Penne with Broccoli Rabe, Tomatoes, and Parmesan

Servings: 4
Source: Bon Appétit
September 2004
“”On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I’ve never been one for complicated dishes. It’s just not my style. I’d rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy.””
Broccoli rabe is also called rapini.

Ingredients
12 ounces penne pasta
1/3 cup extra-virgin olive oil
4 garlic cloves, chopped
2 bunches broccoli rabe, chopped
8 anchovies, chopped
3/4 teaspoon dried crushed red pepper
1 pound tomatoes, diced
1 cup chopped fresh basil, divided
2 tablespoons fresh lemon juice
1 1/4 cups grated Parmesan cheese, divided

Directions
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

Rugelach

Servings: 4 doz
Preheat: 400°
Source: From Nancy Baggett, the International Cookie Cookbook
Makes 40 1½- to 1 ¾-inch cookies.

Middle Eastern in origin, this cookie is now a part of the food culture of many Israelis. It was brought to the young nation by Ashkenazic Jews when they left the countries of Eastern Europe.

The recipe features a tender cream cheese pastry dough and a delicious, not­too-sweet walnut and raisin filling. The cookies are formed by rolling up tiny wedges spread with the filling mixture. There are a number of Eastern European rolls and cookies, including poppy seed-filled cookies (see page 230), that are shaped this way.

Ingredients
2 1/3 cups all-purpose or unbleached white flour
¼ teaspoon baking soda 1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
3 ounces cream cheese, slightly softened
¼ teaspoon very finely grated lemon zest

FILLING
1/3 cup granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon
1/3 cup clover honey, or other mild honey
1 cup dark seedless raisins, chopped moderately fine
¼ teaspoon finely grated lemon zest
1½ tablespoons fresh lemon juice
1½ cups finely chopped walnuts

Directions
Thoroughly stir together the flour, baking soda, and salt in a large bowl and set aside. Place the butter, cream cheese, and lemon zest in a mixing bowl and beat with an electric mixer on medium speed until light and well blended. Gradually beat in dry ingredients until incorporated, but do not overmix.

Divide the dough in half. Place each half between large sheets of waxed paper, and roll each out with a rolling pin into an evenly thick circle about 11 inches in diameter, checking the underside and smoothing out any creases in the waxed paper. The circles needn’t be perfectly round, but keep the edges fairly even. Stack the dough sheets on a baking sheet and refrigerate for about 20 minutes, or until cold and slightly firm but not hard.

Preheat the oven to 400 degrees F. Generously grease several baking sheets and set aside.

To prepare the filling, combine sugar, cinnamon, honey, raisins, lemon zest, and lemon juice in a bowl and stir until well mixed; set aside.

Working with one chilled dough portion at a time and leaving the other refriger­ated, carefully peel off the top sheet of waxed paper, and replace it loosely. Turn dough over and gently peel off and set aside bottom sheet of waxed paper. Using a long-bladed spatula or blunt knife, spread half the filling evenly over the round to within ¼ inch of the edge. Sprinkle half the chopped walnuts evenly over the fill­ing. Cover the dough round with the reserved waxed paper and gently pat down to lightly imbed nuts in the filling. Return dough to the refrigerator for 10 minutes. Meanwhile, remove the second dough round from the refrigerator and top with filling and nuts as before. Return second round to the refrigerator.

Discard top sheet of waxed paper from the first dough round. Using a large sharp knife, cut the round into quarters, then cut each quarter into 5 equal wedges. Working from the outer edge of a wedge toward its center, tightly roll up each wedge to form a cookie. (If the dough cracks or seems stiff, it is too cold; let the round stand a minute or two to soften before trying to roll up wedges again. If the dough becomes too soft to roll, place the round on a baking sheet and return it to the refrigerator for a few minutes.) Continue rolling until all 20 cookies are formed, and space on baking sheets about 1¼ inches apart with the points of the
wedges tucked underneath to prevent un­rolling. Repeat cutting and rolling process with the second dough round until all cookies are formed.

Place in the center of the oven and bake for 12 to 14 minutes, or until cookies are just slightly colored on top and lightly browned at the edges. Remove baking sheets from the oven and immediately transfer the cookies to wire racks to cool.

Rugelach are best when very fresh but, may be stored in an airtight container for 2 or 3 days. Freeze for longer storage.

