Pick pasta to feature summer’s flavorful vegetable bounty
Simple. Fresh. Easy. Colorful. Healthy. These five words have become very important to me in the kitchen.
The busier I am, the more creative I become — especially when it comes to getting a meal on the table. Whether for lunch or dinner, a tasty and inventive pasta fits these five criteria perfectly.
Each of the three recipes uses a different style of pasta. You can substitute your favorites, or whatever you have on hand.
Cheese is an important ingredient in these dishes, too, and in each one I have used a type that works especially well with the vegetables called for: ricotta with tomatoes; feta with Swiss chard, capers and anchovies; and fresh mozzarella with eggplant and peppers.
Very good olive oil is essential, as are fresh herbs and freshly grated cheeses.
My garden is full of wonderful vegetables all summer long, and I try to use as many of them in my daily cooking as possible. I encourage you to do the same, whether you grow them yourself or shop for them at your local farm stand or garden market.
As long as my five words are fulfilled, I know the outcome will be delicious.
Address questions to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd St., New York, NY 10036. Or go to www.marthastewart.com/contact-us-form. Please include your name, address and daytime phone number.
Distributed by The New York Times Syndicate
Bucatini with roasted and fresh tomatoes
Serves 4 to 6
1 pound cherry tomatoes (3 cups)
7 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
3 slices rustic bread, crusts removed, torn into small pieces (1 1/2 cups)
1/4 cup finely grated pecorino Romano (1/2 ounce), plus more for serving
2 medium tomatoes, cut into a 1/2-inch dice (2 cups)
1/4 cup packed shredded fresh basil, plus sprigs for serving
3 tablespoons shredded fresh mint, plus sprigs for serving
12 ounces bucatini, spaghetti or linguine
1 cup fresh ricotta
1. Heat oven to 425 degrees. In an 8-inch square baking dish, toss cherry tomatoes with 3 tablespoons oil; season with salt and pepper. Roast until bursting and charred in spots, 20 to 30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 tablespoons oil and pecorino Romano; season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
2. Toss diced tomatoes, basil and mint with remaining 2 tablespoons oil; season with salt and pepper. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
3. Return pasta to pot; toss with roasted tomatoes, their oil and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper. Divide among plates, then give each a dollop of ricotta, a spoonful of fresh-tomato mixture and a sprinkle of croutons. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.
Swiss-chard and feta pasta
Serves 4 to 6
Kosher salt and freshly ground pepper
12 ounces calamari rigati or other short, hollow pasta
5 tablespoons extra-virgin olive oil
1/4 cup salt-packed capers, soaked in water for 5 minutes, then drained
2 cloves garlic, minced (2 teaspoons)
2 anchovies, minced (1 teaspoon)
1/2 teaspoon grated orange zest, plus 1/4 cup fresh juice
1 bunch Swiss chard, leaves cut crosswise into 1/4-inch shreds (5 cups); stems cut into 1/4-inch pieces (3/4 cup)
1/3 cup dried currants
1 1/2 cups crumbled feta (7 ounces)
1/4 cup pine nuts, toasted
1. Bring a large pot of salted water to a boil. Add pasta; cook 2 to 3 minutes less than according to package directions. Reserve 1 cup liquid, then drain.
2. Meanwhile, in a large, straight-sided skillet, heat oil over medium-high. Add capers; cook until crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towels.
3. Add garlic, anchovies and zest to skillet; cook until garlic is fragrant, about 30 seconds. Stir in chard stems and currants; cook 2 minutes. Add orange juice; cook until evaporated, 30 seconds. Stir in chard leaves, season lightly with salt and pepper, and cook until stems are tender and leaves are just wilted, about 3 minutes. Transfer mixture to a bowl.
4. Combine reserved pasta water, 1/2 cup feta and pasta in skillet. Cook, stirring, until pasta is cooked through and feta has melted into liquid, about 3 minutes. Add chard mixture; toss to combine. Fold in another 1/2 cup feta. Serve, sprinkled with capers, remaining 1/2 cup feta, and pine nuts.
Eggplant and roasted-pepper pasta
Serves 4 to 6
2 medium red bell peppers
2/3 cup extra-virgin olive oil
2 medium eggplants, peeled and cut into 3/4-inch cubes (about 8 cups)
2 cloves garlic, very thinly sliced (1 tablespoon)
Kosher salt and freshly ground pepper
1 teaspoon finely chopped fresh oregano
2 tablespoons red-wine vinegar
1/2 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving
4 ounces fresh mozzarella, torn into bite-size pieces
12 ounces campanelle or other curly pasta
1. Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
2. Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley and cheese. Let stand while cooking pasta.
3. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.
This story was originally published June 10, 2017 at 5:49 AM with the headline "Pick pasta to feature summer’s flavorful vegetable bounty."