Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (84 page)
SERVES 4 TO 6
A combination of zucchini and summer squash makes for a nice mix of colors, but either may be used exclusively if desired. We prefer kosher salt because residual grains are easily wiped away from the squash. If using table salt, reduce salt amounts by half.
2 | pounds zucchini and/or summer squash, halved lengthwise and sliced ¹⁄ |
Kosher salt and pepper | |
5 | tablespoons extra-virgin olive oil |
1 | red onion, chopped fine |
3 | garlic cloves, minced |
1 | teaspoon grated lemon zest plus 1 tablespoon juice |
1 | pound farfalle |
12 | ounces grape tomatoes, halved |
¹⁄ | cup pitted kalamata olives, quartered |
¹⁄ | cup minced fresh mint |
2 | teaspoons red wine vinegar |
4 | ounces feta cheese, crumbled (1 cup) |
1.
Toss squash with 1 tablespoon salt, transfer to large colander set over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels. Pat squash dry with additional paper towels and wipe off residual salt.
2.
Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes, reducing heat if skillet begins to scorch. Transfer squash to large plate. Repeat with 1 tablespoon oil and remaining squash; transfer to plate.
3.
Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, lemon zest, and ¹⁄
2
teaspoon pepper and cook until fragrant, about 30 seconds. Stir in squash and cook until heated through, about 30 seconds.
4.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 2 tablespoons salt and cook, stirring often, until al dente. Reserve ¹⁄
2
cup cooking water, then drain pasta and return it to pot. Add squash mixture, lemon juice, tomatoes, olives, mint, vinegar, and remaining 2 tablespoons oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste and serve, passing feta separately.
SERVES 4 TO 6
A combination of zucchini and summer squash makes for a nice mix of colors, but either may be used exclusively if desired. We prefer kosher salt because residual grains are easily wiped away from the squash. If using table salt, reduce salt amounts by half.
2 | pounds zucchini and/or summer squash, halved lengthwise and sliced ¹⁄ |
Kosher salt | |
5 | tablespoons extra-virgin olive oil |
3 | large shallots, chopped fine |
¹⁄ | cup capers, rinsed and chopped |
2 | teaspoons grated lemon zest plus 2 tablespoons juice |
¹⁄ | teaspoon pepper |
1 | pound farfalle |
12 | ounces grape tomatoes, halved |
¹⁄ | cup chopped fresh parsley |
4 | ounces goat cheese, crumbled (1 cup) |
1.
Toss squash with 1 tablespoon salt, transfer to large colander set over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels. Pat squash dry with additional paper towels and wipe off residual salt.
2.
Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes, reducing heat if skillet begins to scorch. Transfer squash to large plate. Repeat with 1 tablespoon oil and remaining squash; transfer to plate.
3.
Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add shallots and cook until softened and lightly browned, 2 to 4 minutes. Stir in capers, lemon zest, pepper, and squash and cook until flavors meld, about 30 seconds.
4.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 2 tablespoons salt and cook, stirring often, until al dente. Reserve ¹⁄
2
cup cooking water, then drain pasta and return it to pot. Add squash mixture, lemon juice, tomatoes, parsley, and remaining 2 tablespoons oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing goat cheese separately.
WHY THIS RECIPE WORKS
Though the norm for pasta and broccoli is overcooked broccoli with underseasoned pasta, we set out to create a version with crisp, sweet, tender vegetables that married well with the mild wheaty tones and tender texture of pasta. To cook the broccoli perfectly, we sautéed the florets and stalks in a frying pan with oil, then added water to the pan. The hot steam and moisture quickly turned the broccoli bright green and tender. As for flavorings, we found that broccoli has an affinity for garlic and anchovies, but also works well with heartier combinations, such as sausage and peppers or olives and feta.
SERVES 4 TO 6
Begin cooking the broccoli immediately after adding the pasta to the boiling water.
