Fresh Tomato Risotto

My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤

I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.

This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!

Yield: 4 servings

• extra-virgin olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• coarse salt and pepper
• 1 1/2 cups arborio or carnaroli rice
• pinch of red-pepper flakes
• 3 large garlic cloves
• 1/2 cup white wine
• 2 cups diced ripe red tomatoes (and all juices)
• 3 to 4 cups boiling water, chicken or vegetable broth
• 1/2 cup grated pecorino or Parmesan, plus more for serving
• 2 to 4 medium tomatoes, in different colors, sliced
• chopped parsley, for garnish
• snipped basil, for garnish

1. Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
2. Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes.
3. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
4. Add 2 cups boiling water or stock and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
5. When the liquid is absorbed, add remaining 1 cup water or stock and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. (I added an additional cup of stock.)
6. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture.
7. Turn off the heat, stir in the grated cheese and 2 more tablespoons olive oil. (I omitted the additional oil.)
8. Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper.
9. Sprinkle with parsley and basil. Pass more grated cheese at the table, as desired.

Prosciutto Carbonara with Spinach

Another weeknight pasta dish- another rigatoni dish! 🙂 Adding greens to this classic dish is a healthy upgrade.

This recipe was adapted from Martha Stewart Living. I used a combination of beet greens and spinach and kept the crispy prosciutto pieces intact instead of crumbling them. Nice.

Yield: Serves 4

• 1 T extra-virgin olive oil
• 3 oz prosciutto, sliced lengthwise into 1/2-inch wide strips (I used 7-8 slices)
• 2 large eggs, plus 2 yolks
• 1 oz Pecorino Romano, grated (about 1/4 cup), plus more for serving
• 12 oz rigatoni
• Kosher salt and freshly ground black pepper
• 6 oz baby spinach or other tender greens (I incorporated sliced beet greens)

1. In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels.
2. In a bowl or (2-cup) glass measuring cup, whisk together whole eggs, yolks, and grated cheese.
3. Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain.
4. Slowly whisk 1/4 cup pasta water into egg mixture.
5. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
6. Stir constantly over low heat until sauce thickens and clings evenly to pasta and greens wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce.
7. Stir in all prosciutto. Serve with more cheese and pepper, as desired.

Zucchini Salad with Pecorino, Basil, & Almonds

This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.

This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.

Yield: 4 to 6 servings

• 3 T extra-virgin olive oil
• 1 small to medium shallot
• 2 T capers, chopped, plus 2 teaspoons caper brine
• zest of one lemon (about 1 tsp)
• 1 T freshly squeezed lemon juice
• 1 garlic clove
• Kosher salt and freshly ground black pepper
• 3 medium zucchini or summer squash (6 to 7 ounces each), or a combination
• 1/3 cup shaved Pecorino-Romano cheese
• 1/4 cup torn fresh basil, plus more for garnish, if desired
• 1/4 cup chopped flat-leaf parsley, plus more for garnish, if desired
• 1/3 cup roasted salted almonds, chopped

1. In the bowl of a mini food processor, mince the shallot and garlic.
2. Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
3. Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
4. Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
5. Just before serving, season the zucchini with salt and pepper and toss to coat.
6. Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
7. Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.

Cacio e Pepe

This is a dream quick dish for me. Cheese and pepper… two of my favorite ingredients. This classic Italian recipe was adapted from Bon Appetit.

I have made it on a few occasions using both Barilla bucatini and DeCecco linguine fine, par cooking the pasta for 5 minutes. It is wonderful served with a simple green salad or roasted vegetables. Love it.

Yield: Serves 2 to 3

• coarse salt
• 8 oz pasta (such as egg tagliolini, bucatini, linguine fini, or spaghetti)
• 3 T unsalted butter, cubed, divided
• 1 tsp freshly cracked black pepper
• 3/4 cup finely grated Grana Padano or Parmesan
• 1/3 cup finely grated Pecorino Romano

1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
2. Meanwhile, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
4. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry. I added all of the remaining pasta water.)
5. Transfer pasta to warm bowls and serve.

