The Quick Cook: Presto pasta: Entrees in 30 minutes or less - Review

Sunset, Feb, 2002 by Linda Lau Anusasananan

(1.) In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add pasta and stir occasionally until barely tender to bite, 9 to 12 minutes.

(2.) Meanwhile, in a 10- to 12-inch frying pan over high heat, stir onion in oil until limp, 3 to 5 minutes. Add tomatoes and juice, vermouth, broth, capers, and thyme. Bring to a boil and cook for 3 minutes. Add shrimp, reduce heat, and simmer, stirring occasionally, until barely opaque but still moist-looking in thickest part (cut to test), 3 to 4 minutes.

(3.) Drain pasta and return to 5- to 6-quart pan. Stir in shrimp mixture, parsley, and salt and pepper to taste. (If pasta has cooled, stir over medium heat until hot.) Pour into a wide serving bowl or distribute evenly among plates.

Per serving: 397 cal., 14% (55 cal.) from fat; 27 g protein; 6.1 g fat (0.9 g sat.); 53 g carbo (3.1 g fiber); 491 mg sodium; 129 mg chol.

RELATED ARTICLE: Pasta tips

Quick sauces

Stir bite-size pieces of vegetables and meat on hand in a little olive oil over medium-high heat. Add a flavorful liquid such as broth, wine, or tomato juice and combine with hot cooked pasta.

Fresh or dried?

With a light, thin sauce, both fresh and dried pasta work well. With heavier tomato sauces, use firmer dried pasta. If you like a soft, tender texture, choose fresh. If you prefer "al dente"-very slightly chewy-buy dried.

Domestic or imported?

In a blind tasting of six brands of dried linguine, we preferred the al dente texture of Rustichella d'Abruzzo, De Cecco, and Barilla. The first two come from Italy; Barilla is produced domestically by an Italian company. Our favorite was by far the most expensive, but the runners-up are priced close to many domestic brands.