Spaghetti aglio e olio

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Adapted from Lidia’s Italy

Ingredients:
1/3 cup olive oil
10 cloves of garlic, sliced
1 lb. spaghetti
pinch of red pepper flakes
salt to taste
fresh Italian parsley (didn’t have)
fresh Basil (didn’t have)
½ cup Grana Padano, grated

Directions:
Bring a large pot of salted water to boil for the pasta. In a large skillet, heat olive oil over medium heat. Add the garlic and let sizzle until garlic begins to turn golden, about 2 minutes. Add the spaghetti to the boiling water once you begin cooking the garlic and give the spaghetti a stir. Once the garlic is golden, add the peperoncino and let toast for a minute, then ladle in 2 cups pasta water. Bring the sauce to a rapid boil. Season with salt based on taste (and how salty your pasta water is).

Once the sauce has reduced by about half and the spaghetti is al dente, scoop the pasta from the water and add to the sauce. Add the parsley. Cook and toss to coat the pasta with the sauce. Off heat, add the basil and grated cheese. Toss, adding a final drizzle of olive oil and serve immediately.

~Jessica

 

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Avocado pasta

IMG_20180403_144205.jpgAdapted from Damn Delicious

Ingredients:
350 g spaghetti
2 ripe avocados, halved, seeded and peeled
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil

Directions:
In a large pot of boiling water, season with salt and cook pasta according to package instructions; reserve a little pasta water. We had fusilli, which took 9 minutes to cook al dente.
To make the avocado sauce, combine avocados, basil (didn’t have — next time!), garlic and lemon juice in the bowl of a food processor (I minced and mashed by hand with a rice paddle); season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn (vegetables next time).
Serve immediately.

Fettucine con sugo di Mafalda

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Adapted from Lidia’s Italy

Ingredients:
Kosher salt
2 tomatoes, chopped
1/3 cup heavy cream
1/2 lb. pasta (I had farfalle)
10 basil leaves, freshly shredded (I had parsley)
1/2 cup Grana Padano, grated

Directions:
Bring a large pot of salted water to boil for pasta. Meanwhile… Saute 1/2 chopped red onion, 2-3 cloves of minced garlic, 1/2 minced carrot, 1/2 chopped gray zucchini in the saucepan. Bring the tomatoes to a simmer. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.
Slip the pasta into boiling water. When the pasta is al dente (15 minutes) and sauce is ready, drop the pasta directly into the sauce. If some pasta water gets in there, all the better!
Add the shredded basil (parsley), then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

I never knew this sauce had a name, but I have added cream to tomato sauce many a time for a variant on plain ol’ marinara. Not for the lactose-intolerant, of course, but adds some extra fat to a tasty vegetarian meal!

~Jessica

Herbed summer squash pasta bake

IMG_2707Adapted from smitten kitchen

Ingredients:
250 g De Cecco pasta
olive oil
3 summer squash, halved lengthwise and sliced thin
Juice of half a lemon
45 g (3 tbsp) unsalted butter
3 cloves garlic, minced
3 large or 5 skinny scallions, sliced thin, white and green parts separate
Pinches of red pepper flakes, to taste
25 g (3 tbsp) all-purpose flour
350 mL (1 1/2 cups) broth
thyme, oregano, salt and more pepper to taste
finely grated parmesan cheese
smoked Gouda, cubed small
chopped basil

Directions:
Cook the pasta to al dente in salted water. Drain and set aside. Heat oil in a pan on medium-high, season with salt and pepper, and fry the zucchini for 10 minutes without burning, browning both sides. Remove, and sprinkle the squash with some lemon juice. Melt butter in the pan on medium heat and fry the scallion whites and garlic for a couple of minutes. Add the flour until absorbed by the butter. Slowly add the (milk) broth, incorporating each time you mix it together. Season with lemon, salt, and pepper. Simmer for two minutes. Remove from heat and mix in all herbs. Season to taste. Add the gravy sauce to your baking dish. Add the pasta, squash, and cheeses. Stir to combine. Bake for 25-30 minutes until edges are golden brown. Serve hot, topped with chopped basil.

I subbed broth for the whole milk and smoked Gouda for the mozzarella. It made the sauce a quite nice gravy, surprisingly. I also had two tomatoes and some reserved puree that needed to go somewhere so… Mystery pasta bake. Yum! In hindsight, however, this would have been super delicious without the addition of tomatoes, although Amber really didn’t mind them.

