Bauhaus Pasta

A German school of architecture and design may seem to have little in common with Italy’s signature ingredient, but both fly the flag of less is more. Just as the austere, minimalist lines of the Bauhaus are timeless, so is the austerity and concentrated flavour of a well constructed pasta dish. Summer can be a tricky time for pasta – balancing elegance and freshness with a light touch is a careful balance. What then is ‘Bauhaus Pasta’? It all starts with cream.

Cream – it is not the first ingredient that comes to mind when the mercury begins to rise (aside from the Eton mess and other fruit desserts), but just the right amount gives a richness that manages to vibrate on the tongue. A good organic single cream, I get mine from the West Country, has an almost fruity and floral essence to it. Mushrooms and meats accentuate the rich fatty flavours of cream, while lighter vegetables bring forward the ‘flavours of the field’. Vegetables of choice are, of course, tomatoes, but also courgettes and spinach. I particularly like the blend of tomatoes, spinach, and cream. Acidity from the tomatoes, slight bitterness from the spinach, and the sweetness of the cream all dance in harmony. Some garlic and dry white wine seal the deal. Just toss in the pasta and some fresh basil and there you have it – Bauhaus Pasta.

In hot weather I prefer to sprinkle a bit of Parmesan on the top of the pasta, but this also works well with some Parmesan stirred in the sauce if you want something a bit richer. A white wine with the right level of acidity cuts through the fat and restores balance to the palate. A good Trebbiano d’Abruzzo or Soave would work very well with this dish, though avoid the battery acid variety found in most supermarkets.

The idea of ‘Bauhaus Pasta’ can be adapted to the seasons, but the core principle is the same. Simple, sharp yet not overpowering flavours ,with a minimum of ingredients and fuss. Perhaps this would best be called ‘Summer Bauhaus Pasta’. Look for autumn, winter, and spring varieties in the coming months!

Bauhaus Pasta for 2

Approx 200-250g pasta (I like penne or rigatoni for this dish)
4 Fresh Tomatoes, diced
200g Fresh Spinach
3 Small Garlic Cloves, minced
50-100ml of Single Cream (to taste)
A splash of dry white wine
2-3 sprigs of basil, leaves torn
Salt and pepper to taste
Parmeggiano-Reggiano to taste

In a little olive oil, sauté the minced garlic cloves.

Mix in the tomatoes and stir for a few minutes, until the tomatoes give off much of their liquid.

Add the spinach and let wilt, stirring for a further 5 min or so.

In the meantime, boil the pasta.

Add a splash of white wine, let it evaporate. Slowly follow with the cream, adding a bit at a time.

Salt and pepper the sauce, drain the pasta, and add the pasta to the sauce.

Top with Parmesan, followed by the basil. Enjoy!