Rigatoni with No-Cook Tomato Sauce
serves 4
preparation time: 15 minutes (plus 30 minutes to rest)
cooking time: 12 minutes
3 ripe tomatoes, cored, halved, seeded, and chopped (or 5 whole canned tomatoes, chopped)
2 scallions (white and green parts), finely chopped
¹⁄³ cup olive oil
2 teaspoons balsamic vinegar
1 teaspoon lemon zest
3 tablespoons chopped fresh basil
1 garlic clove, smashed
½ teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus 1 tablespoon for the pasta water
¼ teaspoon ground black pepper
16-ounce box rigatoni
¼ cup grated Parmesan cheese
1
Place the tomatoes, scallions, olive oil, balsamic vinegar, lemon zest, basil, garlic, red pepper flakes, 1 teaspoon of the salt, and the black pepper in a large bowl. Stir and then use the back of a wooden spoon to press the ingredients against the sides of the bowl. Set the bowl aside for 30 minutes (or refrigerate up to 8 hours).
2
Bring a large pot of water to a boil. Add the pasta and the remaining 1 tablespoon salt and cook following the package instructions until it’s al dente. Drain the hot pasta and transfer it to the tomato sauce. Let the pasta sit on top of the sauce for 1 minute and then toss together. Serve sprinkled with Parmesan.
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Fruit Salad with Lemon-Mint Syrup
Serves 4
Preparation time: 20 minutes (plus 30 minutes to chill)
Cooking time: 2 minutes (plus 20 minutes to steep)
¾ cup sugar
Zest and juice of ½ lemon
6 fresh mint sprigs
1 orange, peeled and segmented
1 banana, sliced
1 cup sliced strawberries (about ½ pint)
1. In a medium saucepan, add the sugar, ¾ cup water, and the lemon zest and bring to a simmer over medium-high heat, stirring occasionally, until the mixture is fragrant and the sugar is dissolved, about 2 minutes. Stir in the lemon juice, turn off the heat, cover the pan, and set aside for 20 minutes.
2. Strain the syrup through a fine-mesh sieve and into a medium bowl. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
3. Separate the mint leaves from the stems. Stack the mint leaves, roll into a tight cylinder, and slice crosswise into thin ribbons. Place the orange, banana, and strawberries in a medium bowl and toss with the mint and syrup. Serve in dessert bowls sprinkled with fresh mint.
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Tuna Panzanella Salad
Serves 4
Preparation time: 20 minutes
Cooking time: none
1 cup halved cherry tomatoes
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup cooked Great Northern beans
5- to 6-ounce can oil-packed light tuna, drained and flaked with a fork
¼ cup pitted and sliced kalamata olives
1 shallot, halved and thinly sliced
½ baguette, sliced into ½- to
¾-inch cubes (day-old bread works fine)
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
2 tablespoons roughly chopped fresh basil
1. Stir the tomatoes, ¼ teaspoon of the salt, and 1⁄ 8 teaspoon of the pepper together in a medium bowl and set aside for 10 minutes. Add the beans, tuna, olives, and shallot; stir to combine and then add the bread cubes, gently stirring to coat the bread.
2. Whisk the balsamic vinegar, the mustard, the remaining ¼ teaspoon of salt, and the remaining 1 ⁄ 8 teaspoon pepper together in a small bowl. Slowly drizzle in the olive oil while whisking to make a creamy emulsion. Pour the dressing over the salad, add the basil, and toss just before serving. Serve within 1
