Sicilian Trapanese Pesto (Gemelli With Tomato-Almond Pesto and Croutons)

Makes 4 servings

When we sampled this no-cook tomato sauce while in Sicily, it was made the traditional way, with a large mortar and pestle, but a food processor gets the job done faster and more easily. Topped with crisp, olive oil-infused croutons and toasted almonds, the dish is served warm or at room temperature after the pasta has had a little time to soak in the flavorful sauce. Instead of blanched, slivered almonds, you could also use sliced or whole almonds that have been roughly chopped.

Don’t overprocess the second addition of tomatoes. We pulse the first half to create a juicy sauce, but the rest we pulse only until roughly chopped so that tomato chunks add bursts of bright color and texture.

¾      cup blanched slivered almonds
12      ounces gemelli or other short pasta
Kosher salt and ground black pepper
4        medium garlic cloves, smashed and peeled
½      cup lightly packed fresh basil, leaves torn if large
2        pints cherry tomatoes, divided
6        tablespoons extra-virgin olive oil, divided, plus more to serve
3        ounces crusty white bread, torn into rough ½-inch pieces (about 1¾ cups)

In a 10-inch skillet over medium-high, toast the almonds, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside; reserve the skillet.

In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta.

Meanwhile, in a food processor, process ½ cup of the almonds, the garlic, and 2 teaspoons salt until finely chopped, about 30 seconds. Add the basil and half the tomatoes, then pulse until chopped and well combined, 4 to 6 pulses. Add the remaining tomatoes and 2 tablespoons oil, then pulse just until the whole tomatoes are broken up, about 3 pulses. Transfer to a serving bowl, add the pasta and ¼ cup of the reserved cooking water, then toss. Let stand, tossing once or twice, for 10 to 15 minutes, to allow the pasta to absorb some of the sauce.

While the pasta stands, in the same skillet used to toast the almonds, toss the bread, remaining 4 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Cook over medium, stirring frequently, until the bread is crisp and golden brown, 5 to 7 minutes.

Scatter the toasted bread and the remaining ¼ cup almonds over the pasta. Drizzle with additional oil and sprinkle with pepper.

BLT Pasta

SERVES 4


INGREDIENTS

• 2 tablespoons unsalted butter

• 2 slices hearty white sandwich bread, cut into 1/2-inch cubes

• 12 slices bacon, chopped

• 1 small onion, chopped fine

• 1 garlic clove, minced

• Salt and pepper

• 1/2 pound orecchiette (or other small pasta)

• 1 pint cherry tomatoes, halved

• Lettuce, cleaned, dried, and chopped

• 1 cup grated Parmesan cheese

INSTRUCTIONS

1. Bring 4 quarts water to boil in large pot. Melt butter in large nonstick skillet over medium heat. Add bread and cook, stirring frequently, until golden brown, 6 to 8 minutes. Transfer to bowl and wipe out skillet.

2. Cook bacon in empty skillet over medium-high heat until crisp, about 6-8 minutes. Transfer bacon to paper towel-lined plate and pour off all but 2 tablespoons fat. Cook onion in bacon fat until softened, about 5 minutes. Add garlic, tomatoes and ½ teaspoon pepper and cook until fragrant and tomatoes are softened, about 2 minutes.

3. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Reserve 3/4 cups cooking water.

4. Divide lettuce between 4 plates.

5. Drain pasta and return to pot. Stir in tomatoes/onion mixture, Parmesan, bacon, and 1/2 cup reserved pasta water (adding additional water as needed). Season with salt and pepper to taste then divide equally between the plates, placing the pasta mixture over the lettuce. Top with croutons and serve.

Oven Roasted Tomatoes

These sweet, juicy tomatoes fall somewhere between the glorious taste of a ripe summer tomato and the richness of a sun-dried. We got the idea from tomatoes Provencal, a side where the tomatoes are stuffed with a mixture of garlic, parsley, breadcrumbs, and Parmesan cheese, then baked. Oven-roasted tomatoes make a delicious, colorful side dish to fish, pork, or beef, and taste great on sandwiches or tossed with pasta and a soft cheese. If you're making the tomatoes just for pasta, try cutting them into four wedges instead of rounds.

