Pasta | Simple By Cindy

Pasta Ponza

Feb. 13
2017

This recipe is a very simple option for any weeknight meal. The prep takes very little time and the outcome is perfect for warming up any winter day.

The sweetness of the roasted tomatoes, combined with the capers and breadcrumbs, definitely makes this dish a “must try”. The breadcrumbs are perfectly browned and give this dish a delightful texture. The presentation is beautiful, making it a wonderful option for company as well. You probably have most of the ingredients in your pantry, so this is a no-brainer!

As always, Giada DeLaurentis continues to be so dependable when creating delicious recipes. This one may just be one of my favorites. This recipe will serve 4-6 very contented, happy people.

Ingredients for Pasta Ponza

Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tbsp. extra-virgin olive oil, plus extra for drizzling
1/2 tsp kosher salt, plus extra for seasoning
1/4 tsp. freshly ground black pepper. plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups pecorino-Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley

Place an oven rack in the center of the oven.

Preheat the oven to 375 degrees.

Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tbsp. olive oil, 1/2 tsp kosher salt, and 1/4 tsp. pepper in the prepared baking dish. Toss to coat.

Sprinkle the breadcrumbs over the tomato mixture.

pasta bonza tomato bresdcrumbds uncooked

Drizzle the top with olive oil and bake for 30-35 minutes until the top is a golden brown.

Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.

RESERVE ONE CUP OF THE PASTA WATER.

Drain the rest of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta.

Add the cheese and toss well.

Thin out the sauce with a little of the reserved pasta water, if needed.

Season again with salt and pepper, to taste.

Sprinkle with the chopped parsley and serve.

It’s that simple!

Lemon Mayonnaise Smashed Potato Salad

Aug. 9
2016

I have never been a fan of potato salad. It always looked unappetizing, like a pile of mush with too much mayonnaise. Even after tasting it many times, I just never cared for it.

When I came across this recipe, I was delighted to see that the mayonnaise was home-made. I knew that I had to give it one more try.

I am happy I did!

This potato salad was delicious! It was light, with the perfect amount of mayonnaise and lemon. I do not think I will ever buy mayonnaise again! (Just kidding I still love Hellmans).

There are a few changes that I incorporated into the recipe. I made the potatoes a day in advance (so much easier) and I did not peel them. Feel free to if you want, but I love potato skins and I think it enhanced the flavor. I also added 7 hard boiled eggs.

I understand the thought of eating raw egg yolks in the dressing might scare you, but I thought it was much better than any store-bought mayo and would definitely make it again.

It also may seem like a lot of lemon zest, but it tasted wonderful. You can always cut down the amount or eliminate it if you desire.

I am now a fan of potato salad – this one to be exact. It has a pleasant texture, combined with a lemony dressing that is light and flavorful.

This recipe is adapted from Saveur.com and will serve 8 people. They will fall in love with this new preparation of making potato salad.

Ingredients for Potato Salad

2 pounds russet potatoes
1/2 tsp. kosher salt, plus 1/2 tsp set aside
1/4 tsp. freshly ground black pepper, plus 1/4 tsp. set aside
6 egg yolks
1 tsp. sugar
2 tsp. dry mustard
Zest of 2 lemons, plus 1/3 cup fresh lemon juice (about1 1/2 lemons)
1 1/2 cups canola oil
5 additional eggs, hard-boiled, peeled and roughly chopped ( I used 7)
3 scallions, thinly sliced

Boil potatoes in a 4-qt saucepan of salted water until tender, about 35-40 minutes.

Drain and refrigerate until cold, about 1 hour. (You can do this the day before).

Peel and roughly chop potatoes (I did not peel them) . Place in a large bowl and set aside.

Puree yolks, sugar, mustard, lemon zest and juice, salt and pepper in a blender until smooth.

With the motor running, slowly drizzle in oil until emulsified.

Pour dressing over potatoes and season with remaining salt and pepper.

Using a potato masher, gently mash potatoes until almost smooth.

Stir in half of eggs and scallions.

potato salad hard boiled eggs and scallions

Garnish with remaining egg and scallions.

It’s that simple!

Penne with Fresh Tomatoes, Basil and Mozzarella

Aug. 2
2016

This pasta recipe is yummy to the last bite.

It is very easy to make and most of it’s ingredients you have in your pantry. There is no need to run to the grocery store for this one.

I used tomatoes on the vine for this recipes well as yellow and red cherry tomatoes. Of course, if you have some tomatoes growing in your garden, well, that is even better!

Make sure you watch the garlic. Set your timer so it doesn’t burn (1 minute). The tomatoes cook up pretty quickly as well, so be careful not to cook them until they are mushy. You want them soft, but intact. Remember they will cook after you take them off the heat and again when you add the hot pasta.

This dish is great as a side or as a main dish. It presents beautifully and would be perfect for company as well.

This recipe is courtesy of Emeril Lagasse. I did make one change with the addition of red and yellow cherry tomatoes. It will serve 4-6 very satisfied people.

