from the chicago tribune
Pasta Ida Lucia Pezzino
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 4 servings
4 large beefsteak tomatoes, cored
4 cloves garlic, pressed or minced
1/4 cup fresh basil leaves, thinly sliced into ribbons
3 Tbsps. olive oil
1/2 tsp. salt
1/2 pound capellini (angel hair pasta)
1/2 cup bread crumbs
1/4 cup freshly grated Parmesan or Romano cheese
1. Heat oven to 350 degrees. Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes. Drizzle 1/2 tsp. olive oil in each; sprinkle with the salt. Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes.
2. Meanwhile, heat a large saucepan of salted water to a boil over medium-high heat; add the capellini. Cook until al dente, about 8-10 minutes; drain.
3. While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs. Cook, stirring, until crumbs brown and become crispy, about 4 minutes.
4. Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls. Nestle a tomato carefully in each bowl. Top with cheese. Serve, allowing diners to break up their own tomato and eat with the pasta.
Nutrition information per serving: 421 calories, 30% of calories from fat, 14 g fat, 3 g saturated fat, 4 mg cholesterol, 61 g carbohydrates, 14 g protein, 477 mg sodium, 5 g fiber.
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from food.realsimple.com
Peach, Mozzarella and Basil Salad
3
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella, cut into 1-inch chunks
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise. In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.
Yield: Makes 4 servings
Nutrition information per serving: CALORIES 194 (51% from fat); FAT 11g (sat 4g); SUGAR 8g; PROTEIN 17g; CHOLESTEROL 30mg; SODIUM 418mg; FIBER 2g; CARBOHYDRATE 10g
Pasta Ida Lucia Pezzino
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 4 servings
4 large beefsteak tomatoes, cored
4 cloves garlic, pressed or minced
1/4 cup fresh basil leaves, thinly sliced into ribbons
3 Tbsps. olive oil
1/2 tsp. salt
1/2 pound capellini (angel hair pasta)
1/2 cup bread crumbs
1/4 cup freshly grated Parmesan or Romano cheese
1. Heat oven to 350 degrees. Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes. Drizzle 1/2 tsp. olive oil in each; sprinkle with the salt. Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes.
2. Meanwhile, heat a large saucepan of salted water to a boil over medium-high heat; add the capellini. Cook until al dente, about 8-10 minutes; drain.
3. While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs. Cook, stirring, until crumbs brown and become crispy, about 4 minutes.
4. Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls. Nestle a tomato carefully in each bowl. Top with cheese. Serve, allowing diners to break up their own tomato and eat with the pasta.
Nutrition information per serving: 421 calories, 30% of calories from fat, 14 g fat, 3 g saturated fat, 4 mg cholesterol, 61 g carbohydrates, 14 g protein, 477 mg sodium, 5 g fiber.
~
from food.realsimple.com
Peach, Mozzarella and Basil Salad
3
Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise. In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.
Yield: Makes 4 servings
Nutrition information per serving: CALORIES 194 (51% from fat); FAT 11g (sat 4g); SUGAR 8g; PROTEIN 17g; CHOLESTEROL 30mg; SODIUM 418mg; FIBER 2g; CARBOHYDRATE 10g