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Archive for Pasta/Pizza

FOOD FUN: Spaghetti & Meatball Sundae

For National Pasta Month try this “spaghetti sundae” inspired by a dish from VP3 Restaurant in Jersey City, New Jersey.



  • Spaghetti or linguine
  • Pasta sauce
  • Optional: meatballs or sausage
  • Grated Parmesan cheese
  • Minced fresh basil “sprinkles”

    1. COOK the spaghetti according to package directions and drain, reserving a few tablespoons of the pasta water. While the pasta cooks, heat the sauce and the meatballs.


    /home/content/71/6181571/html/wp content/uploads/spaghetti meatballs burrata VB3 ps 230

    Spaghetti and meatball “sundae.” Photo courtesy VB3 Restaurant | Jersey City.

    2. RETURN the drained pasta to the pot and add the sauce. Mix to coat all the pasta with sauce. If the sauce is too thick, add the reserved pasta water, tablespoon by tablespoon, to reach the desired consistency.

    3. MOLD the spaghetti into a tower. You can do this freehand with tongs and a large fork, or use whatever mold you have. We used a chinois (SHEEN-wah—French for “Chinese,” referring to the Chinese-style strainer). You can also try a large funnel, jumbo martini glass or a sundae dish.

    4. ADD the meatballs, sprinkle with the grated cheese and top with the mozzarella ball. For a final touch, add the basil “sprinkles.”


    /home/content/71/6181571/html/wp content/uploads/chinois foxrunAMZ 230

    We used a chinois to create the pasta tower. It’s actually a great kitchen tool for straining. Photo courtesy Fox Run.



    The easiest way to differentiate them: Spaghetti is round, linguine (the proper Italian spelling–linguini is an incorrect Americanization) is flat. It is sometimes referred to as flat spaghetti.

    All pasta evolved regionally into different shapes and sizes.

  • Spaghetti and linguine are “long cuts.”
  • Round long cuts like spaghetti are called strand pasta; flat long cuts are called ribbon pasta.
  • Short cuts are shapes like elbows, shells, wagon wheels, etc.
  • The better-known round pasta ribbons, from thinnest to thickest, include: angel hair, capellini, vermicelli, spaghettini, spaghetti and bucatini.
  • The better-known flat/ribbon long cuts are, from thinnest to thickest: linguine, fettuccine, tagliatelle, pappardelle, mafalda and lasagna.

    For the “cherry on the sundae,” you want a mozzarella ball, not a slice. Fortunately, mozzarella balls are made in several sizes, from perlini, the size of pearls, to bocconcini, large bites. They are sold fresh in water by Bel Gioso, Lioni and other companies.

    You can use any size with this recipe. We prefer the largest, bocconcini, because it will sit on the top of a mound of pasta, as in the photo at the top of the page. But even the smallest size, perlini, can be scattered around the base of the plate.


    From left to right: perlini, perle, nocciolini, ciliegini, bocconcini, ovoline, half pound, one pound. Image courtesy Lioni Mozzarella. Visit their website for a greater description of the different sizes of mozzarella.



    TIP OF THE DAY: Cherry Tomato Pasta Sauce

    October is National Pasta Month, and we’ll be sharing different takes on pasta. We start with tomato sauce.

    Some people use fresh summer tomatoes to make their sauce, freezing batches to last through the year. Others used canned tomatoes year-round. Less often, cherry tomatoes are employed.

    For us, since lush summer tomatoes have drifted into memory until next year, cherry tomatoes are the go-to for homemade sauce.

    While cherry tomatoes can be puréed into a conventional smooth sauce, first up is a version that roasts the cherry tomatoes and uses them whole, rather than cooking them on the stove top and pureeing in a conventional sauce.

    Essentially, your sauce is seasoned whole roasted cherry tomatoes in olive oil; and beyond pasta, it can accompany rice and grains, polenta, eggs, grilled cheese, burgers and sandwiches, even savory waffles.

    Since the cherry tomatoes keep their shape, this is especially beautiful when made with mixed-color heirloom cherry tomatoes, or a combination of red and gold.


    /home/content/71/6181571/html/wp content/uploads/ravioli cherry tomato saucedelfinarestaurant 230

    Colorful cherry tomatoes are a beautiful accent to beige pasta. Photo courtesy Delfina Restaurant | San Francisco.

