Chickpeas are a delightful addition to pasta, and when paired with this mildly spicy red sauce, you’ll have a full-flavored pasta dish that can be on the table in no time at all.

• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 4 medium garlic cloves, lightly crushed
• 1 sprig fresh rosemary
• Kosher salt
• 1/4 tsp red pepper flakes
• 2 Tbsp tomato paste
• 1/2 cup dry white wine
• 3 cups cooked dry chick peas or two (15-ounce) cans low-sodium chickpeas, drained and rinsed, divided (see note)
• 4 cups chickpea cooking liquid, homemade chicken or vegetable, or store-bought low-sodium chicken stock, divided (see note)
• 1/4 tsp freshly ground black pepper
• 8 oz small tubular pasta, such as ditalini
• 2 oz finely grated Pecorino Romano cheese, plus extra for serving

In a large Dutch oven, heat oil over medium heat until shimmering. Add garlic and rosemary, season lightly with salt, and cook, stirring frequently, until garlic softens and turns golden, about 5 minutes. Add pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook until tomato paste is fragrant and turns dark brick red, about 1 minute. 

Stir in wine, scraping up any browned bits with a wooden spoon. Bring to a simmer, and cook until wine has emulsified with olive oil and mixture is slightly reduced, about 2 minutes.

If using cooked dry chickpeas: Stir in 1 cup chickpeas and 1 cup chickpea cooking liquid. Using a potato masher or wooden spoon, mash chickpeas against the sides and bottom of the pot until completely broken down. Stir in the rest of the chickpeas and remaining 3 cups cooking liquid (supplementing with stock or water as needed to reach 3 cups), and black pepper. Season with salt to taste. 

If using canned chickpeas: Remove Dutch oven from heat; remove and discard rosemary sprig. Add 1 cup (170g) chickpeas and 1 cup stock, and using an immersion blender, blend mixture until smooth, 1 to 2 minutes. (If you do not have a handheld immersion blender, transfer mixture to blender and blend until smooth, about 1 minute. Pour mixture back into Dutch oven.) Stir in remaining 2 cups of chickpeas, 3 cups stock, and black pepper. Season with salt to taste.

Bring chickpea mixture to a boil over medium-high heat. Stir in pasta and cook, stirring frequently, until pasta is just shy of al dente (1 to 2 minutes less than the package directs, as the pasta will continue to cook off-heat), and liquid is reduced to a consistency that falls between soupy and saucy. Adjust consistency as needed with additional water, stock, or chickpea cooking liquid, keeping in mind that liquid will tighten up as it cools due to starch from the chickpeas. 

Remove from heat, add cheese, and stir rapidly to incorporate. Season with salt to taste. Divide between individual serving bowls (for the dried chickpea version, look out for the garlic cloves and rosemary sprig; remove and discard them), and drizzle each serving with olive oil. Serve, passing extra grated cheese at the table.

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Healthy, hearty and simple, this easy soup recipe is truly peasant food at its best. This recipe is one of our new favorites from The Blue Zones Kitchen.

• 4 cups water
• 2 cups vegetable broth
• 1 fresh vine-ripened tomato, chopped (or one 15-ounce can fire-roasted chopped tomatoes)
• 1 cup roasted tomato sauce, either fresh or store-bought
• 2 Tbsp extra-virgin olive oil
• 1 lb. orzo or similar short-cut pasta
• 1 tsp salt
• Salt and pepper (optional)

In large pot bring water and broth to a boil

Add tomatoes, tomato sauce, olive oil, orzo and 1 tsp salt. Stir to combine

Reduce heat to low and ring pot to a simmer. Cook until you see very small bubbles and broth is thickened, about 20 minutes. Stir occasionally, so orzo doesn’t stick to the bottom of the pan.

Add salt and pepper to taste.

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This delicious recipe immediately won it’s place in our family favorites collection. So creamy, so delicious, and so easy to prepare. Enjoy!

• 1 lb ground beef chuck (20% fat)
• 1 onion chopped
• 4 garlic cloves, finely chopped
• ½ cup tomato paste
• 14-oz. can whole tomatoes, drained, and crushed
• ¼ cup pepperoncini, chopped
• 1 Tbsp low-sodium soy sauce
• 1 tsp crushed red pepper flakes
• 1 lb ridged, tube pasta
• 8 oz. (approx.. 2 cups) sharp cheddar, coarsely grated
• ¾ cup Parmesan, finely grated, plus more for serving

Heat a large Dutch oven over medium-high heat. Divide beef into 4 loosely packed balls and place in bottom of Dutch oven. Using a spatula, flatten the balls (as if making burgers), season with salt. Cook until patties are browned and crisp on the bottom. Turn patties, season with salt, and cook second side until browned. Transfer to a plate, and allow to cool slightly.

Reduce heat to medium and cook onion, stirring pot until browned on the edges (about 10 minutes). While onions are cooking, coarsely chop the patties.

