Pasta

If you've followed this blog for a while, you might know I have a weak spot for Pasta (as well as lasagna, which, I guess, can be argued as pasta). To that end, here are six pasta recipes to help you through the day, including Fresh Veggie Pasta and Baked Spaghetti. Enjoy!

FIVE-INGREDIENT CREAMY MISO PASTA

This is from Alexa Weibel in The New York Times cooking enewsletter. For this yummy recipe, Alexa wrote, "This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you’ll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it’s worth using if you have it on hand."

Time: 20 minutes; Yield: 4 servings

This was featured in "This Simple Five-Ingredient Pasta Has Loads of Flavor", and can be viewed online at https://cooking.nytimes.com/recipes/1020979-five-ingredient-creamy-miso-pasta.

Ingredients

Kosher salt

16 ounces spaghetti, linguine or bucatini

6 tablespoons unsalted butter

3 tablespoons white (or red) miso

4 ounces Parmesan, finely grated (1 packed cup)

Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Preparation

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1-1/2 cups pasta water, then drain the pasta.

Add the butter, miso and 1-1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)

Divide among shallow bowls and sprinkle with nori or furikake, if using.

CREAMY MEYER LEMON PASTA

This is from Christian Reynoso in The New York Times cooking enewsletter. For this recipe, Christian wrote, "With their friendly flavor, Meyer lemons are thoroughly enjoyable from peel to pith to juicy flesh. In this simple weeknight meal, they add complexity to the classic pasta al limone with notes of orange and tangerine, a sweeter tang and a softer, more tender pith. Each bite of pasta is studded with a sautéed mix of tangible lemony bits and garlic slivers cloaked in the dill-forward cream sauce. If you’re in need of a protein here, try with a rotisserie chicken or some seared shrimp."

Time: 35 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024022-creamy-meyer-lemon-pasta.

Ingredients

Salt

1 pound spaghetti or linguine

3 small Meyer lemons (about 8 ounces total), see Tip

3 tablespoons unsalted butter

6 large garlic cloves, sliced thinly

1 teaspoon fennel seeds, coarsely ground

1-1/4 cups heavy cream

1/2 cup lightly packed dill leaves and tender stems, very coarsely chopped

Black pepper, for serving

Preparation

Bring a large pot of heavily salted water (about 2 tablespoons kosher salt to about 6 quarts water) to a boil. Add the spaghetti and cook, occasionally stirring, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.

Meanwhile, trim the tops and bottoms off two of the Meyer lemons and slice into 1/4-inch discs, discard any seeds, then very roughly chop into small pebbly pieces. Cut the remaining lemon into wedges for serving.

In a large skillet or Dutch oven, melt the butter over medium-low heat. Add the garlic, season with salt and cook, stirring, until softened, about 2 minutes. Stir in the chopped lemon pieces and ground fennel seeds, season again with salt, and cook, stirring occasionally until very soft, but not mushy 3 to 5 minutes.

Pour in the cream, turn up the heat to medium, bring to a simmer, then add the cooked pasta and toss to coat with tongs. Add about 1/2 cup pasta liquid, toss again and cook, tossing often, until the sauce thickens but still pools a little at the bottom, 3 to 5 minutes. If more sauce is desired, add a little more pasta liquid, toss again and continue cooking until the desired sauciness is reached. Turn off heat, season with salt and stir in dill (reserving some for serving on top).

Serve the pasta while hot, sprinkled with reserved dill, freshly ground black pepper and lemon wedges, as desired.

Tip

If you cannot find Meyer lemons, regular lemons can work, but be sure to simmer the chopped pieces in salted water for 3 to 5 minutes or until most of the bitterness has gone away.

ANGEL HAIR PASTA

I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.

Note: This recipe is from my e-cookbook, Off the Wall Cooking.

Ingredients

1/2 C water

2 T balsamic vinegar

1 onion, diced

2 cloves garlic, minced

1/2 red pepper, diced

1/2green pepper, diced

1 T oregano

1 lb. angel hair pasta

Directions

Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)

CAPELLINI WITH TOMATOES AND BASIL

This is from Ina Garten on her the Food Network show, Barefoot Contessa.

Yield: 6 servings; Level: Easy

To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.

Ingredients

Kosher salt

1/2 cup good olive oil, plus extra for the pot

2 tablespoons minced garlic (6 cloves)

4 pints small cherry tomatoes or grape tomatoes

18 large basil leaves, julienned

2 tablespoons chopped fresh curly parsley

2 teaspoons chopped fresh thyme leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound dried capellini or angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

FRESH VEGGIE PASTA

This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. thin spaghetti or angel hair pasta

4 medium tomatoes, chopped

1/2 small white onion, finely chopped

1 lb. shelled edamame, steamed

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper

Instructions

Cook pasta according to package directions. Place tomato, onion, and edamame in large bowl. Drain pasta and add to bowl. Add oil, and salt and pepper to taste. Toss to combine. Makes 6 to 8 servings.

Nutrition Information: Calories per serving (for 6): 511; Protein: 19 g; Carbs: 69 g; Fiber: 8 g; Sugar: 5 g; Total fat: 17 g; Saturated fat: 2 g; Sodium: 136 mg

BAKED SPAGHETTI

This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."

