I went to three different supermarkets and bought all kinds of gluten-free pastas—white rice, brown rice with rice bran, corn, quinoa, buckwheat, millet and, yes, potato. I wasn’t going to stop until I found pasta that both Isaiah and I liked. I had my Italian roots to live up to, after all. So I boiled up many different pastas until I found one we were happy with, not only for texture and flavor but also for how it held up the next day. Plenty of plates of pasta later, I realized that the trick to cooking any gluten-free pasta perfectly is to slightly undercook it since it will continue to cook once you toss it with sauce. Soups, on the other hand, are easy. I have lots of childhood memories of the smell of something simmering away on the stove, especially my mom’s creamy tomato bisque. For Isaiah, it’s my corn chowder. When the first chill breezes through the air, I start stuffing my pot full of vegetables and broth. After I clean up from breakfast, I chop onions and carrots or roast mushrooms for soup, then I let everything simmer, just as Mom did, until it’s time for us to sit down to our cozy lunch.
“Isaiah was raised on pasta—and it’s one of my quick, convenient dinners.”
Chicken Potpie Soup
Eggs, one of the original emulsifiers, give this soup its creamy consistency. If you’ve made custard before, you know that the trickiest step is tempering the eggs before you add them to the hot broth so the eggs don’t curdle. Here’s a foolproof method: Use your blender. First, blend the eggs; then, with the motor running, slowly stream in the broth.
Serves 4
Prep Time 10 minutes
Cook Time 45 minutes
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 stalks celery, cut into ¼-inch (0.5-cm) pieces
1 large carrot, peeled and cut into ¼-inch (0.5-cm) pieces
8 ounces (250 g) button mushrooms, sliced
4 sprigs thyme
8 cups chicken broth
½ cup long-grain white rice
2 large eggs, at room temperature
Shredded meat from 1 rotisserie chicken (about 2 cups), skin and bones discarded
½ cup frozen peas, thawed
Salt and pepper
Rippled potato chips, crumbled, for topping
Parsley, chopped, for topping
1. Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrot, and cook until softened, about 5 minutes. Increase the heat to medium-high. Add the mushrooms and cook until softened, about 10 minutes. Add the thyme and broth; bring to a boil. Stir in the rice; reduce the heat to low, cover and simmer until the rice is cooked, about 20 minutes. Remove the soup from the heat; discard the thyme sprigs.
2. In a blender, beat the eggs. With the motor running, slowly stream in ½ cup broth from the soup. Return to the pot and cook over low heat, whisking, until the soup is slightly thickened, about 5 minutes. Add the chicken and peas, and cook until warmed through; season with about 1½ teaspoons salt and ¼ teaspoon pepper. Divide among four bowls and top with potato chips and parsley.
Raw cashews are the secret to the creaminess that makes this soup a bisque. Lime is the other curious ingredient that transforms an otherwise ordinary carrot soup into something you’ll crave.
Serves 6
Prep Time 15 minutes
Cook Time 40 minutes
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 pound (500 g) carrots, chopped
1 cup raw cashews
1 (1-inch/2.5-cm) piece fresh ginger, peeled and grated
4 cups vegetable or chicken broth
1 cup rice milk
½ cup fresh cilantro or parsley, finely chopped
Juice of 1 to 2 limes
Salt
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots, cashews, ginger and broth and bring to a boil. Simmer, covered, until the carrots are tender, 30 to 35 minutes. Stir in the milk and cilantro.
2. Using an immersion blender, puree until smooth. To serve, stir in the lime juice and season with about ½ teaspoon salt.
The bisque is thickened with cooked rice and then blended until creamy. The honey cuts the tomatoes’ acidity and adds just a touch of sweetness.
Serves 6
Prep Time 5 minutes
Cook Time 40 minutes
1 tablespoon extra-virgin olive oil
½ medium onion, chopped
2 carrots, chopped into small pieces
1 (28-ounce/796-mL) can diced tomatoes with juice
4 cups vegetable or chicken broth
½ cup cooked white rice
½ cup rice milk
1½ teaspoons honey
Salt and pepper
1. In a large pot, heat the olive oil over medium heat. Add the onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Reserve ¼ cup of the tomatoes and drain. Add the remaining tomatoes with their juice and the broth; cover and bring to a boil. Stir in the rice and simmer for 30 minutes.
