Seasonal Penne

Makes 4 servings as a main course

6 servings as a first course. 

This tasty dish is delicious for all seasons. I like to serve it at room temperature.  

INGREDIENTS:

• 1 pound imported penne

SAUCE:

• 4 tablespoons extra-virgin olive oil

• 5 scallions thinly sliced, including the green parts

• 4 garlic cloves, finely chopped

• 10 sun dried tomatoes quarters in oil, sliced

• ½ cup pitted Kalamata olives, halved

• 2 tablespoons capers

• 1 cup tightly packed flat leaf parsley, coarsely chopped

• 4 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

 PREPARATION:

1. Heat the oil in a large saucepan. Add the scallions and garlic. Sauté over low heat until soft.  

2. Add the tomatoes, olives, and capers. Stir, then add the parsley, lemon juice, salt, and pepper.  

3. In a large, covered saucepan, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once.

4. Boil briskly, uncovered for about 9 minutes, or until the pasta is al dente.

5. Drain well in a colander and toss with the sauce.

6. Season to taste with lemon juice, salt and pepper.  

NOTE:

Leftover pasta may require more seasoning.

Pasta with Ricotta

Makes 6 first course servings, 4 main course servings.

I particularly like this dish on hot summer days.

INGREDIENTS:

• 2 medium onions, very thinly sliced (See Note)

• 8 ounces shiitake mushrooms

• 4 tablespoons unsalted butter

• 8 ounces whole ricotta

• ½ cup grated imported Parmesan cheese

• Leaves from 8 sprigs of thyme, leave some for garnish

• 3 tablespoons lemon juice, approximately

• Kosher salt

• Freshly ground black pepper

• 1 pound imported penne or any other small shaped pasta.

PREPARATION:

1. Peel onions and slice paper thin. Wipe the mushrooms with a damp paper towel, discard the stems and slice thinly.

2. Melt 1 tablespoon butter in a large skillet, add the onions, and sauté over low heat, stirring frequently, until the onions are translucent, about 10 minutes. Transfer to a dish.

3. Add the remaining butter and the mushrooms to the skillet and sauté over high heat untill they are soft.

4. Return the onions to the skillet and add the ricotta, Parmesan cheese and thyme. Season with lemon juice, salt and pepper.

5. In a large pot bring 3 quarts of water to a rolling boil. Add 1 tablespoon salt and the pasta. Stir and boil briskly, uncovered for about 8 minutes, until the penne is al dente.

6. Drain well in a colander. Combine with the ricotta and season to taste.

NOTE:

I slice the onions on a mandolin.

I use the DeCecco brand of pasta.

Spaghetti with Tomato Eggplant Sauce

Makes 6 first course servings.

Makes 4 main course servings.

This dish is for any time of year since the tomato sauce is not made with fresh tomatoes and eggplant is available all year.

Traditionally the eggplant is fried or roasted, but I prefer to broil it. This method requires less oil and saves time.

Freezing this sauce to have on hand is a help.

INGREDIENTS:

• 2 baby eggplants, about ¾ pounds (See Note)
• ½ cup extra-virgin olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• One 28 ounce can crushed San Marzano style tomatoes
• 1 cup tightly packed basil leaves, coarsely torn
• ¼ teaspoon chili powder, approx
• 1 pound spaghetti
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the broiler.
2. Trim and discard eggplant stems, peel the eggplants, cut into ½ an inch dice, and place in a bowl. Toss the eggplant with ¼ cup of oil and spread it on a foil lined baking sheet.
3. Broil for about 8 minutes or until almost soft. Season lightly with salt and pepper.
4. In a large saucepan heat the rest of the oil, add the onion and garlic and sauté over low heat, covered for about 5 minutes.
5. Add the tomatoes, basil and chili powder. Bring to a boil over high heat, reduce the heat and simmer, covered for 15 minutes. Add the eggplant and combine.  
6. Bring 5 quarts of water to a rolling boil, add 2 tablespoons salt and all the spaghetti at once. Stir and boil briskly, uncovered for about 7 minutes. The pasta should be very al dente; it will continue cooking in the hot sauce.
7. Drain well in a colander and combine with the hot sauce.
8. Season to taste

NOTE:

I prefer using baby eggplants because they are not as seedy as regular ones.

ZITI WITH HERBS AND MOZZARELLA

ZITI WITH HERBS AND MOZZARELLA

Makes 6 appetizer servings or 4 main-course servings

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ingredients

• 4 garlic cloves, unpeeled
• 2 cups tightly packed fresh basil leaves
• 1 cup tightly packed flat-leaf parsley
• 1 cup loosely packed arugula leaves
• 4 tablespoons extra virgin olive oil
• 1/2 pound fresh mozzarella
• 1/2 teaspoon crushed red pepper
• Kosher salt
• 1 pound imported ziti
• 3 tablespoons freshly squeezed lemon juice
• Freshly ground black pepper

Preparation

1. Wrap the garlic cloves in foil and bake in a toaster oven at 400 degrees for 15 to 20 minutes, until soft. Cool.

2. Peel the cloves and place them in a food processor along with the basil, parsley, and arugula. Adding the oil in a stream through the feed tube, pulse until semicoarse. Transfer to a large bowl.

3. Cut the mozzarella into 1/2-inch cubes. Add the cheese, along with the crushed pepper, to the herb mixture and combine.

4. Bring 5 quarts of water to a rolling boil in a large pot. Add 2 tablespoons salt. Add all the ziti at once and stir. Boil briskly, uncovered, for about 5 minutes, until the pasta is al dente.

5. Drain in a colander, refresh with cold water, and drain well again. Add the ziti to the herb and mozzarella mixture and combine. Season to taste with the lemon juice, salt, and pepper.