• Orzo Puttanesca

    October 11, 2023 Author: Rachel
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    Recipe from Chef Tom Walton.

    Ingredients:

    • 2 TBSP olive oil
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1/2 tsp. chili flakes
    • 1/2 tsp. oregano
    • Salt, to taste
    • 10 oz. grape/cherry tomatoes
    • 2 TBSP capers in brine
    • 1/3 c. Kalamata olives, sliced
    • 1 c. dried orzo
    • 1 14 oz. can garbanzo beans, drained and rinsed
    • 2 1/4 c. chicken broth
    • 6 oz. roasted red peppers, sliced
    • 1/2 c. parsley, chopped
    • 3/4 c. crumbled feta

    Directions:

    1. 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.
    2. 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.
    3. 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.
    4. Top with parsley and feta.

    Orzo Puttanesca:

  • Eggplant and Tomato Pasta Sauce

    October 11, 2023 Author: Rachel
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    Recipe adapted from The Genetic Chef.

    Ingredients:

    • 1/2 c. olive oil
    • 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

    Directions:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Taste and adjust seasoning and add fresh basil.
    6. Serve sauce over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata.

    Eggplant and Tomato Pasta Sauce:

  • Flame Roasted Tomato Pasta

    September 4, 2023 Author: Rachel
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    Our creation.

    Ingredients:

    • 24 oz. grape or cherry tomatoes
    • Olive oil
    • Salt
    • 1 lb. of pasta (reserve 1/2 c. pasta water)
    • 4 garlic cloves, minced
    • 1 tsp. crushed red pepper or to taste
    • 2 TBSP – 1/2 c. grated parmesan cheese to taste
    • Zest of 1 lemon
    • 1/2 – 1 c. basil, chopped
    • 8 oz. burrata

    Directions:

    1. 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.
    2. 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.
    3. Meanwhile, cook your pasta in salted water until al dente, reserving 1/2 c. of pasta water.
    4. 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.
    5. 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.

    Flame Roasted Tomato Pasta:


  • Calabrian Chili Pasta

    July 28, 2023 Author: Rachel
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    Recipe adapted from Dash of Savory.

    Ingredients:

    • 1 lb. thin spaghetti, cooked al dente
    • 2 TBSP olive oil
    • 2 TBSP butter
    • 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 c. white wine, chicken broth, or water
    • 8 oz. tomato sauce
    • 2 c. baby spinach
    • Salt and pepper, to taste
    • Fresh basil, chopped
    • Parmesan cheese

    Directions:

    1. Cook pasta al dente according to package; drain and set aside.
    2. 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.
    3. 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.
    4. Add basil and parmesan cheese and serve.

    Calabrian Chili Pasta:

  • Sloppy Lasagna

    April 5, 2023 Author: Rachel
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    Ingredients:

    • 32 oz. favorite pasta sauce (Rao’s Arrabbiata), save 1/2 c. for topping
    • 2 tsp. Italian seasoning
    • 1 tsp. garlic powder
    • 1/2 c. parmesan cheese
    • 3 c. + mozzarella cheese, divided
    • Salt and pepper, to taste
    • 1/2 box lasagna noodles, broken into 2 inch pieces

    Directions:

    1. Preheat the oven to 350° F. Lightly spray a 8X8 pan with non-stick cooking spray.
    2. In a large bowl add the pasta sauce (minus 1/2 c.), Italian seasoning, garlic powder, parmesan cheese, and 1 c. of shredded mozzarella cheese, and mix to combine. Taste and adjust seasoning.
    3. Meanwhile boil the lasagna noodles according to package directions (cook until al dente.) Drain well then and pour into the bowl with the sauce and mix to combine.
    4. Pour the coated lasagna noodles onto the prepared baking dish, and then sprinkle the remaining mozzarella cheese on top. Add as much cheese as you want.
    5. Bake uncovered for 30 minutes or until the cheese is light brown and bubbly.
    6. Let the lasagna cool for 10 minutes before serving.
    7. With the remaining 1/2 c. sauce, heat in small saucepan and add additional sauce as desired (or top chicken cutlets with the sauce).

    Sloppy Lasagna:

  • The Best Minestrone Soup

    March 7, 2023 Author: Rachel
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    Recipe adapted from Ambitious Kitchen.