Add garlic to the pot and cook until fragrant, about 30 seconds. Use a wooden spoon or spatula to push the onion/garlic mixture to one side of the pot. Tilt pot if necessary to allow some fat to come to empty side, then add tomato paste (to the empty side) and stir in hot fat until fragrant and tomato sauce begins to darken. Add tomatoes, pepperoncini, soy sauce, red pepper flakes, and chopped meat, stirring together. Cook, stirring occasionally until the sauce is simmering, about 10 minutes. Reduce to low heat and keep warm.

Meanwhile, cook the pasta in a pot of boiling, salted water until 1 minute shy of al dente. Increase the saucepan heat to medium. Using a spider strainer or slotted spoon, transfer pasta to the Dutch oven, along with 2 cups of the pasta cooking liquid.

Stirring constantly, add cheddar and Parmesan, a handful of time, allowing the cheese to melt and emulsify into the sauce between additions.

Serve topped with additional Parmesan.

Adapted from bonappetit.com

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Homemade pasta is definitely more delicious than store-bought pasta. When you can, give homemade a try, then top it with mushrooms, prepared in just a few minutes. I was inspired to prepare this after watching Lidia Bastianich prepare it on her cooking show. Fresh, simple, delicious. 

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1-1/2 lbs mixed fresh mushrooms, trimmed and sliced
• 2 Tbsp unsalted butter
• 3 cloves garlic, peeled and sliced
• 2 tsp chopped fresh rosemary leaves
• Kosher salt
• Pepper flakes, to taste
• 1 cup chicken stock
• ½ cup chopped fresh Italian parsley
• ½ cup freshly grated Grana Padano (or Parmesan), plus more for serving

Prepare your homemade pappardelle as you like. Or, use store-bought pasta.

For the sauce, heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add about half the mushrooms. Cook and stir until they begin to wilt and leave space in the pan, then add the remaining mushrooms. Cook and stir until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms, about 8 to 10 minutes in all.

Reduce the heat to medium, add the butter, and let it melt. Add the garlic and rosemary, and season with salt and peperoncino. Add the chicken stock, and simmer until reduced by half, about 3 minutes.

Meanwhile, add the pappardelle to the boiling water, and cook until al dente, about 3 minutes. Transfer the pasta with tongs to the simmering sauce, drizzle with olive oil, sprinkle with the parsley, and toss to coat, adding a little pasta water if it seems dry. Remove the skillet from the heat, and sprinkle with the grated cheese. Toss and serve, passing more grated Grana Padano at the table.

Recipe from Lidia Bastianich

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1 lb spaghetti

1/2 inches thick, sliced good quality bacon

2 cloves garlic

2 large eggs

1 black pepper to taste

1/2 cups grated Parmigiano cheese, plus more for the table

Bring a large pot of salted water to boil. When it is boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook, and you can make the sauce in that time.

Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp they won’t meld with the pasta. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.

Remove the garlic from the bacon pan. If it looks like too much to you, discard some, but you’re going to toss the bacon with most of its fat into the pasta. When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

Serves: 3

Source: A Feastiary by Ruth Reichl

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This flavorful pumpkin pasta sauce comes together in about 30 minutes (including boiling the pasta!) and is made richer and slightly sweet with the addition of creamy Roth Gouda.

• 1 pound penne or pasta shape of choice
• 4 tablespoons (1/2 stick) butter
• 1 cup diced onion
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 3/4 cup pumpkin puree
• 1 (6-oz) wedge Roth Gouda cheese, finely shredded
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Additional fresh sage, for garnish

Cook pasta according to package directions. Drain and rinse, then set aside.

While pasta is cooking, melt butter over medium-low heat in a Dutch oven or large saucepan. Add onion, and sauté 4 to 5 minutes or until onion is soft and translucent. Stir in garlic, and cook 1 to 2 minutes or until fragrant. Add flour, and stir to form a thick roux. Whisk in milk slowly — 1 cup at a time — mixing vigorously between each addition.

Whisk in pumpkin puree, and let sauce come to a low boil, stirring occasionally. Add Gouda cheese one small handful at a time, whisking between each addition. Ensure the cheese has fully melted and incorporated into the sauce before adding more. Add Dijon mustard, stirring to incorporate. Reduce heat to low, and let sauce simmer until ready to serve.

Transfer pasta to a large skillet over low heat, and add pumpkin pasta sauce. Mix until combined. Season with salt and pepper, to taste. Garnish with fresh sage, if desired.

rothcheese.com

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This beautifully-strange cauliflower is perfect raw or cooked and is a highly nutritious food. Many studies link Romanesco to preventing digestive tract cancers. It has high levels of carotenoids, which help promote glowing skin, and iron, Vitamin C and folate, which combat anemia an are beneficial for healthy reproductive systems.

Its strikingly chartreuse structure is unlike any other vegetable. Its florets, rather than being rounded, tower into a pyramid of spiraling peaks – fractal. If you break off a piece, it contains a replica of itself, which contains a replica of itself, and so on. It’s like a hall of mirrors.