Time: 1-1/2 hours, plus cooling; Yield: 8 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

Unsalted butter, for greasing the pan

Kosher salt (such as Diamond Crystal) and black pepper

1 pound spaghetti

2 tablespoons olive oil

1 large yellow onion, chopped

2 tablespoons minced garlic (about 5 cloves)

2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried

1-1/2 teaspoons dried oregano, plus more for serving

1/4 teaspoon red-pepper flakes, plus more to taste

1 pound ground beef (at least 85-percent lean)

1 (32- to 35-ounce) jar marinara sauce

1/2 cup fresh basil or parsley leaves, chopped, plus more for serving

1 cup/8 ounces ricotta cheese

3/4 cup grated Parmesan

1 large egg

2 cups/8 ounces shredded low-moisture mozzarella

Preparation

Step 1

Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.

Step 2

While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.

Step 3

Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.

Step 4

In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and 1/4 teaspoon salt. Mix with a fork until smooth.

Step 5

Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.

Step 6

Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.

Step 7

Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.

Pasta

I've loved pasta most of my life. To that end, here are six yummy pasta recipes to get you througoh the day, including Capellini with Tomatoes and Basil and Angel Hair Pasta. Enjoy!

MANICOTTI

This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Manicotti are very large ridged pasta tubes that are stuffed and baked. The filling is a tasty combination of cheeses, often with the addition of ground meat or vegetables. In this simple weeknight version, the pasta is stuffed with a three-cheese filling flavored with garlic and nutmeg. Ricotta adds creaminess, mozzarella melts and binds, and Parmigiano-Reggiano adds nutty flavor and salinity. For ease and speed, this recipe suggests the use of store-bought marinara sauce. If you’d like to add some greens to the dish, thaw a 10-ounce package of frozen spinach, squeeze out all the water, then finely chop the spinach and add it to the filling before stuffing the manicotti."

Time: 1-1/4 hours; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1023360-manicotti.

Ingredients

Olive oil, for greasing the dish

Salt and pepper

1 (8-ounce) box manicotti shells (about 14)

1-1/2 pounds/3 cups whole-milk ricotta cheese

8 ounces/2 cups shredded mozzarella cheese

1/2 cup freshly grated Parmigiano-Reggiano

2 tablespoons chopped fresh parsley, plus more for garnish

1 garlic clove, minced

1/8 teaspoon freshly grated nutmeg

1 large egg, beaten

3 cups store-bought or homemade marinara sauce

Preparation

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.

Bring a large pot of salted water to a boil. Once it comes to a boil, cook the manicotti shells according to package directions until al dente. Rinse them under cold water until cool enough to handle; drain well.

Meanwhile, in a large bowl, combine the ricotta, 1 cup of the mozzarella, the Parmigiano-Reggiano, parsley, garlic and nutmeg; mix well. Season to taste with salt and pepper, then add egg and mix until smooth. Transfer to a large resealable plastic bag or a pastry bag fitted with a round piping tip.If using a resealable plastic bag, use scissors to snip off a corner tip of the bag. Pipe the cheese filling into the cooked and cooled manicotti.

Spread 1 cup of the marinara sauce in the prepared baking dish. Arrange the manicotti in a single layer in the dish. Top evenly with the remaining 2 cups marinara sauce and sprinkle with the remaining 1 cup mozzarella. Cover tightly with foil and bake for 30 minutes. Uncover and bake until filling is heated through and cheese is melted and golden, about 15 minutes longer. Remove from oven and let stand for 5 minutes.

Sprinkle with parsley and serve warm.

CLASSIC MARINARA SAUCE

This recipe is from Lidia Bastianich and adapted by Julia Moskin in The New York Times cooking enewsletter. Julia wrote, "Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)"

Time: 25 minutes; Yield: 3-1/2 cups, enough for 1 pound of pasta

This was featured in "Marinara Worth Mastering," and can be viewed online at https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce.

Note: Take time to read the article ("Marinara Worth Mastering"). It's an interesting read.

Ingredients

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible

1/4 cup extra-virgin olive oil

7 garlic cloves, peeled and slivered

Small dried whole chile, or pinch crushed red pepper flakes

1 teaspoon kosher salt

1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Preparation

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.

As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.

Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

This is from Betty Crocker, and begins, "This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma’s pot roast."

Prep Time: 30 minutes; Total Time: 7 hours 50 minutes; Makes 6 servings

To view this online, click here.

Ingredients

1 package (8 oz) white button mushrooms, thinly sliced

1 cup thinly sliced yellow onions

4 tablespoons butter, melted

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups Progresso™ Broth Vegetable(from 32-oz carton)

1 package (20 oz) refrigerated cheese-filled tortellini

1 package (8 oz) cream cheese, softened and cubed

3 cups baby spinach leaves, lightly packed

1/2 cup shredded Parmesan cheese (2 oz)

1/4 cup shredded fresh basil leaves

Directions

Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.

Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.

Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

Tips from the Betty Crocker Kitchens

tip 1

Save time by purchasing presliced mushrooms.

tip 2

Sauce will be thin after stirring in spinach, but it will thicken after standing.

SMOKED TOFU FARFALLE CASSEROLE

This is from Vegetarian Times. It begins, "Here’s a new twist on Mom’s beloved tuna noodle casserole. We lightened the cream sauce, added lots of veggies and replaced the tuna with smoked tofu, which adds richness and depth to the flavor."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1-1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2-1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1-3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1-1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

ANGEL HAIR PASTA

I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.

