Olive Oil
Penne with Broccoli, Garlic, and Oil
We’ve added a little pancetta to this sauce, but you could easily leave it out to make it vegetarian and just add an extra tablespoon of oil. Roasting the broccoli with a little oil brings out its sweetness before you sauté it. The tanginess of Pecorino cheese goes well with this sauce, but you could also use Grana Padano if that’s what you have in the house.
SERVES 6
CALORIES PER SERVING:
470
2 small heads broccoli, trimmed into small florets, tender stems peeled and sliced ¼ inch thick (about 12 cups)
3 tablespoons extra-virgin olive oil
Kosher salt
2 ounces pancetta, diced
6 garlic cloves, thinly sliced
1 medium onion, sliced (about 1 cup)
Crushed red pepper flakes
1 pound penne
½ cup fresh Italian parsley leaves, chopped
½ cup freshly grated Pecorino Romano
1. Preheat the oven to 450˚F with a sheet pan on the lower rack.
2. Bring a large pot of salted water to a boil for pasta. In a large bowl, toss the broccoli with 2 tablespoons of the olive oil and season with salt. Place the broccoli on the sheet pan and roast, tossing once, until charred on the edges and just tender, about 13 minutes. (It will cook more in the sauce.)
3. Meanwhile, in a large skillet over medium heat, add the remaining 1 tablespoon olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered and the pancetta begins to crisp, about 3 minutes. Add the garlic and onion and cook until golden, about 10 minutes. Season with salt and red pepper flakes. Add 1 cup pasta cooking water, bring to a simmer, and add the roasted broccoli. Let simmer while you cook the pasta.
4. Add the penne to the boiling water. When the sauce is ready and the pasta is al dente, remove the pasta with a spider or small strainer and add directly to the sauce, along with the parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Pecorino Romano, toss, and serve.
Spaghetti with Garlic and Oil
While this recipe contains more fat than some of our others, it’s still relatively low in calories for an entrée that is so satisfying. The classic version of the sauce is just these ingredients (though in greater amounts), but you could also add seafood (most shellfish will do) or roasted vegetables to take this dish in another direction. Another simple variation is to add a couple sprigs of a fresh herb (sage or rosemary would work particularly well) to the oil to flavor the sauce; just pluck them out before serving.
SERVES 6
CALORIES PER SERVING:
428
5 tablespoons extra-virgin olive oil
12 garlic cloves, thinly sliced
Kosher salt
Crushed red pepper flakes
2 cups fresh Italian parsley leaves, chopped
1 pound spaghetti
¾ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. Heat a large skillet over medium heat and add the olive oil. Scatter in the garlic and stir to coat in the oil. Let the garlic slowly cook in the oil until softened and very fragrant, about 6 minutes, but don’t let the garlic color.
2. Once the garlic is softened, increase the heat to medium-high and let the garlic sizzle for a minute until the edges are just golden. Season with salt and red pepper flakes. Add 1½ cups pasta water and the parsley and bring to a rapid boil. Let the sauce reduce by half while you cook the pasta.
3. Add the spaghetti to the boiling water. When the sauce is ready and the pasta is al dente, remove the pasta with tongs and add directly to the sauce, reserving the pasta water. Toss well to coat the pasta with the sauce and season with salt and red pepper flakes. Let simmer a minute to steep the garlic flavor into the pasta, then remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Bucatini with Garlic, Oil,
and Anchovies
This sauce is all about the anchovies, so buy high-quality jarred anchovies packed in olive oil and imported from Italy. They’re larger than canned anchovies and have a richer, less salty flavor. We’ve gone against the tradition of no cheese with fish and added a little Grana Padano at the end because we think the combination works here, but go easy on the extra salt.
SERVES 6
CALORIES PER SERVING:
382
3 tablespoons extra-virgin olive oil
8 garlic cloves, thinly sliced
10 imported Italian anchovies, packed in oil, drained and patted dry
2 teaspoons fresh thyme leaves, chopped
Kosher salt
Crushed red pepper flakes
1 pound bucatini
1 cup fresh Italian parsley leaves, chopped
¾ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. Heat a large skillet over medium heat. Add the olive oil. Scatter in the garlic and stir to coat in the oil. Let the garlic slowly cook in the oil until softened and very fragrant, about 6 minutes, but don’t let the garlic color.
2. Increase the heat to medium-high and add the anchovies and thyme. Cook, stirring with a wooden spoon, until the anchovies dissolve into the oil, 2 to 3 minutes. Add 1½ cups pasta water, season with salt and red pepper flakes, and simmer to reduce by half.
