Basta Pasta: 6 Italian-Inspired Recipes

2) Place eggplant slices in a single layer on prepared baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 10 minutes, turn the slices over and bake an additional 10 minutes, until soft and golden. Once cool enough to handle, cut into 1-inch pieces. Set aside.

3) For the sauce, in a large skillet, heat olive oil over medium heat. Add onion and cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, continuously stirring for 1 minute, until garlic becomes fragrant. Add chicken broth and bring to a boil over high heat. Reduce heat to low and simmer for 3 minutes. Add tomatoes and continue to simmer on low for 15 minutes, until the tomatoes have softened. Add eggplant pieces, balsamic vinegar, salt and pepper. Stir well to combine. Remove from heat and add fresh basil and ricotta salata.

4) For the pasta, bring a large pot of lightly salted water to a boil over high heat. Add pasta and cook until tender. Drain well and return to pot. Toss hot pasta with sauce and serve immediately.

Serves 6

Directions
1) For the roasted red pepper sauce, in a food processor or blender, combine roasted red peppers, ground almonds, red wine vinegar, Parmesan cheese, sundried tomatoes, shallot, salt and pepper. Blend until well chopped. Add olive oil and blend until smooth. Cover and let stand until ready to dress pasta.

2) For the pasta, in a large pot of lightly salted boiling water, cook fusilli until tender. In the last 2 minutes of cooking the pasta, add fresh peas and cook until both are tender. Drain well and place pasta and peas in a large serving bowl. While pasta is still warm toss with prepared sauce. Top pasta with crumbled ricotta cheese and garnish with basil leaves.

Serves 6-8

2) For the dough, in a large bowl, using your hands or a wooden spoon, combine ricotta, eggs, Parmesan, salt and pepper. Add flour 1 cup at a time to form a soft dough. Transfer the dough to a lightly floured work surface and knead gently for 2 minutes.

3) Divide the dough into 6 pieces and roll each into a ball. Roll out each ball into 1/2-inch thick ropes. Cut each rope into 1-inch slices and gently place on prepared baking sheets. If not cooking right away, cover and place in refrigerator until ready to use.

4) For the sauce, in a large saucepan, heat oil over medium heat. Add carrot and onion, stirring for 3-5 minutes or until tender. Stir in minced garlic and cook until fragrant, about 1 minute. Add diced tomatoes, tomato paste and crushed red pepper flakes, bringing to a boil over high heat. Reduce heat to low and simmer uncovered for 15-20 minutes. Remove from heat and use a hand held or countertop blender to process until smooth. Season with sugar, salt and pepper.

5) To cook gnocchi, bring a large pot of lightly salted water to a boil over high heat. Drop pieces into boiling water and cook until gnocchi rise to the surface, about 2-3 minutes. Remove gnocchi using a slotted spoon and place in a serving bowl. Top with tomato sauce and serve.

Serves 8-10, yielding approximately 120 gnocchi

2) In a medium bowl, toss zucchini, red peppers, yellow peppers, eggplant, olive oil, salt and pepper. Transfer to prepared baking sheet. Roast in oven for 20-25 minutes, stirring occasionally until lightly browned. Remove from oven and cool slightly.

3) For the pasta, in a large pot, bring lightly salted water to a boil. Cook fusilli until tender, about 12 minutes. Drain and place in a large bowl. Add roasted vegetables, Asiago cheese, olive oil, white wine vinegar, oregano and sun-dried tomatoes. Toss well to coat. Serve at room temperature or refrigerate to chill.

Serves 6

2) In a large saucepan, heat olive oil and butter over medium heat. Add onion and fennel, cooking 5 minutes, until softened. Add the rice, stirring constantly to coat. Add wine and continue stirring as the rice absorbs the liquid. Add 1 cup of vegetable broth, stirring frequently until the liquid is absorbed. Once absorbed, add another cup of broth to the rice. Repeat, making sure each addition of liquid is absorbed before adding the next. Continue for 18-20 minutes, until rice is creamy and tender. Once cooked, remove from hear and stir in spinach and Parmesan. Season with salt and pepper to taste.

Serves 4-6

Directions
1) For the sauce, heat olive oil in a medium skillet over medium heat. Add onion and cook 3-4 minutes until softened, stirring occasionally. Add garlic and sauté until fragrant, about 1 minute. Add olives, capers, oregano, salt, crushed red pepper flakes and continue to sauté for 2 minutes. Add diced tomatoes and red wine, bringing to a boil, reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.

2) For the pasta, bring a large pot of lightly salted water to a boil over high heat. Add pasta and cook until tender. Drain well and return to pot. Toss hot pasta with puttanesca sauce and Parmesan cheese. Top each serving with fresh parsley.

Serves 6