Make-A-Scene Pasta
After an acting career spanning thirty years, Matthew Locricchio used his love of cooking to inspire young cooks to be confident in the kitchen. He was the author of numerous books, including a series of international cookbooks for children.
How much does pasta have to suffer in salads or stand lost in countless bad combinations that are overcooked and abandoned on buffets? Most pasta salads are just too dreary to make a scene. Not this one, though. Here the ever-popular avocado combines into an Italian-style guacamole sauce that is over-the-top luscious, rich, and guaranteed to get noticed. Make-a-Scene Pasta is easy to prepare with wholewheat pasta.
- Servings Serves 4 to 6
Ingredients
- .5 kg (1 pound) cherry or grape tomatoes (3 to 3½ cups)
- 6 to 8 scallions
- 20 fresh basil leaves
- ⅓ cup extra-virgin olive oil
- 1½ tsp salt
- 1 tsp freshly ground black pepper
- 227 g (8 ounces) organic whole-wheat fusilli, penne, rotini, or spaghetti
- 2 ripe avocados
Preparation
On your mark . . .
• Wash the cherry tomatoes and remove and discard any stems. Cut the tomatoes into quarters, put into a large bowl, and set aside.
• Wash the scallions. Remove the root ends and any dark or discolored leaves. Cut both the white part and 3 to 4 inches of the green tops into small pieces and add to the tomatoes. Toss to combine.
• Wash the basil, shake off any excess water, and wrap in a paper towel to dry. Tear the basil leaves into small pieces and add to scallions and tomatoes.
Get set . . .
• Add the olive oil, salt, and pepper to the bowl and toss well.
• Using the back of a metal spoon, lightly press the tomatoes to break them down and extract some of the juice. Toss again.
• Cover the bowl with a sheet of wax paper or plastic wrap and let it stand at room temperature.
Cook!
• Cook the pasta until al dente according to package directions.
• Drain the pasta in a colander. Add to the tomato mixture. Toss to combine.
• Lay an avocado on the cutting board. With the tip of a sharp knife, start at the stem end and cut lengthwise down the avocado and up the other side. Remember that there is a large pit inside, so don’t try to cut through the flesh.
• Pick the avocado up and, holding it in both hands, twist it in opposite directions to separate the halves. Scoop out the pit with a spoon and discard. Scrape out the avocado pulp and cut into small chunks. Add it to the bowl with the tomato mixture.
• Repeat with the remaining avocado.
• Gently toss the salad until all the ingredients are combined.
• Arrange the salad on a serving platter.
• Serve warm or at room temperature.
Matthew Locricchio
IACP-winner Matthew Locricchio acted in film, television and on the West Coast and New York stage beginning mid-1970s. After a career spanning thirty years, Matthew decided to use his love of cooking to inspire young people to learn confidence in the kitchen. He is the author of several international cookbooks including a collection for younger cooks – The International Cookbook for Kids, The 2nd International Cookbook for Kids, and Superchef series. Older youth will enjoy Teen Cuisine and Teen Cuisine New Vegetarian, his last title. In April 2013 this book won the International Association of Culinary Professionals 2013 award as Best Cookbook for Children, Youth, and Family. He died at his home in New York City on January 9, 2019.
Courtesy photo
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