Bucatini with Burst Cherry Tomatoes & Basil

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
  1. 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.)
  2. Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
  3. Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
  4. 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.
  5. Reserving 1 cup of the pasta cooking liquid, drain the pasta.
  6. 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.
  7. 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.
Advertisements

Spaghetti Pie with Wild Mushrooms & Spinach

This is a cheesy and delicious vegetarian comfort food dish. The pie was inspired by roadside diner spaghetti sandwiches in New Zealand! 🙂

This recipe was adapted from Food and Wine, contributed by Gail Simmons. I increased the amount of garlic and spinach and modified the baking time for a convection oven. I used a combination of cremini and shiitake mushrooms. Wonderful.

Yield: serves 8 to 10

  1. Preheat the oven to 425°, preferably on convection. Tightly wrap the outside of 
a 9-inch springform pan with foil and brush the inside with butter or spray with cooking oil.
  2. In a pot of salted boiling water, cook the spaghetti 
until barely al dente; drain.
  3. In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute.
  4. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.
  5. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring, until just wilted, about 2 minutes. Incorporate all of the brown bits from the bottom of the pan.
  6. Scrape spinach into the mushrooms and let cool slightly.
  7. In a large bowl, beat the eggs with the milk.
  8. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well.
  9. Scrape into the prepared pan and smooth the top.
  10. Set the pan on a baking sheet and bake for about 30 minutes in a convection oven or 35 minutes in a standard oven, until bubbling and the top 
is golden.
  11. Let stand for 15 minutes. Remove the ring, cut 
the pie into wedges and serve.

I’m sharing my pie at Angie’s Fiesta Friday #196, co-hosted by Jhuls @The Not So Creative Cook and Antonia @ Zoale.com. Enjoy!

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Spaghetti with Tomatoes & Anchovy Butter

My husband waters a friends’ tomato plants for one week every summer while they are on vacation. I really look forward to it because we get to eat all of the ripe specimens. 🙂

This dish was a spectacular way to use our giant load of vine-ripened tomatoes. The stick of butter in the sauce made it restaurant-esque. 😉 Rich and absolutely fabulous!

This recipe was adapted from Bon Appetit, contributed by Alison Roman. I doubled the recipe, increased the garlic, and used whole wheat spaghetti. The whole wheat pasta added a wonderful bite to the finished dish. I also omitted incorporating pasta water into the sauce because the consistency was perfect without it. I did save it for re-heating the leftovers.

Yield: 8 servings
  • 16 ounces whole wheat spaghetti
  • 8 tablespoons (1 stick) unsalted butter
  • 4 anchovy fillets packed in oil, drained
  • 12 garlic cloves, thinly sliced
  • 4 pounds medium tomatoes, cut into eighths
  • coarse salt and freshly ground black pepper
  • chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives), as desired
  1. Cook spaghetti; drain, reserving 1 cup pasta cooking liquid.
  2. Meanwhile, heat butter in a large skillet over medium heat.
  3. Cook anchovies and garlic, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes.
  4. Add tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes.
  5. Toss in pasta; cook until sauce coats pasta, about 2 minutes. Incorporate pasta water to achieve desired sauce consistency.
  6. Toss in herbs, for garnish, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

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:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Garlicky Spaghetti with Mixed Greens


Almost as a “rule,” I increase the amount of garlic in every dish. Not this one! It incorporated two huge heads of garlic. Just my style. Mmmmm. 🙂

This recipe was adapted from Food and Wine, contributed by Kay Chun. I also loved that there were so many greens- two pounds!  I used a combination of kale and mixed baby greens. I also used whole wheat spaghetti. Quick, easy, healthy, and great!

I’m bringing this dish to share at my favorite blog party, Angie’s Fiesta Friday #161, co-hosted by Laura @Feast Wisely this week. Enjoy!

Yield: 6 servings

  • 3/4 cup extra-virgin olive oil
  • 1 cup panko
  • 2 tablespoons finely chopped parsley
  • coarse salt
  • freshly ground black pepper
  • 1 pound whole wheat spaghetti
  • 2/3 cup thinly sliced garlic (about 18 cloves or 2 large heads)
  • 2 pounds kale, mustard greens, or other mixed greens stemmed and leaves coarsely torn (24 cups)
 (I used 1 1/2 pounds kale & 1/2 pound mixed baby chard, kale, & spinach)
  • 2 tablespoons fresh lemon juice
  1. In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 
5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
  2. Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
  3. In a large pot, combine 
the remaining 1/2 cup of oil with 
the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and 
light golden, 7 to 8 minutes.
  4. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper.
  5. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes.
  6. Divide the pasta among bowls and top with the panko.