2. Using an immersion blender, puree until smooth. Stir in the milk and honey; season with about ½ teaspoon salt and ¼ teaspoon pepper. Serve in shallow bowls; top each with some of the reserved tomatoes.
Vegetable Pesto Soup
Until you’ve blanched a vegetable, it seems like a big deal, or at least fussy and time-consuming. This soup puts that myth to rest. Take the plunge, and just 15 minutes later you’ll be sitting down to a satisfying spring soup.
Serves 4
Prep Time 15 minutes
Cook Time 15 minutes
5 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, smashed
18 thin asparagus (about 8 ounces/250 g), trimmed and cut into ½-inch (1-cm) pieces
1 cup sugar snap peas, cut into ½-inch (1-cm) pieces
3 zucchini (about 1½ pounds/750 g), trimmed and cut into ½-inch (1-cm) pieces
4 cups loosely packed fresh basil leaves
1½ cups vegetable or chicken broth
Salt and pepper
1. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Fill a large bowl with ice water. In a large pot of boiling water, blanch the asparagus, sugar snap peas and zucchini until fork-tender, about 5 minutes. Dunk into the prepared ice water bowl; drain and pat dry. Blanch the basil until bright green, about 45 seconds. Dunk into the prepared ice water bowl; drain and squeeze dry.
3. Place the onion mixture and half of the blanched vegetables and basil in a blender; process until smooth. With the motor running, drizzle in the remaining 4 tablespoons olive oil in a slow, steady stream.
4. Return the mixture to the pot and stir in the broth, remaining vegetables, 1 teaspoon salt and ½ teaspoon pepper; cook over medium heat until heated through, about 5 minutes.
Add ½ cup more broth or water if you prefer your soup thinner.
Serves 4 to 6
Prep Time 20 minutes
Cook Time 40 minutes
20 ounces (625 g) button mushrooms, trimmed
½ large onion, quartered
3 cloves garlic, unpeeled
4 sprigs fresh rosemary
3 tablespoons extra-virgin olive oil
Salt and pepper
4 cups vegetable or chicken broth
1 small potato, peeled and cut into ½-inch (1-cm) pieces
¼ cup hazelnuts, chopped and toasted
1. Preheat the oven to 400°F. Place the mushrooms, onion, garlic and rosemary on a baking sheet. Drizzle with the olive oil and season with about ½ teaspoon each salt and pepper; toss to coat and spread out in a single layer. Roast, stirring occasionally, until tender, about 25 minutes; squeeze the garlic cloves from their skins.
2. Transfer the roasted vegetables to a large pot and add the broth and potato; bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the potato is tender, about 15 minutes; remove and discard the rosemary. Working in batches, transfer the soup to a blender and puree; return to the pot and reheat. Ladle into bowls and top with the toasted hazelnuts.
With the black beans, this soup is more or less a meal.
Serves 6
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, smashed
1 teaspoon packed light brown sugar
2 (15-ounce/540-mL) cans black beans, rinsed and drained
4 cups vegetable or chicken broth
1 (28-ounce/796-mL) can diced fire-roasted tomatoes with juice
2 jalapeño peppers, stemmed and seeded
1 chipotle chile in adobo sauce, or to taste
½ cup loosely packed finely chopped fresh cilantro, plus more for serving
4 tablespoons lime juice (about 3 limes)
Salt
1 ripe avocado, peeled and pitted
1. In a soup pot, heat the olive oil over medium heat. Add the onion, garlic and brown sugar and cook until the onion is translucent and caramelized, about 10 minutes. Add the beans and broth; bring to a boil. Reduce the heat and cook until the beans fall apart, stirring occasionally, about 45 minutes.
2. Add the tomatoes and simmer for 15 minutes. Remove 2 cups of the soup and puree with the jalapeños, chipotle and cilantro; return to the pot. Stir in 2 tablespoons of the lime juice and season with about 1 teaspoon salt.
3. Meanwhile, place the avocado and the remaining 2 tablespoons lime juice in a food processor and process until creamy; season with about ½ teaspoon salt. To serve, top the soup with the avocado cream and cilantro.
