I was born during the 1940’s.  I remember “lights out”, air raids and area wardens. There was a war going on, times were rough, and many foods were rationed and many unavailable.  We had to buy certain items with food stamps and many times though promised were not available.  Meat was very scarce and what was available was expensive. But my family, like most was creative and diligent.  Ration stamps were traded with relatives and friends to barter or fill in for items needed. We cut coupons from LaRosa spaghetti boxes and traded them for items like dishes and that’s where the term “depression glass” comes in. 

We also saved all the cooking fat, that couldn’t be reused, in cans.  I can’t remember where we had to bring them, but I remember being told they were made into candles for the soldiers.  My Mother-in-law used the fat to make soap for laundry and dish soap. Sugar was very scarce but then little baking was done except for a special occasion. Many ways were found to make ends meet.  Somehow, I never felt deprived. This was a meal we ate often but for me it was quite enjoyable. Maybe it was because my Little Nonna made it. She lived in the brownstone right next door which housed more uncles, aunts and cousins and we often went there or she came to our house and cooked sometimes. I loved everything she made, as simple as it was, and always looked forward to her meals……. everything except liver.  Never liver! But Little Nonna only made that for my Dad!

PASTA POVERA

(Poor Man’s Pasta)

1 Lb Pasta – Your favorite
3 C. Breadcrumbs – plain or Italian style – your choice
2-3 Garlic Cloves – minced
Red Pepper Flakes – a pinch or to taste
¼ C. Extra Virgin Olive Oil

Cook pasta in salted water, al dente. Meanwhile heat the oil in a large skillet over medium heat and sauté the breadcrumbs, garlic and pepper flakes until the crumbs are golden brown. Drain the pasta, trying to not shake off to much of the pasta water. With a slotted spoon remove the bread crumb mixture and spread over the pasta. Along with as much of the pan oil as possible. Mix well and add more oil, as necessary. This works best with homemade breadcrumbs because they are not as fine as store bought. 

NOTE: Growing up we could not eat meat on Friday. On the First Wednesday of every Season, we couldn’t eat meat either. For Catholics these were called Ember Days. So, this was a good basic meatless meal. For a variety sometimes anchovies were mashed and cooked with the breadcrumb mixture. My brother and I being cheese lovers always topped our pasta with grated cheese. I suggest you do too for an added dimension.

BUON MANGIATA!