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Penne with Arrabbiata Sauce

Ingredients

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Directions

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  • For pasta: In a large saucepan, cook pasta in boiling, lightly salted water according to package directions. Drain; reserve 1 cup pasta cooking water. Return pasta to hot pan; cover and keep warm. Set pasta water aside.

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  • Meanwhile, for tomato sauce: In a large saucepan, heat oil over medium heat. Add onion, pancetta and garlic. Cook and stir for 3 to 4 minutes or until pancetta begins to brown. Remove saucepan from heat. Add the wine. Return to heat and cook on medium-high heat, scraping up all the brown bits in the pan, about 3 minutes or until almost all the liquid evaporates.

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  • Stir in the undrained tomatoes, the 1/4 cup parsley, oregano, salt, crushed red pepper and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until sauce is thickened to desired consistency, stirring occasionally.

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  • Add pasta to hot tomato sauce. Toss to combine. Or, toss the hot pasta with Classic Pesto instead of the tomato sauce. (If pasta is dry, add a little of the reserved pasta water to sauce-coated pasta for desired moistness.)

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  • Sprinkle each serving with additional snipped parsley and top with Parmesan cheese. If you like, top each serving of pasta with Rosemary-Crusted Grilled Salmon and/or Grilled Summer Squash. Serve immediately.

Nutrition Facts (Penne with Arrabbiata Sauce)

815 calories; 51 g total fat; 9 g saturated fat; 10 g polyunsaturated fat; 25 g monounsaturated fat; 17 mg cholesterol; 659 mg sodium. 1077 mg potassium; 67 g carbohydrates; 8 g fiber; 9 g sugar; 23 g protein; 0 g trans fatty acid; 3596 IU vitamin a; 35 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 210 mcg folate; 0 mcg vitamin b12; 313 mg calcium; 8 mg iron;

Grilled Summer Squash

Ingredients

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Directions

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  • Cut off ends of zucchini and squash. Quarter lengthwise. Place the pieces on a baking sheet; drizzle or brush olive oil over squash. Sprinkle squash with salt and freshly ground black pepper.

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  • For a charcoal grill, grill squash quarters on the rack of an uncovered grill directly over medium coals for 5 to 7 minutes or until crisp-tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place squash pieces on grill rack over medium heat. Cover; grill as above.) Transfer squash to a cutting board; cool slightly. Cut squash into 1/4-inch thick slices. Serve with pasta.

Classic Pesto

Ingredients

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Directions

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  • In a food processor or blender combine olive oil, basil, pine nuts, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough of olive oil until desired consistency. Add to taste. Makes 1 cup. Toss with pasta.

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Rosemary-Crusted Grilled Salmon

Ingredients

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Directions

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  • Thaw salmon if frozen. Rinse fish; pat dry with paper towels. Set aside.

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For crust:
  • In a small bowl combine rosemary, parsley, green onion, lemon juice, olive oil, salt, black pepper and 1 clove minced garlic. Coat both sides of fish with rosemary mixture.

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  • For a charcoal grill, arrange heated coals around a drip pan; test for medium heat above drip pan. Place fish on the greased grill rack over drip pan; cover and grill for 14 to 19 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium and adjust for indirect cooking. Place salmon on grill rack not directly over heat. Cover; grill as above.) Serve with pasta.

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