Note: This recipe is from my e-cookbook, Off the Wall Cooking.

Ingredients

1/2 C water

2 T balsamic vinegar

1 onion, diced

2 cloves garlic, minced

1/2 red pepper, diced

1/2green pepper, diced

1 T oregano

1 lb. angel hair pasta

Directions

Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)

CAPELLINI WITH TOMATOES AND BASIL

This is from Ina Garten on her the Food Network show, Barefoot Contessa.

Yield: 6 servings; Level: Easy

To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.

Ingredients

Kosher salt

1/2 cup good olive oil, plus extra for the pot

2 tablespoons minced garlic (6 cloves)

4 pints small cherry tomatoes or grape tomatoes

18 large basil leaves, julienned

2 tablespoons chopped fresh curly parsley

2 teaspoons chopped fresh thyme leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound dried capellini or angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Pasta - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday, since not everyone loves tacos. Today's double post deals with pasta, which has long been one of my favorite foods. Check out Mushroom Bolognese with Fettuccine, Pasta with Fresh Tomato Sauce and Ricotta, and the rest of today's double post. Enjoy!

PRIMAVERA PASTA WITH BREADCRUMB TOPPING

This is from the March 2006 issue of Vegetarian Times, page 78. It begins, "Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/primavera-pasta-with-breadcrumb-topping/.

Ingredients

8 oz. fusilli or rotini pasta

3 Tbs. olive oil

1/2 lb. green beans, trimmed

1/2 large yellow onion, chopped

4 cloves garlic, chopped

1/2 tsp. crushed red pepper

3 medium-sized zucchini (about 1/2 lb. total), trimmed and julienned

2 large red bell peppers, julienned

1/4 cup finely chopped basil

1 tsp. chopped fresh oregano

1 cup plain dry breadcrumbs

Preparation

Cook pasta according to package directions.

Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.

Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.

Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs, and sauté until golden, about 5 minutes.

Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.” Time: 30 minutes; makes 4 to 6 servings.

This, along with the Quick Fresh Tomato Sauce, was featured in “The Time Is Right to Make Tomato Sauce”, and can be viewed online here.

Ingredients

1 pound dried pasta, such as farfalle or penne

Salt and pepper

2 tablespoons butter, softened

Crushed red pepper (optional)

2 1/2 cups Quick Fresh Tomato Sauce, warm (see recipe, which follows)

6 ounces ultra-fresh ricotta, at room temperature

Grated pecorino

Basil leaves, for garnish

Preparation

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.

Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.

Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).

Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

QUICK FRESH TOMATO SAUCE

This also comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.” Time: 30 minutes; makes about 2 1/ 2 cups.

To view this online, click here.

Ingredients

5 pounds tomatoes

3/4 teaspoon salt

2 tablespoons olive oil

1 tablespoon tomato paste

1 garlic clove, halved

1 basil sprig

1 bay leaf

Preparation

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

MUSHROOM BOLOGNESE WITH FETTUCCINE

This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."

Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8

To view this online, click here.

Ingredients

3 tablespoons olive oil

1 cup diced onions

1/2 cup diced carrot

1/4 cup finely chopped celery

4 1/2 teaspoons finely chopped garlic

1/4 teaspoon salt

2 packages (8 oz each) baby bella mushrooms, coarsely chopped

2 packages (8 oz each) white button mushrooms, coarsely chopped

1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1/4 teaspoon crushed red pepper flakes

1 tablespoon soy sauce

12 oz uncooked fettuccine (from 16-oz box)

1/2 cup shredded Parmesan cheese, if desired

1/4 cup thinly sliced fresh basil leaves, if desired

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.

In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.

Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.

Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

Expert Tips

Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.

Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.

SPAGHETTI AGLIO E OLIO

This is from Katherine Gillen, a contributor to PureWow. She wrote, "There are nights when we want to pull out all the stops on a fancy mac and cheese, and there are nights when we’ll do almost anything to not make dinner. Spaghetti aglio e olio is for those nights. Our version of the traditional Neapolitan pasta dish takes just 20 minutes to make (and calls for only five ingredients).

"A few tips come dinnertime: One, you’ll want to use a good quality olive oil, since it’s one of the stars of this recipe. And two, cook the oil-garlic mixture in a large, high-sided skillet (or better yet, a Dutch oven) so you’re free to toss vigorously when you add the noodles. It’ll make achieving a glossy sauce *that much* easier."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.purewow.com/recipes/spaghetti-aglio-e-olio.

Ingredients

Kosher salt

12 ounces long strand pasta (such as spaghetti, bucatini or linguine)

1/4 cup extra-virgin olive oil

8 garlic cloves, peeled and thinly sliced

1/2 teaspoon crushed red pepper flakes, plus more as needed

Finely grated Parmesan cheese, fresh chopped parsley and flaky salt, to garnish (optional)

Directions

Bring a large pot of water to a boil and season generously with kosher salt. Cook the pasta until just shy of al dente (about 2 minutes less than the package directions). Use a liquid measuring cup to reserve about 1 cup of the pasta water.

Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is sizzling and golden, about 3 minutes.