    You can simply sauté cherry tomatoes in olive oil with seasonings. Or, here are two recipes that impart a bit more complexity.



  • 1-1/2 pounds cherry tomatoes, washed and patted dry
  • 3 cloves garlic, peeled and sliced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme
  • 2 teaspoons packed light-brown sugar
  • 1 teaspoon coarse salt
  • Optional: chopped or sliced, pitted olives (2 tablespoons); drained capers (1 tablespoon); lemon zest (1 tablespoon); minced, seeded jalapeño (1-2 tablespoons) or crushed red pepper (1/2-1 tablespoon)

    1. PREHEAT the oven to 325°F. Place the tomatoes in a nonreactive* 9-by-13-inch baking dish and sprinkle with the garlic. Whisk together the oil, vinegar, thyme, brown sugar, salt and optional ingredients in a bowl. Drizzle over the tomatoes.

    2. BAKE for about 1 hour, until the tomatoes are softened and caramelized. Serve warm or at room temperature.
    *Reactive vs. Non-Reactive Cookware: Aluminum, cast iron and copper are popular for cookware because of their superior heat-conducting properties. However, these metals can react with acids in a recipe (citrus, tomato, vinegar, etc.), imparting a metallic taste and discoloration of light-colored foods. This is also true with mixing bowls and utensils. Non-reactive materials include enameled metal, glass, plastic and stainless steel.


    /home/content/71/6181571/html/wp content/uploads/Spaghetti chunky tomato sauce ps 230r

    Here, 1 pint of the cherry tomatoes have been quartered instead of pulsed, for a chunky sauce. Photo courtesy McCormick.



    In this recipe, the tomatoes are pulsed in the food processor so do not maintain their shape, as in the recipe above. The reason to use them is because of superior flavor in the off season, and/or to take advantage of good prices.

    Ingredients For 4 Cups

  • 6 garlic cloves, peeled and sliced
  • 1 medium onion, large dice
  • 1/4 cup olive oil
  • 3 pints cherry tomatoes, rinsed
  • 1 tablespoon dried oregano
  • Salt and pepper
  • Optional: chopped or sliced, pitted olives (2 tablespoons); drained capers (1 tablespoon); lemon zest (1 tablespoon); minced, seeded jalapeño (1-2 tablespoons) or crushed red pepper (1/2-1 tablespoon)

    1. PURÉE the garlic in a food processor. Add the onion and pulse 3-4 times, until finely chopped.

    2. HEAT the olive oil in a large skillet over high heat. When hot, reduce the heat to medium and add the onion and garlic mixture. Cook, stirring occasionally, until they soften, about 5 minutes.

    3. CLEAN the food processor bowl, add 1 pint of the cherry tomatoes and pulse 3-4 times, until coarsely chopped. Transfer to a large bowl and repeat to process the remaining 2 pints of tomatoes.

    4. ADD the chopped tomatoes to the skillet. Simmer, stirring frequently, until they turn into sauce (about 15-20 minutes). Add salt and pepper to taste.



    RECIPE: Caesar Salad Pizza

    caesar salad pizza

    A grilled Caesar Salad Pizza from Chef
    Marcus Samuelsson. Photo © Paul Brissman.


    When we saw this photo on the website of Chef Marcus Samuelsson, we couldn’t wait to make one.

    The grilled pizza combines the ingredients of Caesar salad—romaine, olive oil, anchovies, garlic, citrus juice, egg—with pizza crust standing in for the croutons. And the dough incorporates garlic and basil, like seasoned croutons.

    It’s a bit of work, but well worth the effort. You can save time with premade crusts and tomato sauce.


