PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA
For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
- Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
- Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
- Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 15 grams, Carbohydrate 112 grams, Fat 25 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
LINGUINE WITH GARLIC OIL AND PANCETTA
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 500 degrees F.
- Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it.
- And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.
PASTA WITH ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE
This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
- When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
- When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
- Serve with more red-pepper flakes, black pepper and Parmesan.
PASTA WITH ROASTED VEGETABLES AND ARUGULA
For a fresh take on supper, toss pasta with greens and roasted vegetables instead of your usual sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.
- Peel roasted garlic and mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.
Nutrition Facts : Calories 350 g, Fat 10 g, Fiber 5 g, Protein 11 g
LINGUINE WITH PANCETTA AND ARUGULA
A cream sauce is comforting on a cold winter's night. Leftover pancetta will last several days in the fridge, or wrap and freeze it for the next time you make pasta. This recipe is from Heather Trim at Food and Drink.
Provided by Leslie
Categories Cheese
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pasta pot full of salted water to a boil. Heat oil in a medium saucepan over medium heat.
- Add pancetta and stir until fairly crisp, 2 to 5 minutes. Add shallots; cook 1 to 2 minutes. Add wine, boil until 2 tbsp remain.
- Add pasta to water and cook according to package directions. Add sauce to pancetta mixture and stir until hot.
- Add arugula to heated sauce just before pasta is cooked. Drain pasta, add to sauce and toss with black pepper and salt if needed. Serve with Parmesan Cheese.
Nutrition Facts : Calories 522.3, Fat 6.3, SaturatedFat 0.9, Sodium 14.9, Carbohydrate 89.3, Fiber 3.8, Sugar 3.8, Protein 15.5
SAUTEED ARUGULA WITH PANCETTA AND GARLIC
Steps:
- Saute the garlic and pancetta in a large skillet over medium-high heat until they begin to crisp and turn golden. If the pancetta is lean and renders little fat, add the olive oil. Add the arugula and cook, turning occasionally, until the leaves wilt, 3 to 5 minutes. Season to taste with salt and pepper and serve.
SPAGHETTINI WITH PANCETTA, FENNEL AND ARUGULA
A simple pasta dish comes to the rescue for a fabulous meal. The flavours of pancetta, fennel and arugula are complemented wonderfully by the delicate cream sauce.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim root end and stalks from fennel bulb. Finely chop fennel fronds; set aside. Cut bulb in half lengthwise and trim out core. Cut out each half lenghtwise into thin slices; set aside.
- In a large pot of boiling salted water, cook pasta according to package directions until tender but firm (al dente). Drain, reserving 1 1/2 cups of the pasta cooking water; return pasta to pot.
- Meanwhile, in a skillet, melt butter over medium-high heat; add sliced fennel bulb, panctta and garlic; sauté for about 5 minutes or until fennel is tender.
- Whisk flour into cream and stir into pan; cook, stirring for about 3 minutes until thickened. Stir in the grated Parmesan cheese.
- Add to pasta in pot and gently toss, adding the arugula and enough of the reserved pasta water to moisten,
- Season to taste with salt and pepper. Top each serving with shaved Parmesan cheese and reserved fennel fronds.
Nutrition Facts : Calories 521.1, Fat 13.9, SaturatedFat 7.9, Cholesterol 37.3, Sodium 213.5, Carbohydrate 80.1, Fiber 5.2, Sugar 2.3, Protein 18.8
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
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