Lemon Pasta with Scallops

This a perfect Valentines Day dinner to make together. One of you does the pasta, and the other the scallops.

And if there’s only one of you - call someone you like and make it together over facetime :) Read the whole recipe all the way through first (always a good rule btw).

Serves 2

Pasta

1/3 cup olive oil

2 cloves garlic, minced

Zest and juice of 1 lemon

1/4 teaspoon red pepper flakes, more if you like it spicier

Kosher slat & fresh ground pepper to taste

1/3 cup grated Parmesan cheese, plus extra for plating

1/2 pound any kind of pasta you like, though longer noodles definitely fit better here

2 tablespoons chopped curly parsley

1. Add pasta to heavily salted boiling water, stir lightly to keep from sticking

2. About 1/2 way into the pasta cooking time, heat a large skillet over medium heat and add the oil and garlic - you don’t want the garlic to burn, just sizzle lightly

3. After about 30-45 seconds, add the red pepper, stir then put in the lemon zest and juice - mix well and keep on low (btw, if making the scallops this is when you should start heating the pan, see below)

4. When the pasta is al dente (still a bit firm when you bite it), remove from the water with tongs and put into the pan (save about a half cup of the pasta water) then top with the parmesan

5. Add about 1/4 cup of the pasta water, and mix really well to coat the pasta - if you want it a bit thicker, add more cheese

6. Season with salt & pepper and add the parsley - mix well again and plate, finally topping with a little more Parmesan

Scallops

6 sea scallops, the large ones, out of the fridge about 30 minutes before cooking

Kosher salt & fresh ground pepper

1 tablespoon olive oil

1 tablespoon butter

1. When you get to step 3 of the pasta, heat a skillet on medium (mostly) high, and season the scallops with salt & pepper

2. Add the butter and oil to the pan, and when melted add the scallops

3. Cook a couple minutes or until you get a good crust on the bottom, then turn over a cook another minute and a half or so

4. Plate with the pasta

Fresh Tomato Sauce

The only way this gets easier is if someone makes it for you.

INGREDIENTS

• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 3 cloves garlic, minced
• 5 vine-ripe tomatoes, roughly chopped
• ⅓ cup red wine (any wine you enjoy drinking will do)
• 2 tablespoons tomato paste
• 10 fresh basil leaves, chiffonade (stacked, roll like a cigar and then thinly sliced lengthwise)
• Kosher salt and pepper

DIRECTIONS

1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes
2. Add garlic and cook another minute or so - just until fragrant
3. Add tomatoes, turn heat up and let cook a minute or two
4. Next add wine and tomato paste, mix then bring sauce to a boil, turn down heat and let simmer about 10 minutes
5. Add the basil then season with salt and pepper to taste
6. Serve on everything - pasta (of course), toast, eggs, polenta, pizza, grilled bread, chicken... did I say on everything?

WATCH ME MAKE THIS

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PASTA FAGIOLI

Serves 4

Sort of an Italian leftover dish of pasta and white beans, this goes from pantry-to-table in about a delicious 15 minutes.

INGREDIENTS

• 6 bacon strips, diced
• 2 carrots, diced
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 14oz (1/2 can) San Marzano canned tomatoes, crushed
• 15oz can cannellini beans, drained
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon crushed dried red pepper
• 1 cup leftover cooked pasta, whatever type
• 1 1/2 cups chicken broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/4 cup Parmesan cheese, grated
• Extra Virgin Olive oil for garnish

DIRECTIONS

1. Preheat deep large pan on medium/high
2. Cook bacon until golden, for 2 minutes
3. Add onion, carrot and celery, cook for 3 minutes
4. Add tomatoes, beans, broth, Kosher salt, pepper, red pepper and pasta 
5. Turn up heat bring to boil, then reduce heat to simmer, cover and cook for 10 minutes
6. Garnish with parsley, top with Parmesan and drizzle of EVOO

Everyday Tomato Sauce

Makes about 2 cups

Whether you use this for pasta, spooning on top of a poached egg or dipping crispy raviolis into - just make it. 

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 3 large cloves garlic, minced

• One 28-oz can whole peeled tomatoes

• 2 tablespoons tomato paste

• 2 tablespoons balsamic vinegar

• 1/4 - 1/2 teaspoon red pepper flakes - hey, if you like it hot - make it hot

• 1 tablespoon sugar

• 1 tablespoon dried oregano

• Kosher salt and pepper to taste - and don't be shy about the salt for sure

Directions

1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes

2. Add garlic and cook another minute or so - just until fragrant

3. Add tomatoes, squishing each one with your hand to break it up as you add it - if using your hand is an issue break them up with a spoon but hey this is cooking so deal with it junior

4. Next put in tomato paste, balsamic vinegar, red pepper, sugar and oregano

5. Stir really well, combining everything

6. Add salt and pepper to taste

7. Bring sauce to a boil, then turn down heat and let simmer about 30 minutes

8. Serve on everything - pasta (of course) eggs, polenta, pizza, grilled bread, chicken...did I say everything?

Bucatini with Asparagus and Prosciutto

Serves 2

A perfect and satisfying lunch or dinner that you can make in under 20 mins.

