Part 11 (1/2)

Penne with Pomodoro Crudo SERVES 6 PHOTO PASTA.

Kosher salt 1 pound penne 1 pound ripe tomatoes, cut into -inch dice Pinch of sugar Maldon or other flaky sea salt 6 tablespoons extra virgin olive oil Freshly grated Parmigiano-Reggiano for serving Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt. Drop in the pasta and cook until just al dente. Drain the pasta, reserving about cup of the pasta water.

Combine the tomatoes and cup of the reserved pasta water in another large pot and bring to a simmer over medium-high heat. Season the tomatoes with the sugar and Maldon salt to taste, add the pasta, and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the oil and serve immediately, with grated Parmigiano on the side.

Penne all'Arrabbiata SERVES 6 PHOTO PASTA.

Kosher salt cup tomato paste 1 tablespoon hot red pepper flakes 1 cups Pom strained tomatoes, simmered until reduced by half 1 pound penne cup extra virgin olive oil Maldon or other flaky sea salt Freshly grated Parmigiano-Reggiano for serving Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, combine the tomato paste and pepper flakes in a large pot and stir over low heat just until fragrant. Stir in the tomato sauce and remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving cup of the pasta water.

Add the pasta and the reserved pasta water to the tomato sauce and stir and toss over medium heat until until the pasta is well coated. Season with salt if necessary, then add the oil, tossing well. Serve immediately, with grated Parmigiano on the side.

Penne alla Puttanesca SERVES 6 PHOTO PASTA.

8 to 10 salt-packed anchovy fillets Kosher salt 6 tablespoons extra virgin olive oil medium red onion, cut into -inch dice 4 garlic cloves, thinly sliced 1 cups Pom strained tomatoes, simmered until reduced by half 1 to 2 teaspoons hot red pepper flakes 1 pound penne 2 tablespoons salt-packed capers, rinsed and soaked overnight in cold water (change the water frequently) 1/3 cup pitted Gaeta olives, coa.r.s.ely chopped cup pitted Gaeta olives, coa.r.s.ely chopped 1/3 cup coa.r.s.ely chopped fresh Italian parsley cup coa.r.s.ely chopped fresh Italian parsley Freshly grated Parmigiano-Reggiano for serving Put the anchovies in a small bowl and set it in the sink under a stream of cold running water for 20 minutes. Drain the anchovies, pat dry, and coa.r.s.ely chop them.

Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, combine the oil, onion, garlic, and anchovies in another large pot and cook over medium heat, stirring, until the onion is lightly browned and the anchovies have broken down, about 5 minutes. Add the tomato sauce and red pepper flakes and cook, stirring, until fragrant, about 3 minutes. Remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving cup of the pasta water.

Add the pasta and the reserved pasta water to the tomato mixture and stir and toss over medium heat until the pasta is well coated. Stirr in the capers, olives, and parsley and serve immediately, with grated Parmigiano on the side.

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3 Pestos: Basil, Broccoli Rabe & Walnut [image]

Pennette with Cauliflower Ragu [image]

Pennette with Summer Squash & Ricotta [image]

Pennette with Swiss Chard Ragu [image]

Penne alla Primavera [image]

Penne alla Papalina

Pennette with 3 Pestos SERVES 6 PHOTO PASTA.

Kosher salt 1 pound pennette 2/3 cup Basil, Walnut, or Broccoli Rabe Pesto (recipes follow) cup Basil, Walnut, or Broccoli Rabe Pesto (recipes follow) Freshly grated Parmigiano-Reggiano for serving Chopped walnuts for garnish if using Walnut Pes...o...b..ing 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Drop in the pasta and cook until just al dente.

Drain the pasta, reserving cup of the pasta water, and transfer to a serving bowl. Add the pesto and cup of the reserved pasta water and stir and toss until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Serve immediately, with a sprinkling of walnuts if using walnut pesto, and grated Parmigiano on the side.

BASIL PESTO.