Pasta alla Checca … sorta …

There’s just a last hurrah of summer left. A few lovely tomatoes, definitely some beautiful basil. I wanted to cook something that really showcased the freshness of 2 of my all time favorite ingredients.

And along came Giada de Laurentiiis and her Checca Sauce from Everyday Italian. Granted, this is a very loose interpretation of her original recipe, but the inspiration is all Giada.

Now, according to her recipe in the book, and as I have written below, the sauce is made in a food processor. And I suppose you could make it in the food processor and it would be fine. But I decided to hand cut everything so that it was slightly chunkier.

• 8 ounces pasta
• 4 scallions (white and pale green parts only), coarsely chopped
• 3 garlic cloves, crushed
• 1 (12-ounce container) cherry tomatoes, halved
• 1 (1-ounce) piece Parmesan, coarsely chopped
• 8 to 10 fresh basil leaves
• Salt and freshly ground black pepper
• 3 T olive oil
• 4 ozs fresh mozzarella cheese, cut into 1/2-inch cubes
• Salt and freshly ground black pepper

NOTE: I used more than a 1/2 pound of pasta. I also used vine-ripened tomatoes instead of cherry tomatoes,4 tomatoes should do it. I removed some of the seeds and pulp so it wouldn’t be too watery..

Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, 9 to 10 minutes.

Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).

NOTE: I chopped the tomatoes, basil, garlic and cheeses by hand. I really preferred the more rustic approach to this dish.

Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

Orzo with Brown Butter and Parmigiano Reggiano

I know. I know. It’s the evil ORZO. Those that know me know this is the ingredient that strikes fear in my heart and soul.

As soon as it gets a slight bit colder, I’ll make the lamb and orzo dish that has me shaking in fear of ORZO. But for now, let’s just say, when I was a far less confident cook, I followed a recipe my Uncle gave which he mistakenly told me FOUR boxes of orzo. Yes, 4. In a single pot. Naturally, it boiled over … all over everything. Can you say Strega Nona?

But the good folks at Fine Cooking Magazine used two words far too enticing for me to pass up … BROWN BUTTER.

How could I possibly pass up a recipe with BROWN BUTTER, even if it means confronting my demons.

And this was well worth the cold sweats and shaking that went on while measuring the orzo. Nutty, with almost the consistency of risotto but without all the stirring. Great side dish for chicken or fish. Personally, because this is on the heavy and substantial side, the main should be something on the lighter side … but that’s just me!

Enjoy!

• 1 1/2 C lower-salt chicken broth
• 1/2 C water
• 2 T unsalted butter
• 1 C orzo
• 1/3 C dry white wine
• Kosher salt and freshly ground black pepper
• 2 T freshly grated Parmigiano-Reggiano
• Thinly sliced fresh chives (optional)

In a 1- to 2-quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat.

In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 2 minutes.

Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color, about 2 minutes.

Pour in the wine and stir until absorbed, about 1 minute. Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.

Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.

NOTE: Okay, so easy was that!? Nothing to be afraid of … they’re just little pellets of pasta …

Sun-Dried Tomato Pesto

From the time I was a child, Sunday night in my house has always traditionally been a pasta dinner. Truthfully, I get so tired of meatballs and sauce. I also wanted a pasta without meat to satisfy the vegetarians …

It’s also been a slow-ish summer for me cooking-wise. Haven’t reached for the books on the shelves recently – and, after all, isn’t that the whole point of this blog?

So, it had to be pasta, had to be good … running REALLY late (as always), so it had to be quick.

You don’t get quicker, or tastier, than Giada de Laurentiis’ Sundried Tomato Pesto from Everyday Italian. Not many ingredients, simple prep, and delicious. Must have been … every morsel was gone, always the sign of a successful dinner!

This pesto is also great as a spread … yum, bruschetta … just leave out the step at the end adding in the pasta water. Oh, and don’t make or add the pasta!

• 1 lb penne pasta
• 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
• 2 garlic cloves
• Salt and freshly ground black pepper
• 1 C (packed) fresh basil leaves
• 1/2 C freshly grated Parmesan

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped.

Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

 

NOTE: And you’re DONE! In the time it takes to boil the water and cook the pasta, dinner is ready. Add a loaf of bread and a salad and you’re off to the races!