with the tuna to complement the pasta. This time around the pasta was Cheese and Spinach Tortellini. But any preferred pasta will work with this dish be it the aforementioned tortellini, or any good string pasta like spaghetti, linguini, capellini, etc.  By the way, in Spanish this dish is known as Tortellini con Salsa de Atún. With a loaf of hefty bread and a good Chianti, or favorite wine, it makes for fabulous beggar’s banquet (if you want to call it that).

Now, here is where we go into the weeds of the thing. For this recipe, any good spaghetti or marinara sauce will do. As you may have noticed, canned or jar sauces have gotten less and less per volume. This is the manufacturer’s way, thieves that they are. to undercut volume and charge more. Splendid capitalism at work. Today it is hard to find a 16-ounce jar of anything. If you can get it, more power to you. If not, you’ll have to settle for 15.9-ounce jar. Just the way things are in our glorious republic. Also, for this recipe, I find it good and convenient to add a packet of Sazón. This is a spice blend that is very popular in Nuyorican cuisine. It adds flavor and color to a dish. You can find it in most Hispanic markets. Goya makes a good product, or you can also acquire Sa-zón Accentanother favored brand.

TORTELLINI IN TUNA SAUCE

Ingredients:

1 package tortellini: (12 or 16-oz.)
3 tablespoons olive oil
1 small or medium onion, peeled and copped
2 cloves garlic, peeled and chopped
1 jar marinara or spaghetti sauce (see above)
Salt and ground pepper to taste
½ teaspoon dried oregano
1 packet Sazón (see above)
1 teaspoon capers

Instructions:

  1. Cook tortellini according to package directions.
  2.  While pasta is cooking, heat oil in a large skillet or frypan (we prefer cast iron) over medium heat.
  3.  Add onion and garlic and stir-fry until onion is soft and translucent.
  4.  Add marinara or spaghetti sauce. Season with salt, pepper and oregano.
  5.  Stir in Sazón and capers. Cook until heated through, about 5-8 minutes.
  6.  When tortellini has cooked, drain, place in a serving dish (or same pan you used for cooking). Pour sauce over pasta and serve.
    Yield: 4-6 servings.

BLACK SPAGHETTI (or linguini)

We call this dish Black Spaghetti (or linguini) because it comes out in a black hue due to the squid (and its ink) used in the cooking. In our culture we call it Spaghetti Negro. In effect, this is similar to our Black Rice recipe which is also very popular in our cuisine.  If interested, you can look up the post featuring Black Rice with Sausage (12/19/14). As noted, in both recipes, the prime ingredient is squid, which, these days, you can get in Asian or Latino stores and, even some supermarkets. The most popular is the Goya brand that comes in 4-ounce cans. In this instance, the only difference is that we’re combining the squid with pasta, specifically, spaghetti, or linguini if that’s your preference. If desired, you can also use round pasta like orzo or Radiatore. Your choice.

Note that this recipe calls for aji dulce, or sweet chili pepper (not the hot kind). These can be found in fine food stores or Latino and Adian markets.

BLACK SPAGHETTI
(Spaghetti Negro)

Ingredients:

1 pound package spaghetti or linguini
2 teaspoons olive oil
2 ounces lean cured ham, washed and diced
1 small green pepper, cored, seeded and chopped
½ cup chopped onions
2 cloves garlic, peeled and finely chopped
3 aji dulce chili pepper, seeded and chopped
½ cup tomato sauce
1 chicken bouillon cube
3 (4z.) cans squid in their ink
6 pimento stuffed Spanish olives
Salt and ground black pepper to taste

Instructions:

  1. Cook spaghetti or linguine according to package directions.
  2.  While pasta is cooking, heat oil in a pan or skillet and brown ham over moderate heat.
  3.  Add bell pepper, onions, garlic and aji dulce. Sauté for about 3 minutes,
  4.  Add tomato sauce and bouillon cube.
  5.  Stir in squid and olives. Season with salt and pepper and cook for 4-5 minutes.
  6.  When cooked, drain spaghetti or linguine. Add squid mixture and stir to combine. Serve immediately.
    Yield: 4-6 servings.

 

BACALAO CON FIDEOS (Salt Cod with Noodles)

Hello again. This recipe is a combination of Nuyorican and Asian influences. You could it a “Fusion Dish” since, in this case, it combines Asian noodles with codfish, a favorite in Puerto Rican cooking; and ingredients such as hoisin sauce and tamari (a sauce made from soy and rice). Thus, you have two distinct categories of cuisines. So, you wonder, how did it come to this? Normally we cook cod in a tomato sauce and serve it with rice. This time around we decided, why not pair it with Asian noodles? For the latter you can use your favorite noodles such as Lo Mein or Udom noodles. If you can’t get or find these, you can always substitute linguini or other stringed pasta, even spaghetti. Where good cooking is concerned, we do not stand on ceremony.

