Pasta with Baked Cherry Tomatoes

Here's another great recipe from one of my favorite Chef's, Lidia Bastianich.  This one comes from her newest cookbook, Lidia Cooks from the Heart of Italy and can be found here on her website.  I was lucky enough to catch her making this one on tv and I made it the next day.  It seems like the temperature and cooking time needed to be a little higher and longer than the recipe states.  I wanted my tomatoes to have a nice brown color on the breadcrumbs.  It may just have been my oven but after about 15-20 minutes I raised the temperature to 400 and baked until they were golden. Lidia suggests topping the pasta with ricotta salata or ricotta.  I think the ricotta salata would be great but I didn't have any. The dish was still fantastic and I think a firm cheese like the ricotta salata would be even better.

Pasta with Baked Cherry Tomatoes

Serves 6

Ingredients:

3 pints cherry tomatoes, halved
½ cup extra-virgin olive oil, plus 1 tablespoon
⅓ cup fine dry bread crumbs
1 teaspoon kosher salt, plus more for the pasta pot
¼ teaspoon peperoncino flakes, or to taste
1 pound spaghetti, gemelli, or penne
10 plump garlic cloves, peeled and sliced
2 tablespoons fresh Italian parsley, chopped
1 cup fresh basil leaves, loosely packed
½ cup pecorino, freshly grated, plus more for passing
4 ounces ricotta, or ricotta salata

Directions:

Arrange a rack in the center of the oven, and heat to 350 degrees.

Toss the cherry-tomato halves in a large bowl with 3 tablespoons of the olive oil. Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly. Pour the tomatoes onto the parchment-lined sheet, and spread them apart in a single layer. Bake until the tomatoes are shriveled and lightly caramelized (but not dried out), about 25 minutes in all.

Meanwhile, fill the large pot with salted water, and heat to a rolling boil. When the tomatoes are nearly done, drop the pasta into the pot, stir, and return the water to a boil.

As soon as the pasta is cooking, pour the remaining olive oil into the big skillet, set it over medium- high heat, and scatter in the sliced garlic. Cook for a minute or two, until it is sizzling and lightly colored, then ladle in about 2 cups of the pasta cooking water, and bring to a vigorous boil, stirring up the garlic. Let half the water evaporate, then lower the heat, stir in the chopped parsley, and keep the sauce barely simmering.

As soon as the tomatoes are done, remove them from the oven.

When the pasta is al dente, lift it from the water, drain for a moment, and drop it into the skillet, still over low heat. Toss pasta quickly with the garlic-and- parsley sauce in the pan, then slide the baked tomatoes on top of the pasta. Scatter the basil shreds all over, and toss everything together well, until the pasta is evenly dressed and the tomatoes are distributed throughout. Turn off the heat, sprinkle on the grated cheese, and toss once more.

Mound the pasta in a warmed serving bowl. Shred the ricotta all over the top of the pasta, and serve immediately.

Pasta with Baked Cherry Tomatoes

Here's another great recipe from one of my favorite Chef's, Lidia Bastianich.  This one comes from her newest cookbook, Lidia Cooks from the Heart of Italy and can be found here on her website.  I was lucky enough to catch her making this one on tv and I made it the next day.  It seems like the temperature and cooking time needed to be a little higher and longer than the recipe states.  I wanted my tomatoes to have a nice brown color on the breadcrumbs.  It may just have been my oven but after about 15-20 minutes I raised the temperature to 400 and baked until they were golden. Lidia suggests topping the pasta with ricotta salata or ricotta.  I think the ricotta salata would be great but I didn't have any. The dish was still fantastic and I think a firm cheese like the ricotta salata would be even better.

Pasta with Baked Cherry Tomatoes

Serves 6

Ingredients:

3 pints cherry tomatoes, halved
½ cup extra-virgin olive oil, plus 1 tablespoon
⅓ cup fine dry bread crumbs
1 teaspoon kosher salt, plus more for the pasta pot
¼ teaspoon peperoncino flakes, or to taste
1 pound spaghetti, gemelli, or penne
10 plump garlic cloves, peeled and sliced
2 tablespoons fresh Italian parsley, chopped
1 cup fresh basil leaves, loosely packed
½ cup pecorino, freshly grated, plus more for passing
4 ounces ricotta, or ricotta salata

Directions:

Arrange a rack in the center of the oven, and heat to 350 degrees.

Toss the cherry-tomato halves in a large bowl with 3 tablespoons of the olive oil. Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly. Pour the tomatoes onto the parchment-lined sheet, and spread them apart in a single layer. Bake until the tomatoes are shriveled and lightly caramelized (but not dried out), about 25 minutes in all.