One Year Ago:

• Harissa Marinade

Two Years Ago:

• Stir-Fried Chicken & Bok Choy

Three Years Ago:

• Rigatoni & Cauliflower Al Forno

Four Years Ago:

• Escarole, Feta, & Shrimp Pasta

Five Years Ago:

• $4 Spaghetti That’s Almost as Good as $24 Spaghetti

Baked Ziti with Cauliflower

Adding vegetables to a baked pasta dish is a wonderful way to slim it down and make it a little bit healthier. My son enjoyed this version as much as our standard super cheesy baked ziti. Not only does this version incorporate cauliflower, it is also upgraded by adding flavor from saffron and anchovies.

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. The dish was inspired by another Sicilian cauliflower dish in Clifford A. Wright’s “Cucinia Paradiso.” I modified the recipe by roasting the cauliflower, increasing the garlic and tomatoes, using whole wheat pasta, and incorporating mozzarella cheese. Great.

Yield: Serves 6

• 1 medium cauliflower, about 2 pounds, leaves and stem trimmed, cut into florets
• coarse salt, to taste
• pinch of saffron threads
• 2-4 T extra virgin olive oil
• 4 garlic cloves, minced
• 3 anchovy fillets, rinsed and chopped
• 1 28-ounce can chopped tomatoes, with juice
• freshly ground pepper, to taste
• 2 T chopped flat leaf parsley
• ¾ pound ziti or penne rigate (I used whole wheat penne)
• 1/2 cup (2 ounces) pecorino or Parmigiano-Reggiano cheese, grated
• 1/2 pound part-skim mozzarella cheese, grated

1. Preheat an oven to 425 degrees, preferably on convection roast.
2. On a parchment paper lined, rimmed baking sheet, toss the cauliflower florets with 1-2 tablespoons of the olive oil, salt and pepper. Roast in preheated oven for 20 minutes, or until tender.
3. Reduce the oven temperature to 375 degrees, on convection.
4. Place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.
5. Combine the grated cheeses in a bowl.
6. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper.
7. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
8. Stir in the roasted cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.
9. Bring a large pot of water to a boil and salt generously. Add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. (I cooked the whole wheat penne noodles for 5 minutes, 2 minutes shy of al dente.) Drain and transfer to a bowl.
10. Oil a 3-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish.
11. Combine the remaining cauliflower mixture with half of the remaining cheese and spoon over the pasta.
12. Sprinkle the rest of the cheese over the top. Drizzle on the remaining tablespoon of oil.
13. Place in the oven and bake for 20 to 25 minutes, until bubbling. Garnish with parsley, if desired. Serve hot.

One Year Ago:

• Orecchiette with Corn, Bacon, & Parmesan
• Roasted Squash with Cherry Tomatoes & Eggs

Two Years Ago:

• Pesto Polenta with Fresh Tomatoes

Three Years Ago:

• Grilled Bread with Marinated Tomato Salad with Arugula

Four Years Ago:

• Grilled Shrimp Tacos with Tomatillo Salsa
• Grilled Brined Pork Loin

Five Years Ago:

• Terrific Low Fat Lasagna
• Chicken & Dumplings

Bucatini with Roasted & Fresh Tomatoes

This is a wonderful seasonal dish to make with summer tomatoes. It was especially fabulous with my new favorite pasta, bucatini, too. We ate it warm but it could also be enjoyed at room temperature. The crunchy, cheesy croutons really added something special.

I used store-bought ricotta as a shortcut, but included a link to freshly made ricotta below. This recipe was (very slightly) adapted from Martha Stewart Living. Quick and delicious!