Using tongs, transfer the pasta from the water directly into the olive oil and garlic mixture. Add about 1/2 of the reserved pasta water, and cook, tossing vigorously, until the sauce lightly coats the pasta. (You can add more pasta water as needed.)

Divide the pasta among four bowls, and garnish with more pepper flakes, Parmesan cheese, parsley and flaky salt, if using.

CAPELLINI WITH TOMATOES AND BASIL

This is from Ina Garten on her the Food Network show, Barefoot Contessa.

Yield: 6 servings; Level: Easy

To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.

Ingredients

Kosher salt

1/2 cup good olive oil, plus extra for the pot

2 tablespoons minced garlic (6 cloves)

4 pints small cherry tomatoes or grape tomatoes

18 large basil leaves, julienned

2 tablespoons chopped fresh curly parsley

2 teaspoons chopped fresh thyme leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound dried capellini or angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Wednesday Recipes (AKA Hump Day)

Guess what day it is? It's hump day (otherwise known as Wednesday). Here are six yummy recipes to help you through the day, including Veggie Chili Cornbread Casserole and Maque Choux. Enjoy!

CHERRY-COLA DUMP CAKE

This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"

Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9

To view this online, click here.

Ingredients

1 jar (16 oz) maraschino cherries with juice (without stems)

1 box Betty Crocker™ Super Moist™ devil’s food cake mix

1 cup cola-flavored carbonated beverage

Directions

Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.

In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.

Expert Tips

Serve with whipped cream and additional cherries.

You could substitute cherry pie filling in place of the maraschino cherries and juice.

CAPELLINI WITH TOMATOES AND BASIL

This is from Ina Garten on her the Food Network show, Barefoot Contessa.

Yield: 6 servings; Level: Easy

To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.

Ingredients

Kosher salt

1/2 cup good olive oil, plus extra for the pot

2 tablespoons minced garlic (6 cloves)

4 pints small cherry tomatoes or grape tomatoes

18 large basil leaves, julienned

2 tablespoons chopped fresh curly parsley

2 teaspoons chopped fresh thyme leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound dried capellini or angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

MAQUE CHOUX

This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."

Yield: About 1 generous quart; Time: 20 minutes

This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.

Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.

Ingredients

3 fresh ears of corn, shucked

8 tablespoons unsalted butter (1 stick)

1/2 red onion, cut into small dice

2 celery ribs, cut into small dice

Kosher salt

1 red bell pepper, cored, seeded and cut into small dice

1 small poblano pepper, cored, seeded and cut into small dice

1 small serrano chile, very thinly sliced

Freshly ground black pepper

Smoked paprika (optional)

Preparation

Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.

In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.

Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.

Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.

When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.

Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.

Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

LENTIL AND ORZO STEW WITH ROASTED EGGPLANT

This is from Yewande Komolafe at The New York Times cooking e-newsletter. Yewande wrote, "For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they’re tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese like ricotta salata or feta, and a soft-poached egg if you like. The lemon zest and juice are essential and enhance the finish.'

Time: 45 minutes to 1 hour; Yield: 4 servings

To view this, go to https://cooking.nytimes.com/recipes/1019860-lentil-and-orzo-stew-with-roasted-eggplant.

Ingredients

1 1/2 pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces

Ingredients

1/4 cup plus 2 tablespoons olive oil

1 tablespoon coriander seeds, crushed

Kosher salt and black pepper

1 medium carrot, finely chopped

1 medium yellow onion, finely chopped

2 celery stalks, finely chopped

3 garlic cloves, finely chopped

1 tablespoon tomato paste

1 cup dried lentils (green, black or brown)

5 cups chicken or vegetable stock, or water

1/2 cup orzo or other small pasta, such as ditalini, stelline or macaroni

Zest and juice from 1 lemon, plus 4 lemon wedges for garnish

1/4 cup shaved ricotta salata or crumbled feta

Preparation

Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.

In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.

Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.

Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.

Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.

Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

VEGGIE CHILI CORNBREAD CASSEROLE

This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10

To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.

Ingredients

Chili:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

salt to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

2 cups vegetable broth

1 tablespoon lime juice

Cornbread:

1 1/2 cups milk

1 large egg

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

SPAGHETTI AGLIO E OLIO

This is from Katherine Gillen, a contributor to PureWow. She wrote, "There are nights when we want to pull out all the stops on a fancy mac and cheese, and there are nights when we’ll do almost anything to not make dinner. Spaghetti aglio e olio is for those nights. Our version of the traditional Neapolitan pasta dish takes just 20 minutes to make (and calls for only five ingredients).

"A few tips come dinnertime: One, you’ll want to use a good quality olive oil, since it’s one of the stars of this recipe. And two, cook the oil-garlic mixture in a large, high-sided skillet (or better yet, a Dutch oven) so you’re free to toss vigorously when you add the noodles. It’ll make achieving a glossy sauce *that much* easier."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.purewow.com/recipes/spaghetti-aglio-e-olio.

Ingredients

Kosher salt

12 ounces long strand pasta (such as spaghetti, bucatini or linguine)

1/4 cup extra-virgin olive oil

8 garlic cloves, peeled and thinly sliced

1/2 teaspoon crushed red pepper flakes, plus more as needed

Finely grated Parmesan cheese, fresh chopped parsley and flaky salt, to garnish (optional)

Directions

Bring a large pot of water to a boil and season generously with kosher salt. Cook the pasta until just shy of al dente (about 2 minutes less than the package directions). Use a liquid measuring cup to reserve about 1 cup of the pasta water.

Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is sizzling and golden, about 3 minutes.

Using tongs, transfer the pasta from the water directly into the olive oil and garlic mixture. Add about 1/2 of the reserved pasta water, and cook, tossing vigorously, until the sauce lightly coats the pasta. (You can add more pasta water as needed.)

Divide the pasta among four bowls, and garnish with more pepper flakes, Parmesan cheese, parsley and flaky salt, if using.

Pasta

I've always loved pasta, in all its yummy forms: spaghetti, ziti, lasagna noodles, whatever.

Today's pasta recipes include Creamy Turmeric Pasta and Spaghetti Aglio e Olio. Serve with a nice salad and finish off with dessert, and you have a winner. Enjoy!

PENNE WITH ROASTED CHERRY TOMATOES

This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."

Yield: 2 to 4 servings; Time: 35 minutes

This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.

Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)

Ingredients

1 pound small cherry tomatoes, halved

1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing

Sea salt

Freshly ground black pepper

1/4 cup freshly grated pecorino romano, more for serving

1/4 cup bread crumbs

1/2 pound penne

Preparation

Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.

TWO-PEA RAVIOLI

This comes from WeightWatchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups

To view this online, click here.

Ingredients

12 oz frozen cheese ravioli

8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas

1 cup, thawed froze green peas

1 tsp lemon zest

1 1/2 Tbsp fresh lemon juice

1 1/2 Tbsp extra virgin olive oil

1/2 tsp kosher salt

1/2 tsp black pepper

Instructions

Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.

In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.

CAPELLINI WITH TOMATOES AND BASIL

This is from Ina Garten on her the Food Network show, Barefoot Contessa.

Yield: 6 servings; Level: Easy

To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.

Ingredients

Kosher salt

1/2 cup good olive oil, plus extra for the pot

2 tablespoons minced garlic (6 cloves)

4 pints small cherry tomatoes or grape tomatoes

18 large basil leaves, julienned

2 tablespoons chopped fresh curly parsley

2 teaspoons chopped fresh thyme leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound dried capellini or angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CREAMY TURMERIC PASTA

This is from Sue Li in The New York Times cooking e-newsletter. Sue wrote, "This earthy pasta is cobbled together using ingredients that you almost certainly already have in your kitchen. Its approach is fairly standard: Melt some butter, sauté some garlic and shallots, simmer with cream, then add some Parmesan and pasta cooking water to create a silky sauce. That alone would make a great meal, but what makes this recipe really special is the addition of ground turmeric, which gives this simple dish its vibrant color and sophisticated depth of flavor. This is meant to be a lazy meal — the kind of dish you throw together, then eat out of a big bowl while sitting on the couch — but if you're feeling the need for something green, serve the pasta with a simple salad dressed with vinegar and olive oil."

Yield: 4 to 6 servings; Time: 30 minutes

This can be viewed online at https://cooking.nytimes.com/recipes/1020033-creamy-turmeric-pasta.

Ingredients

1 pound spaghetti

2 tablespoons unsalted butter

1 large shallot, thinly sliced

2 garlic cloves, thinly sliced

Kosher salt and black pepper

1 1/2 teaspoons ground turmeric

1 cup half-and-half

2 cups lightly packed freshly grated Parmesan (about 4 ounces), plus more for serving

4 tablespoons finely chopped fresh parsley or chives

Preparation

Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.

Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer.

Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.

PASTA WITH BROCCOLI, SUN-DRIED TOMATO, AND LIME

This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).

I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.

Anywho, this recipe's prep time is 30 minutes, and serves 4.

Ingredients

3 cups bite-size pieces of broccoli florets

12 oz penne pasta

1/2 cup oil-packed sun-dried tomato slices

2 garlic cloves, minced

1/4 cup freshly squeezed lime juice (from 1 large lime)

Salt and freshly ground black pepper

Directions

Steam broccoli for 5 minutes until tender. Set aside.

Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Set aside.

Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and saute for 2 minutes.

Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.

SPAGHETTI AGLIO E OLIO

This is from Katherine Gillen, a contributor to PureWow. She wrote, "There are nights when we want to pull out all the stops on a fancy mac and cheese, and there are nights when we’ll do almost anything to not make dinner. Spaghetti aglio e olio is for those nights. Our version of the traditional Neapolitan pasta dish takes just 20 minutes to make (and calls for only five ingredients).

"A few tips come dinnertime: One, you’ll want to use a good quality olive oil, since it’s one of the stars of this recipe. And two, cook the oil-garlic mixture in a large, high-sided skillet (or better yet, a Dutch oven) so you’re free to toss vigorously when you add the noodles. It’ll make achieving a glossy sauce *that much* easier."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.purewow.com/recipes/spaghetti-aglio-e-olio.

Ingredients

Kosher salt

12 ounces long strand pasta (such as spaghetti, bucatini or linguine)

1/4 cup extra-virgin olive oil

8 garlic cloves, peeled and thinly sliced

1/2 teaspoon crushed red pepper flakes, plus more as needed

Finely grated Parmesan cheese, fresh chopped parsley and flaky salt, to garnish (optional)

Directions

Bring a large pot of water to a boil and season generously with kosher salt. Cook the pasta until just shy of al dente (about 2 minutes less than the package directions). Use a liquid measuring cup to reserve about 1 cup of the pasta water.

Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is sizzling and golden, about 3 minutes.

Using tongs, transfer the pasta from the water directly into the olive oil and garlic mixture. Add about 1/2 of the reserved pasta water, and cook, tossing vigorously, until the sauce lightly coats the pasta. (You can add more pasta water as needed.)

Divide the pasta among four bowls, and garnish with more pepper flakes, Parmesan cheese, parsley and flaky salt, if using.

Wednesday Recipes

Guess what day it is? It's hump day (otherwise known as Wednesday). Here are six yummy recipes to help you through the day, including Veggie Chili Cornbread Casserole and Maque Choux. Enjoy!

CHERRY-COLA DUMP CAKE

This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"

Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9

To view this online, click here.

Ingredients

1 jar (16 oz) maraschino cherries with juice (without stems)

1 box Betty Crocker™ Super Moist™ devil’s food cake mix

1 cup cola-flavored carbonated beverage

Directions

Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.

In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.

Expert Tips

Serve with whipped cream and additional cherries.

You could substitute cherry pie filling in place of the maraschino cherries and juice.

CAPELLINI WITH TOMATOES AND BASIL

This is from Ina Garten on her the Food Network show, Barefoot Contessa.

Yield: 6 servings; Level: Easy

To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.

Ingredients

Kosher salt

1/2 cup good olive oil, plus extra for the pot

2 tablespoons minced garlic (6 cloves)

4 pints small cherry tomatoes or grape tomatoes

18 large basil leaves, julienned

2 tablespoons chopped fresh curly parsley

2 teaspoons chopped fresh thyme leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound dried capellini or angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

MAQUE CHOUX

This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."

Yield: About 1 generous quart; Time: 20 minutes

This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.

Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.

Ingredients

3 fresh ears of corn, shucked

8 tablespoons unsalted butter (1 stick)

1/2 red onion, cut into small dice

2 celery ribs, cut into small dice

Kosher salt

1 red bell pepper, cored, seeded and cut into small dice

1 small poblano pepper, cored, seeded and cut into small dice

1 small serrano chile, very thinly sliced

Freshly ground black pepper

Smoked paprika (optional)

Preparation

Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.

In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.

Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.

Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.

When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.

Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.

Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

LENTIL AND ORZO STEW WITH ROASTED EGGPLANT

This is from Yewande Komolafe at The New York Times cooking e-newsletter. Yewande wrote, "For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they’re tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese like ricotta salata or feta, and a soft-poached egg if you like. The lemon zest and juice are essential and enhance the finish.'

Time: 45 minutes to 1 hour; Yield: 4 servings

To view this, go to https://cooking.nytimes.com/recipes/1019860-lentil-and-orzo-stew-with-roasted-eggplant.

Ingredients

1 1/2 pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces

1/4 cup plus 2 tablespoons olive oil

1 tablespoon coriander seeds, crushed

Kosher salt and black pepper

1 medium carrot, finely chopped

1 medium yellow onion, finely chopped

2 celery stalks, finely chopped

3 garlic cloves, finely chopped

1 tablespoon tomato paste

1 cup dried lentils (green, black or brown)

5 cups chicken or vegetable stock, or water

1/2 cup orzo or other small pasta, such as ditalini, stelline or macaroni

Zest and juice from 1 lemon, plus 4 lemon wedges for garnish

1/4 cup shaved ricotta salata or crumbled feta

Preparation

Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.

In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.

Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.

Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.

Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.

Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

VEGGIE CHILI CORNBREAD CASSEROLE

This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10

To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.

Ingredients

Chili:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

salt to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

2 cups vegetable broth

1 tablespoon lime juice

Cornbread:

1 1/2 cups milk

1 large egg

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

SPAGHETTI AGLIO E OLIO

This is from Katherine Gillen, a contributor to PureWow. She wrote, "There are nights when we want to pull out all the stops on a fancy mac and cheese, and there are nights when we’ll do almost anything to not make dinner. Spaghetti aglio e olio is for those nights. Our version of the traditional Neapolitan pasta dish takes just 20 minutes to make (and calls for only five ingredients).

"A few tips come dinnertime: One, you’ll want to use a good quality olive oil, since it’s one of the stars of this recipe. And two, cook the oil-garlic mixture in a large, high-sided skillet (or better yet, a Dutch oven) so you’re free to toss vigorously when you add the noodles. It’ll make achieving a glossy sauce *that much* easier."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.purewow.com/recipes/spaghetti-aglio-e-olio.

Ingredients

Kosher salt

12 ounces long strand pasta (such as spaghetti, bucatini or linguine)

1/4 cup extra-virgin olive oil

8 garlic cloves, peeled and thinly sliced

1/2 teaspoon crushed red pepper flakes, plus more as needed

Finely grated Parmesan cheese, fresh chopped parsley and flaky salt, to garnish (optional)

Directions

Bring a large pot of water to a boil and season generously with kosher salt. Cook the pasta until just shy of al dente (about 2 minutes less than the package directions). Use a liquid measuring cup to reserve about 1 cup of the pasta water.

Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is sizzling and golden, about 3 minutes.

Using tongs, transfer the pasta from the water directly into the olive oil and garlic mixture. Add about 1/2 of the reserved pasta water, and cook, tossing vigorously, until the sauce lightly coats the pasta. (You can add more pasta water as needed.)

Divide the pasta among four bowls, and garnish with more pepper flakes, Parmesan cheese, parsley and flaky salt, if using.

Pasta

Pasta has been one of my favorite food groups since I can remember. For years, my go-to answer when asked, "What do you want for dinner on your birthday?" was "Spaghetti!"

Without any further chit-chat, here are six yummy pasta recipes, including Spaghetti Aglio e Olio and Stuffed Shells. Enjoy!

CAPELLINI WITH TOMATOES AND BASIL

This is from Ina Garten on her the Food Network show, Barefoot Contessa.

Yield: 6 servings; Level: Easy

To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.

Ingredients

Kosher salt

1/2 cup good olive oil, plus extra for the pot

2 tablespoons minced garlic (6 cloves)

4 pints small cherry tomatoes or grape tomatoes

18 large basil leaves, julienned

2 tablespoons chopped fresh curly parsley

2 teaspoons chopped fresh thyme leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound dried capellini or angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CREAMY TURMERIC PASTA

This is from Sue Li in The New York Times cooking e-newsletter. Sue wrote, "This earthy pasta is cobbled together using ingredients that you almost certainly already have in your kitchen. Its approach is fairly standard: Melt some butter, sauté some garlic and shallots, simmer with cream, then add some Parmesan and pasta cooking water to create a silky sauce. That alone would make a great meal, but what makes this recipe really special is the addition of ground turmeric, which gives this simple dish its vibrant color and sophisticated depth of flavor. This is meant to be a lazy meal — the kind of dish you throw together, then eat out of a big bowl while sitting on the couch — but if you're feeling the need for something green, serve the pasta with a simple salad dressed with vinegar and olive oil."

Yield: 4 to 6 servings; Time: 30 minutes

This can be viewed online at https://cooking.nytimes.com/recipes/1020033-creamy-turmeric-pasta.

Ingredients

1 pound spaghetti

2 tablespoons unsalted butter

1 large shallot, thinly sliced

2 garlic cloves, thinly sliced

Kosher salt and black pepper

1 1/2 teaspoons ground turmeric

1 cup half-and-half

2 cups lightly packed freshly grated Parmesan (about 4 ounces), plus more for serving

4 tablespoons finely chopped fresh parsley or chives

Preparation

Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.

Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer.

Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.

SPAGHETTI AGLIO E OLIO

This is from Katherine Gillen, a contributor to PureWow. She wrote, "There are nights when we want to pull out all the stops on a fancy mac and cheese, and there are nights when we’ll do almost anything to not make dinner. Spaghetti aglio e olio is for those nights. Our version of the traditional Neapolitan pasta dish takes just 20 minutes to make (and calls for only five ingredients).

"A few tips come dinnertime: One, you’ll want to use a good quality olive oil, since it’s one of the stars of this recipe. And two, cook the oil-garlic mixture in a large, high-sided skillet (or better yet, a Dutch oven) so you’re free to toss vigorously when you add the noodles. It’ll make achieving a glossy sauce *that much* easier."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.purewow.com/recipes/spaghetti-aglio-e-olio.

Ingredients

Kosher salt

12 ounces long strand pasta (such as spaghetti, bucatini or linguine)

1/4 cup extra-virgin olive oil

8 garlic cloves, peeled and thinly sliced

1/2 teaspoon crushed red pepper flakes, plus more as needed

Finely grated Parmesan cheese, fresh chopped parsley and flaky salt, to garnish (optional)

Directions

Bring a large pot of water to a boil and season generously with kosher salt. Cook the pasta until just shy of al dente (about 2 minutes less than the package directions). Use a liquid measuring cup to reserve about 1 cup of the pasta water.

Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is sizzling and golden, about 3 minutes.

Using tongs, transfer the pasta from the water directly into the olive oil and garlic mixture. Add about 1/2 of the reserved pasta water, and cook, tossing vigorously, until the sauce lightly coats the pasta. (You can add more pasta water as needed.)

Divide the pasta among four bowls, and garnish with more pepper flakes, Parmesan cheese, parsley and flaky salt, if using.

MAC AND CHEESE MUFFINS

This comes from Joy Bauer at TODAY. She wrote, "This lightened-up mac and cheese utilizes nutrient-rich legume pasta (made from chickpeas, lentils or black beans) because it contains about double the protein and triple the fiber compared to most standard noodles. I kick things up a few notches by baking it in a muffin tin to create portion-sized delights that are crunchy on the outside and ooey-gooey cheesy on the inside."

This can be viewed online at https://www.today.com/recipes/mac-cheese-muffins-recipe-t155178.

Ingredients

One 14-ounce box elbow macaroni pasta (either chickpea, lentil, bean or whole-grain pasta)

2 1/4 cups low-fat milk

1 teaspoon reduced-sodium soy sauce

1 teaspoon onion powder

1/2 teaspoon dry mustard

1/4 teaspoon paprika

1 bay leaf

1/2 teaspoon kosher salt or coarse sea salt

1/8 teaspoon freshly ground black pepper

3 to 5 drops hot sauce

1 tablespoon cornstarch

1/4 teaspoon nutmeg

10 to 12 ounces (or 2 1/2 to 3 cups) shredded reduced-fat sharp cheddar cheese

2 tablespoons butter

1/4 cup grated Parmesan cheese

Preparation

Preheat oven to 400°F.

