I am a list person. I have lists all over my house… things to do, things to cook, etc. I love a good list. (I especially love crossing items off of these lists!) This simple version of this typically complex dish was part of Bon Appétit’s list of the Most Popular Chicken Dishes of 2019. Bon Appétit loves lists too. 🙂
This dish is all about the rice, and I had some special Basmati rice given to me by a friend just waiting for an occasion to shine. Perfect. I loved the layers of flavor and different textures in the finished dish. It is loaded with spices, nuts, dried fruit, and topped with caramelized onions.
The raita and the chicken (in marinade) are prepared a day in advance. This recipe was adapted from Bon Appétit, contributed by Sohla El-Waylly. I used boneless, skinless chicken thighs instead of bone-in and modified the proportions. The creamy raita is essential to the finished dish. We also ate it with roasted cauliflower on the side. It was buttery, rich and delicious.
Yield: Serves 6 to 8
½ tsp granulated sugar
1½ cups whole-milk yogurt, divided (I used whole-milk Greek yogurt)
3 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1 red onion
1 4″ piece fresh ginger, peeled, thinly sliced
4 garlic cloves, smashed, peeled
¾ tsp ground cinnamon
½ tsp ground cardamon
10 boneless, skinless, chicken things or 4-6 bone-in chicken thighs (about 1 1/2 lbs)
2 dried bay leaves
¾ cup kosher salt
2 cups Basmati rice, preferably aged, such as Daawat (I used Aahu Barah)
1 red onion, thinly sliced
¾ cup melted ghee
½ cup mixed coarsely chopped nuts, such as almonds, pistachios, pine nuts, and/or walnuts
1 T granulated sugar
¾ cup mixed dried fruit, such as prunes, apricots, pineapple, and/or cranberries (I used chopped dried mango and dried cranberries)
To Make the Onion Raita:
- Finely grate the zest of 1 lemon (about 1 tsp) into a small bowl.
- Squeeze in juice from one half of the lemon.
- Add sugar, 1 cup yogurt, 1 tsp salt, and ¼ tsp pepper.
- Finely chop one-quarter of the onion and stir into raita.
- Let sit at room temperature at least 1 hour or chill up to overnight.
To Marinate the Chicken:
- Purée ginger, garlic, cinnamon, cardamom, juice of remaining lemon half, and remaining three-quarters of onion, ½ cup yogurt, 2 tsp. salt, and ¾ tsp. pepper in a blender until smooth. (I used a Vitamix.) Transfer to a medium bowl.
- If using bone-in chicken thighs, pull skin off chicken thighs and discard.
- Transfer the chicken to the bowl with ginger mixture, add bay leaves, and toss to combine.
- Cover with a plate and let marinate at room temperature at least 2 hours or preferably chill up to overnight.
To Make the Rice and Assemble the Dish:
- Place a rack in lower third of oven; preheat to 350°, preferably on convection.
- Bring salt and 3 quarts of water to a rapid boil in a large pot over high heat.
- Meanwhile, place rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least 2 more times until water runs clear enough to see your hand through it.
- Add drained rice all at once to boiling salted water. Initially the water will stop boiling and the rice will sink to the bottom. Stir a few times with a wooden spoon to prevent sticking, then stop stirring. After a couple of minutes, the water will return to a simmer and a few grains will begin appearing near the surface. The rice is ready to drain when the grains have nearly doubled in size, the water returns to a boil, and most of the rice rapidly bubbles to the surface. When you bite into a grain, you want to see a hard white core; just like pasta cooked al dente, the grains should remain firm. Depending on the quality of your rice, this can take anywhere from 3–7 minutes, so begin tasting the grains early. (I boiled my rice for 7 minutes.)
- Drain rice and rinse with water until cool. Set aside.
- Cook onion and ghee in a 4–6-qt. Dutch oven over medium-high heat, stirring constantly, until onions are golden and crisp, 8–10 minutes. The sides and bottom of pot may brown and even develop some char. Using a slotted spoon, transfer onions to a plate. (I used a 6-quart enameled cast iron pot.)