Ingredients for the Penne with Tomatoes, Basil and Mozzarella

1/4 cup extra-virgin olive oil plus 2 tbsp. divided
1 1/2 tbsp. chopped garlic
2 cups chopped tomatoes
1/2 pint red cherry tomatoes
1/2 pint yellow tomatoes
1 pound penne pasta
1/2 cup shredded basil
1/4 cup of kosher salt, for boiling pasta, plus 1 tsp. reserved
1/2 tsp. freshly ground black pepper
3/4 pound fresh mozzarella, sliced or cubed
1/2 cup grated Parmigiana-Reggiano

Bring a large pot of water with 1/4 cup of kosher salt for the pasta.

Meanwhile, prepare your sauce.

In a large skillet, heat 1/4 cup of the olive oil.

Add the garlic and cook for 1 MINUTE.

Add the tomatoes and cook them for 3-5 minutes, just until they begin to release some of their juice.

Cook the pasta in the pot of salted water for 12 minutes.

Drain the pasta.

Add the pasta and basil in the pan with the tomatoes and toss.

Season with remaining salt and pepper.

Place in serving bowl, and distribute the fresh mozzarella and grated Parmesan over it.

Drizzle remaining olive oil over and serve immediately.

It’s that simple!

Spring Pea Pasta with Ricotta and Herbs

Jul. 11
2016

This dish is outstanding in every way. It is light, with seasonal favorites of sugar snap peas and sweet peas.

The ricotta cheese combines with the pasta water to make a delicate, creamy sauce, which is enhanced by the addition of the herbs.

It is a simple, one-pot side dish that is perfect for any summer dinner. My family loved it and enjoyed the leftovers the next day.

Today’s hint: Reserve extra pasta water and keep it in the refrigerator to heat it up the next day. This will ensure the integrity of the pasta and keep it tasting freshly made.

This recipe is courtesy of Southern Living and says it will serve 4 people. Since I had enough for the next day, I would say it serves 4-6 people.

Make this dish now, you will love it!

Ingredients for the Spring Pea Pasta with Ricotta and Herbs

4 quarts water
1/4 cup kosher salt (for the pasta water)
8 ounces short pasta
2 (8-oz) pkgs. sugar snap peas
1 (13-oz) pkg. frozen sweet peas, thawed
1 cup ricotta cheese
1/2 cup firmly packed fresh flat-leaf parsley
2 tbsp. (1 oz.) salted butter
2 tbsp. thinly sliced fresh chives
2 tbsp. chopped fresh tarragon

Bring 4 quarts water to a boil in a stockpot over high heat.

Add 1/4 cup of salt; return to boil.

Add pasta, stirring occasionally, until al dente, about 8 minutes (or 3 minutes less than than package directions).

Stir in sugar snap peas, and cook for 2 minutes.

Add in sweet peas and cook for 1 minute.

Reserve 1/2 cup of cooking water,plus more if you are going to heat it up the next day.

Drain pasta mixture.

Return pasta to pot.

Add ricotta, parsley, butter, chives, tarragon, and reserved cooking water.

Stir to coat.

Serve immediately.

It’s that simple!

Creamy Lemon-Pepper Orzo

Jun. 1
2016

Do you always make the same thing for dinner? I, too, have my go-to dinners that are fast and easy. Since I have started this journey on my blog, I research and experiment with new dinner ideas all the time. I love sharing them with all of you!

I tried this recipe for it’s unique ingredients.

I thought the Greek yogurt, peas, tarragon and basil paired together wonderfully. The addition of the lemon and the lemon zest put a nice zippy life into it. The pasta had a hearty, yet light taste. Overall, it was tangy and flavorful.

The recipe is paired with grilled chicken breast. The flavors of the yogurt and chicken together worked perfectly.

This is another great recipe from The Food Network Kitchen, and serves 4.

Really delicious! Give it a try!

Ingredients for the Lemon-Pepper Orzo

1/4 cup plain fat-free Greek yogurt, at room temperature
1 tbsp. extra-virgin olive oil
1 large clove garlic, minced
Juice of 1 lemon
Zest of 1/2 lemon
1 tsp. kosher salt, divided, plus 1-2 tbsp. for the orzo
1/2 tsp. black pepper
1 cup whole wheat or other whole grain orzo
1 cup frozen petite peas, thawed and patted dry
4 ounces finely crumbled goat cheese, at room temperature
4 tbsp. chopped fresh herbs, such as basil and tarragon

Whisk together the yogurt, 2 teaspoons of the oil, the garlic, lemon juice, lemon zest, 1/2 tsp. salt and 1/2 tsp pepper in a medium bowl until well combined.

lemon pepper orzo yogurt lemon juice pepper

Bring a pot of water to a boil. Add 1 tablespoon salt to the boiling water.

Add the orzo to the boiling water and cook according to package directions until al dente.

Add in the peas in the last 1 minute of cooking the pasta.

Reserve 1 cup of the pasta water.

Drain the orzo and peas into the yogurt mixture, along with 1/2 of the goat cheese, 3 tablespoons of the herbs, lemon zest and 3/4 of the reserved cooking liquid until well-combined.

Sprinkle the remaining goat cheese and herbs on top of the orzo.

It’s that simple!