    Ingredients For 4 Servings (2 Oblong Pies)
    For the Dough

  • 1 cup warm water
  • 1 envelope active dry yeast
  • Pinch of sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 2½ to 3 cups all-purpose flour
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh basil
    For the Caesar Dressing

  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, chopped
  • 3 anchovy fillets
  • ½ cup olive oil
  • Juice of 2 limes
    For The Pizzas

  • 1 large tomato, seeded and chopped (about 1 cup)
  • ½ cup plus 2 tbsp. olive oil
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons sugar
  • 1 teaspoon minced garlic
  • ¼ cup tomato sauce
  • ¼ cup sliced black olives
  • ¼ cup roasted red peppers
  • 2 cups grated mozzarella
  • ¼ cup chopped fresh basil
  • 1 cup arugula
  • 1 cup shredded romaine lettuce
  • Optional: 4 poached eggs


    1. MAKE THE DOUGH: Put the water in a bowl, stir in the yeast and sugar, and let sit until frothy, about 10 minutes. Add the salt, olive oil, and 2½ cups of the flour and mix until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface. Knead until smooth, about 8 minutes, adding up to ½ cup more flour if the dough seems too wet.

    Put the dough into a well-oiled bowl and cover a damp cloth. Set aside to rise until doubled, about 1 hour. Turn the dough out onto a work surface and knead in the garlic and basil. Put it back in the bowl, cover with a damp cloth, and let rise until doubled, about 1 hour.

    2. MAKE THE DRESSING: Put the egg yolks, mustard, chopped garlic, and anchovies into a blender. Blend until smooth. With the motor running, pour in the oil in a slow, steady stream, then pour in the lime juice and blend until emulsified, about 1 minute. Scrape the dressing into a bowl, cover, and refrigerate it until you need it. It will keep for about 3 days.


    Caesar Salad

    A conventional Caesar Salad. Here’s the history of Caesar Salad, the original recipes and variations. Photo courtesy


    3. MAKE THE PIZZA: While the dough rises, preheat the oven to 250°F. Put the tomato on a small rimmed baking sheet and toss with 2 tablespoons of the olive oil, the black pepper, and the sugar. Bake until the tomatoes have dried, about 1 hour. Put the remaining ½ cup olive oil in a small bowl. Add the minced garlic and microwave for 30 seconds.

    4. PREHEAT a gas grill to high heat. Punch down the dough and divide in half. Shape each half into a ball and pat down on a lightly floured surface. Use your fingers to stretch the dough into 10-inch oblongs; it is nice if you leave a slightly thicker rim.

    5. TURN half the grill down to medium heat. Brush 1 piece of dough with the garlic oil and place it, oiled side down, on the high-heat side of the grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, use two spatulas to turn the dough over onto the medium-heat side of the grill.

    Working quickly, brush the garlicky oil over the crust and then brush with half of the tomato sauce. Scatter with half of the roasted chopped tomatoes, half of the black olives, and half of the roasted red peppers. Sprinkle with 1 cup of the mozzarella and half of the basil. Close the lid and cook the pizza until the cheese melts. Remove the pizza from the grill and set it aside while you prepare the second pizza with the remaining ingredients.

    6. MAKE the optional poached eggs. Toss the arugula, romaine, and some of the Caesar Dressing together. Cut the pizzas in half, pile the salad and eggs on top, and serve right away.



    FOOD FUN: Rainbow Pizza Recipe

    We’re dazzled by this Rainbow Pizza. Why didn’t we think of it?

    But thankfrully, Ali at Gimme Some Oven did. Her recipe is made with vegetables that represent the colors of the rainbow:

  • Broccoli florets
  • Grape tomatoes
  • Green, orange and yellow bell peppers
  • Purple potatoes
  • Red onions
    It’s a reason to have a pizza party, pronto.

    Head to for the recipe and many more photos.

    You can use a pizza or flatbread base, or as Ali did in this photo, Stonefire naan.

    Call us when it’s ready to come out of the oven. We’ll be there!


    Rainbow Pizza

    Rainbow pizza. Photo courtesy Gimme Some Oven.




    RECIPE: Pasta & Sardines, Pasta Con Sarde

    Spaghetti with sardines is an Italian classic.
    Photo courtesy


    Pasta with sardines is a popular Italian dish. Pasta con sarde has been called the national dish of Italy. It is often served with capers, red pepper flakes and bread crumbs. The sardines are laden with heart-healthy omega-3s; and if you use a whole grain pasta, this is a truly better for you dish.

    You don’t have to use the linguine specified in the recipe. You can use spaghetti, other ribbon pasta or even short cuts (bowties, tubes, etc.—see the different types of pasta). This recipe was adapted from one on, which sells premium canned sardines.