- Reduce heat to medium-low and toast nuts in ghee in same pot, stirring occasionally, until fragrant and darkened in color, 2–3 minutes. Using slotted spoon, transfer nuts to another plate; set aside for serving. (I used raw slivered almonds and raw walnut pieces.)
- Transfer half of ghee in pot to a small bowl; set aside.
- Increase heat to medium-high and sprinkle sugar over remaining ghee in pot. Cook, stirring frequently, until sugar forms deeply caramelized clumps, 3–5 minutes.
- Add chicken, scraping in marinade, and bring to a simmer.
- Remove from heat and arrange chicken and marinade in an even layer.
- Sprinkle with dried fruit and one-third of fried onions.
- Top with rice.
- Poke 5–7 holes into rice with the back of a wooden spoon until you reach the chicken. Drizzle reserved ghee over and top with another third of fried onions.
- Cover with a tight-fitting lid and return to medium heat. Cook until you can hear the chicken gurgling in the pot and wisps of steam just begin to escape from lid, about 5 minutes. Do not open the lid at any point! If you peek, you will risk losing too much steam, preventing the rice from properly cooking through.
- Transfer pot to oven and bake, covered, 45 minutes. Let rest at least 15 minutes and up to 1 hour before uncovering.
- Using a large spoon or small plate, gently scoop rice off chicken and transfer to a platter. Carefully spoon chicken thighs and any sauce over rice. Top with reserved fried nuts and remaining onions.
- Serve alongside onion raita while ghee is still hot and rice is steamy.
Posted in Casserole, Chicken (Poultry), Recipes
Tags: almonds, biryani, boneless skinless chicken thighs, cardamon, casserole, chicken and rice, chicken things, cinnamon, cranberries, dinner, dried fruit, ghee, ginger, Greek yogurt, Indian, mango, pistachios, raita, red onion, walnuts
I actually have a third tasty soup to share. This one is reminiscent of one of our family favorites, Lentil-Kielbasa Soup. Don’t worry- it’s not so similar that it will prevent me from making my tried and true lentil-sausage soup as well this season. 🙂
This recipe was adapted from The New York Times, contributed by Sarah Digregorio. I used French green lentils instead of black lentils, modified the proportions and incorporated a mixture of CSA greens including beet greens, broccoli greens and escarole. I also garnished the soup with my CSA parsley instead of basil.
This soup could easily be made on the stove top instead of in a slow cooker. I loved that it gobbled up my CSA greens too.
Yield: 6 servings
- 1 pound hot or sweet Italian pork sausage, loose or removed from its casing
- olive oil, if necessary
- 1 large red or yellow onion, chopped
- Kosher salt
- 10 large garlic cloves, chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 thyme sprigs
- 2 oregano sprigs, leaves only, or 1 teaspoon dried oregano
- generous pinch of red-pepper flakes
- freshly ground black pepper
- 3/4 cup dry white wine (I used Pinot Grigio)
- 1 bay leaf
- 2 cups dried lentils, preferably black beluga (I used French green lentils)
- 1 (14-ounce) can whole or chopped tomatoes
- 8 cups chicken stock
- 5 ounces greens, such as baby spinach or kale, or 1 medium bunch greens, such as chard or kale, stemmed and chopped (I used a mixture of beet & broccoli greens with escarole)
- 1 T red-wine vinegar
- chopped fresh parsley or basil, for garnish
- grated Parmigiano Reggiano, for garnish
- In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes.
- Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
- Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes.
- Add the onion and garlic powders, the herbs, red pepper flakes and several generous grinds of black pepper. Stir to combine.
- Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
- Scrape the skillet mixture into the slow cooker with the sausage.
- Add the bay leaf and the lentils.
- Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice.
- Pour in the chicken stock.
- Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock.
- Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
- Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale.
- Stir in the vinegar.
- Serve in bowls, topped with chopped parsley and/or basil and grated Parmesan.
Posted in Greens, Pork, Recipes, Slow Cooker, Soups, Stews, & Chowders
Tags: beet greens, beluga lentils, black lentils, dinner, escarole, French lentils, greens, Italian sausage, kale, legumes, lentils, oregano, Parmigiano Reggiano, red onion, red wine vinegar, sausage, slow cooker, soup, spinach, stew, thyme
I do have a few more desserts to share, but I am interrupting those posts to share this amazing savory pie. It was ridiculously good. Worth every calorie in every indulgent bite. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour in the cornmeal crust (delicious) and adapted the method.
