fresh tomato pasta

In terms of food, I do believe this is my favorite time of year. Summer. Aside from the two outdoor weddings photographed on 100+ degree days, she's been treating me well. Our local market is exploding with color and flavor; eggplant, tomatoes, peaches, melon and squash make it into our basket every Saturday. Our dinners are simple, inspired by the abundant fresh produce and the desire to keep it all as whole as possible. While I do love to cook, the idea of spending an hour preparing dinner over a hot stove is less than desireable in the middle of July. Which is why this recipe is my new favorite.

Sarah is my office mate, Beyond the Flavor partner, fellow food lover, and very dear friend. Nearly every afternoon we turn away from our computers and ask what the other is having for dinner. On Monday, when I was clueless about our evening menu but mentioned that I had a bowl full of beautiful, ripe tomatoes, she told me about this dish. It is about as simple as it gets, relying fully on the flavor of summer's best bounty. Tomatoes are chopped to bite-size pieces and tossed with sliced basil, minced garlic, and a generous amount of olive oil. The mixture is then refrigerated for at least an hour before being folded into hot, cooked pasta. Add some sausage (which we'd grilled the previous evening), salt, pepper and Parmigiano, and dinner is served.

Happy weekend, friends!

Summer Tomato Pasta

serves 4

To make this dish vegetarian, remove the sausage and add red pepper flakes to your marinade.

Ingredients

• 3 large tomatoes
• 1 cup grape tomatoes
• 12 leaves fresh basil
• 6 cloves garlic
• 1/2 cup good-quality olive oil
• 1 cup crumbled hot italian sausage, cooked
• 1 pound brown rice pasta
• salt + pepper
• fresh Parmigiano Reggiano

 Method

1. Chop tomatoes. Slice basil. Mince garlic. Toss all together in a shallow dish with olive oil and refrigerate for at least an hour.
2. Cook pasta. I like to bring my salted water to a boil, add the pasta, and then turn off the heat and cover the pot with a lid. The pasta should be done in 8-10 minutes.
3. Drain pasta and add back to pot. Toss with tomato mixture and add crumbled sausage. Salt + pepper to taste.
4. Serve with shavings of Parmigiano and an arugula salad.

pasta with portobello mushrooms, caramelized onions, + chèvre

Goodness, I am not doing so well in the beauty department with the recipes I've shared in 2012. But again, this one is worth trying even with the overall brownness of the dish. It is relatively quick and involves inexpensive ingredients that we typically have every day. With little flecks of green parsley it is even more tasty and just a tad prettier but, as you can see, parsley wasn't in my fridge when I prepared this meal (for the 3rd time in a month, I'll add) and it was still really wonderful. Maybe not 'share with company' delicious, but perfect for a weeknight with family, or with friends who are family.

Virginia is in a weird, in-between phase of weather right now. One day we'll have sleet and snow dust and misty skies, the next sunshine and fluffy clouds and crocuses peaking from beneath fallen leaves. Mother Nature can't decide if she should buckle down and get serious about Winter or skip on ahead to Spring. I'll take either, but the back and forth is really throwing me off. I waver between wanting a thick + meaty stew for dinner or a light salad with citrus. Grocery shopping is nearly impossible since the chances of my craving what I actually buy are slim, given that the weather is bound to drastically change 2 days later. I am falling back on old staples; meals that have proven themselves worthy no matter the time of year. Like this one, which I'll either fill my bowl to the brim with (cold, Winter day) or pair equally with a fresh salad (warm, Spring day). Either way it's a winner, and sure to stay in our rotation year-round.

Ziti with Portobello Mushrooms, Caramelized Onions, + Chevre

from Food + Wine

4 servings

Ingredients

• 2 tbsp butter, divided
• 4 tbsp olive oil, divided
• 3 large onions, chopped
• 1 tsp salt, divided
• 1/2 tsp sugar
• 1 lb portobello mushrooms, stems removed, caps halved and then cut into 1/4-inch slices
• 3 tbsp chopped fresh parsley
• 1/4 tsp fresh-ground black pepper
• 3/4 lb ziti (we use brown rice pasta in our house...just as silky as semolina, but whole grain)
• 3 oz soft goat cheese, crumbled
• 3 tbsp grated parmesan cheese, plus more for serving