    Ingredients For 2 Servings

  • ½ pound whole-grain linguine
  • 1 tablespoon organic extra virgin olive oil
  • 2 tablespoons red onion, minced (substitute shallots or
    other onions)
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 2 cups spinach leaves
  • ¼ cup radishes, sliced
  • 2 tablespoons white wine (or pasta water)
  • 2 tablespoons fresh lemon juice
  • 1 can premium sardine fillets or fresh sardines
  • Optional garnish: capers, fresh parsley, toasted bread crumbs


    1. COOK the linguine until al dente. Reserve some of the pasta water for the sauce. You can also use it to substitute for the white wine, if you don’t want to cook with wine.

    2. HEAT the olive oil on medium heat, then sauté the onion, garlic and red pepper flakes until translucent. Add white wine, spinach, radishes and half the sardines, and simmer until spinach is wilted.

    3. ADD the radishes, spinach and wine plus half of the sardines. Simmer just until the spinach was wilted, just a few minutes.

    4.REMOVE from the heat and stir in the lemon juice. Add salt and pepper to taste. Top with the remaining sardine fillets and garnish as desired.



    If you’re lucky enough to find fresh sardines, grill them first. Photo courtesy



  • 2/3 cup panko or other bread crumbs
  • Olive oil
  • Seasonings as desired

    1. HEAT a small amount of oil in a skillet. Add the panko and cook until toasted and golden brown, about 2 minutes. Add an optional pinch of salt or fresh-ground black pepper, if desired. Stir as needed.

    2. REMOVE from the heat. If you won’t use them immediately, store the toasted bread crumbs in an airtight container for a day.



    FOOD FUN: Hot Dog Bites Pizza

    Yes, the rumors are true! Pizza Hut has created the perfect combination for American taste buds: the Hot Dog Bites Pizza. You’ll be able to buy it beginning tomorrow, June 18th.

    Americans get a different version than the one unveiled in Canada and the U.K. There, a long, continuous hot dog wrapped in crust surrounded the entire pizza (photo).

    The hot dog was hidden in the crust, lessening the visual impact that America gets: a pizza perimeter of pigs in blankets.

    The American hot dog pizza features an edge crust of 28 individual hot dog bites. It may be the first pizza ever to be served with a side of French’s mustard (the other versions had a mustard drizzle).

    The company says it’s available “while supplies last,” for $11.99.

    If you don’t know the location of the nearest Pizza Hut, check the store locator on the company website.

    So: What’s for lunch tomorrow?


    Pizza-Hut-Hot-Dog-Pizza -230s

    How about some hot dogs with your pizza? Available for a limited time at Pizza Hut. Photo courtesy Pizza Hut.




    RECIPE: Rice Noodle Salad with Lemongrass, Mint, Cilantro…& Tea!

    Today is National Iced Tea Day. Approximately 85% of the tea consumed in the U.S. is iced, and iced tea is now the most consumed beverage at lunch time (source: Tea Association of America).

    Tea is also used as a recipe ingredient, in dishes from Smoked Tea Duck to baked goods, soba noodles, smoothies and sorbet.

    Culinary expert Gail Simmons created the Thai-inspired recipe below with unsweetened Pure Leaf tea. She used Pure Leaf Unsweetened Iced Tea to cook and flavor both the rice noodles and the marinade.

    With added protein—sliced beef or chicken, scallops or shrimp, or tofu—it makes a delicious lunch or dinner entrée. And for the gluten-sensitive, rice noodles (and the entire recipe) are gluten-free.


    Ingredients For 4 Servings

  • 1 shallot, thinly sliced and separated into rings
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons salt, divided
  • 8 ounces vermicelli rice noodles
  • 4-1/4 cups, room temperature, divided
  • 4 cups water


    Thai-inspired rice noodle salad. Photo courtesy Pure Leaf.