I made it with fresh sweet corn but I can imagine it would also be wonderful with frozen corn. We ate it with roasted potatoes and a giant green salad- a very satisfying meal. Fluffy and fabulous!
Yield: Serves 6 to 8
For the Crust:
- 1/2 cup/65 grams all-purpose flour, plus more for rolling
- 1/2 cup/65 grams whole wheat pastry flour (can substitute all-purpose)
- 1/4 cup/40 grams cornmeal or polenta/grits
- 1/4 tsp fine sea salt
- 1/2 cup/115 grams cold unsalted butter (1 stick), cubed
- 3 to 6 tablespoons ice water
For the Filling:
- 1/2 large or 1 small red onion
- 1 T fresh lime juice, plus more to taste (from 1/2 lime)
- 1/2 tsp fine sea salt, plus more as needed
- pinch of granulated sugar
- 4 ounces bacon (4 slices), diced
- 1 1/2 cups fresh or frozen corn kernels (from 2 ears if fresh)
- 2 T chopped pickled jalapeño, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
- 1 cup heavy cream
- 1/2 cup sour cream or plain Greek yogurt
- 3 large eggs
- 3/4 cup coarsely shredded sharp Cheddar (3 ounces)
- 3 T chopped parsley
To Prepare the Crust:
- In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
- Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
- Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
- Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
- Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
- Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)
To Make the Filling and Finish the Pie:
- Heat oven to 425 degrees, preferably on convection.
- Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
- Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
- Reduce oven temperature to 375 degrees, preferably on convection.
- While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
- Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
- Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
- Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
- Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
- Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
- Add cream, sour cream and eggs. Blend until you get a purée.
- Using a spatula, scrape corn purée back in pan with whole corn kernels.
- Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
- Scrape mixture into the baked pie shell.
- Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
- Cover the edge of the pie crust to prevent over-browning.
- Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Posted in Quiches & Tarts, Recipes
Tags: bacon, brunch, cheddar, corn, cream, dinner, jalapeños, lunch, pickled jalapeno, pie, quiche, red onion, sharp cheddar, sharp cheddar cheese, summer, tart, whole wheat pastry flour
It’s all about the sauce for me, and it’s all about the sauce in this dish. I try to adapt most skin-on chicken recipes to use my go-to protein, boneless, skinless, chicken thighs, but the skin is essential in this preparation.
This recipe was adapted from the New York Times, contributed by Alison Roman. I used red wine vinegar and stock in the sauce and also added garlic. We ate it with a giant green salad instead of the lemon-dressed lettuce in the original recipe but I included the gem lettuce option below.
I served this tangy chicken and roasted mushrooms with crusty sourdough baguette (to soak up the sauce), roasted potatoes, and a dollop of Greek yogurt. Amazing!
Yield: 6 servings
For the Chicken:
- 3 1/2 to 4 pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise)(I used 8 bone-in chicken thighs)
- Kosher salt and ground pepper
- 2 tablespoons canola oil
- 2 medium red onions, cut into 1-inch wedges
- 8 large garlic cloves, smashed and peeled
- 1/2 cup red wine vinegar or white distilled vinegar
- 1/2 cup chicken stock or water
- 1/2 bunch thyme, plus leaves for garnish
For the Roasted Mushrooms:
- 2 pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered (I used 24 oz cremini mushrooms and 10 oz button mushrooms, quartered)
- 3 T olive oil
- Kosher salt and freshly ground black pepper
For the Lemony Salad Greens with Sumac & to Serve:
- mesclun salad greens or 2 to 3 heads Little Gem lettuces, ends trimmed, quartered lengthwise
- 2 T fresh lemon juice
- 1 T finely grated lemon zest
- Kosher salt and ground pepper
- sumac, for sprinkling
- Olive oil, for drizzling
- crusty bread, for serving
- Greek yogurt, labneh, or sour cream, for serving
- Dry chicken with paper towels and season chicken with salt and pepper.
