tomatopasta_recipes.json

[{"origin_id":"54a47bb66529d92b2c02c10e","title":"Grilled Fontina and Caponata Panini","image_url":"","ingredients":["4 slices crusty country-style bread (each about 3 1/2 x 5 1/2 inches)","4 ounces thinly sliced Fontina cheese","6 tablespoons purchased caponata","1 medium tomato, thinly sliced","2 1/2 teaspoons chopped fresh rosemary or 1 1/4 teaspoons dried","1 1/2 tablespoons olive oil"],"sentences":["Arrange 2 bread slices on work surface. ","Top each bread slice with 1/4 of cheese, 3 tablespoons caponata and half of tomato. ","Sprinkle each with half of rosemary, then salt and pepper. ","Top with remaining cheese and bread. ","Brush top and bottom bread slices with oil.","Heat large nonstick skillet over medium heat. ","Add sandwiches to skillet and grill until bread is golden brown and cheese melts, about 6 minutes per side.","Transfer sandwiches to plates. ","Cut in half and serve hot."]},{"origin_id":"54a42ff76529d92b2c01385a","title":"\"Pot Roast\" of Seitan, Aunt Gloria-Style","image_url":"","ingredients":["Cooking spray","2 teaspoons mild vegetable oil, such as corn, canola, or peanut","1 large onion, thinly sliced","1 1/2 cups tomato sauce, commercial or homemade","1 can (16 ounces) jellied cranberry sauce","1 tablespoon prepared horseradish","1 teaspoon dry mustard","3 tablespoons red wine vinegar","1/4 cup dark vegetable stock (see tip, below) or commercial mushroom stock, or 1 tablespoon tamari or shoyu soy sauce plus 3 tablespoons red wine","","16 ounces (2 packages) traditional-style seitan, well drained and sliced about 3/8 inch thick"],"sentences":["1. ","Heat a large nonstick Dutch oven or one that has been sprayed with cooking spray. ","When hot, add the oil and onion and sauté over medium heat for about 5 minutes, or until the onion starts to soften.","2. ","Add the tomato sauce, cranberry sauce, horseradish, dry mustard, vinegar, and stock. ","Raise the heat and bring the sauce to a hard boil. ","Lower the heat to medium and simmer, uncovered, stirring occasionally, for about 15 minutes.","3. ","Add the seitan. ","Lower the heat to a simmer and cook, covered, for 15 minutes more. ","Serve hot, or refrigerate overnight, reheat, and serve the next day."]},{"origin_id":"54a4154d19925f464b375841","title":"Chicken with Tomato and Feta Cheese Sauce","image_url":"","ingredients":["2 tablespoons olive oil","3 large shallots, chopped","2 teaspoons dried oregano","4 boneless chicken breast halves with skin","2 cups canned crushed tomatoes with added puree","1 14 1/2-ounce can low-salt chicken broth","1 cup crumbled feta cheese","1/3 cup chopped brine-cured black olives (such as Kalamata)"],"sentences":["Heat oil in heavy large skillet over medium-high heat. ","Add shallots and oregano and sauté until shallots are tender, about 5 minutes. ","Season chicken with salt and pepper. ","Add chicken, skin side down, to skillet and sauté until skin browns, about 5 minutes. ","Using tongs, turn chicken over. ","Add tomatoes and broth and bring to boil. ","Cover skillet. ","Reduce heat to medium-low. ","Simmer until chicken is just cooked through, about 10 minutes. ","Transfer chicken to plate. ","Boil sauce over high heat until thickened, about 5 minutes. ","Mix in cheese and simmer until heated through, about 5 minutes."]},{"origin_id":"54a47c2e19925f464b39bb94","title":"Double Olive Pasta","image_url":"","ingredients":["1/4 cup olive oil","1 red onion, chopped","6 garlic cloves, chopped","1 1/2 tablespoons dried oregano","1/2 teaspoon dried crushed red pepper","2 14 1/2- to 16-ounce cans ready-cut tomatoes with juices","1 cup sliced pitted black olives (about 4 ounces)","1 cup sliced pitted green olives (about 4 ounces)","12 ounces small shell pasta, freshly cooked","1 cup grated Parmesan cheese","Additional grated Parmesan cheese"],"sentences":["Heat oil in heavy Dutch oven over medium-high heat. ","Add chopped onion, garlic, oregano and crushed red pepper and sauté 5 minutes. ","Add tomatoes with their juices and black and green olives; simmer until sauce begins to thicken, about 8 minutes. ","Add pasta and 1 cup Parmesan cheese; toss until sauce coats pasta. ","Season to taste with salt and pepper. ","Transfer pasta to large shallow bowl. ","Pass additional Parmesan separately."]},{"origin_id":"54a47c4d6529d92b2c02c371","title":"Baked Ziti with Spinach and Tomatoes","image_url":"http://assets.epicurious.com/photos/57a8a4b13cbb3a89338d89ab/6:4/w_620%2Ch_413/baked-ziti-with-spinach-and-tomatoes.jpg","ingredients":["3/4 pound hot Italian sausages, casings removed","1 medium onion, chopped","3 large garlic cloves, chopped","1 28-ounce can diced peeled tomatoes","1/4 cup purchased pesto sauce","10 ounces ziti or penne pasta (about 3 cups), freshly cooked","8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)","6 ounces mozzarella cheese, cubed","1 cup grated Parmesan cheese (about 3 ounces)"],"sentences":["Heat heavy large saucepan over medium-high heat. ","Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. ","Add tomatoes with juices to pan. ","Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. ","Stir in pesto. ","Season sauce with salt and pepper. ","(Can be prepared 1 day ahead. ","Cover and refrigerate. ","Bring to simmer before continuing.)","Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. ","Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. ","Stir in hot tomato sauce. ","Transfer mixture to prepared baking dish. ","Sprinkle remaining 2/3 cup Parmesan cheese over. ","Bake until sauce bubbles and cheeses melt, about 30 minutes."]},{"origin_id":"54a433f76529d92b2c016abd","title":"Baked Ziti with Spicy Pork and Sausage Ragù","image_url":"http://assets.epicurious.com/photos/54f73015e77a7de933066836/6:4/w_620%2Ch_413/0204-BA-COVR-02-qch.jpg","ingredients":["2 tablespoons olive oil","4 ounces thinly sliced pancetta,* chopped","2 pounds Boston butt (pork shoulder), cut into 1 1/4-inch cubes","1 pound Italian hot sausages, casings removed","2 cups chopped onions","3/4 cup chopped carrots","3/4 cup chopped celery","6 large fresh thyme sprigs","6 large garlic cloves, chopped","2 bay leaves","1/2 teaspoon dried crushed red pepper","2 cups dry red wine","1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved","1 1/4 pounds ziti pasta","2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)","1/2 cup freshly grated Parmesan cheese"],"sentences":["Heat olive oil in heavy large pot over medium-high heat. ","Add pancetta and sauté until brown and crisp. ","Using slotted spoon, transfer pancetta to bowl. ","Sprinkle pork with salt and pepper. ","Add half of pork to drippings in pot; sauté until brown, about 7 minutes. ","Transfer to bowl with pancetta. ","Repeat with remaining pork. ","Add sausage to same pot. ","Sauté until no longer pink, breaking up with back of fork, about 5 minutes. ","Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. ","Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. ","Add wine and bring to boil, scraping up browned bits. ","Add pancetta and pork with any accumulated juices; boil 2 minutes. ","Add tomatoes with juice. ","Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.","Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. ","Gently press pork pieces with back of fork to break up meat coarsely. ","Season ragù to taste with salt and pepper. ","(Can be made 2 days ahead. ","Cool slightly. ","Refrigerate uncovered until cold, then cover and keep refrigerated. ","Rewarm over low heat before continuing.)","Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. ","Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain pasta; mix into ragù. ","Season mixture to taste with salt and pepper; transfer to prepared dish. ","Sprinkle both cheeses over. ","Bake until heated through and golden, about 20 minutes.","*Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets."]},{"origin_id":"54a475716529d92b2c02a92f","title":"Veal, Mushroom and Red Wine Sauce","image_url":"","ingredients":["3 tablespoons olive oil","1 pound ground veal","3 large garlic cloves, chopped","1 tablespoon chopped fresh rosemary or 2 teaspoons dried","1/2 pound mushrooms, chopped","1 14 1/2-ounce can diced tomatoes in puree","3/4 cup dry red wine","3/4 cup canned beef broth","1/4 cup tomato paste"],"sentences":["Heat oil in large skillet over medium-high heat. ","Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. ","Add mushrooms; sauté 5 minutes. ","Add tomatoes, wine, broth and tomato paste. ","Bring to boil. ","Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. ","Season to taste with salt and pepper."]},{"origin_id":"54a455116529d92b2c02153d","title":"Blt Bow Ties","image_url":"","ingredients":["1 pound farfalle (bow-tie pasta)","12 bacon slices, cut into 1-inch pieces","1 28-ounce can diced tomatoes, drained","1/4 teaspoon dried crushed red pepper","3 cups arugula","1 cup sliced green onions","1 cup thinly sliced fresh basil leaves","1/4 cup dry white wine","1 cup (packed) grated fresh Parmesan cheese"],"sentences":["Cook farfalle in large pot of boiling salted water until tender but still firm to bite. ","Drain farfalle.","Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp, stirring often. ","Using slotted spoon, transfer bacon to paper towels. ","Pour off all but 3 tablespoons bacon drippings from skillet. ","Add tomatoes and crushed red pepper to skillet; sauté until tomatoes soften, about 2 minutes. ","Add arugula, onions, 1/2 cup basil, and bacon; sauté until arugula and basil just wilt, about 2 minutes. ","Stir in wine; bring to simmer. ","Add farfalle to sauce and toss to coat. ","Mix in 3/4 cup Parmesan cheese and remaining 1/2 cup basil; cook until cheese melts and coats pasta, tossing often, about 2 minutes. ","Season farfalle to taste with salt and pepper. ","Sprinkle farfalle with remaining cheese and serve."]},{"origin_id":"54a42e126529d92b2c011f08","title":"Ahi Tuna Carpaccio with Basil Pesto Fettuccine and Heirloom Tomatoes","image_url":"","ingredients":["20 ripe Roma or heirloom tomatoes, cored and halved","2 tablespoons kosher salt","1 large yellow heirloom tomato, cored","2 large red heirloom tomatoes, cored","1 large green heirloom tomato, cored","Kosher salt","Freshly ground black pepper","1/2 cup balsamic vinegar","1 cup extra virgin olive oil","2 large shallots, minced","2 pounds sushi-grade ahi tuna steaks, cut into 16 even slices","1/4 cup extra virgin olive oil","Leaves from 4 bunches fresh basil","4 garlic cloves","1/4 cup pine nuts, toasted","3 to 4 cups extra virgin olive oil","1/2 cup freshly grated Parmesan cheese, plus more for garnish","Kosher salt","Freshly ground black pepper","Red pepper flakes, optional","2 pounds dried fettuccine","1 bunch watercress","Kosher salt","Freshly ground black pepper"],"sentences":["In electric juicer, juice tomatoes. ","(Alternatively, purée tomatoes with 1/2 cup water in blender or food processor until liquid.)","Line sieve with double layer of cheesecloth and set over large bowl. ","Pour tomato juice/purée into sieve and sprinkle with kosher salt. ","Refrigerate until tomato water has drained completely, at least 2 hours or overnight.","Cut each tomato into 16 wedges, place in large bowl, and generously season with salt and pepper. ","In medium bowl, whisk together balsamic vinegar, olive oil, and shallots. ","Pour half of mixture over tomatoes, tossing gently to coat. ","Keep at room temperature, allowing tomatoes to marinate, at least 20 minutes and up to 1 hour.","Lay a long strip of plastic wrap on work surface and brush with olive oil. ","Place 1 tuna slice on plastic and brush with olive oil. ","Top with another sheet of plastic wrap.","Using flat meat mallet or heavy-bottom sauté pan, gently pound tuna starting in the middle and working to outside edges in circular motion. ","Continue working until tuna is about 1/8 inch thick. ","Repeat with remaining tuna. ","Stack tuna slices (leave in plastic) on plate and refrigerate until ready to use.","Fill large bowl with ice cubes and water. ","Have strainer ready in sink. ","Bring medium pot of water to boil. ","Add pinch (1/16 teaspoon) of kosher salt and allow to dissolve. ","Lower basil leaves into water and stir 1 minute. ","Pour into strainer, then immediately plunge into ice bath to stop cooking. ","Once leaves are completely cool, drain and dry between layers of paper towel, pressing thoroughly.","Coarsely chop basil. ","In blender on high speed, purée basil, garlic, pine nuts, and 2 cups olive oil until smooth. ","Scrape down sides of blender and add additional oil as needed to achieve smooth purée. ","Pour into small bowl and stir in cheese. ","Season with salt, pepper, and red pepper to taste. ","Cover and refrigerate until ready to use.","In large pot of boiling salted water, boil fettuccine until al dente. ","While fettucine is cooking, fill large bowl with ice and tomato water. ","Drain fettuccine in colander, then submerge in iced tomato water to stop cooking and add additional flavor. ","Gently stir until well chilled. ","Drain well and place in large bowl. ","Toss with pesto and garnish with additional grated cheese as desired.","Carefully remove top layer of plastic from each tuna carpaccio and invert onto large chilled plate. ","Generously season with salt and pepper. ","Use 8 tomato wedges to form a circle around tuna. ","Use fork to twirl fettuccine into small, tight bunches and place in center of each tomato circle, on top of tuna. ","Garnish with sprigs of watercress and drizzle with remaining balsamic vinegar mixture and any pesto left in bottom of fettuccine bowl."]},{"origin_id":"54a42c9619925f464b380622","title":"Linguine ai Frutti di Mare","image_url":"http://assets.epicurious.com/photos/560d99be7b55306961bf76cd/6:4/w_620%2Ch_413/238646.jpg","ingredients":["1 tablespoon olive oil","2 cloves garlic, sliced","Red pepper flakes","1/2 cup dry white wine","12 Manila or littleneck clams","10 ounces linguine","3/4 cup tomato sauce","12 black mussels","8 shrimp, shelled (tail intact) and deveined","4 sea scallops, quartered","5 ounces calamari, cut into thin rings","1/4 cup fresh flat-leaf parsley, coarsely chopped"],"sentences":["Boil water in a large pot. ","Heat oil in a large sauté pan over medium heat. ","Cook garlic until it sizzles. ","Add red pepper flakes to taste; cook 1 minute. ","Add wine and clams; cover. ","Raise heat to medium-high; cook 5 minutes. ","Add linguine to boiling water. ","Cook until al dente. ","Uncover sauté pan; simmer 1 minute more. ","Add tomato sauce. ","Season with salt and pepper. ","Add rest of seafood. ","Cook, stirring, until clams and mussels open, about 3 minutes. ","Toss with linguine. ","Add parsley; toss. ","Divide among 4 bowls."]},{"origin_id":"54a433fa19925f464b3862e3","title":"Grandma's Tomato Sauce","image_url":"","ingredients":["1 tablespoon salt","1 tablespoon sugar (optional)","10 lb plum tomatoes, halved lengthwise, cored, and coarsely chopped (24 cups)","6 garlic cloves, peeled and lightly smashed","1 cup extra-virgin olive oil","1 cup loosely packed fresh basil leaves","Special equipment: a food mill fitted with fine disk"],"sentences":["Toss salt and sugar with tomatoes in 2 large bowls, then let stand until very juicy, about 15 minutes.","Cook garlic in oil in a wide 8- to 10-quart heavy pot over moderate heat, stirring occasionally, until golden, 3 to 5 minutes, then discard garlic. ","Carefully add tomato mixture (it may splatter) and basil, stirring to combine. ","Bring to a boil, covered, stirring occasionally, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced by half, 2 to 3 hours.","Force sauce through food mill into a large bowl, discarding solids. ","Ladle sauce into 1-pint airtight containers and cool completely, uncovered, then freeze, covered."]},{"origin_id":"54a433fa6529d92b2c016adf","title":"Anchovies in Tomato Sauce with Pasta","image_url":"http://assets.epicurious.com/photos/560d9947f3a00aeb2f1cf4f6/6:4/w_620%2Ch_413/237164_hires.jpg","ingredients":["olive oil","4 cloves of garlic, peeled and very finely sliced","2 big handfuls of pine nuts","A big handful of raisins","12 salted anchovy fillets","3 heaping tablespoons tomato purée","a large wineglass of red wine","1 3/4 cups stale bread crumbs","1 pound dried margherita pasta"],"sentences":["Heat a pan, add 6 tablespoons of olive oil, then add your garlic and fry slowly. ","As it begins to color, add the pine nuts, raisins, and anchovies and continue frying for 2 minutes, until the anchovies have melted. ","Add the tomato purée and the wine and stir in well. ","Leave to simmer on a medium heat for 3 minutes. ","The sauce should be quite thick, like tomato sauce, but if you think it needs thinning down, add a little water. ","Heat a little olive oil in a separate pan, add the bread crumbs and fry until toasted, crunchy, and golden. ","Leave to cool on paper towels. ","Meanwhile, cook your pasta in boiling salted water according to the package instructions. ","Drain and mix with the sauce. ","Check the seasoning and divide onto 4 plates, twizzling the pasta with tongs as you go. ","Serve sprinkled with the bread crumbs."]},{"origin_id":"54a44b666529d92b2c01c333","title":"Arrabbiata Sauce","image_url":"","ingredients":["4 lb plum tomatoes, cut into 1/2-inch pieces","1 fresh hot chile such as Thai or serrano, finely chopped, including seeds","2 tablespoons extra-virgin olive oil","2 large garlic cloves, finely chopped","1/2 cup fresh basil leaves","Special equipment: a food mill fitted with medium disk"],"sentences":["Simmer tomatoes, chile, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours.","During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.","Remove from heat, then stir in basil and salt and pepper to taste.","Force through food mill into a large bowl."]},{"origin_id":"54a42d516529d92b2c01152e","title":"Beef Shank and Sausage Ragù with Whole Grain Spaghetti","image_url":"http://assets.epicurious.com/photos/5609a54b6a59cdb91b5ff4b0/6:4/w_620%2Ch_413/352589_hires.jpg","ingredients":["2 teaspoons fennel seeds","3 tablespoons olive oil, divided","2 pounds hot Italian sausages, casings removed","3 1/2 to 3 3/4 pounds 1 1/2-inch-thick beef shanks with bone (about 3 pieces)","5 cups chopped onions (about 3 large)","2 28-ounce cans diced tomatoes in juice","1 750-ml bottle dry red wine","8 large garlic cloves, chopped","4 fresh bay leaves","2 teaspoons dried oregano","1 teaspoon dried crushed red pepper","1 1/2 pounds multi-grain or whole grain spaghetti","3 tablespoons extra-virgin olive oil","2/3 cup (packed) freshly grated Parmesan cheese (about 2 ounces)","1/2 cup finely chopped fresh Italian parsley"],"sentences":["Preheat oven to 350°F. Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes. ","Set aside.","Heat 2 tablespoons oil in large oven-proof pot over medium heat. ","Add sausage. ","Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes. ","Using slotted spoon, transfer sausage to large bowl.","Add 1 tablespoon oil to pot. ","Sprinkle beef shanks with salt and pepper. ","Add to pot and sauté until brown, about 6 minutes per side. ","Transfer shanks to bowl with sausage. ","Add onions to pot and sauté until brown and tender, scraping up browned bits, about 10 minutes. ","Return shanks, sausage, and any accumulated juices to pot. ","Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds. ","Bring to simmer.","Cover pot and place in oven. ","Braise until shanks are very tender, about 2 1/2 hours. ","Transfer shanks to work surface. ","Cut meat off bones and dice. ","Discard bones. ","Tilt pot. ","Spoon off fat from surface of pan juices. ","Return diced shank meat to pot. ","Simmer until liquid is reduced enough to coat spoon, about 10 minutes. ","Season ragù to taste with salt and pepper. ","DO AHEAD: Can be made 2 days ahead. ","Cool slightly. ","Chill uncovered until cold, then cover and keep chilled. ","Rewarm over medium heat, stirring occasionally, before continuing.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain pasta; transfer to large bowl. ","Add oil and toss to coat. ","Add cheese and parsley; toss to coat. ","Season pasta with salt and pepper.","Divide pasta among 12 shallow bowls. ","Ladle ragù over and serve."]},{"origin_id":"54a465356529d92b2c0268bc","title":"Bow Ties with Bacon, Onion, and Tomato","image_url":"","ingredients":["4 slices of bacon, chopped fine","2 tablespoons olive oil","1 large onion, chopped","1/2 pound large farfalle (bow tie pasta)","1 tomato (about 1/2 pound), chopped","1/4 cup water","1/4 teaspoon dried hot red pepper flakes, or to taste","1/3 cup finely chopped fresh parsley leaves","1/4 cup freshly grated Parmesan"],"sentences":["In a deep skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to a bowl. ","Pour off all but 1 tablespoon of fat from the skillet, add the oil, and in the fat cook the onion over moderate heat, stirring, until it is golden brown. ","In a kettle of salted boiling water cook the pasta until it is al dente. ","While the pasta is cooking, stir the tomato into the onion mixture with the 1/4 cup water, the red pepper flakes, and salt to taste, simmer the sauce, stirring, for 5 minutes, and stir in the parsley and the bacon. ","Drain the pasta well, add it to the sauce, and toss it well. ","Add the Parmesan and toss the pasta well."]},{"origin_id":"54a46b4f19925f464b397ad4","title":"Herbed Tomato Soup with Pasta","image_url":"","ingredients":["5 cups canned vegetable broth","1 large russet potato, peeled, diced","1/2 cup chopped green onions","1/4 cup chopped fresh parsley","4 large garlic cloves, chopped","1 teaspoon dried thyme","1 teaspoon dried sage","2 cups spicy vegetable juice","1 cup small dried pasta (such as elbow macaroni)","Grated Cheddar cheese (optional)","Croutons (optional)"],"sentences":["Combine vegetable broth, diced russet potato, 1/4 cup green onions, chopped fresh parsley, chopped garlic, dried thyme and dried sage in large Dutch oven. ","Simmer over medium heat until potato is tender, about 15 minutes. ","Add spicy vegetable juice and pasta; simmer until pasta is tender, stirring occasionally, about 8 minutes. ","Season to taste with salt and pepper.","Ladle soup into bowls. ","Garnish with remaining 1/4 cup green onions. ","Sprinkle cheese and croutons over, if desired."]},{"origin_id":"54a44e0219925f464b38cefe","title":"Butterfly Tomatoes with Salsa Cruda","image_url":"","ingredients":["6 very ripe medium-sized tomatoes (about 8 ounces each)","4 large cloves of garlic, finely chopped","1/4 cup extra-virgin olive oil","1/4 cup plus 1 tablespoon chopped fresh mint leaves","2 teaspoons finely grated lemon zest","1 teaspoon sugar","Freshly ground black pepper, to taste","12 ounces dried farfalle (butterfly pasta)","Salt, to taste","6 ounces ricotta salata cheese (optional garnish)"],"sentences":["1. ","Core the tomatoes and cut them into 1/2-inch pieces. ","Place in a large serving bowl with the garlic. ","(If the tomatoes seem watery, drain them first in a colander for 20 minutes, tapping it once or twice.)","2. ","Stir in olive oil, 1/4 cup of the mint, the lemon zest, sugar, and pepper. ","Let rest for 2 to 4 hours for flavors to blend.","3. ","Before serving, bring a large pot of salted water to a boil. ","Cook the pasta until just tender; drain. ","Add to the tomato sauce; toss well. ","Before serving, season lightly with salt. ","If desired, grate ricotta salata atop the pasta using the largest holes of the grater. ","Sprinkle with the remaining chopped mint. ","Serve."]},{"origin_id":"54a438336529d92b2c0192a7","title":"Linguine with Pecorino, Tomatoes, and Arugula","image_url":"","ingredients":["6 cups diced tomatoes in assorted colors (about 2 1/2 pounds)","3 cups (packed) arugula","1/2 cup minced shallots","1/2 cup extra-virgin olive oil","2 tablespoons balsamic vinegar","12 ounces linguine","2 cups coarsely grated Pecorino Romano or ricotta salata (salted dry ricotta cheese)"],"sentences":["Place first 5 ingredients in large bowl; toss to coat. ","Let stand at room temperature 30 minutes.","Cook linguine in large pot of boiling salted water until tender but firm to bite. ","Drain. ","Add pasta to tomato mixture; toss. ","Mix in cheese; season with salt and pepper. ","Serve warm or at room temperature."]},{"origin_id":"54a427d16529d92b2c00ce47","title":"Capellini with Shrimp and Creamy Tomato Sauce","image_url":"http://assets.epicurious.com/photos/560d783b7b55306961bf3374/6:4/w_620%2Ch_413/241995_hires.jpg","ingredients":["3 tablespoons olive oil","1 pound peeled large shrimp","3 large garlic cloves, forced through a garlic press","1/4 teaspoon dried oregano","1/2 cup sweet (red) vermouth","1 (14- to 15-ounce) can diced tomatoes, drained","3/4 cup heavy cream","1/2 teaspoon fresh lemon juice","1/2 pound capellini"],"sentences":["Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. ","Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. ","Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. ","Stir in lemon juice.","Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. ","Reserve 1 cup pasta-cooking water, then drain pasta.","Serve immediately, topped with shrimp and sauce. ","Thin with some of reserved water if necessary."]},{"origin_id":"54a4784e6529d92b2c02b3e8","title":"Chicken Pasta Salad in Creamy Curry Dressing","image_url":"","ingredients":["1/4 pound rotelle","1 whole skinless boneless chicken breast (about 3/4 pound), poached and cut into bite-size pieces (about 1 1/2 cups)","5 cherry tomatoes, quartered","2 scallions, sliced thin","1 tablespoon finely chopped fresh basil leaves","1/2 teaspoon minced garlic","1 teaspoon minced peeled fresh gingerroot","1 tablespoon unsalted butter","1/4 cup heavy cream","1 tablespoon white-wine vinegar","3/4 teaspoon curry powder","dried hot red pepper flakes to taste","1 tablespoon finely chopped drained bottled mango chutney, or to taste"],"sentences":["In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. ","In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.","In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. ","Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.","Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper."]},{"origin_id":"54a437e06529d92b2c019161","title":"Castellane with Mascarpone and Roasted Grape Tomatoes","image_url":"http://assets.epicurious.com/photos/560df1ef7b55306961bfe035/6:4/w_620%2Ch_413/109105.jpg","ingredients":["2 pints grape tomatoes or cherry tomatoes, halved lengthwise","1 lb castellane pasta or medium (regular) shells","1 1/4 cups mascarpone cheese (from a 1-lb container)","2 oz finely grated Parmigiano-Reggiano (1 cup)","1/4 cup minced fresh chives"],"sentences":["Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil and butter foil.","Arrange tomatoes, cut sides up, in pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. ","Roast until slightly plumped, 15 to 20 minutes.","Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, about 12 minutes. ","Reserve 1 1/2 cups pasta cooking water, then drain pasta well and transfer to a large bowl. ","Add mascarpone and stir until melted. ","Add reserved cooking water, tomatoes, half of parmesan, 3 tablespoons chives, 3/4 teaspoon salt, and 1/2 teaspoon black pepper and toss well, then cool to warm.","Butter a 3-quart (13- by 9-inch) gratin or other shallow baking dish. ","Toss pasta mixture again, then spoon into gratin dish. ","Sprinkle remaining parmesan over top. ","Bake pasta until golden and bubbly, 18 to 20 minutes. ","Sprinkle with remaining tablespoon chives."]},{"origin_id":"54a4217419925f464b378631","title":"Grilled Pasta with Grilled Meatballs","image_url":"http://assets.epicurious.com/photos/54af49cc4074bdfd06838c3d/6:4/w_620%2Ch_413/51177600_pasta-meatballs_1x1.jpg","ingredients":["2 pounds ground sirloin","2 eggs","4 tablespoons freshly grated Parmesan cheese","4 tablespoons finely chopped fresh flat-leaf parsley","2 teaspoons dried oregano","1 tablespoon finely chopped fresh basil leaves","2 cups finely chopped yellow onion","2 cups finely ground dried bread crumbs","2 large garlic cloves, minced","2 teaspoons coarse sea salt, preferably gray salt","1/4 teaspoon freshly ground black pepper","2 cups water, plus more if needed","5 tablespoons kosher salt","1 pound dried spaghetti","4 tablespoons extra-virgin olive oil","2 cups Grilled Tomato Sauce","4 tablespoons grated pecorino cheese"],"sentences":["In a large bowl, mix together the meat, eggs, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. ","Add 1 cup of the water. ","Knead the water into the meat mixture with your hands. ","Knead and form meatballs into about 1 1/2-inch balls with a 2-ounce scoop (see Chef's Note) or roll into balls with your hands.","VAC-PACKED COOKING METHOD: Seal the meatballs with just a teaspoon of extra-virgin olive oil and cook them in 130°F water for 35 minutes.","OLD-WORLD COOKING METHOD: Place the meatballs in a large saucepan or skillet on the stove (use 2 pans if they don't all fit in a single pan), add 1/2 cup of the water over them (1/2 cup water to each pan if using 2 pans), and cover. ","Steam the meatballs over medium heat for about 25 minutes. ","Transfer to a platter and refrigerate until you're ready to grill them.","Turn a gas grill to high or ignite charcoal. ","When the grill is hot, for both gas and charcoal grills, clean your grill rack. ","Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.","In batches, grill the meatballs in a cast-iron pan or plancha on the grill until they're well-browned all the way around, 4 minutes total for the vac-packed meatballs and about 6 minutes total for the pan-cooked meatballs. ","Remove from the heat and reserve.","Fill a large pot with about 5 quarts of water, add the kosher salt, and bring to a boil over high heat on your stove. ","Add the pasta and cook until just al dente, 6 to 8 minutes. ","Drain the pasta, reserving 1 cup of the pasta water.","Spread the pasta on a baking sheet and drizzle with 2 tablespoons of the olive oil, so it won't stick together.","Lightly oil a long, flat grill basket or spritz with nonstick cooking spray. ","With tongs, add half the pasta to the basket, arranging it in a thin even layer. ","(If you have two grill baskets, cook both batches of pasta at once.) ","Place the basket on a rack over hot coals and turn frequently, until the pasta turns a golden color. ","You'll hear it crackling during grilling.","Empty the grill basket into a large heat-proof bowl. ","Toss the pasta with 1 to 2 cups of Grilled Tomato Sauce. ","If it needs some moisture, add 1/4 cup of the reserved pasta water and toss again. ","Add the remaining 2 tablespoons olive oil, and 2 tablespoons of the pecorino cheese. ","Toss. ","Transfer to a serving bowl, top with the remaining pecorino cheese, and serve immediately."]},{"origin_id":"54a475f319925f464b39a43b","title":"Antipasto Pasta Salad","image_url":"","ingredients":["1 pound rotini or fusilli (corkscrew-shaped pastas)","2 garlic cloves","1 tablespoon Dijon-style mustard","1/3 cup red-wine vinegar","2 tablespoons balsamic vinegar","1 tablespoon water","1/2 cup vegetable oil","1 ounce (1/2 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well","1/2 pound smoked mozzarella, cut into 1/2-inch cubes","a 1-pound can garbanzo beans, drained and rinsed","3 1/2 ounces sliced hard salami, cut into julienne strips","10 to 20 bottled small peperoncini (pickled Tuscan peppers)","1/2 teaspoon dried hot red pepper flakes","1 cup loosely packed fresh flat-leafed parsley leaves, minced"],"sentences":["In a kettle of boiling salted water cook the rotini until it is tender and drain it. ","Refresh the pasta under cold water and drain it well. ","In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified. ","In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley. ","Chill the salad, covered, for 1 hour. ","The salad may be made 2 days in advance and kept covered and chilled."]},{"origin_id":"54a471c76529d92b2c029b23","title":"Baked Pasta with Tomatoes, Shiitake Mushrooms, and Prosciutto","image_url":"","ingredients":["2 cups finely chopped onion","2 large garlic cloves, minced","1/4 teaspoon dried hot red pepper flakes, or to taste","1 teaspoon dried basil, crumbled","1 teaspoon dried orégano, crumbled","2 tablespoons olive oil","1 pound fresh shiitake mushrooms, stems discarded and the caps  sliced","1/2 stick (1/4 cup) unsalted butter","3 tablespoons all-purpose flour","2 cups milk","two 28-ounce cans Italian tomatoes, drained well and chopped","1/4 pound thinly sliced prosciutto, cut into strips","1/4 pound Italian Fontina, grated (about 1 cup)","1/4 pound Gorgonzola, crumbled (about 1 cup)","1 1/2 cups freshly grated Parmesan","2/3 cup minced fresh parsley leaves","1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped  macaroni)"],"sentences":["In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. ","Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. ","In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. ","Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. ","Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.","In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. ","Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. ","The pasta may be prepared up to this point and kept covered and chilled overnight. ","Bring the pasta to room temperature before continuing with the recipe. ","Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender."]},{"origin_id":"54a41aec6529d92b2c006ac7","title":"Braised Chicken in Sun-Dried Tomato Cream","image_url":"","ingredients":["2 skinless boneless chicken breast halves","1 tablespoon oil from oil-packed sun-dried tomatoes","3 large garlic cloves, thinly sliced","1/2 cup dry white wine","1/3 cup whipping cream","1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced","3 tablespoons thinly sliced fresh basil"],"sentences":["Sprinkle chicken with salt and pepper. ","Heat oil in heavy medium skillet over medium-high heat. ","Add chicken to skillet and sauté until golden, about 4 minutes per side. ","Add garlic and stir 30 seconds. ","Add white wine, cream and tomatoes and bring to boil. ","Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. ","Transfer chicken to plates. ","Add basil to sauce in skillet. ","Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. ","Season sauce to taste with salt and pepper; spoon over chicken and serve."]},{"origin_id":"54a476dd19925f464b39a78e","title":"Bruschetta Orzo Salad","image_url":"","ingredients":["1 cup orzo (rice-shaped pasta; also called riso), freshly cooked, rinsed, drained","2 tomatoes, cored, seeded, chopped","1 small zucchini, chopped","1/2 cup chopped red onion","1/3 cup fresh basil leaves, chopped","2 1/2 tablespoons balsamic vinegar","2 large garlic cloves, finely chopped","1 1/2 tablespoons olive oil"],"sentences":["Combine all ingredients in bowl. ","Cover and chill at least 1 hour and up to 4 hours."]},{"origin_id":"54a424e619925f464b37a84e","title":"Bucatini All'Amatriciana","image_url":"http://assets.epicurious.com/photos/56043a3ad55073c10c5b0475/6:4/w_620%2Ch_413/365160.jpg","ingredients":["2 tablespoons extra-virgin olive oil","4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon","1/2 teaspoon crushed red pepper flakes","1/2 teaspoon freshly ground black pepper","3/4 cup minced onion","2 cloves garlic, minced","1 28 ounce can peeled tomatoes with juices, crushed by hand","Kosher salt","12 ounces dried bucatini or spaghetti","1/4 cup finely grated Pecorino (about 1 ounce)"],"sentences":["Heat oil in a large heavy skillet over medium heat. ","Add guanciale and sauté until crisp and golden, about 4 minutes. ","Add pepper flakes and black pepper; stir for 10 seconds. ","Add onion and garlic; cook, stirring often, until soft, about 8 minutes. ","Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.","Meanwhile, bring a large pot of water to a boil. ","Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. ","Drain, reserving 1 cup of pasta cooking water.","Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. ","Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. ","(Add a little pasta water if sauce is too dry.) ","Stir in cheese and transfer pasta to warmed bowls"]},{"origin_id":"54a466186529d92b2c026c57","title":"Calistoga Clams","image_url":"","ingredients":["1 1/4 cups dry white wine","1 1/4 cups fish stock or canned unsalted chicken broth","1 1/4 cups sparkling water (such as Calistoga)","1 14 1/2-ounce can Italian-style stewed tomatoes","2 tablespoons finely chopped garlic","1 teaspoon chopped fresh thyme or 1/2 teaspoon dried, crumbled","24 small to medium clams (about 3 pounds), scrubbed","4 ounces","1 tablespoon chopped fresh basil","1 1/2 teaspoons minced orange peel (orange part only)","1 teaspoon chopped fresh oregano"],"sentences":["Bring first 6 ingredients to boil in large pot. ","Simmer 10 minutes. ","Break up tomatoes with wooden spoon. ","Add clams. ","Cover and cook until clams open, about 5 minutes. ","Using slotted spoon, transfer clams to bowls; keep warm.","Add remaining ingredients to pot. ","Reduce heat and cook 5 minutes, stirring occasionally. ","Season to taste with salt and pepper. ","Pour over clams."]},{"origin_id":"54a466316529d92b2c026cc6","title":"Green Goddess Pasta Salad with Cherry Tomatoes","image_url":"","ingredients":["3 drained flat anchovy fillets","1 garlic clove, chopped","2 tablespoons mayonnaise","2 tablespoons plain yogurt","2 scallions, minced","3 tablespoons minced fresh parsley leaves","1 tablespoon minced fresh dill","1/2 pound rotelle or fusilli","6 cherry tomatoes, quartered"],"sentences":["Mince and mash the anchovies, the garlic, and a pinch of salt to a fine paste and in a large bowl whisk together the paste, the mayonnaise, the yogurt, the scallions, the parsley, and the dill. ","In a saucepan of boiling salted water boil the pasta until it is tender and drain it in a colander. ","Rinse the pasta under cold water and drain it well. ","Add the pasta to the dressing, tossing it to coat is well, and stir in the tomatoes gently."]},{"origin_id":"54a421466529d92b2c008797","title":"Amatriciana (Guanciale, Tomato, and Pecorino Romano)","image_url":"http://assets.epicurious.com/photos/555cf3d4100d9bda6d82176e/6:4/w_620%2Ch_413/51221420_carbonara-em-guanciale-egg_6x4.jpg","ingredients":["2 1/2 ounces (70 grams) guanciale, cut into thin strips","2–3 tablespoons extra virgin olive oil","1 small onion (any kind), chopped (optional but recommended)","1 pound (450 grams) red, ripe sauce tomatoes, broken into pieces, or canned Italian peeled tomatoes, drained","1 small piece dried chile","salt","1 pound (450 grams) pasta (see note below)","7 rounded tablespoons (70 grams) grated pecorino (see headnote)"],"sentences":["Put the guanciale and oil in a saucepan. ","Turn the heat to medium and heat gently so the guanciale renders some fat and starts to brown. ","Taste a piece to assess how salty it is. ","Then, when it just begins to become crisp, add the chopped onion (if using) and sauté gently until transparent. ","Add the tomatoes and chile, then taste for salt (how much you need will depend on the guanciale).","Finish cooking the sauce, covered, over low heat. ","You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.","Make-ahead note: This much can be done earlier in the day, but this sauce is not customarily made in advance or kept, except casually as leftovers for the next day.","Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. ","Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.","Warm a serving bowl or platter in a low oven. ","If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.","Drain the pasta and put it in the warmed serving bowl. ","Toss it first with the grated cheese, then with the sauce. ","Serve immediately."]},{"origin_id":"54a434706529d92b2c0170d5","title":"Green Emporium Pasta with Puttanesca Sauce","image_url":"","ingredients":["1 can (28 oz) peeled Italian plum tomatoes","3 chopped cloves garlic","2 tbsp olive oil","6 pitted and halved kalamata olives","6 pitted and halved Spanish green olives","1 tbsp capers","1 lb linguine","1 tbsp chopped fresh basil","Grated Parmesan"],"sentences":["Crush tomatoes with your hands. ","In a large nonstick pot, sauté garlic in oil until golden brown, taking care not to burn. ","Add tomatoes and simmer 10 minutes on a low flame. ","In a separate medium-sized pot, bring water to boil. ","Add olives and capers to tomatoes and cook 10 minutes more. ","Meanwhile, add linguine to the boiling water. ","When pasta is cooked through yet slightly firm, about 8 minutes, drain and divide among 4 bowls. ","Top with sauce; sprinkle with fresh basil and Parmesan to taste."]},{"origin_id":"54a45ef419925f464b394623","title":"Annabel's Pasta Salad","image_url":"","ingredients":["5 oz (150 g) pasta bows (farfalle)","2 oz (60 g) green beans","1/2 cup (60 g) sliced carrots","1/2 cup (100 g) frozen corn","4 cherry tomatoes, quartered","2 Tbsp (30 g) grated onion","4 Tbsp vegetable oil","1 Tbsp white wine vinegar","2 Tbsp water","1/2 tsp chopped fresh ginger","1 Tbsp chopped celery","1 Tbsp soy sauce","1 1/2 tsp tomato paste","1 tsp superfine sugar","salt and pepper, to taste","pepper"],"sentences":["Bring a pot of lightly salted water to a boil, add the pasta, and cook until tender, about 10 minutes, or according to package instructions.","Meanwhile, put the beans and carrots in a steamer and cook for 4 minutes. ","Add the corn to the steamer and cook for 3-4 minutes, or until tender.","Combine all the ingredients for the dressing in a blender or food processor, adding only a little salt and pepper, and process until smooth. ","Combine the cooked pasta with the vegetables and cherry tomatoes and toss with some of the dressing.","Variation: Add 2 Tbsp (30 g) diced cucumber, 1/2 cup (75 g) diced cold chicken or tuna to this salad, and vary the vegetables, according to taste."]},{"origin_id":"54a47a2a19925f464b39b3f8","title":"Baked Rigatoni with Ham, Tomatoes and Feta Cheese","image_url":"","ingredients":["12 ounces rigatoni","1 1/2 cups diced ham (about 8 ounces)","4 large plum tomatoes, chopped","1 cup crumbled feta cheese","1 cup (packed) grated mozzarella cheese (about 4 ounces)","1 1/2 teaspoons dried thyme","1 cup whipping cream"],"sentences":["Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. ","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Place in prepared baking dish. ","Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. ","Pour cream over. ","Sprinkle with salt and pepper and toss to blend. ","Cover with foil.","Bake pasta 15 minutes. ","Uncover and stir to coat pasta evenly with melted cheeses. ","Cover again. ","Bake until heated through, about 30 minutes longer."]},{"origin_id":"54a44ec819925f464b38d32a","title":"Braised Rabbit with Egg Noodles","image_url":"http://assets.epicurious.com/photos/560df8b17b55306961bfe7ad/6:4/w_620%2Ch_413/108101.jpg","ingredients":["1 (2 1/2- to 3 1/2-pound) rabbit, cut into 8 serving pieces","1 teaspoon salt","1/2 teaspoon black pepper","1/4 cup extra-virgin olive oil","2 medium onions, halved lengthwise and then cut lengthwise into 1/4-inch slices","2 garlic cloves, finely chopped","2 (4- by 1-inch) strips fresh orange zest","1 (3- to 4-inch) cinnamon stick","2 Turkish bay leaves or 1 California","1/2 cup dry red wine","2 cups canned crushed tomatoes (from a 28-oz can)","1/2 cup water","8 ounces dried egg tagliatelle or egg fettuccine","1 tablespoon chopped fresh flat-leaf parsley","Special equipment: a deep 12-inch ovenproof skillet (preferably with a lid) or a 5-quart wide heavy pot"],"sentences":["Preheat oven to 350°F.","Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. ","Heat 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch. ","Transfer as browned to a plate.","Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick, and bay leaves in remaining 2 tablespoons oil, stirring frequently, until onions are beginning to brown, 4 to 5 minutes. ","Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. ","Stir in tomatoes, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. ","Nestle rabbit pieces in sauce and bring to a simmer.","Cover skillet tightly with lid or heavy-duty foil, then braise in middle of oven 30 minutes. ","Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more.","While rabbit is braising, cook pasta in a large pot of  until al dente. ","Drain pasta well in a colander and transfer to a large platter. ","Discard zest, cinnamon stick, and bay leaf from sauce. ","Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley."]},{"origin_id":"54a473c219925f464b399bc2","title":"Black Bean Lasagna Kinstlinger-Bruhn","image_url":"","ingredients":["1 1/2 cups (9 ounces) dried black beans, picked over and rinsed","2 1/4 teaspoons salt","1 bay leaf","1/2 teaspoon pepper","5 tablespoons olive oil","1 small onion","4 garlic cloves","3/4 cup dry red wine","2 cups tomato purée","2 cups canned crushed tomatoes","1 teaspoon sugar","1 teaspoon dried oregano, crumbled","2 cups part-skim-milk ricotta","1 large egg, beaten lightly","1/4 cup chopped fresh coriander","1 cup freshly grated Parmesan","9 dried lasagna noodles","1 pound part-skim-milk mozzarella, sliced thin"],"sentences":["Let the beans soak overnight in cold water to cover by 2 inches. ","Drain the beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2 teaspoons of the salt, the bay leaf, and the pepper. ","Bring the water to a boil and simmer the beans for 1 1/4 hours, or until they are tender. ","Drain the beans and in the food processor purée 1 cup of them with 2 tablespoons of the oil, reserving the remaining beans.","In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened. ","Add the wine and boil the mixture, stirring, until the liquid is almost evaporated. ","Add the tomato purée, the crushed tomatoes, the sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved beans and simmer the sauce, stirring occasionally, for 1 hour. ","(Do not let the sauce come to a boil.) ","The sauce may be made in advance and frozen for 3 months.","In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of the Parmesan. ","In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water. ","In a lightly oiled baking dish, 13 by 9 inches, arrange 3 of the noodles and over them spread half the ricotta mixture and then one third of the tomato bean sauce. ","Arrange one third of the mozzarella over the sauce and sprinkle it with one third of the remaining Parmesan. ","Layer 3 of the remaining noodles over the Parmesan, spread the puréed bean mixture and half the remaining tomato bean sauce over the noodles, and top the sauce with half the remaining mozzarella and half the remaining Parmesan. ","Arrange the 3 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan. ","Bake the lasagna in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is bubbling."]},{"origin_id":"54a42d4a6529d92b2c0114d6","title":"Fettuccine with Shrimp","image_url":"http://assets.epicurious.com/photos/560d99807b55306961bf7621/6:4/w_620%2Ch_413/238025.jpg","ingredients":["Vegetable oil cooking spray","1 tablespoon olive oil","1 cup sliced mushrooms","1 medium onion, chopped","2 cloves garlic, finely chopped","1/4 cup dry white wine","1 tablespoon chopped fresh basil","1 teaspoon instant chicken bouillon, crumbled","1 teaspoon cornstarch","1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)","2 medium tomatoes, seeded and chopped","1 pound large shrimp, shelled and deveined","1/4 cup fresh flat-leaf parsley, chopped","1/4 cup grated reduced-fat Parmesan","8 ounces whole grain fettuccine, cooked"],"sentences":["Coat a large skillet with cooking spray. ","Heat oil over medium-high heat. ","Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. ","Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. ","Add tomatoes and shrimp to skillet. ","Cook until shrimp begins to turn pink, 1 to 2 minutes. ","Reduce heat to low. ","Stir in wine mixture. ","Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. ","Stir in parsley, cheese and pasta. ","Divide among 4 plates; serve immediately."]