The florets have the same texture as white cauliflower, but the flavor is more earthy, with a slightly nutty flavor. Some say the flavor is more like broccoli than cauliflower.

Farmer’s Market Romanesco Cauliflower Pasta

• 1 head romaneso cauliflower
• 2 shallots, minced
• 1/3 cup dry white wine
• 1 lb of fresh linguini
• 3 tbsp fresh basil, finely copped
• 1/3 lb fresh mozzarella cheese, grated
• 2 tbsp olive oil
• salt and pepper

Cut the cauliflower in half, cut out the inner core and break off the pointy florets into 1-inch pieces.

Put a large pan on medium-high heat and pour in the olive oil and heat up. Add the shallot ands ir for a minute or two, then add the cauliflower. Continue to cook and stir for about 8 to 10 minutes uncovered until the florets start to brown. Start making the pasta.

Add some salt and pepper to the cauliflower. Pour in the wine and deglaze the bottom of the pan by rubbing with a wooden spoon and stirring everything in the pan. Put the heat on low, cover and steam for about a minute until the cauliflower is tender. Add the basil

Remove the sauce form the heat and pour over the pasta. Sprinkle with the mozzarella cheese.

Serves 4

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You can’t have enough pasta recipes on hand. This is a delicious variation that gets its protein from nuts, and a surprisingly fresh flavor with the addition of mint and basil.

• 3/4 cups while blanched almonds
• 3 garlic cloves, smashed
• 3/4 cup water
• 1 lb small, tubular pasta, such as cavatappi
• 2 Tbsp extra-virgin olive oil
• 3 Tbsp unsalted butter
• 1, 10-ounce package frozen peas
• 1/2 cup grated Parmigiano-Reggiano, plus more for serving
• 1 Tbsp fresh lemon juice
• 1/2 cup basil leaves, torn
• 1/3 cup mint leaves, torn
• 1/3 cup chopped roasted almonds

Puree blanched almonds and garlic with water and 1/4 tsp salt in a blender until smooth.

Cook pasta until almost al dente. Reserve 3 cups of pasta-cooking water, and drain pasta.

Meanwhile, heat oil and 1 Tbsp butter in a 12-inch skillet over medium heat until foam subsides. Add almond puree and simmer, whisking occasionally, until thickened – about 3 minutes. Add 2-1/2 cups reserved cooking water, 1/4 tsp salt, and 1/2 tsp pepper and simmer, whisking occasionally, until slightly thickened, 3-4 minutes.

Whisk in remaining 2 Tbsp butter until melted. Add pasta and peas and cook stirring occasionally, until pasta is al dente, 2-3 minutes. (The sauce will be thin).

Add cheese and lemon juice and stir until combined. Remove from heat and stir in half of basil and mint, and salt and pepper to taste.

Serve topped with chopped almonds, remaining herbs, and additional cheese.

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We love quick and easy meals that can be whipped up in no time at all – especially when there isn’t much food  in the pantry or the fridge. This Tyler Florence recipe is is simple to make, but filled with flavor.

• 2 cups panko bread crumbs
• 8 tbsp extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 3 garlic cloves, sllivered
• 1/4 tsp dried red pepper flakes
• grated zest of 1 lemon
• 1 lb angel hair pasta
• 2 cups lightly packed baby or wild arugula

In a skillet, combine the panko with 2 tbsp of the oil and toss to combine. Toast over medium heat, stirring, until the bread crumbs are golden brown, about 10 minutes. Season with salt and pepper, then transfer to a small bowl.

In the same skillet, heat the remaining 6 tbsp of olive oil over medium heat. Add the garlic and red pepper flakes and cook for 10 -1 2 minutes to infuse the oil and gently cook the garlic. Season with salt and pepper. Stir in the lemon zest and remove from the heat.

Bring a large pot of well-salted water to boil. Add the pasta and cook for 3-4 minutes, or until al dente. Drain the pasta well, and transfer to a large bowl. Immediately add the arugula, the infused oil with the garlic, and the bread crumbs. Use tongs to gently toss everything together. Mound the pasta on a large platter and serve.

Serves: 4-6

Source: Tyler Florence Family Meal

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This simple and classic dish features a smooth and rich sauce which coats the pasta, and is an essential recipe to have in your repertoire.  Perfect for special occasions or weeknight meals, it often appears on our table when we don’t have much in the cupboards. With a handful of ingredients, this is truly an indulgent meal that always gets the thumbs up from our family.

• 2 Tbsp salt
• 1-1/2 lbs fresh fettuccine, or 1 lb dried
• 8 Tbsp butter
• 1 cup heavy cream
• 1 cup Parmigiano Reggiano, grated
• salt and freshly ground pepper, to taste

Add 2 Tbsp salt to 6 quarts of boiling water, and cook pasta until al dente.

Melt butter in a large saucepan, then add drained pasta, cream and parmesan.

Toss over low heat until pasta is covered.

Season to taste.

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