Tag Archives: basil

Pasta with No-Cook Tomato Sauce

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This pasta is perfect for late summer, when you want to enjoy the flavor of tomatoes at the peak of their season in a meal that is simple, yet utterly delicious. It goes without saying, you want the ripest, freshest tomatoes for this dish; their flavor makes all the difference.

A no-cook tomato sauce is the ultimate way to show off the beauty of sweet summer tomatoes when they are at the peak of their season. In this version, use two types of tomatoes — large beefsteak tomatoes grated to make up the base of the sauce and cherry tomatoes to give the sauce a toothy texture. A box grater is key for grating the tomatoes, garlic, and Parmesan but you can also use a food processor with the grater attachment if necessary. 

Grated fresh garlic is far more pungent than cooked garlic, so one clove of garlic is all that is needed for this recipe. If you are a true garlic lover, as we are, add another grated clove to the tomatoes as they marinate. 

The original recipe indicates to use tongs to transfer the cooked pasta to the bowl with the tomatoes. We found that to be too watery, and suggest draining the pasta first before adding it to the tomato sauce.

Pasta with No-Cook Tomato Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. ripe beefsteak tomatoes, halved crosswise
  • 1 garlic clove
  • 1 pint (10 oz.) cherry tomatoes, cut in half
  • 1 Tbsp. extra-virgin olive oil, plus more for serving
  • 1 Tbsp. red wine vinegar, plus more as needed
  • 1 Tbsp. kosher salt, plus more to taste
  • 1 tsp. cracked black pepper
  • 1 lb. angel hair pasta (we used whole wheat linguine)
  • 3 Tbsp. unsalted butter, room temperature 
  • 1/2 cup grated Parmesan, plus more for serving
  • 1 cup thinly sliced basil, plus more for serving
  • Pinch crushed red pepper flakes

Directions

  1. Grate the cut sides of the beefsteak tomato halves on the large holes of a box grater set in a large bowl until only the skins remain; discard the skins. Grate the garlic clove against the smallest holes into the same bowl.
  2. Add the halved cherry tomatoes, olive oil, vinegar, salt, and pepper. Stir to combine, cover, and let tomato mixture sit at room temperature for at least 30 minutes and up to 4 hours. Taste the tomato sauce, and add more salt and red wine vinegar to boost the flavor as needed.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package instructions, 4 to 5 minutes.
  4. Drain the cooked pasta and add it the to the bowl with the tomatoes; add the butter, Parmesan, basil, and crushed red pepper flakes and toss until the pasta and sauce are combined. Divide the pasta into four bowls, and top each with a drizzle of olive oil, plus grated Parmesan and sliced basil.

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Adapted by a recipe by Chandra Ram for Food & Wine

Grilled Chicken Thighs and Corn with Lime-Basil Butter

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Fresh corn is king this time of year in the Northeast, so it’s not unheard of for us to include it as an ingredient in up to 3 or 4 meals a week. Once the season has ended, fresh corn is rarely on the meal docket. This recipe is everything a dinner should be in summer: easy, cooked outside, minimal ingredients, and full of fresh flavors.

These summery grilled chicken thighs with sweet corn are scented with basil and lime. Warm your lime-basil butter on the side of the grill while you cook your corn and chicken, so it melts willingly on the charred thighs and corn kernels. Finishing with extra lime wedges and flaky salt isn’t a recommendation, but an essential final kick.

We thought the amount of corn was a bit shy, and suggest upping the amount by 50% to 6 ears. With a minimal amount of ingredients, the dish comes together rather quickly and bursts with flavor!

Grilled Chicken Thighs and Corn with Lime-Basil Butter

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 3 garlic cloves, finely grated
  • 1 Tbsp. olive oil
  • Kosher salt and black pepper
  • Juice and zest of 2 limes
  • 4 Tbsp. unsalted butter, at room temperature
  • 1 cup basil leaves
  • 4-6 ears of corn, shucked
  • Flaky sea salt, to finish

