Spicy, Garlicky Corkscrew Pasta

Pasta + veggie + cheese is a versatile formula that can hardly go wrong. This recipe is one such example of a magical alchemical combinations of those elements that results in wild success. Crisp, caramelized broccoli blends seamlessly with pungent sweet and chewy sundried tomatoes and creamy, pungent goat cheese. Red pepper flakes add a punch of spice (which I would happily increase if serving only myself) and (high-quality) Parmesan cheese dusts everything with enough umami to make the absence of meat only a passing thought. Although this is a winning combination, I could see easily substituting cauliflower for the broccoli and olives and/or capers for the sundried tomatoes, with that only being one of many stunning possible combinations. It's a great weeknight dinner, full of whole grains, vegetables, and most importantly, flavor, that can be whipped up in the time that it takes for moo shu pork to arrive on your doorstep. A classic formula that can become a tribute to the season, this recipe, whether used verbatim or merely as a template, is something every home chef should have in their back pocket.

Spicy, Garlicky Corkscrew Pasta with Broccoli, Sun-Dried Tomatoes, and Goat Cheese
adapted from The Fresh and Green Table by Susie Middleton
serves 4

1/2 pound dried whole wheat cavatappi, fusili, or other corkscrew-shaped pasta
5 tablespoons extra-virgin live oil, plus more if needed
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 pound small broccoli florets, cut into pieces about 1 to 1 1/4-inch long and 1/2 to 3/4-inch wide
1/2 cup thinly sliced drained oil-packed sundried tomatoes
2 ounces goat cheese, crumbled while still cold
1/3 cup coarsely grated Parmigiano-Reggiano

1. Bring a large pot of salted water to a boil. Put a colander in the sink and place a glass liquid measure next to it. Add the pasta to the boiling water and cook until al dente, 9 to 10 minutes, or according to the package instructions. Take the pot off the heat and, before draining the pasta, ladle or pour about 2/3 cup of the pasta water into the glass measure. Drain the pasta in the colander and let it sit, loosely covered with foil or a pot lid.

2. Have ready a small heatproof bowl near the stove. In a large nonstick stir-fry pan, heat 3 tablespoons of the olive oil over medium-low heat. When the oil is hot, add the garlic and red pepper flakes and cook, stirring, until the garlic begins to simmer in the oil. Cook for just about 30 seconds more to infuse the oil. (Do not let the garlic brown.) Pour and scrape all the seasoned oil into the heatproof bowl and reserve. Wipe the pan out with a paper towel.

3. Return the pan to heat, add the remaining 2 tablespoons olive oil, and raise the heat to medium-high. When the oil is hot (it will loosen up), add the broccoli and 1 teaspoon salt and stir well. (I like a silicone spatula for this). The pan will seem crowded and the broccoli may look dry, but don't worry; the broccoli will shrink and give off moisture as it cooks. Cook, stirring occasionally, until the broccoli has shrimp (it will mostly fit in a single layer in the pan), all the florets have turned bright green, and most have a little browning on them, about 10 minutes.

4. Measure out 1/3 cup of the pasta water (save the rest) and pour it into the stir-fry pan. Quickly add the sun-dried tomatoes. Then cover the pan briefly (if you don't have a id, improvise with a sheet pan) and continue cooking until the water as simmer down to almost nothing (this will happen in just 15 to 20 seconds). Uncover and remove the pan from the heat.

5. Add the drained pasta to the pan, season it with 1/4 teaspoon salt, and drizzle it with the reserved garlic-red pepper oil. (Be sure to scrape all the seasoned oil out of the bowl. Stir briefly. Add all of the goat cheese and most of the Parmigiano and stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water and stir again until the goat cheese loosens up a bit and gets creamier. Add another 1 to 2 tablespoons pasta water, if necessary.

