This no-cook sauce is best when tomatoes are at their ripest. Prepare the sauce fi rst so it can be tossed with the still-warm pasta. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.
Ingredients:
6 tablespoons extra virgin olive oil
1⁄2 teaspoon white wine vinegar
1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 pounds ripe Italian plum tomatoes (about 8 tomatoes)
1⁄4 cup chopped basil leaves
1 pound fresh or 12 ounces dried pasta, cooked and drained
Procedures:
Whisk the olive oil, vinegar, sugar, salt, and pepper in a large bowl.
Cut the tomatoes into several sections, then hold these over the sink or a trash can and scoop out the seeds and their membranes with a small spoon or your fi nger, thereby preserving the flesh. Roughly chop the fl esh, then add it and the basil to the olive oil dressing. Stir well, then set aside for 5 to 10 minutes to marinate while you cook the pasta.
Toss the drained, still-warm pasta with the fresh tomato sauce.
Pasta with Pecan Pesto
This light, untraditional pesto matches well with fresh pasta. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.
Ingredients:
For the Pecan Pesto:
1⁄4 cup pecan pieces
2 cups tightly packed basil leaves
1⁄4 cup extra virgin olive oil
2 tablespoons water
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon salt
1 1⁄2 ounces Parmigiano-Reggiano, grated
2 garlic cloves, quartered
For the Noodles:
1 pound fresh or 12 ounces dried pasta, cooked and drained
Procedures:
To make the Pecan Pesto, toast the pecans in a dry skillet set over medium-low heat until lightly browned and aromatic, about 4 minutes, stirring often. Pour into the bowl of a food processor fitted with the chopping blade and cool for 5 minutes.
Add the basil, olive oil, water, pepper, salt, cheese, and garlic to the food processor. Close the lid and pulse a few times to break up the chunks. Scrape down the sides of the bowl with a rubber spatula and process until fairly smooth. Alternatively, grind the toasted pecans, basil, pepper, salt, and garlic in a mortar with a pestle; once finely ground, about like cornmeal, grind in the olive oil and water in small splashes, then stir in the cheese.
Pour the pesto over the still-warm noodles.
To store the pesto: Spoon it into a glass jar or a small plastic container, cover with a light film of olive oil, and refrigerate for up to 4 days.
Pasta with a Sautéed Garlic Sauce
All this simple, traditional Italian dish needs is a glass of red wine, some crunchy bread, and a vinegary salad. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.
Ingredients:
6 garlic cloves, minced
1⁄3 cup olive oil
1⁄4 teaspoon red pepper fl akes
1 pound fresh or 12 ounces dried pasta, cooked and drained
1⁄2 teaspoon salt
1⁄4 cup chopped parsley leaves
Procedures:
So that the garlic begins to infuse the oil even before it starts to cook, put the garlic and the oil in a large skillet, then set the skillet over very low heat. Cook, stirring occasionally, until the garlic softens and turns golden, about 7 minutes.
Add the red pepper flakes, then the cooked pasta. Toss, then remove the skillet from the heat, and sprinkle on the salt and parsley.
Pasta with a Roasted Garlic Sauce
The sweetness of roasted garlic melts into the oil to create a luscious sauce. Use only fresh rosemary dried rosemary won’t have time to soften. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.
Ingredients:
2 garlic heads, roasted
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon chopped rosemary leaves
1 pound fresh or 12 ounces dried pasta, cooked and drained
Procedures:
Squeeze the roasted garlic out of the hulls and into a small bowl. Add the salt and pepper; mash with a fork until creamy.
Heat a large skillet over medium heat. Add the butter and olive oil. Once the butter has melted, stir in the mashed garlic puree and let it melt somewhat, stirring constantly. Add the rosemary and cook until fragrant, about 10 seconds. Add the pasta and toss to coat.
Pasta with Butter and Fresh Herbs
Simple and rich, this is a great first course. Just don’t pair it with a creamy main course. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.
Ingredients:
8 tablespoons (1 stick) unsalted butter
1 medium shallot, minced
2 tablespoons chopped rosemary leaves
1 tablespoon chopped oregano leaves
1 tablespoon stemmed thyme
1 pound fresh or 12 ounces dried pasta, cooked and drained
2 tablespoons chopped parsley leaves
1⁄4 to 1⁄2 teaspoon salt
Procedures:
Melt the butter in a large skillet over medium-low heat. Continue cooking just until the foam subsides. Do not let the butter brown; if it does, immediately remove the skillet from the heat.
Add the shallot and cook, stirring often, until softened, about 2 minutes. Add the rosemary, oregano, and thyme; cook just until wilted, about 5 seconds.
Toss in the pasta, parsley, and salt. Stir well and serve.
Pasta with a Walnut Sauce
We’re quite partial to this crunchy sauce. Double or even triple the garlic, if you like. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.
Ingredients:
1⁄2 cup walnut pieces
1⁄4 cup plain dried bread crumbs
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3 tablespoons walnut oil
3 tablespoons unsalted butter
2 garlic cloves, minced
1 pound fresh or 12 ounces dried pasta, cooked and drained
Procedures:
Heat a large nonstick skillet over medium heat. Add the walnuts and toast until lightly browned and aromatic, about 4 minutes, tossing frequently. Empty into the bowl of a food processor; cool for 10 minutes. Add the bread crumbs, salt, and pepper; process until fi nely ground. Set aside.
Return the skillet to medium heat and add the walnut oil and butter. When the butter has melted, add the garlic. Sauté just until softened, about 2 minutes. Add the cooked pasta, toss, and transfer to a serving bowl. Sprinkle the ground walnut mixture over the top before serving.
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