Directions

  1. Place the chicken thighs in a large bowl and season with the garlic, olive oil, 1¾ teaspoons salt and juice of 1 lime. Toss to coat. Let marinate at room temperature while the grills heats up or, ideally, refrigerate, covered, overnight. (We marinated ours for 3 hours.)
  2. To make the lime-basil butter, place the butter, lime zest, ¾ cup basil leaves, ¼ teaspoon salt and 1 teaspoon freshly ground black pepper in a food processor and whizz until basil is chopped and incorporated. Refrigerate overnight or leave out of the fridge if you’re ready to grill.
  3. When ready to cook, light the grill to medium-high. If needed, remove the chicken and lime-basil butter from the fridge and place the butter near the grill so it softens. Place the ears of corn on one side of the grill, turning every 3 minutes or so, until cooked through and lightly charred, 10 to 20 minutes total. Pull the corn off the grill and slice off the charred kernels. Place them on a serving platter and top with some of the basil butter.
  4. While the corn is cooking and being sliced, place the chicken on the grill flat sides down. Char until it releases from the grates easily, 5 to 7 minutes. Rotate the chicken slightly, without flipping, to get more color on the first side. Pay attention to how the color develops and when areas of the first side become chestnut in color and look delicious, flip the chicken and grill for another 3 to 5 minutes. Continue rotating and flipping every few minutes until the chicken is cooked through. To check if the chicken is cooked, poke a knife into the thickest part of the meat. The juices should run clear and the meat should no longer be translucent.
  5. Remove the chicken from the grill, slice each thigh in half across its widest part and place slices on top of the corn. Spoon the remaining basil butter on top of the hot chicken and sprinkle over remaining basil leaves, the remaining lime juice and flaky salt. Grind some extra black pepper over the top.

http://www.lynnandruss.com

Original recipe by Clare de Boer for NYTimes Cooking

Rigatoni with Artichokes, Basil and Pecorino

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Akin to the dish of pasta fresca con carciofi e pecorino from Bari, Italy, Milk Street formulated this easy adaptation. It is a great weeknight meal with flavors that are bright and fresh, and the prep is a breeze (chopping the basil is as arduous as it gets here).

Be sure to purchase jarred marinated artichoke hearts—they offer much more flavor than canned or frozen. You will need three 12-ounce jars to get the 3 cups drained artichokes called for. The hearts usually are halved or quartered; there’s no need to chop them after draining, as they will break apart during cooking.

When draining the artichoke hearts, you may want to use the delicious seasoned oil from the jar in place of at least some of the olive oil.

Served with a side salad, it is a quick, healthy-ish weeknight meal.

Rigatoni with Artichokes, Basil and Pecorino

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. Rigatoni
  • Kosher salt and ground black pepper
  • ¼ cup extra-virgin olive oil
  • 3 cups drained oil-marinated artichoke hearts, patted dry
  • 4 medium garlic cloves, finely grated
  • ½ tsp. red pepper flakes
  • 2 oz. pecorino Romano cheese, finely grated (1 cup)
  • 1 Tbsp. grated lemon zest, plus 2 Tbsp. lemon juice
  • 1 cup lightly packed fresh basil, chopped
  • 3 Tbsp. salted butter, cut into 3 pieces

Directions

  1. In a large Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain the pasta.
  2. Wipe out the pot, add the oil and heat over medium-high until shimmering. Add the artichokes and cook, stirring, until well browned, 5 to 7 minutes.
  3. Add the garlic and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Return the pasta to the pot, along with 1½ cups of the reserved pasta water. Cook, uncovered and stirring often, until the pasta is al dente and little liquid remains, 3 to 5 minutes.
  4. Remove from the heat. Add the pecorino, lemon zest and juice, basil and butter, then stir until the butter is melted. Stir in additional pasta water 1 tablespoon at a time until slightly saucy. Taste and season with salt and pepper.

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Recipe by Diane Unger for Milk Street

Sheet-Pan Chicken with Zucchini and Basil

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Some nights you just don’t feel like putting a whole lot of effort into a dinner, especially if it is for just 1 or 2 people. That’s where these one-pan wonder meals come in handy. In less than an hour, with a minimum of ingredients, you are enjoying juicy chicken with ultra-crispy skin full of flavor, accompanied by caramelized zucchini.

For this simple weeknight recipe, chicken thighs are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven’s heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth.

This recipe comfortably serves two, but if you’re feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you’ve got a summery meal that’s fresh, full of flavor and an absolute snap to make.