},{"origin_id":"54a473846529d92b2c02a1bb","title":"Food-Processor Pasta Dough","image_url":"","ingredients":["2 cups unbleached all-purpose flour plus additional for kneading","3 large eggs","1 teaspoon water","1 teaspoon olive oil","1 teaspoon salt"],"sentences":["In a food processor blend all ingredients except for additional flour until mixture just begins to form a ball. ","On a lightly floured surface knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. ","Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrap.","Set smooth rollers of pasta machine on widest setting. ","Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap. ","Flatten unwrapped piece of dough into rectangle and feed through rollers. ","Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.","Turn dial down to next (narrower) setting and feed dough through rollers without folding. ","Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached. ","Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. ","Roll out remaining dough in same manner. ","Cut dough while pasta is still soft."]},{"origin_id":"54a4527e6529d92b2c01f499","title":"Angel Hair Pasta with Peas, Prosciutto, and Lemon","image_url":"","ingredients":["1/2 pound angel hair pasta","1/3 cup whipping cream","1 teaspoon grated lemon peel","1 cup shelled fresh peas or frozen petite peas","4 ounces thinly sliced prosciutto, chopped (about 1 cup)","1/3 cup dry white wine","4 teaspoons fresh lemon juice","1/3 cup grated pecorino Romano cheese (about 1 ounce)"],"sentences":["Cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain; reserve 3/4 cup pasta cooking liquid.","Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. ","Stir in peas, prosciutto, wine, and lemon juice. ","Simmer 2 minutes. ","Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. ","Season to taste with salt and pepper."]},{"origin_id":"54a430576529d92b2c013c55","title":"Angel-Hair Pasta with Fresh Tomato Sauce","image_url":"http://assets.epicurious.com/photos/560dd76df9a84192308a4dc3/6:4/w_620%2Ch_413/235263.jpg","ingredients":["1 small garlic clove","3 lb tomatoes","2 tablespoons fresh lemon juice","1 teaspoon salt","1 teaspoon sugar (optional)","1/2 teaspoon black pepper","1 lb dried capellini (angel-hair pasta)","1/2 cup chopped fresh basil","Accompaniments: finely grated Parmigiano-Reggiano","extra-virgin olive oil for drizzling (optional)"],"sentences":["Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.","Core and coarsely chop two thirds of tomatoes. ","Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. ","Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. ","Let stand until ready to use, at least 10 minutes.","While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. ","Drain in a colander and immediately add to tomato mixture, tossing to combine. ","Sprinkle with basil."]},{"origin_id":"54a45ef419925f464b394623","title":"Annabel's Pasta Salad","image_url":"","ingredients":["5 oz (150 g) pasta bows (farfalle)","2 oz (60 g) green beans","1/2 cup (60 g) sliced carrots","1/2 cup (100 g) frozen corn","4 cherry tomatoes, quartered","2 Tbsp (30 g) grated onion","4 Tbsp vegetable oil","1 Tbsp white wine vinegar","2 Tbsp water","1/2 tsp chopped fresh ginger","1 Tbsp chopped celery","1 Tbsp soy sauce","1 1/2 tsp tomato paste","1 tsp superfine sugar","salt and pepper, to taste","pepper"],"sentences":["Bring a pot of lightly salted water to a boil, add the pasta, and cook until tender, about 10 minutes, or according to package instructions.","Meanwhile, put the beans and carrots in a steamer and cook for 4 minutes. ","Add the corn to the steamer and cook for 3-4 minutes, or until tender.","Combine all the ingredients for the dressing in a blender or food processor, adding only a little salt and pepper, and process until smooth. ","Combine the cooked pasta with the vegetables and cherry tomatoes and toss with some of the dressing.","Variation: Add 2 Tbsp (30 g) diced cucumber, 1/2 cup (75 g) diced cold chicken or tuna to this salad, and vary the vegetables, according to taste."]},{"origin_id":"55a804012165ea177986eb2c","title":"Cavatappi with Tomatoes, Arugula, and Ricotta","image_url":"http://assets.epicurious.com/photos/556ccd6f50e46c5c01e9ae88/6:4/w_620%2Ch_413/ep-05272015-pasta-cavatappi-with-tomatoes,-arugula-+-ricotta_6x4.jpg","ingredients":["2 large tomatoes, cored, roughly chopped (about 4 cups)","1 garlic clove, minced","2 teaspoons crushed red pepper flakes","1/4 cup extra-virgin olive oil, plus more to taste","1 teaspoon kosher salt, plus more to taste","1 pound cavatappi (or other short pasta)","6 cups arugula, coarsely chopped","1 teaspoon freshly ground black pepper","4 ounces ricotta"],"sentences":["Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. ","salt in a large bowl.","Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain pasta, reserving 1 cup pasta cooking liquid, and add to tomato mixture. ","Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. ","Stir in arugula and black pepper and season with salt.","Transfer pasta to a serving bowl or platter and dollop with ricotta. ","Serve immediately."]},{"origin_id":"54a43b5b19925f464b389ae4","title":"Ann Pachett's Spicy Seafood Chowder","image_url":"","ingredients":["3 tablespoons olive oil","1/2 cup chopped onion","1/2 cup chopped celery","1/2 cup chopped green bell pepper","3 large garlic cloves, minced","1/2 teaspoon dried basil","1/2 teaspoon dried thyme","1/2 teaspoon dried oregano","1/4 teaspoon dried crushed red pepper","2 1/2 cups bottled clam juice","2 8-ounce cans tomato sauce","1/4 cup orzo","1/2 pound large shrimp, peeled, deveined","1/2 pound bay scallops, side muscles removed","2 6-ounce cans chopped clams","1 tablespoon chopped fresh parsley"],"sentences":["Heat oil in heavy large pot over medium-heat. ","Add onion, celery, and green pepper; sauté until tender, about 5 minutes. ","Add garlic; sauté 1 minute. ","Add basil, thyme, oregano, and dried crushed red pepper; sauté 1 minute. ","Stir in bottled clam juice and tomato sauce; bring to boil. ","Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. ","(Broth can be prepared 1 day ahead. ","Refrigerate uncovered until cold, then cover and keep refrigerated. ","Rewarm over low heat before continuing.)","Meanwhile, cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain. ","Rinse under cold water until cool. ","Drain well.","Add shrimp and scallops to broth; simmer until shrimp are just opaque in center, about 3 minutes. ","Stir in orzo and clams with juices; simmer until clams are just heated through. ","Divide chowder among 4 bowls. ","Sprinkle with parsley and serve."]},{"origin_id":"54a4619b6529d92b2c025a19","title":"Pasta Fazool Casserole","image_url":"","ingredients":["1 pound hot or sweet Italian sausage, casings removed","1 pound ground beef","1 large onion, chopped","4 garlic cloves, chopped","1 teaspoon dried oregano, crumbled","1/2 teaspoon dried thyme, crumbled","1 28-ounce can Italian plum tomatoes, drained, chopped","2 tablespoons tomato paste","1/4 teaspoon cayenne pepper","1 15-ounce can kidney beans, rinsed, drained","Salt and pepper","","1 pound mostaccioli pasta, freshly cooked","1/2 cup grated parmesan","1/4 cup chopped fresh Italian parsley","12 ounces Fontina or provolone, grated"],"sentences":["Preheat oven to 400°F. Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. ","Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. ","Add kidney beans and heat through. ","Season with salt and pepper. ","Add mostaccioli, Parmesan and parsley and toss to combine. ","Transfer to 9x13-inch baking dish. ","Sprinkle with cheese. ","Bake until cheese melts, about 30 minutes."]},{"origin_id":"54a4316019925f464b384162","title":"Baked Halibut with Orzo, Spinach, and Cherry Tomatoes","image_url":"http://assets.epicurious.com/photos/560de5d4f3a00aeb2f1d5534/6:4/w_620%2Ch_413/232872.jpg","ingredients":["4 tablespoons extra-virgin olive oil, divided","2 tablespoons fresh lemon juice","2 6- to 7-ounce halibut fillets","1 cup orzo (rice-shaped pasta)","1 garlic clove, minced","4 cups (packed) baby spinach","1 cup halved cherry tomatoes"],"sentences":["Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. ","Place halibut on rimmed baking sheet; sprinkle with salt and pepper. ","Drizzle with some of dressing. ","Bake until just opaque in center, about 12 minutes.","Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. ","Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. ","Add drained pasta, spinach, and tomatoes; stir to coat. ","Season with salt and pepper. ","Remove from heat. ","Cover; let stand 1 minute (spinach will wilt). ","Divide pasta between 2 plates. ","Top with halibut and remaining dressing."]},{"origin_id":"54a4217419925f464b378631","title":"Grilled Pasta with Grilled Meatballs","image_url":"http://assets.epicurious.com/photos/54af49cc4074bdfd06838c3d/6:4/w_620%2Ch_413/51177600_pasta-meatballs_1x1.jpg","ingredients":["2 pounds ground sirloin","2 eggs","4 tablespoons freshly grated Parmesan cheese","4 tablespoons finely chopped fresh flat-leaf parsley","2 teaspoons dried oregano","1 tablespoon finely chopped fresh basil leaves","2 cups finely chopped yellow onion","2 cups finely ground dried bread crumbs","2 large garlic cloves, minced","2 teaspoons coarse sea salt, preferably gray salt","1/4 teaspoon freshly ground black pepper","2 cups water, plus more if needed","5 tablespoons kosher salt","1 pound dried spaghetti","4 tablespoons extra-virgin olive oil","2 cups Grilled Tomato Sauce","4 tablespoons grated pecorino cheese"],"sentences":["In a large bowl, mix together the meat, eggs, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. ","Add 1 cup of the water. ","Knead the water into the meat mixture with your hands. ","Knead and form meatballs into about 1 1/2-inch balls with a 2-ounce scoop (see Chef's Note) or roll into balls with your hands.","VAC-PACKED COOKING METHOD: Seal the meatballs with just a teaspoon of extra-virgin olive oil and cook them in 130°F water for 35 minutes.","OLD-WORLD COOKING METHOD: Place the meatballs in a large saucepan or skillet on the stove (use 2 pans if they don't all fit in a single pan), add 1/2 cup of the water over them (1/2 cup water to each pan if using 2 pans), and cover. ","Steam the meatballs over medium heat for about 25 minutes. ","Transfer to a platter and refrigerate until you're ready to grill them.","Turn a gas grill to high or ignite charcoal. ","When the grill is hot, for both gas and charcoal grills, clean your grill rack. ","Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.","In batches, grill the meatballs in a cast-iron pan or plancha on the grill until they're well-browned all the way around, 4 minutes total for the vac-packed meatballs and about 6 minutes total for the pan-cooked meatballs. ","Remove from the heat and reserve.","Fill a large pot with about 5 quarts of water, add the kosher salt, and bring to a boil over high heat on your stove. ","Add the pasta and cook until just al dente, 6 to 8 minutes. ","Drain the pasta, reserving 1 cup of the pasta water.","Spread the pasta on a baking sheet and drizzle with 2 tablespoons of the olive oil, so it won't stick together.","Lightly oil a long, flat grill basket or spritz with nonstick cooking spray. ","With tongs, add half the pasta to the basket, arranging it in a thin even layer. ","(If you have two grill baskets, cook both batches of pasta at once.) ","Place the basket on a rack over hot coals and turn frequently, until the pasta turns a golden color. ","You'll hear it crackling during grilling.","Empty the grill basket into a large heat-proof bowl. ","Toss the pasta with 1 to 2 cups of Grilled Tomato Sauce. ","If it needs some moisture, add 1/4 cup of the reserved pasta water and toss again. ","Add the remaining 2 tablespoons olive oil, and 2 tablespoons of the pecorino cheese. ","Toss. ","Transfer to a serving bowl, top with the remaining pecorino cheese, and serve immediately."]},{"origin_id":"54a454146529d92b2c02091e","title":"Angel-Hair Pasta with Sauteed Squid","image_url":"","ingredients":["1/2 small onion, chopped","1 garlic clove, chopped","1 tablespoon olive oil","1 1/2 lb fresh tomatoes, coarsely chopped, or 1 (14- to 16-oz) can whole tomatoes with juice plus 1 cup water","1/2 teaspoon fine sea salt","1 1/2 lb cleaned large squid, rinsed well","1/2 teaspoon fine sea salt","1/4 cup extra-virgin olive oil","2 garlic cloves, thinly sliced","1/4 cup finely chopped fresh flat-leaf parsley","1/2 small onion, finely chopped","1 small leek (green part only), washed well and finely chopped","1 garlic clove, finely chopped","1 tablespoon olive oil","1/2 lb bones and trimmings of any white fish such as sole, flounder, or whiting","3 cups water","1 cup dry white wine","1/2 teaspoon fine sea salt","1 medium onion, minced","2 garlic cloves, minced","2 tablespoons extra-virgin olive oil","1/2 teaspoon fine sea salt, or to taste","8 oz very thin fideos in nests (cabello de ángel), broken up, or capellini, broken into 2-inch pieces"],"sentences":["Cook onion and garlic in oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. ","Add tomatoes (with water if using canned) and sea salt and simmer, covered, stirring occasionally (and breaking up tomatoes if using canned), 40 minutes.","Purée sauce in a blender (use caution when blending hot liquids), then force through a fine sieve into a bowl, discarding solids.","Finely chop squid tentacles and chill until ready to use for fish stock and pasta. ","Cut squid bodies open with kitchen shears, then rinse insides well and pat bodies dry. ","Lay each body flat on a cutting board, interior side up, and cut lengthwise (including flaps) into thin spaghetti-like strips (less than 1/8 inch wide) with a sharp knife. ","Chill strips, covered, until ready to use.","Cook onion, leek greens, and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. ","Add fish bones and trimmings and half of chopped tentacles and cook, covered, stirring occasionally, until tentacles release their liquid, about 2 minutes. ","Add water, wine, and sea salt and bring to a simmer, skimming froth. ","Remove from heat and let stand, uncovered, 15 minutes. ","Pour stock through fine sieve into a bowl, pressing on and discarding solids.","Cook onion and garlic in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until well softened, 3 to 5 minutes. ","Add remaining chopped tentacles and cook, stirring, until they release their liquid, about 2 minutes. ","Add 1 1/2 cups tomato sauce, 3 cups fish stock, and sea salt and bring to a boil, stirring occasionally. ","(Leftover sauce and stock can be reserved for another use.) ","Stir in pasta and return to a boil, stirring. ","Remove from heat and let stand, covered, until pasta is cooked through, about 5 minutes.","Toss squid strips with sea salt. ","Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. ","Add squid and parsley and cook, stirring, 30 seconds. ","(Squid will still be partially translucent but will continue to cook from residual heat.)","Mound squid on top of pasta and serve immediately."]},{"origin_id":"54a4755319925f464b39a1e6","title":"Asparagus Lasagne","image_url":"","ingredients":["2 tablespoons (1/4 sticks) butter","1 medium onion, finely choppe","2 garlic cloves, minced","3 tablespoons all purpose flour","2 cups lowfat milk","1/2 teaspoon grated lemon peel","1/4 teaspoon ground nutmeg","3/4 pound asparagus","1 1/2 cups ricotta cheese","6 to 9 lasagne noodles","1 1/3 cups shredded Swiss cheese (about 5 ounces)","1 cup diced Canadian bacon (about 5 1/2 ounces)","1/2 cup canned tomato sauce","Freshly grated Parmesan cheese"],"sentences":["Melt butter in heavy medium saucepan over medium-low heat. ","Add onion and garlic and sauté onion until translucent, about 8 minutes. ","Add flour and cook 2 minutes, stirring occasionally. ","Gradually whisk in milk. ","Simmer until mixture thickens, stirring constantly, about 2 minutes. ","Mix in lemon peel and nutmeg. ","Remove from heat. ","Season with salt and pepper. ","(Can be prepared 1 day ahead. ","Cover white sauce and refrigerate.)","Grease 8-inch square baking pan. ","Steam asparagus over boiling salted water until just crisp-tender, about 6 minutes. ","Refresh under cold water; drain. ","Cut asparagus into 1-inch-pieces. ","Combine asparagus and ricotta in small bowl. ","Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain. ","Rinse noodles with cold water and drain well.","Spread 1/2 of white sauce in bottom of pan. ","Top with single layer of lasagne noodles, trimming to fit. ","Cover with 1/2 cup white sauce. ","Top with 1/2 of asparagus mixture. ","Top with half each of Swiss cheese and bacon. ","Top with another layer of noodles. ","Cover with remaining white sauce. ","Top with remaining asparagus mixture, Swiss cheese and bacon. ","Cover with remaining noodles. ","Drizzle top with tomato sauce. ","Sprinkle with Parmesan cheese. ","(Can be prepared 1 day ahead. ","Cover and refrigerate. ","Bring to room temperature before continuing.)","Preheat oven to 350°F. Bake lasagne until heated through, about 20 minutes. ","Cool slightly before serving."]},{"origin_id":"54a4307c19925f464b3836b8","title":"Bucatini with Olives, Sun-Dried Tomatoes, and Basil","image_url":"http://assets.epicurious.com/photos/5609a75b62fa7a9917c25a94/6:4/w_620%2Ch_413/355885.jpg","ingredients":["Kosher salt","12 ounces bucatini","3/4 cup black olive tapenade","3 cups basil leaves (from about 1 large bunch)","1/2 cup roughly chopped fresh Italian parsley leaves","24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)","High-quality extra-virgin olive oil, for drizzling","Sea salt","Freshly ground black pepper","Parmigiano-Reggiano wedge, for shaving"],"sentences":["Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. ","Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. ","(Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)","Put the tapenade in a large skillet.","Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. ","Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.","Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.","Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.","Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings."]},{"origin_id":"54a43c7f19925f464b38a14c","title":"Artichoke Ravioli with Tomatoes","image_url":"http://assets.epicurious.com/photos/560dd81bf3a00aeb2f1d29d2/6:4/w_620%2Ch_413/236983.jpg","ingredients":["1 1/2 cups all-purpose flour","2 large eggs","1/2 teaspoon salt","2 tablespoons water","2 tablespoons unsalted butter, cut into pieces","1 small onion, chopped (1/2 cup)","1 (10-ounce) box frozen artichoke hearts, thawed and patted dry","1 ounce finely grated Parmigiano-Reggiano (1/2 cup)","1/3 cup chopped fresh flat-leaf parsley","1 large egg yolk","1/2 teaspoon fresh lemon juice","1/4 teaspoon salt","1/4 teaspoon black pepper","3/4 teaspoon freshly grated nutmeg","1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)","","1 tablespoon unsalted butter, cut into pieces","3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)","1/4 cup water","1/3 cup heavy cream","1 ounce finely grated Parmigiano-Reggiano (1/2 cup)","1/4 teaspoon salt","1/4 teaspoon black pepper","Special equipment: a pasta machine; a 3-inch round metal cookie cutter; a shallow oval 2-quart ceramic or glass baking dish (12 by 8 1/2 inches)","",""],"sentences":["Blend flour, eggs, salt, and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). ","Process dough for 15 seconds more to knead it. ","Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier.","Mound flour on a work surface, preferably wooden, and make a well in center. ","Add eggs, salt, and water to well. ","With a fork, gently beat eggs and water until combined. ","Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. ","Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). ","Knead dough until smooth and elastic, 8 to 10 minutes. ","Cover with an inverted bowl and let stand 1 hour (to make rolling easier).","Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until golden, about 6 minutes. ","Add artichoke hearts and sauté, stirring occasionally, until tender, 8 to 10 minutes. ","Remove from heat and cool slightly.","Transfer all but 3/4 cup artichoke mixture to cleaned bowl of processor (reserve remaining artichoke mixture in skillet), then add cheese, parsley, yolk, lemon juice, salt, pepper, and nutmeg and pulse until mixture is coarsely chopped.","Cut pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. ","Set rollers of pasta machine on widest setting.","Lightly dust 1 rectangle with flour and feed through rollers. ","(Keep remaining rectangles under bowl.) ","Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. ","Dust with flour if necessary to prevent sticking. ","Turn dial to next (narrower) setting and feed dough through rollers without folding. ","Continue to feed dough through rollers once at each setting, without folding, until you reach narrowest setting. ","Dough will be a smooth sheet (about 24 inches long and 4 inches wide).","Put sheet of dough on a floured work surface and drop 6 (1 1/2-teaspoon) mounds of filling 1 1/2 inches apart in a row down center of one half of sheet. ","Brush egg wash around each mound, then fold other half of sheet over filling. ","Press down firmly around each mound, forcing out air. ","(Air pockets increase the chance that ravioli will break during cooking.) ","Cut pasta (between mounds) with cutter into 3-inch rounds. ","Line a large shallow baking pan with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it. ","Make more ravioli with remaining pasta dough, 1 sheet at a time, and remaining filling, transferring ravioli to lined pan.","Put oven rack in middle position and preheat oven to 350°F. Lightly butter baking dish.","Bring a 6- to 8-quart pot of salted water to a boil. ","Add ravioli, carefully stirring to separate, and, adjusting heat to keep water at a gentle boil, cook until pasta is just tender, about 6 minutes. ","Transfer with a slotted spoon to a colander.","While ravioli boils, reheat reserved artichoke mixture in skillet with butter over moderately high heat, then add tomatoes and water and cook, stirring, until tomatoes are softened, about 5 minutes.","Transfer half of ravioli to baking dish and top with half of artichoke mixture, half of cream, and half of cheese. ","Repeat with remaining ravioli, artichoke mixture, cream, and cheese. ","Sprinkle with salt and pepper.","Bake, uncovered, until ravioli is heated through and cream is bubbling, about 15 minutes."]},{"origin_id":"54a44d6619925f464b38cb81","title":"Braised Spareribs with Rigatoni","image_url":"http://assets.epicurious.com/photos/56102698f3a00aeb2f1d7b42/6:4/w_620%2Ch_413/103893.jpg","ingredients":["1/4 cup olive oil","4 pounds pork spareribs, cut into individual ribs","1 pound onions, thinly sliced","10 large garlic cloves, chopped","8 cherry peppers from jar, drained, seeded, chopped","3/4 teaspoon dried crushed red pepper","3 28-ounce cans Italian-style tomatoes in juice","1 cup canned low-salt chicken broth","1 cup dry white wine","4 large fresh thyme sprigs","2 bay leaves","1 pound rigatoni","1 1/2 cups freshly grated Parmesan","1/3 cup chopped fresh Italian parsley"],"sentences":["Heat oil in heavy large pot over high heat. ","Sprinkle spareribs with salt and pepper. ","Working in batches, add ribs to pot and brown on all sides, about 6 minutes. ","Transfer ribs to bowl. ","Add onions, garlic, cherry peppers and crushed red pepper to pot. ","Sauté until onions just begin to brown, about 10 minutes. ","Add tomatoes with their juices. ","Using back of fork or potato masher, coarsely crush tomatoes. ","Return spareribs and juices to pot. ","Add broth, wine, thyme and bay leaves and bring to boil. ","Reduce heat to medium- low. ","Simmer uncovered until spareribs are very tender and sauce thickens, stirring occasionally, about 2 hours. ","Season with salt and pepper. ","(Can be made 2 days ahead. ","Cool slightly. ","Refrigerate until cold, then cover and keep chilled. ","Remove chilled fat from top of sauce, if desired. ","Rewarm before continuing.)","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain and return pasta to same pot. ","Add cheese, parsley and some sauce from spareribs and toss to coat. ","Transfer pasta to large bowl. ","Top with spareribs and remaining sauce and serve."]},{"origin_id":"54a453a319925f464b38fcfe","title":"Farfalle with Tuna, Tomatoes and Olives","image_url":"","ingredients":["6 ounces farfalle (bow-tie) pasta (about 2 1/2 cups)","2 tablespoons olive oil","2 canned anchovy fillets, 1 teaspoon anchovy oil reserved","1 14 1/2-ounce can seasoned chunky tomatoes","1/2 cup pitted Kalamata olives or other brine-cured black olives (about 12 large), quartered","1/2 cup slivered fresh basil","1 6-ounce can solid white tuna packed in water, undrained"],"sentences":["Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.","Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. ","Add anchovies and reserved anchovy oil. ","Using fork, mash anchovies to coarse paste in skillet. ","Add tomatoes, Kalamata olives and basil and bring sauce to simmer.","Drain pasta thoroughly. ","Mix pasta and tuna with its water into sauce. ","Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. ","Season pasta with salt and pepper and serve immediately."]},{"origin_id":"54a46f7f19925f464b398b32","title":"Artichoke and Fennel Ravioli with Tomato-Fennel Sauce","image_url":"","ingredients":["1 tablespoon olive oil","5 large garlic cloves, chopped","1/4 teaspoon fennel seeds","1 9-ounce package frozen artichoke hearts, unthawed","1/2 cup chopped fresh fennel","1/2 cup canned vegetable broth or water","2 tablespoons minced fresh fennel fronds","1 egg yolk","32 to 36 gyoza (round) wrappers or wonton wrappers","1 egg white","1/4 cup olive oil","4 garlic cloves, chopped","1 cup chopped fresh fennel","1 1/4 teaspoons fennel seeds","1 28-ounce can Italian tomatoes","2 tablespoons tomato paste","1 teaspoon dried oregano","1/4 teaspoon dried crushed red pepper","1/8 teaspoon ground cloves","Fresh fennel fronds"],"sentences":["Heat olive oil in heavy medium skillet over medium heat. ","Add chopped garlic and fennel seeds and sauté 3 minutes. ","Add artichoke hearts and chopped fennel and stir 1 minute. ","Add vegetable broth and bring mixture to boil. ","Cover skillet and cook until vegetables are very tender, about 12 minutes. ","Uncover and simmer until pan juices have evaporated completely, stirring occasionally, about 10 minutes. ","Scrape filling into processor and cool. ","Add fennel fronds and process to coarse puree. ","Season to taste with salt and pepper. ","Add yolk and blend.","Line baking sheet with plastic wrap. ","If using wonton wrappers, trim edges to form rounds. ","Brush entire surface of 1 wrapper lightly with egg white. ","Place 1 rounded teaspoon filling in center. ","Fold dough over, forming semi-circle. ","Seal edges, pressing out any air around filling. ","Place on prepared sheet. ","Repeat with remaining filling and wrappers. ","(Ravioli can be prepared ahead. ","Cover loosely with towel and plastic wrap and refrigerate up to 8 hours, or cover with plastic and freeze 3 days. ","Do not thaw frozen ravioli before cooking.)","Heat oil in heavy large saucepan over medium-low heat. ","Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes. ","Add tomatoes with their juices and next 4 ingredients. ","Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes. ","Season with salt and pepper. ","(Can be made 2 days ahead. ","Cover; chill. ","Rewarm before using.)","Boil ravioli in large pot of boiling salted water until tender, about 5 minutes. ","Drain well. ","Spoon some sauce on each plate. ","Arrange ravioli atop sauce. ","Garnish with fresh fennel fronds."]},{"origin_id":"54a455e96529d92b2c022028","title":"Beef Stroganoff with Tomatoes","image_url":"","ingredients":["1 1 1/2-pound top sirloin steak, halved lengthwise, cut crosswise into 1/4-inch-thick slices","1 teaspoon dried thyme","4 tablespoons olive oil","1 large onion, thinly sliced","1 pound mushrooms, sliced","3 garlic cloves, chopped","2 tablespoons all purpose flour","1 14 1/2-ounce can diced tomatoes in juice, drained","1/2 cup beef broth","Large pinch of cayenne pepper","Egg noodles, freshly cooked","Chopped fresh parsley"],"sentences":["Sprinkle meat with thyme and salt and pepper. ","Heat 2 tablespoons oil in heavy large deep skillet over high heat. ","Add 1/3 of meat and stir just until meat is no longer pink, about 1 1/2 minutes. ","Using slotted spoon, transfer meat to medium bowl. ","Repeat with remaining meat in 2 batches.","Heat 1 tablespoon oil in same skillet. ","Add onion and sauté over medium-high heat until brown, about 8 minutes. ","Using slotted spoon, transfer onion to bowl with meat. ","Add remaining 1 tablespoon oil to skillet, then mushrooms and garlic. ","Cover and cook until mushrooms are tender, stirring occasionally, about 4 minutes. ","Uncover and cook until liquid evaporates, about 3 minutes. ","Sprinkle mushrooms with 2 tablespoons flour; stir 1 minute. ","Return meat and onions with accumulated juices to skillet. ","Add tomatoes, broth, and cayenne; bring to boil. ","Reduce heat to medium-low. ","Simmer uncovered until meat is tender, about 5 minutes.","Serve beef-mushroom mixture over egg noodles. ","Sprinkle with parsley."]},{"origin_id":"54a44ffa19925f464b38db1b","title":"Campanelle Pasta with Sausage and Beans","image_url":"","ingredients":["1 head of garlic, left whole, plus 2 garlic cloves thinly sliced","","2 tablespoons olive oil","1/2 lb fresh sweet Italian sausage, casings discarded","1/2 cup thinly sliced shallot","1/8 teaspoon dried hot red pepper flakes","1 (14-oz) can diced tomatoes in juice, drained, or 2 large fresh plum tomatoes, cut into 1/4-inch dice","1 (15- to 19-oz) can small white beans, drained and rinsed","2 cups chicken stock or broth","1 lb campanelle (bell-shaped pasta), rotini (corkscrew pasta), or medium shells","1/4 cup chopped fresh flat-leaf parsley","1/4 cup chopped fresh basil","1/2 oz finely grated Pecorino Romano (1/4 cup)"],"sentences":["Preheat oven to 400°F.","Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. ","Open foil carefully and cool to warm. ","Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.","Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. ","Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. ","Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.","Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. ","Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. ","Serve with additional cheese, if desired."]},{"origin_id":"54a45dfb6529d92b2c024728","title":"Angel Hair Pasta with Tuna and Tomato Sauce","image_url":"","ingredients":["2 tablespoons (1/4 stick) butter","2 tablespoons olive oil","1/2 red bell pepper, seeded, chopped","1/2 green bell pepper, seeded, chopped","1 tablespoon minced jalapeño chili","2 garlic cloves, minced","1 1/2 drained canned diced tomatoes","1/2 cup bottled clam juice","1/3 cup chopped fresh cilantro","1/2 cup dry white wine","1/4 cup water","3 tablespoons fresh lemon juice","1/4 teaspoon crushed dried red pepper","1/2 cup all purpose flour","1/2 teaspoon garlic powder","4 6- to 8-ounce tuna steaks","12 ounces angel hair pasta","1/4 cup freshly grated Parmesan cheese","Additional chopped fresh cilantro"],"sentences":["Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium-high heat. ","Add both bell peppers, jalapeño and minced garlic; sauté until peppers are almost tender, about 5 minutes. ","Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. ","Bring to boil. ","Reduce heat; simmer until flavors blend, about 5 minutes. ","Season with salt and pepper.","Mix flour and garlic powder in shallow bowl. ","Season tuna with salt and pepper. ","Coat with flour mixture, shaking off excess. ","Melt remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. ","Add tuna to skillet and sauté until just opaque on the outside, about 2 minutes per side. ","Bring sauce to simmer over medium heat. ","Add tuna; cook until opaque in center, about 2 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain pasta. ","Divide among 4 plates. ","Place tuna atop pasta. ","Spoon sauce over. ","Sprinkle with Parmesan and cilantro and serve."]},{"origin_id":"56266889219057901cc73280","title":"Baked Pasta With Merguez and Harissa-Spiked Sauce","image_url":"http://assets.epicurious.com/photos/5626772b6c04e16c328dc88b/6:4/w_620%2Ch_413/56390056_baked-pasta.jpg","ingredients":["1 teaspoon caraway seeds","1 teaspoon cumin seeds","1 tablespoon olive oil","12 ounces merguez sausage","1 medium onion, chopped","4 garlic cloves, thinly sliced","1 (28-ounce) can whole peeled tomatoes","1 tablespoon harissa paste","Kosher salt, freshly ground pepper","8 ounces lumaconi or other medium shells","3 ounces feta, crumbled (about 1/2 cup)"],"sentences":["Preheat oven to 400°F. Grind caraway and cumin in a spice mill or a mortar and pestle; set aside.","Heat oil in a large skillet over medium. ","Cook sausage until browned all over but still pink in the center, about 3 minutes per side. ","Transfer to a cutting board and let cool slightly. ","Slice into 1\" pieces.","Add onion to same skillet and cook, stirring often, until soft, 6–8 minutes. ","Add garlic and reserved spices. ","Cook, stirring, until fragrant, about 2 minutes. ","Add tomatoes, crushing, and juices, then harissa. ","Cook until sauce thickens slightly, 6–8 minutes. ","Season with salt and pepper.","Meanwhile, cook pasta in a large pot of boiling salted water until very al dente (about 3 minutes less than package directions; it will be firm in the center). ","Drain, reserving 1/4 cup cooking liquid.","Add sausage, pasta, and cooking liquid to skillet; toss to coat. ","Transfer to a 3-quart baking dish, top with feta, and bake until top is browned and juices are bubbling, 18–22 minutes."]},{"origin_id":"54a478996529d92b2c02b4f4","title":"Light Minestrone","image_url":"","ingredients":["Roasted Vegetable Broth (about 8 cups)","3/4 cup elbow macaroni","1 14 1/2-ounce can diced tomatoes, drained","1 cup sliced green beans","3/4 cup chopped yellow crookneck squash","1 cup frozen green peas, unthawed","2 cups reserved cooked vegetables from Roasted Vegetable Broth","1/2 cup chopped fresh basil","1/4 cup grated Parmesan cheese"],"sentences":["Bring broth to boil in large pot. ","Add macaroni; reduce heat and simmer 5 minutes. ","Add tomatoes, green beans and squash; simmer 5 minutes. ","Add peas and reserved cooked vegetables; simmer until macaroni and all vegetables are tender, about 5 minutes. ","Stir in basil. ","Season to taste with salt and pepper. ","Sprinkle soup with cheese and serve."]},{"origin_id":"54a43c7f19925f464b38a14c","title":"Artichoke Ravioli with Tomatoes","image_url":"http://assets.epicurious.com/photos/560dd81bf3a00aeb2f1d29d2/6:4/w_620%2Ch_413/236983.jpg","ingredients":["1 1/2 cups all-purpose flour","2 large eggs","1/2 teaspoon salt","2 tablespoons water","2 tablespoons unsalted butter, cut into pieces","1 small onion, chopped (1/2 cup)","1 (10-ounce) box frozen artichoke hearts, thawed and patted dry","1 ounce finely grated Parmigiano-Reggiano (1/2 cup)","1/3 cup chopped fresh flat-leaf parsley","1 large egg yolk","1/2 teaspoon fresh lemon juice","1/4 teaspoon salt","1/4 teaspoon black pepper","3/4 teaspoon freshly grated nutmeg","1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)","","1 tablespoon unsalted butter, cut into pieces","3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)","1/4 cup water","1/3 cup heavy cream","1 ounce finely grated Parmigiano-Reggiano (1/2 cup)","1/4 teaspoon salt","1/4 teaspoon black pepper","Special equipment: a pasta machine; a 3-inch round metal cookie cutter; a shallow oval 2-quart ceramic or glass baking dish (12 by 8 1/2 inches)","",""],"sentences":["Blend flour, eggs, salt, and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). ","Process dough for 15 seconds more to knead it. ","Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier.","Mound flour on a work surface, preferably wooden, and make a well in center. ","Add eggs, salt, and water to well. ","With a fork, gently beat eggs and water until combined. ","Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. ","Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). ","Knead dough until smooth and elastic, 8 to 10 minutes. ","Cover with an inverted bowl and let stand 1 hour (to make rolling easier).","Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until golden, about 6 minutes. ","Add artichoke hearts and sauté, stirring occasionally, until tender, 8 to 10 minutes. ","Remove from heat and cool slightly.","Transfer all but 3/4 cup artichoke mixture to cleaned bowl of processor (reserve remaining artichoke mixture in skillet), then add cheese, parsley, yolk, lemon juice, salt, pepper, and nutmeg and pulse until mixture is coarsely chopped.","Cut pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. ","Set rollers of pasta machine on widest setting.","Lightly dust 1 rectangle with flour and feed through rollers. ","(Keep remaining rectangles under bowl.) ","Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. ","Dust with flour if necessary to prevent sticking. ","Turn dial to next (narrower) setting and feed dough through rollers without folding. ","Continue to feed dough through rollers once at each setting, without folding, until you reach narrowest setting. ","Dough will be a smooth sheet (about 24 inches long and 4 inches wide).","Put sheet of dough on a floured work surface and drop 6 (1 1/2-teaspoon) mounds of filling 1 1/2 inches apart in a row down center of one half of sheet. ","Brush egg wash around each mound, then fold other half of sheet over filling. ","Press down firmly around each mound, forcing out air. ","(Air pockets increase the chance that ravioli will break during cooking.) ","Cut pasta (between mounds) with cutter into 3-inch rounds. ","Line a large shallow baking pan with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it. ","Make more ravioli with remaining pasta dough, 1 sheet at a time, and remaining filling, transferring ravioli to lined pan.","Put oven rack in middle position and preheat oven to 350°F. Lightly butter baking dish.","Bring a 6- to 8-quart pot of salted water to a boil. ","Add ravioli, carefully stirring to separate, and, adjusting heat to keep water at a gentle boil, cook until pasta is just tender, about 6 minutes. ","Transfer with a slotted spoon to a colander.","While ravioli boils, reheat reserved artichoke mixture in skillet with butter over moderately high heat, then add tomatoes and water and cook, stirring, until tomatoes are softened, about 5 minutes.","Transfer half of ravioli to baking dish and top with half of artichoke mixture, half of cream, and half of cheese. ","Repeat with remaining ravioli, artichoke mixture, cream, and cheese. ","Sprinkle with salt and pepper.","Bake, uncovered, until ravioli is heated through and cream is bubbling, about 15 minutes."]},{"origin_id":"54a473c219925f464b399bc2","title":"Black Bean Lasagna Kinstlinger-Bruhn","image_url":"","ingredients":["1 1/2 cups (9 ounces) dried black beans, picked over and rinsed","2 1/4 teaspoons salt","1 bay leaf","1/2 teaspoon pepper","5 tablespoons olive oil","1 small onion","4 garlic cloves","3/4 cup dry red wine","2 cups tomato purée","2 cups canned crushed tomatoes","1 teaspoon sugar","1 teaspoon dried oregano, crumbled","2 cups part-skim-milk ricotta","1 large egg, beaten lightly","1/4 cup chopped fresh coriander","1 cup freshly grated Parmesan","9 dried lasagna noodles","1 pound part-skim-milk mozzarella, sliced thin"],"sentences":["Let the beans soak overnight in cold water to cover by 2 inches. ","Drain the beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2 teaspoons of the salt, the bay leaf, and the pepper. ","Bring the water to a boil and simmer the beans for 1 1/4 hours, or until they are tender. ","Drain the beans and in the food processor purée 1 cup of them with 2 tablespoons of the oil, reserving the remaining beans.","In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened. ","Add the wine and boil the mixture, stirring, until the liquid is almost evaporated. ","Add the tomato purée, the crushed tomatoes, the sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved beans and simmer the sauce, stirring occasionally, for 1 hour. ","(Do not let the sauce come to a boil.) ","The sauce may be made in advance and frozen for 3 months.","In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of the Parmesan. ","In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water. ","In a lightly oiled baking dish, 13 by 9 inches, arrange 3 of the noodles and over them spread half the ricotta mixture and then one third of the tomato bean sauce. ","Arrange one third of the mozzarella over the sauce and sprinkle it with one third of the remaining Parmesan. ","Layer 3 of the remaining noodles over the Parmesan, spread the puréed bean mixture and half the remaining tomato bean sauce over the noodles, and top the sauce with half the remaining mozzarella and half the remaining Parmesan. ","Arrange the 3 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan. ","Bake the lasagna in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is bubbling."]},{"origin_id":"54a420c219925f464b378000","title":"Bucatini with Tomato, Guanciale, and Chile","image_url":"http://assets.epicurious.com/photos/54ab562b6529d92b2c033ef7/6:4/w_620%2Ch_413/51248450_bucatini_1x1.jpg","ingredients":["1 sprig rosemary","4 ounces guanciale (salt-cured pork jowl) or pancetta, very thinly sliced","1/2 medium red onion, finely chopped","1 15-ounce can crushed tomatoes","1 teaspoon crushed red pepper flakes","12 ounces bucatini","Kosher salt","1 ounce Pecorino, finely grated","Olive oil (for serving)"],"sentences":["Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds. ","Remove leaves and grind to a fine powder with a spice mill or mortar and pestle; you should have about 1 teaspoon (Alternatively, very finely chop leaves.)","Cook guanciale in a large skillet over medium heat, stirring often, until guanciale is browned and crisp, 10–12 minutes. ","Transfer to a bowl with a slotted spoon.","Cook onion in same skillet over medium heat, stirring often, until softened and golden brown, 8–10 minutes. ","Return all but 2 tablespoons guanciale to skillet and add tomatoes, red pepper flakes, and rosemary powder. ","Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 5–8 minutes.","Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. ","Drain pasta, reserving 1 cup pasta cooking liquid","Add pasta and 1/2 cup pasta cooking liquid to sauce. ","Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes.","Serve pasta topped with Pecorino and remaining 2 tablespoons guanciale and drizzled with oil."]},{"origin_id":"54a46cbc6529d92b2c028709","title":"Cajun Seafood Pasta","image_url":"","ingredients":["20 large garlic cloves, unpeeled","2 tablespoons olive oil","6 tablespoons (3/4 stick) butter","12 ounces fully cooked spicy sausage (such as andouille or hot links), sliced into 1/2-inch-thick rounds","4 cups sliced fresh mushrooms (about 12 ounces)","2 tablespoons Cajun seafood seasoning","2 pounds littleneck clams, scrubbed","1 pound mussels, scrubbed, debearded","1 8-ounce bottle clam juice","1 3/4 cups diced seeded plum tomatoes (about 8 large)","18 uncooked large shrimp, peeled, deveined","18 ounces halibut fillets, cut into 1 1/2-inch pieces","1 pound linguine","1 cup chopped green onions"],"sentences":["Preheat oven to 350°F. Toss garlic cloves with oil in small baking dish. ","Cover with foil and bake until garlic is tender, about 40 minutes. ","Remove from oven; cool. ","Peel garlic and mash with fork. ","Set aside.","Melt butter in heavy large pot over high heat. ","Add sausage and mushrooms and cook until brown, about 7 minutes. ","Stir in Cajun seasoning. ","Add clams, mussels, clam juice, tomatoes and reserved roasted garlic. ","Cover pot and cook until clams and mussels open, about 6 minutes (discard any clams and mussels that do not open). ","Using tongs, transfer clams and mussels to large bowl. ","Add shrimp and halibut to cooking liquid. ","Cover and cook until opaque in center, about 3 minutes. ","Return clams and mussels to pot. ","Season with salt and pepper.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain well. ","Transfer pasta to large bowl.","Spoon seafood sauce over pasta. ","Garnish with green onions and serve."]},{"origin_id":"54a4778e19925f464b39aa31","title":"Cheese Ravioli with Old-Fashioned Meat Sauce","image_url":"","ingredients":["1 tablespoon olive oil","1 medium onion, chopped","3/4 pound extra-lean ground beef","2 large garlic cloves, chopped","1 28-ounce can Italian plum tomatoes","1 16-ounce can tomato puree","1 teaspoon dried basil, crumbled","1 teaspoon dried oregano, crumbled","1/8 teaspoon dried crushed red pepper","Salt and pepper","","3/4 pound purchased cheese ravioli","Freshly grated Parmesan or Romano cheese"],"sentences":["Heat oil in heavy medium saucepan over medium heat. ","Add onion and cook until tender, stirring occasionally, about 8 minutes. ","Add ground beef and garlic and sauté until meat is no longer pink, breaking up with fork, about 5 minutes. ","Puree tomatoes with juices in processor. ","Add to saucepan. ","Add canned tomato puree, herbs and dried crushed red pepper. ","Simmer 30 minutes, stirring occasionally. ","Season sauce with salt and pepper.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain well. ","Place pasta in large bowl. ","Add enough sauce to coat; stir. ","Serve, passing cheese separately."]},{"origin_id":"56a7845d84b9871f2fa6b6a1","title":"Cheesy Spaghetti-Squash Boats With Salami and Sun-Dried Tomatoes","image_url":"http://assets.epicurious.com/photos/56a79947ffc2cb6e53ceea6b/6:4/w_620%2Ch_413/EP_01192016_CheesyBakedSpaghettiSquashBoatsWithSalamiSundriedTomatoesandSpinach.jpg","ingredients":["2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded","Kosher salt","1 head garlic","1 tablespoon olive oil","8 ounces cream cheese","1 cup whole milk","Freshly ground black pepper","6 ounces salami, preferably Soppressata, sliced into 1/4-inch strips","5 ounces baby spinach (about 4 packed cups)","1/2 cup marinated sun-dried tomatoes (about 2 ounces), coarsely chopped","1/4 cup finely grated Parmesan (about 1/2 ounce)","1/2 teaspoon crushed red pepper flakes (optional)","1 1/2 cups shredded mozzarella (about 6 ounces), divided"],"sentences":["Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.","Sprinkle each half of squash with 1/4 tsp. ","salt, then place facedown on prepared sheet. ","Trim 1/4\" from top of garlic head to expose cloves. ","Place head on a sheet of foil, drizzle oil over, then wrap tightly to enclose. ","Transfer to baking sheet. ","Bake until interior of squash is fork-tender and garlic is very soft, 30–50 minutes, depending on size of squash. ","Let cool slightly.","Carefully unwrap garlic. ","Let cool slightly, then squeeze pulp out onto a cutting board. ","Finely chop.","Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. ","Season with salt and pepper; set aside.","Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; reserve shells. ","Toss squash with cream cheese mixture, salami, spinach, tomatoes, Parmesan, red pepper flakes, if using, and 1 cup mozzarella until combined. ","Stuff squash mixture back into shells and top with remaining 1/2 cup mozzarella.","Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.","Squash boats can be assembled (but not baked) 1 day ahead. ","Store in an airtight container and chill."]