3. Meanwhile, add the bucatini to the boiling water. When the sauce is ready and the pasta is al dente, stir the parsley into the sauce. Remove the pasta with tongs and add directly to the sauce, reserving the pasta water. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, add the grated Grana Padano, toss, and serve.
Linguine with Broccoli di Rabe,
Garlic, and Anchovies
A half teaspoon of crushed red pepper flakes will give this recipe a real kick, but feel free to add more or less to suit your taste. Slowly braising the broccoli di rabe removes a little of the bitterness and gives it a silky texture. We like the combination of a few bread crumbs and some grated Grana Padano to finish this dish, but you could also use just one or the other.
SERVES 6
CALORIES PER SERVING:
406
⅓ cup panko (or homemade) bread crumbs
3 tablespoons plus 1 teaspoon extra-virgin olive oil
⅓ cup freshly grated Grana Padano
2 bunches broccoli di rabe (about 1¼ pounds)
6 garlic cloves, thinly sliced
4 anchovy fillets
Kosher salt
½ teaspoon crushed red pepper flakes, or to taste
1 pound linguine
1. Bring a large pot of salted water to a boil. In a small skillet over medium heat, toast the panko until just golden, about 3 minutes. Transfer to a small bowl and stir in 1 teaspoon of the olive oil. Let cool, then toss with the grated Grana Padano and set aside.
2. To prepare the broccoli di rabe, trim off and discard any tough or woody stems. Starting at the trimmed base end of the stalk, use a paring knife to peel the thick stems. Cut the broccoli di rabe into 2-inch lengths.
3. In a large skillet over medium heat, add the remaining 3 tablespoons olive oil. When the oil is hot, add the garlic. Cook until the garlic just begins to turn golden, about 2 minutes. Add the anchovies and cook, stirring, until they dissolve in the oil, about 2 minutes. Add the broccoli di rabe and toss to coat in the oil. Cook until the smaller leaves begin to wilt, then season with salt and the red pepper flakes. Add ½ cup pasta water. Adjust the heat so that the sauce is simmering and cover. Braise until the broccoli di rabe is very tender, about 12 minutes.
4. Uncover and raise the heat to reduce away the water and give the contents of the skillet a chance to caramelize a little, then add another ½ cup pasta water and simmer for another minute.
5. Meanwhile, add the linguine to the boiling water. When the sauce is ready and the pasta is al dente, remove the pasta with tongs and add directly to the sauce, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, add half of the grated cheese mixture, and toss. Serve in warmed pasta bowls, sprinkled with the remaining cheese mixture.
Fettuccine with Roasted Red Peppers,
Rosemary, and Green Olives
Do not rinse your bell peppers after peeling off the charred skins; a lot of flavor is in the juices that collect while peeling. If any stray skin won’t peel, just lay the peppers flat and scrape with a paring knife.
SERVES 6
CALORIES PER SERVING:
433
3 medium red bell peppers
3 tablespoons extra-virgin olive oil
1 medium red onion, sliced (about 1 cup)
1 teaspoon chopped fresh rosemary needles
Kosher salt
Crushed red pepper flakes
¾ cup large pitted Italian green olives (such as Cerignola), slivered (about 20)
¼ cup dry white wine
1 pound fettuccine
½ cup fresh Italian parsley leaves, chopped
¼ cup almond slivers, toasted and coarsely chopped
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. Turn on the flame for two burners on the stove top and char the bell peppers on all sides, turning them frequently, 8 to 10 minutes. Put the peppers in a large bowl and cover tightly with plastic wrap. Let steam until cooled. Peel the skin from the peppers. Remove the stems and seeds and cut the peppers into ½-inch-thick slices.
2. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the red onion and cook until softened, about 8 minutes. Add the sliced peppers and rosemary and cook until the peppers are tender, about 5 minutes. Season with salt and red pepper flakes. Add the olives and white wine and bring to a simmer. Add 1 cup pasta water and boil to reduce the sauce by half, about 5 minutes.
3. Meanwhile, add the fettuccine to the boiling water. When the sauce is ready and the pasta is al dente, remove the pasta with tongs and add directly to the sauce, reserving the pasta water. Add the parsley and almonds and toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Classic cacio e pepe is just butter, olive oil, pasta, and cheese. We’ve lightened it up by making an emulsion of pasta water, butter, and oil. Adding a little shaved cheese at the end highlights the flavor of the Pecorino without adding a lot of extra calories. If Pecorino is too strong for your taste, use half Pecorino and half Grana Padano.