Cannellini beans may not be among the most commonly used ingredients in corn chowder, but they give this soup an undeniably creamy, comforting consistency.
Serves 4
Prep Time 12 minutes
Cook Time 20 minutes
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 stalks celery, cut into ¼-inch (0.5-cm) pieces
1 potato, peeled and cut into ½-inch (1-cm) pieces
4 ears corn, kernels removed
1 (15-ounce/540-mL) can cannellini beans—drained, rinsed and mashed until creamy
4 cups vegetable or chicken broth
Salt
¼ teaspoon cayenne pepper, plus more for sprinkling
Fresh chives, chopped, for topping
1. In a large pot, heat 2 tablespoons olive oil over medium-high heat. Add the onion and celery; cook until softened, about 5 minutes. Add the potato, three-quarters of the corn kernels, the beans and broth; bring to a boil. Reduce the heat to medium and simmer until the potato is tender, about 15 minutes; season with about 2 teaspoons salt and the cayenne pepper. Divide the soup among four bowls and top with the remaining corn kernels, chives and a sprinkling of cayenne.
Leave it to a baked potato to lend inspiration for chowder. For the creamiest consistency, use a potato ricer. You can also run the potatoes through a food mill or sieve.
Serves 4 to 6
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
3 russet potatoes (about 2 pounds/1 kg total)
Extra-virgin olive oil, for rubbing
Salt and pepper
4 slices bacon
1 small onion, chopped
2 stalks celery, chopped
4 cups chicken broth
1 cup rice milk
2 tablespoons finely chopped chives, for topping
1. Preheat the oven to 400°F. Using a fork, poke the potatoes in a few places, then rub with olive oil and sprinkle with about ½ teaspoon salt; bake until crispy on the outside and creamy on the inside, about 1 hour. Let cool slightly, then halve lengthwise and scoop out the flesh; put the flesh through a potato ricer and discard the skins.
2. Meanwhile, in a large pot over medium heat, cook the bacon, turning once, until crisp and the fat has rendered, about 10 minutes. Remove the bacon and drain on paper towels; crumble.
3. Add the onion and celery to the bacon fat and cook until softened, about 5 minutes. Stir in the broth and milk; bring to a boil. Stir in the potatoes and cook, stirring occasionally, until heated through, about 5 minutes.
4. Using an immersion blender, puree the soup until smooth; season with about ½ teaspoon salt and ¼ teaspoon pepper. Ladle into shallow bowls and top with the bacon bits and chives.
Chicken Rice Tetrazzini with Mushroom Gravy and Mustard Crumbs
You can substitute more milk or water for the white wine.
Serves 4
Prep Time 10 minutes
Cook Time 45 minutes
1 cup rice cereal crumbs
1 tablespoon Dijon mustard
3 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil, plus more for drizzling
20 ounces (625 g) button mushrooms, sliced
2 tablespoons Silvana’s All-Purpose Flour
½ cup white wine
½ cup rice milk
2 cups water
Salt and pepper
1 cup long-grain rice
2 packed cups chopped rotisserie chicken
1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch (22.5-cm by 32.5-cm) baking dish. In a small bowl, combine the cereal crumbs, mustard and 1 tablespoon parsley.
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top; stir for 1 minute. Stir in the wine and milk and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in the water, the remaining 2 tablespoons parsley, 1½ teaspoons salt and ½ teaspoon pepper.
3. Spread the uncooked rice in an even layer in the prepared baking dish; top with the chicken. Pour the mushroom gravy on top. Cover snugly with aluminum foil and bake until bubbly, about 30 minutes. Remove the casserole from the oven, sprinkle the mustard crumbs on top and drizzle with olive oil; bake for 5 minutes more.
Like all risottos, this recipe is easily adapted to whatever vegetables you have on hand. Before serving, stir in fresh herbs and lemon zest to wake up the flavors.
Serves 4 to 6
Prep Time 15 minutes
Cook Time 40 minutes
2 tablespoons extra-virgin olive oil
½ onion, finely chopped
2 cloves garlic, finely chopped
2 cups Arborio rice
Salt and pepper
¼ cup white wine
4 cups vegetable or chicken broth
1 cup water
1 pound (500 g) thin asparagus, trimmed and cut into 1½-inch (3.5-cm) pieces
1 cup loosely packed fresh flat-leaf parsley, finely chopped
Finely grated zest of 1 lemon
1. Preheat the oven to 375°F. In a heavy ovenproof pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and rice; season with about 1½ teaspoons salt and ½ teaspoon pepper. Cook, stirring, until the rice is toasted, about 3 minutes. Stir in the wine and cook for 1 minute. Stir in the broth and water; bake, uncovered, for 35 minutes.
2. Remove the risotto from the oven and stir in the asparagus. Continue to bake, uncovered, until the rice is tender, about 5 minutes more. Stir in the parsley and lemon zest.
The flavor combinations in this rice bake may be Italian in nature, but the method is all-American. The dish is great for entertaining, particularly with the simple but elegant crunchy hazelnut–sage topping.
Serves 4
Prep Time 10 minutes
Cook Time 55 minutes
1 butternut squash (about 3 pounds/1½ kg), peeled and cut into ½-inch (1-cm) pieces
4 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
½ cup rice cereal crumbs
½ cup hazelnuts, chopped
1½ teaspoons finely chopped fresh sage
2 cloves garlic, finely chopped
2 cups Arborio rice
4 cups vegetable or chicken broth
1¼ cups water
1. Preheat the oven to 450°F. Place the squash on a baking sheet and toss with 2 tablespoons olive oil; season generously with about 1 teaspoon salt and ¼ teaspoon pepper and spread out in a single layer. Roast until golden and tender, turning once, about 20 minutes; remove from the oven. Reduce the oven temperature to 375°F.
2. In a small bowl, combine the cereal crumbs, hazelnuts, sage and ¼ teaspoon salt.
3. In a heavy ovenproof pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the garlic and cook until golden, about 2 minutes. Add the rice; season with 1½ teaspoons salt and ¼ teaspoon pepper. Cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth and water; bake, uncovered, for 25 minutes. Remove the risotto from the oven and stir in the squash. Continue to bake, uncovered, until the rice is tender, about 5 minutes more.
4. Preheat the broiler. Top the rice with the hazelnut crumbs and drizzle with olive oil; broil until crunchy and golden, about 3 minutes.
Pan-Fried Shrimp and Caramelized Scallion Rice Cakes
You can keep the rice cakes warm in a 200°F oven or just cover loosely with foil.
Makes 8 rice cakes
Prep Time 10 minutes (plus chilling)
Cook Time 1 hour
5 tablespoons extra-virgin olive oil
6 scallions, trimmed and coarsely chopped
1 tablespoon sugar
2 tablespoons balsamic vinegar
1 cup Arborio rice
2 cups vegetable or chicken broth
½ cup water
8 ounces (250 g) medium shrimp—peeled, deveined and cut into ¼-inch (0.5-cm) pieces
1 teaspoon hot sauce, such as Tabasco, or to taste
Salt and pepper
2 large eggs, lightly beaten
1. Preheat the oven to 375°F. In a small ovenproof pot, heat 1 tablespoon olive oil over medium heat. Add the scallions and sugar and cook, stirring occasionally, until caramelized, about 10 minutes; stir in the vinegar and let cook for 1 minute. Transfer to a plate.
2. Wipe out the pot and heat 2 tablespoons olive oil over medium heat. Add the rice and cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth and water; bake, uncovered, for 30 minutes. Remove the risotto from the oven and stir in the scallions, shrimp, hot sauce, 1 teaspoon salt and ½ teaspoon pepper; let cool to room temperature. Stir in the eggs and refrigerate for about 1 hour.
3. Shape the rice mixture into eight cakes, each about ½ inch (1 cm) thick. Refrigerate for about 1 hour.
4. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add four rice cakes and cook undisturbed, turning once, until golden and firm to the touch, about 8 minutes total. Drain on paper towels. Repeat with the remaining 1 tablespoon olive oil and rice cakes.