Meanwhile, fill the large pot with salted water, and heat to a rolling boil. When the tomatoes are nearly done, drop the pasta into the pot, stir, and return the water to a boil.

As soon as the pasta is cooking, pour the remaining olive oil into the big skillet, set it over medium- high heat, and scatter in the sliced garlic. Cook for a minute or two, until it is sizzling and lightly colored, then ladle in about 2 cups of the pasta cooking water, and bring to a vigorous boil, stirring up the garlic. Let half the water evaporate, then lower the heat, stir in the chopped parsley, and keep the sauce barely simmering.

As soon as the tomatoes are done, remove them from the oven.

When the pasta is al dente, lift it from the water, drain for a moment, and drop it into the skillet, still over low heat. Toss pasta quickly with the garlic-and- parsley sauce in the pan, then slide the baked tomatoes on top of the pasta. Scatter the basil shreds all over, and toss everything together well, until the pasta is evenly dressed and the tomatoes are distributed throughout. Turn off the heat, sprinkle on the grated cheese, and toss once more.

Mound the pasta in a warmed serving bowl. Shred the ricotta all over the top of the pasta, and serve immediately.

Orechiette with Chickpeas

Food is a huge part of my life and I am inspired all the time from lots of things and many people.  Since I started blogging I have added over 300 blogs to my reader most of which are blogs about food (I read some decorating blogs and some general life blogs as well).  I may not get to read through every single post each day but there are certain photos and recipes that stand out in my mind and of course tons of posts that are bookmarked and sorted into categories and stored in my trusty reader for when I get the urge to try one.  That's what happened with this recipe.  I first saw this recipe on sporkorfoon.com.  If you aren't familiar with Teanna and her recipes you must check her out!  The recipe she posted was for homemade orecchiette with chick peas.  I was originally really interested in the homemade orecchiette and saved it for a rainy day.  Then one day I watched Anne Burrell on the food network make a pureed chickpea sauce or soup ( I can't remember) and it made me think of this recipe.  I happened to have a package of dried orrechiette so I pulled up the recipe to check out the sauce that Teanna used.  Inspired by Anne Burrell, I decided that I wanted a thicker sauce so I pureed the veggies.  The result was a delicious pasta sauce studded with chick peas that rested perfectly in the little cup shape (or ear shape) of the orecchiette.  I think that next time I want this dish I will give it a try with canned chick peas.  As good as this was I felt that the chick peas were still a little hard and they cooked for even longer than the recipe stated.  After doing some research I found that my chickpeas could have just been old from sitting on the supermarket shelf for too long which will make them tough.  This may be a good use for the pressure cooker I never remember to use!

The original recipe for this dish can be found at epicurious or by clicking HERE.

Orechiette with Chickpeas
Adapted from Epicurious

Ingredients:

1 bag of dried chickpeas, picked over
2 garlic cloves, left whole, plus 4 garlic cloves, finely chopped
2 bay leaves
extra-virgin olive oil
1 large onion, finely chopped
4 celery ribs, finely chopped
4 medium carrots, finely chopped
1/4 to 1/2 teaspoon dried hot red-pepper flakes
3/4 pound - 1 pound vine-ripened tomatoes, finely chopped
1 cup water or chicken stock (plus more as needed)
1/3 cup finely chopped flat-leaf parsley
handful of fresh basil, chopped
1 pound orrechiette

Directions:
Soak chickpeas in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.

Simmer chickpeas with whole garlic cloves and bay leaf in water to cover by 2 inches in a 4- to 5-quart pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas and discard garlic and bay leaf.

Heat oil in a large heavy pot over medium heat until it shimmers, then cook onion, celery, carrots, chopped garlic, red-pepper flakes (to taste), salt and pepper, covered, stirring occasionally, until vegetables are softened, about 12 minutes. Add tomatoes, water or chicken stock, more salt and simmer, uncovered, until vegetables are tender and sauce is slightly thickened, about 5 minutes. Using an immersion blender, puree sauce.  If sauce is very thick or if you want more sauce add more liquid.  Add chickpeas and cook until tender. Stir in parsley and basil, adjust seasoning to taste.
Cook orrechiette in salted boiling water until al dente and toss with sauce. Again, if sauce is too thick just add more liquid (at this point pasta water or chicken stock can be used) Top with grated pecorino romano cheese.

This will feed an army!

Cooks' notes:

·You can substitute two 19-ounce cans chickpeas, drained and rinsed, for cooked dried ones.