- Heat oil in a large, heavy-bottomed pot over medium-high heat. (I used a large and wide enameled cast iron pan.)
- Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 7 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you’re using. As the chicken browns, transfer it to a large plate.
- Add onions and garlic to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes.
- Add vinegar and stock/water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot.
- Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don’t need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, with an internal temperature of 165 degrees, 20 to 25 minutes.
- Meanwhile, roast the mushrooms. Heat the oven to 425 or 450 degrees, preferably on convection roast.
- Toss mushrooms with olive oil on a parchment paper-lined, rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven. (I roasted potatoes in the same oven.)
- If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving. (I served the chicken with green salad instead.)
- Remove chicken from heat and season the cooking liquid with salt and pepper as needed.
- Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.
Additional Suggestions to Complete the Meal:
- Bread: Slice any good, crusty loaf of your choosing about 3/4-inch thick and toast until golden brown. Rub with a cut garlic clove and drizzle with olive oil. Garlicky or spicy bread crumbs would also be welcome if you’re feeling carb-inclined. I served the dish with sliced sourdough baguette.
- Something creamy: Chicken loves more fat, especially this very tangy chicken. A bowlful of any seasoned creamy ingredient like sour cream, full-fat yogurt or labneh sprinkled with chives is excellent for spooning onto or underneath the chicken, over lemony lettuces and onto toast. I served the chicken with a dollop of Greek yogurt.
- Quick pickles: For a quick, light pickle, toss thinly sliced vegetables such as radishes or fennel with a little thinly sliced shallot and season with a good splash of vinegar, salt and pepper.
Posted in Chicken (Poultry), Recipes
Tags: chicken, chicken thighs, cremini, Greek yogurt, mushrooms, oyster, red onion, red wine vinegar, roasted mushrooms, shiitake, sumac, vinegar, white vinegar
Yes! I have many more weeknight chicken dishes to share. This one uses the genius technique of incorporating pan juices to create an incredible sauce with za’atar, coriander, and citrus.
This wonderful dish was reminiscent of a deconstructed gyro. It would also be incredible served with tomatoes, cucumbers and naan or pita. I served it with green salad, roasted potatoes, and asparagus.
The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I used a sheet pan, substituted boneless, skinless chicken thighs for bone-in, and modified the proportions in the sauce. Fabulous!
Yield: Serves 4 to 6
10 boneless, skinless chicken thighs or 4 chicken legs (thigh and drumstick; about 2½ lbs total)
1 or2 medium red onions, cut into 1″-thick wedges
2 heads of garlic, halved crosswise, plus 2 cloves
1 to 1 1/2 lemons, quartered, seeds removed
⅓ cup extra-virgin olive oil
1½ cups plain whole-milk Greek yogurt
1 1/2 T za’atar
1/2 tsp ground coriander
1/2 tsp finely grated lemon zest or 1/2 T lemon juice
1/2 tsp finely grated lime zest or 1/2 T lime juice
- Preheat oven to 325°, preferably on convection.
- Pat chicken meat dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon on a rimmed sheet pan or in a 13×9″ baking dish; season liberally with salt and pepper (remember to season both sides of chicken).
- Pour in oil and toss everything to coat.
- Turn garlic cut side down and nestle it in so it is in contact with the baking dish.
- Roast, “skin side down,” rotating pan halfway through, for 20 minutes if using boneless meat. Roast until meat is almost falling off the bone (if using bone-in meat), 50–60 minutes.
- Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
- Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. If using boneless, skinless meat, flip the chicken meat to roast on the opposite side.
- Increase oven temperature to 425° and continue to roast chicken until skin is golden brown, 10–15 minutes more.
- Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
- Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest juice, and lime zest juice.
- Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about 3T). Mix in a pinch of salt.
- Spread reserved yogurt sauce over a platter and arrange chicken on top.
- Scatter onions, garlic, and lemon around the chicken; drizzle with za’atar oil.