},{"origin_id":"54a41bb019925f464b376a49","title":"Chorizo and Mushroom Fideua","image_url":"","ingredients":["2 tablespoons olive oil","3/4 pound onions, chopped","2 large garlic cloves, minced","1/2 pound mushrooms, quartered","2 teaspoons paprika","Pinch of cayenne pepper","2 medium tomatoes, peeled, seeded, chopped","1 large green bell pepper, diced","3 cups canned low-salt chicken broth","1/2 cup dry white wine","5 ounces Spanish chorizo or other garlic sausage (such as kielbasa), cut into 1/2-inch-thick rounds","3/4 pound fideo or angel hair pasta","Minced fresh parsley"],"sentences":["Preheat oven to 400°F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. ","Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. ","Add mushrooms and sauté 4 minutes. ","Add paprika and cayenne and stir just until fragrant, about 30 seconds. ","Add tomatoes and green pepper and sauté 2 minutes. ","Add chicken broth, wine, chorizo. ","Bring mixture to simmer. ","Break pasta in half and add to pan. ","Cook until pasta is tender, stirring occasionally, about 8 minutes. ","Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. ","Sprinkle with parsley."]},{"origin_id":"561e9d6353de6d0d5cde373e","title":"Chorizo Bolognese with Buffalo Mozzarella","image_url":"http://assets.epicurious.com/photos/560d59d57b55306961bec06e/6:4/w_620%2Ch_413/ChorizoBolognese.jpg","ingredients":["1 pound dried chorizo, casing removed and chopped","1 tablespoon extra-virgin olive oil","2 sprigs rosemary, leaves picked","1/4 teaspoon dried chili flakes","2 cloves garlic, crushed","Sea salt and cracked black pepper","1/2 cup red wine","1 (14-ounce) can chopped tomatoes","2 tablespoons brown sugar","1 pound tagliatelle","9 ounces buffalo mozzarella, torn"],"sentences":["Place the chorizo in a food processor and process until finely chopped. ","Set aside. ","Heat the oil in a large frying pan over high heat. ","Add the rosemary leaves and cook for 30 seconds or until crisp. ","Remove and set aside. ","Add the chorizo, chili flakes, garlic, salt and pepper to the pan and cook, stirring, for 3–4 minutes or until golden and crispy. ","Add the wine and cook for 30 seconds. ","Add the tomatoes and sugar and bring to a simmer. ","Reduce the heat to medium, cover with a lid and cook for 5–6 minutes or until the liquid has slightly reduced.","While the chorizo mixture is cooking, cook the pasta in a large pot of salted boiling water for 6–8 minutes or until al dente. ","Drain, reserving 1/2 cup of the cooking liquid.","Add the reserved cooking liquid to the chorizo mixture and stir to combine. ","Top the pasta with the chorizo mixture, mozzarella, crispy rosemary and pepper to serve."]},{"origin_id":"54a45ff819925f464b394c5f","title":"Fusilli with Lentils and Sausage","image_url":"","ingredients":["3 spicy Italian sausages (about 10 ounces), casings removed","1 onion, chopped","1 large tomato, seeded, chopped","1 carrot, chopped","1 celery stalk, chopped","3 large garlic cloves, chopped","1 1/2 teaspoons dried rosemary","7 1/2 cups water","1 3/4 cups lentils, rinsed, drained","8 ounces fusilli, freshly cooked","Olive oil"],"sentences":["Sauté sausages in heavy large pot over medium-high heat until brown, about 3 minutes. ","Add onion, tomato, carrot, celery, garlic and rosemary. ","Sauté 6 minutes. ","Add water and lentils; bring to boil. ","Reduce heat to medium. ","Simmer until lentils are tender and mixture thickens, stirring often, about 45 minutes. ","Mix in pasta; simmering 2 minutes. ","Season with salt and pepper; drizzle with olive oil."]},{"origin_id":"54a4354f19925f464b38744c","title":"Angel Hair with Chicken and Sun-Dried Tomatoes","image_url":"","ingredients":["1 pound whole-wheat angel-hair pasta","1 tablespoon cornstarch","1/4 cup skim milk","1/4 cup sherry (or balsamic) vinegar","1 1/2 teaspoons salt","Vegetable-oil cooking spray","1 tablespoon olive oil","3 boneless, skinless chicken breasts (about 4 ounces each)","2 cloves garlic, thinly sliced","1/4 cup sun-dried tomatoes, soaked in hot water for 10 minutes and drained","1/2 pound asparagus, thinly shaved","1/2 pound shiitake mushrooms, sliced","1/4 cup grated reduced-fat Parmesan (or Romano)"],"sentences":["Cook pasta 2 minutes less than the package indicates. ","Drain; set aside. ","Mix cornstarch, milk, vinegar, salt and 1/2 cup water in a bowl; set aside. ","Coat a large skillet with cooking spray. ","Add oil and warm on high heat. ","Sauté chicken and garlic until chicken begins to brown, 2 or 3 minutes. ","Add tomatoes, asparagus and mushrooms. ","Cook 2 or 3 more minutes, until chicken is no longer pink in center and vegetables begin to soften. ","Reduce heat to low and stir in pasta and cornstarch mixture. ","Cook 1 or 2 minutes until sauce begins to thicken. ","Sprinkle with cheese and serve immediately."]},{"origin_id":"54a478156529d92b2c02b30f","title":"Fettuccine with Cherry Tomatoes, Goat Cheese, and Herbs","image_url":"","ingredients":["1/2 pound fettuccine","1/4 cup olive oil","1 tablespoon minced garlic","2 tablespoons minced fresh parsley leaves, or to taste, plus, if desired, parsley sprigs for garnish","2 tablespoons minced fresh mint leaves, or to taste","1 to 1 1/2 cups cherry tomatoes, quartered","3 ounces mild goat cheese such as Montrachet, crumbled (about 3/4 cup)"],"sentences":["In a kettle of boiling salted water cook the fettuccine until it is al dente. ","While the fettuccine is cooking, in a small saucepan heat the oil and the garlic over moderately low heat just until the mixture is hot and remove the pan from the heat. ","Drain the fettuccine well and in a bowl toss it with the oil mixture, the minced parsley, the mint, the tomatoes, the goat cheese and salt and pepper to taste. ","Divide the pasta between 2 plates and garnish it with the parsley sprigs."]},{"origin_id":"54a4192019925f464b376219","title":"Baked Rigatoni with Pork Ragù and Almonds (Pasta Chi Civa)","image_url":"","ingredients":["35-oz can Italian plum tomatoes, including juice","1 medium onion, finely chopped","6 tablespoons extra-virgin olive oil","3/4 lb ground pork","1 tablespoon tomato paste","1/4 cup water","2 teaspoons sugar","1/8 teaspoon cinnamon","1/2 teaspoon black pepper","3 tablespoons fine sea salt","1 1/8 cups whole almonds with skins (6 oz)","1/2 teaspoon almond extract","1/2 cup fresh bread crumbs","1 lb rigatoni","3/4 cup grated Pecorino Romano cheese (2 oz)","Special equipment: a food mill fitted with disk with smallest holes (1 mm)","Garnish: 2 tablespoons chopped fresh flat-leaf parsley"],"sentences":["Work tomatoes with juice through food mill set over a large bowl, scraping pulp from underside into bowl. ","Discard seeds and other solids remaining in mill.","Preheat oven to 400°F.","Cook onion in 3 tablespoons oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened. ","Add pork and sauté over moderately high heat, stirring and breaking up lumps, until lightly browned, 3 to 5 minutes. ","Stir together tomato paste and water and stir into pork. ","Simmer until most of tomato paste is absorbed, about 2 minutes, then add tomatoes, sugar, cinnamon, pepper, and 1 tablespoon sea salt. ","Simmer, uncovered, stirring occasionally, until reduced to about 4 cups, about 30 minutes.","While pork ragù simmers, bring 6 quarts water to a boil with 2 tablespoons oil and remaining 2 tablespoons sea salt in an 8-quart pot for rigatoni. ","Toast almonds in a shallow baking pan in middle of oven until fragrant and a few shades darker, 8 to 10 minutes. ","Immediately sprinkle nuts with extract, tossing. ","Cool and coarsely chop.","Reduce oven temperature to 375°F.","Stir together bread crumbs and remaining tablespoon oil in a small heavy skillet and cook over low heat, stirring, until deep golden, 10 to 15 minutes. ","Transfer to a small bowl.","Cook rigatoni in boiling water, stirring occasionally, until just al dente, then drain. ","Toss pasta with about 1/2 cup of liquid from ragù in a large bowl. ","Spread a thin coating of rag‹ in bottom of a lightly oiled 13- by 9- by 2-inch baking dish, then spread half of rigatoni over it. ","Top with half of almonds, half of remaining ragù, half of bread crumbs, and half of cheese. ","Repeat layers with remaining ingredients and bake until edges are lightly browned, about 20 minutes."]},{"origin_id":"54a46ac66529d92b2c027f0b","title":"Braised Chicken in Aromatic Tomato Sauce","image_url":"","ingredients":["1/4 cup olive oil","1 3-pound chicken, cut into 8 pieces","3 cups chopped red onions","6 whole allspice","1 cinnamon stick","1 teaspoon ground cumin","1 teaspoon paprika","1/2 teaspoon ground nutmeg","1/2 teaspoon ground cloves","Pinch cayenne pepper","1 28-ounce can whole Italian-style tomatoes, drained, juices reserved, tomatoes chopped","1 cup water","2 tablespoons (or more) red wine vinegar","2 tablespoons tomato paste","Pinch of sugar","12 ounces perciatelli pasta or spaghetti","Freshly grated kefalotyri cheese or Parmesan cheese"],"sentences":["Heat oil in heavy large Dutch oven over medium-high heat. ","Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. ","Place chicken on platter. ","Add onions to Dutch oven; sauté until tender, about 5 minutes. ","Add spices; stir until fragrant, about 1 minute. ","Stir in tomatoes and their juices and water. ","Return chicken to Dutch oven. ","Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.","Transfer chicken to platter. ","Tent with foil. ","Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. ","Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. ","Season with salt, pepper and more vinegar, if desired. ","Remove from heat. ","Cover to keep warm.","Cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain. ","Transfer pasta to platter. ","Top with chicken, sauce and cheese."]},{"origin_id":"54a421e36529d92b2c008e1a","title":"Bucatini with Butter-Roasted Tomato Sauce","image_url":"http://assets.epicurious.com/photos/55fc6d45cb84959337fd4742/6:4/w_620%2Ch_413/51198650_hires.jpg","ingredients":["1 28-ounce can whole peeled tomatoes","8 garlic cloves, peeled, crushed","2 anchovy fillets packed in oil","1/4 cup (1/2 stick) unsalted butter, cut into small pieces","1/2 teaspoon crushed red pepper flakes plus more for serving","Kosher salt, freshly ground pepper","","12 ounces bucatini or spaghetti","Finely grated Parmesan (for serving)"],"sentences":["Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9\" baking dish; season with salt and black pepper. ","Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. ","Using a potato masher or fork, mash to break up garlic and tomatoes.","Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain, reserving 1/2 cup pasta cooking liquid.","Return pasta to pot and add tomato sauce and pasta cooking liquid. ","Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. ","Serve topped with Parmesan and more red pepper flakes.","DO AHEAD: Tomato sauce can be made 4 days ahead. ","Let cool; cover and chill. ","Reheat before mixing with pasta."]},{"origin_id":"54a44c4919925f464b38c4ab","title":"Cavatelli Salad with Artichokes and Goat Cheese","image_url":"","ingredients":["1 pound cavatelli pasta or medium shell pasta","3/4 cup extra-virgin olive oil","1/4 cup red wine vinegar","1 1/2 pounds tomatoes, seeded, coarsely chopped","2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped","4 large green onions, sliced (about 1 1/2 cups)","6 tablespoons chopped fresh basil","6 ounces soft fresh goat cheese, crumbled (about 1 1/4 cups)"],"sentences":["Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Rinse under cold water; drain well. ","Transfer to large bowl.","Whisk oil and vinegar in small bowl to blend. ","Pour over pasta and toss to coat. ","Add tomatoes, artichokes, green onions, and basil; toss to coat. ","Season generously with salt and pepper. ","Cover and refrigerate pasta salad at least 2 hours. ","(Can be made 1 day ahead. ","Keep refrigerated.)","Mix goat cheese into salad. ","Serve cold or at room temperature."]},{"origin_id":"54a430106529d92b2c01399a","title":"Campanelle with Tomatoes and Feta","image_url":"http://assets.epicurious.com/photos/560d9959f9a84192308a1984/6:4/w_620%2Ch_413/237323.jpg","ingredients":["8 ounces campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)","6 tablespoons extra-virgin olive oil, divided","6 green onions, chopped (about 1 cup)","3 large garlic cloves, minced","1 pint whole cherry tomatoes","1 pint whole grape tomatoes","5 cups (loosely packed) arugula","1 1/2 cups crumbled feta cheese (about 7 ounces)"],"sentences":["Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.","Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. ","Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. ","Sprinkle with salt and pepper.","Drain pasta. ","Return to pot. ","Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. ","Season to taste with salt and pepper. ","Transfer pasta to plates. ","Sprinkle with feta cheese and serve."]},{"origin_id":"54a4715c19925f464b3992b3","title":"Chicken Cacciatora with Fusilli","image_url":"","ingredients":["1/4 cup vegetable oil","a 3 1/2-pound chicken, cut into serving pieces","1 onion, chopped fine","1/2 pound mushrooms, sliced thin","1 garlic clove, minced","a 28-ounce can plum tomatoes including the juice","1/2 cup dry red wine","2 flat anchovy fillets, rinsed, patted dry, and mashed to a paste","1 teaspoon dried orégano, crumbled","1 pound fusilli (corkscrew-shaped pasta)","1/2 cup minced fresh parsley leaves if desired"],"sentences":["In a kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. ","Pour off and discard all but about 3 tablespoons of the oil and in the remaining oil cook the onion and the mushrooms over moderate heat, stirring occasionally, until the onion is golden. ","Add the garlic and cook the mixture, stirring, for 1 minute. ","Add the tomatoes with the juice, the wine, the chicken with any juices that have accumulated in the bowl, the anchovy paste, and the orégano and simmer the mixture, covered, stirring occasionally and breaking up the tomatoes, for 30 to 35 minutes, or until the chicken is tender. ","The chicken mixture may be made 2 days in advance, cooled to room temperature, and kept covered and chilled. ","Reheat the chicken mixture before serving.","In kettle of boiling salted water cook the fusilli for 10 to 12 minutes, or until it is al dente, drain it well, and in a large bowl toss it with the chicken mixture. ","Sprinkle the chicken cacciatora with the parsley."]},{"origin_id":"54a450ef6529d92b2c01e9b2","title":"Chicken with Olives and Feta Cheese","image_url":"","ingredients":["2 pounds chicken thighs with skin and bones","1 tablespoon olive oil","1 cup chopped onion","2 large garlic cloves, chopped","1 14 1/2-ounce can diced tomatoes in juice","3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced","1/2 cup dry red wine","1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried","2/3 cup crumbled feta cheese"],"sentences":["Sprinkle chicken with salt and pepper. ","Heat oil in large skillet over medium-high heat. ","Add chicken and sauté until brown, about 4 minutes per side. ","Transfer chicken to plate. ","Pour off all but 2 tablespoons drippings from skillet.","Add onion to drippings in skillet. ","Sauté over medium heat 3 minutes. ","Add garlic and stir until fragrant, about 1 minute. ","Add tomatoes with juices, olives, wine and oregano. ","Return chicken and any accumulated juices to sauce; bring to boil. ","Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.","Transfer chicken and sauce to platter. ","Sprinkle with feta cheese and serve."]},{"origin_id":"55eefeeccf90d6663f728518","title":"Chicken Cacciatore with Harissa, Bacon, and Rosemary","image_url":"http://assets.epicurious.com/photos/55eeeb77cf90d6663f728416/6:4/w_620%2Ch_413/56390037_chicken-cacciatore-with-harissa.jpg","ingredients":["Vegetable oil","4 strips of bacon","4 skinless, boneless chicken breasts or 8 skinless, boneless chicken thighs","Salt and freshly ground black pepper","","1 bunch of green onions","5 ounces cremini or black poplar mushrooms","2 garlic cloves","2 sprigs of fresh rosemary","2 (14-ounce cans) of chopped tomatoes","A good glug (about 1/2 cup) of Madeira (or red or white wine or chicken stock)","1 tablespoon harissa paste (you can get it from most supermarkets) or 3 tablespoons tomato purée","Pinch of dried oregano","1 dried bay leaf","11 ounces of your favorite pasta (I love to use penne or rigatoni)","1–2 teaspoons sugar (optional)","Pat of butter (optional)","Small handful of fresh basil or parsley leaves (optional)","Large sauté pan, scissors, kettle, large saucepan with lid, colander"],"sentences":["Put a drizzle of oil into a large sauté pan on a high heat. ","Use scissors to snip the bacon into bite-size pieces. ","Add them to the pan once hot and fry for a couple of minutes, stirring every so often, until they are browned.","While the bacon cooks, season the chicken pieces well with salt and pepper.","Remove the bacon from the pan, leaving the fat behind, and set aside to drain on paper towels. ","Put the chicken in, top side down, reduce the heat to medium and leave to cook for about 4 minutes.","Meanwhile, trim and finely slice the green onions (both the green and the white bits) and mushrooms and peel and finely chop the garlic. ","Run your fingers down the length of the rosemary stalks to release their leaves and finely chop them too. ","Set everything aside.","The chicken pieces should now be golden brown underneath, so flip them over and leave to cook on the other side for about 3 minutes.","Once the chicken is golden brown, turn down the heat to low and add the prepared mushrooms, garlic and rosemary, along with the tomatoes, Madeira (or red or white wine or stock), harissa paste or tomato purée and oregano, and crumble in the bay leaf.","Give it a good stir and then leave to bubble away for 15–20 minutes, stirring from time to time so that it does not stick to the bottom.","When the chicken dish is about halfway through cooking, add the reserved cooked bacon and green onions, then put the kettle on. ","Use the boiled water to cook the pasta in a large saucepan according to the package's instructions. ","Once it is cooked, drain the pasta and then return it to the pan with the lid on to keep warm if necessary.","Check to see if the chicken is cooked—if the juices run clear, it is ready. ","Taste the sauce, adding a little sugar and/or a pat of butter if the sauce is still a bit acidic from the tomatoes. ","Add a drizzle of water if the sauce is too thick and let it bubble away for a bit longer if too thin.","Divide the pasta among four plates, top with a piece of chicken breast or two thighs, spoon some sauce over and scatter with some ripped-up basil or parsley leaves, if using."]},{"origin_id":"54a4347819925f464b38696b","title":"Castellane Pasta with Sausage, Peppers, Cherry Tomaotes, and Marjoram","image_url":"","ingredients":["1 tablespoon extra-virgin olive oil","1 pound hot Italian sausages, casings removed","2 red bell peppers, chopped (about 2 cups)","1 large onion, chopped (about 2 cups)","2 1/2 teaspoons chopped fresh marjoram","2 12-ounce packages cherry tomatoes","12 ounces castellane (long oval shells) or fusilli pasta","5 ounces crumbled goat cheese"],"sentences":["Heat oil in large nonstick skillet over medium-high heat. ","Add sausages; sauté until browned, breaking up with back of fork, about 5 minutes. ","Add peppers and onion; sauté until soft and onion is golden brown, about 13 minutes. ","Stir in marjoram, then tomatoes. ","Simmer until tomatoes soften and release their juices, crushing with back of fork, about 5 minutes. ","Season generously to taste with salt and pepper.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain.","Return pasta to pot. ","Add sausage mixture and goat cheese; stir to blend. ","Transfer pasta to plates and serve."]},{"origin_id":"54a452446529d92b2c01f1d4","title":"Classic Spaghetti and Meatballs","image_url":"","ingredients":["3 3/4-inch-thick slices Italian bread with crusts (each 3x5 inches)","Milk","1 pound ground sirloin","2 tablespoons (packed) grated Parmesan cheese","1 large egg","1 tablespoon minced fresh Italian parsley","1 large garlic clove, minced","1 teaspoon salt","1/2 teaspoon ground black pepper","2 tablespoons olive oil","Tomato-Sausage Sauce","1 pound spaghetti, freshly cooked","Additional grated Parmesan cheese"],"sentences":["Place bread in medium bowl; cover with milk. ","Let stand until bread is soft, about 10 minutes. ","Place meat in large bowl. ","Mix in 2 tablespoons cheese and next 5 ingredients. ","Squeeze bread almost dry; discard milk. ","Blend bread into meat mixture. ","Using 1 rounded tablespoon for each, shape mixture into 24 meatballs.","Heat oil in heavy large skillet over medium heat. ","Add meatballs; sauté until brown and cooked through, turning often to hold shape, about 15 minutes. ","Add meatballs and drippings in skillet to pot of Tomato-Sausage Sauce. ","Simmer to blend flavors, about 10 minutes.","Place pasta in large bowl. ","Add 1 1/2 cups sauce and toss to coat. ","Top with meatballs and remaining sauce. ","Serve with additional Parmesan cheese."]},{"origin_id":"54a421406529d92b2c00875b","title":"Carbonara (*Guanciale, Egg, and Pecorino Romano*)","image_url":"http://assets.epicurious.com/photos/555cf3d4100d9bda6d82176e/6:4/w_620%2Ch_413/51221420_carbonara-em-guanciale-egg_6x4.jpg","ingredients":["4 ounces (115 grams) guanciale, cut into 1/4-inch (1/2-centimeter) dice","2 generous tablespoons extra virgin olive oil, preferably lightly fruity","3 large eggs, at room temperature","10 rounded tablespoons (100 grams) freshly grated pecorino romano, or half pecorino romano and half parmigiano-reggiano","freshly ground black pepper","1 pound (450 grams) pasta (see note below)"],"sentences":["Put the guanciale and oil in a large skillet. ","Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. ","Don't let it get too crisp. ","Set the pan and its contents aside but keep warm.","Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. ","When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.","While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. ","Whisk gently until the mixture is smooth.","Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. ","Toss quickly to mix well.","Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. ","Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. ","If you don't, remove the pan from the heat and mix quickly with two wooden spoons. ","If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.","Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. ","Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. ","You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.","Transfer to individual heated bowls or plates and serve instantaneously."]},{"origin_id":"54a4528319925f464b38edbb","title":"Linguine with Puttanesca Sauce","image_url":"http://assets.epicurious.com/photos/55afcbc76284773353bf32e6/6:4/w_620%2Ch_413/0803-GT-GE05-01-6x4-CP.jpg","ingredients":["1 lb beefsteak tomatoes, finely chopped","1/2 cup Kalamata olives, pitted and chopped","2 tablespoons drained bottled capers, chopped","1/3 cup chopped fresh basil","1/2 cup chopped fresh flat-leaf parsley","4 anchovy fillets, patted dry and finely chopped","3 garlic cloves, finely chopped","1/2 teaspoon dried hot red pepper flakes","2 tablespoons red-wine vinegar","1/4 cup plus 2 tablespoons extra-virgin olive oil","1 lb dried linguine"],"sentences":["Stir together all ingredients except linguine in a large bowl.","Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. ","Reserve 1 cup cooking water and drain linguine in a colander.","Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. ","Season with salt and pepper."]},{"origin_id":"586e81377d8fd3bb43d8c669","title":"Creamy Vegan Mushroom Lasagna","image_url":"http://assets.epicurious.com/photos/585c0118661915cd34f0eb0b/6:4/w_620%2Ch_413/mushroom-lasagna-HC-122116.jpg","ingredients":["Olive, grape seed, or coconut oil, or veggie broth for sautéing","3 garlic cloves, minced","16 ounces mushrooms, chopped (you can use a mix of different mushrooms)","1 tablespoon tamari or coconut aminos","1 teaspoon dried thyme","3/4 cup raw cashews, soaked for a few hours (overnight is best), drained","1 cup veggie broth","2 big handfuls spinach","10 ounces gluten-free lasagna noodles (I use Tinkyada's brown rice version)","4 cups marinara sauce, store-bought (a 32-oz jar) or homemade","Nutritional yeast (optional)"],"sentences":["Preheat the oven to 350ºF.","In a large skillet, heat a glug of oil or veggie broth over medium. ","When the pan is hot, add the garlic and sauté until it becomes fragrant. ","This will take about a minute. ","Add the mushrooms, tamari, and thyme. ","Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.","Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. ","This might take up to 5 minutes, depending on the speed and power of your blender. ","Pour the cashew sauce into the pan with the mushrooms. ","Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. ","Throw in the spinach and stir for another minute.","Prepare the lasagna noodles according to the package instructions. ","Make sure to do this after your mushroom sauce is ready to go, so the noodles don't sit for too long and start sticking together.","Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. ","Add a layer of noodles. ","Cover the noodles with half of the mushroom cream. ","Add a layer of noodles. ","Use another third of the marinara to cover these noodles. ","Add the remaining mushroom cream. ","Add the last layer of noodles and cover it with the remaining marinara sauce.","Cover the lasagna with aluminum foil and bake for 30 minutes. ","Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. ","Let the lasagna rest for 5 minutes before serving."]},{"origin_id":"54a45f4c6529d92b2c024c86","title":"Chunky Tomato and Black Olive Salad","image_url":"","ingredients":["4 large plum tomatoes, cored, cut into 3/4-inch pieces","1/3 cup brine-cured black olives (such as Kalamata) , pitted, halved","1/3 cup very thinly sliced red onion","2 tablespoons extra-virgin olive oil","1 tablespoon balsamic vinegar","1 large bunch arugula, stems trimmed, cut into wide ribbons"],"sentences":["Combine tomatoes, black olives and onion in medium bowl. ","Add olive oil and balsamic vinegar; toss to blend well. ","Season salad to taste with salt and pepper. ","Mix in arugula and serve."]},{"origin_id":"54a424ca6529d92b2c00ab30","title":"Classic Ragu Bolognese","image_url":"http://assets.epicurious.com/photos/58a4bff7f43b8f08235e5588/6:4/w_620%2Ch_413/classic-ragu-bolognese-021517-2.jpg","ingredients":["2 tablespoons extra-virgin olive oil","2 medium onions, finely chopped (about 1 1/2 cups)","2 celery stalks, finely chopped (about 1 cup)","2 carrots, peeled, finely chopped (about 3/4 cup)","6 ounces ground beef (85% lean)","6 ounces ground veal","3 ounces thinly sliced pancetta, finely chopped","1/2 cup dry red wine","3 cups (about) beef stock or chicken stock, divided","3 tablespoons tomato paste","Kosher salt and freshly ground black pepper","1 cup whole milk","1 pound tagliatelle or fettuccine (preferably fresh egg)","Finely grated Parmesan (for serving)"],"sentences":["Heat oil in a large heavy pot over medium-high heat. ","Add onions, celery, and carrots. ","Saute until soft, 8-10 minutes. ","Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. ","Add wine; boil 1 minute, stirring often and scraping up browned bits. ","Add 2 1/2 cups stock and tomato paste; stir to blend. ","Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. ","Season with salt and pepper.","Bring milk to a simmer in a small saucepan; gradually add to sauce. ","Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. ","DO AHEAD: Ragu can be made 2 days ahead. ","Chill uncovered until cold, then cover and keep chilled. ","Rewarm before continuing.","Bring a large pot of water to a boil. ","Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. ","Drain, reserving 1/2 cup pasta water. ","Transfer ragu to a large skillet over medium-high heat. ","Add pasta and toss to coat. ","Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. ","Divide pasta among warm plates. ","Serve with Parmesan."]},{"origin_id":"54a468906529d92b2c027624","title":"Country Captain Soup","image_url":"","ingredients":["1 tablespoon olive oil","1 large onion, coarsely chopped","1/2 cup chopped red bell pepper","4 garlic cloves, chopped","6 skinless boneless chicken thighs (about 1 1/4 pounds), cut into 1-inch pieces","1 tablespoon curry powder","1 teaspoon grated peeled fresh ginger","1/4 teaspoon dried crushed red pepper","4 cups (or more) canned chicken broth","2 cups canned diced peeled tomatoes with juices","1 large Granny Smith apple, peeled, coarsely chopped","1/4 cup orzo (rice-shaped pasta; also called riso)","2 tablespoons dried currants","Chopped fresh cilantro","Plain yogurt"],"sentences":["Heat oil in heavy large Dutch oven over medium-high heat. ","Add onion, bell pepper and garlic; sauté until vegetables soften, about 5 minutes. ","Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. ","Add 4 cups broth, tomatoes and apple and bring to boil. ","Reduce heat and simmer 20 minutes. ","(Can be made 1 day ahead. ","Cover and refrigerate. ","Bring to simmer before continuing.)","Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. ","Season with salt and pepper. ","Ladle soup into bowls. ","Garnish with cilantro and dollop of yogurt."]},{"origin_id":"54a469e16529d92b2c027b61","title":"Cod Cannelloni with Swiss Chard and Roasted Pepper","image_url":"","ingredients":["2 cups Spicy Tomato Sauce","3 tablespoons unsalted butter","1/4 cup all-purpose flour","1 cup milk","4 large square or 8 small rectangular sheets of instant (no-boil) lasagne","2 cups flaked cooked cod (such as from Roast Cod with Potatoes, Onions and Olives","1 1/2 cups Swiss Chard with Roasted Pepper","1/3 cup chopped fresh basil leaves plus basil sprigs for garnish","","Freshly grated Parmesan as an accompaniment"],"sentences":["Preheat the oven to 350°F. Spread the tomato sauce in the bottoms of 4 individual gratin dishes or in the bottom of a shallow baking dish just large enough to hold 8 cannelloni in one layer. ","In a saucepan melt the butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. ","Add the milk in a stream, whisking, simmer the béchamel, whisking constantly, for 2 minutes, and season it with salt and pepper. ","Transfer the béchamel to a bowl and let it cool, covered. ","In a pan of hot water let the sheets of lasagne soak for 10 to 15 minutes, or until they are softened. ","To the béchamel add the cod, the Swiss chard with roasted pepper, the chopped basil, and salt and pepper to taste and combine the mixture well.","If using the square lasagne sheets halve each sheet to form 2 rectangles. ","Working with 1 rectangle at a time, spread about 1/3 cup of the cod mixture lengthwise down the center of each sheet, beginning with a long side roll up the sheet to enclose the filling, leaving both ends open, and arrange 2 cannelloni, seam sides down, in each dish, spooning some of the tomato sauce over them. ","Bake the cannelloni, covered with foil, in the middle of the oven for 230 to 25 minutes, or until they are heated through, garnish them with the basil sprigs, and serve them with the Parmesan."]},{"origin_id":"54a435396529d92b2c017b26","title":"Chicken Cacciatore","image_url":"http://assets.epicurious.com/photos/560de53bf9a84192308a7ad5/6:4/w_620%2Ch_413/231738.jpg","ingredients":["1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)","8 ounces crimini (baby bella) mushrooms","1 very large red onion, thinly sliced (about 3 cups)","5 tablespoons olive oil, divided","2 tablespoons Sherry wine vinegar","1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed","1 1/2 tablespoons chopped fresh rosemary, divided","1/2 cup dry red wine","1 14 1/2-ounce can diced tomatoes in juice","1 cup low-salt chicken broth","1/3 cup thinly sliced basil, divided","2 tablespoons drained capers, divided","12 ounces gemelli or penne, freshly cooked"],"sentences":["Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. ","Add 3 tablespoons oil and vinegar; toss to blend. ","Sprinkle generously with salt and pepper. ","Spread vegetable mixture in single layer on large rimmed baking sheet. ","Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. ","Remove from oven and set aside. ","Reduce oven temperature to 350°F.","Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. ","Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. ","Add chicken and sauté until golden brown, about 6 minutes per side. ","Transfer chicken to bowl. ","Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. ","Stir in canned tomatoes with juice, then broth and bring to boil. ","Reduce heat to medium and simmer 10 minutes to blend flavors. ","Return chicken to sauce in skillet. ","Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. ","Remove skillet from oven. ","Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. ","Simmer over medium heat until vegetables are heated through. ","Season with salt and pepper.","Place pasta in large shallow bowl. ","Top with chicken and sauce. ","Sprinkle remaining basil and capers over."]},{"origin_id":"54a42b0519925f464b37f395","title":"Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese","image_url":"http://assets.epicurious.com/photos/560d787ef9a841923089d6b1/6:4/w_620%2Ch_413/242501_hires.jpg","ingredients":["2 tablespoons olive oil","2 large red onions, thinly sliced","2 tablespoons Sherry wine vinegar","1 teaspoon sugar","8 ounces farfalle","1 cup dry white wine","1 cup low-salt chicken broth","6 heirloom tomatoes, cored, chopped (about 5 cups)","2 cups shredded cooked chicken (from 1/2 rotisserie chicken)","1/2 cup thinly sliced basil leaves","2 tablespoons chopped fresh marjoram","3 cups baby spinach","3 ounces soft fresh goat cheese, crumbled"],"sentences":["Heat oil in heavy large skillet over mediumhigh heat. ","Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. ","Reduce heat to medium-low. ","Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. ","Transfer caramelized onions to bowl; reserve skillet.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain.","Add wine to reserved skillet. ","Boil until reduced to 1/2 cup, 3 minutes. ","Add pasta, onions, broth, and next 4 ingredients. ","Season with salt and pepper. ","Stir over medium heat to warm through, about 3 minutes.","Divide spinach among plates. ","Spoon pasta over spinach. ","Top with crumbled goat cheese."]},{"origin_id":"54a4300a6529d92b2c013950","title":"Creamy Soft Polenta with Meat Ragù","image_url":"http://assets.epicurious.com/photos/560d9ac8f9a84192308a1d50/6:4/w_620%2Ch_413/241043_hires.jpg","ingredients":["3/4 pound dried porcini mushrooms, roughly chopped","1 cup dry white wine","2 cups olive oil","1 pound bulk hot Italian sausage","1 pound pork butt, cut into 1-inch pieces","1 pound beef chuck, cut into 1-inch pieces","Kosher salt and cracked black pepper","","1/2 pound Spanish onions, cut into 1-inch dice","1 1/2 tablespoons minced garlic","2 cups chicken stock","Two 14-ounce cans Italian plum tomatoes, roughly chopped, juice reserved","1/2 cup roughly chopped fresh basil","1 tablespoon dried oregano","1 teaspoon freshly ground fennel seed","1 bay leaf","2 cups chicken stock or water","2 cups heavy cream","1 cup yellow polenta or cornmeal","1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving","2 tablespoons unsalted butter","Torn fresh basil","Chopped fresh flat-leaf parsley"],"sentences":["1. ","To make the ragu: Put the mushrooms in a small bowl and pour the wine over them. ","Set aside to soak and hydrate for 20 to 30 minutes. ","Drain, reserving both the mushrooms and the wine. ","Strain the wine through a fine-mesh sieve or chinois.","2. ","In a large, heavy saucepan, heat the olive oil over medium-high heat. ","Add the sausage and cook, breaking it into pieces with a wooden spoon, for about 5 minutes, until lightly browned and much of the fat is rendered. ","Using a slotted spoon, lift the sausage from the pan and set aside. ","Add the pork and beef to the fat in the pan and cook for about 10 minutes, until browned. ","Season with salt and pepper. ","Using a slotted spoon, lift the meat from the pan and add it to the sausage. ","Leave the fat in the pan.","3. ","Add the onions and garlic to the pan and sauté for 2 to 3 minutes, or until lightly browned. ","Add the reserved wine, bring to a boil, reduce the heat, and simmer briskly for about 3 minutes or until reduced by half.","4. ","Return the meat to the pan, season again with salt and pepper, and add the stock, tomatoes, basil, oregano, fennel, bay leaf, and reserved mushrooms. ","Simmer gently for approximately 1 hour, or until the meat is tender. ","Skim any fat that rises to the top of the pan during cooking. ","Cover to keep warm and set aside.","5. ","To make the polenta: Put the stock and the cream in a saucepan over medium-high heat and bring to a boil. ","Slowly pour the polenta into the hot liquid, whisking briskly to prevent clumping. ","Reduce the heat to low and cook, whisking constantly, for about 10 minutes, or until the liquid is absorbed.","6. ","Add the cheese and butter, stirring gently until incorporated.","7. ","Spoon a mound of soft polenta on each of 4 or 6 plates or shallow bowls. ","Ladle the ragu over the polenta and garnish with basil, parsley, and grated Parmesan."]},{"origin_id":"54a4506219925f464b38dded","title":"Couscous with Lamb Stew","image_url":"http://assets.epicurious.com/photos/560ea864f9a84192308a9c27/6:4/w_620%2Ch_413/105503.jpg","ingredients":["2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes","1/4 cup olive oil","3 large onions, thinly sliced","8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded","4 cups canned tomato juice","1 teaspoon salt","1 teaspoon black pepper","1 fresh habanero or cayenne chile, finely chopped, including seeds","1 teaspoon dried thyme","1 teaspoon dried oregano","1/2 teaspoon dried rosemary","1 bay leaf (not California)","Pinch of saffron threads","4 carrots, sliced 1/2 inch thick","4 turnips, peeled and cut into 1/2-inch-wide wedges","3 red or green bell peppers, cut into 1/2-inch pieces","1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes","1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick","1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off","2 tablespoons tomato paste","1/2 teaspoon paprika","1 tablespoon crushed dried rose petals (pesticide-free; optional)*","1/2 teaspoon cayenne, or to taste","4 cups water","2 tablespoons unsalted butter","1 teaspoon salt","2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)"],"sentences":["Pat lamb dry. ","Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.","Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. ","Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.","Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. ","Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.","Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. ","Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.","Bring water to a boil with butter and salt in a 4-quart heavy saucepan. ","Stir in couscous, cover, and remove from heat. ","Let stand 5 minutes, then fluff with a fork. ","Mound couscous on a platter and top with stew, using a slotted spoon. ","Serve broth and tomato sauce on the side."]},{"origin_id":"54a4214c6529d92b2c0087df","title":"Couscous and Mograbiah with Oven-Dried Tomatoes","image_url":"http://assets.epicurious.com/photos/54af31db4074bdfd06835d79/6:4/w_620%2Ch_413/51185030_couscous-tomatoes_1x1.jpg","ingredients":["16 large, ripe plum tomatoes, cut in half lengthwise","2 tbsp muscovado sugar","2/3 cup / 150 ml olive oil","2 tbsp balsamic vinegar","2 onions, thinly sliced","1 1/2 cups / 250 g mograbiah","1 2/3 cups / 400 ml chicken or vegetable stock","A pinch of saffron threads","1 1/2 cups / 250 g couscous","1 tbsp tarragon leaves","1 tbsp nigella seeds","3 1/2 ounces / 100 g Labneh","coarse sea salt and freshly ground black pepper",""],"sentences":["1. ","Preheat the oven to 300°F / 150°C. Arrange the tomato halves, skin side down, on a baking sheet and sprinkle with the sugar, 2 tablespoons of the olive oil, the balsamic vinegar, and some salt and pepper. ","Place in the oven and bake for 2 hours, until the tomatoes have lost most of their moisture.","2. ","Meanwhile, put the onions in a large pan with 4 tablespoons of the olive oil and sauté over high heat for 10 to 12 minutes, stirring occasionally, until they are a dark golden color.","3. ","Throw the mograbiah into a large pan of boiling salted water (as for cooking pasta). ","Simmer for 15 minutes, until it is soft but still retains a bite; some varieties might take less time, so check the instructions on the packet. ","Drain well and rinse under cold water.","4. ","In a separate pot, bring the stock to a boil with the saffron and a little salt. ","Place the couscous in a large bowl and add 3 tablespoons of the olive oil and the boiling stock. ","Cover with plastic wrap and leave for 10 minutes.","5. ","Once ready, mix the couscous with a fork or a whisk to get rid of any lumps and to fluff it up. ","Add the cooked mograbiah, the tomatoes and their juices, the onions and their oil, the tarragon, and half the nigella seeds. ","Taste and adjust the seasoning and oil. ","It is likely that it will need a fair amount of salt. ","Allow the dish to come to room temperature. ","To serve, arrange it gently on a serving plate, place the labneh on top (in balls or spoonfuls), drizzle with remaining oil, and finish with the rest of the nigella seeds."]},{"origin_id":"54a44ca46529d92b2c01ceb4","title":"Dreamy Garden Spaghettini","image_url":"","ingredients":["8 ripe plum tomatoes, halved lengthwise","1/4 cup extra-virgin olive oil","1 tablespoon sugar","Freshly ground black pepper, to taste","1/4 cup loosely packed whole, small flat-leaf parsley leaves","1 tablespoon drained tiny capers","1 teaspoon finely grated lemon zest","1/4 cup fresh lemon juice","12 ounces dried spaghettini","1/4 pound snow peas, blanched","1 bunch arugula, rinsed and patted dry (for garnish)"],"sentences":["1. ","Preheat the oven to 250°F. Meanwhile, line a baking sheet with foil. ","Place the tomatoes, cut-side up, on the foil. ","Drizzle with the olive oil and sprinkle with the sugar and pepper. ","Roast in the oven for 1 1/2 hours. ","Remove from the oven and place the tomatoes and their juices in a large bowl.","2. ","Add the parsley, capers, lemon zest, and lemon juice to the tomatoes; toss gently.","3. ","Bring a large pot of salted water to a boil. ","Cook the spaghettini until just tender, drain and add it to the tomato mixture. ","Toss well.","4. ","Toss the snow peas with the hot pasta and tomatoes. ","Serve in shallow bowls, garnished with arugula."]},{"origin_id":"54a44d5219925f464b38cb10","title":"Eggplant and Spinach Lasagne Spirals","image_url":"http://assets.epicurious.com/photos/560ea124f3a00aeb2f1d6b3b/6:4/w_620%2Ch_413/107010.jpg","ingredients":["3 pounds plum tomatoes, halved lengthwise","5 tablespoons olive oil","3/4 teaspoon salt","1/2 teaspoon black pepper","1 small onion, finely chopped","2 garlic cloves, minced","1/2 cup water","1/4 cup chopped fresh basil","2 pounds Asian or baby Italian eggplants (4 to 6), halved crosswise, then cut lengthwise into slices slightly less than 1/4 inch thick","3 tablespoons olive oil","1 large garlic clove, finely chopped","1 1/4 teaspoons salt","1/2 teaspoon black pepper","10 ounces baby spinach","1 pound ricotta (preferably fresh)","1 large egg yolk, lightly beaten","1/2 cup finely grated Parmigiano-Reggiano (1 ounce)","8 dried lasagne noodles (not no-boil; 8 ounces)"],"sentences":["Preheat oven to 450°F.","Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. ","Roast tomatoes in upper and lower thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and beginning to brown, 35 to 40 minutes. ","Cool slightly in baking dishes on racks.","Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer on 2 oiled baking sheets. ","Bake in upper and lower thirds of oven, switching position of sheets halfway through baking and turning slices over once, until tender, 12 to 14 minutes.","Reduce oven temperature to 350°F.","When tomatoes are cool enough to handle, peel off skin and discard. ","Purée tomatoes with their juices in a blender, pulsing until almost smooth.","Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until golden, about 10 minutes. ","Stir in tomato purée, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes. ","Stir in basil.","While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. ","When cool enough to handle, squeeze any excess water from spinach and coarsely chop. ","Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.","Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until tender. ","Drain noodles in a colander and rinse under cold running water.","Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). ","Lay out 4 lasagne noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer. ","Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. ","Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil.","Bake in middle of oven until heated through, about 20 minutes. ","Heat remaining tomato sauce and serve on the side."]},{"origin_id":"54a46e4d6529d92b2c028d37","title":"Linguine with Uncooked Tomato, Arugula, and Olive Sauce","image_url":"","ingredients":["1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt","","4 fresh plum tomatoes, chopped","1 bunch of arugula, coarse stems discarded and the leaves washed well, spun dry, and chopped coarse (about 1 cup)","6 Kalamata or other brine-cured black olives, pitted and chopped","2 tablespoons olive oil","1 1/2 tablespoons balsamic vinegar, or to taste","1/2 pound linguine"],"sentences":["In a large bowl stir together the garlic paste, the tomatoes, the arugula, the olives, the oil, the vinegar, and salt and pepper to taste and let the mixture marinate for 20 minutes. ","In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente, drain it, and while it is still hot, toss it with the sauce. ","Serve the pasta warm or at room temperature."]},{"origin_id":"54a4531a6529d92b2c01fcb0","title":"Edamame and Sauteed Vegetable Soup","image_url":"","ingredients":["1 tablespoon olive oil","3 large plum tomatoes, quartered","4 ounces crimini mushrooms, quartered","1 large onion, sliced","1 large red bell pepper, cut into 1/2-inch-wide strips","1 carrot, peeled, slice","1 garlic clove, chopped","6 cups (or more) canned vegetable broth","3 large fresh Italian parsley sprigs","3/4 teaspoon dried thyme","1/2 cup small elbow macaroni","2 cups shelled cooked edamame beans (from about 26 ounces of pods)","1/4 cup grated Parmesan cheese"],"sentences":["Heat oil in large pot (preferably nonstick) over high heat. ","Add next 6 ingredients; sauté until vegetables are deep golden brown, about 15 minutes. ","Transfer 1 cup sautéed vegetables to cutting board; chop vegetables and reserve. ","Add 6 cups broth, parsley and thyme to pot and bring to boil. ","Reduce heat, cover and simmer until remaining vegetables in pot are very tender, about 15 minutes. ","Remove from heat; cool slightly.","Working in batches, puree vegetable-broth mixture in blender. ","Transfer to strainer set over bowl. ","Press on solids to extract as much liquid as possible. ","Discard solids in strainer. ","Return liquid and reserved chopped vegetables to pot. ","(Can be made 1 day ahead. ","Cover; chill.)","Bring soup to boil, thinning with more vegetable broth if necessary. ","Add pasta; reduce heat to medium and cook until pasta is tender, about 10 minutes. ","Add edamame; simmer until heated through, about 5 minutes longer. ","Ladle soup into bowls; top with cheese."]