Spicy Sicilian Pasta Toss Recipes

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

Steps:

• In large skillet over medium heat, heat oil; add mushrooms, pepperoni, onion, garlic and oregano and crushed red pepper if using.
• Cook 5 minutes or until mushrooms are tender; stir in tomatoes and let simmer on low heat.
• Meanwhile, cook pasta according to package directions; drain reserving ½ cup pasta cooking water.
• Add water to sauce and stir.
• Toss hot pasta and sauce; sprinkle with cheese.
• (7-1cup servings).

Steps:

• Preheat an oven to 400ºF.
• Place a large pot of salted water over high heat to boil.
• Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons olive oil and some salt and pepper.
• Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes.
• Place the bacon on a broiler pan and transfer to the oven as well.
• Cook until crispy, about 15 minutes.
• While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions.
• When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked inches
• While the pasta is cooking, season chicken pieces with salt and ground black pepper.
• Heat a large skillet with one turn of the pan of olive oil, add the chicken and sauté until golden brown and cooked through, about 6 minutes.
• While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
• When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
• In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta.
• Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil and parsley.