Yield: Serves 4

• 1 pound grape or cherry tomatoes (3 cups)
• 7 tablespoons extra-virgin olive oil, plus more for drizzling
• coarse salt and freshly ground black pepper
• 3 slices rustic bread, crusts removed, torn into small pieces (1 1/2 cups) (I used Trader Joe’s Tuscan Pane)
• 1/4 cup finely grated Pecorino Romano (1/2 ounce), plus more for serving
• 2 medium tomatoes, cut into a 1/2-inch dice (2 cups)
• 1/4 cup packed shredded fresh basil, plus sprigs for serving
• 3 tablespoons shredded fresh mint, plus sprigs for serving (I omitted the mint)
• 12 ounces bucatini, spaghetti, or linguine
• 1 cup fresh ricotta

1. Preheat oven to 425 degrees, preferably on convection.
2. In an 8-inch square baking dish, toss cherry tomatoes with 3 tablespoons oil; season with salt and pepper. Roast until bursting and charred in spots, 20 to 30 minutes.
3. Meanwhile, on a parchment paper-lined rimmed baking sheet, toss bread with 2 tablespoons oil and Pecorino Romano; season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
4. Toss diced tomatoes, basil, and mint (if using) with remaining 2 tablespoons oil; season with salt and pepper.
5. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
6. Return pasta to pot; toss with roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper.
7. Divide among plates, then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons.
8. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.

One Year Ago:

• Fresh Tomato Sauce

Two Years Ago:

• Summer Pasta with Zucchini, Basil, & Ricotta
• Pappardelle with Mashed Peas & Pecorino

Three Years Ago:

• Spinach & Ricotta Pappardelle
• Herbed Ricotta Pasta with Corn & Zucchini

Four Years Ago:

• Mini-Farfalle with Zucchini & Parsley-Walnut Pesto
• Panzanella with Ricotta

Orecchiette with Corn, Bacon, & Parmesan

My family has a tough time getting back into our school schedule after summer vacation. It’s such a struggle!  I have a few quick weeknight meals that are just perfect for those of us who are suddenly short on time.

I first made this dish to celebrate after receiving my first ever organic corn in my CSA share. I had used cavatappi noodles and was disappointed in my choice of pasta. I think that this dish was perfect the second time around with my farm stand corn and orecchiette. Yay!

This recipe was adapted from Smitten Kitchen.com. Quick and tasty comfort food.

Yield: Serves 6 to 8

• 16 ounces dried orecchiette pasta
• 1/2 pound bacon, ideally thick-cut, sliced into 1/4-inch pieces (I used 5 slices)
• 3 ears corn, shucked and kernels cut from cob (I used bi-color corn)
• coarse salt and freshly ground black pepper
• red pepper flakes, optional, to taste
• 6 scallions, sliced
• 2/3 cup finely grated parmesan or pecorino romano
• a fistful of fresh basil and/or chives, chiffonade

1. Cook pasta according to package directions, until al dente, or 1 to 2 minutes before it is done. Reserve a cup of pasta cooking water and drain.
2. Scatter bacon in a large sauté pan (4 quart) over medium-high heat, no need to heat the pan first. Cook, stirring, until evenly browned and crisp.
3. Use a slotted spoon to transfer bacon bits to paper towels to drain. Pour off all but 2 tablespoons bacon fat from pan (reserve for other uses, like frying eggs) and add corn to it.
4. Season corn with salt and pepper and cook, stirring for 1 to 2 minutes, until crisp-tender. Add a dash or two of red pepper flakes, if using.
5. Add pasta and a couple splashes of the cooking water and half the parmesan and toss, toss, toss the pasta with the corn, seasoning with more salt and pepper if needed and adding more cooking water if it doesn’t feel loose enough.
6. Add scallions and stir to warm. (I reserved a few for garnish.)
7. Stir in bacon and transfer to a serving bowl. (I reserved a little bit for garnish.)
8. Sprinkle with remaining cheese, fresh herbs, and reserved scallions and bacon. Serve.

One Year Ago:

• Strozzapreti with Roasted Tomatoes
• Pesto Polenta with Fresh Tomatoes

Two Years Ago:

• Roasted Tomato & Pancetta Penne
• Corn Risotto

Three Years Ago:

• Avocado-Lime Pasta
• Pasta alla Norma
• Swiss Chard Pesto with Strozzapreti & Poached Eggs