Pecan, Pumpkin, and Ginger Cranberry-Pear Tartlets

Servings: —
Source: Fine Cooking
Sweet Tartlet Dough

This buttery crust is easy to handle, can be made ahead and frozen for up to one month, and is a cinch to mold with a wooden tart tamper (see Sources, p. 86). I use three standard medium-size muffin tins, each cup measuring 2 ¾ inches. If you don’t have three, bake the tartlets in batches. If you can’t find superfine sugar, make your own by processing granulated sugar in a food processor for a few seconds. Yields 3 dozen 2-inch tartlets.

Ingredients
Sweet Tartlet Dough
10 1/8 oz (2 ¼ cups) all-purpose flour 1/3 cup superfine sugar
¼ tsp salt
1 cup cold unsalted butter, cut into ½ “” cubes
1 lg egg
1 lg egg yolk
1 Tbsp cold water
¾ tsp vanilla extract
Gingery Cranberry-Pear Tartlets
Crystallized ginger accents this filling with sweet pears and tart cranberries.
Yields 12 tartlets.
1 cup fresh cranberries
1/3 cup sugar
1/3 cup orange juice
2 medium, slightly under ripe pears (I like Anjou), about ¾ lb total, peeled, cored, and cut into ½ “” chunks
1/3 cup golden raisins
4 tsp minced crystallized ginger
A few drops vanilla extract
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
Pecan Tartlets
This version of pecan pie is neither cloyingly sweet nor overly gooey.
It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling.
Yields 12 tartlets.
2 lg eggs, lightly beaten
1 Tbsp heavy cream
¼ cup packed light brown sugar
1 tsp all-purpose flour
Pinch salt
½ cup light corn syrup
I Tbsp melted unsalted butter
¾ tsp vanilla extract
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
4 oz (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.
Position an oven rack to the lower third of the oven. Heat the oven to 375°F.
Pumpkin Tartlets
You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot.
Yields 12 tartlets.
1 lg egg yolk
2/3 cup canned pumpkin puree
1/3 cup heavy cream
1/4 cup packed light brown sugar
½ tsp grated orange zest
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
A few dashes ground cloves
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
Position an oven rack to the lower third of the oven.
Heat the oven to 375°F.

Directions
Sweet Tartlet Dough

Put the flour, sugar, and salt in a food processor. Pulse 3 to 4 times to blend. Distribute the butter in the bowl and pulse 7 to 8 times. Process until the mixture resembles coarse meal, 8 to I0 seconds. In a small bowl, beat together the egg, egg yolk, water, and vanilla with a fork. Pour the egg mixture over the flour mixture and pulse 5 to 6 times. Process until the mixture just begins to form a mass, 8 to 10 seconds. Empty the dough onto a lightly floured surface and knead 6 to 8 times until the dough is just smooth and malleable. Shape it into an evenly thick 6-inch square. Using a pastry scraper or the dull side of a long knife, score the dough at 1-inch intervals so you get 36 1 -inch squares. Cover the dough with plastic wrap and chill for at least 20 min.

Lightly spray the muffin tins with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut the dough into 36 1 -inch pieces. Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put 1 ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom.

If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than ½ inch of each cup should be exposed. Chill for at least 10 min. to firm the dough and then fill the cups with any or all of the following fillings.

Gingery Cranberry-Pear Tartlets

In a 3-qt. saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to a simmer, partially cover, and cook for 5 min. Add the pears, raisins, and ginger. Cook over low heat with the lid askew until the pears are translucent, stirring gently if necessary, 10 to 12 min. Uncover and continue cooking until the liquid is syrupy and has reduced to about 2 Tbs., about 2 min. Remove from the heat and gently stir in the vanilla (avoid crushing the pears). Let cool to room temperature; the mixture thickens as it stands.

Position an oven rack to the lower third of the oven. Heat the oven to 375°F. Spoon the filling into the dough-lined muffin cups. Bake until the pastry is golden brown and the fruit is bubbling, about 30 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pecan Tartlets

In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla extract. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops. Bake until the pastry is golden brown, 28 to 30 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pumpkin Tartlets

Put all the ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups. Bake until the pastry is golden brown, 30 to 35 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pecan Blondies

Servings: 16
Source: The Best of Fine Cooking Cookies #23
These are some of the chewi­est blondies we know, with a great toasted pecan-praline flavor. Add a scoop of vanilla ice cream and you’ve got a full-fledged dessert.

Ingredients
¼ lb. (½ cup) unsalted butter; more for the pan
1 ½ cups firmly packed dark brown sugar
1 large egg plus 1 large egg yolk, at room temperature
1 ½ tsp. pure vanilla extract
5 oz. (1 cup plus 2 Tbs.) all­-purpose flour
Scant ¼ tsp. table salt
2 oz. pecans, toasted and coarsely chopped (3/4 cup)

Directions
Position a rack in the middle of the oven and heat the oven to 350°F. In a medium saucepan over medium heat, heat the butter and brown sugar, stir­ring frequently, until the sugar has dissolved. Cook, stirring, about 1 minute longer-the mixture will bubble but should not boil. Set the pan aside to cool for about 10 minutes.