Cook the macaroni according to package directions for al dente pasta. Drain, rinse, and set aside.

While the macaroni is cooking, prepare the cheese sauce: In a large saucepan, combine 2 cups of the milk with the soy sauce, onion powder, nutmeg, dry mustard, paprika, bay leaf, salt, pepper and hot sauce. Place the mixture over medium heat, and cook until it comes to a gentle simmer.

In a small bowl or cup, mix the cornstarch with the remaining 1/4 cup milk. Add the cornstarch mixture to the saucepan and stir to combine. Return the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thick.

Remove the saucepan from the heat, discard the bay leaf and add the shredded cheese. Stir until the cheese is completely melted and no lumps remain. Add the butter to the cheese sauce and stir until it is completely melted and combined. Pour the cheese sauce over the cooked macaroni and stir until everything is coated.

Liberally mist 1-2 standard muffin tins with nonstick cooking spray. Split the macaroni mixture among 20 muffin tins (about 1/4 cup mac and cheese in each). Sprinkle Parmesan cheese over the tops and bake in the oven for about 30 minutes or until the tops are slightly browned. Remove from oven and allow to cool for 5 minutes so the muffins have a chance to firm up before serving. After muffins have slightly cooled, carefully remove by loosening up the sides and enjoy.

STUFFED SHELLS

This is from Ali Slagle at The New York Times cooking e-newsletter. Ali wrote, "Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it’s time to eat. While some versions add frozen spinach, herbs or lemon, you really don’t need anything beyond the basics; this classic version is pure comfort."

Yield: 6 to 8 servings; Time: About 2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1020833-stuffed-shells.

Ingredients

For the Sauce:

1/4 cup extra-virgin olive oil

1 medium onion, finely chopped

Kosher salt

4 garlic cloves, peeled and thinly sliced

3 tablespoons tomato paste

1 (28-ounce) can tomato purée

For the Filling and Assembly:

Kosher salt and black pepper

1 pound fresh ricotta (about 2 cups)

10 ounces fresh mozzarella, grated (about 2 1/2 cups)

5 1/2 ounces Parmesan, finely grated (about 2 cups)

2 egg yolks

1 garlic clove

12 ounces jumbo shells

Preparation

Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and tomato paste and cook, stirring frequently, until the paste turns one shade darker, about 2 minutes. Stir in the tomato purée, season with salt, then bring to a simmer. Cover halfway to reduce splattering, and cook, stirring occasionally, until the sauce has thickened slightly, 20 to 30 minutes.

Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.

Make the filling: In a medium bowl, combine the ricotta with 1 1/2 cups mozzarella, 1 cup Parmesan and the egg yolks. Grate the garlic directly into the bowl, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, then set aside.

Add the shells to the boiling water and cook until just shy of al dente. (You’ll want to cook the shells about 2 minutes less than the minimum time listed on the package, as the shells will continue to cook in the oven in Step 5.) Reserve 1/2 cup pasta water, then drain the pasta and rinse it under cold water to cool. Count out 24 shells. (You will have cooked off more shells than will fit in the dish; that’s insurance in case any rip. Reserve extras for another use.)

Stir the pasta water into the sauce, then add half the sauce to a 3-quart/9-by-13-inch baking dish and spread it in an even layer. Spoon about 2 tablespoons filling into each of the 24 shells, lining up the stuffed shells in the dish as you go. Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.

Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you’d like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.

BUTTERNUT NOODLES CACIO E PEPE

This comes from Vegetarian Times, and begins, "Cacio e pepe means 'cheese and pepper' in Italian dialects, and we can’t think of a tastier way to serve up a side dish of spiralized butternut squash. For the best noodles, look for squash with long necks and smaller bulbs. We use Parmesan and Grana Padano cheese for more flavor, but you can use just Parmesan if you prefer."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/butternut-noodles-cacio-e-pepe-recipe/.

Ingredients

2 butternut squashes (about 3 1/2 lb total), ends trimmed, peeled (or substitute for 6 cups packaged butternut squash noodles)

6 tbsp organic unsalted butter, divided

1/4 tsp sea salt + additional to taste

1/2 cup grated Parmesan cheese

1/2 cup grated Grana Padano cheese

1 tsp ground black pepper

1/2 tsp lemon zest

Preparations

Spiralize squashes: Cut necks off squashes and cut each in half crosswise. (Reserve bulbous ends of squash for another use.) Using a thin spaghetti blade in a spiral maker, spiralize squash chunks. (TIP: If noodles are very long, trim with kitchen shears to desired length.)

In a large skillet on medium, melt 4 tbsp butter. Add noodles and salt and cook, tossing occasionally, until tender, 7 to 10 minutes. (NOTE: To prevent browning, reduce heat and add water 1 tbsp at a time, if needed.) Remove skillet from heat; stir in remaining 2 tbsp butter, Parmesan, Grana Padano, pepper and lemon zest. Season with additional salt, if desired.