Pasta Amore

These will be featured on the Martha Stewart Show all next week...

Pasta with Garlic Sauce

Serves 4
1 head plus 8 cloves garlic
Coarse salt and freshly ground pepper
1 pound farro spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed chopped fresh parsley
1 teaspoon crushed red pepper flakes
Parmesan, for grating

Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.
Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, and red pepper; season with salt and pepper. Toss to combine. Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.

Rigatoni Sorrentino

Serves 4 to 6
1 pound rigatoni
Coarse salt
4 cups prepared marinara sauce
1/2 pound fresh ricotta cheese
2 cups (about 1 pound) shredded mozzarella
1 1/2 cups freshly grated Parmigiano-Reggiano chese

Bring a large pot of water to a boil. Add salt and return to a boil. Add rigatoni and cook until al dente, according to package directions. Drain; set aside.
Preheat broiler. In a large saucepan, bring marinara sauce to a boil over medium-high heat. Pour half the heated sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine. Bring to a simmer over low heat.
Pour pasta mixture into a baking dish and top with reserved sauce. Sprinkle with mozzarella and Parmigiano-Reggiano. Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes. Serve immediately.

Spaghetti with Green Olive Sauce

Serves 4
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3/4 cup fresh breadcrumbs
3 cloves garlic
3 salt-packed anchovies, filleted, rinsed, and chopped, or 6 oil-packed anchovy fillets, rinsed, drained, and chopped
1 teaspoon crushed red pepper flakes
1 cup green olives, preferably Ascolana, pitted and chopped
1 pound spaghetti

Bring 6 quarts water to a boil in a large pot; add 2 tablespoons salt.
Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat until very hot. Add breadcrumbs and toss until golden brown; transfer to a plate and set aside.
In a large skillet, heat remaining 3 tablespoons olive oil over medium high heat until very hot. Add garlic and cook until golden brown, about 2 minutes. Add anchovies and red pepper flakes; cook, stirring, until anchovies have dissolved, 3 minutes. Stir in olives; cook for 3 minutes. Add toasted breadcrumbs, stir to combine; season with salt and pepper. Remove from heat and set aside.
Add spaghetti to boiling water and cook until al dente according to package directions.
Drain pasta and add to skillet. Place skillet over medium heat and toss until well combined, about 1 minute. Serve immediately.


Reen said…
I was going to email you and tell you about the pasta show, cuz I know how much you LOVE it. I'm gonna watch her make it...yum!
excellent! i'm definitely going to try the garlic one and the green olive one. :)
Leslie said…
mmm that first one looks yummy and simple. a good side for dinner tonight maybe :)
Stacy said…
You know I love Martha! I knew Elizabeth would be all over the green olive one! lol
Susan said…
oh man!!! The green olive one sounds sooooo good!
I'd love to try it
Nicole said…
Oh.My.Gosh. Those look so yummy! Thank you for the recipes and I'm thinkin' we're going to have to try at least one of those this weekend. Yummy!

Love your blog!!!!
Anonymous said…
Good morning Ramona! Just saying "hi" since we can't chat in the usual place!

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