Note: The toasted panko (without the parsley) can be stored in an airtight container at room temperature overnight. Stir in the parsley before serving.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Fancy Chicken Tetrazzini

This was unlike any tetrazzini I’ve ever eaten. It was fancy! (for a rotisserie chicken casserole, anyway 😉 ) It’s probably not technically “tetrazzini,” but it was a smoky, full-flavored, and delicious comfort food dish. An upgrade.

The New York Times explained that this dish takes its name from the Italian opera star Luisa Tetrazzini. It was once commonly found on menus in upscale restaurants during the early 20th century. (Who knew?) It has since become less fancy (until now!) and less Italian. 🙂 I loved the title of their article, “Chicken Tetrazzini, The Casserole Even Snobs Love.” I love all sorts of casseroles, so I suppose this fact confirms that I’m not a snob. 🙂

This recipe is from The New York Times, adapted from Mississippi chef Brad McDonald, contributed by Sam Sifton. I adapted the recipe further by increasing the garlic and by using mixed dried wild mushrooms as well as whole wheat pasta.

I’m bringing my fancy and snobby casserole to share at Angie’s Fiesta Friday #144, co-hosted by Suzanne @A Pug in the Kitchen and Margy @La Petite Casserole. Enjoy!

Yield: Serves 6 to 8

  • 1 ounce dried porcini mushrooms (I used a mixed wild dried mushroom medley including porcini, shiitake, black, & oyster mushrooms)
  • 4 medium-size poblano peppers
  • 5 dried guajillo chiles, ends snipped and seeds discarded
  • 1 1/2 cups chicken stock, preferably homemade or low-sodium
  • 1 1/2 cups whole milk
  • 6 cloves garlic, peeled and thinly sliced
  • 1 medium-size shallot, peeled and thinly sliced
  • 8 ounces Cheddar cheese, grated (I used 3-year aged white Cheddar)
  • 1 pound spaghetti, preferably whole wheat
  • 1 store-bought rotisserie chicken, the meat removed and shredded, approximately 1 pound
  • 1 lemon, juiced
  • coarse salt and freshly ground black pepper, to taste
  • 1/4 cup parsley, roughly chopped, for garnish, optional
  1. Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil.
  2. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
  3. Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
  4. Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots.
  5. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened.
  6. Remove from heat, and pour into a blender or Vitamix, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
  7. Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
  8. Heat oven to 400, preferably on convection.
  9. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again. (This step prevents the pasta from over cooking in the oven.)
  10. Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper.
  11. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it.
  12. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes.
  13. Garnish with chopped parsley, if you like, and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Spaghetti Pizza

I loved that this recipe equated the choice between making spaghetti or pizza for dinner to choosing a favorite child! 😉 Such a paralyzing decision! 🙂 A spaghetti pizza “crust” was too genius of an idea for me to pass up. I made it for my kids one night when my husband couldn’t join us for dinner- it seemed like the ultimate KID-friendly dinner. They gobbled it up!

This recipe was adapted from Tasting Table.com. I used whole wheat spaghetti, Trader Joe’s Tuscano Marinara Sauce, and Grana Padano instead of Parmesan. (I would have also added tons of garlic if it was for my husband and me! 🙂 ) Easy, tasty, and FUN!

Yield: Serves 4

  • 1/2 pound whole wheat spaghetti
  • 2 large eggs, lightly beaten
  • 1/2 cup finely grated Parmesan or Grana Padano, separated
  • 1-2 cups tomato or marinara sauce, to taste (I used Trader Joe’s Tuscano Marinara Sauce)
  • 1 cup coarsely grated part-skim mozzarella cheese
  • fresh basil, for garnish
  • additional pizza toppings, to taste
  1. Preheat the oven to 400 degrees, preferably on convection.
  2. Precook the spaghetti in salted boiling water for 6 minutes; cool slightly.
  3. Toss the noodles with the eggs and 1/4 cup Parmesan.
  4. Line a rimmed baking sheet with parchment paper. Form a crust with the noodles on the pan. (I made a rectangle.)
  5. Bake it for 5 minutes.
  6. Remove from the oven and spread the tomato sauce, mozzarella cheese, and the last 1/4 cup of Parmesan over the top. Add any additional toppings as desired.
  7. Bake for an additional 15 minutes, or until the cheese begins to brown.
  8. Garnish with fresh basil, slice into wedges, and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,117 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: