Heat a saute pan over medium heat. Add garlic and saute until fragrant but not brown, about 2 minutes; then add the crushed red pepper and oregano or Italian seasoning. Stir in tomatoes, salt, and sugar. Bring to gentle simmer and cook, stirring occasionally, for 10 minutes.
Stir in water and penne, increase heat to medium-high, and bring to vigorous simmer. Reduce heat to medium, cover, and cook, stirring often, until pasta is nearly al dente, about 8 minutes. Uncover and continue to cook, tossing gently, until pasta is al dente and sauce is thickened, 4 to 7 minutes; if sauce becomes too thick, add extra water as needed. Off heat, stir in basil and season with salt and pepper to taste and top with burrata.
Top individual portions with Parmesan or Pecorino Romano cheese.
Heat a large skillet with a lid over medium heat, then add the olive oil, onion, garlic, chili flakes, oregano, and salt and cook stirring for 3 minutes to soften the onion; then add the tomatoes, capers, olives, orzo, and garbanzo beans and cook stirring for 2 more minutes.
Add the chicken broth, stir, and bring to a simmer; then turn the heat down to low and cook, stirring, often for 3-4 minutes.
After 3-4 minutes, add the red peppers and place the lid on the skillet and simmer for 15 minutes or until creamy and the orzo has soaked up all the liquid and softened.
1 eggplant about 1 – 1 ½ lbs. unpeeled, cut into 1-inch chunks
4-6 garlic cloves, minced
Crushed red pepper, optional to taste
2 lbs. plum tomatoes chopped about 8-10 (or 28 oz. crushed tomatoes or whole tomatoes)
2 tsp. dried oregano
Salt, to taste
Pepper, to taste
Sugar, to taste
Fresh basil, chiffonade
Serve over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata
In a large skillet, over medium high heat, heat the olive oil and add the eggplant. Sprinkle with some salt and pepper, and toss to coat.
Sauté until the eggplant gets a little color and softens just a bit. This should take at least 5 minutes. Give them a stir here and there, then cover and let them stew for about 5 minutes.
Uncover and stir. You’ll notice the eggplant released some of the oil it had absorbed. Add the garlic (and crushed red pepper if using) and stir until fragrant. Then add the tomatoes, oregano, and some salt and pepper to your taste.
Stir and let cook uncovered for about 5 minutes or so to allow the tomatoes to break down a bit. The tomatoes should have “melted” and created a sauce.
Taste and adjust seasoning and add fresh basil.
Serve sauce over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata.
Add your cast iron pan to the Ooni and heat your Ooni until hot. If you don’t have an Ooni you can roast the tomatoes in the oven at 425F for 15-20 minutes, or until desired doneness.
Add the tomatoes to a bowl and toss liberally with olive oil and salt. Once the cast iron pan has reached 500F, remove the pan and add the tomatoes; cook the tomatoes until charred, or until desired doneness. You can do them in batches.
Meanwhile, cook your pasta in salted water until al dente, reserving 1/2 c. of pasta water.
While the pasta cooks, heat a small skillet with 1-2 TBSP of olive oil and saute garlic for 2 minutes; then add the crushed red pepper and toss to combine, and then remove from the heat.
When the pasta is done, add pasta to a large serving bowl; then add the sauted garlic and toss to combine; then add the parmesan cheese and 1/4 c. of pasta water (reserve the remaining pasta water if you want to add more); then add the flame roasted tomatoes and lemon zest and toss to combine. Top with the basil and burrata (break up the burrata into large chunks.
1/4 c. Calabrian chili peppers, about 10 peppers, stems removed and sliced
1 sweet onion, chopped
10.5 oz. cherry tomatoes
4 garlic cloves, minced
2/3 white wine, chicken broth, or water
8 oz. tomato sauce
2 c. baby spinach
Salt and pepper, to taste
Fresh basil, chopped
Cook pasta al dente according to package; drain and set aside.
Meanwhile, in a skillet heat olive oil and butter over medium heat. Add chilis, onion, and tomatoes to the skillet and then season with salt and pepper and saute over medium high heat until tomatoes are bursting, about 5 minutes. Then add the minced garlic and stir until fragrant, about 30 seconds to 1 minute.
Turn heat down and deglaze pan with wine, broth, or water and simmer for 3 minutes until liquid is reduced by half. Then stir in tomato sauce; then turn off heat and add spinach and toss until wilted and then add cooked pasta and toss to coat the pasta. Season with salt and pepper, to taste.
Bring a large pot of water to a boil, salt the water, and cook pasta al dente. Reserve 1/2 c. pasta water for sauce, if needed.
Meanwhile in a blender, combine cottage cheese through salt, and blend until smooth. Transfer to a large skillet and bring to a light simmer, stirring occasionally.
Once pasta is al dente, drain, reserving 1/2 c. pasta water, and add pasta to sauce and toss to coat. Add reserved pasta water to thin, a few Tablespoons at a time, as necessary. Taste and adjust seasoning.
Toppings pictured: olive oil, whipped ricotta, mozzarella, caramelized onions with a splash of balsamic vinegar, broccoli, garlic, and Italian/pizza seasoning.
Warm beer in saucepot over low heat. Transfer beer to bowl and add yeast. Mix in sugar, olive oil, and salt. Add flour and stir to combine with a spoon before switching to a soaking wet hand to finish squeezing and mixing the dough until it forms a cohesive ball. Cover and ferment at room temp for 15min. Perform a strength building fold. Cover and ferment at room temp for another 15min.
Transfer dough into a well oiled 12” cast iron pan. With oiled fingers, press dough out to fill the shape of the pan. Cover and allow to rest for 10min.
Preheat oven to 550F with baking stone or steel.
Use finger tips to press dough out into the pan the rest of the way.
Top pizza with desired toppings and allow to proof on the counter for 10-15min.
1 14 oz. can artichoke hearts, quartered, optional
2 TBSP capers
3/4 c. Kalamata olives, roughly chopped
1 lb. angel hair pasta
Salt and sugar, to taste
1/4 c. fresh parsley, chopped
Cook pasta al dente according to package.
Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, saute the onions until they’re soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can; then add the finely chopped garlic and cook another minute.
Add the tomato paste to the pan and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, artichoke hearts, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes. Taste and adjust seasoning with salt and sugar, if desired.
Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.