Farfalle With Salami & Peas
Serves 3-4
Ingredients
3/4 lb farfalle
3 tbsp olive oil
7 oz hard salami, diced
1 cup frozen baby peas
1/2 cup pasta water reserved
1/4 cup grated Pecorino or Parmesan cheese
1/4 cup minced chives
Salt and ground pepper to taste
Instructions
1. In a large pot, boil water
for pasta.
2. When water comes to a boil, add 1
tablespoon of salt. Once the water returns to a rolling boil, add farfalle.
Cook until al dente.
3. While pasta is boiling, add
olive oil to a 12-inch saucepan over medium-high heat.
4. Add diced salami and cook until crisp and starting to brown,
stirring occasionally for about 7 minutes. Add peas to pan and cook until heated
through, about 1 minute more.
5. Strain pasta, add directly to pan, and
toss with the peas and salami. Add pasta water by the tablespoonful as needed.
6. Add grated cheese to pan and cook for 1 minute, until cheese has
melted and sauce has thickened.
Spaghetti With Chili Oil, Capers & Lemon
Serves 3-4
Ingredients
3/4 lb spaghetti
4 tbsp olive oil
4 cloves garlic, thinly sliced
1 tbsp chili flakes
3 tbsp capers, rinsed (if in salt)
Juice and zest of 1 lemon (around 2 tbsp juice and 1 tbsp zest)
1 cup pasta water, divided
1/4 cup grated Pecorino or Parmesan cheese
1/4 cup chopped parsley
Salt and ground pepper to taste
Instructions
1. In a large pot, boil water
for pasta.
2. When water comes to a boil, add 1
tablespoon of salt. Once water returns to a rolling boil, add spaghetti.
Cook until al dente.
3. While pasta is boiling, add
olive oil to a 12-inch saucepan over medium-high heat. Add garlic and
chili flakes, and cook together for 3 minutes, being careful to adjust the heat
so the garlic does not burn. Your oil should turn a reddish-brown.
7. Add remaining pasta water, grated cheese, and parsley to pan and
cook for 1 minute, until the sauce thickens. Toss together to coat pasta
with the sauce.
8. Serve in bowls. Garnish with more cheese, salt, pepper, and
parsley to taste.
Orecchiette With Italian Tuna & Jalapeño
Serves
3-4
Ingredients
3/4 lb orecchiette
3 tbsp olive oil
3
cloves garlic, thinly sliced
4
tbsp jalapeño peppers, minced
1 6-oz can Italian tuna packed in oil, drained and flaked
1/2 cup
dry vermouth
1 cup
pasta water, reserved
1/4 cup chopped parsley
Salt and pepper to taste
1 lemon (optional)
Instructions
1. In a large pot, boil water
for pasta.
2. When water comes to a boil, add 1
tablespoon of salt. Return to a rolling boil. Add orichette and cook until al dente.
3. While pasta is boiling, add
olive oil to a 12-inch saucepan over medium-high heat.
4. Add jalapeños and cook 2 to 3 minutes. Add garlic and cook for 2
minutes more.
6. Turn heat to medium-high. Add vermouth and bring to a boil, then
reduce to a simmer, and cook for 10 minutes more until the liquid has almost
evaporated.
7. Strain pasts and add
directly to the pan. Add parsley and
toss, cooking for a 1 minute more. Add pasta water as needed to loosen up
sauce.
8. Serve in bowls. Add more salt, pepper, and parsley to taste. Top with a squeeze
of lemon, if desired.