},{"origin_id":"54a4527019925f464b38ecb8","title":"Eggplant Manicotti with Ricotta, Asiago, and Spinach Filling","image_url":"","ingredients":["3 tablespoons olive oil","1 large onion, chopped","3/4 cup chopped celery","1 large carrot, peeled, chopped","1/4 cup chopped garlic","1/2 cup dry red wine","1 28-ounce can crushed tomatoes with added puree","1 cup chicken stock or canned low-salt chicken broth","1 cup chopped fresh basil (from about 2 large bunches)","1 pound fresh or whole-milk ricotta cheese","1 cup grated Asiago cheese* (about 3 ounces)","3/4 cup chopped fresh baby spinach","1/2 teaspoon ground nutmeg","1/8 teaspoon cayenne pepper","1 large egg","2 medium eggplants, unpeeled, each cut lengthwise into eight 1/3-inch-thick slices","1/4 cup (about) olive oil","1/4 cup freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy large saucepan over medium-high heat. ","Add onion, celery, carrot, and garlic; sauté until tender, about 8 minutes. ","Add wine and cook 3 minutes. ","Add crushed tomatoes, stock, and basil; bring to boil. ","Reduce heat; cover and simmer 30 minutes to blend flavors. ","Season with salt and pepper. ","Cool.","Place ricotta cheese in strainer set over large bowl. ","Let stand until excess liquid drains from cheese, about 2 hours. ","Transfer ricotta cheese to medium bowl. ","Stir in Asiago cheese, spinach, nutmeg, and cayenne. ","Season to taste with salt and pepper. ","Mix in egg.","Preheat oven to 350°F. Oil 2 large baking sheets. ","Brush both sides of eggplant slices with olive oil; arrange on prepared sheets. ","Sprinkle with salt and pepper. ","Bake until eggplant slices are tender, about 13 minutes. ","Cool on sheets.","Place 1 eggplant slice on work surface. ","Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice. ","Roll up, enclosing filling. ","Repeat with remaining eggplant slices and filling.","Spread half of sauce over bottom of 13x9x2-inch glass baking dish. ","Arrange eggplant manicotti in single layer atop sauce. ","Spoon remaining sauce over. ","(Manicotti can be prepared 1 day ahead. ","Cover and refrigerate.)","Preheat oven to 350°F. Bake manicotti until heated through, about 20 minutes. ","Sprinkle with Parmesan cheese and serve.","Available at specialty foods stores and some supermarkets."]},{"origin_id":"54a42cc06529d92b2c010ded","title":"Eggplant Steaks with Sun-Dried Tomatoes and Olives","image_url":"","ingredients":["2 medium-large eggplants (about 1 pound each)","Coarse sea salt","6 tablespoons extra-virgin olive oil","1/3 cup crumbled goat cheese or sheep's milk Feta","8 sun-dried tomato halves packed in olive oil, drained, and coarsely chopped","12 pitted Kalamata olives, coarsely chopped","1/3 cup grated Pecorino Romano cheese","2 to 3 tablespoons slivered fresh basil leaves, for garnish"],"sentences":["1. ","Trim the ends from the eggplants and peel off the skin. ","Cut each eggplant lengthwise into four or more 1/2-inch-thick slices. ","(Some of the slices will be smaller than others, but all should be of equal thickness.) ","If needed, trim a thin slice from each of the rounded sides so the pieces will lie flat on the baking sheet. ","Sprinkle the slices with coarse salt and layer in a colander to drain for at least 30 minutes or for up to 2 hours. ","Rinse the eggplant slices under cold running water and dry well with paper towels, pressing to remove as much moisture as possible.","2. ","Preheat the broiler and position the oven rack about 4 inches from the heat. ","Line a large heavy baking sheet with aluminum foil. ","Arrange the eggplant slices on the sheet in a single layer and brush both sides with oil. ","Broil for 7 to 9 minutes, turning once, until the eggplant is tender and lightly browned on both sides. ","Leave the broiler on.","3. ","Meanwhile, combine the goat cheese, sun-dried tomatoes, and olives in a small bowl. ","Toss gently to mix. ","Divide the mixture evenly over the broiled eggplant slices. ","Sprinkle the Pecorino Romano cheese evenly over each slice and return to the oven. ","Broil for 1 minute, or until the goat cheese has softened and the grated cheese is just beginning to brown at the edges. ","Watch carefully to avoid burning. ","Scatter basil over the top of each slice and serve at once."]},{"origin_id":"54a45f876529d92b2c024e45","title":"Farfalle with Sun-Dried Tomatoes and Arugula","image_url":"","ingredients":["6 ounces farfalle (butterfly- or bow-tie-shaped pasta)","1/2 cup chopped drained oil-packed sun-dried tomatoes (about one 7-1/2-ounce jar)","1 tablespoon oil reserved","1 large garlic clove, chopped","2/3 cup dry white wine","4 cups coarsely chopped arugula (about 4 large bunches)","6 tablespoons grated Parmesan cheese"],"sentences":["Cook pasta in pot of boiling salted water until just tender but still firm to bite. ","Drain well; reserve 1/4 cup cooking liquid.","Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. ","Add garlic and stir until fragrant, about 30 seconds. ","Add chopped tomatoes and white wine. ","Boil until wine is reduced slightly, about 3 minutes. ","Add arugula; toss until wilted, about 1 minute.","Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. ","Toss until well blended. ","Moisten pasta with reserved cooking liquid, if desired. ","Season pasta to taste with salt and pepper.","Transfer pasta to plates. ","Sprinkle with remaining cheese and serve."]},{"origin_id":"54a415d06529d92b2c005bcf","title":"Marinara Sauce","image_url":"","ingredients":["3 tablespoons olive oil","2 onions, chopped","1 garlic clove, minced","2 1/2 cups peeled, seeded, diced tomatoes","1/4 teaspoon dried oregano, crumbled","1/4 teaspoon sugar","Pinch of dried basil, crumbled","Salt and pepper",""],"sentences":["Heat oil in heavy medium saucepan over medium heat. ","Add onions and garlic and sauté until translucent, about 5 minutes. ","Add tomatoes, oregano, sugar and basil and simmer until thickened, stirring occasionally, about 1 hour. ","Season with salt and pepper."]},{"origin_id":"54a465a66529d92b2c026a80","title":"Fettuccine with Broccoli Rabe, Tomatoes and Ricotta","image_url":"","ingredients":["2 bunches broccoli rabe , cut into 1-inch pieces","12 ounces spinach fettuccine","1/2 cup extra-virgin olive oil","3 garlic cloves, thinly sliced","4 tomatoes, peeled, seeded, diced","4 anchovy fillets, drained, chopped","6 ounces ricotta salata (dried ricotta) or feta cheese, crumbled"],"sentences":["Bring large pot of salted water to boil. ","Add broccoli rabe and cook until stalks are crisp-tender, about 3 minutes. ","Using 4- to 5-inch-diameter strainer, transfer to large bowl. ","Return water in pot to boil. ","Add pasta and boil until just tender but still firm to bite. ","Drain, reserving 1/2 cup cooking liquid.","Meanwhile, heat 1/4 cup oil in heavy medium skillet over medium heat. ","Add half of garlic; sauté 1 minute. ","Add tomatoes; cook until very soft, stirring frequently, about 5 minutes. ","Season to taste with salt and pepper.","Heat 1/4 cup oil in heavy large skillet over medium-high heat. ","Add anchovies and remaining garlic; sauté 2 minutes. ","Add broccoli rabe; sauté 2 minutes. ","Add pasta and reserved cooking liquid and toss to heat through. ","Season to taste with salt and pepper. ","Spoon pasta onto plates. ","Spoon tomato mixture around. ","Sprinkle with cheese and serve."]},{"origin_id":"54a426546529d92b2c00bc56","title":"Fettuccine with Neapolitan Meat Sauce (Fettuccine con Ragu alla Napoletana)","image_url":"","ingredients":["3 tablespoons extra virgin olive oil","2 pounds boneless beef rump or bottom round","Kosher salt","1 fresh red chile, seeded and chopped","1 garlic clove","1 medium onion, chopped","1/4 cup tomato paste","1/2 cup dry white wine","4 cups fresh or canned peeled tomatoes, seeded and crushed, juices reserved","1 pound fettuccine"],"sentences":["1. ","In a heavy 5-quart pot over moderately high heat, heat the oil until hot but not smoking. ","Season the beef with salt and sear it, turning occasionally, until deep brown on all sides, about 10 minutes. ","Add the chile, garlic, and onion, and continue cooking, stirring occasionally, until the onion begins to tenderize, about 5 minutes. ","Add the tomato paste, wine, and tomatoes, and bring to a boil.","2. ","Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer until the meat is very tender, 3 to 4 hours. ","The finished sauce should be a deep, rich red color. ","(The sauce is ready to combine with the fettuccine now, or you can cool and store it in the refrigerator up to 4 days.)","3. ","Bring a large pot of salted water to a rolling boil. ","Add the fettuccine and stir to submerge and separate it. ","Cook according to the package directions until al dente.","4. ","Drain the fettuccine, shaking well to remove any excess water, and transfer to a large serving bowl. ","Add the sauce and toss together until the pasta is evenly coated. ","Serve at once with the braised meat as desired."]},{"origin_id":"561e9d6753de6d0d5cde3744","title":"Fresh Tomato, Kale, and Caper Pasta","image_url":"http://assets.epicurious.com/photos/560d5bc4f9a8419230896de3/6:4/w_620%2Ch_413/FreshTomatoKaleCaperberryPasta.jpg","ingredients":["1 3/4 pounds cherry tomatoes, quartered","1 tablespoon red wine vinegar","1/3 cup extra-virgin olive oil","Sea salt and cracked black pepper","1 pound spaghetti","1/3 cup store-bought pesto","2 cups baby kale leaves","1/3 cup caper berries","1 cup fresh ricotta"],"sentences":["Place the tomatoes, red wine vinegar, oil, salt and pepper in a large bowl and, using a fork, gently crush the tomatoes. ","Set aside to marinate for 10 minutes.","While the tomato is marinating, cook the pasta in a large pot of salted boiling water for 8–10 minutes or until al dente. ","Drain the pasta and place in a large bowl, add the pesto and toss to coat. ","Top with the tomato mixture, kale, caper berries, ricotta, salt and pepper to serve."]},{"origin_id":"54a43bea19925f464b389e2e","title":"Grilled Veal Chops with Warm Tomato-Olive Vinaigrette","image_url":"","ingredients":["4 8-ounce rib veal chops","5 tablespoons extra-virgin olive oil, divided","1 large garlic clove, minced","1 1/2 cups diced seeded plum tomatoes","1/2 cup coarsely chopped pitted Kalamata olives","1/2 cup thinly sliced fresh basil","1 tablespoon red wine vinegar"],"sentences":["Prepare barbecue (medium-high heat). ","Rub veal chops with 1 tablespoon oil; sprinkle with salt and pepper. ","Grill veal to desired doneness, about 4 minutes per side for medium.","Meanwhile, combine 4 tablespoons oil and garlic in small saucepan. ","Set on edge of grill or over medium heat on stove top and heat oil until garlic is fragrant, about 1 minute. ","Mix in tomatoes, olives, basil, and vinegar. ","Stir vinaigrette until heated through, about 2 minutes. ","Season with salt and pepper; serve with chops."]},{"origin_id":"54a4512c19925f464b38e3ee","title":"Hotsy Pasta","image_url":"","ingredients":["3 tablespoons extra-virgin olive oil","2 tablespoons finely minced garlic","1 can (2 ounces) anchovy fillets, undrained","1 can (35 ounces) Italian plum tomatoes, drained and crushed","1/2 cup pitted black olives (preferably imported), coarsely chopped","1 tablespoon drained tiny capers","1/4 teaspoon dried oregano","Pinch of dried red-pepper flakes","Salt and pepper, to taste","","2 tablespoons chopped fresh parsley","12 ounces dried linguine, cooked according to package directions","Freshly grated Parmesan (optional)"],"sentences":["1. ","Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.","2. ","Place the paste in a saucepan along with the tomatoes, olives, capers, oregano, and red-pepper flakes. ","Bring to a boil, reduce heat and simmer, uncovered; stirring occasionally, cook until slightly thickened, about 20 minutes. ","Season with salt and pepper and stir in the parsley. ","(Makes about 4 cups of sauce.)","3. ","Serve the pasta in shallow bowls, topped with the sauce. ","Pass the Parmesan!"]},{"origin_id":"54a432e96529d92b2c015ca1","title":"Farfalle with Tomatoes and Feta Cheese","image_url":"http://assets.epicurious.com/photos/560dd724f3a00aeb2f1d26d2/6:4/w_620%2Ch_413/234240.jpg","ingredients":["1 1/2 pounds farfalle or bow tie pasta","6 roma tomatoes, seeded and diced","1/2 cup calamata olives, pitted","1/3 cup diced red onion","4 teaspoons drained capers","3 ounces feta cheese, crumbled","10 basil leaves, julienned","Balsamic Vinaigrette"],"sentences":["1. ","Cook the pasta in a large pot of boiling salted water until al dente.","2. ","Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. ","Pour on the vinaigrette and toss lightly."]},{"origin_id":"54a4312b19925f464b383eaf","title":"Farfalle with Sausage, Tomatoes, and Cream","image_url":"http://assets.epicurious.com/photos/560d992df9a84192308a18f8/6:4/w_620%2Ch_413/233707.jpg","ingredients":["2 tablespoons olive oil","1 pound sweet Italian sausages, casings removed","1/2 teaspoon dried crushed red pepper","1 cup chopped onion","3 garlic cloves, minced","1 28-ounce can crushed tomatoes with added puree","1/2 cup whipping cream","1 pound farfalle (bow-tie pasta)","1/2 cup (packed) chopped fresh basil","Freshly grated Pecorino Romano cheese"],"sentences":["Heat oil in heavy large skillet over medium-high heat. ","Add sausage and crushed red pepper. ","Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. ","Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. ","Add tomatoes and cream. ","Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. ","Season to taste with salt and pepper.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain, reserving 1 cup cooking liquid. ","Return pasta to same pot. ","Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. ","Transfer pasta to serving dish. ","Sprinkle with basil. ","Serve, passing cheese separately."]},{"origin_id":"54a42dea19925f464b3816df","title":"Lobster Fra Diavolo","image_url":"","ingredients":["5 cups canned Italian plum tomatoes, with their juices","4 tablespoons extra-virgin olive oil, or more if needed","3 fresh lobsters (each 1 1/2 pounds), each cut into 8 pieces (see Note)","Salt and freshly ground black pepper, to taste","","2 large shallots, finely minced","2 tablespoons finely minced garlic","3/4 cup dry white wine","1/4 cup cognac","1 small red bell pepper, stemmed, seeded, and cut into 1/4-inch dice","2 teaspoons finely minced fresh red jalapeño or serrano chile, with seeds and ribs; or 1/2 teaspoon crushed red pepper flakes","3 tablespoons tomato paste","1/2 teaspoon sugar","8 tablespoons chopped fresh flat-leaf parsley leaves","2 tablespoons torn fresh basil leaves","2 teaspoons dried oregano","12 ounces spaghettini"],"sentences":["1. ","Pour the tomatoes, with all their juices, into a food processor and pulse until well blended. ","Set aside.","2. ","Heat the olive oil in a large heavy pot over medium heat. ","Add the lobster pieces, and season with salt and pepper. ","Cook, stirring frequently (and adding more oil if needed), until the lobster turns bright red, 10 to 12 minutes.","3. ","Add the shallots and garlic to the lobster, and toss with tongs. ","Add the wine and cognac, and cook over medium heat, turning the lobster carefully with tongs, until most of the liquid has evaporated, about 5 minutes. ","Then add the bell pepper, jalape&ntilede;o, processed tomatoes, tomato paste, sugar, 6 tablespoons of the parsley, and the basil and oregano. ","Simmer (do not boil), stirring occasionally, over medium to medium-low heat until the flavors blend together, 20 minutes.","4. ","While the mixture is cooking, bring a large pot of salted water to a boil. ","Add the spaghettini and cook until al dente, according to the package directions. ","Drain, and set aside.","5. ","To serve, make delicate swirls of spaghettini in the center of four shallow pasta bowls. ","Arrange the lobster tails and claws, with the sauce, on top of the pasta. ","Sprinkle with the remaining 2 tablespoons parsley. ","Serve the lobster bodies and legs in a separate bowl and let the guests help themselves. ","Serve immediately, with plenty of napkins."]},{"origin_id":"54a45cf86529d92b2c0242c2","title":"Meatballs in Red Sauce","image_url":"","ingredients":["2 large slices white bread, crusts trimmed, torn into pieces","1/2 cup milk","1 1/2 pounds lean ground beef","1 1/2 pounds ground pork","2 large eggs","1/2 cup chopped fresh parsley","1/2 cup grated Parmesan cheese","2 tablespoons garlic powder","2 teaspoons salt","2 teaspoons pepper","1/4 cup olive oil","2 26-ounce jars prepared tomato pasta sauce (about 6 1/2 cups)","3 cups water"],"sentences":["Combine bread and milk in small bowl. ","Let soak 10 minutes. ","Squeeze bread to release excess milk; discard milk.","Place beef, pork and next 6 ingredients in large bowl. ","Add soaked bread and mix thoroughly. ","Using moistened hands, shape mixture into meatballs, using about 1/3 cup for each.","Heat oil in heavy large pot over high heat. ","Working in batches, add meatballs to pot and brown on all sides, turning often, about 6 minutes per batch. ","Transfer cooked meatballs to bowl.","Pour off all but 4 tablespoons fat from pot. ","Add pasta sauce, water and meatballs. ","Simmer over medium heat until meatballs are tender and sauce thickens to desired consistency, stirring occasionally, about 1 hour."]},{"origin_id":"54a4191c19925f464b376206","title":"Fennel and Sausage Ragù Over Pasta","image_url":"","ingredients":["1 fennel bulb (sometimes called anise) with fronds","1 medium onion, chopped","1 tablespoon olive oil","1 lb sweet Italian sausage, casings discarded","1/2 cup dry white wine","2 cups prepared marinara sauce","1 lb rotini, fusilli, or other spiral pasta"],"sentences":["Trim stems from fennel bulb and cut away any brown spots from outer layer. ","Chop and reserve 2 tablespoons fronds and chop bulb. ","Sauté fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. ","Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. ","Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.","While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. ","Drain and toss with sauce. ","Sprinkle with reserved fennel fronds."]},{"origin_id":"54a4351119925f464b387141","title":"Farfalle with Wilted Frisée and Burst Tomatoes","image_url":"http://assets.epicurious.com/photos/560de550f9a84192308a7b21/6:4/w_620%2Ch_413/231885.jpg","ingredients":["3 tablespoons extra-virgin olive oil","1 1/2 pints cherry tomatoes","2 large garlic cloves, minced","1 teaspoon grated lemon peel","1/4 teaspoon dried crushed red pepper","2 large heads of frisée (about 1 pound), coarsely chopped","12 ounces farfalle (bow-tie pasta)","4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces","1/2 cup freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy large skillet over medium-high heat. ","Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. ","Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. ","Add frisée in batches and cook until wilted, about 3 minutes total. ","Season tomato-frisée mixture with salt and pepper.","Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain, reserving 1 cup cooking liquid.","Add pasta to skillet with tomato-frisée mixture. ","Stir in butter. ","Add reserved pasta liquid by 1/4 cupfuls if dry. ","Divide pasta among shallow bowls and serve, passing cheese separately."]},{"origin_id":"54a4389b19925f464b388cac","title":"Farmers' Market Fettuccine","image_url":"","ingredients":["2 tbsp extra-virgin olive oil","3 cloves garlic, peeled and chopped","1/2 tsp ground fennel seed","1/4 cup white wine vinegar","2 1/2 lb fresh ripe tomatoes, seeded and roughly chopped (or one 28-oz can plum tomatoes)","12 oz fresh fettuccine (or dry pasta)","3 small zucchini, julienned","12 fresh squash blossoms, trimmed well at the base (or 2 cups fresh green beans, trimmed)","1 1/2 cups packed baby spinach, cleaned and torn into bite-sized pieces","2 tbsp roughly chopped fresh basil"],"sentences":["Bring a large pot of salted water to a boil. ","Warm oil in a skillet over medium-low heat. ","Add garlic and cook 1 minute or until translucent and fragrant. ","Add fennel and cook 1 to 2 minutes. ","Pour in vinegar, increase heat to medium-high and cook until very little liquid is left. ","Stir in tomatoes with their juices. ","Reduce heat to low, cover and simmer about 10 minutes (if using canned tomatoes, simmer uncovered, breaking them up with a wooden spoon). ","While sauce is simmering, add pasta to boiling water and cook according to package directions. ","Season sauce with salt and pepper, add zucchini and cook 5 minutes. ","Add squash blossoms and spinach and cook until just wilted, about 3 minutes; remove from heat and stir in basil. ","Drain pasta, add to sauce in skillet and mix well.","To serve: Divide among 4 bowls. ","Serve hot."]},{"origin_id":"54a4502419925f464b38dc3d","title":"Fettuccine Bolognese","image_url":"","ingredients":["1/4 cup extra-virgin olive oil","2 medium onions, chopped","2 cups chopped celery","6 garlic cloves, chopped","1 pound ground veal","1 pound ground pork","4 ounces pancetta or bacon, finely chopped","2 14 1/2-ounce cans whole tomatoes in juice","1 3/4 cups chicken stock or one 14 1/2-ounce can (or more) low-salt chicken broth","1/2 cup whole milk","5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried","12 ounces fettuccine","1 cup freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy large pot over medium heat. ","Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes. ","Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes. ","Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme. ","Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally. ","Season ragù to taste with salt and pepper.","Cook fettuccine in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. ","Drain. ","Add fettuccine to pot with ragù and toss to blend. ","Transfer to large bowl. ","Sprinkle with 1/2 cup Parmesan. ","Serve, passing remaining Parmesan separately."]},{"origin_id":"54a46d2e6529d92b2c0288ce","title":"Fettuccine with Artichokes, Sun-Dried Tomatoes and Walnuts","image_url":"","ingredients":["8 ounces fettuccine","1/2 cup coarsely chopped walnuts","1 6-ounce jar marinated quartered artichoke hearts, drained, marinade reserved","1/2 cup dry white wine","1/4 cup regular or reduced-fat sour cream","1/2 cup chopped drained oil-packed sun-dried tomatoes (about 2 ounces)","1/3 cup plus 2 tablespoons finely chopped chives or green onion tops"],"sentences":["Cook fettuccine in medium pot of boiling water until just tender but still firm to bite, stirring occasionally. ","Drain, reserving 1/4 cup cooking liquid.","Meanwhile, stir walnuts in heavy large skillet over medium-high heat until lightly toasted, about 2 minutes. ","Transfer nuts to small plate. ","Pour artichoke marinade and wine into same skillet. ","Boil until reduced to 3/4 cup, about 2 minutes. ","Whisk in sour cream and remove from heat (do not boil). ","Mix in artichokes, tomatoes and 1/3 cup chives.","Add pasta to sauce. ","Toss to blend well, adding reserved pasta cooking liquid by tablespoonfuls if pasta is dry. ","Season to taste with salt and pepper. ","Divide pasta between 2 plates. ","Sprinkle with walnuts and remaining 2 tablespoons chives and serve."]},{"origin_id":"54a421406529d92b2c00875b","title":"Carbonara (*Guanciale, Egg, and Pecorino Romano*)","image_url":"http://assets.epicurious.com/photos/555cf3d4100d9bda6d82176e/6:4/w_620%2Ch_413/51221420_carbonara-em-guanciale-egg_6x4.jpg","ingredients":["4 ounces (115 grams) guanciale, cut into 1/4-inch (1/2-centimeter) dice","2 generous tablespoons extra virgin olive oil, preferably lightly fruity","3 large eggs, at room temperature","10 rounded tablespoons (100 grams) freshly grated pecorino romano, or half pecorino romano and half parmigiano-reggiano","freshly ground black pepper","1 pound (450 grams) pasta (see note below)"],"sentences":["Put the guanciale and oil in a large skillet. ","Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. ","Don't let it get too crisp. ","Set the pan and its contents aside but keep warm.","Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. ","When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.","While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. ","Whisk gently until the mixture is smooth.","Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. ","Toss quickly to mix well.","Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. ","Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. ","If you don't, remove the pan from the heat and mix quickly with two wooden spoons. ","If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.","Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. ","Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. ","You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.","Transfer to individual heated bowls or plates and serve instantaneously."]},{"origin_id":"54a40bef6529d92b2c004156","title":"Fettuccine with Creamy Tomato and Sausage Sauce","image_url":"http://assets.epicurious.com/photos/561026d6f9a84192308aa4cd/6:4/w_620%2Ch_413/104493.jpg","ingredients":["2 tablespoons olive oil","3 shallots, chopped","2 large garlic cloves, chopped","1 pound sweet Italian sausages, casings removed","1 cup whipping cream","2 14.5-ounce cans diced tomatoes in juice with Italian seasonings","1 tablespoon dried sage","1/2 teaspoon dried crushed red pepper","3/4 pound fettuccine","1/2 cup grated Parmesan cheese"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Add shallots and garlic and sauté until beginning to soften, about 3 minutes. ","Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. ","Add cream; simmer 5 minutes. ","Add tomatoes with juices, sage and crushed red pepper. ","Simmer until sauce thickens, stirring occasionally, about 15 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain pasta, reserving 1/2 cup cooking liquid.","Return pasta to same pot; add sauce. ","Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. ","Season with salt and pepper. ","Transfer to bowl; sprinkle with cheese and serve."]},{"origin_id":"54a43a906529d92b2c019e36","title":"Fettuccine with Prosciutto, Tomatoes, and Cream","image_url":"","ingredients":["1 pound fettuccine","3 tablespoons olive oil, divided","6 ounces thinly sliced prosciutto, cut crosswise into 1-inch-wide strips","3 garlic cloves, pressed","3 (14 1/2-ounce) cans petite diced tomatoes in juice, drained","1/2 cup whipping cream","1/2 cup coarsely chopped fresh Italian parsley","1/2 cup grated Parmesan cheese plus additional for serving"],"sentences":["Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain. ","Transfer pasta to large bowl.","Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. ","Add prosciutto and sauté until crisp, about 5 minutes. ","Transfer prosciutto to paper towels. ","Add remaining 2 tablespoons oil to same skillet. ","Add garlic and sauté 15 seconds. ","Add tomatoes and simmer 5 minutes, stirring occasionally. ","Stir in cream, parsley, and 1/2 cup cheese. ","Bring to boil; season with salt and pepper.","Add sauce to pasta in bowl; toss to coat. ","Sprinkle with prosciutto and serve, passing additional cheese alongside."]},{"origin_id":"54a40a3e6529d92b2c003c3c","title":"Linguine with Clams in Spicy Pernod Sauce","image_url":"","ingredients":["24 small hard-shelled clams such as littleneck or Manila, well scrubbed","1 teaspoon fennel seeds, coarsely crushed","3 tablespoons olive oil","2 scallions, finely chopped","1 tablespoon minced garlic","2 large plum tomatoes, seeded and chopped","1/2 cup dry white wine","1/4 cup water","2 tablespoons Pernod","1/4 to 1/2 teaspoon dried hot red pepper flakes","12 oz dried linguine","2 tablespoons unsalted butter","1/4 cup chopped fresh flat-leaf parsley"],"sentences":["Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.","Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. ","Add oil and toss to coat clams.","Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes. ","Add wine, water, Pernod, and red pepper flakes and bring to a boil. ","Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. ","(Discard any unopened ones.)","While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.","Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. ","Season with salt and pepper and serve immediately."]},{"origin_id":"54a43c8219925f464b38a15b","title":"Fettuccine Meatball Lasagne","image_url":"http://assets.epicurious.com/photos/57be04c484c001120f616505/6:4/w_620%2Ch_413/fettuccine-lasagna-082416.jpg","ingredients":["3 tablespoons olive oil","1 medium onion, finely chopped","3 garlic cloves, minced","1/2 teaspoon dried oregano, crumbled","2 (28-ounce) cans whole tomatoes in juice, drained, reserving juice, and finely chopped","1 tablespoon tomato paste","1 Turkish or 1/2 California bay leaf","1 teaspoon salt","1 1/2 cups coarse fresh bread crumbs (from an Italian or French loaf)","1/3 cup whole milk","1 pound meatloaf mix (1/3 pound each of ground pork, ground chuck, and ground veal)","2 garlic cloves, minced","1 ounce finely grated Pecorino Romano (1/2 cup)","1 large egg, lightly beaten","1/4 cup finely chopped fresh flat-leaf parsley","1/2 teaspoon salt","1/4 teaspoon black pepper","1 cup vegetable oil","1 pound ricotta (preferably fresh)","1 large egg, lightly beaten","1 ounce finely grated Pecorino Romano (1/2 cup)","1/4 cup chopped fresh flat-leaf parsley","1/4 teaspoon salt","3/4 pound dried egg fettuccine","1/2 pound chilled fresh mozzarella, coarsely grated"],"sentences":["Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. ","Add garlic and oregano and sauté, stirring, 1 minute. ","Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. ","Discard bay leaf.","Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. ","Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). ","Form level 1/2-teaspoon portions into meatballs (you should have about 135).","Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. ","Transfer as browned to paper towels using a slotted spoon.","Stir together all filling ingredients until combined well.","Put oven rack in middle position and preheat oven to 425°F.","Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. ","Drain in a colander, then rinse under cold water and drain again.","Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. ","Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. ","Top with remaining fettuccine, then remaining sauce. ","Sprinkle evenly with mozzarella.","Bake, loosely covered with foil, 10 minutes. ","Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. ","Transfer to a rack and cool, about 20 minutes."]},{"origin_id":"54a465936529d92b2c026a31","title":"Fettuccine with Tomatoes, Bacon, Arugula and Goat Cheese","image_url":"","ingredients":["2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups)","2 tablespoons balsamic vinegar","3 tablespoons olive oil","6 thick bacon slices, cut into 1/2-inch pieces","2 medium leeks (white and pale green parts only), finely chopped","2 tablespoons finely chopped garlic","1 tablespoon chopped fresh rosemary","1/2 teaspoon dried crushed red pepper","5 cups coarsely chopped fresh arugula (about 6 ounces)","2 9-ounce packages fresh fettuccine","6 ounces soft fresh goat cheese , crumbled","6 tablespoons freshly grated Parmesan cheese","Additional grated Parmesan cheese"],"sentences":["Combine tomatoes and vinegar in large bowl. ","Season with salt and pepper. ","Let stand until tomatoes release their juice, about 15 minutes.","Heat oil in heavy large skillet over medium-high heat. ","Add bacon; cook until crisp, about 5 minutes. ","Using slotted spoon, transfer bacon to paper towels.","Add leeks to same skillet and sauté until tender, about 3 minutes. ","Add garlic, rosemary and crushed red pepper; sauté 1 minute. ","Add tomato mixture and cooked bacon. ","Simmer until tomatoes are heated through, about 4 minutes. ","Add arugula and simmer until wilted, about 1 minute.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. ","Drain.","Transfer pasta to large bowl. ","Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. ","Toss to combine. ","Season with salt and pepper. ","Serve, passing additional Parmesan separately."]},{"origin_id":"54a432046529d92b2c01510c","title":"Fettuccine with Zucchini, Arugula, Basil, and Lemon","image_url":"","ingredients":["3/4 tsp salt","3/4 lb whole-wheat fettuccine","1 tbsp olive oil","1 tbsp minced garlic","1 medium zucchini, julienned","1 medium yellow squash, julienned","4 or 5 sprigs basil, leaves shredded","1 bunch arugula, coarsely chopped (about 1 1/2 cups)","3/4 cup halved cherry tomatoes","1 tsp lemon zest","1 tsp fresh lemon juice"],"sentences":["Bring 4 quarts water to a full boil. ","Add 1/4 tsp salt and stir in pasta. ","Cook 5 to 8 minutes or until noodles are tender but firm. ","While pasta cooks, warm oil in a large sauté pan over medium heat. ","Add garlic, swirl for a moment and reduce heat to low. ","Do not let garlic brown. ","Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. ","Season mixture with 1/4 tsp salt and remove pan from heat. ","When pasta is finished cooking, drain noodles. ","Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. ","Add basil, arugula, and tomatoes and season with remaining 1/4 tsp salt. ","Sprinkle with lemon zest and juice and stir to combine. ","Serve immediately."]},{"origin_id":"54a431a619925f464b3844e0","title":"Fresh Tomato-Olive Sauce","image_url":"http://assets.epicurious.com/photos/560d99eb7b55306961bf7755/6:4/w_620%2Ch_413/239057.jpg","ingredients":["1 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges","12 Kalamata olives, pitted, sliced","1/2 cup extra-virgin olive oil","1/2 cup diced roasted red or yellow bell peppers from jar","1/4 cup finely chopped red onion","3 garlic cloves, minced","2 tablespoons drained capers, coarsely chopped","2 tablespoons fresh lemon juice","2 tablespoons chopped fresh Italian parsley","1 tablespoon chopped fresh oregano","1/2 teaspoon dried crushed red pepper"],"sentences":["Combine all ingredients in large bowl; sprinkle with salt and pepper. ","Let stand at room temperature at least 1 hour and up to 2 hours to allow flavors to blend. ","Season to taste with salt and pepper."]},{"origin_id":"54a47add6529d92b2c02bda6","title":"Fusilli All'amatriciana","image_url":"","ingredients":["3 tablespoons olive oil","6 bacon slices (about 5 ounces), finely chopped","1 large onion, chopped","1/3 cup dry white wine","1 28-ounce can peeled Italian plum tomatoes, chopped, juices reserved","2 teaspoons dried basil, crumbled","Cayenne pepper","8 ounces fusilli or penne pasta, freshly cooked","Grated Parmesan"],"sentences":["Heat oil in heavy large skillet over medium-high heat. ","Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, stirring occasionally, about 8 minutes. ","Add wine, stir and continue cooking 2 minutes. ","Add chopped tomatoes with their juices and dried basil and bring to boil. ","Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 30 minutes.","Season sauce to taste with cayenne and black peppers. ","Place pasta in bowl. ","Add sauce and toss thoroughly. ","Serve pasta hot, passing grated Parmesan cheese separately."]},{"origin_id":"54a453c16529d92b2c0204fb","title":"Florentine White Bean Soup with Pasta","image_url":"","ingredients":["1 16-ounce package dried Great Northern beans (about 2 1/2 cups)","16 cups (or more) water","5 garlic cloves, unpeeled, plus 3 garlic cloves, peeled, chopped","1 celery stalk, cut in half","5 tablespoons olive oil","2 medium onions, chopped (about 3 cups)","1 14 1/2-ounce can diced tomatoes in juice","1 tablespoon chopped fresh rosemary","1 tablespoon chopped fresh sage","1/2 teaspoon celery salt","3/4 cup tubettini or elbow macaroni (about 6 ounces)"],"sentences":["Place beans in large pot. ","Add enough cold water to cover beans by 3 inches. ","Let stand overnight.","Drain beans well. ","Return to pot. ","Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk. ","Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.","Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. ","Add onions and 3 chopped garlic cloves and sauté until golden brown, about 10 minutes. ","Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine.","Add vegetable mixture to bean mixture in pot. ","Simmer soup until beans are tender, about 45 minutes.","Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain well. ","Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine. ","Thin soup with more water, if desired. ","Season soup to taste with salt and pepper and serve."]},{"origin_id":"54a4324c6529d92b2c015495","title":"Fideos with Mussels","image_url":"http://assets.epicurious.com/photos/560de51df3a00aeb2f1d52fc/6:4/w_620%2Ch_413/231491.jpg","ingredients":["6 tablespoons extra-virgin olive oil","10 ounces fideos","1 1/3 cups chopped onion (1 large)","2 teaspoons minced garlic","2 (14- to 15-ounce) cans diced tomatoes in juice","1 teaspoon salt","Pinch of sugar","1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz)","1 Turkish or 1/2 California bay leaf","1 cup dry white wine","5 cups white fish stock","3 pounds mussels (preferably cultivated), scrubbed and beards removed","2 tablespoons chopped fresh flat-leaf parsley"],"sentences":["Heat 1/4 cup oil in a wide 6-quart heavy pot over moderately low heat until hot but not smoking, then add fideos and cook, stirring frequently and turning over, until golden brown (nests will break up), 10 to 15 minutes. ","Transfer pasta with a slotted spoon to a bowl.","Add 2/3 cup onion and 1 teaspoon garlic to oil remaining in pot and cook, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, 1/2 teaspoon salt, and sugar. ","Increase heat to moderately high and simmer, stirring frequently, until tomatoes have broken down into a very thick paste, about 25 minutes.","While sofrito simmers, cook chorizo, bay leaf, and remaining 2/3 cup onion and 1 teaspoon garlic in remaining 2 tablespoons oil in an 8-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 4 to 5 minutes. ","Add wine and bring to a boil, then boil 5 minutes. ","Add stock and remaining 1/2 teaspoon salt and return to a boil, then add mussels. ","Cook, tightly covered, over moderate heat, until mussels open wide, 3 to 6 minutes. ","(Discard any mussels that remain unopened after 6 minutes.) ","Transfer mussels with a slotted spoon to a bowl. ","Discard bay leaf.","Add mussel-cooking liquid and browned fideos to sofrito and boil, uncovered, stirring frequently, until pasta is tender and has absorbed most of liquid, 12 to 15 minutes. ","Add mussels and 1 tablespoon parsley and cook, tossing, until mussels are heated through, 1 to 2 minutes. ","Serve sprinkled with remaining tablespoon parsley.","*Available at some supermarkets and tienda.com (888-472-1022)."]},{"origin_id":"54a475f019925f464b39a42f","title":"Fusilli with Chère, Tomatoes and Basil","image_url":"","ingredients":["1 1/2 pounds plum tomatoes","1/4 cup olive oil","2 teaspoons red wine vinegar","1 large garlic clove, minced","1 pound fusilli pasta","3 1/2 to 4 ounces soft fresh goat cheese (such as Montrachet), cut into small pieces","1/3 cup thinly sliced fresh basil leaves"],"sentences":["Blanch tomatoes in pot in boiling water for 20 seconds. ","Drain. ","Peel tomatoes. ","Cut tomatoes in half; squeeze out seeds. ","Chop tomatoes; place in large bowl. ","Mix in oil, vinegar and garlic. ","Season to taste with salt and pepper.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain pasta. ","Add pasta, goat cheese and basil to tomato mixture. ","Toss until mixture is well blended and cheese melts. ","Season to taste with salt and pepper and serve."]},{"origin_id":"54a463fa19925f464b395ddf","title":"Four-Cheese Baked Bow Ties","image_url":"","ingredients":["1/2 stick (1/4 cup) unsalted butter","1/4 cup all-purpose flour","1 1/2 cups milk","a 28- to 32-ounce can whole Italian tomatoes, drained, reserving 1 1/4 cups juice, and chopped fine","1 pound bow-tie pasta","1 1/2 cups coarsely grated mozzarella cheese (about 6 ounces)","1/2 cup crumbled Gorgonzola cheese (about 2 ounces)","1/2 cup diced Italian Fontina cheese (about 2 ounces)","1 1/3 cups freshly grated Romano cheese (about 4 ounces)","1/2 cup finely chopped fresh parsley leaves (preferably flat-leafed)"],"sentences":["Preheat oven to 375°F. and butter a 3-to 4-quart gratin dish or other shallow baking dish.","In a heavy saucepan melt butter over moderately low heat. ","Add flour and cook roux, whisking, 3 minutes. ","Add milk and reserved tomato juice in a stream, whisking, and bring to a boil, whisking. ","Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.","In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.","In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish. ","Sprinkle pasta with remaining 1/3 cup Romano.","Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings."]},{"origin_id":"54a4351919925f464b3871a2","title":"Herbed Tomato Pasta Salad","image_url":"","ingredients":["2 1/2 lb cherry tomatoes, quartered","1 teaspoon sugar","1 1/4 cups mixed chopped fresh herbs","1 lb campanelle (bell-shaped pasta)","5 garlic cloves, chopped","3/4 cup extra-virgin olive oil","Accompaniment: grated ricotta salata"],"sentences":["Stir together tomatoes, sugar, and herbs in a large bowl until combined well. ","Cook pasta in boiling salted water until al dente, then drain. ","Add hot pasta to tomato mixture. ","Cook garlic in olive oil in a 1-quart saucepan over moderately high heat, stirring, 1 minute. ","Add garlic with oil to pasta and tomatoes and toss to combine. ","Season with salt and pepper."]},{"origin_id":"54a41fa36529d92b2c007a73","title":"Israeli Couscous and Tomato Salad","image_url":"http://assets.epicurious.com/photos/54ac0b6b19925f464b3a6b39/6:4/w_620%2Ch_413/51239800_israeli-couscous_1x1.jpg","ingredients":["1 cup Israeli couscous (or other small pasta or grain) according to package directions","2 tablespoons olive oil","Grilled Tomatoes","1/2 head radicchio","1/4 thinly sliced small red onion","Salt","Pepper","Shaved ricotta salata","Chopped toasted almonds","Fresh parsley and oregano leaves"],"sentences":["Cook 1 cup Israeli couscous (or other small pasta or grain) according to package directions; toss with 2 tablespoons olive oil. ","Meanwhile, prepare Grilled Tomatoes (see recipe). ","Brush 1/2 head radicchio with oil; grill over high heat, turning occasionally, until lightly charred, 5–8 minutes. ","Let cool; coarsely chop. ","Toss with tomatoes, 1/4 thinly sliced small red onion, and couscous; season with salt and pepper. ","Serve topped with shaved ricotta salata, chopped toasted almonds, and fresh parsley and oregano leaves."]},{"origin_id":"54a470b96529d92b2c0296f8","title":"Linguine with Chicken, Leeks and Tomatoes","image_url":"","ingredients":["2 tablespoons olive oil","4 boneless skinless chicken breast halves","1/4 cup (1/2 stick) butter","3 large leeks (white and pale green parts only), thinly sliced or 1 large onion, chopped","4 garlic cloves, minced","1 28-ounce can Italian plum tomatoes, drained, chopped","2 tablespoons dry vermouth","1 pound linguine, freshly cooked","1 cup grated Parmesan","1/4 cup chopped fresh basil (optional)"],"sentences":["Heat oil in heavy large skillet over medium-high heat. ","Season chicken with salt and pepper. ","Add to skillet and sauté until just cooked through, about 3 minutes per side. ","Cool slightly. ","Thinly slice chicken crosswise and set aside.","Melt butter in same skillet over medium-low heat. ","Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. ","Stir in tomatoes, vermouth and chicken. ","Cook until mixture is just heated through, about 2 minutes. ","Season generously with salt and pepper. ","Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. ","Sprinkle with basil if desired. ","Serve, passing remaining Parmesan."]},{"origin_id":"54a452bf6529d92b2c01f7fd","title":"Linguine with Chicken and Sun-Dried Tomatoes","image_url":"","ingredients":["1/2 cup plus 1 tablespoon olive oil","3 tablespoons balsamic vinegar","1 large garlic clove, minced","1/2 teaspoon sugar","1 cup chopped red onion","1/2 cup chopped drained oil-packed sun-dried tomatoes","3/4 cup sliced fresh basil","4 skinless boneless chicken breast halves","1/2 cup canned low-salt chicken broth","1 9-ounce package fresh linguine, freshly cooked"],"sentences":["Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend. ","Whisk in onion, tomatoes and 1/4 cup basil. ","Season dressing with salt and pepper. ","Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. ","Sprinkle chicken on all sides with salt and pepper. ","Add chicken to skillet. ","Sauté until brown, about 3 minutes per side. ","Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. ","Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes. ","Remove skillet from heat. ","Transfer chicken to work surface and slice thinly.","Divide pasta among 4 plates. ","Top each with 1 sliced chicken breast half. ","Spoon pan juices over. ","Garnish with remaining 1/4 cup basil. ","Serve, passing remaining dressing separately."]},{"origin_id":"54a42cbb19925f464b380800","title":"Linguine with Spicy Leek and Tomato Sauce","image_url":"http://assets.epicurious.com/photos/560d99b8f3a00aeb2f1cf646/6:4/w_620%2Ch_413/238545.jpg","ingredients":["1/4 cup extra-virgin olive oil","2 garlic cloves, chopped","1/2 teaspoon dried crushed red pepper","1/2 teaspoon fennel seeds","2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise","1 1/4 pounds plum tomatoes, diced","1/2 cup dry white wine","1 tablespoon white wine vinegar","12 ounces linguine","1 3/4 cups freshly grated Parmesan cheese, divided"],"sentences":["Heat oil in large skillet over medium-high heat. ","Add next 3 ingredients; sauté 1 minute. ","Add leeks; sauté until beginning to soften, about 4 minutes. ","Add diced tomatoes; stir 1 minute. ","Add wine and vinegar; bring to boil. ","Cover and cook until tomatoes break down, stirring often, about 5 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain, reserving 1 1/4 cups pasta cooking liquid.","Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. ","Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. ","Season with salt and pepper. ","Serve, passing 1 cup cheese separately."]},{"origin_id":"54a41cae19925f464b376d78","title":"Fusilli with Corn and Uncooked Tomato Sauce","image_url":"","ingredients":["1 1/2 tablespoons red-wine vinegar","3 tablespoons olive oil, or to taste","1/2 cup cooked corn kernels (cut from about 1 ear of corn)","1 pound tomatoes, seeded and chopped [the secret of this recipe is to use the ripest, most flavorful ones]","1/4 cup thinly sliced scallion","1/2 pound fusilli or other spiral-shaped pasta"],"sentences":["In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. ","In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well. ","Transfer the fusilli to the bowl and toss the mixture well."]},{"origin_id":"54a4329d19925f464b38512b","title":"Fettuccine with Preserved Tuna, Capers, and Olives","image_url":"","ingredients":["Coarse salt","1 pound dried fettuccine","1/4 cup extra virgin olive oil","2 teaspoons minced garlic","6 anchovy fillets, rinsed, dried, and minced","1 1/2 cups canned tomato puree","1 tablespoon capers, rinsed and chopped","1/4 cup Gaeta olives, pitted and chopped","14 ounces excellent-quality tuna preserved in olive oil","Freshly ground black pepper","2 tablespoons chopped flat-leaf parsley"],"sentences":["Bring a pot of salted water to a boil. ","Add the pasta and cook just until al dente, about 7 minutes.","Meanwhile, heat the oil in a wide, deep sauté pan set over medium heat. ","Add the garlic and cook until golden-brown, about 2 minutes. ","Add the anchovies and cook for 2 minutes more. ","Stir in the tomato puree and capers.","Reserve 1/4 cup of the cooking liquid, then strain the pasta. ","Stir the olives and tuna into the sauce, then gradually stir in the reserved pasta water until the sauce attains a pleasing consistency. ","Add the hot pasta and toss. ","Season with pepper and toss again.","To serve, divide the hot pasta among individual warmed bowls, topping each serving with some chopped parsley.","Add 1/2 teaspoon chopped fresh rosemary to the sauce along with the black pepper."]},{"origin_id":"54a45ac119925f464b39312e","title":"Fusilli with Fresh Tomato and Olive Sauce","image_url":"","ingredients":["1/4 cup olive oil","1 cup Kalamata olives or other brine-cured black olives, pitted, chopped","1 medium onion, chopped","6 garlic cloves, chopped","1/2 teaspoon dried crushed red pepper","1 1/2 pounds plum tomatoes (about 8 large), chopped","2 tablespoons tomato paste","2 tablespoons red wine vinegar","1 pound fusilli, freshly cooked","1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)","1 cup chopped fresh basil"],"sentences":["Heat olive oil in heavy large pot over medium-high heat. ","Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. ","Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. ","Mix in red wine vinegar. ","Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. ","Season to taste with salt and pepper. ","Transfer to large bowl. ","Serve with remaining Parmesan cheese."]