Our changes included amping up the amount of chicken from 1 3⁄4 to just over 2 pounds (4 bone-in thighs). The original recipe indicates there is no need to turn anything once in the oven. However, we found that the zucchini slices, especially those around the edges, became too charred on the one side, therefore we suggest you turn after 20 minutes. The 1⁄2 cup of fresh basil was overkill, and even though we love the herb, 1⁄4 cup seemed like plenty.

Sheet-Pan Chicken with Zucchini and Basil

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 lbs. bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper
  • 1¼ lbs. zucchini, sliced into 1-inch chunks
  • 2 fat garlic cloves, finely grated, passed through a press or minced
  • 2 tsp. dried mint or oregano
  • 1 tsp. coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife (optional)
  • ¼ tsp. red-pepper flakes, plus more for serving
  • 3 Tbsp. extra-virgin olive oil, plus more as needed
  • Lemon wedges, for serving
  • ¼-½ cup torn fresh basil leaves, for serving

Directions

  1. Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and ½ teaspoon black pepper.
  2. In a large bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken and zucchini to the same bowl and toss until well coated.
  3. Spread chicken, skin-side up and zucchini in a single layer onto a rimmed baking sheet, and roast until chicken is cooked through and zucchini is browned and caramelized, 35 to 40 minutes. Turn the zucchini slices after 20 minutes.
  4. Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.

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Adapted from a recipe by Melissa Clark for NYTimes

Grilled Pesto Chicken Breasts

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This pesto chicken recipe takes a three-pronged approach, compliments of Cook’s Country. Starting with a batch of homemade pesto, a portion is thickened with extra Parmesan cheese to make a stuffing for the bone-in, skin-on breasts. A cheese-less portion of the pesto functions as a marinade, flavoring the outside of the meat. Finally, cheesy pesto, thinned out to sauce consistency, is served with the chicken for one final hit of fresh basil flavor.

I am a white meat fan when it comes to chicken, while The Hubs prefers the dark meat which he believes to be juicier. While I can’t always argue with that logic, I do know that with the skin and bones of the breast pieces intact, the more succulent the meat will be.

Our poultry breasts weighed in at 15 ounces or so, a bit more than the 12-ounce pieces listed in the ingredients. In fact, one of them was larger than the other three and actually took an additional 7 minutes to come to temperature, so keep a close eyeball on the internal temps with an instant-read thermometer, especially if they are varying sizes.

Brimming with fresh basil, this recipe was a perfect opportunity to cut it back mid-season from our herb garden, encouraging robustness for the remainder of the season. And while the directions indicate to marinate the breasts in the pesto sauce in a bowl for one hour, I let them get happy in a large glass baking dish for three hours in the refrigerator wrapped tightly with saran wrap.

Results? The Hubs LOVED them! That’s big praise coming from a guy who steadfastly prefers the dark meat of the thighs and legs. He couldn’t believe how moist the white meat remained and how flavorful the overall pesto approach was. “Let’s make this for company” he sang, and I thought yes, let’s!

Note: that the pesto base is divided into three separate mixtures for marinating, stuffing, and saucing the grilled chicken.

Grilled Pesto Chicken Breasts

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 cups fresh basil leaves
  • ¾ cup extra virgin olive oil
  • 5 garlic cloves, peeled
  • 1 ½ Tbsp. lemon juice, about 1/2 large lemon
  • Salt and pepper
  • 2 oz. Parmesan cheese, grated (1 cup)
  • 4 (12-oz.) split bone-in chicken breasts, trimmed

