Summer Squash and Basil Pasta

Summer Squash and Basil Pasta

Sep 8, 2020

Servings

4 Servings

Summer Squash and Basil Pasta

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta. This recipe is part of the Healthyish Farmers’ Market Challenge. 

Ingredients

INGREDIENTS

  • ¼ cup olive oil
  • 8 garlic cloves, thinly sliced
  • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
  • Kosher salt
  • 1 teaspoon Aleppo-style pepper, plus more for serving
  • 12 ounces paccheri, ziti, or other large tube pasta
  • 2 ounces Parmesan, grated (about ½ cup), plus more for serving
  • 1 tablespoon fresh lemon juice
  • ½ cup basil leaves, divided

 

RECIPE PREPARATION

 

  • Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

  • Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

  • Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Summer Squash and Basil Pasta

Spaghetti with No-Cook Puttanesca

Sep 8, 2020

Servings

4 Servings

Spaghetti with

No-Cook Puttanesca

Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation—it also prevents the sauce from being watery.

Ingredients

INGREDIENTS

  • 2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed
  • 2 garlic cloves, finely grated
  • 1 tsp. crushed red pepper flakes
  • 2 tsp. kosher salt, plus more
  • 1½ cups cherry tomatoes, halved
  • 1 cup Castelvetrano olives, crushed, pits removed
  • 2 Tbsp. drained capers
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 12 oz. spaghetti
  • ¼ cup finely chopped parsley
  • 3 Tbsp. unsalted butter, cut into pieces

RECIPE PREPARATION

 

 

 

  • Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and ¼ cup oil.

  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.

  • Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil.

Summer Squash and Basil Pasta

Fresh Tomato Eggs in Purgatory with Chickpeas

Sep 8, 2020

Servings

2 Servings

Fresh Tomato Eggs in Purgatory with Chickpeas

This is the perfect summertime breakfast/brunch recipe from Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks. Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavour bomb in just one skillet. Keep in mind that harissa brands vary in spiciness. Start off with a smaller amount and build up to your preferred level of heat.

Ingredients

INGREDIENTS

  • ¼ cup skin-on almonds
  • 1½ lb. ripe tomatoes
  • ½ tsp. kosher salt, plus more
  • ¼ cup extra-virgin olive oil, plus extra for drizzling
  • 1 tsp. coriander seeds, crushed
  • 3 Tbsp. harissa paste
  • 1 15-oz. can chickpeas, rinsed
  • 4 large eggs
  • 4 1″-thick slices whole grain sourdough bread, toasted
  • 1 garlic clove, halved lengthwise
  • ½ bunch of chives, finely choppe

 

RECIPE PREPARATION

 

 

  • Chop tomatoes into small pieces and transfer to a small bowl along with all the juices. Mix in ½ tsp. salt.

  • Heat ¼ cup oil in a large skillet with a lid over medium-high. Add coriander seeds and cook, stirring, until fragrant and starting to pop, about 1 minute. Add harissa and cook, stirring, until fragrant and darkened in colour, about 30 seconds. Add chickpeas and tomatoes and bring to a simmer. Cook, mashing up about half of the chickpeas with a wooden spoon, until sauce is reduced and you’re able to make a divot in the mixture, 8–10 minutes. Season with salt, then use a spoon to make little pockets for the eggs near the sides of the skillet.

  • Reduce heat to low and gently break eggs into pockets. Cover skillet and cook, rotating pan a few times for even heating, until eggs are set, 7–9 minutes.

  • Meanwhile, drizzle toasts with oil and rub with garlic halves.

  • Remove eggs from heat and shower with chives and almonds. Serve with garlic toast.

Summer Squash and Basil Pasta

Slow-Cooked Cherry Tomatoes with Coriander and Rosemary

Sep 8, 2020

Servings

6 Servings

Slow-Cooked Cherry Tomatoes with Coriander and Rosemary

Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs…we could go on and on.

Ingredients

INGREDIENTS

  • 1½ lb. ripe cherry tomatoes
  • ½ head of garlic
  • 2 sprigs rosemary
  • ½ cup extra-virgin olive oil
  • ¾ tsp. coriander seeds
  • ¾ tsp. kosher salt
  • 1 Tbsp. red wine vinegar

RECIPE PREPARATION

Place a rack in the middle of oven; preheat to 350°. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.

Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40–50 minutes. Let cool slightly, then add vinegar and toss to coat.