  • 1 lemongrass stalk, peeled and trimmed into two 2–3 inch pieces, one half of pieces bruised using the back of a knife, one half finely chopped
  • 1/4 cup cilantro leaves plus 10 stems reserved
  • 2-inch piece of fresh ginger, half sliced, half finely chopped
  • 2 small Thai* chiles (bird’s-eye chiles), stemmed, seeded and chopped or 1/2 teaspoon chili flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon dark brown sugar
  • 1 hothouse cucumber, cut into matchsticks or shredded lengthwise on a mandoline
  • 2 medium carrots, peeled and cut into matchsticks or shredded lengthwise on a mandoline
  • 6 radishes, cut into matchsticks or shredded on a mandoline
  • 1/4 cup mint, coarsely chopped
  • 1/4 cup dry-roasted peanuts, crushed
  • 1 pound cooked shrimp, shredded rotisserie chicken or other protein
    *Substitute 1 jalapeño chile for two Thai chiles.



    Pure Leaf unsweetened ice tea was used in this recipe. You can brew your own tea. Photo courtesy Pure Leaf.



    1. HEAT the canola oil in a medium sauté pan until just before smoking. In a shallow bowl, toss shallots with flour, shaking off any excess. Fry the shallots in the oil, stirring gently until golden, about 5 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Season immediately with 1/2 teaspoon salt.

    2. COMBINE in a large saucepan 4 cups of iced tea, water, bruised lemongrass, sliced ginger, 10 cilantro stems and the remaining teaspoon salt; bring to a boil. Add the rice noodles and cook until just tender, about 7 minutes. Drain and rinse thoroughly under cold water until chilled. Shake out any excess water and spread noodles on a paper towel-lined tray.

    3. MAKE the dressing: Combine the reserved lemongrass, reserved ginger, chiles, soy sauce, fish sauce, lime juice, brown sugar and remaining 1/4 cup Iced Tea in a blender or food processor; pulse until smooth.

    4. PLACE the noodles, cucumbers, carrots, radishes, mint, cilantro leaves and chicken/shrimp in a large bowl. Add dressing to taste and toss well. Garnish with fried shallots and crushed peanuts before serving.


    NOTE: Any remaining dressing can be stored in an airtight container in the fridge for up to a week and used on meat, fish and salads.



    TIP OF THE DAY: Grilled Pizza The Right Way

    When you fire up the grill, make a pizza! Grilled pizza is celestial, with a crispy, chewy and slightly charred crust and the light, smoky flavor picked up by the cheese and toppings.

    Grilling caramelizes the crust the way a wood burning pizza oven does. But you don’t need the wood-burning oven—just the backyard grill you already have.

    Some people have tried grilling pizza at home without success. The new cookbook Grilled Pizza The Right Way provides the fail-safe technique to do it perfectly.

    Award-winning chef and barbecue pitmaster, John Delpha, has been grilling pizza for 20 years. He honed his skills at the famed Al Forno pizzeria in Providence, Rhode Island that is credited with popularizing* grilled pizza.

    Loaded with photos, this book of more than 85 grilled pizza recipes gets you started with the right techniques. Hot off the presses, it’s a must-have for home grillers, and a great gift to bring whenever you’re invited over by a griller.



    The book that will change your summer grilling. Photo courtesy Page Street Publishing.


    Once you know Chef Delpha’s technique, the grilling combinations are endless, including sweet dessert pizzas (oh, the Bananas Foster pizza!).

    The instructions are easy to follow; you can make the dough and toppings ahead of time for a quick weeknight pizza, or use store-bought dough for even quicker eating.

    Channel your inner pizza chef with varieties galore, from pizza parlor standards to gourmet toppings (goat cheese, lamb and many others) to porting over concepts from other favorite foods—Reuben and cheeseburger pizzas for example.

    This weekend we’re making our own combo of ingredients we had in-house—asparagus, bacon, caramelized onions and corn—plus the book’s recipe for pickled jalapeño crema.

    We’re are also experimenting with toppings of pâté, cornichons and Dijon crema thanks to a gift of luscious pâtés we received from the pâté pros at Le Trois Petits Cochons.


    Beyond pepperoni, here’s a creative grilled pizza and the recipe. Photo courtesy



    Hungry yet? Click over to to get your copy of “Grilled Pizza the Right Way,” plus more for gifting.

    Then plan to throw grilled pizza parties all summer. Guests will clamor for the next flavor to come off the grill.