Directions

  1. Process basil, ½ cup oil, garlic, lemon juice, and ¾ teaspoon salt in food processor until smooth, about 1 minute, scraping down bowl as needed. Remove ¼ cup pesto from processor and reserve for marinating chicken.
  2. Add Parmesan to pesto in processor and pulse until incorporated, about 3 pulses. Remove ¼ cup Parmesan pesto from processor and reserve for stuffing chicken.
  3. Add remaining ¼ cup oil to Parmesan pesto in processor and pulse until combined, about 3 pulses; set aside for saucing cooked chicken.
  4. Starting on thick side of breast, closest to breastbone, cut horizontal pocket in each breast, stopping ½ inch from edge so halves remain attached. Season chicken, inside and out, with salt and pepper.
  5. Place 1 tablespoon of Parmesan pesto reserved for stuffing in pocket of each breast. Evenly space 2 pieces of kitchen twine (each 12 inches long) beneath each breast and tie to secure breast, trimming any excess twine.
  6. Place stuffed breasts in bowl and add pesto reserved for marinating. Rub pesto all over chicken, cover, and refrigerate for 1 hour.
  7. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature of 350 degrees.)
  8. Clean and oil cooking grate. Place chicken, skin side up, on grill (over cool side if using charcoal). Cover and cook until chicken registers 155 degrees, 25 to 35 minutes.
  9. Flip chicken skin side down. If using charcoal, slide chicken to hot part of grill. If using gas, turn all burners to medium-high. (Our grill is very hot, so I only turned up the heat to medium.) Cover and cook until well browned and chicken registers 160 degrees, 5 to 10 minutes.
  10. Transfer chicken to platter, tent loosely with foil, and let rest for 5 minutes. Remove twine from chicken and carve meat from bone. Serve, passing Parmesan pesto sauce separately.

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Adapted from a recipe for Cook’s Country

Leftover chicken salad enjoyed poolside.

BTW, if you are lucky enough to have some leftover breasts, make a chicken pesto salad. When cooled, remove the cooked meat from the skin and bones. Either shred it, or cut it up in small chunks (it will still contain the pesto stuffing).

In a mixing bowl, add the chunked chicken, small diced celery, thinly sliced scallions, mayonnaise and more of the pesto topping. Salt and pepper to taste. Refrigerate until ready to use. We served ours the next day for lunch over Bibb lettuce and topped with sliced yellow and red bell peppers and more sliced scallions.

Rigatoni with Artichokes, Basil and Pecorino

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Fresh basil, I like that this pasta recipe uses a lot of it. At the time we made the entrée, our garden was brimming with the herb, one of my all-time faves. Freshly picked, the aroma alone titillates the senses.

This recipe is Milk Street’s weeknight adaptation of the pasta fresca con carciofi e pecorino. The flavors are bright and fresh, and the prep is a breeze (chopping the basil is as arduous as it gets here). In 30 minutes or so, you have a tasty and filling entrée that’s sure to please.

As per Milk Street’s instructions, be sure to purchase jarred marinated artichoke hearts—they offer much more flavor than canned or frozen. You will need three 12-ounce jars to get the 3 cups drained artichokes called for. The hearts usually are halved or quartered; there’s no need to chop them after draining, as they will break apart during cooking.

About those artichokes, if you happen to have jars marinating in mostly oil, go ahead and use that in place of the additional EVOO listed in the ingredients. Trader Joe’s fits that bill, while Cento for example has too much vinegar in the mix.

Our box of rigatoni was only 12 ounces as opposed to the 1 pound called for, which we thought made for a better pasta-to-artichoke ratio, and still provided 4 full servings.

Don’t forget to save 2 cups of the cooking water before draining the rigatoni. You will need the starchy seasoned water to create a sauce that lightly coats and marries the artichokes and pasta.

Rigatoni with Artichokes, Basil and Pecorino

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. rigatoni (we only used 12 oz.)
  • Kosher salt and ground black pepper
  • ¼ cup extra-virgin olive oil (or use the oil from the jarred artichokes)
  • 3 cups drained oil-marinated artichoke hearts, patted dry
  • 4 medium garlic cloves, finely grated
  • ½ tsp. red pepper flakes
  • 2 oz. pecorino romano cheese, finely grated (1 cup)
  • 1 Tbsp. grated lemon zest, plus 2 tablespoons lemon juice
  • 1 cup lightly packed fresh basil, chopped
  • 3 Tbsp. salted butter, cut into 3 pieces
  • Brown artichoke pieces
  • Add garlic and
    red pepper flakes
  • Return pasta to pot
  • Add pecorino, lemon zest and juice,
    basil and butter
  • Taste for salt an pepper and add garnishes

Directions

  1. In a large Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain the pasta.
  2. Wipe out the pot, add the oil and heat over medium-high until shimmering. Add the artichokes and cook, stirring, until well browned, 5 to 7 minutes. (Ours took 9 minutes.)
  3. Add the garlic and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Return the pasta to the pot, along with 1½ cups of the reserved pasta water. Cook, uncovered and stirring often, until the pasta is al dente and little liquid remains, 3 to 5 minutes.
  4. Remove from the heat. Add the pecorino, lemon zest and juice, basil and butter, then stir until the butter is melted.
  5. Stir in additional pasta water 1 tablespoon at a time until slightly saucy. Taste and season with salt and pepper.