Meanwhile, butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

Stir the egg, egg yolk, and vanilla into the cooled sugar mixture. Add the flour, salt, and nuts, stirring just until blended. Pour the batter into the prepared pan. Bake until the center is springy when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs clinging to it. Do not overbake. Start checking at 25 minutes.

Set the pan on a rack until it’s cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the blondie back onto the rack and let cool completely. Cut into squares with a sharp knife.

Rice Paper Roll-Ups with Shrimp and Herbs

Servings: —
goi cuon-VIETNAM, CAMBODIA

Long ago in Paris, I learned to make these roll-ups from Salme, the aunt of a friend. Salme had fled Estonia during the Second World War and taken refuge in France. When I met her, she had been married to a Vietnamese doctor for almost thirty years. They’d spent several years in Vietnam in the late forties, then had returned to France.

Salme made wonderful Vietnamese food. She was quick in all her movements and alert, the last person you’d expect to have the patience to hand-roll rice paper roll-ups. In fact, she’d figured out, like many gifted cooks before her, that the work goes quickly if you have many hands doing it, someone to talk with as you work, and an efficient system for getting the work done. So the basic recipe for rice paper roll-ups should begin: “”Gather one or two friends round your work area to help.”” The work goes quickly, and it is fun when done in good company. You can make these up to two hours ahead, then cover them with a damp towel until ready to serve.

Serve whole or cut in half, as appetizers or as part of a meal.

Ingredients
12 medium shrimp, fresh or frozen
3 to 4 ounces dried rice vermicelli, soaked in warm water for 20 minutes and drained
15 rice papers (about 8 inches in diameter)
1½ cups bean sprouts, blanched in boiling water for 30 seconds and drained
¾ cup Carrot and Daikon Pickled Salad (page 85), or substitute ¾ cup grated carrot tossed with 1 teaspoon sugar and I tablespoon rice vinegar
½ cup packed mint leaves
30 chives or Chinese chives, or substitute greens from 6 to 8 scallions, cut lengthwise into slivers
½ cup packed coriander leaves

ACCOMPANIMENTS
Vietnamese Herb and Salad Plate (page 68)
Vietnamese Must-Have Table Sauce (nuoc cham, page 28)
or Vietnamese Peanut Sauce (nuoc leo, page 28)

Directions
Bring a large pot of salted water to a boil. Drop in the shrimp, bring back to a boil, and cook just until pink and firm to the touch, 1 to 3 minutes. Lift out immediately with tongs or chopsticks and transfer to a plate to cool.

Bring the water back to a boil. Drop in the soaked vermicelli, cook for 2 minutes, or until soft, and drain. Refresh with cold water, drain, and set aside.

Remove the shrimp shells, devein, and cut the shrimp lengthwise in half down the back. Set aside.
Place a large bowl of warm water by your work area. Moisten a tea towel or cotton cloth thoroughly with water and lay it flat on the work surface. Working with 1 rice paper at a time, immerse the rice paper in the water. It will soften in less than 3o seconds. Lift it out and place it flat on the wet cloth. Place about 1 tablespoon of noodles on it, spreading them in a line across the wrapper about one third of the way from the bottom edge. Lay about 1 tablespoon bean sprouts and a heaping teaspoon carrot salad along the line of noodles and then sprinkle several mint leaves along it. Start to roll up the fillings in the wrapper, then place 2 shrimp halves along the length of the roll. Fold over the ends to seal in the filling, then roll up another half turn. Place 2 chives or a sliver or two of scallion along the crease, letting one end stick out past the end of the roll. Place several coriander leaves along the crease, then finish rolling up. Moisten the edge with water and set on a plate, seam side down. Cover with a damp cloth and with plastic wrap, then repeat with the remaining rolls.

Serve immediately, or set aside for up to 2 hours, covered with the damp cloth and plastic wrap to prevent the rice paper wrappers from drying out. Serve on a platter or on individual plates, whole or cut crosswise in half.

To eat, place a leaf of lettuce in your palm and lay a roll-up on it. Wrap the lettuce leaf round one end of the roll-up (as if you were wrapping a cone in a napkin) – Use a small spoon to drizzle on the sauce as you eat, mouthful by mouthful.

