LINGUINE WITH SPICY SHRIMP & CALAMARI SAUCE

My husband's favorite meal is pasta with seafood in a tomato sauce. This dish is somewhat spicy but you can adjust the heat by the amount of red pepper flakes you add. 

½ lb linguine
2 T extra-light olive oil or avocado oil

3 cloves garlic, thinly sliced

1 t red pepper flakes

½ t freeze-dried or dried oregano

3 14-oz cans cherry tomatoes in sauce

½ cup white wine

1 lb large shrimp, peeled and deveined

8 oz medium calamari, cleaned

1 bunch Italian parsley, stems removed and chopped

Sea salt and freshly ground black pepper

Freshly grated Parmigiano-Reggiano cheese

Extra-virgin olive oil for drizzling

In a large skillet that will hold the pasta and the sauce, add the oil.

Over medium heat, sauté the garlic with the red pepper flakes for a minute.

Add the oregano, cherry tomatoes, and wine and simmer 15 minutes.

Meanwhile, boil the linguine in salted water until al dente, about 6 to 7 minutes.

Save a little of the pasta boiling water.

Add the shrimp and calamari to the tomato sauce and simmer 5 minutes.

Add the parsley and about ¼ cup of the pasta cooking water.

Season to taste with salt and pepper.

Add the drained pasta and mix to combine.

Serve with freshly grated Parmigiano-Reggiano cheese, if desired.

Serves 2

CANNELLINI BEANS WITH SWISS CHARD

Cannellini beans are popular in Central and Southern Italy, especially in Tuscany. They are an excellent source of iron, magnesium, folate, and a good source of protein. You can also serve this over pasta, rice, or polenta.

1 t extra-light olive oil

2 oz pancetta, finely diced

1 medium yellow onion, finely diced

3 cloves garlic, sliced

¼ cup oil-packed sun-dried tomatoes, drained and finely diced (optional)

½ t red pepper flakes

2 large bunches Swiss chard or baby kale, stems removed and chopped

½ cup chicken stock or broth

2 (14 oz) cans cannellini beans, rinsed and drained

Salt and freshly ground black pepper

Extra virgin olive oil, for finishing

Grated Pecorino Romano cheese

In a large skillet, sauté the pancetta in the oil until crisp. 

Add the onion and sauté another 5 minutes.

Add the garlic, sun dried tomatoes, and red pepper flakes.

Sauté a couple more minutes. 

Add the chard and chicken stock or broth and simmer about 5 minutes.

Add the beans and season with salt and pepper.

Simmer another few minutes, to heat through.

Transfer to a serving platter or 4 warmed plates.

Drizzle with a little extra-virgin olive oil and add a little grated Pecorino Romano cheese.

Serves 4 as an entrée or 6 as a side dish (contorno).

ROMAINE SALAD WITH ROMAN CACIO E PEPE VINAIGRETTE

This is one of our favorite weeknight salads, especially with an Italian meal.

Dressing
¾ cup extra-virgin olive oil
1 T freshly ground black pepper
1 small shallot, minced
2 T fresh squeezed lemon juice
2 T white wine vinegar
½ cup grated Pecorino Romano cheese

Place the above ingredients in a mason jar fitted with a tight lid and shake vigorously to combine.

Salad

2 bunches Romaine lettuce, chopped

A few red onion slices

A few English cucumber slices, cut in half

Place the lettuce, onion slices, and cucumber slices in a salad bowl. Toss to combine.

Drizzle with some of the vinaigrette and toss again.

BIG MAMMA (TERESA LAPETINA) AND HER SON, DANTE (DONDY)

FUSILLI WITH ITALIAN SAUSAGES, EGGPLANT & TOMATOES

If you like Italian sausage and eggplant, you will love this sauce over pasta. Dinner ready in 30 minutes!

1 medium firm eggplant, cut into 1-inch cubes

1 T sea salt

¼ cup avocado oil

1 lb Italian sweet sausage, casings removed

1 large shallot, diced

3 cloves garlic, minced
1 t red pepper flakes, or to taste
1 t dried oregano

2 14-oz cans cherry tomatoes

1 cup red wine
½ cup finely diced fontina cheese

1 cup grated Pecorino Romano cheese
Sea salt and freshly ground pepper

Fresh basil leave, chiffonade for garnish

Toss the eggplant with the tablespoon of salt in a colander.

Let colander sit for in sink 15 minutes, then rinse with cold water and let drain again and then blot dry between paper towels.

Meanwhile, heat oil in a wide skillet over medium heat.  Add the sausage, breaking up with a wooden spoon and cook until brown, about 8 minutes.

Removed with a slotted spoon to a large bowl and set aside.

Add the eggplant and cook for 5 minutes or until golden brown.

Add the shallot and cook another 2 minutes, then add the garlic, red pepper flakes, and oregano and cook another minute.

Return the sausage to the pan and stir to combine.

Add the two cans of cherry tomatoes, breaking up with a spoon as they cook.

Add the red wine and simmer another 10 minutes.

Meanwhile, bring a pot of salted water to a boil and add 1 lb fusilli pasta and cook until al dente, about 8 minutes.

Drain pasta, saving some of the pasta cooking water in a cup.

Add pasta to pan and add a little pasta water as needed.

Add the grated cheese and season to taste with salt and pepper.

Spoon into individual bowls and sprinkle with basil.

Serves 4