Ingredients

• 1/2 lb Bucatini pasta

• 1 pound asparagus, thick ends removed

• 2 tablespoons Dijon mustard

• 1 1/2 lemons, juiced

• Pinch Kosher salt

• Fresh ground black pepper

• 3 tablespoon extra virgin olive oil

• 1/4 cup Parmesan cheese

• 4 thin slices Prosciutto

• 2 eggs

• 2 tablespoons vinegar

Directions

1. Bring 2 pots of water to a bowl

2. Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender

3. Immediately plunge asparagus into a large bowl filled with water & ice - (this will stop it cooking), drain on paper towels - cut into 2 inch lengths

4. Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside

5. Crack eggs into 2 small dishes being sure not to break the yolks

6. Stir vinegar into a 3rd pot of just simmering water, and using a spoon, stir water in a circular motion to create a mini whirlpool, then carefully slide egg into the center of the pot

7. Cook uncovered about 4 minutes or until poached

8. Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well

9. Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg

Lobster Pasta

Serves 3-4

Yum

Ingredients

• 2 lobster tails, uncooked
• 1/2 large yellow or white onion, diced
• 1 small green pepper, diced
• 1/2 pound shell type pasta
• 1 large clove, or 2 small cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 3 tablespoons butter
• Kosher salt & fresh ground pepper
• 1/3 cup cup parsley, minced
• Zest of 1 lemon
• Extra virgin olive oil, for finishing

Directions

1. Steam lobster tails about 12 minutes or until done, let cool slightly, remove meat and cut into bite size pieces
2. Cook pasta until done
3. While the lobster steams, cook onion and green pepper in a little oil until softened
4. Put in garlic, and cook about 1 minute
5. Add red pepper, butter, lobster and season with salt & pepper
6. Stir well then put in parsley & lemon zest
7. Combine and heat through, then finish with a drizzle of olive oil

White Bean Chicken Chili

We make this every year for Halloween because it's a nice change from regular chili and really delicious. Plus, it's perfect to put in a mug to eat while you are trick or treating - I mean while the kids are trick or treating.

Ingredients

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• 1 tablespoon olive oil

• 4 cans Great Northern White Beans

• One 4 ounce can diced green chilies

• 2 cups cooked shredded chicken

• 2 teaspoons cumin

• 1 teaspoon cayenne

• 1 teaspoon dried oregano

• 3-4 cups chicken broth

• Kosher salt and pepper to taste

• Chopped cilantro for garnish

Directions

1. Drain beans

2. In a medium pot, saute onions and garlic with oil until soft

3. Add remaining ingredients - using broth to make it as thick or thin as you like

4. Bring to a low simmer, turn down and heat through stirring well, salt & pepper to taste

5. Serve topped with cilantro

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Gnocchi Alla Sarda

I shot a show on the USS Asheville - a fast attack nuclear submarine, and I have Shari and Jared Hofer to thank for starting the legwork. Jared was on the Asheville, and his wife Shari had written to tell me that the food on the sub was better than the aircraft carrier where I had also done a show. The Hofer's are now stationed in Italy and sent this recipe in to the show.

Ingredients

• 1 lb gnocchi

• 1 cup heavy cream

• 1 - 8 ounce can tomato sauce

• 1 lb spicy spicy Italian sausage (casings removed and crumbled)

• 2 cloves garlic, crushed

• 2 tablespoons fresh chopped basil

• Grated Parmesan cheese

Directions

1. Remove sausage from casing and brown with olive oil in alarge pan with crushed garlic.

2. Boil gnocchi - it is done when it floats to the top of the water.

3. When sausage is cooked add cream, tomato sauce and fresh basil.

4. Add gnocchi and stir, salt and pepper to taste, and sprinkle with parmesan cheese - and enjoy!

Pasta Puttanesca

Serves 6

This dish was named after Italian prostitutes, who would come into restaurants late after a long night of work. The chefs would prepare a simple meal of leftovers. Obviously the ladies liked it, and the dish is now a common item in many restaurants. Don't worry, eating it won't cause you to buy extra high heels and install a streetlamp in front of your house.

Ingredients

• 4 tablespoons olive oil
• 1 tablespoon anchovy paste - don't leave this out!
• 2 large cloves garlic, minced
• 1/2-1 teaspoon crushed red pepper
• 1 tablespoon capers
• 5 ounces Kalamata (Greek) Olives, coarsely chopped
• 28 oz can Italian tomatoes, chopped
• Any fresh pasta
• Fresh grated Parmesan

Directions

1. Heat olive oil in a pan
2. Add anchovy paste and garlic and saute for about one minute
3. Add tomatoes, capers, olives and red pepper and simmer for 15 to 30 minutes
4. Using a fork or big spoon, mash the tomatoes in the pan - you want the sauce thick and chunky
5. Serve over pasta and top with fresh parmesan

Grilled Eggplant Parmesan

Serves 4

Traditionally eggplant is breaded & then deep fried for this sandwich - but we're not doing that. We're going natural and all delicious. I wanna make one just thinking about it...

Ingredients

• 1 large globe eggplant - or 2 smaller ones
• 3 large tomatoes
• 4 slices mozzerella cheese
• 4 crusty Italian type rolls, split in half
• 1/3 cup shredded parmesan cheese
• 1 bunch fresh basil
• Olive oil
• Kosher salt
• Fresh Ground Pepper

Directions

1. Cut eggplant & tomatoes to get eight 1/4 inch slices of each
2. Brush eggplant with olive oil and season with salt & pepper
3. Grill eggplant on both sides until soft and marked with grill lines
4. Do the same with tomatoes, but for about half the eggplant time
5. Heat broiler, and toast buns lightly
6. Remove from oven and on top of the bottom roll place, in this order...
7. 2 slices of eggplant, 2 slices of tomato, 3 large basil leaves, mozzerella cheese and finally about 2 tablespoons of parmesan
8. Place openface under broiler to melt cheese and brown the top - but don't go far you don't want them to burn.
9. Place tops on and slice in half - yummm