Method

1. In a large sauté pan, melt 1 tbsp of the butter with 2 tbsp of the oil over moderate heat. Add the onions, 1/2 tsp of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes (I let them go for closer to 30). Remove from the pan.
2. In the same pan, melt the remaining 1 tbsp butter with 1 tbsp of the oil over moderate heat. Add the mushrooms and 1/4 tsp of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 tsp salt, and the pepper.
3. In a large pot of boiling, salted water, cook the ziti until just done. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tbsp oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

orecchiette carbonara

We have a special category for certain types of meals in our house: BHubb meals. As in, 'that's a BHubb dinner', which tranlates to 'that's the kind of dish that makes Brian, aka BHubb, a happy man'. Typically a BHubb meal is rich and heavy, and most often has some sort of pork product involved. Examples of BHubb meals from the past include Slow-Cooked Carnitas, Pappardelle with Spicy Pork Ragu, and Bacon Garlic Marinara with Homemade Meatballs. You see, sometimes I get on a salad kick, or a soup kick, and there will be weeks where most of our meals are one or the other. Those are most definitely NOT BHubb meals, because once Brian leaves the table he is rummaging for more sustenance in the pantry within half an hour. I am trying to be better about the balance between AHubb and BHubb meals in our house, and I must admit that I get a lot of satisfaction out of Brian's vigorous nod of approval after his first bite of a dinner made specially with him in mind. 

I knew going in that this Orecchiette Carbonara would get such a nod. Brian already expected something delicious when he got home last night, as I'd asked him before he left for work to slice 6 long strips of bacon from the cured pork belly we had waiting in our fridge. His eyebrows went up as he said 'bacon, huh?!?', and happily got to work carefully releasing slice after slice from the slab. And once at the dinner table, true to form, with his mouth still full Brian looked to me, pointed at the bowl in front of him, and gave me that content bob of his head letting me know that this, for sure, was a Bhubb meal.

This is a dish that I feel certain will make a frequent appearance at our table. We almost always have each of these ingredients on hand, aside from perhaps the leeks which, in a pinch, could be substituted with sweet onion.  Orecchiette can occasionally be difficult to find, but is worth the effort if you do. The tiny ear-shaped pasta is perfect for catching the peas and bits of bacon. If you have trouble, substitute shells or bowties.

Orecchiette Carbonara

serves 4

Ingredients

• 6 slices high-quality, thick-cut bacon
• 2 medium leeks, white + pale green parts only, halved lengthwise and cut crosswise into 1/3-inch pieces
• 2 garlic cloves, minced
• 1 cup frozen peas, thawed
• 10 oz orecchiette pasta or small shells
• 2 large, high-quality egg yolks, room temperature
• 1/4 cup heavy cream
• 1/2 cup freshly grated parmesan cheese
• 1 tbsp fresh parsley

Method

1. Cook bacon until crisp. We like to cook our bacon in the oven at 400° for about 15 minutes on a rimmed baking sheet, but cooking it in a skillet on the stove top is fine, too. Transfer the cooked bacon to a paper towel to drain, and set aside. Reserve 2 tbsp of the bacon fat, keeping it in the skillet or pouring it from the baking pan into a skillet.  Once the bacon is cool, break it into small pieces.
2. Add the leeks and garlic to the skillet with the bacon fat, and saute' over medium heat until tender, about 6 minutes. Add the peas and stir to heat evenly. Set aside.
3. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, about 8 minutes. Drain pasta, reserving 1/2 cup of the pasta cooking water.
4. Whisk the egg yolks, parmesan, and cream together in a medium bowl. Gradually add 1/4 cup of the pasta cooking water. 
5. Add the pasta to the leeks and stir to mix over medium heat, just until all is heated through and the leeks are just starting to sizzle again. Remove the skillet from the heat and pour egg mixture over pasta. Stir until the sauce is just creamy and eggs are no longer raw, about 2 minutes. You can return the skillet to very low heat if the egg mixture is still runny, but be careful not to overcook. If the pasta needs to be moistened, you can add some of the reserved pasta cooking water back to the pan.
6. Stir in the bacon and parsley, blending well.
7. Serve with additional cheese and freshly ground black pepper.