·To quick-soak chickpeas, cover with water by 2 inches in a medium pot and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.

·Chickpeas can be cooked 2 days ahead. Cool completely and chill (in cooking liquid), covered.

·Sauce, without parsley, can be made 2 days ahead and chilled, covered. Reheat, stirring in parsley.

Click here for a printable version of this recipe.

Orechiette with Chickpeas

Food is a huge part of my life and I am inspired all the time from lots of things and many people.  Since I started blogging I have added over 300 blogs to my reader most of which are blogs about food (I read some decorating blogs and some general life blogs as well).  I may not get to read through every single post each day but there are certain photos and recipes that stand out in my mind and of course tons of posts that are bookmarked and sorted into categories and stored in my trusty reader for when I get the urge to try one.  That's what happened with this recipe.  I first saw this recipe on sporkorfoon.com.  If you aren't familiar with Teanna and her recipes you must check her out!  The recipe she posted was for homemade orecchiette with chick peas.  I was originally really interested in the homemade orecchiette and saved it for a rainy day.  Then one day I watched Anne Burrell on the food network make a pureed chickpea sauce or soup ( I can't remember) and it made me think of this recipe.  I happened to have a package of dried orrechiette so I pulled up the recipe to check out the sauce that Teanna used.  Inspired by Anne Burrell, I decided that I wanted a thicker sauce so I pureed the veggies.  The result was a delicious pasta sauce studded with chick peas that rested perfectly in the little cup shape (or ear shape) of the orecchiette.  I think that next time I want this dish I will give it a try with canned chick peas.  As good as this was I felt that the chick peas were still a little hard and they cooked for even longer than the recipe stated.  After doing some research I found that my chickpeas could have just been old from sitting on the supermarket shelf for too long which will make them tough.  This may be a good use for the pressure cooker I never remember to use!

The original recipe for this dish can be found at epicurious or by clicking HERE.

Orechiette with Chickpeas
Adapted from Epicurious

Ingredients:

1 bag of dried chickpeas, picked over
2 garlic cloves, left whole, plus 4 garlic cloves, finely chopped
2 bay leaves
extra-virgin olive oil
1 large onion, finely chopped
4 celery ribs, finely chopped
4 medium carrots, finely chopped
1/4 to 1/2 teaspoon dried hot red-pepper flakes
3/4 pound - 1 pound vine-ripened tomatoes, finely chopped
1 cup water or chicken stock (plus more as needed)
1/3 cup finely chopped flat-leaf parsley
handful of fresh basil, chopped
1 pound orrechiette

Directions:
Soak chickpeas in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.

Simmer chickpeas with whole garlic cloves and bay leaf in water to cover by 2 inches in a 4- to 5-quart pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas and discard garlic and bay leaf.

Heat oil in a large heavy pot over medium heat until it shimmers, then cook onion, celery, carrots, chopped garlic, red-pepper flakes (to taste), salt and pepper, covered, stirring occasionally, until vegetables are softened, about 12 minutes. Add tomatoes, water or chicken stock, more salt and simmer, uncovered, until vegetables are tender and sauce is slightly thickened, about 5 minutes. Using an immersion blender, puree sauce.  If sauce is very thick or if you want more sauce add more liquid.  Add chickpeas and cook until tender. Stir in parsley and basil, adjust seasoning to taste.
Cook orrechiette in salted boiling water until al dente and toss with sauce. Again, if sauce is too thick just add more liquid (at this point pasta water or chicken stock can be used) Top with grated pecorino romano cheese.

This will feed an army!

Cooks' notes:

·You can substitute two 19-ounce cans chickpeas, drained and rinsed, for cooked dried ones.

·To quick-soak chickpeas, cover with water by 2 inches in a medium pot and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.

·Chickpeas can be cooked 2 days ahead. Cool completely and chill (in cooking liquid), covered.

·Sauce, without parsley, can be made 2 days ahead and chilled, covered. Reheat, stirring in parsley.

Click here for a printable version of this recipe.

Farmer's Market Spaghetti

This dish is for kids and grown up kids alike. It's a fun way to get those who pick out their veggies to eat them and like it!

While at the Millburn farmers market this week I picked up some beautiful zucchini. I was especially attracted to the golden zucchini. What a gorgeous color! I knew I've been pushing it with Steve and the veggies lately but I couldn't pass up a dinner featuring these beauties!

