In an effort to take advantage of the relatively mild weather before the inevitable cold spell comes (though the winter wonderland decorations already bedazzling just about every outdoor space have me believing that it’s already here), I’ve been booking my weekends with just about every outdoor activity possible. From long walks and wineries to old college town tailgating and, just last weekend, to the delightfully food-oriented Emporiyum.
Essentially a pop-up market, Emporiyum set up shop at Union Market in DC and about 100 chefs, creatives and artisanal food-makers brought their beautiful and delicious creations for all to eat, drink, and purchase. With free samples at almost every stall, my friends and I spent a good two hours meandering through every inch of the space, robotically reaching out to try everything presented to us. Scattered amongst some more well-known purveyors like Shake Shack and Route 11 chips, it was actually the tiny food businesses, the ones really experimenting with their subjects of choice, that impressed me the most. A crowd favorite was Buredo, the sushi burrito sensation that’s taking DC by storm (and yes, it is as good as it looks). I also ended up walking away with cod brew coffee aged in whiskey barrels from Vigilante Coffee, spicy maple syrup from Mixed Made, a smoked cinnamon ice cream from Little Baby’s Ice Cream, and some rye trumpet pasta from Spoglini Pasta Shop.
I’m not entirely sure why I bought the pasta. I honestly don’t even really eat that much pasta. But something about the unique and interesting shapes they offered, the rough-textured exteriors of the dry noodles, and the array of flavors from Everything Bagel Fusilli to Mint Cavatelli, had me suddenly needing to buy a bag. When it came time to make a dish out of it, I started with my favorite tomato butter sauce and built upon that with ingredients typically paired with rye, in this case hot smoked salmon and capers. I cut the tanginess of the sauce with a little bit of cream and added some freshness with spinach, fresh dill and a touch of lemon juice and zest. The dish is comforting and hearty without being overly heavily – it is Thanksgiving in 4 days after all – and once the sauce is done it all comes together fairly quickly. Of course the dish would still be great with any standard pasta, but if you can get your hands on some made with rye (Spoglini sells online!) you’ll see just what a difference it makes.
Rye Pasta with Salmon and Tomato Cream Sauce
Sauce recipe based on Marcella Hazan’s tomato butter sauce
1x28 oz can whole peeled tomatoes
5 Tbs. butter
1 medium onion, peeled and halved
½ cup heavy cream
1 lb rye trumpet pasta
1 Tbs olive oil
1 large bunch of spinach
2 Tbs. capers
juice and zest of a lemon
8 oz hot smoked salmon, torn into large chunks
1 Tbs chopped fresh dill
salt and pepper
Start by making the sauce. In a large saucepan combine the tomatoes, butter and the two halves of the onion along with a generous pinch of salt. Bring to a boil and then reduce to a simmer to cook for about 45 minutes, until thick. Occasionally use a wooden spoon to stir and break up chunks of the tomato. When the sauce is done, transfer the onion pieces to a plate, cut into rough chunks, and return to the pot with the sauce. Stir in the cream and set aside.
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve a half-cup of the pasta water and drain. Pour the noodles back into the empty pot and set aside.
Meanwhile, heat the olive oil over medium in a large skillet. Add the spinach and sauté until wilted. Add in the capers and the lemon zest and pour in the tomato sauce to warm it back up. Once hot, add the sauce to the pot with the cooked noodles. Add the salmon pieces and the dill to the pasta along with a squeeze of lemon juice and gently mix to combine. Pour in some of the reserved pasta water if it looks a little dry. Taste and season with salt and pepper as desired.