},{"origin_id":"57e9689f5a8cf33069fa4f35","title":"Four-Cheese Manicotti","image_url":"http://assets.epicurious.com/photos/57eaa1115380fbcb1621ee2c/6:4/w_620%2Ch_413/Four-Cheese-Manicotti-26092016.jpg","ingredients":["6 tablespoons unsalted butter, divided","1 medium onion, chopped","2 garlic cloves, finely chopped","2 teaspoons kosher salt, divided, plus more","3/4 teaspoon freshly ground pepper, divided","1 (28-ounce) can whole peeled tomatoes","1 (14-ounce) can whole peeled or diced tomatoes","1 1/4 cups (packed) basil leaves, coarsely chopped, divided","8 ounces dried manicotti noodles","Olive or vegetable oil (for greasing)","1/4 cup all-purpose flour","2 cups whole milk","1 cup grated Parmesan (about 3 ounces), divided","2/3 cup grated Pecorino Romano (about 2 ounces), divided","1 pound fresh ricotta","8 ounces fresh mozzarella, cut into 1/2\" pieces","1 shallot, finely chopped","1 large egg"],"sentences":["Preheat oven to 400°F. Melt 2 Tbsp. ","butter in a large skillet over medium heat. ","Cook onion and garlic, stirring often, until softened, about 3 minutes. ","Season with 1 tsp. ","salt and 1/2 tsp. ","pepper. ","Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. ","Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15–20 minutes.","Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain and transfer to a lightly oiled rimmed baking sheet.","Meanwhile, melt remaining 4 Tbsp. ","butter in a medium saucepan over medium-low heat. ","Add flour and cook, stirring constantly, until foamy and nutty smelling, 1–2 minutes. ","Whisking constantly, gradually add milk and bring to a simmer. ","Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. ","Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. ","salt and  remaining 1/4 tsp. ","pepper.","Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. ","salt in a medium bowl.","Spoon ricotta mixture into manicotti noodles at both ends. ","Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9\" or other 3-qt. ","baking dish. ","Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. ","Bake manicotti until bubbling and lightly browned on top, 30–35 minutes. ","Let cool 5 minutes. ","Top with remaining 1/4 cup basil and serve."]},{"origin_id":"54a429fc19925f464b37e655","title":"Fresh Pasta with Favas, Tomatoes, and Sausage","image_url":"http://assets.epicurious.com/photos/550b03f3b1a50e633781b162/6:4/w_620%2Ch_413/242129_fresh-pasta-favas-tomatoes-sausage_6x4.jpg","ingredients":["2 tablespoons extra-virgin olive oil","1/2 cup finely chopped onion","2 large garlic cloves, coarsely chopped","1/8 teaspoon dried crushed red pepper","1/2 pound Italian sausages, casings removed","1/4 cup dry white wine","1 3/4 cups chopped plum tomatoes","1 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed","3/4 pound fresh pasta sheets, cut as desired, or dried egg fettuccine","2 tablespoons finely grated Pecorino Romano cheese plus additional for passing"],"sentences":["Heat oil in large saucepan over medium heat. ","Add next 3 ingredients. ","Sauté until onion is translucent, about 6 minutes. ","Add sausages; break up with fork. ","Sauté until brown, about 3 minutes. ","Add wine; simmer 1 minute, scraping up browned bits. ","Add tomatoes and fava beans. ","Sauté until tomatoes soften, about 5 minutes. ","Season sauce with salt and pepper.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain, reserving 1/2 cup pasta cooking liquid. ","Return pasta to same pot.","Add sauce to pasta. ","Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. ","Mix in 2 tablespoons cheese. ","Transfer pasta to bowl. ","Serve, passing additional cheese."]},{"origin_id":"54a4687419925f464b396ffc","title":"Fusilli with Porcini Puttanesca Sauce","image_url":"","ingredients":["1 1/3 cups hot water","1/2 ounce (about 3/4 cup) dried porcini mushrooms","1 28-ounce can diced peeled tomatoes in juice","1 1/4 cups finely chopped onion","1 1/2 tablespoons minced garlic","12 Niçois olives, pitted, chopped","2 tablespoons tomato paste","1 1/2 tablespoons drained capers","1 1/2 tablespoons chopped anchovy fillets","1 teaspoon dried oregano","1 teaspoon dried basil","1/8 teaspoon dried crushed red pepper","8 ounces fusilli pasta"],"sentences":["Combine 1 1/3 cups hot water and porcini in small bowl. ","Let stand until porcini are soft, about 25 minutes. ","Strain porcini, reserving liquid; discard sandy residue in bottom of bowl. ","Coarsely chop porcini.","Drain tomatoes, reserving juice. ","Bring juice to boil in large saucepan. ","Add onion and garlic. ","Reduce heat and simmer until onion is tender, about 15 minutes. ","Add porcini, reserved porcini liquid, tomatoes, olives and next 6 ingredients. ","Partially cover pot and simmer sauce until thickened slightly, about 30 minutes. ","Season with salt and pepper.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain pasta. ","Return to pot. ","Add sauce to pasta. ","Toss to blend."]},{"origin_id":"54a435396529d92b2c017b26","title":"Chicken Cacciatore","image_url":"http://assets.epicurious.com/photos/560de53bf9a84192308a7ad5/6:4/w_620%2Ch_413/231738.jpg","ingredients":["1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)","8 ounces crimini (baby bella) mushrooms","1 very large red onion, thinly sliced (about 3 cups)","5 tablespoons olive oil, divided","2 tablespoons Sherry wine vinegar","1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed","1 1/2 tablespoons chopped fresh rosemary, divided","1/2 cup dry red wine","1 14 1/2-ounce can diced tomatoes in juice","1 cup low-salt chicken broth","1/3 cup thinly sliced basil, divided","2 tablespoons drained capers, divided","12 ounces gemelli or penne, freshly cooked"],"sentences":["Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. ","Add 3 tablespoons oil and vinegar; toss to blend. ","Sprinkle generously with salt and pepper. ","Spread vegetable mixture in single layer on large rimmed baking sheet. ","Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. ","Remove from oven and set aside. ","Reduce oven temperature to 350°F.","Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. ","Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. ","Add chicken and sauté until golden brown, about 6 minutes per side. ","Transfer chicken to bowl. ","Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. ","Stir in canned tomatoes with juice, then broth and bring to boil. ","Reduce heat to medium and simmer 10 minutes to blend flavors. ","Return chicken to sauce in skillet. ","Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. ","Remove skillet from oven. ","Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. ","Simmer over medium heat until vegetables are heated through. ","Season with salt and pepper.","Place pasta in large shallow bowl. ","Top with chicken and sauce. ","Sprinkle remaining basil and capers over."]},{"origin_id":"54a4773119925f464b39a8d1","title":"Fusilli with Sun-Dried Tomatoes, Zucchini, and Peas","image_url":"","ingredients":["6 ounces fusilli or other spiral-shaped pasta","1 1/2 cups water","3/4 cup dried tomatoes (not packed in oil)","1/4 cup Kalamata or other brine-cured black olives, pitted and chopped","1/2 cup fresh parsley leaves, washed well, spun dry, and chopped","1 cup shelled fresh or frozen peas","1 medium zucchini (about 6 ounces), cut into 1/2-inch cubes"],"sentences":["In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.","In a small saucepan bring 1 1/2 cups water and tomatoes to a boil. ","Remove pan from heat and let tomatoes stand until softened, about 15 minutes. ","Drain tomatoes, reserving 1/2 cup soaking liquid, and chop. ","In a large bowl stir together tomatoes, reserved soaking liquid, olives, and parsley.","Cook pasta in boiling water until al dente, adding peas and zucchini during last minute of cooking. ","Drain pasta mixture well in a colander and add to tomato mixture with salt and pepper to taste, tossing until most of liquid is absorbed."]},{"origin_id":"54a42e766529d92b2c012451","title":"Heirloom Tomato Herb Pasta Salad","image_url":"http://assets.epicurious.com/photos/54b3ecaa21388ef838b0f48b/6:4/w_620%2Ch_413/354991_herb-pasta-salad_1x1.jpg","ingredients":["1/4 cup extra-virgin olive oil","1/3 cup crème fraîche","1 tablespoon white-wine vinegar","1 to 1 1/2 teaspoons sugar (optional)","2 pounds mixed heirloom tomatoes","2 tablespoons finely chopped shallot (from 1 medium)","1 pound fusilli or other short spiral pasta","3/4 cup chopped mixed herbs such as basil, parsley, thyme, oregano, and tarragon"],"sentences":["Whisk together oil, crème fraîche, vinegar, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. ","Coarsely chop tomatoes and toss with shallot and dressing. ","Marinate until ready to use, at least 10 minutes.","While tomatoes stand, cook fusilli in a pasta pot of well-salted boiling water until al dente. ","Drain in a colander and immediately add to tomato mixture, tossing to combine. ","Cool to warm or room temperature (do not chill), tossing occasionally, then stir in herbs."]},{"origin_id":"54a46ba519925f464b397c31","title":"Italian Sausage Pasta Salad","image_url":"","ingredients":["3/4 pound sweet Italian sausages, casings removed","2 tablespoons olive oil","1 cup chopped onion","4 large garlic cloves, chopped","3 cups broccoli florets","1 medium zucchini, cut into 3/4-inch pieces","1/4 cup dry white wine","5 large plum tomatoes, seeded, diced","1 pound rotini or fusilli pasta, freshly cooked","1 cup grated Parmesan cheese","1/2 cup drained chopped black olives","1/2 cup (about) purchased Parmesan cheese salad dressing"],"sentences":["Sauté sausage in heavy large skillet over medium heat until cooked through, breaking up with spoon, about 6 minutes. ","Using slotted spoon, transfer sausage to paper towels. ","Pour off drippings; add oil to same skillet. ","Add onion and garlic; sauté until translucent, about 5 minutes. ","Add broccoli, zucchini and wine; sauté until vegetables are just tender, about 4 minutes. ","Add sausage and tomatoes; toss until heated through, about 2 minutes. ","Transfer to large bowl. ","Add pasta, cheese, olives and enough dressing to coat. ","Season with salt and pepper."]},{"origin_id":"54a41f2d19925f464b377406","title":"Linguine with Burst Tomatoes and Chiles","image_url":"http://assets.epicurious.com/photos/54abfb2e19925f464b3a4a6a/6:4/w_620%2Ch_413/51242220_linguine_1x1.jpg","ingredients":["2 1/4\"-thick slices crusty bread, well-toasted, broken into pieces","12 ounces linguine","Kosher salt","1 tablespoon chopped drained oil-packed Calabrian chiles","3 tablespoons olive oil, plus more","1 pound small tomatoes","1 ounce Pecorino, finely grated (about 1/2 cup)","Freshly ground black pepper"],"sentences":["Pulse toast in a food processor to fine crumbs; set aside.","Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1 1/2 cups pasta cooking liquid.","Meanwhile, heat chiles and 3 tablespoons oil in a large skillet over medium heat until sizzling, about 2 minutes. ","Add tomatoes, increase heat to medium-high, and cook, turning tomatoes occasionally, until blistered in spots, about 3 minutes. ","Continue to cook, lightly crushing tomatoes, until beginning to break down, about 3 minutes.","Add pasta, 1 cup pasta cooking liquid, and 1/4 cup Pecorino to skillet and cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes.","Serve pasta seasoned with salt and pepper and topped with remaining Pecorino and reserved breadcrumbs."]},{"origin_id":"54a476c16529d92b2c02ae0e","title":"Swiss Chard Ravioli with Quick Tomato Sauce","image_url":"","ingredients":["1 1/2 pounds Swiss chard, stems and ribs discarded and leaves washed and drained","3 tablespoons finely chopped onion","1 garlic clove, chopped fine","2 tablespoons pine nuts, chopped coarse","2 tablespoons extra-virgin olive oil","4 Kalamata olives, pitted and chopped fine","3 tablespoons golden raisins, chopped fine","Food Processor Pasta Dough","all-purpose flour for dusting","Accompaniment: Quick Tomato Sauce","freshly grated Parmesan for serving"],"sentences":["Finely chop Swiss chard (you should have about 6 packed cups). ","In a large non-stick skillet sauté onions, garlic, and pine nuts in oil over moderately high heat until onion is softened and pine nuts are a few shades darker. ","Stir in olives, raisins, and half of Swiss chard and cook, stirring, until chard is slightly wilted. ","Stir in remaining chard and season with salt and pepper. ","Cook filling, covered, over moderate heat, stirring occasionally, until chard is tender, about 5 minutes and cool. ","Chill filling, uncovered, at least 1 hour or, covered, up to 1 day.","Set smooth rollers of pasta machine on widest setting. ","Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap. ","Flatten unwrapped piece of dough into rectangle and feed through rollers. ","Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.","Turn dial down to next (smaller) setting and feed dough through rollers without folding. ","Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached and pasta is about 3 1/2 inches wide.","Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). ","Around each mound of filling brush dough very lightly with water. ","Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. ","With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.","Line a large tray with a dry kitchen towel and arrange ravioli in one layer. ","Make more ravioli with remaining 3 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in one layer. ","Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.","In an 8-quart kettle bring 7 quarts of salted water to a boil. ","Cool ravioli until tender, 3 to 4 minutes, and drain in a colander. ","In a heated large bowl immediately toss ravioli with sauce.","Serve ravioli with Parmesan."]},{"origin_id":"54a44ada19925f464b38b592","title":"Greek-Style Penne with Fresh Tomatoes, Feta, and Dill","image_url":"http://assets.epicurious.com/photos/560ea117f3a00aeb2f1d6b13/6:4/w_620%2Ch_413/106954.jpg","ingredients":["2 pounds tomatoes, halved, seeded, chopped","1 cup chopped green onions (white and pale green parts only)","7 ounces feta cheese, crumbled","6 tablespoons chopped fresh parsley","1/4 cup chopped fresh dill","1/4 cup extra-virgin olive oil","12 ounces penne pasta"],"sentences":["Mix first 6 ingredients in large bowl. ","Set tomato mixture aside.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain. ","Add hot pasta to tomato mixture and toss to coat. ","Season to taste with salt and pepper and serve."]},{"origin_id":"54a4607e6529d92b2c025592","title":"Fresh-Tasting Tomato Sauce and Spaghetti","image_url":"","ingredients":["1 1/2 pounds tomatoes or 2 cups tomato pulp","1 to 2 garlic cloves, minced","3 to 4 tablespoons extra-virgin olive oil","Fine sea salt plus 2 to 3 tablespoons salt","","Freshly ground black pepper","5 to 6 quarts water","14 to 16 ounces spaghetti","3 tablespoons chopped fresh basil or any combination of fresh herbs, chopped","1/2 cup grated Parmigiano-Reggiano for topping pasta (optional)"],"sentences":["Peel the tomatoes, if desired, with a vegetable peeler or by blanching the tomatoes in boiling water. ","Cut the tomatoes in half and squeeze the juice and seeds into a strainer over a bowl. ","Chop or process the tomatoes and add to the reserved juice. ","Or measure 2 cups of canned tomato pulp or drained plum tomatoes.","Put the garlic in a large nonstick skillet and drizzle with 1 tablespoon extra-virgin olive oil. ","Place over moderate heat and cook until the garlic barely begins to color.","Add the tomatoes to the skillet and cook over moderately high heat for 5 minutes or until the tomatoes look cooked and most but not all the liquid has evaporated. ","Add fine sea salt and pepper to taste.","For a smooth sauce, blend the cooked tomatoes in a food processor with the remaining extra-virgin olive oil and return the sauce to the skillet. ","For a chunky sauce, add the remaining oil before serving.","Bring 5 to 6 quarts of water to a rolling boil. ","Add 2 to 3 tablespoons salt and the spaghetti; cook until it still offers considerable resistance to the tooth, around three quarters of the cooking time.","Drain the pasta, reserving 2 cups of the cooking water. ","Add the drained al dente pasta, 1/2 cup pasta-cooking water, and the basil to the skillet with the tomato sauce. ","Cook over high heat, stirring to mix sauce and pasta, until the pasta is cooked. ","Add more pasta water if the sauce becomes too dry. ","Serve immediately, topped with Parmigiano if desired."]},{"origin_id":"54a4721d6529d92b2c029c7c","title":"Garden Vegetable Lasagnes","image_url":"","ingredients":["1 cup bottled marinara sauce, perferably spicy","1 cup coarsely chopped seeded plum tomatoes","1 medium zucchini, thinly sliced","1/4 cup chopped fresh basil leaves or 1 tablespoon dried","1 cup low-fat ricotta cheese","8 tablespoons grated Parmesan cheese","3 lasagne noodles","Additional grated Parmesan cheese"],"sentences":["Preheat oven to 450°F. Simmer marinara sauce, tomatoes, zucchini and basil in heavy medium saucepan over medium heat until zucchini is tender, stirring occasionally, about 8 minutes.","Meanwhile, mix ricotta cheese and 6 tablespoons Parmesan cheese in bowl to blend; season with salt and pepper. ","Cook lasagne noodles in pot of boiling salted water until tender but still firm to bite; drain. ","Cut noodles in half crosswise, making 6 pieces.","Set aside 2 tablespoons vegetable sauce for topping. ","Place 2 noodle pieces in buttered 8x8x2-inch glass baking dish, spacing apart. ","Spread 1/4 of cheese mixture, then 1/4 of sauce over each. ","Repeat layering of noodle pieces, cheese mixture and sauce. ","Top each with another noodle piece, 1 tablespoon reserved sauce, then 1 tablespoon Parmesan cheese.","Bake lasagnes uncovered until heated through, about 10 minutes. ","Serve with additional Parmesan cheese."]},{"origin_id":"54a4329d19925f464b38512b","title":"Fettuccine with Preserved Tuna, Capers, and Olives","image_url":"","ingredients":["Coarse salt","1 pound dried fettuccine","1/4 cup extra virgin olive oil","2 teaspoons minced garlic","6 anchovy fillets, rinsed, dried, and minced","1 1/2 cups canned tomato puree","1 tablespoon capers, rinsed and chopped","1/4 cup Gaeta olives, pitted and chopped","14 ounces excellent-quality tuna preserved in olive oil","Freshly ground black pepper","2 tablespoons chopped flat-leaf parsley"],"sentences":["Bring a pot of salted water to a boil. ","Add the pasta and cook just until al dente, about 7 minutes.","Meanwhile, heat the oil in a wide, deep sauté pan set over medium heat. ","Add the garlic and cook until golden-brown, about 2 minutes. ","Add the anchovies and cook for 2 minutes more. ","Stir in the tomato puree and capers.","Reserve 1/4 cup of the cooking liquid, then strain the pasta. ","Stir the olives and tuna into the sauce, then gradually stir in the reserved pasta water until the sauce attains a pleasing consistency. ","Add the hot pasta and toss. ","Season with pepper and toss again.","To serve, divide the hot pasta among individual warmed bowls, topping each serving with some chopped parsley.","Add 1/2 teaspoon chopped fresh rosemary to the sauce along with the black pepper."]},{"origin_id":"54a4168a6529d92b2c005ed3","title":"Gemelli with Shrimp, Tomatoes and Walnut-Parsley Sauce","image_url":"","ingredients":["4 cups fresh Italian parsley leaves (about 1 large bunch)","1 cup walnuts (about 3 1/2 ounces), toasted","6 teaspoons chopped garlic","1 1/2 teaspoons grated lemon peel","1/2 cup extra-virgin olive oil","1 pound gemelli or fusilli","2 tablespoons butter","1 1/4 pounds medium shrimp, peeled, deveined","1/4 cup fresh lemon juice","1 1-pint basket cherry tomatoes, stemmed, halved"],"sentences":["Blend parsley, 3/4 cup walnuts, 5 teaspoons garlic and lemon peel in processor until nuts are finely chopped. ","With machine running, gradually add oil and blend until coarse paste forms. ","Season sauce to taste with salt and pepper.Cook pasta in pot of boiling salted water until just tender but still firm to bite.","Meanwhile, melt butter in heavy medium skillet over medium heat. ","Add remaining 1 teaspoon garlic; sauté 30 seconds. ","Add shrimp; sauté 2 minutes. ","Add lemon juice and simmer until shrimp are just opaque in center, about 2 minutes.Drain pasta well; return to same pot. ","Add parsley sauce; toss until coated. ","Mix in shrimp and tomatoes. ","Season with salt and pepper; top with 1/4 cup walnuts."]},{"origin_id":"54a433216529d92b2c015f8e","title":"Gnocchetti Sardi with Wild Boar","image_url":"","ingredients":["1/2 cup plus 2 tablespoons extra-virgin olive oil","6 stalks celery, finely diced","2 medium carrots, finely diced","1 medium onion, finely diced","4 cloves garlic, chopped","4 bay leaves","1 pound wild boar leg or lean shoulder meat, finely diced","8 juniper berries, cracked","3 cups full-bodied red wine, such as Sardinian Cannonau","One 28-ounce can peeled whole tomatoes, drained and chopped","1 pound gnocchetti Sardi (see Tips, below)","Chopped fresh parsley and basil for garnish","","1 cup (2 ounces) aged pecorino cheese, grated"],"sentences":["In large heavy pot over high heat, heat oil. ","Add celery, carrots, onion, garlic, and bay leaves. ","Cook, stirring occasionally, until golden and caramelized, about 8 minutes.","Add wild boar, juniper berries, and wine and stir to combine. ","Cook until all liquid evaporates, about 20 minutes. ","Stir in tomatoes and 2 cups water and reduce heat to low. ","Season with salt and freshly ground pepper. ","Cover and cook, stirring occasionally, until meat is tender, about 30 minutes.","Cook gnocchetti Sardi in large pot boiling salted water until just tender but still firm to bite, about 20 minutes. ","Drain pasta and add to stew. ","Cook over high heat until heated through, 2-3 minutes. ","Stir in fresh herbs. ","Sprinkle with pecorino cheese before serving."]},{"origin_id":"54a43e386529d92b2c01ae71","title":"Gemelli with Zucchini, Tomatoes, and Bacon","image_url":"http://assets.epicurious.com/photos/560df2a17b55306961bfe1e5/6:4/w_620%2Ch_413/230650.jpg","ingredients":["12 bacon slices, cut crosswise into 1-inch pieces","1 large red onion, chopped (about 2 cups)","1 1/2 cups dry white wine","12 ounces gemelli or rotini (about 3 cups)","3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces","3 large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)","1/3 cup chopped fresh oregano","1 cup crumbled soft fresh goat cheese (about 4 ounces)"],"sentences":["Cook bacon in heavy large skillet over medium-high heat until brown and crisp. ","Using slotted spoon, transfer to paper towels to drain. ","Pour off all but 3 tablespoons drippings from skillet. ","Add onion and sauté until soft, about 3 minutes. ","Add wine; boil until reduced by 1/3, about 3 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. ","Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. ","Drain.","Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. ","Toss over medium-high heat until sauce coats pasta, about 3 minutes. ","Add cheese and toss until beginning to melt, about 2 minutes. ","Season to taste with salt and pepper and serve."]},{"origin_id":"54a479aa19925f464b39b228","title":"Gnocchi with Creamy Tomato-Porcini Sauce","image_url":"","ingredients":["3/4 ounce dried porcini mushrooms","1 cup boiling water","2 tablespoons (1/4 stick) butter","1/3 cup whipping cream","1 1/4 cups purchased marinara sauce","1 pound purchased potato gnocchi or 8 ounces dried gnocchi pasta","1/2 cup freshly grated Parmesan cheese"],"sentences":["Place porcini in medium bowl. ","Pour 1 cup boiling water over. ","Let stand until porcini are soft, about 30 minutes. ","Remove porcini from water, reserving soaking liquid. ","Finely chop porcini.","Melt butter in heavy medium saucepan over medium-high heat. ","Add porcini and sauté 3 minutes. ","Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. ","Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. ","Stir in marinara sauce; bring to simmer. ","Season with salt and pepper. ","(Can be made 1 day ahead. ","Cover; chill. ","Bring to simmer before using.)","Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. ","Drain.","Add gnocchi to sauce and toss to coat. ","Divide among 4 plates. ","Serve, passing Parmesan separately."]},{"origin_id":"54a46fee6529d92b2c0293c9","title":"Greek Orzo and Shrimp Salad","image_url":"","ingredients":["1 1/2 1-pound boxes orzo (rice-shaped pasta)","1 1/2 bunches green onions, chopped","3/4 pound feta cheese, crumbled","3/4 cup chopped fresh dill","7 tablespoons fresh lemon juice","6 tablespoons olive oil","3 pounds uncooked medium shrimp, peeled, deveined","1 1/2 English hot house cucumbers, quartered lengthwise, cut crosswise into 1/4-inch-thick pieces","2 baskets cherry tomatoes, halved","1/2 English hothouse cucumber, sliced into rounds","Fresh dill sprigs"],"sentences":["Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. ","Drain. ","Rinse with cold water to cool; drain well. ","Transfer to large bowl. ","Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. ","Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. ","Drain. ","Rinse with cold water to cool; drain well. ","Mix into salad. ","Season to taste with salt and pepper. ","(Can be prepared 8 hours ahead. ","Cover and refrigerate.)","Mix cucumber pieces and 3/4 of cherry tomatoes into salad. ","Transfer to clean large bowl. ","Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. ","Garnish salad with dill sprigs and serve."]},{"origin_id":"54a42b8d19925f464b37f8f2","title":"Greek-Style Penne with Lamb, Parsnips, Tomatoes, and Cinnamon","image_url":"","ingredients":["2 tablespoons olive oil","1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)","12 ounces medium parsnips (about 4), peeled, cut on slight diagonal into 1/4-inch-thick slices","4 garlic cloves, minced","8 ounces ground lamb","1 1/4 teaspoons ground cinnamon","2 14 1/2-ounce cans diced tomatoes in juice","12 ounces penne","1/2 cup chopped fresh parsley","Crumbled feta cheese"],"sentences":["Heat oil in large nonstick skillet over medium-high heat. ","Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. ","Add garlic; stir 1 minute. ","Add lamb and sautéuntil no longer pink, breaking up with back of spoon, about 2 minutes. ","Stir in cinnamon. ","Sprinkle with salt and pepper. ","Add tomatoes with juice; bring to boil. ","Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. ","Season with salt and pepper.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain, reserving 1 cup cooking liquid. ","Return pasta to pot. ","Add lamb mixture and enough cooking liquid to moisten; toss. ","Add parsley. ","Transfer to plates and sprinkle with feta."]},{"origin_id":"54a44f4119925f464b38d635","title":"Gnocchi with Tomato, Basil, and Olives","image_url":"","ingredients":["2 tablespoons unsalted butter","1/2 cup pitted Gaeta olives or Cerignola or other large green olives","1 1/2 cupstomato sauce","6 quarts salted water","1 recipeGnocchi","1/2 cup freshly grated Pecorino Romano cheese","5 fresh basil leaves, washed, dried, and shredded","Salt and freshly ground black pepper",""],"sentences":["In a large, deep skillet, heat the butter over medium-high heat until foaming. ","Add the olives and cook, stirring, until sizzling, about 2 minutes. ","Add the tomato sauce and bring to a simmer. ","Remove from the heat and set aside.","Bring the salted water to a boil in a large pot over high heat. ","Cook and drain the gnocchi according to the directions","Bring the tomato sauce back to a simmer over low heat. ","Add the gnocchi and stir gently with a wooden spoon until coated. ","Stir in the grated cheese and basil. ","Check the seasoning, transfer the gnocchi to a platter, and serve immediately."]},{"origin_id":"54a433976529d92b2c0165ac","title":"Linguine with Pancetta and Sauteed Cherry Tomatoes","image_url":"","ingredients":["12 ounces linguine","1/4 cup olive oil","6 garlic cloves, chopped","4 ounces sliced pancetta or bacon, chopped","1/4 teaspoon dried crushed red pepper","1 1/2 pounds cherry tomatoes","1 1/4 cups grated Pecorino Romano or Parmesan cheese, divided","1/2 cup chopped fresh basil, divided"],"sentences":["Cook linguine in pot of boiling salted water until tender but still firm to bite. ","Drain, reserving 1 cup liquid. ","Return pasta to pot.","Meanwhile, heat oil in large skillet over medium-high heat. ","Add garlic; stir 30 seconds. ","Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. ","Add tomatoes; sauté until soft, about 4 minutes.","Transfer tomato mixture to pot with pasta. ","Add 3/4 cup cheese and 1/3 cup basil. ","Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. ","Season with salt and pepper. ","Transfer to bowl. ","Sprinkle with basil. ","Serve remaining cheese alongside."]},{"origin_id":"5582e76f74cbe9ed7c20e277","title":"Gramma Pandolfi's Pasta Sauce with Meatballs","image_url":"http://assets.epicurious.com/photos/5582f2f274cbe9ed7c20e291/6:4/w_620%2Ch_413/EP_06182015_Keith'sTearjerker_recipeimage_6x4.jpg","ingredients":["1/4 cup olive oil","1 large onion, chopped","1 garlic clove, finely chopped","4 ounces button mushrooms, trimmed, sliced (about 3 cups)","3 sweet Italian sausages, removed from casings (about 1 pound)","8 ounces ground beef","8 ounces ground pork","2 teaspoons kosher salt","1 teaspoon freshly ground black pepper","1 teaspoon celery salt","1 teaspoon dried oregano","1 teaspoon garlic powder","1 teaspoon onion powder","1 (12-ounce) can tomato paste","3 (28-ounce) cans crushed tomatoes","1 (28-ounce) can tomato sauce","3 sweet Italian sausages, removed from casings (about 1 pound)","8 ounces ground beef","8 ounces ground pork","1 small onion, chopped","1 cup breadcrumbs","1/2 cup grated Parmesan (about 3/4 ounce)","1/2 cup milk","2 teaspoons kosher salt","1 teaspoon freshly ground black pepper","1 teaspoon celery salt","1 teaspoon dried oregano","1 teaspoon garlic powder","1 teaspoon onion powder","Olive oil (for cooking)","1 1/2 pounds spaghetti","Kosher salt","1/2 cup grated Parmesan (about 3/4 ounce)"],"sentences":["Heat oil in a large stockpot over medium. ","Add onion, garlic, and mushrooms and cook, stirring occasionally, until soft, 6–8 minutes. ","Crumble sausage, beef, and pork with your fingers into onion mixture. ","Add kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder and cook, breaking up meat with a wooden spoon, until browned and cooked through, 3–5 minutes. ","Add tomato paste and cook, stirring occasionally, 15 minutes. ","Add crushed tomatoes and tomato sauce. ","Stir to combine, then reduce heat to medium-low and simmer, stirring occasionally, at least 3 hours and up to 8.","Meanwhile, combine sausage, beef, pork, onion, breadcrumbs, Parmesan, milk, kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder in a large bowl, breaking up meat with a wooden spoon. ","Using your hands, form mixture into 1\" balls and chill until sauce is ready.","When sauce is ready, heat 1–2 Tbsp. ","oil in a large skillet over medium-high. ","Working in batches, add meatballs (without crowding) and cook, turning frequently, until browned on all sides, about 5 minutes per batch, adding more oil as needed. ","Transfer meatballs to a rimmed baking sheet as you finish cooking each batch.","Reserve 2 cups tomato sauce, then add meatballs to remaining sauce in stockpot. ","If your pot is not large enough, divide sauce and meatballs between 2 pots. ","Cover and continue to simmer until meatballs are cooked through, 10–15 minutes.","When meatballs and sauce are almost ready, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. ","Spoon reserved 2 cups tomato sauce over pasta and toss to coat. ","Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta.","Divide pasta among plates and top with meatballs and remaining sauce. ","Sprinkle with Parmesan.","Sauce can be made, cooled, and chilled for up to 5 days or frozen for up to 3 months. ","Meatballs can be shaped and chilled 1 day ahead. ","Meatballs can be cooked in sauce, cooled, and chilled for up to 5 days or frozen for up to 3 months."]},{"origin_id":"54a44f916529d92b2c01dfdc","title":"Spaghetti with Green Chili-Pine Nut Meatballs","image_url":"","ingredients":["2 tablespoons extra-virgin olive oil","3 garlic cloves, chopped","1 28-ounce can crushed tomatoes","2 14 1/2-ounce cans diced tomatoes in juice","Pinch of sugar","2/3 cup chicken stock or canned low-salt chicken broth","1/3 cup red wine","1 tablespoon butter","1 pound lean ground beef","1/3 cup fresh breadcrumbs made from white bread","1/4 cup diced canned mild green chilies","1/4 cup pine nuts, toasted","1/4 cup chopped onion","1/4 cup chopped green bell pepper","1 large egg, beaten to blend","1 tablespoon tomato paste","2 garlic cloves, minced","1 teaspoon salt","1 teaspoon pepper","1/2 teaspoon fennel seeds","1/4 teaspoon dried thyme","20 ounces (1 1/4 pounds) spaghetti","Freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy large saucepan over medium-high heat. ","Add garlic and sauté 1 minute. ","Add crushed tomatoes, diced tomatoes with juices and sugar. ","Simmer over medium heat for 15 minutes, stirring occasionally. ","Add stock and wine. ","Simmer uncovered until reduced to 5 cups, about 20 minutes. ","Remove from heat. ","Whisk in butter. ","Season with salt and pepper. ","(Can be made 2 days ahead. ","Cool. ","Cover and chill.)","Preheat oven to 375°F. Combine beef, breadcrumbs, chilies, 1/4 cup tomato sauce, pine nuts, onion, bell pepper, egg, tomato paste, garlic, salt, pepper, fennel and thyme in large bowl; mix well. ","Using 1 heaping tablespoon for each, form mixture into balls; transfer to 2 baking sheets. ","Bake until cooked through, about 15 minutes.","Bring tomato sauce to simmer. ","Add meatballs and simmer 1 minute.","Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. ","Drain well, reserving 1 cup cooking liquid. ","Transfer cooked spaghetti to large serving bowl. ","Add tomato sauce and meatballs and toss to coat. ","Add reserved cooking liquid to spaghetti by tablespoonfuls to moisten if necessary. ","Serve, passing Parmesan separately."]},{"origin_id":"54a4217219925f464b378622","title":"Grilled Tomato Sauce","image_url":"","ingredients":["3 pounds vine-ripened tomatoes","1 large red bell pepper","4 tablespoons olive oil","2 teaspoons coarse sea salt, preferably gray salt","1/2 teaspoon freshly ground black pepper","1 cup minced onion","1 tablespoon minced garlic","1 tablespoon finely chopped fresh oregano","2 tablespoons red wine vinegar","2 tablespoons finely chopped fresh flat-leaf parsley"],"sentences":["Core each tomato and cut an X in it's base. ","In a bowl, toss the tomatoes and bell pepper with 1 to 2 tablespoons of the olive oil; season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. ","Place the tomatoes on the hot grill, X-side up and away from direct heat, with the red pepper. ","Cover the grill and cook, turning the bell pepper to char evenly all over. ","Cook the tomatoes for 8 to 10 minutes. ","When the bell pepper's skin is blistered and blackened all the way around (about 15 minutes), put the pepper in a bowl and cover to steam and loosen the skin. ","Take the tomatoes off the heat and let cool to room temperature.","Peel the grilled vegetables. ","Halve the tomatoes horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. ","Finely chop the tomatoes. ","Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices.","Seed the bell pepper and slice off the ribs; discard the seeds and ribs. ","Finely dice the bell pepper; set aside. ","Heat the remaining 2 tablespoons olive oil in a cast-iron skillet (if you're cooking at the grill) or in a large sauté pan (if you're working at your stove) over medium heat until hot. ","Add the onion, season with 1/2 teaspoon of the salt, and sauté until softened, about 2 minutes. ","Add the garlic and oregano and stir. ","Add the tomatoes and their juice and bring to a boil over high heat. ","Decrease the heat to medium and simmer until thickened, about 10 minutes. ","Add the bell pepper and simmer for another minute. ","Add the vinegar. ","Season to taste with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and finish with parsley.","Keep warm until ready to serve or let cool, cover, and refrigerate. ","Store this in an airtight container in your fridge for 4 to 5 days or in your freezer for up to 2 months."]},{"origin_id":"54a42d8319925f464b381202","title":"Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs","image_url":"http://assets.epicurious.com/photos/560dd7a0f9a84192308a4e53/6:4/w_620%2Ch_413/235846.jpg","ingredients":["2 cups (or more) 00 flour","1 cup hot water, divided","4 teaspoons plus 1/2 cup extra-virgin olive oil","Pinch of salt","1/2 cup chopped white onion","1/2 cup chopped pancetta (Italian bacon)","1/4 teaspoon cracked black pepper","3 cups small cherry tomatoes, halved","16 fresh basil leaves plus fresh sprigs for garnish","","2 teaspoons chopped fresh oregano","1/2 cup grated Pecorino Romano cheese plus additional Romano cheese, shaved"],"sentences":["Place 2 cups flour in large bowl. ","Make well in center. ","Add 1/2 cup hot water, 4 teaspoons oil, and pinch of salt to well and stir to combine. ","Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough. ","Turn dough out onto lightly floured work surface. ","Knead until smooth, adding more flour if sticky, about 5 minutes. ","Gather dough into ball. ","Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature.","Lightly dust large baking sheet with flour. ","Place dough on work surface and cut off 1/2-inch-thick slice. ","Roll dough between palms of hands and lightly floured work surface to 1/3-inch-thick rope. ","Repeat with 5 more dough slices, rolling each into rope. ","Cut ropes into 1-inch lengths. ","Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints. ","Transfer to prepared baking sheet. ","Repeat with remaining dough in batches. ","DO AHEAD: Can be made 2 hours ahead. ","Cover with dry kitchen towel, then plastic wrap, and let stand at room temperature.","Heat remaining 1/2 cup oil in heavy large saucepan over medium heat. ","Add onion, pancetta, and pepper and sauté until onion is translucent, about 8 minutes. ","Add tomatoes with any juices and cook until softened, about 5 minutes. ","Mix in 16 basil leaves and oregano. ","Season to taste with salt.","Bring large pot of salted water to boil. ","Add pasta and boil until tender but still slightly firm to bite, about 10 minutes. ","Drain well; return to pot. ","Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes. ","Divide pasta among bowls. ","Spoon remaining sauce over. ","Garnish with basil sprigs. ","Serve, passing shaved cheese separately."]},{"origin_id":"54a421e46529d92b2c008e2b","title":"Sunday Sauce with Sausage and Braciole","image_url":"http://assets.epicurious.com/photos/56aa99bcbfa0fcbd3e434dad/6:4/w_620%2Ch_413/0314-BA-WSUN.06.jpg","ingredients":["2 cups fresh breadcrumbs","1/2 cup finely grated Pecorino","1/3 cup finely chopped fresh flat-leaf parsley","1 1/2 teaspoons crushed red pepper flakes","1/4 teaspoon hot smoked Spanish paprika","7 garlic cloves, finely chopped, divided","4 tablespoons olive oil, divided","2 pounds beef top round, thinly sliced by a butcher for braciole","Kosher salt, freshly ground pepper","1 freshly ground pepper","2 pounds hot or sweet Italian sausage, halved crosswise","1 pound baby back pork ribs, cut into 3- to 4-rib pieces, or pork spare ribs, cut into individual ribs","1 large onion, finely chopped","2 anchovy fillets packed in oil, drained","1/4 cup tomato paste","2 28-ounce cans crushed tomatoes","2 28-ounce cans whole peeled tomatoes","1 1/2 pounds large tubular pasta (such as rigatoni or tortiglioni)"],"sentences":["Spread out breadcrumbs on a baking sheet and let sit uncovered at room temperature until dried out, about 12 hours.","Combine breadcrumbs, Pecorino, parsley, red pepper flakes, paprika, 1 chopped garlic clove, and 2 tablespoons oil in a medium bowl.","Trim beef slices into 6x2\" pieces; season with salt and pepper. ","Sprinkle each slice with about 2 tablespoons breadcrumb mixture, roll up, and secure with a toothpick or twine; set braciole aside. ","Set remaining breadcrumb mixture aside.","Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat and cook sausage, turning occasionally, until browned on all sides, 5–8 minutes. ","Transfer to a large rimmed baking sheet.","Season ribs with salt and pepper; cook in same pot until browned on all sides, 8–10 minutes. ","Transfer to baking sheet with sausage. ","Cook reserved braciole in pot, turning occasionally, until browned, 5–8 minutes; transfer to same baking sheet.","Reduce heat to medium-low and cook onion, anchovy, and remaining garlic in pot, stirring occasionally, until onion is translucent, 8–10 minutes. ","Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes.","Add crushed and whole tomatoes, crushing whole tomatoes with your hands; season with salt and pepper. ","Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce has thickened, 1–1 1/2 hours.","Add sausage, ribs, braciole, and any accumulated juices on baking sheet to sauce. ","Cook, partially covered, stirring occasionally and skimming surface as needed, until meat is very tender (rib meat should be falling off the bone), 2 1/2–3 hours longer. ","Season sauce with salt and pepper.","Just before serving, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.","Toss pasta in a large bowl with a little of the sauce and top with reserved breadcrumb mixture. ","Remove bones from ribs and remove toothpicks from braciole. ","Serve braciole, ribs, sausage, and remaining sauce with pasta alongside.","DO AHEAD: Breadcrumbs can be dried out 5 days ahead; store airtight at room temperature. ","Sauce can be cooked 2 days ahead; cover and chill. ","Gently reheat sauce, covered, before cooking pasta."]},{"origin_id":"54a47c7c6529d92b2c02c438","title":"Italian Sausage and Tortellini Soup","image_url":"http://assets.epicurious.com/photos/579faca0437fcffe02f72348/6:4/w_620%2Ch_413/italian-sausage-and-tortellini-soup.jpg","ingredients":["1 pound sweet Italian sausage or chorizo sausage, casings removed","1 cup chopped onion","2 large garlic cloves, sliced","5 cups beef stock or canned broth","2 cups chopped tomatoes (about 3/4 pound)","1 8-ounce can tomato sauce","1 large zucchini, sliced","1 large carrot, thinly sliced","1 medium-sized green bell pepper, diced","1/2 cup dry red wine","2 tablespoons dried basil","2 tablespoons dried oregano","8 to 10 ounces purchased fresh cheese tortellini","Freshly grated Parmesan cheese"],"sentences":["Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. ","using slotted spoon, transfer sausage to large bowl. ","Pour off all but 1 tablespoon drippings from Dutch oven. ","Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. ","Return sausage to Dutch oven. ","Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. ","Simmer until vegetables are tender, about 40 minutes. ","(Can be prepared 2 days ahead. ","Cover and refrigerate. ","Bring to simmer before continuing.)","Add tortellini to soup and cook until tender, about 8 minutes. ","Season soup to taste with salt and pepper. ","Ladle soup into bowls. ","Sprinkle with Parmesan and serve."]},{"origin_id":"54a415f96529d92b2c005c67","title":"Hurricane Marilyn's Couscous and Lentil Salad","image_url":"","ingredients":["1 cup lentils","3 tablespoons fresh lemon juice","1 1/4 cups water","1 cup couscous","1/2 teaspoon salt","1/4 cup olive oil","1 large garlic clove","1 small head romaine","1 lemon","6 plum tomatoes","1/4 cup chopped fresh mint leaves","3/4 cup crumbled Roquefort or other blue cheese (about 3 ounces)"],"sentences":["In a saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. ","Transfer hot lentils to a bowl and stir in 1 tablespoon lemon juice and salt and pepper to taste. ","Cool lentils, stirring occasionally.","In saucepan bring 1 1/4 cups water to a boil and stir in couscous and salt. ","Remove pan from heat and let couscous stand, covered, 5 minutes. ","Fluff couscous with a fork and transfer to a large bowl. ","Stir in 1 tablespoon oil and cool, stirring occasionally.","Mince and mash garlic with salt to taste and in a small bowl whisk together with remaining 2 tablespoons lemon juice and 3 tablespoons oil and salt and pepper to taste. ","Stir lentils and dressing into couscous. ","Chill salad, covered, at least 3 hours and up to 24.","Just before serving, shred romaine and cut lemon and each tomato into 6 wedges. ","Stir mint and cheese into salad and season with salt and pepper. ","Arrange romaine on a platter and top with salad. ","Arrange tomato and lemon wedges around salad."]},{"origin_id":"54a433ad6529d92b2c0166e3","title":"Goat Cheese Ravioli with Bell Peppers and Brown Butter","image_url":"http://assets.epicurious.com/photos/560d9a08f3a00aeb2f1cf71a/6:4/w_620%2Ch_413/239796.jpg","ingredients":["2 small red bell peppers","2 small yellow bell peppers","1 small green bell pepper","2 tablespoons olive oil","1/2 cup chopped onion","1/2 cup diced seeded tomatoes","2 teaspoons red wine vinegar","Cornmeal for sprinkling","8 ounces soft fresh goat cheese","1/3 cup grated Parmesan cheese plus additional for sprinkling","1/4 cup mascarpone cheese","2 tablespoons chopped assorted fresh herbs (such as basil, chives, mint, and tarragon)","18 wonton wrappers","4 tablespoons (1/2 stick) butter","Toasted pine nuts","Thinly sliced pitted Niçoise olives*","Chopped fresh chives"],"sentences":["Char all peppers over gas flame or in broiler until blackened on all sides. ","Place in paper bag; seal and let stand at room temperature 15 minutes. ","Peel and seed peppers; chop.","Heat oil in large skillet over medium heat. ","Add onion and tomatoes and cook until onion begins to brown, about 4 minutes. ","Reduce heat to low; cook until vegetables are very soft and onion is brown, stirring often, about 15 minutes. ","Add chopped peppers and vinegar. ","Season with salt and pepper. ","DO AHEAD: Can be made 1 day ahead. ","Cover; chill.","Lightly sprinkle rimmed baking sheet with cornmeal. ","Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, and next 2 ingredients in medium bowl. ","Arrange 6 wonton wrappers on work surface. ","Place 1 tablespoon cheese filling in center of each wrapper. ","Using fingertip, dampen edges of wrappers with water. ","Fold all 4 corners up to meet in center, forming pyramid shape; seal all 4 edges tightly. ","Pinch top to seal. ","Place on prepared baking sheet. ","Repeat with remaining wrappers and filling. ","DO AHEAD: Can be made 8 hours ahead. ","Cover and chill.","Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.","Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes. ","Transfer ravioli to skillet with browned butter. ","Toss over medium heat.","Meanwhile, rewarm bell pepper mixture; divide among 6 plates. ","Using slotted spoon, top peppers on each plate with 3 ravioli. ","Drizzle with any remaining browned butter. ","Sprinkle with Parmesan, toasted pine nuts, olives, and chives.","*Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets."]