pasta « Tag

Posted on 22 April 2012 by

Pasta with Tomato-Aglio-Olio Sauce

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By David Harbilas

I love dishes that make use of few ingredients, and aglio-olio, or garlic-oil sauce is a great example.

In its simplest form it is exactly as it says–garlic sauteed in oil and tossed with pasta.

My favorite version comes from Lydia Shire, who chooses to “roast” whole garlic cloves in a pan with olive oil, then puree the oil and garlic and toss the pasta with the puree.

This version is a derivation of that. Italians love the use of toasted bread crumbs with pasta in place of cheese, especially when serving fish. Here you can use either.

Serves 4

1 head of garlic, cloves separated and peeled
2 tomatoes, peeled, seeded and diced
1 teaspoon red pepper flakes Read the rest of this entry »

Posted on 06 November 2010 by

Austerity and Pasta e Fagiole

pasta-e-fagioliBy David Harbilas

One day last week I went to work faced with the task of feeding my co-workers with little to use.

Our walk-in was full of steak, pork, fish, and vegetables, but all that was set-aside was some chicken.

Luckily, I also found about 10 pounds of heirloom tomato scraps that were, to put it mildly, past peak.

In the spirit of frugal cooking I decided to make pasta e fagiole, the Italian soup of beans and pasta simmered in a tomato broth.

This is a perfect end-of-the-season recipe, since scraps or whole tomatoes that are overripe can be used. A simple puree of tomatoes provides the base, while the beans and pasta provide the meat.

Makes about 1 gallon soup

8 tomatoes, overripe, if possible
1 onion, diced Read the rest of this entry »

Posted on 02 June 2010 by

Pasta Ponte Vecchio

pasta2By David Harbilas

There is a story about this dish, which may not seem too interesting to some.

When I was a teenager I ate out with my family a lot, many times at some very nice restaurants in and around the Boston area.

One of these restaurants was called Ponte Vecchio, located in Danvers.

It may still be in business, but it has since become a memory for me. Their signature was a table-side filleted whole fish dressed with lemon and olive oil, but for our family a simple pasta dish made with rigatoni, proscuitto, peas, tomatoes and cream was it.

It took me a while to warm up to the dish, since I’d first loved a fusilli recipe made with a simple tomato-basil sauce. But my brother’s insistence that his favorite pasta ponte vecchio was better than my short-lived favorite eventually won me over.

Serves 4

  • 1 pound rigatoni or penne pasta
  • About ¼ cup proscuitto, thinly sliced into ribbons
  • 2 cups peas, blanched
  • 1 cup chopped tomatoes
  • ½ cup white wine Read the rest of this entry »
Posted on 31 May 2010 by

Recipe: Pasta with Cherry Tomatoes, Asparagus, and Goat Cheese

pastaBy David Harbilas

The title of this recipe may sound boring, but despite its simplicity it’s a great example of how raw tomatoes can be the base of a flavorful pasta sauce.

The key lies in using a small amount of the pasta cooking water to slightly warm the tomatoes and melt the goat cheese into a sauce.

Using the best quality cherry tomatoes, in season, also helps.

Some torn basil and a drizzle of a good quality extra virgin olive oil add spice and fruit.

Serves 4

  • 1 pound pasta, preferably penne, shells or fusilli
  • 2 cups cherry tomatoes, halved
  • 1 cup asparagus, blanched and cut into ½ inch long segments
  • 1 cup goat cheese, crumbled Read the rest of this entry »
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Posted on 11 December 2008 by

Recipe: Baked Pasta with Eggplant

By Michelle Fabio

For those of you who like lasagna but are bored with the same old layered version, I present to you baked pasta with eggplant, fresh from my kitchen in southern Italy.

This is a delicious, hearty dish that feeds lots of people, so it’s particularly great at holiday time!

Baked Pasta with Eggplant

– 3 medium eggplants
– 200 grams of pancetta, cubed
– 1 large clove of garlic, minced
– One large jar of tomato sauce or peeled tomatoes
– 3 large basil leaves Read the rest of this entry »

Posted on 16 June 2008 by

15-Minute Pre-Tomato-Season Pasta

By Kira Hamman

I had this for lunch today, and it made me feel a teeny bit better about the cold, grey, rainy day (which is great for the plants, I know, I know).


  • 2 tbsp. olive oil
  • 2 large garlic cloves
  • 28 oz. can good-quality whole tomatoes (I like Muir Glen)
  • 3 tbsp. good-quality tomato paste (I like the kinds that come in a toothpaste tube at the Italian grocery) Read the rest of this entry »

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