Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Easy Pizza Sauce

• 
  
  1 28-oz. can whole peeled plum tomatoes
  
  

Pulse the tomatoes in a food processor until almost smooth. Transfer to a 3-quart saucepan over medium heat and bring to a simmer. Reduce the heat to maintain the simmer and cook, stirring occasionally, until very thick and reduced to about 2 cups, about 40 minutes.

Classic Chicken Cacciatore

Cacciatore, or alla cacciatora, means hunter's style, since this dish is traditionally made in Italy with wild game like rabbit, boar or pheasant. In the U.S., it's typically made with chicken: a whole chicken, cut into eight pieces and then seared in hot olive oil. Once browned, the chicken slowly cooks in a tomato sauce infused with fresh herbs and red wine. It's a simple combination that yields deep flavor.

• 
  
  1 4-lb. chicken
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, cut into small dice
  
  


• 
  
  3/4 cup dry red wine
  
  


• 
  
  4 fresh sage leaves
  
  


• 
  
  2 3-inch sprigs fresh rosemary
  
  


• 
  
  2 sprigs fresh flat-leaf parsley
  
  


• 
  
  2 bay leaves, preferably fresh
  
  


• 
  
  1 28-oz. can whole plum tomatoes, finely chopped, juice reserved
  
  

Cut the chicken into 8 serving pieces: With a boning knife or chef’s knife, cut each leg off the chicken above the thigh bone. Then separate each leg into drumstick and thigh following the line of fat on the underside. With kitchen shears, cut out the back bone and discard. With a chef’s knife, cut through the breastbone so you have 2 breast halves with the wing attached. Cut across each breast to separate it into 2 pieces.

Pat the chicken dry and season generously with salt and pepper. Heat 2 Tbs. of the oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat until shimmering hot. Working in 2 batches, cook the chicken until golden-brown, 3 to 4 minutes per side. (Reduce the heat to medium for the second batch if the brown bits sticking to the pan get too dark.) Transfer the chicken to a plate.

Pour off all but a thin layer of fat from the pan. Lower the heat to medium and add the remaining 1 Tbs. oil. Add the onion and a pinch of salt and cook, stirring and scraping up any browned bits with a wooden spatula, until the onion is tender and lightly browned, about  5 minutes. Add the red wine, raise the heat to medium high, and boil until the wine is reduced by half, 3 to 5 minutes. Tie the herbs together in a bouquet garni and add to the pan along with the tomatoes and their juice. Return the chicken pieces to the pan, turn to coat them in the sauce, and gently simmer, uncovered, turning the chicken occasionally, until just cooked through, 25 to 30 minutes.

Using tongs, transfer the chicken to plates or a serving platter. Remove the herbs and season the sauce to taste with salt and pepper. Spoon the sauce over the chicken, and serve.

Spaghetti with Grilled Ratatouille

Grilled vegetables—that summer side dish staple—easily become a satisfying main course when turned into a vibrant sauce for spaghetti.

• 
  
  1 lb. ripe plum tomatoes, halved
  
  


• 
  
  2 medium zucchini (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
  
  


• 
  
  2 baby eggplants (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
  
  


• 
  
  1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered
  
  


• 
  
  1 large red onion (about 1 lb.), cut into 1/2-inch slices
  
  


• 
  
  1 small head garlic
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 tsp. herbes de Provence
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup pitted Kalamata olives
  
  


• 
  
  12 oz. dried thin spaghetti
  
  


• 
  
  2 Tbs. chopped fresh basil
  
  


• 
  
  2 tsp. chopped fresh marjoram
  
  


• 
  
  1/2 cup crumbled feta or goat cheese
  
  

Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper.


Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.


When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.

Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil; process until smooth.


Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.


Toss 1/2 cup of the tomato-olive sauce and the basil and marjoram with the warm vegetables in the bowl. Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce. Divide the pasta among 4 plates, top with the vegetables, sprinkle with the cheese, and serve.

Spaghetti with Grilled Ratatouille

Grilled vegetables—that summer side dish staple—easily become a satisfying main course when turned into a vibrant sauce for spaghetti.

• 
  
  1 lb. ripe plum tomatoes, halved
  
  


• 
  
  2 medium zucchini (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
  
  


• 
  
  2 baby eggplants (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
  
  


• 
  
  1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered
  
  


• 
  
  1 large red onion (about 1 lb.), cut into 1/2-inch slices
  
  


• 
  
  1 small head garlic
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 tsp. herbes de Provence
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup pitted Kalamata olives
  
  


• 
  
  12 oz. dried thin spaghetti
  
  


• 
  
  2 Tbs. chopped fresh basil
  
  


• 
  
  2 tsp. chopped fresh marjoram
  
  


• 
  
  1/2 cup crumbled feta or goat cheese
  
  

Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper.


Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.


When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.

Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil; process until smooth.


Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.


Toss 1/2 cup of the tomato-olive sauce and the basil and marjoram with the warm vegetables in the bowl. Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce. Divide the pasta among 4 plates, top with the vegetables, sprinkle with the cheese, and serve.