MAKES 15 roll-ups; serves 10 as part of a rice meal

Nuoc charn-VIETNAM

Nuoc cham is the basic Vietnamese sauce that goes on the table at almost every meal. It brings out the flavors of the food and sparks the appetite. Everyone has a favorite version: This one includes a little vinegar, which gives it a fresh sharp edge. Even if the amount of sugar seems high to you when you make it for the first time, try it this way at least once before you start making adjustments.

¼ cup fresh lime juice
¼ cup Vietnamese or Thai fish sauce
¼ cup water
2 teaspoons rice or cider vinegar
1 tablespoon sugar

I small clove garlic, minced

I bird chile, minced

Several shreds of carrot (optional)

Combine all the ingredients in a bowl and stir to dissolve the sugar completely. Serve in one or more small condiment bowls. Store in a tightly sealed glass container in the refrigerator for up to 3 days (after that, the garlic starts to taste tired).

MAKES just over ¾ cup sauce

Vietnamese Peanut Sauce

Nuo leo-VIETNAM

Nuoc leo may read like a close cousin of satay sauce, but it’s very distinctively Vietnamese. It’s a little chunky and salty, and reddish brown in color. Rich with peanuts and ground pork, sour with tomato, and salty with fermented soybean sauce, it makes a great dip for cucumber slices and other raw vegetables, for Rice Paper Rollups with Shrimp and Herbs (page 177), Grilled Lemongrass Beef (page 225), or Vietnamese Grilled Pork Balls (nem nuong, page 252).

1/4 cup Dry-Roasted Peanuts (page 308)

Scant 2 tablespoons tamarind pulp, dissolved in 2 tablespoons warm water, or substitute scant 2 tablespoons tomato paste
2 teaspoons peanut oil
4 cloves garlic, minced
3 tablespoons ground pork
3 tablespoons fermented soybean paste (tuong in Vietnamese; dao iiao in Thai)
About 1cup water
½ teaspoons sugar
1 to 2 bird chiles, minced
Generous squeeze of fresh lime juice (optional)

Place the peanuts in a food processor or large mortar and process or pound to a coarse powder; set aside. If using tamarind, press it through a sieve; reserve the liquid and discard the solids.

Heat the oil in a wok or skillet over. high heat. Add the garlic and stir-fry until it is starting to change color, about 15 seconds. Toss in the pork and use your spatula to break it up into small pieces. Once it all has changed color, add the soybean paste and the tamarind or tomato paste and stir to blend. Stir in 1/2 cup of the water, then stir in most of the ground peanuts, reserving about i tablespoon for garnish. Stir in the sugar and chiles. Add up to 1/2 cup more water, until you have the desired texture: a thick liquid, pourable but not watery.
Serve in small individual condiment bowls or in one medium bowl with a spoon so guests can drizzle sauce onto their food or onto their plates. Serve warm or at room temperature, squeezing on the optional lime ‘nice and sprinkling on the reserved ground peanuts just before serving.

The sauce will keep well -sealed in the refrigerator for 3 days or in the freezer for 1 month. Reheat it in a small pan and simmer briefly before placing in a serving bowl.

Makes about 2 cups sauce

Pear Tarte Tatin with Red-Wine Caramel

Servings: 8-10
Prep Time: 30 min
Inactive Prep Time: 2 1/2 hrs
Source: Food & Wine, November 2009
Instead of apple pie, McClain ends his Thanksgivings with this stunning tarte tatin. Because the recipe calls for store­ bought puff pastry (McClain is a huge fan of Dufour’s), it’s quite easy to prepare.

Ingredients
2 cups dry red wine 2 cinnamon sticks V2 cup sugar
¼ cup water
2 tablespoons unsalted butter
1 tablespoon pear liqueur (optional)
5 firm, ripe Bartlett pears-peeled, cored and halved
One 14-ounce sheet all-butter puff pastry, chilled creme fraiche, for serving

Directions
1. In a small saucepan, boil the wine with the cinnamon sticks over moderately high heat until reduced to ¼ cup, about 15 min­utes. Discard the cinnamon sticks.

2. In a 12-inch skillet, combine the sugar and water. Cook over moderately high heat, swirling the pan occasionally, until a light amber caramel forms, about 5 minutes. Remove from the heat. Add the red wine syrup along with the butter and liqueur and cook to dissolve the hardened caramel, about 1 minute. Add the pear halves to the skillet and cook over low heat, turning occasionally, until the pears are tender and the pan juices are syrupy, about 20 minutes. Arrange the pears cut side up in the c skillet with the thin ends pointing toward the center. Let cool for 30 minutes.