    Can’t wait for the book to arrive? Start this weekend with a recipe and tips from Jim Lahey of New York City’s Co Pane restaurant and pizzeria.

    His grilled beauty in the photo at left uses béchamel sauce, grated Parmesan, mozzarella, garlic, fresh basil and red-pepper flakes, topped with cherry tomatoes and raw corn.

    Find the full recipe at

    *A QUICK HISTORY OF PIZZA: Al Forno didn’t invent the grilled pizza, as often attributed, but reinvented it. The precursor of pizza predates written history, but flatbread topped with cheese and cooked in the fire could date as far back as 5500 B.C.E.

    Melted cheese on bread was common fare for millennia around the Mediterranean, but the tomato didn’t arrive from the New World until the 16th century. The fruit was the size of modern cherry tomatoes and thought to be poisonous; the plant was used as house decor!

    During a famine the 18th century, the starving poor of Naples were reduced to eating anything. They tried the tomatoes, found they were not poisonous but delicious, and began to add it to their cheese and flatbread (often with anchovies!). Thus, modern pizza was born. Here’s the history of pizza plus 12 gourmet pizza recipes.



    TIP OF THE DAY: Pasta Made Tricolor With Veggies


    Mediterranean Pasta With Chicken. Photo
    courtesy Urban Accents.


    Doesn’t this pasta dish look more exciting than a conventional red-sauced plate? It uses vegetables to make “tricolor pasta” instead of pasta colored green and red with spinach and tomatoes.

    Tricolor pasta—green and red plus white—looks appealing in the bag but typically fades when cooked. So try a more colorful approach with veggies!

    In this recipe, color comes from red cherry tomatoes, purple kalamata olives and green spinach. If you want to use a red sauce, simply switch out the red tomatoes for orange or yellow varieties.

    Whether you use a red, white or colorless sauce (e.g. olive oil), adding two, three or four vegetable colors to your pasta dish provides great eye appeal as well as more flavor and nutrition.


    While green ingredients are a given, look for ingredients from the other produce “color groups.” For reference with other recipes, we’ve included fruits along with vegetables in this list.

  • Green: edamame (soybean), herbs (basil, cilantro, dill, parsley), Granny Smith apples, grapes, green beans, green peas (frozen are fine), mesclun or other salad greens, olives, snow peas, sugar snap peas
  • Orange: bell pepper strips, carrots (baby carrots, sliced or shaved carrots), kumquats, grape tomatoes, mandarin wedges, mango, sweet potatoes (cubed or sliced)
  • Purple/blue: blackberries, blueberies, cauliflower, grapes, kalamata olives, kale, Peruvian potatoes, red cabbage red raisins (plumped in cider)
  • Red: beets, bell pepper strips, cherry tomatoes, dried cherries or cranberries, grape tomatoes, lady apples, mini red jacket potatoes, pomegranate arils, radicchio/red endive, radishes, red grapes/champagne grapes (currants), red onion
  • Yellow: bell pepper strips, golden raisins (plumped in cider), lemon peel, miniature pattypan squash, star fruit (carambola)


    This Mediterranean Pasta With Chicken is an easy one-pot dinner, with a goat cheese-based sauce accented with sundried tomatoes, olives and Mediterranean herbs. It was adapted from Urban Accents, which used its Athenian Herb Dryglaze seasoning blend, which pairs sundried tomato with honey and thyme flavors.

    Prep time is 10 minutes, cook time is 30 minutes.

    Ingredients For 4 Servings

  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 packet Urban Accents Athenian Herb Dryglaze, divided seasoning
  • 1 pound penne, rigatoni or other medium tubular pasta
  • 1 cup sundried tomatoes (not oil-packed), roughly chopped
  • 5 ounces soft goat cheese, crumbled
  • 1 cup Kalamata olives, sliced lengthwise and pitted
  • 1/3 cup chopped arugula, parsley or spinach
  • Salt and pepper to taste
    For The Seasoning

  • 1-1/2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried marjoram
  • 1-1/2 teaspoons dried minced onion
  • 1-1/2 teaspoons dried minced garlic


    Penne rigate. Rigate refers to the ridges, which help the sauce adhere. They give their name to rigatoni, ridged tubes. The difference between penne rigate and rigatoni and is the end cut: Penne (“quills”) are cut at an angle, rigatoni are cut straight. Also, rigatoni tend to be slightly larger. See the different pasta shapes in our Pasta Glossary.



