Everyday Italian_ 125 Simple and Delicious Recipes Part 22

Everyday Italian_ 125 Simple and Delicious Recipes Part 22

15.

cherry tomatoes, halved cherry tomatoes, halved .

cup shredded Parmesan cheese cup shredded Parmesan cheese

Preheat the Oven to 450 degrees F. Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half of the vegetable mixture to another large, heavy baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total. to 450 degrees F. Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half of the vegetable mixture to another large, heavy baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total.

Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. In a large bowl, toss the pasta with the cooked vegetables to combine. Add the cherry tomatoes and enough of the reserved cooking liquid to moisten. Season the pasta with more salt and pepper to taste.




Transfer the pasta to bowls. Sprinkle with Parmesan cheese and serve.

ZITI WITH ASPARAGUS,.

Smoked Mozzarella, and Prosciutto This is not merely everyday Italian, but Italian food in a flash. flash. This dish would also work with penne, but definitely try to use one of these short tube shapes, which mimic the shape of the asparagus pieces and make for a beautiful presentation; with spaghetti, it's just not the same. This dish would also work with penne, but definitely try to use one of these short tube shapes, which mimic the shape of the asparagus pieces and make for a beautiful presentation; with spaghetti, it's just not the same.

4 FIRST-COURSE SERVINGS.

Salt

8.

ounces dried ziti or other tubular pasta ounces dried ziti or other tubular pasta

1.

pound asparagus, trimmed and cut diagonally into 1-inch pieces pound asparagus, trimmed and cut diagonally into 1-inch pieces

2.

tablespoons olive oil tablespoons olive oil

2.

garlic cloves, minced garlic cloves, minced .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

3.

ounces smoked mozzarella cheese, diced (about cup) ounces smoked mozzarella cheese, diced (about cup)

3.

ounces thinly sliced prosciutto, cut crosswise into strips ounces thinly sliced prosciutto, cut crosswise into strips

3.

tablespoons thinly sliced fresh basil tablespoons thinly sliced fresh basil

Bring a Large Pot of salted water to a boil. Add the ziti and cook for 5 minutes, stirring often. Add the asparagus and cook until the pasta is tender but still firm to the bite, and the asparagus is crisp-tender, about 2 minutes. Drain the pasta and asparagus, reserving 1 cup of the cooking liquid. of salted water to a boil. Add the ziti and cook for 5 minutes, stirring often. Add the asparagus and cook until the pasta is tender but still firm to the bite, and the asparagus is crisp-tender, about 2 minutes. Drain the pasta and asparagus, reserving 1 cup of the cooking liquid.

In a large, heavy skillet, heat the oil over a medium flame. Add the garlic and saute until fragrant, about 20 seconds. Add the pasta, asparagus, teaspoon each of salt and pepper, and the 1 cup of reserved cooking liquid, and toss to coat. Remove the skillet from the heat. Add the mozzarella, prosciutto, and basil and toss to combine. Season with more salt and pepper to taste. Transfer the pasta to shallow bowls and serve.

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SPAGHETTI WITH CLAMS.

Spaghetti with clams is very different from spaghetti with clam sauce. The former is a dish with a light, fragrant dressing tossed with whole clams; in my opinion, it's the only way to make this dish. It's also beautiful on the table; there's something about the sh.e.l.ls combined with pasta that just looks so satisfying. And satisfying it is. You could also use mussels, for a twist, or small New Zealand c.o.c.kles, whose refined shape and delicate flavor make for a more elegant version.

4 MAIN-COURSE SERVINGS.

Salt

1.

pound dried spaghetti pound dried spaghetti .

cup extra-virgin olive oil cup extra-virgin olive oil

2.

shallots, finely chopped shallots, finely chopped

5.

garlic cloves, finely chopped garlic cloves, finely chopped 2.

pounds Manila clams, scrubbed clean pounds Manila clams, scrubbed clean .

cup dry white wine cup dry white wine .

cup chopped fresh flat-leaf parsley cup chopped fresh flat-leaf parsley .

teaspoon sea salt teaspoon sea salt .

teaspoon freshly ground black pepper teaspoon freshly ground black pepper

2.

tablespoons unsalted b.u.t.ter tablespoons unsalted b.u.t.ter

Freshly grated zest of 1 lemon

Bring a Large Pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring constantly in the beginning to prevent it from sticking together, about 8 minutes. of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring constantly in the beginning to prevent it from sticking together, about 8 minutes.