~Jessica

Garlic herb pizza dough

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Like that shape? Trademarked.

Adapted from Simply Recipes

Ingredients:
pizza dough
1/3 cup tomato puree
2-3 mushrooms, thinly sliced
1/3 red onion, thinly sliced
3 cloves of garlic, thinly sliced
1/4 red bell pepper, thinly sliced
basil to garnish
spinach
1/3 cup parmigiano-reggiano, grated

Directions:
Let the refrigerated dough sit for 25 minutes at room temperature, longer if possible. Meanwhile, place the pizza stone on a rack in the lower third of your oven. Preheat the oven to 425-450°F for 30-60 minutes (depending on topping prep time.) Slice or grate your vegetable and cheese toppings. Do not load up each pizza with too many toppings as the crust will end up not crisp that way! About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

Take the ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Let the dough relax 5 minutes. Stretch dough into a thin 12-inch round — I did this classical way, tossing the round on my knuckles in the air. Be careful! Brush the top of the dough with olive oil (to prevent soggy dough from the toppings). Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling? Let rest another 5 minutes.

Here I removed the pizza stone from the warming oven. It’s very hot. If you have it, sprinkle the pizza stone with cornmeal (I didn’t), and place the dough on top. Spoon on the tomato sauce (I added some dried oregano, red pepper flakes, salt, pepper here), sprinkle the cheese, and place your desired toppings on the pizza. Slide the baking stone into the oven. Bake until the crust is browned and the cheese is golden, about 10-15 minutes. Then drizzle with olive oil.

Ok, so this post title is a lie. I used garlic herb pizza dough from Trader Joe’s, which only recommended a (too short) baking time of 6-8 minutes. But I followed all the other steps. Wish I had had 250 g diced fresh mozzarella, and torn basil! Made a baby spinach side salad rather than wilt it in the oven as a topping.

~Jessica

P.S. Pizza attempt #1Pizza attempt #2Pizza attempt #3

Pappardelle al ragù alla bolognese

Adapted from Jamie Oliver

olive oil
1/2 medium onions, finely chopped
1/2 carrot, trimmed and finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
250g turkey mince
400g plum tomatoes
1 sprig rosemary, dried oregano, 2 fresh bay leaves
2 tbsp tomato purée
1 red chilli, seeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes, sliced in half (optional)
basil leaves, ¾ finely chopped and the rest left whole for garnish
75g Parmesan, grated, plus extra to serve
400g pappardelle (or tagliatelle or fettuccine if you like)

If using meat, cook the bacon first. Saute onions in olive oil/butter on medium heat until fragrant. Add garlic and cook a couple minutes. Add the carrot, then the celery and cook until softened. Add the ground meat and wine. Cook a bit. Add the tomatoes and puree/water, the chili pepper if you like, and all herbs. Let stew for 30-60 minutes. Boil water for the pasta meanwhile. Cook pasta one minute short (al dente). Add the pasta to the sauce and swirl to coat thoroughly. Serve immediately, topped with freshly grated Parmesan and torn basil. Buon appetito.

~Jessica

White bean soup with kale and rosemary

Adapted from Ina Garten and Damn Delicious, although inspired by smitten kitchen

1 can white cannellini beans, drained and rinsed
1 red onion, diced
olive oil
3 garlic cloves, minced
1 large branch of fresh rosemary (I only had dried)
chicken stock
1 bay leaf
pinch of dried thyme
1/2 bunch of fresh basil
2 bay leaves
2 cups kale (I only had baby spinach)
fresh parsley, chopped for garnish
Kosher salt and freshly ground black pepper, to taste

Saute the onions in olive oil on medium-low heat for 10-15 minutes until translucent. Add garlic and cook until fragrant. Add the beans, rosemary, stock, and bay leaf. Cover, bring to a boil, and simmer for 30-40 minutes. Remove herbs and stir in greens (e.g. spinach) and parsley. Salt and pepper to taste, topped with fresh basil. Serve with toasted bread, drizzled with good olive oil and rubbed with cut garlic.

~Jessica

P.S. A similar attempt by myself. I also threw in some diced carrot and celery to use them up.