Recently I read a post from deb of Smitten Kitchen from a couple of years ago. Someone must have linked to it...could have been Stacey from Stacey Snacks. I LOVE both of these blogs by the way.  Stacey is also from New Jersey and posts about a lot of local places;  you'll love her if you don't already! The post that inspired this was for zucchini strand spaghetti that Deb saw Michael Chiarello make.  Where has he been???  Anyway, it looked great and I really wanted to try it and I could benefit from finding another use for the mandoline I HAD to have.  :-)  After reading her post it seemed like her zucchini was still too crunchy cooked that way (steamed) and I didn't have anymore fresh basil to make the basil oil so I took my own spin on it.

The colors from the green zucchini and golden zucchini really made this pasta look like a million bucks!  Next time I will use 2 of each instead of just one because the strands cook down and it looks like it's going to have a lot more zucchini than you really do.  I would also add in another tomato but that's it.  I love this dish.  Steve really seemed to enjoy it too!  It wasn't easy or necessary for him to pick out the zucchini.  I can't wait to make this for my mom.  She's going to love it!


Garlic Scapes


Before I post the recipe I want to tell you all about the garlic scapes I bought for the first time.  I've been reading about them and I got really excited when I saw them.  I've read a lot about garlic scape pesto so I picked up a few (actually only 5 bc they were 5 for a $1 and I had no clue what I'd do with them yet).  I did some research and had some ideas for the scapes. The first way I tried it was raw.  Holy Moly!  I will not be making garlic scape pesto.  It's way too strong for me!  When we grilled some burgers  I asked Steve to throw just one on the grill to see how it would taste.  It was actually very tasty!  The end was a little fibrous so maybe I should have trimmed them back a bit.  I chopped some for a tomato and cucumber salad and it really gave a wonderful mild garlic flavor.  Fresh chopped garlic in a salad like that could be too overpowering and this was the perfect substitute.  I was told that the tips could be used for cooking but when I cut it it seemed a little flowery inside like the choke of an artichoke so I decided against it.  I had some leftover and tasted the salad the next day and it had a lovely flavor.  Still not too strong but the flavor definitely was more intense.  Last thing I tried the scapes in was this pasta dish.  I sauteed 2 chopped scapes in garlic but didn't feel like it gave enough garlic flavor so I added some fresh as well.  They were still crunchy this way which I didn't really expect.  Overall the flavor of the grilled ramps was the best!

Farmers Market Spaghetti

Ingredients:

1 pound of spaghetti
2 - 4 small zucchini, green and golden
1-2 large tomatoes, seeded and chopped
3 large cloves garlic, sliced
2 garlic scapes, trimmed on each side and chopped, optional
approx. 1/2 cup extra virgin olive oil
crushed red pepper flakes, to taste
the juice and zest of one lemon
a handful fresh basil
salt and pepper, to taste
Pecornino Romano cheese, grated, for tossing at the end and serving

Directions:

Cook the spaghetti to al dente in boiling salted water. Meanwhile, cut the zucchini with the small size french fry cutter on your mandoline, use a julienne peeler or a vegetable peeler (strands will look different with a veggie peeler)and if you have amazing knife skills you can cut them into thin sticks.

In a large saute pan heat oil and add garlic scapes, sliced garlic and crushed red pepper flakes. Cook until garlic is cooked and lightly browned but not burnt. Add chopped tomatoes and use your wooden spoon to break them up. If any skins separate from the flesh remove them if you can. Season with salt and fresh black pepper, stir. Add the zucchini and toss in the oil and season zucchini with more salt and pepper. Let zucchini cook for a couple of minutes until slightly wilted with a slight bite to it but not hard. Taste it and you'll know when the consistency is right for you. Add the lemon zest, lemon juice, basil and stir. Add the cooked spaghetti and toss with the zucchini. Toss with some pecorino romano cheese and serve.

I'm in love with this dish! Please try it!!!

Click here for a printable version of this dish.

Farmer's Market Spaghetti

This dish is for kids and grown up kids alike. It's a fun way to get those who pick out their veggies to eat them and like it!

While at the Millburn farmers market this week I picked up some beautiful zucchini. I was especially attracted to the golden zucchini. What a gorgeous color! I knew I've been pushing it with Steve and the veggies lately but I couldn't pass up a dinner featuring these beauties!

Recently I read a post from deb of Smitten Kitchen from a couple of years ago. Someone must have linked to it...could have been Stacey from Stacey Snacks. I LOVE both of these blogs by the way.  Stacey is also from New Jersey and posts about a lot of local places;  you'll love her if you don't already! The post that inspired this was for zucchini strand spaghetti that Deb saw Michael Chiarello make.  Where has he been???  Anyway, it looked great and I really wanted to try it and I could benefit from finding another use for the mandoline I HAD to have.  :-)  After reading her post it seemed like her zucchini was still too crunchy cooked that way (steamed) and I didn't have anymore fresh basil to make the basil oil so I took my own spin on it.