Quick Marinara with Toasted Garlic and Rosemary

There’s no need to open a jar of sauce when you can whisk this homemade creation together in the time it takes to cook a pot of pasta. This is a large batch, so use the extra as a base for stews, pizzas, and sautés. It will also keep in the freezer for at least three months.

• 
  
  Two 28-oz. cans plum tomatoes with their juices (6 cups) (preferably San Marzano)
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  3 medium cloves garlic, chopped
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 tsp. granulated sugar (optional)
  
  

Strain off and discard 1/2 cup of the tomatoes’ juices (this will give the sauce a thicker consistency).Heat the oil and garlic in a 4-quart saucepan over medium heat until the garlic sizzles steadily and turns golden brown in places, about 3 minutes. Add the rosemary and red pepper flakes; reduce the heat to medium low, and cook, stirring, for 30 seconds. Add the tomatoes and their remaining juices, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce to a gentle simmer, cover with the lid ajar, and cook for 15 minutes, stirring occasionally, so the flavors meld and the sauce reduces slightly. Using an immersion blender or working in batches in a regular blender, purée the sauce. Taste the sauce and season with more salt, pepper, or red pepper flakes if needed. If too acidic, add the sugar. Serve immediately or let cool to room temperature and refrigerate for up to one week, or freeze in zip-top bags or airtight containers.

Classic Chicken Cacciatore

Cacciatore, or alla cacciatora, means hunter's style, since this dish is traditionally made in Italy with wild game like rabbit, boar or pheasant. In the U.S., it's typically made with chicken: a whole chicken, cut into eight pieces and then seared in hot olive oil. Once browned, the chicken slowly cooks in a tomato sauce infused with fresh herbs and red wine. It's a simple combination that yields deep flavor.

• 
  
  1 4-lb. chicken
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, cut into small dice
  
  


• 
  
  3/4 cup dry red wine
  
  


• 
  
  4 fresh sage leaves
  
  


• 
  
  2 3-inch sprigs fresh rosemary
  
  


• 
  
  2 sprigs fresh flat-leaf parsley
  
  


• 
  
  2 bay leaves, preferably fresh
  
  


• 
  
  1 28-oz. can whole plum tomatoes, finely chopped, juice reserved
  
  

Cut the chicken into 8 serving pieces: With a boning knife or chef’s knife, cut each leg off the chicken above the thigh bone. Then separate each leg into drumstick and thigh following the line of fat on the underside. With kitchen shears, cut out the back bone and discard. With a chef’s knife, cut through the breastbone so you have 2 breast halves with the wing attached. Cut across each breast to separate it into 2 pieces.

Pat the chicken dry and season generously with salt and pepper. Heat 2 Tbs. of the oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat until shimmering hot. Working in 2 batches, cook the chicken until golden-brown, 3 to 4 minutes per side. (Reduce the heat to medium for the second batch if the brown bits sticking to the pan get too dark.) Transfer the chicken to a plate.

Pour off all but a thin layer of fat from the pan. Lower the heat to medium and add the remaining 1 Tbs. oil. Add the onion and a pinch of salt and cook, stirring and scraping up any browned bits with a wooden spatula, until the onion is tender and lightly browned, about  5 minutes. Add the red wine, raise the heat to medium high, and boil until the wine is reduced by half, 3 to 5 minutes. Tie the herbs together in a bouquet garni and add to the pan along with the tomatoes and their juice. Return the chicken pieces to the pan, turn to coat them in the sauce, and gently simmer, uncovered, turning the chicken occasionally, until just cooked through, 25 to 30 minutes.

Using tongs, transfer the chicken to plates or a serving platter. Remove the herbs and season the sauce to taste with salt and pepper. Spoon the sauce over the chicken, and serve.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Four Cheese and Tomato Lasagne

This classic combination is rich and flavorful, but thanks to thin sheets of homemade pasta, it’s also light and delicate. Good luck eating just one piece.  

For the sauce

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  4 medium cloves garlic, smashed
  
  


• 
  
  2 28-oz. cans whole plum tomatoes, preferably San Marzano
  
  


• 
  
  1/4 tsp. crushed red pepper flakes; more as needed    
  
  


• 
  
  Kosher salt
  
  


• 
  
  6 large basil leaves, torn by hand into 1/2-inch pieces  
  
  

For assembly

• 
  
  2 cups whole-milk ricotta (1 lb.)
  
  


• 
  
  2-1/2 cups grated fresh mozzarella (1 lb.)
  
  


• 
  
  2 cups grated fontina (8 oz.)   
  
  


• 
  
  1-3/4 cups finely grated Parmigiano-Reggiano (3-1/2 oz.) 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne 
  
  

Make the sauce

Heat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.

Assemble the lasagne

Position a rack in the center of the oven and heat the oven to 350°F.

Set aside 1-1/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. 

Spread 1/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3/4 cup of Parmigiano-Reggiano. 

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.