Michael Ruhlman’s Pasta with Tomato Water, Basil, and Garlic

  • ripe tomatoes, large dice
  • 1 1/2 to 2teaspoons coarse kosher salt
  • 12 ounces spaghetti or any pasta you like
  • 10 cloves of garlic
  • cup basil, cut into ribbons
  • ounces butter, cut into three chunks
  • Olive oil, as needed
  1. Season the tomatoes with the salt and toss them well.
  2. Put a big pot of water on to boil.
  3. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl.
  4. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water.
  5. Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (Meanwhile, even if your water isn’t boiling yet, you should still get your garlic cooking in the next step).
  6. Heat a teaspoon or two of olive oil in a large sauté pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish.
  7. Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil.  Serves 2 to 4

Greek Grain Salad from lideystable.com

 

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  • 1½ cups farro
  • 2 red bell peppers, cut into ½-inch wide strips
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1½ teaspoons minced fresh garlic (1 large clove)
  • 1 large English cucumber, seeded and cut into ½-inch dice
  • 1 pint cherry tomatoes, sliced in half lengthwise
  • ¾ cup minced red onion
  • ½ cup chopped fresh parsley
  • ½ cup pitted Kalamata olives
  • 8 ounces feta cheese, ½-inch diced
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper
Preaheat the oven to 425 degrees.Combine the farro with 4 cups of water in a medium saucepan. Bring to a boil, then lower the heat and simmer for 25-30 minutes, until the farro is just cooked. Drain and pour into a large bowl. Whisk together the lemon juice, vinegar, garlic, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Pour over the hot farro and stir well.

Meanwhile, place the red pepper slices on a half sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.

Add the cucumber, tomatoes, red onion, roasted peppers, parsley and olives to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature.

 

Tuna, Anchovy, Semi-Dried Tomato & Cannellini Bean Salad by Molly Brown

  • 1  (9 oz) tin tuna in olive oil, drained and roughly broken up
  • 2 (14 oz) tins cannellini (lima) beans, drained and rinsed
  •  (2 3/4 oz) semi-dried (sun-blushed) tomatoes
  • 16 anchovies packed in salt or olive oil, drained and chopped
  • about 50 black olives in olive oil, pitted and halved
  • salt and freshly ground black pepper
  • (6 fl oz) extra-virgin olive oil
  • 2 teaspoons dijon mustard
  • 1 small red onion, very thinly sliced
  • 3 tablespoons chopped flat-leaf (Italian) parsley
  • juice of 1 lemon

Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley together in a bowl. Season well with salt and pepper. In a teacup, mix the olive oil, mustard and lemon juice together. Season and check to see whether your balance of lemon to oil is good – remember you are going to add this to something very starchy so it needs a bit of tang. Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Taste for seasoning and adjust as necessary.

 

Bread and Tomato Soup (Pappa al Pomodoro) from saveur.com

12 cup extra-virgin olive oil
2 cloves garlic, peeled and finely chopped

2 leeks, white and light green parts only, washed and finely chopped
9 cups puréed peeled Italian tomatoes
3  cups veggie stock
9 slices (¾”-thick) stale, unsalted Tuscan bread (about 1 lb.), halved
2 tbsp. chopped basil leaves
Kosher salt and freshly ground black pepper, to taste

Heat ⅓ cup of the oil in a large wide pot over medium heat. Add garlic and cook until light golden, about 2 minutes. Reduce heat to medium-low, add leeks, and cook, stirring often, until very soft but not browned, 15–20 minutes. Add the tomatoes and chicken and beef stocks and stir to mix well. Increase heat to medium-high and bring soup to a boil. Then reduce heat to medium-low to maintain a simmer and continue to cook, stirring occasionally, for 30 minutes.
Remove the pot from the heat. Add the bread, pushing it into the soup with a wooden spoon until each piece is submerged. Add the basil and stir gently to combine. Cover the pot and set it aside to let the bread soak until completely softened, about 30 minutes.
Uncover the pot and whisk the soup vigorously until the bread breaks down and the soup resembles porridge, 4–5 minutes. Season to taste with salt and pepper. Gently reheat soup over medium heat. Ladle the soup into warm bowls and drizzle with remaining olive oil.