These days you can find salt cod in your favorite store or supermarket. Also, it usually comes already boned and ready to cook. So, you don’t have to bother with removing the skin and bones after de-salting.  By that, we mean removing the salt content. There is a protocol to preparing salted codfish. By its composition, it contains a LOT of salt. Removing it is a simple procedure: You soak the cod in cold water to cover. Soaking time depends on the saltiness of the fish. The usual time is from 6 to 8 hours. The process is to leave it in a covered dish overnight. You can leave it on the counter or place in the fridge, your choice.  Then drain and rinse under cold running water. The cod is then placed in a pot of boiling water to cover and simmered gently for 15 minutes or so. Drain again and when cool, it is ready to cook. Before cooking, shred the cod or cut into bite-sized pieces.  I know, you’re saying, this is a lot of work for simply cooking the thing. But, believe me, it’s well worth the effort. Cod, when cooked, whether in a sauce or, as we do it today, combines with noodles, is a heavenly dish. Generations of folks can attest to that.

BACALAO CON FIEDEOS (Salt Cod with Noodles)

Ingredients:

1 pound salt cod, prepared for cooking (see above)
2 tablespoons olive oil
2 tablespoons hoisin sauce
1 tablespoon tamari
4 tablespoons water
2 cloves garlic, peeled and chopped
4 ounces broccoli florets
1 medium red bell pepper, rinsed and diced
1 (14-16 oz.) package Asian noodles (see above)

Instructions:

  1. In a medium skillet, heat 1 tablespoon olive oil on high heat. Mix in the hoisin sauce, tamari, water and cook for about 1 minute. Set aside.
  2. In a wok or large skillet, heat 1 tablespoon olive oil on high. Stir in the cod and garlic, Cook for 3 minutes.
  3. Add broccoli and pepper and cook for 3 minutes more. Add noodles, toss gently and stir-fry for 2 minutes.
  4. Add sauce mix from step 1 and cook for 1 minute. Serve immediately.
    Yield: 4-6 servings.

 

PENNE WITH ZUCCHINI

Sometimes a recipe comes about because of the things you have on hand, and just plain necessity. It’s serendipity really. You have some ingredients and you have to come up with something for dinner. This Penne with Zucchini dish is such an effort. It makes for a great pairing. With a crusty loaf of bread and some good red wine, you have a vegetarian banquet your family and friends will long remember.

Note that the recipe calls for water or chicken broth. The easiest way to make chicken broth is to add a chicken bouillon cube to the water. That’s it—unless you make your own chicken broth by steaming  chicken in water and then saving the water for later use. Use whatever method benefits you best. Also, it calls for sazón, an ingredient that has become very popular in Puerto Rican cooking. The two most popular brands are Sazón Goya or Sa-sôn Accent. Either one is good.

PENNE WITH ZUCCHINI

Ingredients:

1 pound package penne (or favorite pasta be it tubular or string)
2 medium zucchini, about 1½pounds, washed and sliced into¼-inch rounds
3 tablespoons butter
3 tablespoons flour
1½ cups water or chicken broth
½ teaspoon oregano
Salt and ground black pepper to taste
1 packet Sazόn Goya or Sa-sόn Accent

Instructions:

  1. Cook penne according to package directions.
  2. While penne is boiling, in a sauce pan, melt butter over medium heat. Whisk in flour and cook until well blended and lightly browned, about 5 minutes.
  3. Gradually add water or broth, stirring constantly, and cook until thickened and smooth, about 2-3 minutes.
  4. Stir in oregano, salt, pepper and sazόn.
  5. Add zucchini and cook until heated through, about 3 minutes.
  6. Drain penne, place back in pot, add the sauce and stir to mix.
  7. Transfer to a serving dish or platter and serve.
    Yield: 4-6 servings.

TORTELLONI IN A TURMERIC SAUCE

Tortelloni or tortellini? You say, “What?” We are all familiar with tortellini, the pasta normally stuffed with meat,  parmesan cheese and egg. I, on the other hand, prefer tortelloni, a larger keyhole-shaped pasta made from one round piece of dough.  It is a favorite in Northern Italy, and is normally stuffed with ricotta cheese, spinach, pumpkin or squash. Most of the time it’s served with a sage-infused butter. This time around we serve it with a turmeric sauce that gave it a piquant color and flavoring. It’s all a matter of taste. It you like tortellini, go with it. If not, tortelloni is always a good stand by. You’re choice. Either way, you won’t be disappointed.