1 | pound farfalle |
Salt | |
¹⁄ | cup extra-virgin olive oil |
9 | garlic cloves, minced |
1 | tablespoon grated lemon zest plus 2 tablespoons juice |
¹⁄ | teaspoon pepper |
2 | pounds broccoli, florets cut into 1-inch pieces, stalks peeled, halved lengthwise, and sliced ¹⁄ |
¹⁄ | cup pitted kalamata olives, quartered |
¹⁄ | cup chopped fresh parsley |
4 | ounces feta cheese, crumbled (1 cup) |
1.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¹⁄
2
cup cooking water, then drain pasta and return it to pot.
2.
Meanwhile, heat 2 tablespoons oil, garlic, lemon zest, ¹⁄
2
teaspoon salt, and pepper in 12-inch nonstick skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Add broccoli and ¹⁄
2
cup water, increase heat to high, then cover and cook until broccoli begins to turn bright green, 1 to 2 minutes. Uncover and continue to cook, stirring often, until water has evaporated and broccoli is tender, 3 to 5 minutes longer. Off heat, stir in olives and parsley.
3.
Add broccoli mixture, lemon juice, and remaining 2 tablespoons oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing feta separately.
SERVES 4 TO 6
Begin cooking the broccoli immediately after adding the pasta to the boiling water.
1 | pound orecchiette |
Salt | |
4 | ounces sweet Italian sausage, casings removed |
9 | garlic cloves, minced |
1 | cup jarred roasted red peppers, cut into ¹⁄ |
¹⁄ | teaspoon pepper |
2 | pounds broccoli, florets cut into 1-inch pieces, stalks peeled, halved lengthwise, and sliced ¹⁄ |
1 | tablespoon extra-virgin olive oil |
2 | ounces Pecorino Romano cheese, grated (1 cup) |
1.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¹⁄
2
cup cooking water, then drain pasta and return it to pot.
2.
Meanwhile, brown sausage well in 12-inch nonstick skillet over medium-high heat, breaking up any large pieces with wooden spoon, about 5 minutes. Stir in garlic, roasted peppers, ¹⁄
2
teaspoon salt, and pepper and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add broccoli and ¹⁄
2
cup water, increase heat to high, then cover and cook until broccoli begins to turn bright green, 1 to 2 minutes. Uncover and continue to cook, stirring often, until water has evaporated and broccoli is tender, 3 to 5 minutes longer.
3.
Add broccoli mixture, oil, and Pecorino to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately.
SERVES 4 TO 6
Begin cooking the broccoli immediately after adding the pasta to the boiling water.
1 | pound spaghetti |
Salt | |
¹⁄ | cup extra-virgin olive oil |
5 | anchovy fillets, rinsed and minced |
9 | garlic cloves, minced |
¹⁄ | teaspoon red pepper flakes |
2 | pounds broccoli, florets cut into 1-inch pieces, stalks peeled, halved lengthwise, and sliced ¹⁄ |
2 | ounces Parmesan cheese, grated (1 cup) |
3 | tablespoons chopped fresh parsley |
1.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¹⁄
2
cup cooking water, then drain pasta and return it to pot.
2.
Meanwhile, heat 2 tablespoons oil, anchovies, garlic, pepper flakes, and ¹⁄
2
teaspoon salt in 12-inch nonstick skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Add broccoli and ¹⁄
2
cup water, increase heat to high, then cover and cook until broccoli begins to turn bright green, 1 to 2 minutes. Uncover and continue to cook, stirring often, until water has evaporated and broccoli is tender, 3 to 5 minutes longer.
3.
Add broccoli mixture, Parmesan, parsley, and remaining 2 tablespoons oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately.
WHY THIS RECIPE WORKS
Bell peppers and zucchini are just a few late summer vegetables that pair well with pasta. We wanted to develop two simple pasta dishes that put the spotlight on each. For our red pepper sauce, we roasted the peppers, which transformed their character from sweet and crunchy to sweet, smoky, and silky. Minced garlic added a potent counterpoint and olive oil bound the flavors together. For our second sauce, we united red peppers with zucchini—sautéing them with fresh tomatoes and garlic to make a ratatouille-like sauce. Fresh thyme and mint infused the sauce with bright herbal flavor.
