Pasta Estiva (Summer Pasta)

Here, the soft, small mozzarella balls are cut in half so they melt throughout the dish of pasta. The combination of the sweet, tangy tomato sauce with the crunchy, buttery pine nuts and soft, oozing mozzarella makes a very special eating experience.

This pasta dish is easy and inexpensive to make. It is a dish that is rich in protein and carbohydrates, making it a wonderful one-dish meal. A simple green salad or crudités with small bowls of extra-virgin olive oil and sea salt for dipping served alongside is perfect, and a crisp dry white wine like Greghetto or a Pinot Grigio makes the meal complete.

SERVES 4 - 6

1/4 cup extra-virgin olive oil
1 pound cherry tomatoes, halved
10 fresh basil leaves, roughly chopped, plus more whole leaves for garnish
1 clove garlic, minced
1 pound dried short pasta (such as penne or campanelle)
15 small balls fresh mozzarella, halved
1/4 cup pine nuts, toasted
1/2 teaspoon sea salt

1. In a large saucepan, heat the oil over medium heat. Add the tomatoes, basil, and garlic.
2. Cook until the tomatoes are soft, 15 to 20 minutes. Remove from heat.
3. Cook the pasta in a large pot of boiling salted water until al dente; drain well, then transfer the pasta to the sauté pan with the sauce. Add the mozzarella balls and toss to combine them with the tomato sauce and pasta. Add the pine nuts and toss. Add the salt and mix again.
4. Serve immediately on a large oval platter, garnished with large basil leaves.

Enjoy!

R O S A N N I N C . C O M

Pasta Ortolano (Greengrocer-Style Pasta)

Pasta Ortolano is the quintessential spring pasta, using the best of the fresh produce available in early spring. It is inspired by my love of the Italian countryside and the bounty of vegetables available. The dish offers a delightful mixture of textures: velvety wilted spinach, slightly crisp asparagus, and firm spring peas that burst upon the tongue. The flavors are light and distinctly green. This is a very fresh-tasting dish that is easy to eat and makes you feel very healthy after you eat it. Serve with Prosecco, a sparkling white wine from Italy.

SERVES 4

1/4 cup extra-virgin olive oil, plus more if necessary
4 ounces spinach, washed and chopped into 3-inch pieces
1 pound very thin asparagus, ends trimmed, cut into 2-inch lengths
1/2 cup shelled spring peas or frozen baby peas
1 clove garlic, minced
Sea salt
1/4 cup dry white wine
1 pound dried penne rigate pasta, preferably De Cecco brand
Parmigiano-Reggiano cheese, in one piece for grating

1. In a large saute pan, heat the oil over medium-high heat. Add the spinach, asparagus, peas, garlic, and 1 teaspoon salt and saute, stirring constantly, until the spinach is wilted and the asparagus and peas are tend but not mushy, about 10 to 15 minutes. Add the wine and cook until it has almost evaporated, about 5 minutes.

2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente (with a little give), 12 to 15 minutes. Drain in a colander.

3. Put half of the vegetable mixture in the pasta pot, then return the pasta to the pot and top with the remaining vegetable mixture. Toss to combine the pasta and vegetables, adding salt to taste if necessary. Add a drizzle of oil if the sauce seems too dry. Grate cheese over the top and serve immediately.

Enjoy!

R O S A N N I N C . C O M