},{"origin_id":"583eeebf6cb6b4e20a9a94dd","title":"Kale, Tomato, and Lemon Magic One-Pot Spaghetti","image_url":"http://assets.epicurious.com/photos/58458658874f18911e1de0ae/6:4/w_620%2Ch_413/1-Pot-Spaghetti_WS_02_001910.jpg","ingredients":["14 ounces/400 g spaghetti or linguine","14 ounces/400 g cherry tomatoes","Zest of 2 large unwaxed lemons","7 tablespoons/100 ml olive oil","2 heaping teaspoons flaky sea salt (if you are using fine-grain table salt, add a bit less)","1 (14-ounce/400-g) bunch of kale or spinach","Parmesan cheese (I use a vegetarian one) (optional)"],"sentences":["Fill and boil a kettle of water and get all your ingredients and equipment together. ","You need a large, shallow pan with a lid.","Put the pasta into the pan. ","Quickly chop the tomatoes in half and throw them into the pan. ","Grate in the zest of both lemons and add the oil and salt. ","Add about 1 quart/1 liter of boiling water, put a lid on the pan, and bring back to a boil. ","Remove the lid and simmer on high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.","Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. ","Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.","Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. ","If you like, top with a little Parmesan."]},{"origin_id":"57e97197666139be196fc546","title":"Sunday Sauce","image_url":"http://assets.epicurious.com/photos/57ea9fa5635f9bc83cf65e8e/6:4/w_620%2Ch_413/Sunday-Sauce-with-Braciole-Meatballs-and-Sausage-26092016.jpg","ingredients":["2 medium onions, cut into 1\" pieces","4 garlic cloves, peeled","1/4 cup olive oil","1 1/2 teaspoons kosher salt, divided","2 tablespoons tomato paste","2 teaspoons dried oregano","1 teaspoon crushed red pepper flakes","2 (28-ounce) cans whole peeled tomatoes, crushed","3 (packed) cups basil leaves","1/2 teaspoon freshly ground black pepper","1 cup finely grated Parmesan","2/3 cup chopped parsley","1/2 cup fine breadcrumbs","3 garlic cloves, finely chopped","6 slices beef top round (about 1 1/2 pounds total), pounded 1/4\" thick","1 1/4 teaspoons kosher salt, divided","3/4 teaspoon freshly ground black pepper, divided","2 tablespoons olive oil, divided","1 pound ground beef chuck (20% fat)","2 large eggs","2 tablespoons milk","3/4 teaspoon kosher salt","1/4 teaspoon freshly ground black pepper","2 tablespoons olive oil, divided","6 sweet Italian sausages","1 pound pasta, such as spaghetti","Kosher salt","Finely grated Parmesan (for serving)","Butcher's twine"],"sentences":["Purée onions and garlic in a food processor until very finely chopped.","Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. ","Cook onion mixture and 1/2 tsp. ","salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10–12 minutes. ","Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. ","Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. ","Add tomatoes and their juices and 1 cup water; stir to combine. ","Stir in basil, season with pepper and remaining 1 tsp. ","salt, and bring to a simmer. ","Keep warm, stirring occasionally, until ready to use.","Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.","Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. ","salt and 1/2 tsp. ","pepper. ","Sprinkle evenly with 1/2 cup breadcrumb mixture. ","Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher’s twine to secure. ","Season braciole with remaining 1/2 tsp. ","salt and 1/4 tsp. ","pepper.","Heat 1 Tbsp. ","oil in a large skillet over medium-high. ","Working in batches and adding remaining 1 Tbsp. ","oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.","Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. ","Wipe out skillet and reserve.","Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. ","Shape into 12 (1 1/2\") balls.","Heat 1 Tbsp. ","oil in reserved skillet. ","Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. ","Working in batches and adding remaining 1 Tbsp. ","oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. ","Transfer to plate.","After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. ","Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25–30 minutes more.","Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. ","Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. ","Spoon some warm sauce over.","Drain pasta and toss with as little or as much sauce as you like. ","Serve topped with Parmesan.","Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months.\n","Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months."]},{"origin_id":"54a433ad6529d92b2c0166e3","title":"Goat Cheese Ravioli with Bell Peppers and Brown Butter","image_url":"http://assets.epicurious.com/photos/560d9a08f3a00aeb2f1cf71a/6:4/w_620%2Ch_413/239796.jpg","ingredients":["2 small red bell peppers","2 small yellow bell peppers","1 small green bell pepper","2 tablespoons olive oil","1/2 cup chopped onion","1/2 cup diced seeded tomatoes","2 teaspoons red wine vinegar","Cornmeal for sprinkling","8 ounces soft fresh goat cheese","1/3 cup grated Parmesan cheese plus additional for sprinkling","1/4 cup mascarpone cheese","2 tablespoons chopped assorted fresh herbs (such as basil, chives, mint, and tarragon)","18 wonton wrappers","4 tablespoons (1/2 stick) butter","Toasted pine nuts","Thinly sliced pitted Niçoise olives*","Chopped fresh chives"],"sentences":["Char all peppers over gas flame or in broiler until blackened on all sides. ","Place in paper bag; seal and let stand at room temperature 15 minutes. ","Peel and seed peppers; chop.","Heat oil in large skillet over medium heat. ","Add onion and tomatoes and cook until onion begins to brown, about 4 minutes. ","Reduce heat to low; cook until vegetables are very soft and onion is brown, stirring often, about 15 minutes. ","Add chopped peppers and vinegar. ","Season with salt and pepper. ","DO AHEAD: Can be made 1 day ahead. ","Cover; chill.","Lightly sprinkle rimmed baking sheet with cornmeal. ","Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, and next 2 ingredients in medium bowl. ","Arrange 6 wonton wrappers on work surface. ","Place 1 tablespoon cheese filling in center of each wrapper. ","Using fingertip, dampen edges of wrappers with water. ","Fold all 4 corners up to meet in center, forming pyramid shape; seal all 4 edges tightly. ","Pinch top to seal. ","Place on prepared baking sheet. ","Repeat with remaining wrappers and filling. ","DO AHEAD: Can be made 8 hours ahead. ","Cover and chill.","Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.","Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes. ","Transfer ravioli to skillet with browned butter. ","Toss over medium heat.","Meanwhile, rewarm bell pepper mixture; divide among 6 plates. ","Using slotted spoon, top peppers on each plate with 3 ravioli. ","Drizzle with any remaining browned butter. ","Sprinkle with Parmesan, toasted pine nuts, olives, and chives.","*Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets."]},{"origin_id":"54a419cf19925f464b3764d1","title":"Large Shell Pasta with Seafood Sauce","image_url":"","ingredients":["3 tablespoons olive oil","3 large garlic cloves, chopped","1/2 teaspoon dried crushed red pepper","1 28-ounce can Italian plum tomatoes, chopped, juices reserved","1 10-ounce can baby clams, drained, juices reserved","4 tablespoons chopped fresh parsley","1 teaspoon dried basil, crumbled","1 teaspoon anchovy paste","12 ounces large uncooked shrimp, peeled, deveined","12 ounces large shell pasta, freshly cooked"],"sentences":["Heat oil in heavy large skillet over medium heat. ","Add garlic and dried red pepper and sauté until fragrant, about 1 minute. ","Mix in tomatoes with reserved juices, reserved clam juices, 2 tablespoons parsley, basil and anchovy paste. ","Cover skillet and cook 15 minutes. ","Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes. ","Add clams and shrimp. ","Simmer until shrimp are just cooked through, about 3 minutes. ","Season to taste with salt and pepper.","Add pasta to sauce; toss to combine. ","Transfer to large bowl. ","Garnish with remaining 2 tablespoons parsley."]},{"origin_id":"54a43bb36529d92b2c01a4e3","title":"Lamb and Orzo Stuffed Pepper with Chunky Tomato Sauce","image_url":"http://assets.epicurious.com/photos/560dd6b9f9a84192308a4bab/6:4/w_620%2Ch_413/230752.jpg","ingredients":["1 tablespoon plus 1 teaspoon extra-virgin olive oil","1 medium onion, coarsely chopped","1/4 teaspoon salt","3 tablespoons orzo ( 1 1/4 ounce)","1/4 pound ground lamb","1 1/2 tablespoons chopped fresh dill","2 medium tomatoes, coarsely chopped (1 cup)","1 small orange bell pepper with stem (6 to 8 ounces), halved lengthwise through stem, then ribs and seeds discarded"],"sentences":["Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.","Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.","While onion is cooking, cook orzo in a 2-quart pot of boiling salted water until al dente. ","Reserve 1/4 cup cooking water, then drain orzo in a sieve.","Spread half of onion in pie plate. ","Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes. ","Remove from heat and stir in orzo, reserved cooking water, 1 tablespoon dill, and salt and pepper to taste.","Stir tomatoes into onion in pie plate and season with salt and pepper. ","Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. ","Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes. ","Sprinkle with remaining 1/2 tablespoon dill."]},{"origin_id":"54a419d76529d92b2c0067e6","title":"Lasagna with Basil and Fennel","image_url":"","ingredients":["1 pound mozzarella cheese, grated (about 4 cups packed)","1 15-ounce container ricotta cheese","1 large egg","1 1/2 cups grated Parmesan cheese","3 tablespoons olive oil","2 cups chopped onions","1 1/2 teaspoons fennel seeds","1 1/2 pounds lean ground beef","2 1.5-ounce packets spaghetti sauce seasoning with mushroom flavors","1 28-ounce can crushed tomatoes with added puree","1 cup canned low-salt chicken broth","1/2 cup dry white wine","9 no-boil lasagna noodles (from one 8-ounce package)","2 cups (packed) fresh basil leaves"],"sentences":["Preheat oven to 350°F. Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl. ","Heat oil in large pot over medium-high heat. ","Add onions and fennel seeds; sauté 5 minutes. ","Add beef; sauté 10 minutes, breaking up meat with fork. ","Mix in seasoning, then tomatoes, broth and wine. ","Cover and simmer 8 minutes. ","Season sauce to taste with pepper.","Spoon 1 1/3 cups sauce over bottom of 13x9x2-inch glass baking dish. ","Place 3 noodles over sauce. ","Drop half of ricotta cheese mixture by tablespoonfuls evenly over. ","Top with half of basil leaves, 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. ","Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. ","Finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese (reserve remaining sauce for another use). ","Cover with foil; place on baking sheet.","Bake lasagna until heated through, about 1 hour. ","Uncover; let stand 15 minutes. ","Cut lasagna into squares."]},{"origin_id":"54a423ca19925f464b379b28","title":"Lasagna with Turkey Sausage Bolognese","image_url":"http://assets.epicurious.com/photos/54b2f7f511c5d6af478b5e65/6:4/w_620%2Ch_413/364032_lasagna-with-turkey-sausage_1x1.jpg","ingredients":["2 tablespoons olive oil","2 cups chopped onions","1/2 cup diced carrot","1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle","1 pound spicy Italian turkey sausages, casings removed","3 large garlic cloves, pressed","1/2 cup dry white wine","5 cups crushed tomatoes with added puree (from two 28-ounce cans)","1 cup chopped fresh basil, divided","2 tablespoons chopped fresh oregano","1 15-ounce container whole-milk ricotta cheese","3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 ounces)","1 1/4 cups freshly grated Parmesan cheese, divided","16 6 1/2 x 3 1/4-inch no-boil lasagna noodles"],"sentences":["Heat oil in large nonstick skillet over medium-high heat. ","Add onions, carrot, and fennel seeds; sauté 5 minutes. ","Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. ","Add wine; boil 1 minute. ","Add tomatoes, 1/2 cup basil, and oregano. ","Bring to boil. ","Reduce heat; simmer until sauce thickens, about 10 minutes. ","Season with salt and pepper.","Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. ","Season with pepper. ","DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. ","Cover separately; chill.","Place noodles in large bowl; cover with hot water. ","Soak until pliable, separating occasionally, about 30 minutes. ","Drain well.","Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. ","Cover with 4 noodles, arranging crosswise. ","Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. ","Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. ","Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. ","Spread any remaining sauce over. ","Sprinkle with 1/4 cup Parmesan.","Bake lasagna uncovered until heated through and puffed, about 50 minutes. ","Let stand 10 to 15 minutes and serve."]},{"origin_id":"54a438e86529d92b2c0196b8","title":"Lean Lasagna","image_url":"http://assets.epicurious.com/photos/57c5ab3c082060f11022b56d/6:4/w_620%2Ch_413/lean-lasagna.jpg","ingredients":["Vegetable-oil cooking spray","1/2 cup chopped onion","1 lb ground turkey breast","3 cups tomato sauce","3 tsp Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)","1/4 tsp freshly ground black pepper","1/4 tsp garlic powder","1/2 cup chopped mushrooms","6 cups chopped fresh spinach (or chard)","2 cups fat-free ricotta","1/4 tsp nutmeg","1 package whole-wheat lasagna noodles(about 8 oz, or 9 noodles)","2 cups (8 oz) shredded part-skim mozzarella"],"sentences":["Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. ","Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. ","Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. ","Remove pan from heat. ","In a bowl, combine spinach, ricotta, and nutmeg. ","Bring a large pot of salted water to boil. ","Cook pasta according to package directions until al dente. ","Drain and rinse with cool water. ","Coat a 9\" x 13\" baking pan with cooking spray. ","Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. ","Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. ","Repeat layers, ending with mozzarella. ","Bake 20 to 25 minutes or until cheese bubbles. ","Cool at least 5 minutes before cutting."]},{"origin_id":"54a4527019925f464b38ecbc","title":"Lemon Pasta Salad with Tomatoes and Feta","image_url":"","ingredients":["7 tablespoons extra-virgin olive oil","4 tablespoons fresh lemon juice","3 tablespoons whole grain mustard","2 garlic cloves, minced","2 teaspoons grated lemon peel","12 ounces penne pasta","2 cups small cherry tomatoes, halved","1 1/2 cups chopped red bell peppers","1 1/2 cups crumbled feta cheese","1 cup chopped green onions"],"sentences":["Whisk oil, lemon juice, mustard, garlic, and lemon peel in small bowl to blend. ","Season dressing with salt and pepper.","Cook penne in large pot of boiling salted water until tender but still firm to bite. ","Drain. ","Rinse pasta with cold water to cool quickly and drain again. ","Transfer pasta to large bowl. ","Add tomatoes, bell peppers, feta cheese, and green onions. ","Pour dressing over and toss to coat. ","Season to taste with salt and pepper."]},{"origin_id":"54a41b0119925f464b376835","title":"Lazy Lasagne with Tomato-Basil Sauce","image_url":"","ingredients":["1 garlic clove, minced","1 tablespoon unsalted butter","1 3/4 cups canned crushed tomatoes with purée (14 oz)","4 tablespoons finely chopped fresh basil","1 tablespoon fresh orange juice, or to taste","3/4 cup whole-milk ricotta","1/4 cup freshly grated parmesan","2 teaspoons finely chopped fresh oregano","12 won ton skins","fresh basil"],"sentences":["Preheat oven to 400°F.","Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. ","Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. ","Stir in orange juice and salt and pepper to taste.","While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. ","Separate won ton skins and add to a saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.","Spread 1/2 cup tomato sauce evenly in bottom of a buttered 13- by 9- by 2-inch glass baking dish. ","Arrange 4 won ton skins, drained briefly on a kitchen towel, in 1 layer on top of sauce. ","Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. ","Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.","Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes."]},{"origin_id":"54a424766529d92b2c00a7cf","title":"Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs","image_url":"http://assets.epicurious.com/photos/54b3020b3edeef84363b6e80/6:4/w_620%2Ch_413/359250_linguine-anchovy_1x1.jpg","ingredients":["8 ounces linguine","3 tablespoons extra-virgin olive oil, divided","6 anchovy fillets, mashed to paste with 1 teaspoon oil from can","3 garlic cloves, pressed, divided","1 cup coarse fresh breadcrumbs made from crustless country bread","1 1-pound container baby heirloom tomatoes or cherry tomatoes","1 cup thinly sliced fresh basil","1/2 cup freshly grated Parmesan cheese"],"sentences":["Cook linguine until just tender but firm to bite. ","Drain, reserving 1 cup cooking liquid.","Heat 1 1/2 tablespoons olive oil in large nonstick skillet over medium heat. ","Add anchovies and 2 garlic cloves, then breadcrumbs. ","Cook breadcrumbs until golden, tossing to distribute evenly, about 5 minutes. ","Scrape crumbs onto plate and cool.","Heat remaining 1 1/2 tablespoons oil in same skillet over medium heat. ","Add tomatoes and remaining garlic clove. ","Cover; cook until tomatoes begin to break down, 3 to 4 minutes. ","Using fork, crush 1/4 of tomatoes. ","Add pasta, basil, cheese, and 1/2 cup reserved cooking liquid to tomatoes. ","Toss, adding more liquid if dry. ","Mix in half of crumbs. ","Season pasta with salt and pepper.","Transfer pasta to large shallow bowl; top with remaining breadcrumbs and serve."]},{"origin_id":"57e97197666139be196fc546","title":"Sunday Sauce","image_url":"http://assets.epicurious.com/photos/57ea9fa5635f9bc83cf65e8e/6:4/w_620%2Ch_413/Sunday-Sauce-with-Braciole-Meatballs-and-Sausage-26092016.jpg","ingredients":["2 medium onions, cut into 1\" pieces","4 garlic cloves, peeled","1/4 cup olive oil","1 1/2 teaspoons kosher salt, divided","2 tablespoons tomato paste","2 teaspoons dried oregano","1 teaspoon crushed red pepper flakes","2 (28-ounce) cans whole peeled tomatoes, crushed","3 (packed) cups basil leaves","1/2 teaspoon freshly ground black pepper","1 cup finely grated Parmesan","2/3 cup chopped parsley","1/2 cup fine breadcrumbs","3 garlic cloves, finely chopped","6 slices beef top round (about 1 1/2 pounds total), pounded 1/4\" thick","1 1/4 teaspoons kosher salt, divided","3/4 teaspoon freshly ground black pepper, divided","2 tablespoons olive oil, divided","1 pound ground beef chuck (20% fat)","2 large eggs","2 tablespoons milk","3/4 teaspoon kosher salt","1/4 teaspoon freshly ground black pepper","2 tablespoons olive oil, divided","6 sweet Italian sausages","1 pound pasta, such as spaghetti","Kosher salt","Finely grated Parmesan (for serving)","Butcher's twine"],"sentences":["Purée onions and garlic in a food processor until very finely chopped.","Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. ","Cook onion mixture and 1/2 tsp. ","salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10–12 minutes. ","Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. ","Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. ","Add tomatoes and their juices and 1 cup water; stir to combine. ","Stir in basil, season with pepper and remaining 1 tsp. ","salt, and bring to a simmer. ","Keep warm, stirring occasionally, until ready to use.","Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.","Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. ","salt and 1/2 tsp. ","pepper. ","Sprinkle evenly with 1/2 cup breadcrumb mixture. ","Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher’s twine to secure. ","Season braciole with remaining 1/2 tsp. ","salt and 1/4 tsp. ","pepper.","Heat 1 Tbsp. ","oil in a large skillet over medium-high. ","Working in batches and adding remaining 1 Tbsp. ","oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.","Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. ","Wipe out skillet and reserve.","Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. ","Shape into 12 (1 1/2\") balls.","Heat 1 Tbsp. ","oil in reserved skillet. ","Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. ","Working in batches and adding remaining 1 Tbsp. ","oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. ","Transfer to plate.","After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. ","Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25–30 minutes more.","Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. ","Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. ","Spoon some warm sauce over.","Drain pasta and toss with as little or as much sauce as you like. ","Serve topped with Parmesan.","Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months.\n","Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months."]},{"origin_id":"54a43c626529d92b2c01a898","title":"Lasagne Rolls with Roasted Tomato and Eggplant","image_url":"http://assets.epicurious.com/photos/560dd81bf9a84192308a4fa3/6:4/w_620%2Ch_413/236985.jpg","ingredients":["2 1/2 pounds plum tomatoes, halved lengthwise","4 garlic cloves, peeled","6 tablespoons olive oil","1 1/2 teaspoons salt","1 teaspoon black pepper","2 pounds eggplant (preferably baby Italian), cut into 1-inch pieces","1/3 cup water","1 pound ricotta (preferably fresh)","1 ounce finely grated Parmigiano-Reggiano (1/2 cup)","1 large egg yolk, lightly beaten","1/2 teaspoon salt","1/2 teaspoon black pepper","3/4 teaspoon freshly grated nutmeg","6 dried lasagne noodles (long, narrow, and curly-edged; not no-boil; 6 ounces)"],"sentences":["Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Oil a 13- by 9-inch or other 3-quart glass or ceramic baking dish and a large shallow baking pan.","Toss together tomatoes, garlic, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in baking dish, then arrange tomatoes, cut sides up, in 1 layer. ","Toss eggplant with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in baking pan.","Roast tomatoes and eggplant, switching position of dish and pan halfway through baking, until tomato skins are wrinkled and beginning to brown and eggplant is golden brown and tender, 50 minutes to 1 hour. ","Cool vegetables slightly in dish and pan on racks. ","(Leave oven on.)","When tomatoes and garlic are cool enough to handle, transfer to a cutting board (do not clean baking dish). ","Cut each tomato half lengthwise into 3 pieces and coarsely chop garlic. ","Transfer to a large bowl, then stir in eggplant and water.","Stir together all filling ingredients until combined well.","Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until tender. ","Drain in a colander and rinse under cold running water. ","Lay noodles flat on a clean kitchen towel and pat dry with paper towels, then cut in half crosswise (you will have 12 noodles).","Move upper oven rack to middle position.","Spread out half of vegetable mixture in uncleaned baking dish. ","Lay 4 noodles on a work surface, then spread 3 tablespoons filling evenly over each noodle. ","Roll up noodles tightly and put rolls, seam sides down and without touching, in vegetable mixture in dish. ","Make 8 more rolls with remaining noodles and filling in same manner, transferring to dish.","Lightly brush rolls with water, then spoon remaining vegetables over rolls. ","Cover dish tightly with foil and bake until heated through, about 20 minutes."]},{"origin_id":"54a4528119925f464b38ed9c","title":"Lamb and Eggplant Pastitsio","image_url":"http://assets.epicurious.com/photos/560ea86ef3a00aeb2f1d7201/6:4/w_620%2Ch_413/105595.jpg","ingredients":["1 large onion, chopped","1 tablespoon olive oil","1 lb lean ground lamb","1 garlic clove, minced","1 1/2 teaspoons salt","1 teaspoon dried oregano, crumbled","1/2 teaspoon cinnamon","1/4 teaspoon sugar","1/4 teaspoon black pepper","1 lb eggplant, peeled and cut into 1/2-inch cubes","1 (28- to 32-oz) can crushed tomatoes","2 tablespoons unsalted butter","2 tablespoons all-purpose flour","2 cups milk","1 garlic clove","1 whole clove","1/2 lb feta, crumbled","1/2 teaspoon salt","1/4 teaspoon black pepper","2 large eggs","10 oz penne (3 cups)"],"sentences":["Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. ","Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. ","Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.","Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. ","Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. ","Season with salt and pepper.","Preheat oven to 425°F.","Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes. ","Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. ","Reduce heat and simmer, whisking occasionally, 5 minutes. ","Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.","Beat eggs in a large bowl and gradually add sauce to eggs, whisking.","Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. ","Toss half of pasta with lamb sauce and half with cheese sauce.","Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. ","Spoon pasta with cheese sauce on top, spreading evenly.","Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. ","Let stand 5 minutes before serving."]},{"origin_id":"54a4528119925f464b38ed9c","title":"Lamb and Eggplant Pastitsio","image_url":"http://assets.epicurious.com/photos/560ea86ef3a00aeb2f1d7201/6:4/w_620%2Ch_413/105595.jpg","ingredients":["1 large onion, chopped","1 tablespoon olive oil","1 lb lean ground lamb","1 garlic clove, minced","1 1/2 teaspoons salt","1 teaspoon dried oregano, crumbled","1/2 teaspoon cinnamon","1/4 teaspoon sugar","1/4 teaspoon black pepper","1 lb eggplant, peeled and cut into 1/2-inch cubes","1 (28- to 32-oz) can crushed tomatoes","2 tablespoons unsalted butter","2 tablespoons all-purpose flour","2 cups milk","1 garlic clove","1 whole clove","1/2 lb feta, crumbled","1/2 teaspoon salt","1/4 teaspoon black pepper","2 large eggs","10 oz penne (3 cups)"],"sentences":["Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. ","Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. ","Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.","Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. ","Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. ","Season with salt and pepper.","Preheat oven to 425°F.","Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes. ","Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. ","Reduce heat and simmer, whisking occasionally, 5 minutes. ","Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.","Beat eggs in a large bowl and gradually add sauce to eggs, whisking.","Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. ","Toss half of pasta with lamb sauce and half with cheese sauce.","Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. ","Spoon pasta with cheese sauce on top, spreading evenly.","Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. ","Let stand 5 minutes before serving."]},{"origin_id":"54a453b96529d92b2c02048f","title":"Lighter Lasagna","image_url":"","ingredients":["1 tablespoon extra-virgin olive oil","1/2 cup finely chopped onion","2 garlic cloves, minced","2 pounds chopped plum tomatoes (about 4 cups)","1/3 cup plus 2 tablespoons chopped fresh basil","1 cup low-fat ricotta cheese","1/4 cup (packed) grated low-fat mozzarella cheese","8 lasagna noodles, freshly cooked, cut crosswise in half","1/4 cup freshly grated Parmesan cheese"],"sentences":["Heat oil in large nonstick skillet over medium heat. ","Add onion and garlic; sauté 3 minutes. ","Add tomatoes with any juices; simmer until slightly thickened, about 10 minutes. ","Stir in 1/3 cup basil. ","Season with salt and pepper.","Stir ricotta cheese in small saucepan over medium-low heat until just heated through. ","Add mozzarella cheese; stir just until melted, about 1 minute. ","Season to taste with pepper.","Spoon 1/4 cup tomato sauce into bottom of each of 4 shallow bowls. ","Place 2 hot lasagna noodle halves side by side atop sauce in each bowl. ","Top with 1/4 of cheese mixture, then with 2 more noodle halves. ","Divide remaining sauce among bowls. ","Sprinkle with Parmesan and remaining 2 tablespoons basil; serve."]},{"origin_id":"54a4552619925f464b391058","title":"Linguine and Clams with Tomato-Fennel Salsa","image_url":"","ingredients":["2 cups chopped seeded tomatoes (about 4 large)","1/2 cup chopped fresh fennel bulb","1/4 cup chopped red onion","3 tablespoons (packed) chopped fresh basil","1 tablespoon olive oil (preferably extra-virgin)","1/2 teaspoon (packed) grated orange peel","2 cups dry white wine","1 teaspoon fennel seeds","1 teaspoon salt","1 large garlic clove, crushed","30 littleneck clams, scrubbed","12 ounces linguine"],"sentences":["Combine tomatoes, chopped fennel, red onion, basil, olive oil and orange peel in medium bowl. ","Season salsa with salt and pepper.","Bring wine, fennel seeds, salt and garlic to boil in very large pot. ","Reduce heat, cover tightly and simmer 10 minutes to blend flavors. ","Add clams. ","Increase heat to high, cover and cook until clams open, about 7 minutes (discard any clams that do not open.) ","Using slotted spoon, transfer clams to bowl. ","Strain clam cooking liquid through fine strainer; return to same pot. ","Boil until liquid is reduced to 1 2/3 cups, about 7 minutes. ","Add tomato salsa and bring to simmer. ","Remove from heat. ","Meanwhile, cook linguine in large pot with tomato mixture. ","Season with salt and pepper; toss to blend. ","Add clams; stir over medium heat until heated through, about 3 minutes."]},{"origin_id":"54a4541619925f464b3902b3","title":"Lentil Ravioli with Sausage and Yellow Tomato Sauce","image_url":"http://assets.epicurious.com/photos/560df906f3a00aeb2f1d64a5/6:4/w_620%2Ch_413/108570.jpg","ingredients":["1/4 cup vegetable oil","1 large onion, chopped","4 garlic cloves, chopped","2 anchovy fillets, finely chopped","1 1/2 tablespoons chopped jalapeño chiles with seeds","1/4 teaspoon (generous) turmeric","1 large pinch of saffron threads","1 1/2 pounds yellow tomatoes, cored, diced (about 3 1/2 cups)","3 tablespoons vegetable oil","1/2 cup finely chopped onion","1/4 cup chopped carrot","1/4 cup chopped celery","2 garlic cloves, chopped","1 cup dried French green lentils","2 tablespoons chopped seeded jalapeño chiles","1 teaspoon Hungarian hot paprika","2 3/4 cups low-salt chicken broth","1 tablespoon Sherry wine vinegar","72 (about) wonton wrappers (from two 12-ounce packages)","2 egg whites, beaten to blend","2/3 cup all purpose flour","1 large egg, beaten to blend","1 1/3 cups fresh breadcrumbs","1 pound fully cooked smoked sausages (such as cotechino, linguiça, or andouille), cut into 1/3-inch-thick slices","1/4 cup vegetable oil"],"sentences":["Heat oil in large saucepan over medium-high heat. ","Add onion and sauté until golden, about 12 minutes. ","Add garlic, anchovies, jalapeños, turmeric, and saffron. ","Stir until fragrant, about 1 minute. ","Mix in tomatoes. ","Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes. ","Season with salt and pepper. ","(Can be made 1 day ahead. ","Cover; refrigerate.)","Heat 3 tablespoons oil in medium saucepan over medium-high heat. ","Add onion and sauté until brown, about 8 minutes. ","Add carrot, celery, and garlic; sauté until vegetables begin to color, about 5 minutes. ","Add lentils, jalapeños, and paprika; stir to coat. ","Add broth and vinegar and bring to boil. ","Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour. ","Uncover and cook until all broth is absorbed, about 25 minutes longer. ","Season lentil mixture with salt and pepper. ","Using potato masher, mash mixture coarsely. ","Transfer filling to medium bowl and chill until cold, about 30 minutes.","Line 2 large baking sheets with foil or parchment paper. ","Working with 2 wonton wrappers at a time, brush each with egg white. ","Place 1 tablespoon filling in center of 1 wrapper. ","Top with second wrapper, egg white side down, and seal, pressing out any air. ","Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired. ","Place on prepared sheet. ","Repeat with remaining wrappers and filling. ","(Can be made 1 day ahead. ","Cover tightly and refrigerate.)","Place flour in 1 small bowl, egg in second small bowl, and breadcrumbs in third small bowl. ","Dip sausage pieces into flour, then egg, then crumbs to coat. ","Place on large plate. ","(Can be made 1 day ahead. ","Cover; chill.)","Preheat oven to 250°F. Heat 1/4 cup vegetable oil in heavy large skillet over medium heat. ","Add sausages. ","Sauté until golden, about 4 minutes per side. ","Place on baking sheet; keep warm in oven.","Bring large pot of generously salted water to boil. ","Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes. ","Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm. ","Repeat with remaining ravioli in 2 more batches. ","Rewarm sauce; spoon around ravioli. ","Top with sausage."]},{"origin_id":"54a43c626529d92b2c01a898","title":"Lasagne Rolls with Roasted Tomato and Eggplant","image_url":"http://assets.epicurious.com/photos/560dd81bf9a84192308a4fa3/6:4/w_620%2Ch_413/236985.jpg","ingredients":["2 1/2 pounds plum tomatoes, halved lengthwise","4 garlic cloves, peeled","6 tablespoons olive oil","1 1/2 teaspoons salt","1 teaspoon black pepper","2 pounds eggplant (preferably baby Italian), cut into 1-inch pieces","1/3 cup water","1 pound ricotta (preferably fresh)","1 ounce finely grated Parmigiano-Reggiano (1/2 cup)","1 large egg yolk, lightly beaten","1/2 teaspoon salt","1/2 teaspoon black pepper","3/4 teaspoon freshly grated nutmeg","6 dried lasagne noodles (long, narrow, and curly-edged; not no-boil; 6 ounces)"],"sentences":["Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Oil a 13- by 9-inch or other 3-quart glass or ceramic baking dish and a large shallow baking pan.","Toss together tomatoes, garlic, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in baking dish, then arrange tomatoes, cut sides up, in 1 layer. ","Toss eggplant with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in baking pan.","Roast tomatoes and eggplant, switching position of dish and pan halfway through baking, until tomato skins are wrinkled and beginning to brown and eggplant is golden brown and tender, 50 minutes to 1 hour. ","Cool vegetables slightly in dish and pan on racks. ","(Leave oven on.)","When tomatoes and garlic are cool enough to handle, transfer to a cutting board (do not clean baking dish). ","Cut each tomato half lengthwise into 3 pieces and coarsely chop garlic. ","Transfer to a large bowl, then stir in eggplant and water.","Stir together all filling ingredients until combined well.","Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until tender. ","Drain in a colander and rinse under cold running water. ","Lay noodles flat on a clean kitchen towel and pat dry with paper towels, then cut in half crosswise (you will have 12 noodles).","Move upper oven rack to middle position.","Spread out half of vegetable mixture in uncleaned baking dish. ","Lay 4 noodles on a work surface, then spread 3 tablespoons filling evenly over each noodle. ","Roll up noodles tightly and put rolls, seam sides down and without touching, in vegetable mixture in dish. ","Make 8 more rolls with remaining noodles and filling in same manner, transferring to dish.","Lightly brush rolls with water, then spoon remaining vegetables over rolls. ","Cover dish tightly with foil and bake until heated through, about 20 minutes."]},{"origin_id":"54a430c66529d92b2c0140df","title":"Linguine Primavera","image_url":"","ingredients":["1 cup canned low-salt chicken broth","16 sun-dried tomato halves (not packed in oil)","1 pound linguine","5 tablespoons olive oil","8 garlic cloves, minced","8 ounces shiitake mushrooms, stemmed, sliced","1 medium zucchini, chopped","12 broccoli rabe florets (from about, or 12 small broccoli florets","1/2 cup chopped fresh basil","1 cup freshly grated Parmesan cheese"],"sentences":["Bring broth to simmer in small saucepan. ","Remove from heat. ","Add tomatoes; let stand until soft, about 20 minutes. ","Drain, reserving broth. ","Thinly slice tomatoes.","Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.","Meanwhile, heat oil in heavy large skillet over high heat. ","Add minced garlic; sauté until golden, about 1 minute. ","Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. ","Simmer until vegetables are tender, about 3 minutes.","Drain linguine; return to pot. ","Add vegetables and toss to combine. ","Season with salt and pepper. ","Transfer mixture to bowl; sprinkle with cheese."]},{"origin_id":"54a461756529d92b2c02597c","title":"Linguine with Bacon, Sun-Dried Tomatoes and Cream","image_url":"","ingredients":["1 tablespoon olive oil","4 bacon slices, chopped","2 large shallots, chopped","1/2 cup whipping cream","1/4 cup sliced drained oil-packed sun-dried tomatoes","1/2 pound linguine","1/4 cup freshly grated Romano or Parmesan cheese","Salt and freshly ground pepper","","2 tablespoons pine nuts, toasted","Minced fresh Italian parsley","Additional freshly grated Romano or Parmesan cheese"],"sentences":["Heat oil in heavy large skillet over medium heat. ","Add bacon and cook until fat is rendered and bacon begins to color, about 6 minutes. ","Drain off fat. ","Add shallots and stir 1 minute. ","Add cream and bring to boil. ","Turn off heat and add sun-dried tomatoes.","Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain well. ","Return linguine to pot. ","Add sauce and 1/4 cup Romano and stir to coat. ","Season with salt and pepper. ","Divide between plates. ","Sprinkle with nuts and parsley. ","Serve, passing additional Romano separately."]},{"origin_id":"54a424d76529d92b2c00abb1","title":"Linguine with Bay Scallops, Fennel, and Tomatoes","image_url":"http://assets.epicurious.com/photos/54b33910460b4423363f0a33/6:4/w_620%2Ch_413/357250_linguine-bay-scallops_1x1.jpg","ingredients":["8 ounces linguine","3 tablespoons extra-virgin olive oil, divided","1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds","1 medium onion, halved, thinly sliced","1 pound bay scallops","1 6-ounce container cherry tomatoes, halved if large","1 tablespoon Pernod or other anise-flavored liqueur","4 tablespoons chopped fresh parsley, divided","1 lemon, cut into 4 wedges"],"sentences":["Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain, reserving 1/2 cup pasta cooking liquid.","Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. ","Add sliced fennel and onion; sprinkle with salt and pepper. ","Sauté until wilted but crisp-tender, about 6 minutes. ","Using slotted spoon, transfer to medium bowl.","Add remaining 1 tablespoon oil to skillet. ","Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes. ","Using slotted spoon, transfer to bowl with fennel-onion mixture. ","Add tomatoes to skillet and sauté until heated through, about 2 minutes. ","Return fennel-onion mixture and scallops to skillet. ","Mix in Pernod.","Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. ","Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds. ","Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges."]},{"origin_id":"54a42d4d6529d92b2c0114f9","title":"Linguine with Pesto Trapanese","image_url":"http://assets.epicurious.com/photos/560d79b97b55306961bf36f2/6:4/w_620%2Ch_413/351189_hires.jpg","ingredients":["3/4 cup slivered almonds","1 large handful fresh basil leaves","1 to 2 large garlic cloves","Several sprinkles of sea salt","6 ripe plum tomatoes","Handful of grated Pecorino (about 1/2 cup)","A generous splash of olive oil (about 1/3 cup)","1 pound linguine"],"sentences":["Sauté the almonds in a little olive oil until tan.","Put basil, garlic, and salt in food processor and chop. ","Put aside.","Put in almonds and pulse until size of orzo.","Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. ","Add some fresh-ground coarse pepper.","Boil linguine. ","If you are Sicilian, become hysterical at the prospect of overcooked pasta. ","Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. ","Save a cupful of pasta water.","Put pasta in with pesto and mix quickly. ","Add a little pasta water if necessary. ","Serve lukewarm or at room temperature."]},{"origin_id":"54a42d356529d92b2c0113bb","title":"Linguine With Clams (Linguine Con le Vongole)","image_url":"http://assets.epicurious.com/photos/583cb7adb5f0f6b670cf4b53/6:4/w_620%2Ch_413/linguine-and-clams-with-almonds-and-herbs-112816.jpg","ingredients":["3 tablespoons kosher or coarse sea salt","1 pound linguine","12 tablespoons extra-virgin olive oil","4 cloves garlic, thinly sliced","1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed","1 tablespoon plus 1 teaspoon red pepper flakes","1 cup dry white wine","1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped","1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped"],"sentences":["In large pot over moderately high heat, combine 8 quarts of water to boil and salt. ","Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).","Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. ","Add garlic and sauté until just golden, about 30 seconds. ","Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. ","Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.","Reserve 1/2 cup cooking water, then drain linguine and add to pan. ","Simmer, tossing occasionally, until linguine is just tender, about 1 minute. ","If necessary, add some of reserved cooking water to keep moist. ","Remove from heat. ","Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. ","Transfer to serving dish and serve immediately."]},{"origin_id":"54a43fef19925f464b38ab35","title":"Linguine with Eggplant","image_url":"","ingredients":["6 tablespoons extra-virgin olive oil","1 lb eggplant, cut into 1/2-inch cubes","2 cups chopped onion (2 medium)","1 tablespoon finely chopped garlic (2 cloves)","2 (14-oz) cans diced tomatoes in juice","2 teaspoons finely chopped fresh oregano","1/2 teaspoon salt","1/4 teaspoon dried hot red pepper flakes","1 lb dried linguine","1 tablespoon finely chopped fresh flat-leaf parsley","2 oz finely grated Pecorino Romano (1 cup)"],"sentences":["Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until beginning to smoke, then add eggplant and cook, stirring occasionally, until browned and tender, about 10minutes. ","Transfer to paper towels to drain.","Add onion, garlic, and remaining 2 tablespoons oil to skillet and cook over moderate heat, stirring occasionally, until onion is golden, 8 to 10 minutes. ","Add tomatoes (including juice), oregano, salt, and red pepper flakes and simmer, uncovered, until sauce is thickened and most of liquid is evaporated, about 10 minutes.","While tomato sauce is simmering, cook linguine in a 6- to 8-quart pot of  until al dente. ","Reserve 1 cup cooking water, then drain pasta in a colander and return to pot. ","Add tomato sauce and toss to coat, then add eggplant, parsley, and some reserved cooking water if necessary (to thin sauce) and gently toss. ","Season with salt and pepper and transfer to a bowl. ","Sprinkle with some of cheese and serve remainder on the side."]},{"origin_id":"54a42bd019925f464b37fc2c","title":"Linguine with Red, Yellow, and Orange Tomatoes","image_url":"","ingredients":["12 ounces linguine","1/4 cup olive oil","3 large garlic cloves, chopped","1/2 teaspoon dried crushed red pepper","4 cups diced seeded red, yellow, and orange tomatoes (about 2 pounds)","1 tablespoon white balsamic vinegar","1 large bunch watercress, trimmed","1 cup finely grated Parmesan cheese plus additional for serving"],"sentences":["Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.","Meanwhile, heat oil in heavy large skillet over medium-high heat. ","Add garlic and crushed pepper; stir 30 seconds. ","Add tomatoes; sauté just until heated through, about 2 minutes. ","Mix in vinegar; season sauce with salt and pepper.","Drain pasta and add to skillet; add watercress and 1 cup Parmesan cheese. ","Toss until watercress wilts and sauce coats pasta. ","Transfer to bowl. ","Serve, passing additional cheese separately."]},{"origin_id":"54a476c16529d92b2c02ae0e","title":"Swiss Chard Ravioli with Quick Tomato Sauce","image_url":"","ingredients":["1 1/2 pounds Swiss chard, stems and ribs discarded and leaves washed and drained","3 tablespoons finely chopped onion","1 garlic clove, chopped fine","2 tablespoons pine nuts, chopped coarse","2 tablespoons extra-virgin olive oil","4 Kalamata olives, pitted and chopped fine","3 tablespoons golden raisins, chopped fine","Food Processor Pasta Dough","all-purpose flour for dusting","Accompaniment: Quick Tomato Sauce","freshly grated Parmesan for serving"],"sentences":["Finely chop Swiss chard (you should have about 6 packed cups). ","In a large non-stick skillet sauté onions, garlic, and pine nuts in oil over moderately high heat until onion is softened and pine nuts are a few shades darker. ","Stir in olives, raisins, and half of Swiss chard and cook, stirring, until chard is slightly wilted. ","Stir in remaining chard and season with salt and pepper. ","Cook filling, covered, over moderate heat, stirring occasionally, until chard is tender, about 5 minutes and cool. ","Chill filling, uncovered, at least 1 hour or, covered, up to 1 day.","Set smooth rollers of pasta machine on widest setting. ","Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap. ","Flatten unwrapped piece of dough into rectangle and feed through rollers. ","Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.","Turn dial down to next (smaller) setting and feed dough through rollers without folding. ","Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached and pasta is about 3 1/2 inches wide.","Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). ","Around each mound of filling brush dough very lightly with water. ","Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. ","With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.","Line a large tray with a dry kitchen towel and arrange ravioli in one layer. ","Make more ravioli with remaining 3 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in one layer. ","Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.","In an 8-quart kettle bring 7 quarts of salted water to a boil. ","Cool ravioli until tender, 3 to 4 minutes, and drain in a colander. ","In a heated large bowl immediately toss ravioli with sauce.","Serve ravioli with Parmesan."]},{"origin_id":"54a47cb919925f464b39bdb4","title":"Linguine with Sun-Dried Tomato Pesto","image_url":"","ingredients":["1 cup drained oil-packed sun-dried tomatoes (about 6 ounces)","1/2 cup grated Romano cheese or Parmesan cheese","1/4 cup chopped fresh basil or 1 tablespoon dried","2 tablespoons pine nuts, toasted","3 garlic cloves","3/4 cup olive oil","3/4 pound linguine pasta"],"sentences":["Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. ","With machine running, gradually add olive oil and process until smooth paste forms. ","(Can be made prepared 2 weeks ahead. ","Cover and refrigerate.)","Cook linguine in large pot of boiling salted water until just tender but still firm to bite. ","Drain, reserving 1/2 cup cooking liquid. ","Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. ","Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. ","Season to taste with salt and pepper and serve."]},{"origin_id":"54a40d006529d92b2c00438e","title":"Linguine with Salmon and Arugula","image_url":"","ingredients":["2 tablespoons butter","2 tablespoons olive oil","2 shallots, minced (about 3/4 cup)","3 garlic cloves, minced","3 plum tomatoes, chopped","1 1/3 cups dry white wine","1/2 cup bottled clam juice","2 tablespoons fresh lemon juice","1 teaspoon dried marjoram","1 3/4 pounds skinless salmon fillets, cut into 1/2- to 3/4-inch pieces","3 cups loosely packed fresh arugula","2 tablespoons drained capers","1 tablespoon chopped fresh basil","1 tablespoon chopped fresh parsley","12 ounces linguine"],"sentences":["Melt butter with olive oil in heavy large skillet over medium heat. ","Add shallots and garlic; sauté 3 minutes. ","Add tomatoes and cook just until tender, about 5 minutes. ","Increase heat to medium-high. ","Add wine, clam juice, lemon juice and marjoram; simmer 5 minutes. ","Add salmon and simmer until almost cooked through, stirring occasionally, about 5 minutes. ","Add arugula, capers and fresh herbs to salmon mixture. ","Simmer until salmon is just cooked through and arugula is just wilted, about 2 minutes. ","Season to taste with salt and pepper.","Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.","Drain pasta well and return to pot. ","Add salmon-arugula mixture to pasta and toss to coat. ","Serve warm."]