The colors from the green zucchini and golden zucchini really made this pasta look like a million bucks!  Next time I will use 2 of each instead of just one because the strands cook down and it looks like it's going to have a lot more zucchini than you really do.  I would also add in another tomato but that's it.  I love this dish.  Steve really seemed to enjoy it too!  It wasn't easy or necessary for him to pick out the zucchini.  I can't wait to make this for my mom.  She's going to love it!


Garlic Scapes


Before I post the recipe I want to tell you all about the garlic scapes I bought for the first time.  I've been reading about them and I got really excited when I saw them.  I've read a lot about garlic scape pesto so I picked up a few (actually only 5 bc they were 5 for a $1 and I had no clue what I'd do with them yet).  I did some research and had some ideas for the scapes. The first way I tried it was raw.  Holy Moly!  I will not be making garlic scape pesto.  It's way too strong for me!  When we grilled some burgers  I asked Steve to throw just one on the grill to see how it would taste.  It was actually very tasty!  The end was a little fibrous so maybe I should have trimmed them back a bit.  I chopped some for a tomato and cucumber salad and it really gave a wonderful mild garlic flavor.  Fresh chopped garlic in a salad like that could be too overpowering and this was the perfect substitute.  I was told that the tips could be used for cooking but when I cut it it seemed a little flowery inside like the choke of an artichoke so I decided against it.  I had some leftover and tasted the salad the next day and it had a lovely flavor.  Still not too strong but the flavor definitely was more intense.  Last thing I tried the scapes in was this pasta dish.  I sauteed 2 chopped scapes in garlic but didn't feel like it gave enough garlic flavor so I added some fresh as well.  They were still crunchy this way which I didn't really expect.  Overall the flavor of the grilled ramps was the best!

Farmers Market Spaghetti

Ingredients:

1 pound of spaghetti
2 - 4 small zucchini, green and golden
1-2 large tomatoes, seeded and chopped
3 large cloves garlic, sliced
2 garlic scapes, trimmed on each side and chopped, optional
approx. 1/2 cup extra virgin olive oil
crushed red pepper flakes, to taste
the juice and zest of one lemon
a handful fresh basil
salt and pepper, to taste
Pecornino Romano cheese, grated, for tossing at the end and serving

Directions:

Cook the spaghetti to al dente in boiling salted water. Meanwhile, cut the zucchini with the small size french fry cutter on your mandoline, use a julienne peeler or a vegetable peeler (strands will look different with a veggie peeler)and if you have amazing knife skills you can cut them into thin sticks.

In a large saute pan heat oil and add garlic scapes, sliced garlic and crushed red pepper flakes. Cook until garlic is cooked and lightly browned but not burnt. Add chopped tomatoes and use your wooden spoon to break them up. If any skins separate from the flesh remove them if you can. Season with salt and fresh black pepper, stir. Add the zucchini and toss in the oil and season zucchini with more salt and pepper. Let zucchini cook for a couple of minutes until slightly wilted with a slight bite to it but not hard. Taste it and you'll know when the consistency is right for you. Add the lemon zest, lemon juice, basil and stir. Add the cooked spaghetti and toss with the zucchini. Toss with some pecorino romano cheese and serve.

I'm in love with this dish! Please try it!!!

Click here for a printable version of this dish.

Prosciutto and Fig Crostini

This is an incredibly easy appetizer that pleases everyone with the sweet and salty combination.  No recipe needed here.  Simply slice up a baguette on a diagonal (so you have a larger surface) drizzle with some extra virgin olive oil and toast it.  You can do this on the grill, in a grill pan, in the oven or under the broiler, whatever method you prefer.  Spread some fig preserves on each slice and top with a thin slice of proscuitto di parma.  You can also use serrano ham in place of the prosciutto.

 Try this at your next dinner party and take the time saved in the kitchen to spend some time with your guests!

Prosciutto and Fig Crostini

This is an incredibly easy appetizer that pleases everyone with the sweet and salty combination.  No recipe needed here.  Simply slice up a baguette on a diagonal (so you have a larger surface) drizzle with some extra virgin olive oil and toast it.  You can do this on the grill, in a grill pan, in the oven or under the broiler, whatever method you prefer.  Spread some fig preserves on each slice and top with a thin slice of proscuitto di parma.  You can also use serrano ham in place of the prosciutto.

 Try this at your next dinner party and take the time saved in the kitchen to spend some time with your guests!