Pasta with Tomato and Peas

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound linguine
* 3 tablespoons extra-virgin olive oil
* 3 shallots, chopped
* 2 garlic cloves, minced
* 1 carrot, diced
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons tomato paste
* 1/2 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon dried parsley
* 1 1/2 cups frozen peas, thawed
* 1/4 cup grated Parmesan
* 1/4 cup grated Romano

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups
of the pasta water.

Meanwhile, heat the oil in a large nonstick frying pan over medium
heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until
tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot
pasta water. Stir to melt the tomato paste and create a sauce, adding
more pasta water if necessary. Stir in the oregano, thyme, and
parsley. Gently fold in the cooked pasta, peas, and the cheeses,
adding more reserved pasta water if necessary. Transfer to a platter
and serve immediately.

From: foodnetwork.com

Giada's Carbonara

Cook time: 15 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 1 bunch asparagus, ends trimmed, rubber band left on
* 1 pound linguini
* 1 cup Basil Aioli, recipe follows
* 1 cup shaved pecorino
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 4 tablespoons butter
* 4 to 6 large eggs
* Salt and freshly ground black pepper


Directions

Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.


Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.


Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.


Basil Aioli:

* 1 clove garlic, minced
* 2 large egg yolks*
* 2 teaspoons mustard
* 1 teaspoon lemon juice
* 1/4 cup finely chopped fresh basil leaves
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon cayenne
* 1/2 cup vegetable oil
* 1/2 cup extra-virgin olive oil

Yield: 1 cup

Prep Time: 5 minutes

Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

Pasta with Pancetta and Tomato Sauce

Cook Time: 30 min
Level: Easy
Yield: 6 servings

Ingredients

* 6 ounces pancetta, diced
* 2 tablespoons olive oil
* 1 onion, chopped
* Sea salt
* 2 garlic cloves, coarsely chopped
* Pinch dried crushed red pepper flakes
* 1 (28-ounce) can tomato puree
* 1 pound linguine
* 1/2 cup grated Pecorino Romano

Directions

Add the pancetta to a heavy large skillet over medium heat. Add olive
oil and saute until golden brown, about 8 minutes. Add the onion and
saute until tender, about 5 minutes. Season with salt. Add the garlic
and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in
the tomato puree. Simmer uncovered over medium-low heat until the
sauce thickens slightly and the flavors blend, about 15 minutes.
Season the sauce with salt, to taste.

Meanwhile, boil the linguine in a large pot of boiling salted water
until tender but still firm to the bite, stirring occasionally, about
8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the linguine with the sauce in the skillet, adding some of the
reserved cooking liquid until the pasta is moist but being careful not
to dilute the sauce. Toss with the cheese. Season with salt, to taste.

From: foodnetwork.com

Linguine with Shrimp and Lemon Oil

Cook Time: 15 min
Level: Easy
yield: 4-6 servings

Ingredients

For the lemon oil:

* 1/2 cup extra-virgin olive oil
* 1 lemon, zested

For the pasta:

* 1 pound linguine pasta
* 2 tablespoons olive oil
* 2 shallots, diced
* 2 garlic cloves, minced
* 16 ounces frozen shrimp
* 1/4 cup lemon juice (about 2 lemons)
* 1 lemon, zested
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 3 ounces arugula (about 3 packed cups)
* 1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of
the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium
heat. Add the shallots and garlic and cook for 2 minutes. Add the
shrimp and cook until pink, about 5 minutes. Add the cooked linguine,
lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off
the heat and add the arugula. Using a mesh sieve, strain the lemon
zest out of the reserved lemon olive oil and add the oil to the pasta.
The zest can be discarded. Add the chopped parsley to the pasta and
toss to combine. Serve immediately.

From: foodnetwork.com