At BKLYN Larder, we get so many delicious products from passionate, independent makers that it can get overwhelming. There's hundreds (...maybe thousands?) of flavor combinations to be made from all the preserves, sauces, spices, cheeses, and dry goods on our shelves. When you visit our store (or if you watch our instagram stories), you'll often notice all the samples around the shop- an extra creamy gorgonzola on top of a crumbly Effie's Oatcake drizzled with Brooklyn Queen honey or a thin slice of buttery San Daniele with a cube of caramel-y gouda. It's one of our favorite ways to get to know the food and it's potential- by sampling and testing different pairings.
Our store has an entire section dedicated to pasta- everything from Gentile pasta to Agostino anchovies to San Marzano tomatoes. Need salt-cured capers? We've got it. Thinking of a little chili oil in your garlic pasta? How about crushed Tutto Calabrian hot peppers? Maybe add a little Sumac to brighten the sauce up?
If you're an expert pasta-maker browsing our shelves, you probably already have some great recipes in mind. But if you're new to the pasta making game- you might not know where to even begin. We're here to help. Here's three recipes for three ingredient pasta. These are great foundations from which you can branch out- add some extra-fresh seasonal veggies or your favorite spices to make 'em your own. Otherwise, they're all pretty delicious on their own.
1.) Fresh feta, artichokes in olive oil, and fettuccine.
Cook the noodles according to the package instructions. Thinly slice your artichoke and hand-crumble your feta. Add both ingredients into your cooked pasta. Add a tablespoon of pasta water and artichoke olive oil and mix. Salt and pepper to taste. If you have a lemon rolling about in your kitchen- add a little lemon zest and a squeeze of lemon juice.
2.) Pesto, grana padano, and casarecce (or your favorite pasta).
Cook the noodles according to the package instructions. Mix the pesto with a tablespoon of cooked pasta water. Add cooked pasta to pesto and toss until noodles are evenly coated. Salt to taste. Shave the grana padano into thin curly and mix into the pasta.
3.) Anchovies in oil, harissa spice blend, and your favorite pasta.
Cook the noodles according to the package instructions. Heat a small pan over med-high heat with oil. Add 4-5 anchovies to the pan and cook until slightly browned. Add a tablespoon of the harissa spice blend to the oil. Turn off heat. Add cooked pasta to the anchovy harissa mix with a tablespoon of cooked pasta water. Salt and pepper to taste.