Pasta is Popular at Mediterranean Restaurants in North Carolina

Many people associate North Carolina restaurants with barbecue, but more and more regional restaurants are thinking outside the box. For example, Fisherman's Quarters Seafood Restaurant and Mediterranean Grill is devoted to serving some amazing pasta dishes.

First…A Little Pasta History

Pasta has been a favorite for centuries. It's been a staple ever since noodles were introduced into Mediterranean culture. There is a popular story of Marco Polo bringing pasta back from the Far East, but it isn't quite true. This story was a marketing ploy based on the famous explorer to increase the popularity of pasta in the U.S. Pasta was actually introduced into the west by Arab traders who got it from the east. The oldest known pastas are about 4,000 years old and come from China where they were made from millet and buckwheat.

What is Pasta?

There are so many kinds, shapes and colors. Pasta is generally unleavened dough that has been rolled, cut or otherwise fashioned into a variety of shapes. It can be made from anything that will form dough. However, the modern usage categorizes "pasta" as made from flour or semolina and is common to Mediterranean cuisine. Semolina is the coarse "grit" of the durum wheat and is a by-product of making durum flour. Two kinds of pastas are made - dry and fresh. Dry pastas have a long shelf life and by Italian law, can only be made from durum wheat. Fresh pastas will last refrigerated for 3-4 days.

A North Carolina Restaurant Answers the Pasta Question: Fusilli or Linguine?

There is a question all chefs must ask: What kind of pasta should I use? Believe it or not, the shape of pasta has meaning. Back in the day, they didn't care if the pasta looked like a dinosaur or a smiley face - they wanted it to be good food. Pasta comes in literally hundreds of shapes and the shape of the pasta gives a hint into its use. "Macaroni and ziti, with their holes, are made to hold onto a thinner, creamier sauce," says Alex Baxevanis, executive chef at Hendersonville, NC restaurant, Fisherman's Quarters Seafood Restaurant and Mediterranean Grill. The extra surface area gives more space for sauce to penetrate and be carried into your waiting mouth. Flat pastas, noodles, are meant for thicker, chunkier ragout-type sauces. In Italy, ragout means a thick, stew like condiment for pastas, polenta and gnocchi.

Pasta Prep Like a Pro

Pasta is easy to make, but still takes some skill. For one pound of pasta you need about a gallon of boiling salted water. The pasta needs "room to dance" as Chef Alex puts it. Add your pasta, fresh or dried, to already boiling water, allow it to return to a boil and then turn down the heat until it simmers. Cooking time will depend on size, but usually 6-12 minutes. The best way is to check a piece to see how done it is and then drain the pasta when you like it. After draining, toss with olive oil and salt and pepper before using.

Tuscan Pasta
4-6 servings

One pound of cooked ziti
1 cup quartered artichoke hearts
½ cup dried tomato strips
½ cup of chopped Kalamata olives
6 anchovies
½ cup chicken broth
½ tablespoon garlic
¼ cup white wine
olive oil
6 ounces shredded Parmesan cheese
2 tablespoons chopped parsley

1. Heat oil in pan, simmer garlic gently then add artichoke hearts, tomatoes, olives and anchovies.
2. Saute on high heat until a good aroma develops, then add white wine and chicken broth.
3. Bring to a simmer and then add the cooked pasta, tossing to ensure even coating and to fully reheat the noodles.
4. Put all into serving dish then sprinkle cheese and parsley across the top and serve!

For more information about seafood and recipes visit:
http://hendersonvilleseafood.com

About the Author

Bryan Sullivan is the Executive Vice President of Write Away, Inc. - Editorial and content firm based in Weaverville, NC. He is the Feature Editor of Action Pursuit Games Magazine, Editor of Grilled Magazine. He also often writes for regional & national publications about local history, farming, culture and food. He graduated with a degree in communications from Alfred University in New York State and then went on to attend culinary school in NYC where he graduated in the top percent of his class. He proceeded to work in high-end restaurants in New York City, Martha's Vineyard, MA and Naples, FL. Bryan currently lives in Asheville, NC with Liisa and their Black Lab, Annie.

For more information about seafood and recipes visit:
http://hendersonvilleseafood.com

Author (bsullivan). Submitted on Tue, 8 Feb 2011 Time: 5:53 PM

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