Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [56]
Cook Time: 40 minutes
Serves: 4
¼ cup extra-virgin olive oil
½ cup chopped onion
1 garlic clove, grated
1 can (28 ounces) Italian plum tomatoes with juice
4¾ cups Easy Basic Vegetable Broth ([>]) or water
4 large fresh basil leaves, torn
12 ounces penne
1 cup coarsely shredded ricotta salata, Greek Kasseri, Pecorino Romano or Parmigiano-Reggiano cheese (about 4 ounces)
Heat the oil in a large skillet or Dutch oven until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, over medium-low heat until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, 2 cups of the broth and half the basil. Bring to a boil, breaking up the tomatoes with the side of a spoon, and cook over medium heat, stirring occasionally, until slightly thickened, about 15 minutes.
Meanwhile, pour the remaining 2¾ cups broth into a small saucepan and bring to a boil. Keep the broth hot over low heat.
Add the penne to the tomato-broth mixture. Adjust the heat to maintain a gentle boil and cook, stirring frequently, until the penne is al dente, gradually adding hot broth as the pasta absorbs the liquid in the pan, about 20 minutes.
Stir in ½ cup of the cheese and the remaining basil. Spoon the pasta into shallow bowls and top with the remaining ½ cup cheese. Serve at once.
* * *
Make a Meal
Serve with Broiled Summer Squash with Vinaigrette, Dill and Goat Cheese ([>]).
* * *
ORECCHIETTE WITH RICOTTA, BROCCOLI RABE AND BLISTERED CHERRY TOMATOES
Orecchiette translates as "little ears," after its rounded disk shape that resembles an earlobe. Because of their thickness, they take a little longer to cook than most pasta shapes. I think they taste best when they're cooked soft with a hint of chewiness.
Don't forget to ladle out about ½ cup of the flavorful cooking liquid before draining the pasta. You'll use it to add moisture to the pasta. Look for an artisanal ricotta that is a bit drier than the commercial supermarket kind. If using a supermarket brand, transfer it to a strainer to drain off any excess moisture before using.
Cook Time: 35 minutes
Serves: 4
2 tablespoons pine nuts
Extra-virgin olive oil
1 pint cherry or grape tomatoes, stems removed
1 bunch (about 1 pound) broccoli rabe, ½ inch of stems trimmed, stalks with florets and leaves cut into 2-inch lengths
1 garlic clove, sliced thin
Pinch of crushed red pepper
12 ounces orecchiette or other small chunky pasta shape
1 tablespoon coarse salt
8 ounces (1 cup) ricotta cheese (see headnote)
Shavings of Pecorino Romano cheese
Combine the pine nuts and 1 tablespoon oil in a medium skillet over medium-low heat. Cook, stirring, until the nuts are dark golden brown, 3 to 5 minutes. Transfer to a bowl and reserve.
Reheat the skillet over medium-high heat until it is hot enough to sizzle a tomato. Add the tomatoes and cook, shaking the skillet, adjusting the heat between medium and medium-high, until they are blistered and softened, about 5 minutes. Remove the pan from the heat and set aside until ready to serve.
Bring a medium saucepan half full of water to a boil. Add the broccoli rabe and cook until tender, about 5 minutes. Drain in a colander. Wipe out the pan and add 2 tablespoons oil and the garlic. Heat over low heat until the garlic begins to sizzle, about 30 seconds. Do not brown. Stir in the crushed red pepper and the cooked broccoli rabe and toss to coat. Set aside off the heat.
Bring a large pot of water to a boil. Add the orecchiette and salt and cook, uncovered, stirring occasionally, until the pasta is tender, 8 to 12 minutes. When the pasta is cooked, ladle out ½ cup of the pasta cooking water and reserve. Drain the pasta in a large colander. Return the pasta to the cooking pot. Add the reserved cooking water and the ricotta and stir to blend.
Quickly reheat the cooked broccoli rabe and the blistered tomatoes. Add the broccoli rabe, the tomatoes with their juice,