Pasta Al Profumo di Arancia 

Oranges are the coming together of two fruits, the pomelo fruit, and the mandarin. Oranges are native to China grown as early as 2,500 BC. When the Arabs conquered Spain in the 8th century they introduced oranges. Later they were introduced into Italy. In the 16th century, Spaniards took oranges to the Americas.  It was the Spanish Missionaries, and the Franciscans who began planting orange orchards in Arizona and California. Florida eventually became a big grower due to favorable conditions.

 What about the orange skin, the zest? 

The skin of the orange contains three times the vitamin C compared to its pulp.

Zest of orange is widely used in Italian recipes. Orange zest can be used to give an extra touch of flavor, and a different scent or aroma to everyday dishes. Of course, only the orange part of the peel (zest) should be used, because the white part has a bitter taste. The most common use for orange zest is to add it to cakes, custard, salads, pasta dishes or risottos, on fish or seafood, stews, in salted sauces or sweet creams, and tea infusions. The only time the orange and white part of the orange skin is used is to make a delicacy of candied the orange rinds.  

Here is one of my favorite recipes to make with orange zest and juice, “Pasta al Profumo di Arancia”. I hope you will enjoy it as much as I do.

Pasta al Profumo di Arancia There are endless preparations for pasta dishes.  I love to vary and experiment with new combinations or ways to present it. This is a simple, aromatic, and delicious dish, ideal to prepare for an improvised dinner or for a holiday.

Pasta al Profumo di Arancia

½ pound Tagliatelle or Parpadelle pasta 

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 medium shallot, finely minced

Zest in strips of 2 organic oranges (julienne style)

Juice 1 organic orange

4 fluid ounces heavy cream

Salt, freshly cracked black pepper, red pepper flakes

Minced Italian parsley for topping

1.        Cook the pasta according to package directions in salted boiling water. Reserve ½-1 cup of pasta water right before draining.

2.        Cut the orange peel into thin strips, avoiding the white part because it is bitter.

3.        In a large skillet, and the olive oil, butter, and shallot on low heat. Cook until the shallot is just golden.  Add the orange peels and cook 1-2 minutes until softened. Raise the heat to medium-low and add juice of 1 orange, cook until reduced by half.

4.        Add the cream and ½ cup of warm pasta water.  Cook 5-8 minutes until well blended and creamy.

5.        When the pasta is ready and drained, add to the skillet with the sauce and mix well. If too dry add a little more pasta water a few tablespoons at a time. Finish with lots freshly cracked black pepper and minced Italian parsley on top.