Creamy Tomato Spaghetti With Preserved Lemon

 

Article

• Total Time - 25 minutes
• Prep Time - 5 minutes
• Cook Time - 20 minutes
• Yield - 4 to 6 servings

Ingredients

• Fine sea salt and black pepper
• 3tablespoons olive oil
• ½medium yellow onion, finely chopped
• 2garlic cloves, minced or crushed in a garlic press 
• 5tablespoons tomato paste 
• ½preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste
• 2teaspoons honey, plus more to taste
• 1cup heavy cream
• 1pound spaghetti (or other long pasta) 
• Finely grated Parmesan (optional), for garnish

Preparation

1. Step 1 - Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.
2. Step 2 - Meanwhile, heat oil in a large pan or pot over medium-low. Add the onion, garlic, tomato paste, 1 tablespoon of the minced preserved lemon, the honey, ½ teaspoon salt and ¼ teaspoon pepper, and cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.
3. Step  3 - Mix in the cream, taste the sauce and adjust the seasoning with more preserved lemon, honey and salt as necessary. Bring to a gentle simmer, then turn off the heat and cover with a lid to keep the sauce warm.
4. Step 4 - Cook the spaghetti in the boiling water until almost al dente according to the package instructions, 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain pasta.
5. Step 5 - Over medium-low heat, add the spaghetti to the sauce along with ½ cup of the reserved cooking water, and toss to coat. Continue to toss until the spaghetti is al dente, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, 3 to 4 minutes.
6. Step 6 - Serve warm, topped with Parmesan if desired.

Aperol Paloma Cocktail

 

Article

Serves- 1

Ingredients

• 2 teaspoons Diamond Crystal kosher salt
• 1 medium lime
• Ice
• 2 ounces freshly squeezed red or pink grapefruit juice
• 1 ounce blanco (silver) tequila
• 1 ounce Aperol
• 1/4 teaspoon agave nectar or simple syrup
• 2 ounces cold sparkling water or club soda  (Drank these without soda water, still amazing!)
• Grapefruit slice, for garnish

Instructions

1. Spread 2 teaspoons Diamond Crystal kosher salt in an even layer on a small flat plate. Halve 1 medium lime. Cut 1 lime wedge from one half. Run the lime wedge over the rim of a highball or old-fashioned glass to moisten. Invert the glass into the salt, turning it as needed, to coat the rim. Fill the glass with ice.
2. Juice the lime pieces until you have 1/2 ounce and place in a cocktail shaker. Add 2 ounces red grapefruit juice, 1 ounce blanco tequila, 1 ounce Aperol, and 1/4 teaspoon agave nectar. Fill the shaker halfway with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.
3. Pour through a strainer into the glass. Top with 2 ounces cold sparkling water. Garnish with a grapefruit slice.

Creamy Chicken Orzo

 Video

Ingredients:
* 1 chicken breast diced
* 1 tbsp olive oil
* 3 cloves garlic, minced
* 1 small onion, finely chopped
* 1/2 tsp red pepper flakes or to taste
* 1/2 tsp onion powder
* 1 tsp Italian seasoning
* 1 tsp paprika
* 1/2 tsp dried oregano
* Salt & black pepper, to taste
* 1 cup dry orzo pasta
* 6-7 cherry tomatoes cut into half
* 2 tablespoons tomato sauce
* 1/2 cup chicken broth (or water)
* 1/2 cup heavy cream (or half-and-half)
* 1/4 cup grated Parmesan cheese
* A Hand full of spinach
* Fresh parsley, chopped (for garnish)

Loaded Bread Dipping Oil

Video

Perfect appetizer . Serve with fresh bread , ice tea , crisp wine , cold beer or cocktails!

Mix together the following :

• Approx 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• 3 tablespoons sun dried tomatoes
• 2-3 tablespoons juicy olives
• 1 tablespoons or more minced garlic
• Teaspoon paprika
• 1/2 teaspoon chili flakes
• Lots of parmesan
• Herbs- Fresh Italian parsley or your choice 

Pasta Alla Zozzona

 

Article

Video

• Prep time 15 minutes
• Cook time 32 minutes
• Serves 6 to 8

Ingredients

• 4 large egg yolks
• 2 ounces finely grated Pecorino Romano or Parmesan cheese (about 1/2 cup), plus more for serving
• 1/2 teaspoon coarsely ground black pepper, plus more for serving
• 2 teaspoon olive oil
• 4 ounces guanciale or pancetta, cut into 1/2-inch-wide by 3/4-inch-long pieces (about 3/4 cup)
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 2 cloves garlic, finely chopped
• 12 ounces uncooked hot or sweet Italian sausage, casings removed if needed
• 2 tablespoons tomato paste
• 1 (28-ounce) can puréed tomato or tomato passata
• 1 tablespoon Calabrian chili paste (optional)
• 1/4 teaspoon red pepper flakes
• 1 pound dried rigatoni pasta
• Kosher salt

