As we were eating this lovely pasta dish, The Hubs exclaimed how much he liked it. I responded “And the list of ingredients was short for such depth of flavor and it was simple to boot!” Then he looked at the Milk Street recipe print out and saw that this adaptation hailed from Yotam Ottolenghi’s cookbook titled “Simple”—how serendipitous!
That being said, I cut back the pasta from 12 to 8 ounces because it did not seem that the amount of sauce would be sufficient for the larger quantity. With gentle simmering and a bit of water to facilitate cooking, cherry or grape tomatoes are transformed into a bold pasta sauce. To ratchet up the flavor, herbs, red pepper flakes and pecorino Romano are added. Try to get a block of the cheese to create shavings as opposed to the already grated variety.
Fusilli was our choice, but spaghetti or bucatini (a tubular pasta resembling thick spaghetti) also pairs particularly well with the sauce. Be aware that you do not want to simmer the tomatoes until there is no liquid remaining. Some moisture is needed for the sauce to cling to the pasta.
8 oz. fusilli, bucatini pasta or spaghetti, cooked according to package directions
¾ tsp. smoked paprika
Shaved pecorino Romano, to serve
Add the oil to a 12-inch skillet. Turn the heat to medium-high, and add the garlic, pepper flakes and bay, then cook, stirring, until fragrant, about 1 minute.
Add the tomatoes, sugar, 1 teaspoon salt and 1 cup water. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 4 minutes.
Reduce to medium-low and cook, uncovered and stirring occasionally and adjusting the heat as needed to maintain a steady simmer, until the tomatoes have fully broken down and the sauce is thick enough that a spatula drawn through it leaves a trail, 40 to 50 minutes.
Remove from the heat and remove and discard the bay. Stir in 1 tablespoon of sage and the smoked paprika, then cover to keep warm.
When the sauce is almost ready, in a large pot, bring 4 quarts water to a boil. Add 2 tablespoons salt and the fusilli, then cook, stirring occasionally, until al dente.
Drain the pasta, then return to the pot. Add the sauce and toss until well combined. Transfer to a serving bowl. Sprinkle with the remaining 1 tablespoon sage and shaved pecorino, then drizzle with additional oil.
Otherwise known in English as White Beans with Sage, Garlic and Fennel. Super-fab! This one-pot vegetarian meal is so satisfying and tasty, that if you are a meat-eater—and we are—you won’t miss the meat. The simple combination of white beans, sage and garlic exemplifies the clarity of flavor the Tuscany region’s cooks can pull from just a few ingredients.
It is advised not to use cannellini beans, but rather Navy or Great Northern. We used the latter which are smaller than cannellini beans but larger than navy beans. Known for their delicate, nutty flavor, they’re usually added to casseroles and soups, such as this recipe. In summary, white beans provide a good source of protein, an excellent source of fiber, and several essential nutrients.
This recipe gave us a perfect opportunity to harvest the remainder of our fresh sage from the garden before the cold weather set in. Used in two ways—finely chopped and fried whole—this herb has a pronounced herbal flavor that is earthy, has a slightly peppery taste, and emits hints of mint, eucalyptus, and lemon. What’s more, sage is faintly piney, though not like juniper. It’s much softer and mixed with subtle citrus notes; perhaps a little on the bitter side, though not harshly so.
We loved it topped with an ample garnish of grated parmesan, but if omitted, it could work for the vegans in the family.
Don’t drain both cans of beans. The liquid from one of the cans creates a sauce-like consistency that keeps the beans succulent.
3 Tbsp. finely chopped fresh sage, plus 20 whole leaves
¼ tsp. red pepper flakes
Kosher salt and ground black pepper
1 14½-oz. can diced tomatoes
2 15½-oz. cans white beans, 1 can rinsed and drained
Shaved or grated parmesan cheese, to serve
In a large Dutch oven over medium, heat 3 tablespoons of the oil until shimmering. Add the fennel, onion, garlic, chopped sage, red pepper flakes and 1 teaspoon salt. Cover and cook, stirring occasionally, until the vegetables have softened, about 15 minutes.
Stir in the tomatoes and the beans. Cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, for 10 minutes. Taste and season with salt and pepper.
Meanwhile, line a plate with paper towels. In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add the sage leaves and cook, flipping the leaves once, until the edges begin to curl, about 1 minute. Transfer to the prepared plate; reserve the oil.
Transfer the beans to a serving bowl, then drizzle with the sage oil. Coarsely crumble the sage leaves over the beans. Top with Parmesan.
A new take on your steak and potatoes menu is this thinly sliced skirt steak with a lightly smoky, tangy paprika butter. While the steak recipe is enough to feed 10, and the potato recipe feeds 6-8, we halved both of them and still had leftovers for another meal. Both the meat and potato recipes hail from Food & Wine, neither of which employ a long list of ingredients.
Adobo Seco was our seasoning of choice for rubbing both sides of the steak(s), although just using salt and pepper works fine too. Remember, skirt steak is a very thin piece of meat so it will cook quickly on the grill, just a couple of minutes per side for medium rare. Make sure to slice against the grain when cutting it.
If desired, go ahead and make the paprika butter which can stand at room temperature for up to 4 hours; reheat the butter gently. We took the opportunity to do this step ahead of time, so we wouldn’t be rushed at the last minute.
4 lbs small Yukon Gold potatoes, about 1 1/2″ diameter
1/2 cup unsalted butter (4 ounce)
1/2 cup fresh sage leaves (about 1/4 ounce)
Kosher salt, to taste
Add water to a Dutch oven to a depth of 1/2 inch; place a steamer basket in Dutch oven. Bring water to a boil over high. Place potatoes in steamer basket. Cover, reduce heat to medium, and steam until potatoes are tender, 30 to 35 minutes. Let cool 10 minutes.
Meanwhile, melt butter in a large skillet over medium. Add sage leaves, and cook, stirring constantly, until leaves turn dark green in spots and butter is light golden brown, 4 to 5 minutes. Remove from heat.
Place potatoes on a baking sheet, and gently smash using the bottom of a measuring cup. Transfer to a large serving bowl, and gently toss with sage butter. Season with salt to taste.