Pasta with summer beans

Ingredients

2T olive oil
1 medium or 2 small onion, finely chopped
2 cloves garlic, crushed
2 cups cherry tomatoes
1 pound dried pasta
1 pound green, yellow or purple beans
½ cup grated Pecorino Romano Cheese, plus more for serving
1 cup basil leaves, torn into bite size pieces
salt & pepper

1.    Trim the ends, and cut the beans into bite size pieces. Set aside. Cut the tomatoes in ½ and set aside.

2.    In a medium sauté pan over medium heat, heat the 2 tablespoons of olive oil and sauté the onions until soft, about 3-4 minutes.

3.    Add the garlic and sauté 2-3 minutes more.

4.    Add the tomatoes and toss until warm, about 2 minutes. Season with salt and pepper. Set aside.

5.    Bring a large pot of water to a boil.  Add 1 tablespoon of salt.  Add the pasta and cook for half the cooking time instructed on the package, then add the beans and finish cooking the pasta as directed, until al dente.

6.    Drain the pasta and reserve 1 cup of the cooking liquid.

7.    Toss the pasta with ½ cup of the cooking liquid, the onion mixture, basil, and the cheese toss until pasta is coated with sauce. If the mixtures seem a little dry, add a little more of the water.  

7B. Season with salt and pepper. Spoon pasta into bowls and serve immediately. Serve with extra cheese.

TIPS & TRICKS

•    There has been lots of research that shows the benefits of peel/crushing garlic and letting it sit 10-15 minutes before cooking it. This allows the enzyme alliinase to release, before exposing it to the heat. Alliinase as many health benefits. So I try to get in the habit of peeling the garlic and just letting it sit while I prep the rest of the recipe
•    You can use any variety of beans that look good to you, or you can do a combination of all the 3 colors!
•    If cherry tomatoes aren’t available, you can substitute chopped tomatoes.
•    Try to buy pasta that is 100% durum wheat to get the maximum nutritional benefits. Any shape will work for this recipe. I like to use shapes that are about the same size as the beans, so it will all fit on the fork for the perfect bite! Penne, rigatoni, mostaccioli are perfect or you can break the tagliatelli or fettuccini noodles into smaller pieces.
•    I like to buy a big wedge of cheese and grate it myself. You can do this easily in your food processor or blender. Just cut the cheese into small cubes and allow it to sit on your counter for 15-20 minutes to slightly soften, it makes it so much easier to grate. Store in glass or plastic containers until ready to use.
•    You could add cooked chicken or shrimp to make this a heartier meal.

Panzanella Salad

Ingredients

1 large loaf of ciabatta bread, torn into bite-size pieces (about 10 cups)
Olive oil
1 medium red onion
2 pounds tomatoes
1 English cucumber
1-cup fresh basil leaves
½ cup red wine vinegar
¾ cup extra virgin olive oil
Salt and pepper

1.    Preheat the oven to 350° F. In a medium bowl, toss the torn ciabatta with 2 tablespoon of olive oil.

2.    Place on a baking sheet and bake for 10-15 minutes, or until dried out and slightly toasted. Set aside. (The bread cubes can be made in advance and stored in an airtight container).

3.    Peel and chop the red onion into medium dice. Place in a small bowl, cover with ice water, and let sit for 10-15 minutes. Drain and set aside.

4.    Cut the tomatoes and cucumber into bite-size pieces. Place in a large bowl.

5.    Tear the basil into bite-size pieces, and add it to the bowl.  

6.    In a small bowl or jar, stir the olive oil and vinegar together. Season with salt and pepper.

7.    Add the red onion and toasted ciabatta to the tomatoes, cucumbers, and basil. Toss with the dressing and let sit on your counter for at least 30 minutes, or up to 2 hours, to allow the flavors to blend.

8.    Before serving, toss one final time, adjust the seasoning, and place on platter or serving dish. 

TIPS & TRICKS

•    Ciabatta bread is the key of success in the salad. It has a nice dense, crumb and chewy crust that when slightly toasted, it dries out enough to absorb the dressing, but not get soggy.
•    Use a combination of red or yellow tomatoes, or any varieties that look the best. Home grown or from a farmers market, tomatoes that are picked when ripe will have the best flavor. A few examples are cheery, early girl, grape, and heirloom to name a few. 
•    Use can substitute a Persian cucumber for the English cucumber. Both work well and just need to be cut into pieces. However, Persian cucumbers need to be peeled before slicing. 
•    The list of additional goodies you can add to this salad are endless. Here are a few suggestions: chopped pepper, olives, artichoke hearts, mini Mozzarella balls, and crumbled feta.
•    Soaking the red onions in ice water Removes the better assertiveness of the onion and really crisp them up which adds a nice contrast to the salad.
•    You can prepare all the ingredients a day or two ahead, but the salad is best combined and eaten the same day.

Pasta with Caramelized Tomatoes, Basil & Cheese

Ingredients

2 pounds cherry or grape tomatoes

3T olive oil
1 medium onion, finely chopped
3 cloves garlic, crushed
½ cup fresh basil leaves, chiffonade
salt & pepper
1 cup grated Parmigiano-Reggiano cheese

1lb fresh or dried pasta
extra Parmigiano-Reggiano cheese for serving 

1.    Preheat the oven to 300º F.

2.    Line a baking sheet pan with a piece of parchment paper. Cut the tomatoes in half lengthwise and place cut side up on the sheet pan. Place in the oven and roast for about 1½ -2 hours, or until they are slightly dry, caramelized and shriveled. Set aside.

3.    In a large pot of boiling water, add 1T of salt, return the water to a boil, then add the pasta and cook as directed; until al dente.

4.    In a medium sauté pan over medium-high heat, heat the olive oil, and then add the onion and sauté 3-4 minutes, until slightly soft. Add the garlic and cook 2-3 minutes.

5.    Add the tomatoes, and cook until they are warmed. Season with salt, pepper. Set aside.

6.    Drain the cooked pasta. Reserve 1½ cups of the cooking water. Toss the pasta with 1 cup of the cooking water

7.    Add the tomatoes, basil, and cheese and toss until well coated.  If the paste seems a little dry add the remaining cooking pasta liquid. 

8.     Serve immediately with extra cheese.

TIPS & TRICKS

•    The tomatoes can be made days ahead and stored in an airtight container.  I like to make a double batch so that I can use 1 for the recipe and one for bruschetta. I take toasted sliced bread top it with a little ricotta, the caramelized tomatoes, a drizzle of olive oil and a sprinkle of fresh basil. Now you have a fantastic appetizer!
•    Chiffonade is a French word that means to cut into rags. To do this stack the basil leaves on top of each other, and then roll into a cigar shape tube. Use a knife slice crosswise across the basil into thin strips that look like ribbons, rags, or thin strips.
•    Buy a wedge of Parmigiano- Reggiano and grate it at home! The flavor is so superior then any pre-grated cheese.  Cut the cheese into 1- 2 inch squares. Place them in your food processor or blender. Blend until ground. Store in an airtight container. Save the rind of the cheese and add it to your vegetable soups, tomato sauces, cooked bean or lentil dishes. It adds an excellent flavor and a complexity to the dish. Just remove it before serving. They freeze wonderfully. 

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