Hot Outta The Oven: Indian Summer Pasta
Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Here she unveils her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Got a rumble in your belly for something you want her to cook up a recipe for? Email us at [email protected]
Last time I checked, cooking for groups on a hot summer day was on my “Top Ten list of Things I Don’t Want To Do”…until I was stuck with an apartment full of people to feed on a sweltering weekend in NYC and nowhere to hide. Out popped this pasta dish that actually peaks in flavor when it’s served at room temp. If you’re lucky enough to have leftovers, refrigerate the pasta and once you’re ready for re-service, let it sit out for 15 minutes before giving it a good stir and maybe another drizzle of olive oil and some salt and pepper. And pssst – this is one of those recipes that sneaks in under $15. Indian Summer Pasta
1 bunch broccoli rabe, trimmed and rinsed
One 1-pound box campanelle, farfalle or other short pasta
2 tablespoons olive oil
One 7-ounce package Spanish chorizo, chopped into 1/2-inch pieces
3 cloves garlic, finely chopped
3 large roma tomatoes, chopped
One 15-ounce can small pitted black olives, drained
Grated zest of 1 lemon, plus wedges, for serving
One 5-ounce bag arugula
2 giant handfuls of grated pecorino romano cheese, plus more for serving
Freshly ground pepper
1. Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until just tender, 3 to 4 minutes; using tongs or a slotted spoon, remove the broccoli rabe from the water and transfer to a bowl to cool. Bring the water back to a boil, add the pasta and cook until al dente, about 11 minutes; drain.
2. While the pasta is cooking, in a large skillet, heat the olive oil over high heat. Add the chorizo and cook until aromatic and the oil has turned orange, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes and olives, season with salt and cook for 2 minutes. Meanwhile, coarsely chop the cooled broccoli rabe and then stir into the pan. Remove from the heat and stir in the drained pasta and lemon zest.
3. Carefully transfer the pasta to a serving bowl along with the arugula and cheese and toss to combine. Season with salt and pepper and squeeze in a few wedges of lemon juice. Let cool to room temperature, about 30 minutes, before serving with more cheese.
Sub in: BACON!
Chop 8 slices bacon into 1/2-inch pieces, and skip the olive oil and chorizo. Just cook the bacon until the fat has been rendered before proceeding with the garlic in the recipe.
Give the broccoli rabe a good rinse as you would lettuce. Then pull apart any clumps where the stems are thick and woody; using a veggie peeler, strip away a few layers from the stems, revealing the pear-green flesh, where it’s tender and sweet.