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Adapted from a recipe by Diane Unger from Milk Street

Cellentani with Sweet Corn, Tomatoes and Basil

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In our neck of the country, no food combo screams summer quite as loudly as the holy trinity of sweet, fresh corn, tomatoes and basil. The Hubs and I try to eat them as often as we can during the short growing season. So finding a version of this recipe from Milk Street was welcome news.

The ingredients in this summery pasta dish are few, so fresh corn and ripe tomatoes are key. To create a creamy sauce without cream, grate the corn kernels from the cobs. To reinforce the corn flavor, boil the cobs in the water that is later used to cook the pasta. Using a minimal amount of water—just 2½ quarts—means the flavors and starches are concentrated in the liquid, and you put some of this liquid to good use in the sauce.

Yellow corn gives the dish a golden hue, but white corn—which is what we had at the time—works jut as well. Whichever you use, make sure to remove as much of the silk as possible before grating.

Twisty, fluted, or frilly eye-catching pasta shapes are best here—if you can’t find cellentani (a delightful corkscrew-shaped pasta), look for gemelli, cavatappi or campanelle. With its tubular center and ridged surface, cellentani is perfect for a hearty pasta meal, capturing every drop of the flavorful sauce and trapping the grated corn kernels in every delicious forkful.

I know many of you may turn your nose when a habañero chili is listed in the ingredients. But do not fear. In this dish it does add a little heat (seeding the chili removes much of its burn), but it’s here mostly because its fruity notes are a nice complement to the corn, tomatoes and basil. Please do not omit it.

I made the mistake of using the entire one-pound box of cellentani instead of just 12 ounces which is what the recipe called for. The Hubs questioned me as I was making the dish, but at that point it was too late, I’d already cooked the pasta. I believe it would be best with the lesser amount.

Next time, I would also add another ear or two of corn, but with those, don’t grate, rather slice the kernels whole off of the cob and mix them in. It would give a bit more tooth to the overall texture. Finally, we also felt a garnish of grated Pecorino Ramono provided another layer of depth to the flavor profile and a hint of saltiness.

Cellentani with Sweet Corn, Tomatoes and Basil

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 pint grape or cherry tomatoes, halved
  • Kosher salt and ground black pepper
  • 4 ears corn, husked
  • 4 Tbsp. (½ stick) salted butter, cut into 4 pieces, divided
  • 2 medium shallots, minced
  • 1 habañero chili, stemmed, seeded and minced
  • 12 oz. cellentani (or gemelli, cavatappi, campanelle)
  • 2½ quarts water
  • 1 cup chopped fresh basil

Directions

  1. In a small bowl, stir together the tomatoes and ½ teaspoon salt; set aside. Set a box grater in a large bowl or pie plate. Using the grater’s large holes, grate the corn down to the cobs; reserve the cobs.
  2. In a large pot, bring 2½ quarts water to a boil. Add the corn cobs and 1 tablespoon salt, reduce to medium and cook, covered, for 10 minutes. Using tongs, remove and discard the cobs, then remove the pot from the heat.
  3. In a 12-inch nonstick skillet over medium, melt 2 tablespoons of butter. Add the grated corn, shallots, chili and 1 teaspoon salt. Cook, stirring, until the shallots have softened, about 5 minutes. Stir in 1½ cups of the cooking water. Cook over medium-low, uncovered and stirring occasionally, until slightly thickened (a spatula should leave a brief trail when drawn through the mixture), 10 to 15 minutes.
  4. Meanwhile, return the remaining corn-infused water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet and cook over medium, stirring constantly, until the pasta is coated and the sauce is creamy, about 2 minutes; if needed, add the reserved cooking water 2 tablespoons at a time to reach proper consistency.
  5. Off heat, add the remaining 2 tablespoons butter, the tomatoes with their juices and the basil, then toss until the butter has melted. Taste and season with salt and pepper.

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Recipe found on Milk Street