Everyday Pasta (16 page)

6 servings

What began as a simple side dish with a citrusy dressing became a light but appealing entrée with the addition of quickly sautéed shrimp. This can be served warm, but it’s also nice at room temperature, making it a good option for picnics or buffet spreads.

In a large pot, bring the chicken broth to a boil over high heat. Reduce the heat to low, bringing the broth to a simmer. Add the saffron, stir, and simmer until the saffron has “bloomed,” about 5 minutes. Return the heat to medium and bring the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the orzo and transfer to a large bowl. Add 4 tablespoons of olive oil, the parsley, half the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and combine thoroughly.

In a bowl, toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper, and the remaining lemon juice. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add the shrimp in a single layer and cook until the shrimp are just turning pink, about 2 minutes per side. Add the shrimp to the bowl with the orzo. Toss to combine and serve.

4 to 6 servings

Somewhat reminiscent of a puttanesca sauce, but with the addition of olives and lots of vegetables, this is a homey dish that you would find in many Roman kitchens. Long, slow simmering is what makes the sauce so delicious, so if you like, make a double batch and freeze some to use next time you bake fish or chicken, or make a baked pasta dish.

In a large casserole or Dutch oven, heat the oil over medium heat. Add the onion and garlic and sauté until translucent, about 10 minutes. Add the celery, carrot, and ¼ teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes longer. Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, stirring occasionally, about 1 hour. Add 1 cup of water if the sauce gets too thick. Remove and discard the bay leaf.

Place the minced anchovies and some of their oil in a medium, heavy skillet. Stir over medium heat until the anchovies melt, about 2 minutes. Add the olives, capers, remaining ¼ teaspoon pepper, and red pepper flakes. Sauté until the olives are heated through, about 2 minutes. Stir the olive mixture into the sauce and simmer over medium heat until the flavors blend, stirring frequently, about 5 minutes. Season with more salt to taste.

Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes. Drain, reserving 1 cup of the pasta water. Add the penne to the sauce and toss to coat, adding enough of the reserved pasta water to moisten. Transfer the pasta to a large serving bowl. Sprinkle with the parsley and serve.

4 to 6 servings

Meyer lemons are sweeter than regular lemons and, unfortunately, are in season for only a short time each year. Since they are hard to find, I’ve fallen in love with Meyer lemon olive oil, which captures their flavor very well and adds both citrus tang and a hint of sweetness to all kinds of recipes. Because this is such a simple dish—the sauce is just onions, the oil, and fresh marjoram—do try to get your hands on some Meyer lemon olive oil; I use the one made by DaVero. If you can’t find it, though, you can use Citrus Olive Oil.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the pasta water.

Meanwhile, heat 2 tablespoons of the oil in a large, heavy skillet over medium heat. Add the onions and sauté until tender and beginning to brown, about 15 minutes. Stir in the marjoram and sauté until fragrant, about 1 minute. Add the cooked pasta and the remaining 2 tablespoons of oil and toss with ¼ cup of the reserved pasta water at a time until moistened. Add the feta cheese and toss again, then season the pasta with salt and pepper to taste. Transfer to bowls and serve.

4 to 6 servings

Ravioli are a slam dunk with most people, and making them in the half-moon, or
mezzaluna,
shape makes a classic preparation a little more elegant. Between the oregano, the fontina cheese, and the meaty eggplant, the filling is quite hearty so I dress these simply with a little extra-virgin olive oil and fresh herbs.

Heat the olive oil in a large, heavy skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Add the eggplant, garlic, and chopped oregano, and continue to cook until the eggplant is soft and starting to fall apart, about 12 minutes. Transfer the eggplant mixture to a medium bowl and let cool.

Once the eggplant mixture is cool, add the cheeses, salt, and pepper. Place 6 wonton squares on a dry work surface. Place 1 teaspoon of the eggplant mixture on each square. Dip a pastry brush in water and wet around the edges of the square. Fold the square in half to form a rectangle. Using a 3-inch-diameter scalloped-edged cookie cutter, press around the filling to make a half-moon shape. Place the finished ravioli on a dry baking sheet. Continue with the remaining filling. You should be able to make about 60 ravioli.

Bring a large pot of salted water to a boil over high heat. Add the ravioli (you may want to cook them in two batches) and cook until heated through, stirring occasionally, about 2 minutes. Drain the ravioli. Drizzle a small amount of extra-virgin olive oil on individual plates or on a large serving platter and top with the ravioli. Drizzle with more extra-virgin olive oil and sprinkle with fresh oregano leaves and a pinch of salt and freshly ground black pepper. Serve immediately.