3. Preheat the oven to 375°. On a lightly n floured work surface, roll out the pastry to a 13-inch square. Using the skillet lid as a template, cut out a 12-inch round. Cut four 2-inch-long steam vents in the pastry and lay it over the pears, tucking the edge into the skillet. Bake for about 1 hour and 10 minutes, until the pastry is deeply golden and risen. Let the tart cool in the skillet for 15 minutes, then very carefully invert the e tart onto a large plate. Cut into wedges and a serve with creme fralche.

Peach and Berry Compote

Servings: 6
Prep Time: 20 min
Inactive Prep Time: 1 3/4 hrs
Source: Gourmet
Gourmet Entertains
August 2000

Ingredients
3 large peaches (1½ lb)
1 cup sweet dessert wine such as Muscat de Beaumes-de-Venise
3 tablespoons sugar, or to taste
2 cups blueberries ( ¾ lb)
2 cups raspberries ( ½ lb)

Directions
Blanch and peel peaches. Cut into ¼-inch-thick wedges.

Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.

Serve compote chilled or at room temperature.

Pâte Brisée (Basic Pastry Dough)

Servings: —
This is a rich, basic pastry for Pies, tarts and quiches. Add the sugar for sweet deserts.

Ingredients
1 1/3 cups all-purpose flour
1 stick (4 ounces) cold butter cut into 1-inch pieces
1 tsp salt (less if you use salted butter)
1/4 cup ice water

Directions

Add flour, butter and salt to work bowl of food processor with metal blade. Process for 8 to 10 seconds or until mixture has consistency of coarse meal. With processor running, pour ice water through feed tube in a steady stream. Stop processing as soon as dough begins to form a ball. Turn out onto wax paper and shape into a smooth, flattened disc. Use immediately or wrap in plastic wrap and refrigerate or freeze for later use.

When ready to roll chilled dough, let stand at room temperature to soften slightly. Allow frozen dough to thaw for 10 to 15 minutes. Roll on lightly floured board to 1/8 inch thickness. Fit into pan and chill again before baking, to prevent shrinkage.

To bake unfilled shell, prick bottom with fork, cover with a round of aluminum foil and fill with 2 cups metal pie weights or uncooked rice or beans. Bake at 425°F for 10 minutes, then carefully remove weights and bake another 5-10 minutes until golden. Let shell cool before filling. Do not prick bottom if pie shell is to be baked with a filling. Fill and bake as directed in recipe.

Makes enough pastry for a single-crust 10-inch pie or 15 to 18 3-inch tart shells.

Pasta with Squid (Calamari)

Servings: 4-6

Ingredients
1½ pounds squid, cleaned
3 to 4 tablespoons olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 (28-ounce) can tomato sauce
1 cup white or red wine
½ cup chopped parsley leaves
1 pound linguini or spaghetti
Salt and freshly ground black pepper

Directions
Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.

Heat olive oil in a large sauté pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce and wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste. Simmer, uncovered, for about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well.

Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and parsley, then toss well. Serve with freshly grated Parmesan cheese and red pepper flakes.

Pasta Alla Norma

Servings: —
Source: Gourmet
Pasta with Eggplant and Tomato Sauce

Ingredients
2 lb. Eggplant
2 garlic cloves, finely chopped
1 cup plus 1 tbsp. extra-virgin olive oil
3 lb. plum tomatoes, chopped
1/4 cup finely chopped fresh basil
1 lb. spaghetti
1 cup freshly grated ricotta salata cheese or pecorino (2 ½ oz.)

Directions
Cut eggplant lengthwise into ½-inch-thick slices and layer in a colander, sprinkling each layer generously with salt. Let stand 1 hour.

Cook garlic in 1 tbsp. oil in a 5 to 6 quart heavy saucepan over moderate hear until pale golden. Add tomatoes and simmer, stirring occasionally, until thickened, 30 to 40 minutes. Force mixture through food mill into a bowl. Return sauce to pan and stir in basil and salt and pepper to taste.

Rinse eggplant and pat dry with paper towels. Heat remaining cup oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in 3 or 4 batches, turning once, until browned and tender, 5 to 6 minutes. (If eggplant begins to brown too quickly, lower heat to moderate.)

Transfer to paper towels to drain. Cool and cut crosswise into ¼ inch strips.
Cook pasta in a large pot of boiling salted water until al dente, then drain well. Toss pasta with half of sauce, half of eggplant, and ¾ cup cheese.
Serve pasta topped with remaining sauce, eggplant, and cheese.