Posted in Chicken (Poultry), Quick, Recipes, Sauces
Tags: boneless skinless chicken thighs, chicken, chicken thighs, dinner, Greek yogurt, gyro, lemon, Middle Eastern, red onion, sandwich, sauce, sheet pan, yogurt, Za'atar
This classic recipe is going to be my new go-to chili. It was easy to prepare, a little bit lighter, using ground turkey and omitting cheese, and is only mildly spicy- a crowd-pleaser. The heat can easily be increased by adjusting the amount of chili powder to taste. It had a wonderful combination of seasonings including cinnamon and cocoa powder.
I used all white beans but this dish would be delicious with any type of beans or an interesting combination. 🙂 We ate it over brown rice with cornbread and green salad on the side. It would be perfect to serve at a Super Bowl feast!
This recipe was adapted from Bon Appétit. It was part of a “sleeper hit recipe” collection from the magazines’ archives. The collection contains tried and true favorite recipes from back in the day that may be passed over due to blurry, low-resolution (aka unappealing!) photos. I’m happy that they brought them to my attention. I’ll have to try others. 🙂
- 2 tablespoons olive oil or vegetable oil
- 2 medium yellow onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/4 pounds lean ground turkey
- 4 T chili powder
- 2 bay leaves
- 1 T unsweetened cocoa powder
- 1 1/2 tsp coarse salt, plus more to taste
- 1/4 tsp ground cinnamon
- 1 28-ounce can diced tomatoes
- 3 cups chicken stock or beef stock
- 1 cup (8 oz) tomato sauce
- 3 15-ounce cans small white beans, such as Cannellini, rinsed, drained (or any combination of beans such as kidney and/or black beans)
- thinly sliced red onion, for garnish
- chopped fresh cilantro, for garnish
- plain low-fat yogurt or light sour cream, for garnish
- Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
- Add turkey; stir until no longer pink, breaking up with back of spoon.
- Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer.
- Discard bay leaves. Taste and adjust seasoning, as desired.
- Ladle chili into bowls. Pass red onion, cilantro and yogurt/sour cream toppings separately.
Note: Chili be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving with toppings.
Posted in Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders
Tags: black beans, cannellini beans, chili, cilantro, cocoa, cocoa powder, cumin, dinner, ground turkey, kidney beans, lighter, red onion, stew, Super Bowl
My kids are back in school! I can get back to sharing dishes that we enjoyed this summer (and probably last spring as well). I have quite a few to share. 🙂
This is a fabulous, restaurant-indulgent, late summer pasta dish. The real beauty of it is that it could be made in any season to bring back the taste of summer. It was also quick and easy to prepare- the best combination. The cheese adds creaminess to the finished dish but can easily be omitted for a vegan version.
This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I used grape instead of cherry tomatoes, bucatini instead of spaghettini, and modified the proportions. I am definitely going to make this dish year round. Great.
Yield: Serves 4 to 6
- 1 pound bucatini, spaghettini, spaghetti, or angel hair pasta
- Kosher salt
- 1/2 cup olive oil, plus more for serving
- 1 small red onion or 1/2 large red onion, thinly sliced, about 1 cup
- 4 large garlic cloves, thinly sliced
- 1/4 tsp red pepper flakes
- 2 pounds (about 3 pints) grape or cherry tomatoes
- 1 1/2 cups loosely packed torn basil leaves, plus more for garnish
- 2-4 T finely chopped fresh flat leaf parsley
- 3/4 cup (6 oz) fresh whole-milk ricotta cheese
- freshly grated Parmigiano-Reggiano cheese, for serving
- coarsely ground black pepper
- Cook the pasta in a large pot of well-salted boiling water until al dente. (Simmons recommends 2 T of kosher or fine sea salt in 4 quarts of water.)
- Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
- Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
- Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
- Reserving 1 cup of the pasta cooking liquid, drain the pasta.
- Add the pasta, along with the reserved pasta cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds, then stir in the basil and parsley.
- Divide the pasta among serving plates. Dollop with the ricotta and sprinkle with Parmesan and black pepper to taste. Drizzle with olive oil, if desired, and serve immediately.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: angel hair, basil, bucatini, cherry tomatoes, dinner, easy, fast, Gail Simmons, grape tomatoes, Italian, Parmigiano Reggiano, parsley, pasta, red onion, ricotta, spaghetti, spaghettini, summer, vegan, vegetarian