6. Serve right away, garnished with the remaining Parmigiano.

Sun-Dried Tomato, Spinach, and Portobello Melt

Although I do love meat, when I'm feeding just myself I usually go for vegetarian fare. This often means my dishes are centered around eggs (frittatas or omelets with lots of veggies), beans,  or cheese (I'm a connoisseur of all manner of grilled cheese sandwiches), but mushrooms also make a great savory, hearty main course. Portobello mushroom melts are an extremely common vegetarian option on restaurant menus, usually grilled and slathered in cheese, peppers, and onions. Although that most definitely makes for a delicious meal, I went a more Mediterranean direction with my portobello melt. The intensely flavored sun-dried tomatoes are a great foil to robust and hearty mushroom, with a layer of richness from the cheese and freshness from the spinach. If you have the time, this melt would be even more flavorful if the portobello cap is marinated and grilled separately before putting the sandwich together. While the big, meaty bite of a portobello cap is satisfying, you could also prepare this melt with great success using shiitake mushrooms instead. And if you're not in the mood for a sandwich, throw this delicious suite of ingredients into a frittata for a superb breakfast, lunch, or dinner.


Sun-Dried Tomato, Spinach, and Portobello Melt
serves 1

2 slices whole grain bread
1 large portobello mushroom capped, stem removed and cleaned
0.5 oz. recipe-ready sun-dried tomatoes (scant 1/4 cup)
0.5 oz. spinach
1.5 oz. mozzarella cheese
Olive oil cooking spray

1. Heat a panini or sandwich press according to manufacturer's instructions until hot. (Alternatively, heat a well-seasoned ridged grill pan over moderate heat.)

2. Place portobello cap on one slice of bread, top with spinach, sun-dried tomatoes, and cheese, and top with the second slice bread.

3. Spray the panini press with olive oil cooking spray (or brush one side of each piece of bread with olive oil). Put sandwiches on press, pull top down and cook until sandwich is browned and crisp, 4 to 8 minutes. (If using a grill pan cook until first side is brown, then flip and continue cooking until opposite side is browned and crisp, placing a heavy pan on top of sandwich during cooking, if desired.)

Caprese Omelet

Traditional Caprese salad, a common Italian antipasto, consists of fresh buffalo mozzarella, tomatoes, and basil, dressed simply with salt, pepper, and olive oil. Ordinarily I have no interest in anything labeled Caprese (in the style of Capri) because that usually means it includes raw tomatoes, the food I dislike above nearly every other (and yes, I realize it is strange that there are sun-dried tomatoes in this recipe, which I like). However, I am borrowing that label for this omelet, which in generous terms also falls under the Caprese category.

When I'm only cooking for myself because my husband isn't around (or awake yet), I often turn to eggs. They're healthy, quick-cooking, and omelets and frittatas are a great opportunity for creativity and to use up orphaned bits of ingredients remaining from other recipes-the sun-dried tomatoes were originally purchased for Avocado-Dressed Shrimp a la Mexicana and the mozzarella to make pizza. Combine that with a recently acquired basil plant, and a Caprese dish seemed only natural. This fresh and flavorful omelet is great any time of the day and becomes a complete meal with toast and a side salad or piece of fruit.

Caprese Omelet
serves 1

2 eggs
Salt and freshly ground black pepper
Olive oil cooking spray
1/4 cup chopped basil, plus additional for garnish
1/4 cup chopped recipe-ready sun-dried tomatoes (not packed in oil)
2 tablespoons shredded or finely cubed mozzarella cheese

1. In a small bowl, beat the eggs until frothy and well-combined and season with salt and pepper. Preheat a small nonstick skillet over medium to medium-high heat and spray with cooking spray. Add the eggs and stir with a heatproof rubber spatula, while shaking the skillet, until the eggs are nearly set.

2. Add basil, tomato, and cheese to center of the eggs. Shake the skillet to loosen the omelet, then use the spatula to fold one-third of the eggs over the filling. Fold the opposite third over the filling, place the lid on the skillet, and cook briefly until the cheese is melted. Remove the lid and tilt the skillet to turn the omelet onto a plate. Garnish with additional basil, if desired, and serve warm.