Tagged with pasta

Vinegar-Glazed Butternut Squash Pasta Salad

Ingredients One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups) 1/4 cup plus 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon honey Kosher salt Pepper 3/4 pound whole-wheat fusilli 1/4 cup plus 1 tablespoon unrefined hazelnut oil 1 head of Treviso or 1/2 a small head of radicchio, thinly sliced 1/2 cup … Continue reading

Southwest Pasta Salad

Ingredients 2/3 c. mayonnaise 1/3 c. sour cream 1/4 c. cilantro, chopped 2 tbsp. milk 2 tbsp. lime juice 1 jalapeño pepper, seeded and minced 1 tsp. salt 7 oz bowtie pasta, cooked, rinsed, and drained 2 lg. tomatoes, seeded and chopped 1 yellow bell pepper, cut into sticks 1 zucchini, quartered length-wise and sliced … Continue reading

Simple Lemony Linguine

Ingredients 500 g dried linguine 3 lemons (zest and juice) 6 tbsp. extra virgin olive oil 100 g. parmesan cheese, grated salt and freshly ground black pepper Preparation Cook the linguine according to the instructions on the packet – in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the … Continue reading


Ingredients 1 lb. thick macaroni 7 tbsp olive oil 2 vegetable stock cubes (optional) 1 lg. onion, finely chopped 1 lg. clove garlic 2 lb. minced meat (half pork and half beef, or lamb, etc.) 2 tsps dried mint, rubbed 1 tsp oregano Freshly ground pepper 1 cup pureed tomatoes 1 tsp tomato paste 1 … Continue reading

Swiss Chard Pesto with Almonds

Ingredients Kosher salt 3 bunches Swiss chard, stems removed 3/4 cup toasted almonds 3/4 cup grated aged Pecorino Romano cheese Pinch nutmeg Pinch ground cloves 2 lemons, zested and juiced 1 clove garlic, grated on a rasp grater About 3/4 cup extra-virgin olive oil Freshly ground black pepper Preparation Bring a large pot of water … Continue reading

Sugar Snap Pea Pesto

Ingredients 4 cups sugar snap peas 1 large onion, sliced 1 tablespoon butter 1 cup parmeggiano reggiano (parmesan) cheese 1 clove garlic 1 pound penne rigate 1 cup olive oil 1/2 cup pignoli nuts 1 pinch crushed red pepper flakes 1 tablespoon fresh spearmint Salt and pepper, to taste Preparation Prep the sugar snap peas, … Continue reading

Cacio e pepe

Ingredients Salt 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish 1 cup finely grated Parmigiano-Reggiano 1 tablespoon ground black pepper, plus more for finishing the dish ¾ pound tonnarelli or other long pasta like linguine or spaghetti Good olive oil Preparation Put a pot of salted water on to boil. … Continue reading

Orecchiette al Cavolfiore

Ingredients 1 medium cauliflower 1 clove garlic 1 chili (red?) 2 tbsp olive oil 500g (just over 1 lb) orecchiette pasta 3 anchovy fillets, roughly chopped salt parmesan, for serving, grated Preparation Cut the cauliflower into little florets, cook in salted boiling water for 5 minutes, drain. Peel the garlic and deseed and chop the … Continue reading

Whole-Wheat Spaghetti with Italian Sausage and Fennel

Ingredients ¼ c. olive oil 6 garlic cloves, pressed ½ tsp. red pepper flakes (JP: reduce to make less spicy) Salt 8 oz. sweet Italian sausage 1 fennel bulb, halved, cored, and sliced thin ½ c. pine nuts, toasted and coarsely chopped ½ c. coarsely chopped fresh basil leaves 2 tbsp. lemon juice 1 lb. whole-wheat spaghetti 1 oz. grated parmesan (~½ c.) Preparation … Continue reading

Rigatoni alla Genovese

Ingredients 2.2 lb (1 kg) yellow onions, finely chopped 3/4 lb. ground beef or pork 2 tbsp. garlic 1/2 lb. rigatoni 3/4 c. shaved parmesan cheese, plus more for serving salt and pepper 1/4 c. cream 1/4-1/2 c. dry white wine olive oil Preparation Liberally coat the bottom of a heavy bottom sauce pot with … Continue reading