SPAGHETTI WITH SCALLION SAUCE
Categories Garlic Onion Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
- Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
- Drain pasta in a colander and return to pot.
- Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.
COTTAGE CHEESE PASTA WITH TOMATOES, SCALLIONS AND CURRANTS
Satisfying the same creamy urge as mac and cheese, noodles with cottage cheese is a comforting Eastern European staple that's sometimes topped with golden fried onions and a dusting of black pepper and cinnamon. This version trades caramelized onions for slivers of sharp raw scallion to contrast with the richness of the cottage cheese, which melts into a sauce upon contact with the hot pasta. The currants lean into the cinnamon's sweetness, while halved cherry tomatoes and mint make the dish juicy and fresh. It's an unusual take on the original dish that's easy to riff on - feel free to add or leave out ingredients to make it your own.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Put currants in a small bowl and ladle a little of the boiling water over them to cover. Let soak for 10 minutes, then drain.
- Meanwhile, salt the remaining water in the pot. When it returns to a boil, add pasta. Cook according to package instructions until al dente, usually 1 minute less than the package directs. Drain pasta, reserving 1/2 cup pasta cooking water.
- In a large serving bowl, combine scallions, tomatoes, lemon juice and 1/4 teaspoon salt.
- When the currants are soaked, add them to the bowl with the tomatoes and toss to combine. Stir in 2 tablespoons olive oil.
- Add pasta to the serving bowl, along with cottage cheese, pepper and a few splashes of reserved pasta water (about 1/4 cup), and toss until evenly coated. If pasta looks dry, add a little more pasta cooking water, a tablespoon at a time. Stir in herbs. Taste, and add more salt and lemon, if needed.
- To serve, top with a dusting of ground cinnamon (if you like), flaky salt, a lot of black pepper, and more olive oil and herbs. Serve hot, warm or at room temperature.
GRILLED TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA
Provided by Alex Guarnaschelli
Categories side-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the grill or a grill pan to medium-high heat.
- In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
- Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
- Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.
GRILLED SPAGHETTI
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h34m
Yield 6 servings
Number Of Ingredients 34
Steps:
- Preheat a grill on medium-high heat.
- Bring a large pot of salted water to a boil, cook pasta about half way according to package instructions. Drain the pasta and toss lightly with olive oil. Using a grill grate, grill the pasta over medium-high heat for about 3 to 4 minutes.
- Transfer the grilled pasta to a serving platter and spoon BBQ Gravy over the top. Place meatballs over the top and around the perimeter of the platter and top with more Gravy. Sprinkle with the sliced scallions and grated Parmesan.
- Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms.
- While the BBQ gravy is simmering, make the meatballs.
- In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
- Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti.
PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to high.
- Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
- Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
- In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
- When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.
TOMATO AND GARLIC PASTA
There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.
Provided by ALMA-LOU
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 9
Steps:
- Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
- Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
- VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
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- In a food processor, pulse three-fourths of the tomatoes with the chopped scallions and the 1/4 cup of olive oil to a coarse puree; season with salt and pepper.
- Light a grill or preheat a grill pan. Drizzle the whole scallions with olive oil and season them with salt and pepper. Grill the scallions over high heat until lightly charred and tender, about 1 minute per side. Transfer the grilled scallions to a work surface and cut them into 1-inch pieces.
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