Capellini with Fresh Cherry Tomatoes and Basil

Ingredients

Kosher salt

1/2 c olive oil, plus extra for the pot

2 Tb minced garlic (6 cloves)

4 pts small cherry or grape tomatoes

18 large basil leaves, julienned

2 Tb chopped fresh curly parsley

2 tsp chopped fresh thyme leaves

1 tsp freshly ground black pepper

1/2 tsp crushed red pepper flakes

12 oz capellini or angel hair pasta

1 1/2 c freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add pasta.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

 Drain the pasta, reserving some of the pasta water.  Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

*I made this last night (motivated by a plethora of cherry tomatoes) and it was DELISH!  I didn't add the red pepper flakes, but left them in the recipe for you to decide.  I cooked the tomatoes on low for probably about twice as long as the recipe says, so they would break open more.  Hope you enjoy!
**Tried them with the pepper flakes and it made it much spicier.  I suggest you add a cautious amount and see what you think.  Or leave them out completely like I did when I made them the first time.

Mac N' Cheese Done Right

This is the recipe I made over the summer at Mom's house.  Amy asked for it a while ago, and I have no good excuse as to why it's taken me this long.

But, make it and eat it and you'll be so happy, you'll find it in your hearts to forgive me.

I've had to increase amounts over the years, so it feeds my growing family with enough for leftovers the next day.  So, this is the original recipe 4x'ed.  It makes a lot, but they eat a lot.  It's their favorite meal.

7-8 C. uncooked pasta (depending on how creamy you like your mac)
4 T. butter
4 T. flour
1 tsp. salt
1 scant tsp. pepper
1 heaping tsp. dry mustard
1 tsp. Worcestershire sauce (DON'T leave this out.  It is a subtle flavor, but really sets this recipe apart from other mac n' cheese wannabes)
4 C. half and half (you can use milk, but it's just that much amazing-er with the half and half)
5-6 C. cheese, cubed or shredded (again, the amount can vary depending on how saucy you want it.  And feel free to mix it up with the cheeses--sharp cheddar, Swiss or Gruyere, Monterrey jack, Parmesan, I think I even threw in some Gouda once--it is all delicious)
6 T. some sort of topping--bread crumbs, crushed Ritz crackers, crushed corn flakes tossed with butter, or (my personal favorite) Parmesan cheese

Cook pasta according to package directions.  Drain.  My family likes them on the well-done side for this dish.

While the pasta is cooking, melt butter in a large sauce pan, or enameled Dutch oven over medium heat.  Whisk in flour, salt, pepper, mustard, and Worcestershire sauce.  Reduce heat to low.

Add the milk gradually, stirring as you go so you don't get any lumps.  Add the cheese.  Continue stirring until the cheese melts and the sauce is creamy and smooth and delicious.

Stir the noodles into the cheese sauce.

If you want, you can eat it right now.  Usually, I can't resist a few bites at this stage.  But, if you want the flavors to combine even more, you can bake it.

Pour the mixture into a 9x13, or other large glass pan.  Unless you used the Dutch oven, then just leave it.  Top with your topping of choice.  Cover (if using aluminum foil, I recommend lightly spritzing with oil or cooking spray to prevent sticking.

Bake at 350 for 20-30 minutes, or until it's bubbly and beautiful.  Uncover and switch it to broil for the last 5, for a fabulous golden top.

Ideally, let it sit for 5-10 minutes so it can cool a bit and the sauce has a chance to thicken a little.

Quick and Easy Alfredo Sauce

I replaced half the cream cheese with gorgonzola and ooohhhh lala - DELICIOUS!

INGREDIENTS:

1/2 cup butter 1 (8 ounce) package cream cheese 2 teaspoons garlic powder

2 cups milk 6 ounces grated Parmesan cheese 1/8 teaspoon ground black pepper

DIRECTIONS:

1.

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Pasta Primavera with Walnuts

8 oz. gemelli (short twisted pasta) or penne (tube-shaped pasta)
1 cup diagonally sliced thin carrots (1/4 inch)
2 cups diagonally sliced asparagus (1/4 inch)
1/2 cup frozen small peas
1 (14-oz.) can quartered artichoke hearts, drained
3 tablespoons butter
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
1 cup chopped walnuts
1/3 cup torn fresh basil
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2/3 cup plus 1/4 cup grated Parmesan cheese, divided

1. Cook pasta according to package directions, adding carrots during last 5 minutes of cooking. Add asparagus and peas during last 3 minutes. Add artichoke hearts during last 1 minute. Drain, reserving 1/4 cup pasta cooking water. Return pasta and vegetables to pot, along with reserved pasta water.

2. Meanwhile, cook butter, oil and garlic in medium skillet over medium heat 30 seconds or until butter melts and garlic begins to sizzle. Add walnuts; reduce heat to low. Cook and stir 5 minutes or until walnuts are lightly toasted.

3. Toss walnut mixture, basil, salt, pepper and 2/3 cup of the cheese with pasta. Top with remaining 1/4 cup cheese.

5 (1 3/4-cup) servings

I know there are a lot of pasta primavera recipes (all yummy in my experience), but we just made this last night and it is by far my favorite!