Instructions

1. Bring a large pot of salted water to a boil over medium-high heat.
2. Meanwhile, make the sauce. Whisk 4 large egg yolks, 2 ounces grated Pecorino Romano cheese, and 1/2 teaspoon coarsely ground black pepper together in a medium heatproof bowl.
3. Heat 2 teaspoons olive oil in a large Dutch oven or high-sided skillet over medium-low heat until shimmering. Add 4 ounces chopped guanciale and spread into a single layer. Cook, stirring occasionally, until browned and crisp, 6 to 10 minutes. Use a slotted spoon to transfer the guanciale to a small bowl.
4. Turn off the heat. Transfer 1 tablespoon of the fat in the pan to the egg mixture and whisk to combine. Remove all but 1 tablespoon of the remaining fat from the pan (discard or reserve any remaining fat for another use).
5. Return the pan to medium-high heat. Add 1 finely chopped medium yellow onion and 2 finely chopped garlic cloves. Cook, stirring frequently, until the onions are slightly softened but not browned, about 3 minutes. Add 12 ounces uncooked Italian sausage. Cook, breaking up the meat with a wooden spoon into bite-sized pieces, until browned and cooked through, 6 to 8 minutes.
6. Add 2 tablespoons tomato paste and cook, stirring often, until lightly toasted and darkened in color, about 1 minute. Reduce the heat to medium-low. Add 1 (28-ounce) can puréed tomatoes, 1 tablespoon Calabrian chili paste if using, and 1/4 teaspoon red pepper flakes. Stir to combine, scraping up any browned bits from the bottom of the pan.
7. Partially cover and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Meanwhile, add 1 pound dried rigatoni to the boiling water. Cook according to package directions until the pasta is just al dente, 10 to 13 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.
8. When the sauce is ready, turn off the heat. Add the pasta and guanciale, and toss to coat.
9. While whisking constantly, slowly pour 1/4 cup of the pasta cooking water into the egg mixture. While stirring constantly, slowly pour the egg mixture into the pasta. Thin the sauce out with more pasta water as needed. Taste and season with kosher salt as needed. Serve topped with more grated cheese and black pepper.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Spanakopita Pasta

 

Article

Active Time: 30 mins

Total Time: 30 mins

Servings:4

Ingredients

• 4 scallions, sliced (about 1 1/4 cups)
• 1/2 cup panko
• 1/4 teaspoon kosher salt
• 1/4 cup, plus 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon grated lemon zest
• 1 (12-ounce) package tagliatelle pasta
• 1 (10-ounce) package fresh baby spinach
• 5 large garlic cloves, finely chopped (about 2 tablespoons)
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon grated nutmeg
• 6 ounces feta cheese, crumbled (about 1 1/2 cups)
• 1 cup chicken stock
• 1 cup heavy cream
• 1 cup frozen sweet peas
• 1/4 cup chopped fresh dill
• 1 tablespoon fresh lemon juice

Directions

1. Bring a large pot of salted water to a boil over high.
2. While water comes to a boil, slice scallions, separating the white, pale green, and dark green parts of scallions; set aside.
3. Heat panko, salt, and 1 1/2 tablespoons oil in a small skillet over low. Cook, stirring constantly, until panko is toasted and golden brown, about 4 minutes. Transfer panko mixture to a small bowl; stir in lemon zest. Set aside until ready to use.
4. Add pasta to boiling water, and cook according to package directions for al dente, stirring in spinach by the handful during final 1 minute of cooking time. Drain pasta and spinach, reserving 1/2 cup cooking water.
5. Heat remaining 1/4 cup oil in a large Dutch oven over medium. Add white and pale green scallions and garlic; cook, stirring often, until softened, about 3 minutes. Add crushed red pepper and nutmeg; cook, stirring constantly, until fragrant, about 15 seconds.
6. Add feta, chicken stock, and cream to Dutch oven, and bring to a simmer over medium-high. Simmer, stirring occasionally, until slightly thickened and sauce lightly coats the back of a spoon, about 2 minutes. Add pasta-spinach mixture and peas; cook, stirring constantly, until sauce coats pasta, 1 to 2 minutes. Remove from heat, and stir in dark green scallion parts, dill, and lemon juice. Add reserved pasta water, 2 tablespoons at a time, if needed to thin sauce to desired consistency.
7. Divide pasta evenly among 4 bowls, and sprinkle evenly with reserved panko mixture.