 

one pot black bean enchilada pasta from savorynothings.com

 

  • 4 cups small pasta shapes
  • 1 can black beans
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 cup sweet corn
  • 1 can diced tomatoes
  • 1 cup enchilada sauce
  • 1-2 tbsp taco seasoning
  • 4 cups water or broth
  • 1/2 cup shredded cheddar plus extra to top (optional)
  • cilantro, cherry tomatoes, lime wedges to serve (optional)
  1. Place all ingredients except for the cheese and garnishes in a large pot. Cover and bring to a boil. Uncover and simmer until pasta is done, about 15 minutes.

  2. Stir in cheese, add more on top if you like. Serve with cilantro, diced tomatoes and lime wedges.

 

Spanish chilled tomato soup (Salmorejo) from saveur.com

3 tbsp. kosher salt, plus more to taste
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces
12 small yellow onion
1 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. sherry vinegar
Freshly ground black pepper, to taste
3 hard-boiled eggs, chopped

1 12 cups finely chopped Iberian ham or prosciutto (optional)

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.

 

Spaghetti Salad from Martha

    • Coarse salt and freshly ground pepper
    • 1/2 pound thin spaghetti
    • 1/2 small red onion, quartered lengthwise and sliced crosswise (about 1/3 cup)
    • 3 tablespoons red wine vinegar
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon minced garlic
    • 3 tablespoons extra-virgin olive oil
    • 1/2 teaspoon sugar
      • 1/2 English cucumber, seeded and cut into 1/2 inch pieces (about 3/4 cup)
      • 1 pint cherry tomatoes, halved
      • 1/4 cup kalamata olives (about 10), pitted and halved
      • 1 tablespoon capers, rinsed and drained
      • 1/4 cup packed parsley leaves
      • 3 ounces crumbled feta (about3/4 cup)1 medium bell pepper, cut into 1/2 inch pieces (about 1 cup)

In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.

  • While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.

  • In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.

  • Toss pasta with parsley and feta. Re-season, if desired, before serving.

 

Easy Italian Spaghetti Pasta Salad from foodiecrush.com

  • 1 pound thin spaghetti
  • 2 tablespoons kosher salt
  • 2 cucumbers, quartered and sliced
  • 1 red bell pepper, seeded and chopped
  • ½ red onion, thinly sliced
  • 10 ounces cherry tomatoes, halved
  • 1 4-ounce can sliced black olives, drained
  • ½ cup grated Parmesan cheese or pecorino romano
  • 1 cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons sugar
  • 1 garlic clove, pressed or finely minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  1. Cook the spaghetti according to the package directions in boiling water seasoned with 2 tablespoons of kosher salt. Drain, rinse and cool. Add the spaghetti to a large bowl with the cucumbers, red bell pepper, red onion, cherry tomatoes, black olives and parmesan cheese. In a pint jar with a lid, add the olive oil, red wine vinegar, Italian seasoning, sugar, garlic clove, kosher salt and freshly ground black pepper. Shake well and pour over the spaghetti mixture and toss to coat. Add more parmesan cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.

Poached Cod in Tomato Broth from martha

  • 3 cups veggie or fish broth
  • 1/2 medium red onion, very thinly sliced (about 1/3 cup)
  • 2 cups cherry tomatoes, cut in half lengthwise, divided
  • 8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
  • 3 sprigs basil, plus fresh basil leaves for garnish
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 4 skinless cod fillets (4 ounces each)
  • 4 ounces sugar snap peas, trimmed and thinly sliced on the bias
  • 1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
  • Extra-virgin olive oil, for drizzling
  1. Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.

  2. Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.

 

Spaghetti Puttanesca, seriouseats.com

  • 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy)
  • Large pinch red pepper flakes
  • 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note above)
  • 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note above)
  • 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can)
  • Small handful minced fresh parsley leaves
  • 1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
  • Freshly ground black pepper

DIRECTIONS

  1. Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.
  2. Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.
  3. Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).

    4.  Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.

    5.  Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.

    6.  Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.