For more garlic flavor, finely chop the garlic before cooking it in the olive oil. If you don’t have a pie shell, you can make an instant crumb crust. Just lightly grease the bottom and sides of a baking pan, then sprinkle rice cereal crumbs all over to cover.
Serves 6
Prep Time 15 minutes (plus cooling)
Cook Time 1 hour
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
12 ounces (375 g) portobello mushrooms (about 6)—half cut into ½-inch (1-cm) pieces and half sliced about ¼ inch (0.5 cm) thick
Salt
6 large eggs
1 cup rice milk
2 tablespoons finely chopped fresh parsley, plus more for sprinkling
¾ cup cooked long-grain rice
1 baked All-Purpose Pie Crust or 1 store-bought baked 9-inch (23-cm) pie shell, brushed with 1 beaten egg white
1. Preheat the oven to 400°F. In a skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and cook until golden, about 1 minute. Add the mushroom pieces and cook until the liquid evaporates, about 5 minutes; transfer to a plate.
2. In the same skillet, heat the remaining 1 tablespoon olive oil; cook the mushroom slices until golden, about 8 minutes. Remove from the heat and season with about ⅛ teaspoon salt.
3. In a large bowl, whisk together the eggs, milk, parsley and 1 teaspoon salt; fold in the rice and garlic-mushroom mixture. Pour into the baked pie shell and bake for 25 minutes. Top with the mushroom slices and sprinkle with parsley; bake until set and golden around the edges, about 20 minutes more. Let cool in the pan set on a wire rack for 15 minutes before serving.
If the bacon doesn’t render enough fat, add olive oil.
Serves 4
Prep Time 25 minutes
Cook Time 20 minutes
6 slices bacon, halved crosswise
1 small onion, finely chopped
3½ cups water
Salt and pepper
8 ounces (250 g) corn or rice rigatoni
1 (15-ounce/540-mL) can cannellini beans, rinsed and drained
2 zucchini (about 1 pound/500 g), cut into matchsticks
1 cup fresh or frozen peas, thawed
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh mint
2 teaspoons finely grated lemon zest
1. In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Reserve 2 tablespoons of the fat and drain the bacon on paper towels.
2. In a large saucepan, heat the reserved bacon fat over medium heat. Add the onion and cook until softened, about 5 minutes. Add the water and 1 teaspoon salt and bring to a boil. Stir in the pasta and simmer, stirring frequently, until the pasta is just tender, about 8 minutes. Stir in the beans, zucchini and peas; season with about ¼ teaspoon each salt and pepper. Return to a simmer and cook, stirring occasionally, until fork-tender, about 4 minutes. Remove from the heat and stir in the basil, parsley, mint and lemon zest. Using a slotted spoon, transfer the pasta and vegetables to bowls. Top with the bacon chips.
Spaghetti and Meatballs with Garlic Crumbs
There’s no question—if you make spaghetti and meatballs, the kids will eat it. The garlic crumbs add a nice crunch.
Serves 4
Prep Time 15 minutes
Cook Time 40 minutes
1 pound (500 g) ground beef chuck
1 small onion, grated
5 cloves garlic—2 grated, 2 smashed and 1 chopped
1 cup rice cereal crumbs
½ cup rice milk
1 large egg
6 tablespoons chopped flat-leaf parsley
Salt
2 tablespoons extra-virgin olive oil
2 (28-ounce/796-mL) cans crushed tomatoes
1 (12-ounce/375-g) package corn or rice spaghetti
½ teaspoon crushed red pepper flakes, or to taste
1. In a large bowl, combine the beef, onion, chopped garlic, ½ cup cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt; shape into eight 2-inch (5-cm) balls.
2. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 20 minutes. Season with about 1 teaspoon salt.
3. In a large pot of boiling salted water, cook the spaghetti until al dente, about 15 minutes; drain and toss with the sauce.
4. To make the garlic crumbs, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the grated garlic, remaining ½ cup cereal crumbs, red pepper flakes and ¼ teaspoon salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the remaining 4 tablespoons parsley. To serve, divide the spaghetti among shallow bowls and top with meatballs and garlic crumbs.