    Ingredients:

    • 1 TBSP olive oil
    • 1 onion, diced
    • 2 stalks celery, diced
    • 2 large carrots, sliced
    • 1 zucchini, diced
    • 1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
    • 2 (14 oz.) can fire roasted tomatoes, crushed/blitzed in food processor
    • 1 (15 oz.) can kidney beans, rinsed and drained
    • 6 c. vegetable broth
    • 1 tsp. Italian seasoning
    • 1/2 tsp. red pepper flakes, optional
    • 3/4 tsp. salt, plus more to taste
    • Freshly ground black pepper
    • 12 oz. green beans, trimmed and cut into 1 inch pieces
    • 6 oz. spinach
    • Pasta: elbow noodles, small shells or fusilli, cooked separately
    • Freshly grated parmesan for serving

    Directions:

    1. Add olive oil to a large pot or Dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots, zucchini, and potatoes. Sauté for 3-5 minutes or until onions soften.
    2. Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes, and salt and pepper. Cover and cook on medium low for 10-15 minutes.
    3. Next add the green beans to the soup and simmer uncovered for 8-12 minutes or until green beans are tender. Once green beans are tender, add spinach and simmer until spinach has wilted.
    4. Meanwhile cook pasta in a separate pot, and drain when al dente.
    5. Add pasta to a bowl and ladle soup over the pasta. Top with parmesan cheese.
    6. Leftovers are amazing. The soup thickens, so add additional broth to your liking (I added 2 additional cups for the leftovers).

    The Best Minestrone Soup:

  • Jewish Cacio e Pepe

    January 23, 2023 Author: Rachel
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    Recipe from Jake Cohen.

    Ingredients:

    • 1 lb. pasta, cooked just shy of al dente
    • 1 lb. low fat cottage cheese
    • 1 c. Pecorino Romano cheese, finely grated
    • 1 TBSP freshly ground black pepper
    • Salt to taste

    Directions:

    1. 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.
    2. 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.
    3. 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.

    Jewish Cacio e Pepe:

  • Deep Dish Pan Pizza

    January 19, 2023 Author: Rachel
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    Pizza dough recipe from Brian Lagerstrom.

    Ingredients:

    • 180g or 8oz beer, warmed to 90-95F
    • 10g or 3 1/3 tsp. instant yeast
    • 5g or 1 1/4 tsp. granulated sugar
    • 15g or 1 1/4 TBSP olive oil
    • 9g or 1.5 tsp. salt
    • 280g or 2 1/4 c. bread flour

    Toppings pictured: olive oil, whipped ricotta, mozzarella, caramelized onions with a splash of balsamic vinegar, broccoli, garlic, and Italian/pizza seasoning.

    Directions:

    1. 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.
    2. 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.
    3. Preheat oven to 550F with baking stone or steel.
    4. Use finger tips to press dough out into the pan the rest of the way.
    5. Top pizza with desired toppings and allow to proof on the counter for 10-15min.
    6. Bake on top of baking steel for 16-18min.

    Deep Dish Pan Pizza:

  • Pasta Puttanesca

    October 11, 2022 Author: Rachel
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    Recipe adapted from Simply Recipes.

    Ingredients:

    • 2 TBSP olive oil
    • 1/2 c. onion, finely chopped 
    • 3 garlic cloves, finely chopped
    • 3 to 4 canned anchovies, chopped
    • 2 TBSP tomato paste
    • 1/2 tsp. red pepper flakes
    • 1 (28 oz.) can crushed tomatoes
    • 2 tsp. dried oregano
    • 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

    Directions:

    1. Cook pasta al dente according to package.
    2. 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.
    3. 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.
    4. Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.

    Pasta Puttanesca:

  • Pasta Vodka

    October 5, 2022 Author: Rachel
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    This pasta sauce comes together very quickly, so prep all sauce ingredients before starting.

    Recipe from Brian Lagerstrom.

    Ingredients:

    • 1 lb. penne, fusilli, or your favorite pasta (save 1 1/2 c. pasta water + a little extra)
    • 1/3 c. olive oil
    • 1/4 red onion, diced
    • 1 tsp. crushed red pepper flakes
    • 4 garlic cloves, sliced thinly
    • 1-2 TBSP Calabrian chiles, optional
    • 1/2 c. (small can) tomato paste
    • 1 c. of vodka
    • 1/2 c. parmesan cheese, freshly grated
    • 1 c. heavy cream
    • 1-2 TBSP butter
    • Salt to taste
    • Sugar to taste
    • Basil, chiffonade

    Directions:

    1. Cook pasta in salted water until al dente.
    2. Heat olive oil in a large saucepan or Dutch oven over medium high heat; then add red onion and saute for 30 seconds.
    3. Then add the garlic and red pepper chili flakes and toast the chili flakes for a minute or so until the oil starts to take on a reddish hue.
    4. Then add the Calabrian chilles, if using.
    5. Then add the tomato paste and fry for a few minutes to “bloom” it out.
    6. Then deglaze with the vodka for 15 seconds.
    7. Then add the heavy cream and bring to simmer for 4-5 minutes.
    8. Then add 1 c. of pasta water and stir to combine.
    9. Then taste and adjust seasoning with salt and/or sugar.
    10. Then add the pasta and cut in the butter and then add an additional 1/2 c. pasta water and toss to combine.
    11. Then add about 1/3 of the parmesan cheese and toss to combine and taste and adjust seasoning.
    12. Serve topped with parmesan cheese and basil

    Pasta Vodka:

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