},{"origin_id":"54a4686c6529d92b2c0275a3","title":"Linguine with Shrimp and Asparagus","image_url":"","ingredients":["1/4 cup (1/2 stick) butter","1 pound uncooked medium shrimp, peeled, deveined","1 cup sliced shallots (about 3 large shallots)","16 asparagus spears, trimmed, cut into 1-inch pieces","1 pound plum tomatoes, peeled, seeded, chopped","1 cup whipping cream","1/2 cup vodka","1/2 cup sliced drained oil-packed sun-dried tomatoes (about 2 ounces)","12 ounces linguine","1/4 cup thinly sliced fresh basil"],"sentences":["Melt 1/4 cup butter in large skillet over medium-high heat. ","Add shrimp; sautée until opaque in center, about 2 minutes. ","Using slotted spoon, transfer shrimp to bowl. ","Add shallots and asparagus to saucepan; sautée until shallots are tender and slightly brown, about 3 minutes. ","Add plum tomatoes, cream, vodka and sun-dried tomatoes. ","Simmer until tomatoes are tender, about 4 minutes. ","Add shrimp; toss to coat.","Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. ","Drain well, reserving 1/2 cup cooking liquid. ","Return pasta and reserved cooking liquid to pot. ","Add sauce; toss to coat. ","Season with salt and pepper. ","Transfer to serving dish. ","Sprinkle with basil and serve."]},{"origin_id":"54a40cfe19925f464b3740fc","title":"Linguine with Shellfish Sauce","image_url":"http://assets.epicurious.com/photos/561025f5f9a84192308aa386/6:4/w_620%2Ch_413/103431.jpg","ingredients":["6 tablespoons extra-virgin olive oil","2 garlic cloves, minced","3/4 teaspoon dried crushed red pepper","12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole","1 1/4 cups dry white wine","1 28-ounce can Italian-style tomatoes with basil","2 teaspoons tomato paste","1/4 cup water","2 pounds small littleneck clams, scrubbed","1 pound mussels, scrubbed, debearded","1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces","8 ounces uncooked large shrimp, peeled, deveined","4 ounces bay scallops","3 tablespoons chopped fresh Italian parsley","1 pound linguine"],"sentences":["Heat 3 tablespoons oil in large skillet over medium heat. ","Add garlic and crushed red pepper; stir 1 minute. ","Add squid; sauté just until opaque, about 3 minutes. ","Add wine; simmer until liquid is reduced by half, about 20 minutes. ","Add tomatoes with juices and tomato paste. ","Bring to simmer, breaking up tomatoes. ","Cover; simmer over low heat 40 minutes.","Bring 1/4 cup water to boil in another large skillet over high heat. ","Add clams and mussels. ","Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). ","Transfer shellfish to colander set over medium bowl; drain.","Strain juices from skillet and medium bowl through fine sieve into tomato sauce. ","Simmer sauce uncovered until slightly thickened, about 10 minutes. ","Add lobster, shrimp and scallops. ","Simmer 2 minutes. ","Add clams and mussels from colander. ","Simmer 1 minute longer. ","Stir in remaining 3 tablespoons oil and parsley. ","Season with salt and pepper.","Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Return to pot. ","Add shellfish sauce; toss to coat."]},{"origin_id":"54a44be419925f464b38c0d9","title":"Linguine with Shrimp and Plum Tomatoes","image_url":"http://assets.epicurious.com/photos/560ea7e77b55306961bff63c/6:4/w_620%2Ch_413/104810.jpg","ingredients":["2 pounds uncooked large shrimp, peeled, deveined, tails left intact","10 tablespoons extra-virgin olive oil","1 pound assorted wild mushrooms (such as crimini, baby portable, and stemmed shiitake), sliced","4 pounds plum tomatoes, seeded, chopped (about 7 1/2 cups)","1 1/2 cups chopped fresh basil","1 1/2 cups plus 2 tablespoons chopped fresh parsley","6 garlic cloves, minced","1/2 teaspoon dried crushed red pepper (optional)","1 pound feta cheese, crumbled (about 2 1/2 cups)","2 cups grated Parmesan cheese","1 1/2 pounds linguine"],"sentences":["Place shrimp in medium bowl; sprinkle with salt and pepper. ","Heat 3 tablespoons oil in heavy large skillet over medium-high heat. ","Add shrimp; sauté until cooked through, about 3 minutes. ","Using slotted spoon, transfer to plate; cover. ","Add 4 tablespoons oil to same skillet. ","Add mushrooms; sauté until tender, about 8 minutes. ","Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through. ","Mix in both cheeses.","Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. ","Drain. ","Return to pot. ","Add 3 tablespoons oil; toss to coat. ","Add mushroom-tomato mixture to pasta; toss to coat. ","Season with salt and pepper. ","Transfer linguine to large bowl. ","Top with shrimp and 2 tablespoons parsley."]},{"origin_id":"54a4168f19925f464b375c64","title":"Spinach- and Cheese- Stuffed Pasta Shells","image_url":"","ingredients":["2 10-ounce packages frozen chopped spinach, thawed","15 ounces ricotta cheese","1 cup (about 4 ounces) grated Parmesan","2 tablespoons fennel seeds","2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled","3 garlic cloves, minced","Salt and pepper","","3 1/2 cups purchased marinara or spaghetti sauce","32 jumbo pasta shells, freshly cooked","Additional grated Parmesan"],"sentences":["Squeeze spinach dry. ","Transfer spinach to large bowl. ","Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. ","Season mixture with salt and pepper; blend.","Preheat oven to 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. ","Fill each pasta shell with spinach mixture. ","Place shells, filling side up, in dish. ","Spoon remaining sauce over shells. ","Sprinkle with remaining 1/2 cup Parmesan. ","Cover loosely with foil and bake until heated through, about 30 minutes. ","Serve, passing additional Parmesan separately."]},{"origin_id":"54a47f3119925f464b39c6cf","title":"Linguine with Tomato-Leek Sauce","image_url":"","ingredients":["1/4 cup olive oil","2 large leeks (white and pale green parts only), chopped","1 red bell pepper, diced","1/2 head cauliflower, cut into small florets","4 large tomatoes, seeded, chopped","1/4 teaspoon dried tarragon, crumbled","8 ounces linguine, freshly cooked","Grated Parmesan"],"sentences":["Heat oil in heavy large skillet over medium heat. ","Add leeks and bell pepper. ","Sauté until just beginning to soften, about 5 minutes. ","Add cauliflower, tomatoes and tarragon and cook until cauliflower is tender, stirring occasionally, about 20 minutes. ","Season with salt and pepper. ","Pour sauce over pasta. ","Serve, passing Parmesan separately."]},{"origin_id":"54a461096529d92b2c0257c1","title":"Linguine with Shrimp, Tomatoes, and Feta Sabraw","image_url":"","ingredients":["1 pound medium shrimp (about 40)","2 pints vine-ripened cherry tomatoes","4 large garlic cloves","1 bunch scallions","1/4 cup extra-virgin olive oil","1/2 cup finely chopped fresh basil leaves","1 1/2 cups crumbled feta (about 6 ounces)","1 pound dried linguine"],"sentences":["Shell shrimp and, if desired, devein. ","In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.","Halve tomatoes and mince garlic. ","Finely chop scallions. ","In a large bowl stir together all ingredients except linguine with salt and pepper to taste. ","Chill sauce, covered, 1 hour. ","Let sauce stand at room temperature, stirring occasionally, 20 minutes.","In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. ","Reserve 1/3 cup pasta water and drain pasta. ","Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency."]},{"origin_id":"54a432fb19925f464b3855da","title":"Linguine with Tomatoes, Olives, Feta, and Parsley","image_url":"","ingredients":["3 1/2 cups chopped seeded vine-ripened tomatoes (about 7), divided","1/2 cup dry white wine","2 garlic cloves, chopped","1/2 cup extra-virgin olive oil","1/2 cup pitted Kalamata olives, chopped","3/4 pound linguine","1/2 cup coarsely chopped fresh Italian parsley","1/2 cup coarsely chopped fresh basil","1 tablespoon balsamic vinegar","1 1/2 cups crumbled feta cheese (5 to 6 ounces), divided"],"sentences":["Purée 2 1/2 cups tomatoes, wine, and garlic in blender. ","Heat oil in heavy large skillet over medium-high heat. ","Add tomato puree and olives. ","Cook until sauce begins to thicken, stirring often, about 6 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain, reserving 1/2 cup pasta cooking liquid.","Add pasta, parsley, basil, and vinegar to sauce in skillet. ","Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. ","Season to taste with salt and pepper. ","Mix in remaining 1 cup tomatoes and half of cheese. ","Mound pasta in bowl. ","Sprinkle with remaining cheese."]},{"origin_id":"54a47a706529d92b2c02bc02","title":"Linguine with Spicy Tomato and Clam Juice","image_url":"","ingredients":["1 28-ounce can Italian plum tomatoes, drained","4 tablespoons olive oil","1/2 red onion, chopped","3 large garlic cloves, minced","1/4 teaspoon dried crushed red pepper","Salt and pepper","","2 tablespoons chopped fresh marjoram or 1 1/2 teaspoons dried, crumbled","2 tablespoons chopped fresh Italian parsley","1 pound fresh clams","8 ounces linguine"],"sentences":["Gently squeeze tomatoes to remove juices, then chop. ","Heat 3 tablespoons oil in heavy large saucepan over medium heat. ","Add onion and sauté until tender, about 5 minutes. ","Add garlic and sauté until soft, about 4 minutes. ","Add dried red pepper and stir 20 seconds. ","Mix in tomatoes and simmer until sauce thickens, stirring frequently, about 5 minutes. ","Season with salt and pepper. ","Stir in half of marjoram and half of parsley. ","Add clams to sauce. ","Cover and cook sauce until clams open, about 5 minutes.","Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. ","Drain well. ","Transfer to large bowl. ","Add remaining 1 tablespoon oil and toss to coat. ","Pour clams and sauce over, discarding any clams that do not open. ","Sprinkle with remaining chopped fresh herbs."]},{"origin_id":"54a47d066529d92b2c02c65f","title":"Linguine with Tomato-Basil Clam Sauce","image_url":"","ingredients":["1 pound plum tomatoes","3 dozen littleneck clams, scrubbed well","1/4 cup water","1/2 pound linguine","3 garlic cloves, minced","1 tablespoon extra-virgin olive oil","1/2 teaspoon dried hot red pepper flakes","1/2 cup fresh basil leaves, chopped"],"sentences":["In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. ","Peel, seed, and dice tomatoes.","In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. ","(Discard any clams that are unopened after 10 minutes.) ","Remove kettle from heat, reserving liquid.","In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. ","Drain linguine in a colander.","While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. ","Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. ","Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste."]},{"origin_id":"54a415c26529d92b2c005bac","title":"Macaroni, Tomato, Corn and Basil Salad","image_url":"","ingredients":["3/4 cup uncooked elbow macaroni (about 3 1/2 ounces)","4 medium tomatoes, cut into thin wedges","5 green onions, thinly sliced","1 cup thin slices halved English hothouse cucumber","1 cup fresh corn kernels or frozen, thawed","1 cup (packed) fresh basil leaves","1/3 cup plain nonfat yogurt","3 tablespoons low-fat mayonnaise","1 1/2 tablespoons fresh lime juice","2 garlic cloves, peeled"],"sentences":["Cook macaroni in medium saucepan of boiling salted water until just tender but still firm to bite. ","Drain. ","Rinse under cold water. ","Drain well. ","Transfer macaroni to large bowl. ","Add tomatoes, green onions, cucumber and corn.","Blend basil, yogurt, mayonnaise, lime juice and garlic in processor until basil is finely chopped. ","Add basil dressing to macaroni mixture and toss to blend. ","Season salad with salt and pepper. ","(Can be prepared 4 hours ahead. ","Cover and refrigerate.)"]},{"origin_id":"54a42be26529d92b2c01025b","title":"Lobster Pasta with Herbed Cream Sauce","image_url":"http://assets.epicurious.com/photos/560dd6c77b55306961bfa847/6:4/w_620%2Ch_413/231284.jpg","ingredients":["3 1 3/4-pound live lobsters","3 tablespoons olive oil","1/4 cup tomato paste","2 large plum tomatoes, chopped","1/3 cup dry white wine","2 tablespoons white wine vinegar","2 garlic cloves, sliced","2 fresh tarragon sprigs","2 fresh thyme sprigs","2 fresh Italian parsley sprigs","6 cups whipping cream","1 1/2 pounds fettuccine or linguine"],"sentences":["Bring very large pot of salted water to boil. ","Add lobsters. ","Boil until cooked through, about 12 minutes (or cook in batches, if necessary). ","Using tongs, transfer lobsters to large rimmed baking sheet. ","Remove meat from tail and claws; place meat in medium bowl. ","Remove any roe from bodies and place in small bowl. ","Cover and chill meat and roe (if any). ","Remove tomalley (green matter) from bodies and discard. ","Reserve bodies and shells.","Heat oil in heavy large pot over high heat. ","Add reserved lobster bodies and shells. ","Sauté 3 minutes. ","Reduce heat to low. ","Add tomato paste; stir 3 minutes. ","Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. ","Add cream; boil 2 minutes. ","Reduce heat to medium-low. ","Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. ","Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. ","Discard contents of strainer. ","(Lobster and sauce can be prepared 1 day ahead. ","Cover separately and chill.)","Transfer sauce to heavy large saucepan. ","Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. ","Add to sauce. ","Gently rewarm over low heat, stirring occasionally.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain; return pasta to pot. ","Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. ","Season with salt and pepper. ","Transfer to large shallow bowl and serve."]},{"origin_id":"54a456136529d92b2c0221e1","title":"Macaroni with Spiced Beef and Tomato Sauce","image_url":"","ingredients":["2 tablespoons olive oil","1 pound ground sirloin","2 large onions, halved, thinly sliced","1 teaspoon ground cinnamon","1/4 teaspoon cayenne pepper","1/8 teaspoon ground cloves","1/3 cup dry red wine","2 tomatoes, cut into 1/2-inch pieces","1 8-ounce can tomato sauce","8 ounces large macaroni","Freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy large pot over high heat. ","Add meat and onions and sauté until brown, about 10 minutes. ","Reduce heat to medium and add cinnamon, cayenne, and cloves; sauté 5 minutes. ","Add wine, tomatoes, and tomato sauce; simmer until mixture is thick, stirring occasionally, about 10 minutes. ","(Can be made 1 day ahead. ","Cool slightly. ","Chill sauce uncovered until cool, then cover and chill. ","Rewarm before continuing.)","Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain. ","Add to sauce and toss to coat. ","Season to taste with salt and pepper. ","Transfer pasta to bowl. ","Sprinkle with grated Parmesan cheese and serve."]},{"origin_id":"54a4735d19925f464b399a3f","title":"Mediterranean-Style Penne","image_url":"","ingredients":["8 bacon slices, chopped","1 large onion, chopped","1 small eggplant, cut into 1-inch cubes","2 cups chopped peeled seeded tomatoes","4 large garlic cloves, chopped","1 tablespoon red wine vinegar","1 teaspoon dried thyme, crumbled","1/3 cup drained capers, rinsed","1 pound penne pasta","2 tablespoons olive oil","1 1/2 cups feta cheese (about 7 ounces), crumbled","1/2 cup pitted Kalamata olives","Chopped Italian parsley"],"sentences":["Cook bacon in heavy large skillet over medium-high heat until crisp. ","Transfer to paper towels using slotted spoon. ","Add onion and eggplant to drippings in skillet. ","Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. ","Add tomatoes, garlic, vinegar and thyme. ","Reduce heat to medium and cook 5 minutes. ","Stir in capers. ","Season with salt and pepper.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Transfer to large bowl. ","Toss with olive oil. ","Mix in eggplant sauce, feta, olives and bacon. ","Sprinkle with parsley and serve."]},{"origin_id":"54a4735d19925f464b399a3f","title":"Mediterranean-Style Penne","image_url":"","ingredients":["8 bacon slices, chopped","1 large onion, chopped","1 small eggplant, cut into 1-inch cubes","2 cups chopped peeled seeded tomatoes","4 large garlic cloves, chopped","1 tablespoon red wine vinegar","1 teaspoon dried thyme, crumbled","1/3 cup drained capers, rinsed","1 pound penne pasta","2 tablespoons olive oil","1 1/2 cups feta cheese (about 7 ounces), crumbled","1/2 cup pitted Kalamata olives","Chopped Italian parsley"],"sentences":["Cook bacon in heavy large skillet over medium-high heat until crisp. ","Transfer to paper towels using slotted spoon. ","Add onion and eggplant to drippings in skillet. ","Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. ","Add tomatoes, garlic, vinegar and thyme. ","Reduce heat to medium and cook 5 minutes. ","Stir in capers. ","Season with salt and pepper.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Transfer to large bowl. ","Toss with olive oil. ","Mix in eggplant sauce, feta, olives and bacon. ","Sprinkle with parsley and serve."]},{"origin_id":"54a43e456529d92b2c01aea7","title":"Mediterranean Chicken Salad","image_url":"http://assets.epicurious.com/photos/560df2557b55306961bfe145/6:4/w_620%2Ch_413/109681.jpg","ingredients":["6 tablespoons olive oil","2 tablespoons plus 2 teaspoons tarragon vinegar","1 tablespoon chopped fresh tarragon","1/2 tablespoon fresh lemon juice","1/2 tablespoon Dijon mustard","3 cups diced cooked chicken (from one 3-pound purchased cooked chicken)","1/2 cup orzo (rice-shaped pasta; about 3 ounces)","1 cup halved cherry tomatoes (about 10 ounces)","1 6-ounce jar marinated artichoke hearts, drained","1/2 cup coarsely chopped pitted Kalamata olives","1/3 cup dried currants","1 1/2 tablespoons drained capers"],"sentences":["Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. ","Season dressing to taste with salt and pepper. ","Place chicken in medium bowl. ","Mix in 1/4 cup dressing.","Cook orzo in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Rinse under cold water to cool; drain well. ","Transfer orzo to large bowl. ","Stir in remaining dressing and toss to coat. ","Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. ","Season salad to taste with salt and pepper and serve."]},{"origin_id":"54a47e9519925f464b39c482","title":"Spicy Spaghetti with Clams and Red Bell Pepper","image_url":"","ingredients":["2 tablespoons olive oil","1 cup coarsely chopped red bell pepper","2 tablespoons chopped garlic","2 tablespoons chopped fresh oregano or 2 1/2 teaspoons dried","1/2 teaspoon dried crushed red pepper","1 1/2 cups crushed tomatoes with added puree","1/2 cup dry red wine","24 small clams, scrubbed","3/4 pound spaghetti, freshly cooked"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Add bell pepper, garlic, oregano and dried red pepper. ","Sauté until bell pepper is almost tender, about 5 minutes. ","Add tomatoes and wine and simmer until flavors blend, about 2 minutes. ","Add clams. ","Cover and cook until clams open, about 8 minutes. ","Using tongs, transfer clams to bowl (discard any that do not open). ","Season sauce to taste with salt and pepper.","Divide spaghetti among 4 bowls. ","Top with sauce and clams and serve."]},{"origin_id":"54a477df6529d92b2c02b243","title":"Spicy Tomato Sauce","image_url":"","ingredients":["3 garlic cloves, minced","3 tablespoons olive oil","1 large onion, chopped fine","1/2 teaspoon dried hot red pepper flakes","two 28- to 32-ounce cans tomatoes including juice, puréed coarse in a blender in 2 batches","1/2 teaspoon dried thyme, crumbled"],"sentences":["In a heavy 5-quart saucepan cook garlic in oil over moderate heat, stirring, until golden and add onion and red pepper flakes. ","Cook mixture, stirring, until onion is softened and add tomato purée, thyme, and salt and pepper to taste. ","Simmer sauce, stirring occasionally, 35 minutes, or until thickened slightly. ","Sauce may be made 3 days ahead and chilled, covered."]},{"origin_id":"54a4327f6529d92b2c015740","title":"Manicotti","image_url":"http://assets.epicurious.com/photos/560df2277b55306961bfe0bd/6:4/w_620%2Ch_413/109442.jpg","ingredients":["3 tablespoons olive oil","1 medium onion, chopped","3 garlic cloves, minced","2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped","1/2 cup water","1 teaspoon sugar","1 teaspoon salt","1/4 cup chopped fresh basil","3 large eggs","1 1/2 cups water","1 1/4 cups all-purpose flour","1/2 teaspoon salt","1 tablespoon unsalted butter, melted","2 lb fresh ricotta (3 cups)","2 large eggs","1 oz finely grated Parmigiano-Reggiano (1/2 cup)","1/3 cup chopped fresh parsley","1/2 teaspoon salt","1/2 teaspoon black pepper","1/2 lb fresh mozzarella","Special equipment: 2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square"],"sentences":["Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. ","Add garlic and sauté, stirring, until golden, about 1 minute. ","Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. ","Stir in basil and remove from heat.","Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). ","Sift in flour and salt, then stir batter until just combined. ","Force through a medium-mesh sieve into another bowl.","Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. ","Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. ","(If batter sets before skillet is coated, reduce heat slightly for next crêpe.) ","Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. ","Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.","Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.","Put oven rack in middle position and preheat oven to 425°F.","Cut mozzarella lengthwise into 1/4-inch-thick sticks.","Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. ","Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. ","Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. ","Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). ","Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. ","Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. ","Serve remaining sauce on the side."]},{"origin_id":"54a460236529d92b2c025306","title":"Marietta's Spaghetti","image_url":"","ingredients":["12 Roma or plum tomatoes (about 1 3/4 pounds)","salt and pepper to taste","","3 cloves garlic","1/2 bunch parsley","1/2 cup olive oil","4 quarts water","1 tablespoon salt (for cooking the pasta)","1 pound dried spaghetti","2 tablespoons butter","1 bunch fresh basil (1/2 cup chopped)"],"sentences":["Preheat oven to 350°F.","Cut the tomatoes in half lengthwise, and place them — cut side up — in a large shallow baking dish. ","Salt and pepper them lightly.","Peel and finely chop 3 cloves of garlic.","Wash the parsley and pat dry; remove and discard the stems. ","Finely chop the leaves (you want about 1/2 cup.)","Mix together the garlic, half of the parsley, and 2 tablespoons of the olive oil in a small bowl. ","Using a spoon or your fingers, pat the garlic mixture on the tomatoes, and drizzle on 2 more tablespoons of the olive oil.","Bake for 45 minutes, uncovered. ","The tomatoes should be mushy; if not, bake for another 10 minutes and test again.","After the tomatoes have baked for 30 minutes, fill a 6-quart pot about 2/3 full of water, stir in the 1 tablespoon salt, and set over high heat, covered. ","When the water reaches a full boil, add the spaghetti and stir. ","After about 10 minutes, start testing pieces of pasta every minute or so until the spaghetti feels tender but still firm.","Pour the water and the spaghetti into a colander set in the sink. ","Let the pasta drain.","Melt the butter in a small pot over medium heat.","Chop the basil leaves into small pieces.","In a large serving bowl, mix together the remaining parsley and olive oil, the melted butter, and the basil. ","Add the drained spaghetti and the baked tomatoes. ","Using two forks, lift small batches of spaghetti until it is all coated with the oil-butter mixtue and the tomatoes are well distributed. ","Serve immediately."]},{"origin_id":"54a4728819925f464b3996f2","title":"Mexican Pasta Salad","image_url":"","ingredients":["1 1/4 pounds fusilli pasta","1 1/2 tablespoons plus 1/3 cup olive oil","1 2 1/2-pound roasted chicken, skinned, meat shredded or 7 cups shredded cooked turkey","4 large tomatoes, seeded, diced (about 4 cups)","3 cups corn kernels (fresh or frozen, thawed)","3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips","1/2 large red onion, chopped","2 tablespoons plus 1 teaspoon Dijon mustard","2 tablespoons plus 1 teaspoon fresh lime juice","2 jalapeño chilies, seeded, minced","1 1/4 teaspoons chili powder","1 1/4 teaspoons ground cumin","2 bunches fresh cilantro, coarsely chopped"],"sentences":["Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Rinse pasta with cold water to cool. ","Drain pasta well. ","Transfer pasta to large bowl. ","Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. ","Add shredded chicken or turkey, diced tomatoes, corn kernels, carrot strips and chopped onion and toss.","Mix Dijon mustard and fresh lime juice in small bowl. ","Gradually mix in remaining 1/3 cup olive oil. ","Mix in minced jalapeño chilies, chili powder and ground cumin. ","Add dressing and chopped fresh cilantro to salad and mix to blend. ","Season to taste with salt and pepper. ","(Salad can be prepared 4 hours ahead. ","Cover and refrigerate.)"]},{"origin_id":"54a45faa6529d92b2c024f4d","title":"Macaroni à la Gisolfi","image_url":"","ingredients":["1 tablespoon olive oil","1 onion, diced","1 green pepper, diced","1 lb. ground beef, broken up","2 8-ounce cans tomato sauce","salt and pepper to taste","","1/2 lb. elbow macaroni","Italian seasoning mix (optional; available at most supermarkets)"],"sentences":["??","ute; (my mom always used an electric frying pan, but any large skillet will do) onion and pepper in olive oil until soft.","Add the ground beef and continue cooking on medium heat until meat is browned. ","Season with Italian flavoring, salt, and pepper. ","Add tomato sauce and stir well. ","Let cook on low heat for another 15 to 20 minutes.","Meanwhile, cook macaroni in boiling, salted water. ","Drain well and add to frying pan. ","Stir ingredients together and serve warm with a salad and Italian bread."]},{"origin_id":"54a42a7c19925f464b37ecc3","title":"Pasta à la Checca","image_url":"http://assets.epicurious.com/photos/560d78947b55306961bf3434/6:4/w_620%2Ch_413/242645_hires.jpg","ingredients":["8 ounces thin spaghetti","2 pints cherry tomatoes (such as orange, red, and yellow teardrop varieties)","2 garlic cloves, peeled and finely chopped","4 tablespoons extra-virgin olive oil","1 cup fresh arugula (optional)","Kosher salt and freshly ground black pepper to taste",""],"sentences":["1. ","Cook the pasta until al dente.","2. ","Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).","3. ","Add the garlic, oil, arugula (if using), salt, and pepper; set aside.","4. ","Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. ","If the pasta is still a little dry, add some of the cooking water.","5. ","Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. ","Serve warm or at room temperature."]},{"origin_id":"54a47bcf6529d92b2c02c16f","title":"Nika Hazleton's Penne with Tomato, Eggplant, and Anchovy Sauce","image_url":"","ingredients":["2 medium eggplants (about 1 pound each)","Salt","3/4 cup olive oil, or as needed","5 anchovy fillets","1 large onion, chopped (about 1 1/4 cups)","2 large garlic cloves, minced","1 pound ripe Italian plum tomatoes, peeled and chopped","1/2 to 1 cup dry white wine","ground black pepper","1/3 cup shredded fresh basil leaves or 1 tablespoon dried basil","1 pound penne or other short pasta","3/4 cup grated pecorino cheese"],"sentences":["Peel the eggplants, leaving a 1/2-inch strip on each of four sides. ","Trim the ends and cut into 1/2-inch slices. ","Layer the slices in a colander and sprinkle each layer with a little salt. ","Cover with wax paper and weigh down with something heavy, such as a large can. ","Set the colander in the sink. ","Let the eggplant stand for 30 minutes to an hour to drain off the bitter juices. ","Press down with your hands to extract all possible liquid.","Dry the eggplant. ","Heat 3 tablespoons of the oil in a skillet over moderately high heat. ","Fry about one third of the eggplant slices until golden on both sides. ","Remove with a slotted spoon to paper towels to drain. ","Add 2 to 3 more tablespoons oil to the skillet and fry another third of the eggplant slices. ","Remove and drain. ","Add 2 more tablespoons of oil and fry the remaining eggplant. ","Drain and reserve.","Place the anchovies in lukewarm water to cover to remove the salt. ","Soak for 5 minutes; change the water; let stand for 10 more minutes. ","As the anchovies are soaking, heat the remaining 4 tablespoons oil in a medium saucepan. ","Add the onion and garlic and cook over moderate heat, stirring constantly, until soft. ","Add the tomatoes. ","Bring to a boil. ","Lower the heat and cook, uncovered, for 10 to 15 minutes, or until the sauce has thickened.","While the sauce is cooking, chop the anchovies fine. ","Stir the anchovies and fried eggplant slices into the sauce with a fork, mashing the eggplant into lumps. ","Depending on the tomatoes, the sauce may be very thick. ","Thin it with the wine to the consistency of pancake batter. ","Taste for saltiness and, if necessary, add a little more salt. ","Add a generous amount of pepper, stir in the basil leaves, and continue to cook. ","In a kettle of boiling salted water cook the pasta until it is al dente and drain.","Pour the sauce into a heated serving dish and add the pasta. ","Toss and sprinkle with the pecorino. ","Toss again at the table."]},{"origin_id":"54a45eb319925f464b394540","title":"Spicy Pasta with Tomatoes and Arugula","image_url":"","ingredients":["4 teaspoons pine nuts","2 large garlic cloves","2 cups coarsely chopped seeded tomatoes (about 1 pound)","2 tablespoons extra-virgin olive oil","1 large jalape&;ntilde;o chili, seeded, chopped","2 cups salad macaroni or other small tubular pasta","2 cups sliced arugula (about 2 large bunches)"],"sentences":["Finely chop pine nuts and garlic in processor. ","Transfer to large nonstick skillet. ","Add tomatoes, oil and jalapeño. ","Season mixture with salt and pepper. ","Let stand 1 hour at room temperature.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Reserve 1/4 cup pasta cooking liquid. ","Drain. ","Add pasta and 1/4 cup cooking liquid to tomato mixture. ","Stir over medium-high heat until heated through, about 4 minutes. ","Remove from heat. ","Add arugula; toss to blend. ","Season with salt and pepper."]},{"origin_id":"54a4130a19925f464b375240","title":"My Grandmother's Spaghetti","image_url":"","ingredients":["1 tablespoon olive oil","1 large onion, finely chopped","1 garlic clove, minced","2 pounds lean ground beef","1 tablespoon minced fresh parsley or 1 teaspoon, crumbled","2 bay leaves","1 tablespoon dried basil, crumbled","1 28-ounce can Italian plum tomatoes, undrained","3 1/2 cups water","2 8-ounce cans tomato sauce","1 6-ounce can tomato paste","1 pound spaghetti","Freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy large Dutch oven over medium heat. ","Add onion and garlic and sauté until onion is translucent, about 4 minutes. ","Add ground beef and cook until brown, breaking up with fork, about 8 minutes. ","Drain drippings from Dutch oven. ","Mix parsley, bay leaves and basil into beef and cook 2 minutes. ","Stir in tomatoes, water, tomato sauce and tomato paste. ","Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. ","Season with salt and pepper. ","(Can be prepared 2 days ahead. ","Cover and chill. ","Rewarm sauce over medium-low heat before using.)","Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. ","Drain well. ","Place spaghetti in serving bowl. ","Pour half of sauce over. ","Serve immediately, passing Parmesan cheese separately. ","(Refrigerate or freeze remaining sauce for another use.)"]},{"origin_id":"54a42fa519925f464b382d17","title":"Not Exactly Italian Sausages with Peppers","image_url":"","ingredients":["2 tablespoons olive oil","1 1/2 pounds Italian-style turkey sausages, cut on an angle into 2- to 3-inch lengths","2 medium red onions, cut into 3/4-inch dice","2 large red bell peppers, cored, seeded, and cut into 3/4-inch dice","6 garlic cloves, thinly sliced","7 ripe plum tomatoes, cut into 3/4-inch dice","1/4 cup coarsely chopped fresh basil","1 teaspoon dried oregano","Kosher salt and freshly ground black pepper to taste",""],"sentences":["1. ","Heat the oil in a large skillet over medium-high heat. ","Add the sausages and cook, stirring occasionally, until they are lightly browned, about 3 minutes.","2. ","Add the onions, bell peppers, and garlic. ","Cook, stirring often, until the vegetables soften, about 6 minutes. ","Add the tomatoes, basil, and oregano. ","Cook, stirring often, until the tomatoes and sausage are heated through, about 5 minutes more. ","Season with salt and pepper. ","Serve hot."]},{"origin_id":"54a462766529d92b2c025dc9","title":"Not Just Buttered Noodles","image_url":"","ingredients":["2 tablespoons (1/4 stick) butter","1 1/2 tablespoons olive oil","3 garlic cloves, chopped","1/2 teaspoon aniseed, crushed or coarsely chopped","8 ounces tricolor tubular or spiral-shaped pasta, freshly cooked","1 7-ounce jar roasted red bell peppers, drained, chopped","1/2 cup grated Parmesan cheese","2 plum tomatoes, seeded, chopped","1/4 cup thinly sliced fresh basil leaves"],"sentences":["Melt butter in heavy large saucepan over medium-high heat. ","Add oil, garlic and anisee and stir until fragrant, about 1 minute. ","Mix in all remaining ingredients and toss until heated through, about 2 minutes. ","Season with salt and pepper."]},{"origin_id":"54a47f0519925f464b39c623","title":"Minestrone with Basil","image_url":"","ingredients":["1/2 cup dried red beans","5 cups water","2 cups shredded green cabbage","1 1/2 cups chopped tomatoes","1 small onion, chopped","1 celery stalk, diced","1 carrot, diced","1 zucchini, diced","1 medium russet potato, peeled, left whole","1 small russet potato, peeled, diced","3 tablespoons extra-virgin olive oil","1 1/2 tablespoons finely chopped garlic","1 teaspoon salt","1/2 cup small shell pasta","1/2 cup chopped fresh basil","Freshly grated Parmesan cheese"],"sentences":["Place beans in medium bowl. ","Add enough cold water to cover by 2 inches; soak overnight. ","Drain.","Place beans in large Dutch oven. ","Add 5 cups water and next 11 ingredients and bring to boil. ","Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 1 hour.","Transfer 2 cups soup and whole potato to blender and puree. ","Return puree to soup in pot. ","Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. ","Season with salt and pepper. ","Mix in 1/4 cup basil. ","Serve with Parmesan cheese."]},{"origin_id":"570e9d09e12ad16e1f5c8da1","title":"Microwave Lasagna With Spinach, Mushrooms, and Three Cheeses","image_url":"http://assets.epicurious.com/photos/570bd6c97ef1a51f78485030/6:4/w_620%2Ch_413/EP_04082015_microwave_lasagna_6x4.jpg","ingredients":["1 (15–16-ounce) container part-skim ricotta","1 (10-ounce) package frozen chopped spinach, thawed, squeezed in paper towels to remove excess moisture","1 garlic clove, very finely chopped","1 teaspoon kosher salt","1/4 teaspoon crushed red pepper flakes (optional)","1/4 teaspoon freshly ground black pepper","2 1/4 cups grated mozzarella (about 9 ounces), divided","1/2 cup grated Parmesan (about 2 ounces), divided","1 (24-ounce) jar marinara sauce","6 no-boil lasagna noodles","8 ounces crimini mushrooms, trimmed, sliced 1/4-inch thick, divided","1 tablespoon coarsely chopped flat-leaf parsley leaves","A deep 8x8-inch microwave-proof baking dish"],"sentences":["Mix ricotta, spinach, garlic, salt, red pepper flakes, if using, pepper, 1 1/2 cups mozzarella, and 1/4 cup Parmesan in a large bowl.","Spread 1/2 cup marinara evenly in bottom of baking dish. ","Top with 2 lasagna noodles. ","Coat noodles with 1/2 cup marinara. ","Top with half of the ricotta mixture and half of the mushrooms. ","Repeat with 2 noodles, 1/2 cup marinara, and remaining ricotta mixture and mushrooms.","Top with remaining 2 noodles, sauce, and 3/4 cup mozzarella. ","Sprinkle with 2 Tbsp. ","Parmesan.","Cover dish with parchment, then cover again with an overturned large microwave-safe plate. ","Microwave on high 15 minutes. ","Carefully check to see if noodles are tender; if not, re-cover and microwave in 1-minute bursts until tender.","Let stand, covered, 10 minutes. ","Very carefully remove parchment. ","Sprinkle with parsley and remaining 2 Tbsp. ","Parmesan and serve."]},{"origin_id":"54a46edd19925f464b3988c4","title":"Minestrone with Garlic and Parmesan Croutons","image_url":"","ingredients":["2 tablespoons olive oil","1 small onion, cut into 1/4-inch-thick slices","1 carrot, cut into 1/4-inch-thick slices","1 small red potato, cut into 1/2-inch dice","a 14- to 16-ounce can peeled whole tomatoes including their juice","1 1/4 cups low-salt chicken broth","1 ounce (about 2 tablespoons) dried ditalini or other small macaroni-type pasta","1 large garlic clove, sliced","2 slices homemade-type white bread, cut into 1/2-inch cubes","1 teaspoon minced fresh parsley leaves","1 tablespoon freshly grated Parmesan cheese","1 small zucchini (about 6 ounces), washed and cut into 1/2-inch dice","1 cup chopped romaine lettuce"],"sentences":["In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, carrot, and potato with salt to taste until vegetables are lightly browned. ","Add tomatoes and their liquid, broth, and pasta and simmer, stirring to break up tomatoes, 10 minutes, or until pasta and vegetables are tender.","In a skillet sauté garlic in remaining tablespoon oil over moderately high heat until golden and discard with a slotted spoon. ","In garlic-flavored oil fry bread, seasoned with salt, over moderate heat, stirring occasionally, until golden on all sides. ","Remove skillet from heat and add parsley and Parmesan, tossing croutons to coat well.","Add zucchini and half the croutons to tomato mixture and simmer, stirring occasionally, 5 minutes, or until zucchini is almost tender and croutons are dissolved. ","Stir in romaine and cook 1 minutes.","Serve soup sprinkled with remaining croutons."]},{"origin_id":"54a46d606529d92b2c028994","title":"One-Step Lasagna with Sausage and Basil","image_url":"","ingredients":["3/4 pound lean ground beef","1/2 pound Italian sausage, casings removed","1 26-ounce jar thick spaghetti or marinara sauce","1 1/2 cups water","1/2 cup chopped fresh basil","1 1-pound box lasagna noodles","1 15-ounce container part-skim ricotta cheese","1 pound mozzarella cheese, coarsely grated","1 cup grated Parmesan cheese"],"sentences":["Preheat oven to 350°F. Sauté beef and sausage in heavy large skillet over medium-high heat until cooked through, breaking up meats with back of spoon, about 4 minutes. ","Transfer meats to bowl.","Combine spaghetti sauce, water and basil in large bowl. ","Spread 1 1/2 cups sauce mixture in bottom of 13x9x2-inch glass baking dish. ","Arrange 1/3 noodles, slightly overlapping if necessary, atop sauce. ","Spread half of ricotta over noodles. ","Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese. ","Top with 1 1/2 cups sauce. ","Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. ","Arrange remaining noodles over. ","Spoon remaining sauce over, covering completely. ","Sprinkle with remaining 1/2 cup Parmesan. ","Cover tightly with heavy-duty foil. ","Place on baking sheet.","Bake until noodles are tender and lasagna is heated through, about 1 hour. ","Uncover; let stand 15 minutes. ","(Can be prepared 1 day ahead. ","Rewarm covered in 350°F. oven about 45 minutes. ) ","Cut lasagna into squares and serve."]},{"origin_id":"54a475436529d92b2c02a879","title":"Spinach Linguine with Goat Cheese","image_url":"","ingredients":["3 tablespoon olive oil","1 bunch green onions, sliced","4 plum tomatoes, chopped","1 red bell pepper, chopped","6 oil-packed sun-dried tomatoes, drained, chopped","2 garlic cloves, minced","1/4 teaspoon dried oregano, crumbled","1 tablespoon chopped fresh parsley","1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled","Salt and pepper","","8 ounces spinach linguine or spaghetti, freshly cooked","4 ounces soft goat cheese (such as Montrachet), sliced"],"sentences":["Heat oil in heavy large skillet over medium heat. ","Add next 6 ingredients and sauté until onions are tender, about 15 minutes. ","Stir in parsley and basil. ","Season with salt and pepper. ","Add pasta; toss thoroughly. ","Divide pasta between 2 plates. ","Top each with half of goat cheese."]},{"origin_id":"54a4797919925f464b39b15e","title":"Mixed-Mushroom Lasagna with Parmesan Sauce","image_url":"","ingredients":["Nonstick vegetable oil spray","1 teaspoon olive oil","1 1/2 tablespoons minced garlic","2 1/2 teaspoons dried oregano","1 28-ounce can crushed tomatoes","1/3 cup dry white wine","1 1/2 pounds mixed fresh mushrooms (such as button, crimini and small stemmed portobello), sliced","12 noodles from one 8-ounce package no-boil or oven-ready lasagna noodles","Parmesan Sauce","1/4 cup grated Parmesan cheese"],"sentences":["Preheat oven to 425°F. Spray 13 x 9 x 2-inch glass baking dish with vegetable oil spray.","Heat 1/2 teaspoon oil in large nonstick skillet over medium-high heat. ","Add garlic and oregano and stir 30 seconds. ","Add crushed tomatoes and wine and bring to boil. ","Reduce heat and simmer until slightly thickened, about 6 minutes. ","Season with salt and pepper. ","Set tomato sauce aside.","Heat 1/2 teaspoon oil in another large nonstick skillet over medium-high heat. ","Add mushrooms; sauté until mushrooms begin to release juices, about 9 minutes. ","Season with salt and pepper. ","Set aside.","Spread 1/3 cup tomato sauce over bottom of prepared dish. ","Arrange 3 lasagna noodles crosswise in dish. ","Spread 3/4 cup Parmesan Sauce over. ","Arrange 1/3 of mushrooms over sauce. ","Spoon 1/2 cup tomato sauce over mushrooms. ","Repeat layering 2 more times. ","Top with 3 lasagna noodles. ","Spread remaining Parmesan Sauce over. ","Drizzle with remaining tomato sauce. ","Sprinkle with Parmesan cheese.","Cover lasagna with foil. ","Bake 20 minutes. ","Uncover and bake until noodles are tender and top is golden, about 25 minutes longer. ","Let stand 10 minutes."]},{"origin_id":"54a40edb19925f464b374576","title":"Moroccan Chickpea Soup","image_url":"http://assets.epicurious.com/photos/561026c4f9a84192308aa481/6:4/w_620%2Ch_413/104356.jpg","ingredients":["1 1/2 cups dried chickpeas","8 cups water","1 (35-oz) can whole tomatoes, drained","1 large onion, finely chopped","1 small celery rib (including leaves), finely chopped","3 tablespoons unsalted butter","1 teaspoon turmeric","1 teaspoon black pepper","1/2 teaspoon cinnamon","2/3 cup chopped fresh cilantro","4 cups vegetable broth (preferably organic) or chicken broth","1 cup lentils","2 oz dried _capellini,_broken into 1-inch pieces, or fine egg noodles (3/4 cup)","1/2 cup chopped fresh parsley","Accompaniment: lemon wedges"],"sentences":["Soak chickpeas in water to cover by 2 inches 8 to 12 hours.","Drain chickpeas and rinse well. ","Transfer to a large saucepan and add 8 cups water. ","Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. ","Cool chickpeas and drain, reserving cooking liquid. ","You should have about 2 1/2 cups liquid (if not, add more water).","Coarsely purée tomatoes in a food processor.","Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. ","Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.","Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. ","Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.","Stir in pasta and cook, stirring, until tender, about 3 minutes. ","Stir in parsley, remaining 1/3 cup cilantro, and salt to taste."]},{"origin_id":"54a42ddb19925f464b38161e","title":"Pasta and Lamb Casserole (Pastitsio)","image_url":"http://assets.epicurious.com/photos/560d798ef9a841923089d974/6:4/w_620%2Ch_413/350934_hires.jpg","ingredients":["2 medium onions, finely chopped","2 tablespoons olive oil","2 large garlic cloves, finely chopped","2 pounds ground lamb","1 (28-ounces) can whole tomatoes in juice","1 (15-ounces) can whole tomatoes in juice","4 thyme sprigs","1 1/4 teaspoons ground cinnamon","1 1/4 teaspoons ground allspice","1/2 teaspoon grated nutmeg","1/4 teaspoon ground cloves","7 tablespoons unsalted butter","6 tablespoons all-purpose flour","7 cups whole milk","3/4 teaspoon grated nutmeg","1 cup grated Parmigiano-Reggiano or kefalotyri cheese (2 ounces)","5 large egg yolks","2 pounds ziti","1 3/4 cups coarse fresh bread crumbs (from 4 slices firm white sandwich bread)","1/4 cup grated Parmigiano-Reggiano or kefalotyri cheese"],"sentences":["Cook onions in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until softened, about 7 minutes. ","Add garlic and cook, stirring, 1 minute. ","Increase heat to high, then stir in lamb and cook, stirring occasionally and breaking up any lumps with a fork, until meat starts to brown, about 15 minutes.","Meanwhile, drain both cans of tomatoes, reserving juice, and chop.","Pour off excess fat from skillet, then stir in tomatoes with their juice, thyme, spices, and 1 1/2 teaspoons salt. ","Simmer over low heat, partially covered, until some liquid has evaporated but sauce is still moist, about 40 minutes. ","Discard thyme.","Melt butter in a heavy medium pot over medium heat. ","Whisk in flour, then cook roux, whisking frequently, until pale golden, about 6 minutes.","Meanwhile, heat milk in a heavy medium saucepan until just about to boil. ","Add milk to roux in a stream, whisking constantly until very smooth. ","Bring sauce to a boil over medium heat, whisking, then cook, whisking, 1 minute. ","Remove from heat and stir in nutmeg, cheese, and 1 tablespoon salt.","Lightly beat yolks in a bowl. ","Gradually whisk in 2 cups béchamel, then whisk yolk mixture into remaining béchamel in saucepan. ","Cover with a round of buttered wax paper (buttered side down).","Preheat oven to 375°F with rack in middle. ","Cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.","Drain pasta, then transfer to a large bowl and stir in 1 cup béchamel.","Arrange one third of pasta lengthwise in 1 layer in a large (17-by 11-inch) baking pan (about 2 inches deep).","Add half of meat sauce (about 3 cups) to baking pan, spreading evenly over pasta.","Make another layer of pasta and top with remaining meat sauce, then arrange remaining pasta on top.","Spread remaining béchamel (about 6 cups) evenly over top layer of pasta.","Stir together bread crumbs and cheese and sprinkle evenly over top of pastitsio.","Bake until crumbs are golden brown and sauce is bubbling, about 45 minutes."]},{"origin_id":"54a47f5c19925f464b39c778","title":"Noodles with Eggplant Sauce","image_url":"","ingredients":["6 tablespoons olive oil","2 1-pound eggplants, cut into 1-inch pieces","2 medium onions, chopped","2 tablespoons chopped garlic","1 pound fully cooked smoked sausage, cut into 3/4-inch pieces","2 cups canned crushed tomatoes with added puree","1/2 cup dry red wine","3 small bay leaves or 1 large leaf, minced","2 teaspoons grated lemon peel","12 ounces egg noodles, freshly cooked"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Add eggplant, onions and garlic and sauté until brown, about 12 minutes. ","Add sausage, crushed tomatoes, wine, bay leaves and lemon peel. ","Cover pot, reduce heat to medium-low and simmer until flavors blend and eggplant is very tender, about 25 minutes. ","Uncover and simmer until sauce thickens, about 6 minutes. ","Add noodles to sauce; toss to coat. ","Season with salt and pepper. ","Transfer to bowl and serve."]},{"origin_id":"54a4132b19925f464b3752b1","title":"Old-Fashioned Spaghetti and Meatballs","image_url":"","ingredients":["1/2 pound ground beef","1 egg","1 1/2 slices white bread, torn into small pieces","2 tablespoon grated Parmesan","Salt and pepper","","1/4 cup olive oil","1 1/2 cups Marinara Sauce","8 ounces spaghetti, freshly cooked","Additional grated Parmesan"],"sentences":["Combine first 4 ingredients in medium bowl. ","Season with salt and pepper. ","Form mixture into 1 1/2-inch-diameter meatballs. ","Heat oil in heavy large skillet over medium-high heat. ","Add meatballs in batches (do not crowd) and cook until brown on all sides, about 8 minutes.","Meanwhile, warm Marinara Sauce in heavy small saucepan over low heat. ","Pour sauce over spaghetti. ","Top with meatballs. ","Serve immediately, passing additional Parmesan separately."]