Peppery Panko Perciatelli Food

PEPPERY PANKO PERCIATELLI

Steps:

• Heat 1/4 cup oil in a heavy skillet. Add panko, and saute over medium heat, stirring constantly, until golden brown, about 10 minutes. Remove from heat.
• Heat the remaining oil in a small pan, add pepper flakes, cook over low heat a few minutes, then add raisins and capers. Cook for two minutes, then set aside.
• Bring a large pot of salted water to a boil. Wrap the pasta in a clean kitchen towel. Holding it on the edge of the counter, break it in four places inside the towel. Drop the pasta from the towel into the pot, cook about 10 minutes until it is al dente, then drain it, leaving it moist. Return it to the pot, toss with the raisin mixture, then with the panko and parsley. Season to taste with salt, and serve at once.

PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO

Steps:

• Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt; toss. Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes). Place unpeeled garlic cloves on prepared baking sheet with tomatoes. Bake until garlic is tender, about 30 minutes. Transfer garlic to work surface. Turn tomatoes over, cut side up. Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer. Cool tomatoes on baking sheet.
• Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. Cool.
• Peel garlic. Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper. Pulse to coarse puree. With machine running, gradually add 5 tablespoons oil. Transfer pesto to bowl; season with salt and pepper. DO AHEAD: Pesto can be made 1 day ahead. Cover and chill. Place remaining roasted tomatoes in small bowl; cover and chill. Store remaining 1 tablespoon almonds airtight at room temperature.
• Chop remaining 1/3 of roasted tomatoes. Coarsely chop remaining 1 tablespoon almonds. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Place pesto in large bowl. Stir in 1/2 cup pasta cooking liquid. Add pasta and chopped tomatoes; toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten. Season to taste with salt and pepper. Sprinkle chopped nuts and remaining 1 tablespoon oregano over. Serve, passing cheese alongside.

PERCIATELLI AMATRICIANA STYLE

Steps:

• Cook the diced pancetta and chopped onion in a skillet until brown.
• Cut the peeled tomatoes into small pieces and add with pepper and salt, cooking over high heat for 20 minutes.
• Cook the Perciatelli for 11 minutes in briskly boiling salted water, drain and place in serving dish. (reserving some water to add to dish).
• Add the sauce and sprinkle abundantly with grated Pecorino cheese.

PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES

Steps:

• Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
• Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
• Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.