TORTELLONI IN A TURMERIC SAUCE

Ingredients:

1 (20 oz.) package fresh tortelloni
½ stick butter
¼ cup flour
1½ cups water (or vegetable or chicken broth)
1 tablespoon ground turmeric
Salt and ground black pepper to taste
1 clove garlic, peeled and finely minced
¼ teaspoon oregano
2 tablespoons heavy cream
Parsley (for garnish)

Instructions:

  1. Cook tortelloni according to package directions.
  2. Meanwhile, heat butter in a large frypan or skillet. Add flour and stir to mix until you have a fine rue. Add water or broth, stirring constantly until mixture thickens. You may add more water or broth if you want a lighter sauce
  3. Add turmeric and stir to combine
  4. Add salt, pepper, garlic and oregano. Stir in cream and cook until heated.
  5.  In a large serving bowl, combine tortelloni and sauce. Garish with parsley and serve.
    Yield: 4 servings.

 

 

PASTA WITH MUSHROOMS AND PAPRIKA

Back in Spanish Harlem, when times were lean, the favored American meal was spaghetti (before it was known as “pasta”), normally in a tomato sauce. We would experiment with it from time to time, coming up with different sauce mixtures. The recipe given today is in that vein. Our family has always been aficionados of mushrooms since we discovered it makes a great base for sauces. The rendition today is simply mushrooms with paprika, butter, milk and cream.

This is a hearty, delicious,  and filling recipe that can be served with whatever pasta you prefer, be it stringed pasta or tubular. This time around we paired the mushrooms with linguine, but you can use penne, macaroni, shells, elbows, bowties, etc. The dish also goes great with rice or couscous. With a crusty loaf and a good red wine, like a Chianti or Cabernet, it’s a humble yet memorable dish.

PASTA WITH MUSHROOM AND PARPIKA

Ingredients:

1 pound linguini or favorite pasta
2 tablespoons butter
3 tablespoons chopped shallots
1 teaspoon paprika
2 tablespoons cornstarch or arrowroot
¼ cup dry sherry
1 cup milk
1 cup heavy cream
Salt and ground black pepper to taste

Instructions:

  1. Cook linguini according to package directions, drain.
  2. Meanwhile, cut the mushrooms into very thin slices. They should be about 4 cups.
  3. Heat the butter in a large saucepan and add the shallots. Cook briefly and sprinkle with the paprika. Add the mushrooms
  4. Sprinkle with the cornstarch and stir. Sprinkle with the sherry, stirring with a wire or plastic whisk. Add the milk, stirring rapidly with the whisk. When blended and smooth, add the cream, salt and pepper. Add linguini and stir to mix.
    Yield; 4-6 servings.

FETUCCINI WITH OLIVE SPREAD,TOMATOES AND ZUCCHINI

One of my favorite meals is pasta with olive spread and assorted vegetables. In most cases, I prefer Kalamata olive spread, which you can find in the supermarket aisles with all the jarred olives, peppers and pickles; or in the refrigerated section. Some folks prefer green or black olive spread, or tapenade, a blend of black and green olives. Choose what your palate dictates. In terms of pasta, this time around we went with fettuccini, what I term a “hearty-man pasta,” just like bucatini or perciatelli. I like big, thick stringed pasta. If desired, you can substitute linguini or spaghetti. For the vegetables, I added two summer favorites: tomatoes and zucchini.

Ingredients:

1 pound package fettuccini
2 tablespoons olive oil, plus more for serving.
¾ pounds cherry tomatoes, halved
3 medium zucchini or 2 large ones
¼ cup plus 2 tablespoons Kalamata spread
2 tablespoons chopped fresh parsley
¾ cup feta cheese crumbled (about 1½ ounces)
Salt and ground black pepper to taste

Instructions: 

  1. Cook pasta according to package directions, and drain.
  2. In same pot that you cooked pasta, heat olive oil over medium heat. Add tomatoes and zucchini, and cook, starring, until slightly softened, about 3 minutes,
  3.  Return pasta to pot. Stir in Kalamata spread and cook until heated through. Season with salt and pepper. Divide among 4 large bowls, drizzle with additional olive oil, sprinkle with parsley and feta, and serve.
    Yield: 4 servings.

 

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