pasta with bacon garlic marinara and homemade meatballs

Tomato season is coming to an end, a time which, for me, is bittersweet. I am at the same time sad that I'll have to wait another ten months for full-flavored, raw tomatoes to grace my plate, and pleased that this sign brings Autumn (and the cooler weather that comes with her) just a little bit closer. To remedy these mixed feelings, I've been making and canning lots and lots of sauce. The ritual of washing dozens and dozens (and dozens x10) of tomatoes, passing them through the Sauce Master (best. tool. ever. thanks Joe!), and cooking the resulting puree down to half its original volume with onions, garlic, peppers, and herbs has been a weekly routine since mid-July. It brings me great pleasure to know that soon, when the air is brisk and the leaves have fallen, we'll be able to tap into a bit of Summer with one of the 30+ pints of marinara we've got stored away.

And, what better accompaniment to homemade tomato marinara than homemade meatballs? It had been awhile since the last time we made meatballs at home, but I'm thinking (and know that Brian agrees) that they should make a more regular appearance on our menu.  They are so easy, and for us the epitome of comfort food when paired with fresh pasta and rich sauce. It may seem odd to have made a dish so warm and hearty during the heat of mid-August, but to me seemed an appropriate invitation for Autumn to hurry herself along.

Even if you're not set up to can tomato sauce, I still recommend doubling or tripling the sauce recipe and freezing the leftovers. And, while you're at it, go ahead and double the meatball recipe, too. They freeze well, and will be so delicious with the extra sauce come October...

Pasta with Bacon Garlic Marinara and Homemade Meatballs

sauce by Bella Eats, meatball recipe from Bon Appetit, October 2010

serves 4

Marinara Ingredients

• 2 strips thick-cut bacon, chopped
• 1 cup chopped onion
• 3 garlic cloves, roughly chopped
• 1/4 tsp red pepper flakes
• 6 large heirloom tomatoes (about 3 pounds), blanched, peeled, and cored (keep the seeds) 
• salt + pepper

Meatball Ingredients

• 1 cup fresh breadcrumbs made from crustless French or country-style bread
• 1/3 cup whole milk
• 8 ounces ground beef (15% fat)
• 8 ounces ground pork
• 1 cup finely ground (not grated) Parmesan cheese
• 1/3 cup finely chopped Italian parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 2 large garlic cloves, pressed

To serve

• 1 pound of fresh pasta (we love linguini)
• parmesan cheese

Method

1. First, get the sauce going (it will take about 2 hours). Saute the bacon in a large, heavy-bottomed pan over high heat until starting to brown.  Add the onion, garlic, and red pepper and saute for an additional 2 minutes, stirring pretty constantly. Add the tomatoes, crushing them with your hands as you put them into the pot, and scrape the brown bits off of the bottom of the pan.  Bring the mixture to a boil, and reduce heat to a simmer.  Let simmer for 1.5-2 hours, stirring occasionally.
2. Immediately start the meatballs once sauce is simmering. Combine the breadcrumbs and milk in a small bowl, stirring until breadcrumbs are evenly moistened. Let stand for 10 minutes. 
3. Place beef and pork in a large bowl and break into small clumps. Add the parmesan, parsley, salt, and pepper. 
4. Whisk together the eggs and the garlic cloves in another small bowl. Pour over meat mixture. 
5. Using your hands, squeeze the excess milk from the breadcrumbs, reserving the milk. Add the breadcrumbs to the meat mixture. Using your hands, quickly and gently mix all ingredients together until everything is evenly distributed, taking care to not overmix. Chill at least 15 minutes and up to one hour.
6. Moisten your hands with the excess milk, then roll the meat into golfball-size balls. You should have about 16 meatballs.
7. Using an immersion blender or regular blender, puree the sauce to the desired consistency. Return to a wide, shallow saucepan and bring back to a simmer. Add the meatballs in a single layer, and continue to simmer for about 20 minutes, until meatballs are cooked through. You'll want to turn them about halfway through, but be careful not to break them apart before they are ready to move.
8. Cook pasta and drain. Remove meatballs from sauce. Add pasta to sauce pan and toss to coat. Serve with meatballs and shredded parmesan cheese.