1 lb plum tomatoes (about 6), cored and cut into 4 rounds
3 Tbsp olive oil
1 tsp salt
A few turns of freshly ground black pepper
2 garlic cloves, peeled and minced
1/4 cups chopped fresh basil

1. Preheat the oven to 425 degrees.
2. Toss the tomatoes with the rest of the ingredients in a medium-size bowl.
3. Place the tomatoes, cut side down, on a non-stick aluminum-covered sheet pan. Scrape any remaining basil/garlic/oil mixture over the tomatoes. Place the sheet pan in the oven and roast the tomatoes until they begin to blacken around the edges, 25-30 minutes. Rotate the pan after about 15 min, and check the tomatoes occasionally to make sure that they're not charring. If they are, lower the oven temperature to 400.
4. Use the tomatoes immediately, or store them, tightly covered, in the fridge for up to 3 days.

From the Once Upon a Tart cookbook

Pan-Roasted Chicken Breasts with Artichokes and Cherry Tomatoes

The artichokes will release a significant amount of water in the microwave as they defrost. To ensure that they brown properly, drain them well before adding them to the skillet.

Serves 4

4 boneless chicken breasts
Table salt and ground black pepper
5 tablespoons olive oil
2 (9-ounce) packages frozen artichoke hearts
1 pint cherry tomatoes, halved
2 tablespoons capers, rinsed
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon minced fresh oregano leaves
Pinch red pepper flakes

Making the Minutes Count: Cut the tomatoes and mince the oregano while the artichokes brown.

1. Season and Brown Chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on first side, then turn over and cook until no longer pink inside. Remove chicken from skillet, put on a plate, tent with foil and let stand until cool enough to cut.

2. Microwave Artichokes: While chicken browns, toss artichokes with 1/2 teaspoon salt and 1/4 teaspoon pepper in microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until artichokes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to toss artichokes halfway through. Drain artichokes well.

3. Brown Artichokes: Pour off any grease in skillet, add 1 more tablespoon oil, and return to medium heat until shimmering. Drain artichokes, then add to skillet and cook, stirring occasionally, until golden brown, about 8 minutes.

4. Cut cooked chicken into thin strips. Add to the browned artichokes, then stir in the tomatoes and capers and cook until tomatoes are lightly wilted, about 2 minutes.

5. Make Drizzling Oil: Whisk remaining 3 tablespoons oil, lemon juice, garlic, oregano, and red pepper flakes together. Drizzle oil over chicken and vegetables before serving.

From America's test kitchen - Episode: Chicken in a Skillet

Bread Salad with Tomatoes, Herbs, and Red Onions

Despite its most humble origins, this salad is delicious. The bread must be coarse peasant bread or any sturdy Italian-style bread. Other breads will not hold up to being dressed with oil and vinegar and combined with tomatoes, which are full of water. Also, don't use sweetened breads. If the tomatoes are ripe and the olive oil is particularly flavorful, you can omit the vinegar, moistening the bread with a tablespoon or two of water instead.

Serves 4

1 pound Italian peasant bread , day-old, crusts removed, cut or torn into 1-inch cubes (about 6 cups)
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 large vine-ripened tomatoes or 4 plum tomatoes, seeded and cut into medium dice
1/2 red onion , sliced paper-thin
2 tablespoons coarsely chopped fresh basil leaves , or mint leaves
2 teaspoons fresh oregano leaves
1 tablespoon minced fresh parsley leaves
1/2 teaspoon table salt
1/4 teaspoon ground black pepper

Place bread cubes in shallow bowl. Mix oil, vinegar, tomatoes, onion, and half of herbs in medium bowl. Let stand for flavors to develop, about 10 minutes, then add to bread, along with remaining herbs, and toss well. Season with salt and pepper or to taste. If bread still seems dry, sprinkle 1 or 2 tablespoons water to rehydrate it a bit. Serve. (If sturdy bread is used, salad can be covered and set aside up to 2 hours.)

from Cook's Illustrated
9/1995