Pumpkin Dumplings with Bacon and Radicchio
Something to keep in mind when you make this recipe—it’s a lot easier than you think. The dumplings are superlight and pillowy, but if you prefer a firmer texture, add more flour, 1 tablespoon at a time, to the pasta dough.
Serves 4
Prep Time 25 minutes
Cook Time 20 minutes
1 (15-ounce/540-mL) can pure pumpkin puree
2 large eggs, lightly beaten
1 cup Silvana’s All-Purpose Flour
Salt
4 ounces (about 6 slices) thick-sliced bacon, chopped
1 medium onion, finely chopped
¼ teaspoon crushed red pepper flakes
1 small head radicchio, sliced into ¼-inch (0.5-cm) strips (about 2 cups)
2 tablespoons chopped fresh flat-leaf parsley
1. Bring a large pot of salted water to a boil. In a large bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt.
2. In a large saucepan, cook the bacon over medium heat until crispy, about 15 minutes. Add the onion and red pepper flakes and cook until softened, about 5 minutes; remove from the heat.
3. When the water comes to a boil, use a teaspoon to scoop the dough, then carefully slide the dumpling off the spoon and into the boiling water. Continue forming dumplings until half the dough is used. Cook until the dumplings float, then simmer for about 2 minutes; remove with a slotted spoon and add to the saucepan with the bacon. Repeat with the remaining dumpling dough.
4. Return the saucepan with the bacon to medium-high heat. Toss in three-quarters of the radicchio and stir gently until just wilted, about 2 minutes; season with about ½ teaspoon salt. To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley.
1. Mix together the pasta dough.
2. Shape the dough into ovals with two spoons.
3. Slide the dough off the spoon and into the boiling water.
Sun-dried tomatoes can be bitter, but not if you counterbalance them with ginger and lemon. If the sauce thickens too much, just add pasta cooking water, 1 tablespoon at a time, until you get the consistency you want.
Serves 4
Prep Time 5 minutes
Cook Time 15 minutes
1 pound (500 g) corn or rice fusilli pasta or other short pasta
1 (14.5-ounce/398-mL) can chopped tomatoes with juice
¼ cup drained oil-packed sun-dried tomatoes
1 tablespoon fresh lemon juice
1 clove garlic
1 teaspoon grated fresh ginger
1 teaspoon salt
¼ cup extra-virgin olive oil
Basil leaves, torn, for serving
1. In a large pot of boiling salted water, cook the pasta until al dente, about 15 minutes; drain and return to the pot.
2. Meanwhile, in a food processor, combine the chopped tomatoes with their juice, sun-dried tomatoes, lemon juice, garlic, ginger and salt; process until smooth. With the motor running, add the olive oil in a slow, steady stream until smooth. Stir the tomato sauce into the pasta and toss; top with basil.
You can grind nuts into nut butter, but that won’t make a pasta sauce. If you soften nuts before processing them, they turn creamy, not oily. They also soak up a lot of liquid. If your sauce thickens, add more water and season with salt. Any leftover sauce keeps, covered, in the refrigerator for up to 3 days. Use it as a pizza sauce or spoon it over roasted vegetables.
Serves 4
Prep Time 10 minutes
Cook Time 30 minutes
2¼ cups walnuts, ¼ cup toasted for topping
1 clove garlic, peeled
¼ teaspoon ground nutmeg
¼ teaspoon crushed red pepper flakes
Salt and pepper
½ cup extra-virgin olive oil
1 pound (500 g) corn or rice penne or other short pasta
2 tablespoons finely chopped fresh parsley
1. Bring a large pot of salted water to a boil. Add the walnuts and garlic and cook until tender, about 15 minutes.
2. Using a slotted spoon, transfer the walnuts and garlic to a food processor and reserve 1¼ cups cooking water. Add the nutmeg, crushed red pepper, ½ teaspoon salt, ⅛ teaspoon black pepper and about 1¼ cups reserved cooking water to the food processor; process until finely chopped, about 30 seconds. With the motor running, stream in the olive oil and process until creamy, about 5 minutes; transfer to a serving bowl.
3. Meanwhile, add the pasta to the large pot of boiling salted water and cook until al dente; drain and toss with the sauce. To serve, divide the pasta among four shallow bowls and top with the toasted walnuts and parsley.