    1. BLEND the seasoning ingredients. Bring a large pot of salted water to a boil, for the pasta. As the water heats…

    2. RUB the chicken breasts with 1 tablespoon olive oil and place in resealable plastic bag. Add the seasonings, reserving 2 tablespoons of seasoning for later use. Seal the bag tightly and gently shake so that breasts are coated evenly; refrigerate for 30 minutes.

    3. PREHEAT the stovetop grill pan for medium heat; spray with non-stick cooking spray. Cook chicken breasts, turning once, until cooked through and instant read thermometer indicates 170F. Slice cooked chicken breasts on angle. While chicken cooks…

    4. COOK the pasta for 3 minutes less than package instructions. Add the sundried tomatoes to water and cook for 3 minutes. Reserve 1 cup of the pasta water. Drain the pasta; return the pasta and the sundried tomato mixture to the pot.

    5. ADD the goat cheese, reserved seasoning and cup of pasta water to hot pasta. Wait 1-2 minutes, then stir gently to combine. Add additional pasta water if you prefer a saucier dish. Stir in the olives and sprinkle with the arugula/parsley/spinach. Divide the pasta among 4 plates and top with slices of chicken.



    TIP OF THE DAY: Cauliflower Mac & Cheese


    Forget the pasta: This “mac and cheese”
    substitutes better-for-you cauliflower. Photo
    courtesy Castello.


    Chef Michael Symon has a solution for mac and cheese lovers who want to cut back on the pasta: Substitute cauliflower for the pasta.

    For some time now, cauliflower “mashed potatoes” have been a favorite substitute for mashed potatoes: lower in calories, higher in nutrition.

    In this recipe, Chef Symon does a vegetable-for-starch switch with macaroni.

    His recipe has the creamy cheesiness of mac and cheese (Chef Symon uses used Castello Creamy Havarti), the crunchiness of the bread crumbs, extra cruciferous* vegetables in your diet and and delicious comfort food with reduced calories.

    Make it tonight!


    Ingredients For 4-6 Servings

  • 1 large head of cauliflower, cut into small florets
  • Salt to taste
  • Freshly ground black pepper, to taste
  • 2 cups heavy cream
  • ½ cup mascarpone (if you cannot find it, cream cheese will work in a pinch)
  • 1 cup havarti
  • Hot sauce, to taste
  • ½ cup chives, finely chopped
  • ½ cup panko bread crumbs


    1. BRING a large pot of water to a boil and add a tablespoon of salt. Add the florets to the water and cook until tender but still crisp, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Set aside.

    2. PREHEAT the broiler to high. While the cauliflower is cooking, heat a 2-quart Dutch oven† over medium heat. Add the cream, salt, pepper and hot sauce to the pot and bring it to simmer. (Chef Symon used 1 teaspoon of salt and 1 teaspoon of hot sauce, but adjust the seasonings to your liking.) Reduce the cream by 1/3, about 3 minutes.

    3. WHISK in the mascarpone and havarti and stir to incorporate. When the cheese is melted and incorporated, keep the sauce at a simmer. The sauce will be slightly thickened at this point.



    Turn it into “mac and cheese.” Photo courtesy


    4. ADD the cauliflower and chives, stirring well to coat the cauliflower. Pour into an ovenproof dish; then top with the bread crumbs, sprinkling them in an even layer. Place the dish under the broiler for 2-3 minutes, until golden brown and bubbly. Remove from the broiler and let set for 5 minutes before serving.

    *The highly nutritious, anti-carcinogen Brassicaceae family of vegetables is also called the cruciferous family from cruciferae, New Latin for “cross-bearing.” Their flowers consist of four petals in the shape of a cross. The family include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, horseradish, kale, kohlrabi, mizuna, mustard, radish, rapeseed/canola, rapini (broccoli rabe), rutabaga, tatsoi and turnips. Eat up!

    †Also called a French oven, a Dutch oven is a thick-walled cooking pot with a tight-fitting lid. It is usually made of cast iron. In France it is called a cocotte, the French word for casserole.



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