Lunchbreak: Chef Tanya Bastianich makes cavatappi with roasted cherry tomatoes, garlic and ricotta salata

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Tanya Bastianich

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Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food

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Cavatappi with Roasted Cherry Tomatoes, Garlic, and Ricotta Salata

Ingredients:
3 Tablespoons extra-virgin olive oil
5 garlic cloves, 2 finely chopped, 3 thinly sliced
1 teaspoon dried oregano, preferably Sicilian oregano on the stalk
6 cups halved grape or cherry tomatoes
Kosher salt
crushed red pepper flakes
1 cup chopped scallions
1/4 cup pine nuts, toasted and chopped
1/2 cup dry white wine
1 pound cavatappi
1 cup fresh basil leaves, chopped
1/3 cup freshly grated Grana Padano
1 (2-ounce) piece ricotta salata

Directions:
Preheat the oven to 350F. Bring a large pot of salted water to a boil for pasta. In a large bowl, stir together 2 tablespoons of the olive oil, the chopped garlic, and the oregano. Add the tomatoes, season with salt and red pepper flakes, and toss to coat the tomatoes in the oil. Spread on a rimmed baking sheet and bake, stirring once or twice, until caramelized on the edges and shriveled but still pliable, 35 to 45 minutes (depending on the size of the tomatoes). Keep warm while you make the sauce. In a large skillet over medium heat, add the remaining 1 tablespoon olive oil. When the oil is hot, add the sliced garlic and cook until golden on the edges and fragrant, about 1 minute. Add the scallions and cook until wilted, about 3 minutes, Add the pine nuts, let toast a minute, then increase the heat to medium-high and add the white wine. Cook until reduced by half, about 2 minutes, then ladle in 1 cup pasta water and simmer to reduce the sauce while you cook the pasta. Add the cavatappi to the boiling water.When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, reserving the pasta water. Add the basil and the roasted tomatoes and toss to coat the pasta with the sauce. Remove the skillet from the heat, add the grated Grana Padano, and toss. Shave the ricotta salata over the pasta with a vegetable peeler, toss gently, and serve.

Campanelle with Cauliflower, Sun-dried Tomatoes, and Garlic

Ingredients:
3/4 cup sun-dried tomatoes (not oil packed)
2 Tablespoons extra-virgin olive oil
1 large onion, sliced (about 1½ cups)
6 garlic cloves, thinly sliced
8 fresh sage leaves, chopped
1 small head cauliflower, cut into very small florets, tender leaves coarsely chopped (about 6 cups)
3 Tablespoons tomato paste
Kosher salt
crushed red pepper flakes
1/2 cup dry white wine
1 pound campanelle
1 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated Grana Padano

Directions:
Bring a large pot of salted water to a boil for pasta. Put the sun-dried tomatoes in a bowl and add hot pasta water to cover. Let soak until softened, about 20 minutes, then drain, reserving the soaking water, and chop. (Depending on how dry your tomatoes are, you may need to add hot water halfway through the soaking time.) Measure the soaking liquid (you should have about 1 cup left over; if not, add pasta water to make 1 cup total). In a large skillet over medium heat, add the olive oil. When the oil is hot, add the onion and cook until just wilted, about 5 minutes. Add the garlic and sage and cook until fragrant, about 1 minute. Add the cauliflower and increase the heat to medium-high. Toss and cook until the cauliflower just begins to turn golden on the edges, about 5 minutes. Make a space in the pan, add the tomato paste, and stirring in that spot, let toast and darken a shade or two, about 2 minutes. Then stir into the cauliflower mixture. Season with salt and red pepper flakes. Add the white wine and simmer to reduce by half, about 1 or 2 minutes. Add the tomato soaking liquid and chopped sun-dried tomatoes. Cover and cook until the cauliflower is tender, about 5 minutes. Uncover and let the liquid reduce. Then continue cooking until the cauliflower is caramelized all over, about 4 minutes. Meanwhile, add the campanelle to the boiling water. When the cauliflower is ready and the pasta is al dente, add 1 cup pasta water and the parsley to the sauce and bring to a simmer. Remove the pasta with a spider or small strainer and add directly to the sauce, reserving the pasta water. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.

Orecchiette with White Beans and Golden Onions

Ingredients:
3 Tablespoons extra-virgin olive oil
1 large onion, thinly sliced (about 1½ cups)
pinch of sugar
3 anchovy fillets, packed in oil, drained
2 teaspoons fresh thyme leaves, chopped
1 Tablespoon balsamic vinegar
Kosher salt
crushed red pepper flakes
1 (15-ounce) can cannellini beans, rinsed and drained (1 3/4 cups)
1 pound orecchiette
1 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated Grana Padano

Directions:
Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add 2 Tablespoons of the olive oil. When the oil is hot, add the onion and pinch of sugar. Cook, stirring occasionally, until the onion is deep golden, about 18 minutes. Increase the heat to medium-high and add the anchovies and thyme. Season with salt and red pepper flakes, but be careful — the anchovies are also salty. Cook and stir, breaking up the anchovies with a wooden spoon, until the anchovies dissolve, about 2 minutes. Add the vinegar and simmer to reduce it away. Add the drained beans and toss to coat in the oil. Add 1½ cups pasta water, bring to a simmer, and let cook until reduced by about half, about 4 minutes. Once the sauce is simmering, add the orecchiette to the boiling water. When the sauce is ready and the pasta is al dente, remove the pasta with a spider or small strainer and add directly to the sauce, reserving the pasta water. Add the parsley and the remaining 1 tablespoon olive oil and toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.