The key to this dish is good-quality ingredients—great butter and olive oil and a fresh jar of peppercorns will make all the difference in the world. Because we’ve cut some of the calories and fat by reducing the amounts of cheese and butter, don’t skimp on the seasoning. Aggressive seasoning with both pepper and salt will make the flavor in this dish pop.
SERVES 6
CALORIES PER SERVING:
440
2 teaspoons freshly crushed coarse black peppercorns, plus more for garnish
1 pound spaghetti
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
¼ cup freshly grated pecorino Romano
¼ cup freshly grated Grana Padano
Kosher salt
1 (2-ounce) wedge Grana Padano or Pecorino Romano
1. Bring a large pot of salted water to a boil. In a small skillet, toast the peppercorns over medium heat until fragrant, about 1 minute. Set aside.
2. Add the spaghetti to the boiling water.
3. In a large skillet, melt 2 tablespoons of the butter in the olive oil over medium heat. When the butter has melted, remove 1½ cups pasta water from the pot and gradually whisk it into the butter, making sure the sauce is simmering rapidly to allow it to emulsify. Let the sauce simmer until it reduces to about 1 cup, 3 to 4 minutes.
4. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the peppercorns and the remaining 1 tablespoon butter and season with salt. Toss to coat the pasta in the sauce, adding up to ½ cup more pasta water if the pasta seems dry. Remove from the heat, sprinkle with the mixed grated cheeses, and toss well. Serve in warmed pasta bowls, shaving the wedge of cheese, whichever you prefer, over each bowl with a vegetable peeler and topping with a final sprinkle of coarsely crushed peppercorns.
Linguine with Caramelized Onions,
Bacon, and Olives
Center-cut bacon is available in most grocery stores and has fewer calories and less fat than regular bacon, but it also has all of the flavor. We added a touch of balsamic to the onions to help them caramelize without needing to use excess oil.
SERVES 6
CALORIES PER SERVING:
460
1 tablespoon extra-virgin olive oil
6 strips center-cut bacon, coarsely chopped
2 large onions, sliced (about 3 cups)
2 teaspoons balsamic vinegar
1 tablespoon fresh thyme leaves, chopped
2 tablespoons tomato paste
½ cup pitted black Italian olives (such as Gaeta), coarsely chopped
½ cup dry white wine
1 pound linguine
1 cup fresh Italian parsley leaves, chopped
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. Add the bacon and cook until crisp, about 5 minutes. Remove to a paper towel to drain. (There should not be too much excess fat in the pan, because center cut is leaner, but if there is more than 3 tablespoons in the pan, pour off the excess.)
2. To the fat in the pan, add the onions and balsamic vinegar and stir. Cook, stirring often, until the onions are a deep golden, 20 to 25 minutes, adjusting the heat as you go if it looks like the onions are burning.
3. When the onions are caramelized, make a space in the pan and add the thyme and tomato paste. Cook, stirring the tomato paste in that spot, until it toasts and darkens a shade or two, about 2 minutes. Stir into the onions and add the olives and white wine. Bring to a boil and cook until the wine is syrupy, about 1 minute. Add 1 cup pasta water and simmer while you cook the pasta.
4. Add the linguine to the boiling water. When the sauce is ready and the pasta is al dente, stir the parsley and reserved bacon into the sauce. Remove the pasta with tongs and add directly to the sauce, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Spinach Fettuccine with
Poppy Seed Sauce
Because this sauce is so simple, we use chicken broth instead of the usual pasta water to add flavor. To bulk this up a bit without adding a lot of calories, you could toss in a few handfuls of baby spinach or baby kale with the poppy seeds. The dried spinach fettuccine is used here more for color than for any extra nutritional value it might provide.
SERVES 6
CALORIES PER SERVING:
401
1½ cups low-sodium chicken broth
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cups chopped scallions
Kosher salt and freshly ground black pepper
1 tablespoon poppy seeds
1 pound spinach fettuccine
½ cup fresh Italian parsley leaves, chopped
¾ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. Heat the chicken broth just to a simmer in a small saucepan.
2. In a large skillet over medium heat, melt the butter in the olive oil. When the butter is melted, add the scallions and cook until wilted, about 3 minutes. Season with salt and pepper. Add the poppy seeds and cook for 1 minute (you don’t want them to burn). Increase the heat to medium-high and add the chicken broth. Simmer the sauce while you cook the pasta.
3. Add the fettuccine to the boiling water. When the sauce is ready and the pasta is al dente, remove the pasta with tongs and add directly to the sauce, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the parsley and grated Grana Padano, toss, and serve.