},{"origin_id":"54a432ea19925f464b385506","title":"Old-Fashioned Meatballs in Red Sauce","image_url":"http://assets.epicurious.com/photos/560de5c7f9a84192308a7c91/6:4/w_620%2Ch_413/232794.jpg","ingredients":["1 pound ground round (15 percent fat)","1/2 pound sweet Italian sausage","1/3 cup plain dry bread crumbs","2 eggs, lightly beaten","2 large garlic cloves, minced","1/3 cup grated Pecorino Romano cheese","1 3/4 cups canned crushed tomatoes in heavy purée"],"sentences":["Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. ","Place bread crumbs in large bowl and stir in 1/3 cup water. ","When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.","Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. ","Form into 12 even balls. ","Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.","Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. ","Pour tomatoes over and around meatballs. ","Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. ","Bake in center of oven until meatballs are just cooked through, about 18 minutes. ","Serve hot."]},{"origin_id":"54a458ea6529d92b2c02300a","title":"Nudies","image_url":"","ingredients":["1 pound wild greens, swiss chard, or spinach to make 1 1/3 cups squeezed cooked greens","5 quarts water","Salt plus 1 teaspoon fine sea salt","","1 cup ricotta, drained in a metal sieve if watery","1/2 cup grated Parmigiano","1 egg","A few gratings of nutmeg","Flour to lightly coat nudies","1/4 cup melted butter or 1/2 cup tomato sauce or 1/2 cup homemade meat sauce","1/4 cup grated Parmigiano-Reggiano"],"sentences":["1. ","Toss the greens in a sinkful of warm water to clean. ","Rinse the greens until all grit and sand are removed. ","Dirty spinach may need more than one change of water. ","Lift the greens from the water and drain them in a colander. ","Remove any bruised leaves and thick stems.","2. ","Bring 5 quarts of water to a boil in a larger pot. ","Salt the water, immerse the greens in boiling water, and cook, 3-5 minutes, or longer for some wild greens, until tender. ","Remove the greens with a slotted spoon, reserving water for poaching the nudies. ","Place the greens in a colander and run them under cold water to cool. ","Divide the cooked greens in three parts and squeeze between both hands to form balls and remove all excess water. ","Squeeze hard!","3. ","Measure 1 1/3 cups of the cooked greens. ","Untangle the greens after measuring; they'll be easier to process. ","Roughly chop the greens in a food processor. ","Add the ricotta, Parmigiano, egg, 1 teaspoon sea salt, and nutmeg and process to form a smooth paste.","4. ","Transfer the paste to a pastry bag with a large tip or a medium-sized plastic bag with a 1/2-inch corner cut off.","5. ","Sift a layer of flour onto a large clean surface and pipe the paste in blobs the size of a walnut, 2 inches apart. ","Sift another layer of flour over the blobs and delicately roll in the flour. ","Carefully toss each nudie from hand to hand to remove the excess flour.","6. ","Bring the reserved cooking water to a boil and poach 8-9 nudies at a time, for 2-3 minutes or until they float to the surface of the water. ","Transfer with a slotted spoon to a large baking dish.","7. ","Preheat the oven to 400°F. Drizzle the nudies with melted butter, or tomato or meat sauce, and sprinkle with grated cheese. ","Bake for 10-15 minutes or until lightly browned and cheese has melted and serve."]},{"origin_id":"54a4752919925f464b39a147","title":"Olive and Mozzarella Orzo","image_url":"","ingredients":["1 pound orzo (rice-shaped pasta)","1 1/2 cups chopped onion","2 tablespoons olive oil","2 tablespoons unsalted butter","2 cups chopped celery","2 tablespoons all-purpose flour","1 cup chicken broth","a 35-ounce can plum tomatoes, drained well","1 teaspoon dried basil, crumbled","1/4 teaspoon cayenne, or to taste","1/2 pound Kalamata or other brine-cured black olives, pitted and sliced thin","3/4 pound mozzarella"],"sentences":["In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a large bowl. ","In a large heavy skillet cook the onion in the oil and the butter over moderately low heat, stirring, until it is softened, add the celery, and cook the mixture, stirring, for 5 minutes. ","Stir in the flour, cook the mixture, stirring, for 3 minutes, and stir in the broth, the tomatoes, chopping them with a spoon, the basil, and the cayenne. ","Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, 1/2 pound of the mozzarella, cut into 1/4-inch dice, and salt to taste, and transfer the mixture to a shallow 2-quart baking dish. ","Cut the remaining 1/4 pound mozzarella into thin strips and arrange it decoratively on top of the orzo. ","The orzo may be prepared up to this point 1 day in advance and kept covered and chilled. ","Bake the orzo in the middle of a preheated 400°F. oven for 30 minutes, or until it is heated through and slightly crisp on top."]},{"origin_id":"54a41bd36529d92b2c006d6d","title":"Pasta with White Beans, Pesto and Sun-Dried Tomatoes","image_url":"","ingredients":["2 tablespoons olive oil","1 garlic clove, chopped","1/2 cup chopped drained oil-packed sun-dried tomatoes","1/2 cup dry white wine","1/3 cup purchased pesto sauce","1 15-ounce can cannellini (white kidney beans), rinsed, drained","8 ounces gemelli pasta","1/4 cup freshly grated Parmesan cheese (about 1 ounce)"],"sentences":["Heat olive oil in heavy medium saucepan over medium heat. ","Add garlic; sauté 2 minutes. ","Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. ","Add cannellini and stir until heated through.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain pasta, reserving 1 cup cooking water.","Add pasta and cheese to sauce; toss to coat. ","Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. ","Season to taste with salt and pepper."]},{"origin_id":"54a40dc76529d92b2c0044ee","title":"Octopus with Linguine","image_url":"http://assets.epicurious.com/photos/57ea9581cf9338f824b78b46/6:4/w_620%2Ch_413/octopus-with-linguine.jpg","ingredients":["1 (31/2-lb) cleaned frozen octopus, thawed","2 (35-oz) cans plum tomatoes, including juice","2 tablespoons chopped garlic","1/4 teaspoon dried hot red pepper flakes","3 tablespoons olive oil","1/4 cup chopped fresh flat-leaf parsley","2 tablespoons chopped fresh basil","1 lb dried linguine"],"sentences":["Put tentacles from octopus head (just below eyes) and discard head. ","Fill a 6- to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough). ","Simmer until tender when pierced with a fork, about 1 hour. ","Drain and cool slightly. ","Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups. ","Drain well and cut crosswise into 1 1/2-inch pieces.","While octopus simmers, chop tomatoes, reserving juices.","Sautá garlic and red pepper flakes in oil in a 6- to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute. ","Stir in parsley and basil. ","Add tomatoes with juices and bring to a boil. ","Simmer, uncovered, 30 minutes.","Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour. ","Season with salt and pepper.","Meanwhile, boil linguine in a large pot of salted water until al dente, then drain well.","Serve octopus sauce over linguine."]},{"origin_id":"54a469d36529d92b2c027b29","title":"Orecchiette with Mushrooms, Arugula, Tomatoes, and Brie","image_url":"","ingredients":["2 cups orecchiette or small pasta shells (about 1/2 pound)","2 tablespoons olive oil (preferably extra-virgin)","6 ounces portobello mushrooms, thinly sliced","2 large garlic cloves, minced","3/4 pound plum tomatoes, chopped","1/2 cup dry white wine","2 bunches arugula, stems trimmed","1/4 pound Brie, rind trimmed, cheese cut into 1/2-inch pieces"],"sentences":["Cook pasta in pot of boiling salted water until just tender but still firm to bite. ","Drain, reserving cup cooking liquid.","Meanwhile, heat oil in heavy large skillet over medium-high heat. ","Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. ","Add tomatoes and stir until beginning to soften, about 2 minutes. ","Add wine; bring sauce to boil. ","Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.","Add arugula, cheese and pasta to sauce. ","Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. ","Season with salt and pepper."]},{"origin_id":"54a4345119925f464b386750","title":"Pasta, Sausage, and Bean Ragoût","image_url":"","ingredients":["2 tablespoons olive oil","1 large onion, diced","4 garlic cloves, minced","3/4 pound ground beef (15 percent fat)","3 spicy Italian sausages, casings removed","2 14 1/2-ounce cans diced tomatoes in juice with garlic, oregano, and basil","2 14-ounce cans low-salt chicken broth","1 15-ounce can cannellini (white kidney beans), drained","1 1/2 cups chopped fresh basil, divided","2 teaspoons dried oregano","1/4 teaspoon dried crushed red pepper","1/2 cup small elbow macaroni","1 6-ounce bag baby spinach leaves","1/3 cup grated Romano cheese","Additional grated Romano cheese"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Add onion and garlic and sauté 6 minutes. ","Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. ","Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. ","Simmer 15 minutes to blend flavors, stirring occasionally. ","Add pasta and cook until tender but still firm to bite, about 15 more minutes. ","Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. ","Mix in 1/3 cup cheese and remaining 1/2 cup basil. ","Season ragout with salt and pepper; ladle into bowls. ","Serve, passing additional cheese separately."]},{"origin_id":"54a457376529d92b2c022b49","title":"Pasta Paella with Clams and Spicy Sausage","image_url":"","ingredients":["1 medium zucchini","4 plum tomatoes","1 medium onion","2 garlic cloves","2 tablespoons olive oil","6 ounces fideos (Spanish dried coiled vermicelli noodles), or 6 ounces thin spaghetti broken into 2-inch pieces","1/4 pound hot Italian sausage links","1 1/4 cups water","3/4 cup dry white wine","12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter)","1 tablespoon chopped fresh parsley leaves"],"sentences":["Cut zucchini and tomatoes into 1/2-inch pieces and keep vegetables separate. ","Chop onion and mince garlic.","In a heavy kettle heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, turning occasionally, until golden, about 2 minutes. ","With a slotted spoon transfer pasta to a bowl. ","In oil remaining in kettle sauté zucchini with salt to taste, stirring occasionally, until browned, about 3 minutes, and transfer to another bowl. ","Squeeze sausage from casings into kettle and add onion and garlic. ","Sauté mixture, stirring and breaking up sausage, until browned, about 5 minutes. ","Add tomatoes, water, and wine and bring to a boil. ","Add pasta and clams and boil, uncovered, stirring occasionally, 8 minutes, or until clams are opened and pasta is al dente. ","(Discard any unopened clams.) ","Stir in zucchini and parsley and cook until heated through."]},{"origin_id":"54a462b86529d92b2c025ee4","title":"Pasta and Garbanzo Bean Soup","image_url":"","ingredients":["1/4 cup olive oil","1/2 onion, chopped","2 large garlic cloves, chopped","1/2 teaspoon dried rosemary, crumbled","1/2 teaspoon dried rubbed sage","1 16-ounce can plum tomatoes, drained, chopped","3 cups canned beef broth","1 16-ounce can garbanzo beans (chick-peas), drained","1/2 cup orzo or other small pasta","Chopped fresh parsley","Grated Parmesan"],"sentences":["Heat olive oil in heavy large saucepan over medium heat. ","Add onion and sauté until translucent, about 4 minutes. ","Add garlic, rosemary and sage and continue cooking 1 minute. ","Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. ","Add broth and garbanzo beans and simmer 5 minutes. ","Puree soup in blender or processor. ","Return soup to saucepan and bring to boil. ","Stir in orzo and cook until orzo is just tender but still firm to bite. ","Season soup to taste with salt and pepper. ","Ladle soup into bowls. ","Garnish with parsley and serve, passing Parmesan cheese separately."]},{"origin_id":"54a40cde19925f464b37407e","title":"Pasta Salad with Tomatoes and Corn","image_url":"","ingredients":["5 tablespoons olive oil","5 tablespoons red wine vinegar","1/2 cup chopped fresh basil","2 large garlic cloves, chopped","1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed","1 1/4 pounds plum tomatoes, chopped","8 ounces penne pasta, freshly cooked","1/2 cup grated Parmesan cheese"],"sentences":["Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. ","Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. ","Add corn; sauté 3 minutes. ","Add corn to dressing in bowl. ","Add tomatoes, pasta and cheese to bowl and toss to blend. ","Season salad with salt and pepper."]},{"origin_id":"54a428846529d92b2c00d7b3","title":"Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives","image_url":"http://assets.epicurious.com/photos/5609a5e3e0acd286555db924/6:4/w_620%2Ch_413/354335_hires.jpg","ingredients":["10 ounces orecchiette (little ear-shaped pasta; about 3 cups uncooked)","1 pound pea-size mozzarella or fresh mozzarella, diced","1 pound grape tomatoes or pear tomatoes in assorted colors, halved","6 tablespoons extra-virgin olive oil","3 tablespoons white balsamic vinegar","3 tablespoons minced fresh garlic chives or regular chives","2 tablespoons minced fresh oregano"],"sentences":["Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain; return pasta to pot. ","Add mozzarella; stir until cheese begins to melt, about 30 seconds. ","Add tomatoes and all remaining ingredients; toss to blend evenly. ","Season to taste with salt and pepper."]},{"origin_id":"54a42fb019925f464b382dad","title":"Orecchiette with Salsa Cruda and Ricotta","image_url":"http://assets.epicurious.com/photos/560d78df7b55306961bf34ed/6:4/w_620%2Ch_413/243175_hires.jpg","ingredients":["1 medium shallot, minced","2 small garlic cloves, forced through a garlic press","2 tablespoons extra-virgin olive oil","1 1/2 pounds tomatoes, chopped","1/4 teaspoon hot red-pepper flakes","1/3 cup coarsely chopped basil","1 pound dried orecchiette","3/4 cup ricotta (preferably fresh)","Small basil leaves"],"sentences":["Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. ","Let stand, stirring occasionally, 20 minutes.","Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.","Drain pasta and toss with tomato salsa. ","Season with salt and pepper and dollop with ricotta."]},{"origin_id":"54a44c4d19925f464b38c4c0","title":"Springtime Bow Ties with Ham and Asiago","image_url":"","ingredients":["1 pound farfalle (bow-tie pasta)","2 pounds thin asparagus, trimmed, cut into 1 1/2-inch lengths","1 1/2 cups diced smoked ham","1 cup dry white wine","1 cup whipping cream","1 cup shredded Asiago cheese","1 cup thinly sliced green onions"],"sentences":["Cook pasta in large pot of boiling salted water 10 minutes. ","Add asparagus; boil until crisp-tender and pasta is tender but still firm to bite, stirring occasionally, about 3 minutes longer. ","Drain pasta and asparagus in colander.","Meanwhile, heat large skillet over medium-high heat. ","Add ham and cook until just brown, stirring frequently, about 2 minutes. ","Add wine; boil until reduced by half, about 2 minutes. ","Add cream; bring to simmer. ","Stir in cheese and 3/4 cup green onions. ","Add pasta and asparagus and toss with sauce to coat. ","Season with salt and pepper. ","Sprinkle with 1/4 cup onions and serve."]},{"origin_id":"54a44f2e6529d92b2c01dd90","title":"Orecchiette with Cannellini and Broccoli","image_url":"","ingredients":["2 tablespoons olive oil","1 cup chopped onion","3 garlic cloves","1/2 teaspoon dried crushed red pepper","1 28-ounce can diced tomatoes in juice","1/4 cup water","1 15-ounce can cannellini (white kidney beans), drained","1/2 cup chopped fresh basil","8 ounces orecchiette (little ear-shaped pasta; about 2 cups) or medium pasta shells","1 pound broccoli crowns, separated into small florets (about 5 cups)","3 tablespoons freshly shaved Parmesan cheese"],"sentences":["Heat oil in large nonstick skillet over medium-high heat. ","Add onion and sauté until tender, about 5 minutes. ","Add garlic and crushed red pepper; stir 1 minute. ","Stir in tomatoes with juices and 1/4 cup water. ","Bring to boil. ","Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. ","Stir in beans and basil. ","Season sauce to taste with salt and pepper.","Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. ","Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. ","Ladle out 1/2 cup pasta cooking water and reserve. ","Drain orecchiette and broccoli florets; return to pot.","Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. ","Season to taste with salt and pepper. ","Transfer pasta to bowl. ","Sprinkle with cheese and serve."]},{"origin_id":"54a4528d19925f464b38ee31","title":"Orecchiette with Rabbit, Tomato, and Basil Sauce","image_url":"","ingredients":["5 tablespoons extra-virgin olive oil","1 large onion, chopped","2 garlic cloves, minced","1 2 3/4- to 3-pound rabbit, cut into pieces, meat finely chopped, or 1 pound finely chopped skinless boneless chicken thigh meat","1 cup dry white wine","1 pound plum tomatoes, chopped","1 28-ounce can crushed tomatoes with added puree","1 1/2 cups chopped fresh basil (from about 3 large bunches)","1/4 teaspoon dried crushed red pepper","1 pound orecchiette (little ear-shaped pasta)","Freshly grated Parmesan cheese"],"sentences":["Heat 3 tablespoons oil in heavy large skillet over medium-high heat. ","Add onion and garlic and sauté until tender and golden, about 5 minutes. ","Add chopped rabbit; sauté until light brown, about 4 minutes. ","Add wine and boil until slightly reduced, about 3 minutes. ","Stir in chopped tomatoes, crushed tomatoes, 1 cup basil, crushed red pepper, and remaining 2 tablespoons oil. ","Bring to boil. ","Reduce heat to medium-low. ","Simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. ","Season sauce generously with salt and pepper.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Return pasta to pot. ","Add sauce; toss to coat. ","Transfer to bowl. ","Sprinkle with remaining 1/2 cup basil and Parmesan cheese."]},{"origin_id":"54a4383619925f464b388a03","title":"Orecchiette with Garbanzos, Tomatoes, Feta, and Mint","image_url":"","ingredients":["1 pound orecchiette (ear-shaped pasta)","1 pound Golden Grape or cherry tomatoes (scant 4 cups), halved","7 tablespoons extra-virgin olive oil, divided","1/3 cup chopped fresh mint plus sprigs for garnish","","1/3 cup thinly sliced green onions","1/4 cup chopped fresh cilantro plus sprigs for garnish","","2 garlic cloves, minced","1 15 1/2-ounce can garbanzo beans (chickpeas), drained, patted dry","6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)"],"sentences":["Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain.","Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. ","Season to taste with salt.","Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. ","Add garbanzo beans and sauté until lightly browned, about 5 minutes. ","Add garbanzo beans and pasta to tomato mixture in bowl; toss to coat. ","Add feta; toss briefly. ","Season to taste with salt and pepper. ","Garnish with mint and cilantro sprigs. ","Serve warm or let stand at room temperature up to 2 hours. ","(Can be made 1 day ahead. ","Cover and refrigerate. ","Bring to room temperature before serving.)"]},{"origin_id":"54a4595b19925f464b392bc0","title":"Penne con Pomodori al Forno","image_url":"","ingredients":["2 pounds tomatoes (the best quality you can find)","red pepper flakes","sea salt (coarse or milled)","black pepper","8 to 10 anchovy fillets packed in olive oil (go for the nicer ones, not Reese's but something imported), coarsely chopped (in halves or thirds), with the olive oil reserved","1/4 to 1/2 cup olive oil (you can include the reserved oil from the anchovies here if you wish)","1 pound penne rigate (preferably Di Cecco or Barilla) or pasta with lots of sauce-trapping surface area, think ridges (it should not be slippery spaghetti or fettuccine)","1/2 cup chopped Italian parsley","1/2 cup grated Parmigiano Reggiano or pecorino (or combination)"],"sentences":["Preheat oven to 400°F, and put the water for the pasta on to boil (be sure to salt the water with a couple of heaping spoonfuls of salt).","Slice tomatoes in 1/4-inch thick slices. ","(If they are Romas, it's best to slice lengthwise, whereas a rotund beefsteak tomato should be sliced horizontally, parallel with its equator. ","The idea is to maximize surface area.)","Cut enough slices to cover the bottom of an oven-proof skillet (cast iron is preferable but anything oven-proof and no larger than 10 inches in diameter will do), without overlapping. ","Sprinkle a pinch of red pepper flakes, a dash of salt, a dash of pepper and about one quarter to one third of your anchovies on this first layer. ","Repeat the tomato layering and spicing until you run out of tomatoes. ","The idea is to make sure you are distributing anchovies and spices evenly.","Pour olive oil on top of the layered tomatoes. ","Reduce oven to 375°F, and bake for 20 minutes. ","At the 15 minute mark, it's safe to put your pasta on to boil.","The tomatoes are ready when the oil has visibly risen and is boiling. ","The tomatoes on top should appear somewhat shriveled, perhaps even a bit browned. ","If the tomatoes get to this point before your pasta is ready, it's fine to turn off the oven and let the skillet keep warm inside.","When the pasta is al dente, drain and transfer it to a large bowl. ","Add the tomatoes and toss with fresh Italian parsely and grated cheese. ","Do not be thrown by the puddle at the bottom of the bowl. ","It is a very wet sauce that requires thorough tossing and constant grabbing of goodies from the bottom of the bowl with each plate served."]},{"origin_id":"54a471d66529d92b2c029b5c","title":"Orecchiette with Red-Wine Veal Sauce","image_url":"","ingredients":["2 1/2 pounds veal shanks (osso buco; four 1 3/4-inch-thick pieces)","1/3 cup olive oil","2 large red onions","a 28-to-32 ounce can whole tomatoes including juice","2 cups dry red wine","1/2 teaspoon dried hot red pepper flaked","3 whole cloves","1 1/2 pounds Fresh Semolina Orecchiette or 1 1/4 pounds dried orecchiette"],"sentences":["Pat veal shanks dry and season with salt and pepper. ","In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on all sides. ","Transfer shanks to a plate and in skillet sauté onions, stirring, until golden, about 10 minutes.","In a blender or food processor coarsely purée tomatoes with juice and stir into onions with remaining sauce ingredients. ","Bring mixture to a simmer. ","Add shanks and cook, covered, over low heat 1 1/2 to 2 hours, or until meat is tender. ","Discard cloves.","Transfer shanks to a cutting board and cool slightly. ","Simmer sauce, uncovered, stirring occasionally, 15 minutes.","Using 2 forks shred meat. ","With a sharp knife remove marrow from shanks and chop. ","Stir meat and marrow into sauce and season with salt and pepper. ","Simmer sauce 15 minutes. ","Sauce may be made ahead, cooled completely, uncovered, and chilled, covered. ","2 days or frozen 1 month.","In an 8-quart kettle bring 7 quarts of salted water to a boil. ","Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. ","In a large heated bowl immediately toss pasta with sauce."]},{"origin_id":"54a478ba6529d92b2c02b577","title":"Orecchiette with Sausage and Red Pepper Sauce","image_url":"","ingredients":["1 1/2 pounds sweet Italian sausage","1 tablespoon olive oil","2 red bell peppers, chopped coarse","3 large cloves garlic, chopped fine","a 28- to 32-ounce can whole tomatoes including juice","1 1/2 pounds Fresh Semolina Orecchiette or 1 1/4 pounds dried orecchiette"],"sentences":["Remove sausage meat from casings. ","In a large heavy skillet heat oil over moderately high heat until hot but not smoking and cook sausage, stirring to break up lumps, until golden. ","Transfer sausage with a slotted spoon to a plate and pour off all but about 3 tablespoons of fat from skillet. ","Add bell peppers and garlic to skillet with salt and pepper to taste and cook over moderate heat, stirring, until bell peppers are softened, about 5 minutes.","In a blender or food processor coarsely purée tomatoes with juice and stir into bell pepper mixture with sausage. ","Simmer sauce, covered, stirring occasionally, 15 minutes. ","Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 1 day or frozen 1 month.","In an 8-quart kettle bring 7 quarts of salted water to a boil. ","Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. ","In a large heated bowl immediately toss pasta with sauce."]},{"origin_id":"54a44a736529d92b2c01b972","title":"Orecchiette with Spiced Duck Ragù","image_url":"http://assets.epicurious.com/photos/560df95ff3a00aeb2f1d65c1/6:4/w_620%2Ch_413/109057.jpg","ingredients":["4 tablespoons extra-virgin olive oil","2 breast halves and 2 leg-thigh pieces from one 4 1/2-pound duck, skinned; or 2 pounds chicken thighs with bones, skinned","1/4 cup coarsely chopped fresh basil","3 garlic cloves, chopped","1 tablespoon chopped fresh thyme","1/2 cinnamon stick","1/2 teaspoon dried crushed red pepper","3 1/2 cups canned crushed tomatoes or canned tomato puree (from two 28-ounce cans)","12 ounces orecchiette (little ear-shaped pasta)","1 cup coarsely chopped arugula","2 tablespoons freshly grated Parmesan cheese","1/2 cup 1/4-inch-dice feta cheese"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Sprinkle duck with salt and pepper. ","Add duck to pot and sauté until brown, about 3 minutes per side. ","Transfer duck to plate. ","Add basil, garlic, thyme, cinnamon stick, and crushed red pepper to pot; sauté 3 minutes. ","Return duck to pot. ","Add tomatoes; bring to boil. ","Reduce heat to medium-low, cover, and simmer until duck is tender, about 1 hour. ","Remove cinnamon stick. ","Transfer duck to work surface. ","Cut all meat from bones; cut meat into strips. ","Return meat to pot. ","Season duck ragù to taste with salt and pepper. ","(Can be prepared 1 day ahead. ","Cool slightly. ","Chill uncovered until cold, then cover and keep chilled. ","Rewarm over medium heat before serving.)","Cook orecchiette in large pot of boiling salted water until just tender but still firm to bite. ","Drain pasta. ","Return to pot. ","Add duck ragù, arugula, and Parmesan; toss to blend. ","Divide pasta among small bowls. ","Sprinkle with feta cheese."]},{"origin_id":"54a4532719925f464b38f632","title":"Penne in Country Ragù","image_url":"http://assets.epicurious.com/photos/560df911f9a84192308a8d5e/6:4/w_620%2Ch_413/108631.jpg","ingredients":["4 tablespoons extra-virgin olive oil","4 ounces Italian sweet sausage, casings removed","2 garlic cloves, minced","1/8 teaspoon dried crushed red pepper","2 medium carrots, finely chopped","1 medium onion, finely chopped","1 celery stalk, finely chopped","2 cups finely chopped canned whole Italian-style plum tomatoes","1 cup (or more) low-salt chicken broth","1/2 cup Chianti or other dry red wine","1/2 cup chopped fresh basil","12 ounces penne pasta","1 cup freshly grated pecorino Romano cheese"],"sentences":["Heat 2 tablespoons oil in large skillet over medium heat. ","Add sausage, garlic, and crushed red pepper; sauté until brown, breaking up with fork, about 6 minutes. ","Add carrots, onion, and celery; sauté until beginning to brown, about 10 minutes. ","Mix in tomatoes. ","Reduce heat, cover, and simmer 15 minutes, stirring occasionally. ","Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. ","Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. ","Simmer uncovered until ragù thickens to desired consistency, stirring often, about 10 minutes longer. ","Season lightly with salt and pepper. ","(Can be prepared 1 day ahead. ","Refrigerate uncovered until cold, then cover and keep refrigerated. ","Rewarm over medium heat before using.)","Cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain, reserving 1/2 cup cooking liquid. ","Return pasta to pot. ","Mix in ragù, 1/2 cup cheese, and 2 tablespoons oil. ","Add cooking liquid by 1/4 cupfuls to moisten, if desired. ","Season with salt and pepper.","Divide pasta among plates. ","Serve, passing 1/2 cup cheese separately."]},{"origin_id":"54a4532719925f464b38f632","title":"Penne in Country Ragù","image_url":"http://assets.epicurious.com/photos/560df911f9a84192308a8d5e/6:4/w_620%2Ch_413/108631.jpg","ingredients":["4 tablespoons extra-virgin olive oil","4 ounces Italian sweet sausage, casings removed","2 garlic cloves, minced","1/8 teaspoon dried crushed red pepper","2 medium carrots, finely chopped","1 medium onion, finely chopped","1 celery stalk, finely chopped","2 cups finely chopped canned whole Italian-style plum tomatoes","1 cup (or more) low-salt chicken broth","1/2 cup Chianti or other dry red wine","1/2 cup chopped fresh basil","12 ounces penne pasta","1 cup freshly grated pecorino Romano cheese"],"sentences":["Heat 2 tablespoons oil in large skillet over medium heat. ","Add sausage, garlic, and crushed red pepper; sauté until brown, breaking up with fork, about 6 minutes. ","Add carrots, onion, and celery; sauté until beginning to brown, about 10 minutes. ","Mix in tomatoes. ","Reduce heat, cover, and simmer 15 minutes, stirring occasionally. ","Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. ","Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. ","Simmer uncovered until ragù thickens to desired consistency, stirring often, about 10 minutes longer. ","Season lightly with salt and pepper. ","(Can be prepared 1 day ahead. ","Refrigerate uncovered until cold, then cover and keep refrigerated. ","Rewarm over medium heat before using.)","Cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain, reserving 1/2 cup cooking liquid. ","Return pasta to pot. ","Mix in ragù, 1/2 cup cheese, and 2 tablespoons oil. ","Add cooking liquid by 1/4 cupfuls to moisten, if desired. ","Season with salt and pepper.","Divide pasta among plates. ","Serve, passing 1/2 cup cheese separately."]},{"origin_id":"54a4595b19925f464b392bc0","title":"Penne con Pomodori al Forno","image_url":"","ingredients":["2 pounds tomatoes (the best quality you can find)","red pepper flakes","sea salt (coarse or milled)","black pepper","8 to 10 anchovy fillets packed in olive oil (go for the nicer ones, not Reese's but something imported), coarsely chopped (in halves or thirds), with the olive oil reserved","1/4 to 1/2 cup olive oil (you can include the reserved oil from the anchovies here if you wish)","1 pound penne rigate (preferably Di Cecco or Barilla) or pasta with lots of sauce-trapping surface area, think ridges (it should not be slippery spaghetti or fettuccine)","1/2 cup chopped Italian parsley","1/2 cup grated Parmigiano Reggiano or pecorino (or combination)"],"sentences":["Preheat oven to 400°F, and put the water for the pasta on to boil (be sure to salt the water with a couple of heaping spoonfuls of salt).","Slice tomatoes in 1/4-inch thick slices. ","(If they are Romas, it's best to slice lengthwise, whereas a rotund beefsteak tomato should be sliced horizontally, parallel with its equator. ","The idea is to maximize surface area.)","Cut enough slices to cover the bottom of an oven-proof skillet (cast iron is preferable but anything oven-proof and no larger than 10 inches in diameter will do), without overlapping. ","Sprinkle a pinch of red pepper flakes, a dash of salt, a dash of pepper and about one quarter to one third of your anchovies on this first layer. ","Repeat the tomato layering and spicing until you run out of tomatoes. ","The idea is to make sure you are distributing anchovies and spices evenly.","Pour olive oil on top of the layered tomatoes. ","Reduce oven to 375°F, and bake for 20 minutes. ","At the 15 minute mark, it's safe to put your pasta on to boil.","The tomatoes are ready when the oil has visibly risen and is boiling. ","The tomatoes on top should appear somewhat shriveled, perhaps even a bit browned. ","If the tomatoes get to this point before your pasta is ready, it's fine to turn off the oven and let the skillet keep warm inside.","When the pasta is al dente, drain and transfer it to a large bowl. ","Add the tomatoes and toss with fresh Italian parsely and grated cheese. ","Do not be thrown by the puddle at the bottom of the bowl. ","It is a very wet sauce that requires thorough tossing and constant grabbing of goodies from the bottom of the bowl with each plate served."]},{"origin_id":"54a41bfc6529d92b2c006e26","title":"Perciatelli with Meatballs and Tomato-Porcini Sauce","image_url":"","ingredients":["2 ounces dried porcini mushrooms","2 cups hot water","3 tablespoons olive oil","1 1/2 large onions, chopped","3 garlic cloves, chopped","1 tablespoon chopped fresh rosemary","1/4 teaspoon dried crushed red pepper","1 1/2 28-ounce cans crushed tomatoes with added puree (about 4 1/2 cups)","4 slices English muffin toasting bread or white sandwich bread with crust, torn into pieces","2 cups milk","3/4 pound ground veal","3/4 pound sweet Italian sausages, casings removed","3/4 cup freshly grated Pecorino Romano cheese","3 eggs","1 tablespoon chopped fresh rosemary or 1 teaspoon dried","1 teaspoon salt","1 teaspoon freshly ground pepper","Olive oil (for frying)","1 1/4 pounds perciatelli or spaghetti","Additional freshly grated Pecorino Romano cheese"],"sentences":["Place mushrooms in small bowl. ","Pour 2 cups hot water over; soak 30 minutes to soften. ","Remove mushrooms from water; squeeze liquid from mushrooms back into bowl. ","Chop mushrooms; reserve liquid.","Heat olive oil in heavy large Dutch oven over medium-high heat. ","Add onions and garlic; sauté until tender, about 8 minutes. ","Add rosemary and crushed red pepper; stir 30 seconds. ","Add tomatoes and 1 cup chopped porcini. ","Pour in mushroom liquid, leaving sediment in bowl. ","Bring to boil. ","Reduce heat; simmer 20 minutes.","Place bread in medium bowl. ","Pour milk over. ","Let stand until bread is very soft, about 15 minutes. ","Squeeze milk from bread; place bread in large bowl. ","Add veal, sausage, 3/4 cup cheese, egg, rosemary, salt, pepper and remaining porcini mushrooms. ","Using hands, blend veal mixture thoroughly.","Pour oil into heavy large skillet to depth of 1/4 inch; heat over medium-high heat. ","Working in batches, form veal mixture into 1 1/2-inch balls; add to skillet. ","Cook until brown, about 4 minutes. ","Using slotted spoon, transfer meatballs to paper towels; drain.","Add meatballs to tomato sauce. ","Simmer until sauce thickens and meatballs are just cooked through, about 10 minutes. ","Season to taste with salt and pepper. ","(Can be prepared 1 day ahead. ","Cover and refrigerate. ","Before using, bring to simmer, stirring frequently.)","Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain. ","Transfer to platter. ","Spoon sauce and meatballs over. ","Serve, passing additional cheese separately."]},{"origin_id":"54a44b3419925f464b38b915","title":"Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette","image_url":"http://assets.epicurious.com/photos/560df8c6f9a84192308a8c8a/6:4/w_620%2Ch_413/108235.jpg","ingredients":["1 pound orzo","1/4 cup fresh lemon juice","6 teaspoons finely chopped fresh marjoram","4 teaspoons Dijon mustard","1 teaspoon grated lemon peel","1/2 cup olive oil","1 1/2 cups crumbled feta cheese","3 green onions, thinly sliced","1 cup pitted Kalamata olives, quartered","24 ounces cherry tomatoes, stemmed, halved"],"sentences":["Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain. ","Rinse under cold water until cool. ","Drain well. ","Transfer to large bowl.","Whisk lemon juice, 5 teaspoons marjoram, mustard, and lemon peel in small bowl. ","Whisk in olive oil. ","Set aside 2 tablespoons vinaigrette. ","Add remaining vinaigrette, cheese, onions, and olives to orzo; toss to coat. ","Season to taste with salt and pepper. ","Cover and let stand 2 hours to allow flavors to develop. ","(Can be made 1 day ahead. ","Cover and refrigerate salad and remaining vinaigrette separately.)","Toss tomatoes with reserved vinaigrette. ","Season to taste with salt and pepper. ","Mix tomatoes into orzo. ","Sprinkle orzo with remaining 1 teaspoon marjoram and serve."]},{"origin_id":"54a43de719925f464b38a509","title":"Orzo Salad with Heirloom Tomatoes and Herbs","image_url":"","ingredients":["8 ounces orzo (rice-shaped pasta; about 1 1/4 cups)","2 tablespoons Sherry wine vinegar","1 tablespoon fresh lemon juice","1/2 cup extra-virgin olive oil","1 1/4 pounds assorted heirloom tomatoes, cut into 1/2-inch pieces","3/4 cup chopped green onions","1/2 cup sliced pitted oil-cured olives","1/4 cup thinly sliced fresh basil","1/4 cup chopped fresh mint","2 tablespoons chopped fresh Italian parsley"],"sentences":["Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain. ","Rinse under cold water; drain well. ","Transfer to medium bowl; cool.","Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. ","Pour dressing over orzo. ","Mix in remaining ingredients. ","Season to taste with salt and pepper. ","(Can be made 2 hours ahead. ","Let stand at room temperature. ","Stir before serving.)"]},{"origin_id":"54a47a676529d92b2c02bbdd","title":"Orzo Pilaf with Mushrooms, Leeks and Sun-Dried Tomatoes","image_url":"","ingredients":["Nonstick vegetable oil spray","1 1/2 cups canned low-salt chicken broth","1/3 cup chopped sun-dried tomatoes (not packed in oil)","1 tablespoon olive oil","12 ounces portobello mushrooms, stemmed, diced","3 cups sliced leeks (white and pale green parts only)","1 tablespoon chopped garlic","4 cups freshly cooked orzo (rice-shaped pasta; about 1 1/3 cups uncooked)","1/4 cup chopped fresh basil or 1 tablespoon dried","2 tablespoons balsamic vinegar"],"sentences":["Preheat oven to 350°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. ","Bring broth and tomatoes just to boil in heavy small saucepan. ","Remove from heat; let stand 10 minutes.","Meanwhile, heat oil in large nonstick skillet over medium heat. ","Add mushrooms, leeks and garlic. ","Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes. ","Remove from heat. ","Mix in cooked orzo, basil, vinegar, tomatoes and broth. ","Season with salt and pepper. ","Transfer to prepared dish; cover with foil.","Bake pilaf until heated through, about 40 minutes. ","Serve hot."]},{"origin_id":"54a43c056529d92b2c01a6af","title":"Orzo with Crab and Artichoke","image_url":"","ingredients":["1 jar (6 ounces) marinated artichoke hearts, drained and blotted","3 tablespoons white wine vinegar","1 shallot, coarsely chopped","2 cloves garlic","1 teaspoon Dijon mustard","2 large basil leaves","1/2 teaspoon dried oregano","3 tablespoons extra-virgin olive oil","1/2 pound orzo","3/4 pound jumbo lump crabmeat","1 pint cherry tomatoes, halved","10 oil-packed sun-dried tomatoes, drained and sliced into thin strips","1/4 cup minced chives","2 tablespoons chopped flat-leaf parsley"],"sentences":["Bring a large pot of water to a boil. ","Coarsely chop all but 4 artichoke hearts; set aside hearts. ","Place remaining hearts in a blender. ","Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. ","Turn on blender and slowly add oil until dressing is emulsified; set aside. ","Add orzo to boiling water and cook until al dente, about 8 minutes. ","Drain pasta and then rinse under cold water. ","Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. ","Divide among 4 plates. ","Leftovers are also delicious chilled."]},{"origin_id":"54a4528419925f464b38edc7","title":"Pappardelle with Mushrooms and Tomato Cream Sauce","image_url":"","ingredients":["1/2 oz dried porcini* (1/4 cup)","1/2 cup hot water","3 tablespoons olive oil","1 medium onion, chopped","2 oz sliced pancetta, chopped","1 large garlic clove, minced","10 oz fresh white mushrooms, thinly sliced","1/3 cup medium-dry Sherry","1 (28- to 32-oz) can whole tomatoes in juice, chopped, reserving juice","2 Turkish bay leaves or 1 California","1/2 teaspoon salt","1/4 teaspoon black pepper","2 cups heavy cream","1 lb dried pappardelle or fettuccine","1/3 cup chopped fresh basil leaves","1/2 cup chopped fresh flat-leaf parsley","2 oz finely grated Parmigiano-Reggiano (1 cup)"],"sentences":["Soak porcini in hot water until softened, about 30 minutes. ","Lift out porcini, squeezing excess liquid back into bowl, then rinse porcini to remove any grit and finely chop. ","Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve.","Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and pancetta, stirring, until golden, about 6 minutes. ","Add garlic and fresh mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 5 minutes. ","Stir in porcini, reserved soaking liquid, and Sherry and boil, uncovered, until most of liquid is evaporated, about 5 minutes. ","Stir in tomatoes with juices, bay leaves, salt, and pepper and bring to a boil. ","Stir in cream, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. ","Discard bay leaves.","Cook pappardelle in a 6- to 8-quart pot of boiling salted water until al dente, then drain. ","3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat. ","Serve with cheese.","*Available at specialty foods shops and some supermarkets."]},{"origin_id":"54a4345119925f464b386750","title":"Pasta, Sausage, and Bean Ragoût","image_url":"","ingredients":["2 tablespoons olive oil","1 large onion, diced","4 garlic cloves, minced","3/4 pound ground beef (15 percent fat)","3 spicy Italian sausages, casings removed","2 14 1/2-ounce cans diced tomatoes in juice with garlic, oregano, and basil","2 14-ounce cans low-salt chicken broth","1 15-ounce can cannellini (white kidney beans), drained","1 1/2 cups chopped fresh basil, divided","2 teaspoons dried oregano","1/4 teaspoon dried crushed red pepper","1/2 cup small elbow macaroni","1 6-ounce bag baby spinach leaves","1/3 cup grated Romano cheese","Additional grated Romano cheese"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Add onion and garlic and sauté 6 minutes. ","Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. ","Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. ","Simmer 15 minutes to blend flavors, stirring occasionally. ","Add pasta and cook until tender but still firm to bite, about 15 more minutes. ","Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. ","Mix in 1/3 cup cheese and remaining 1/2 cup basil. ","Season ragout with salt and pepper; ladle into bowls. ","Serve, passing additional cheese separately."]},{"origin_id":"56c4934fb00120c3200c773d","title":"Pasta e Fagioli With Escarole","image_url":"http://assets.epicurious.com/photos/56f01fcdc5a8392516f86824/6:4/w_620%2Ch_413/0216-BA-WBEA-23.jpg","ingredients":["1 1/2 cups dried cannellini (white kidney) beans, soaked overnight","1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving","2 medium carrots, scrubbed, halved crosswise","2 stalks celery, halved crosswise","1 head garlic, halved crosswise; plus 2 cloves, chopped","6 sprigs parsley","1 sprig rosemary","2 bay leaves","2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, plus more crushed for serving","Kosher salt, freshly ground pepper","3 tablespoons olive oil, plus more","1 large onion, chopped","1 (14.5-ounce) can whole peeled tomatoes","3/4 cup dry white wine","3 ounces dried lasagna or other flat pasta, broken into 1–1 1/2-inch pieces","1/2 small head escarole, leaves torn into 2-inch pieces"],"sentences":["Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. ","Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. ","Season with salt and pepper, remove from heat, and let sit 30 minutes. ","Discard vegetables, rind, and herbs.","Meanwhile, heat 3 Tbsp. ","oil in a large pot over medium. ","Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. ","Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. ","Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.","Add beans and their liquid; cook until flavors meld, 12–15 minutes. ","Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. ","Add escarole and cook until wilted, about 1 minute; season with salt and pepper. ","Serve soup drizzled with oil and topped with Parmesan and more chile."]},{"origin_id":"54a4090619925f464b373543","title":"Pasta Salad with Garbanzo Beans, Tomatoes and Feta Cheese","image_url":"","ingredients":["3/4 pound fusilli or other corkscrew pasta","1/4 cup finely chopped fresh mint","2 tablespoons fresh lemon juice","2 tablespoons white wine vinegar","1 tablespoon chopped garlic","2 teaspoons grated lemon peel","6 tablespoons olive oil","2 cups chopped plum tomatoes","1 15- to 16-ounce can garbanzo beans (chickpeas), drained","4 ounces feta cheese, crumbled","Additional chopped fresh mint"],"sentences":["Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain and rinse with cold water to cool. ","Drain again.","Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. ","Gradually whisk in oil. ","Add pasta, tomatoes, garbanzo beans and feta cheese. ","Toss to blend well. ","Season salad to taste with salt and pepper. ","(Can be prepared ahead. ","Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.)","Mound salad on large shallow platter. ","Garnish with additional mint."]},{"origin_id":"54a42f0f6529d92b2c012c5a","title":"Orzo with Feta, Tomatoes, and Dill","image_url":"http://assets.epicurious.com/photos/560d78aff3a00aeb2f1cb604/6:4/w_620%2Ch_413/242827_hires.jpg","ingredients":["3 tablespoons extra-virgin olive oil","2 cups cherry tomatoes, halved","1/2 cup chopped dill","1 teaspoon grated lemon zest","1 cup orzo","1 1/2 cups crumbled feta (6 ounces)"],"sentences":["Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. ","Let stand at least ten minutes","Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente","Drain orzo and toss with tomato mixture. ","Add feta and toss again."]},{"origin_id":"54a456606529d92b2c022520","title":"Potato and Cheese Ravioli with Fresh Tomato Sauce","image_url":"http://assets.epicurious.com/photos/560ea0cf7b55306961bfef32/6:4/w_620%2Ch_413/106473.jpg","ingredients":["1 1/4 pounds russet potatoes, peeled, quartered","1 1/4 cups freshly grated pecorino Sardo or pecorino Romano cheese","2 tablespoons chopped fresh mint","All purpose flour","1 12-ounce package wonton wrappers","2 tablespoons extra-virgin olive oil","1 large garlic clove, minced","2 pounds tomatoes, chopped"],"sentences":["Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes. ","Drain. ","Return potatoes to pan and mash. ","Cool potatoes. ","Stir in 1 cup cheese and mint. ","Season filling to taste with salt and pepper.","Line 2 baking sheets with plastic wrap; sprinkle with flour. ","Stack 6 wonton wrappers on work surface. ","Trim edges of wonton stack to form 2 3/4-inch square, preferably using scallop-edged pastry wheel cutter. ","Repeat stacking and trimming with remaining wrappers. ","Place half of wrappers on work surface. ","Place 1 tablespoon filling in center of each. ","Brush edges of wrappers lightly with water. ","Top each with another wrapper; press on edges to seal well. ","Place ravioli on prepared baking sheets. ","(Can be made 4 hours ahead. ","Sprinkle lightly with flour. ","Cover with plastic wrap and chill.)","Heat oil in large nonstick skillet over medium heat. ","Add garlic and stir 30 seconds. ","Add tomatoes and sauté until heated through, about 5 minutes. ","Season sauce to taste with salt and pepper. ","Transfer 1/2 cup sauce to large shallow serving bowl.","Working in batches, cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. ","Using slotted spoon, transfer ravioli to bowl with sauce. ","Spoon remaining sauce over. ","Sprinkle with remaining 1/4 cup cheese and serve."]},{"origin_id":"54a470e76529d92b2c0297ad","title":"Orzo Salad with Vegetables and Herbs","image_url":"","ingredients":["6 ounces sugar snap peas, trimmed, cut into 3/4-inch pieces","2 2/3 cups orzo (rice-shaped pasta; about 21 ounces)","1 1/4 cups cubed seeded tomatoes","3/4 cup cubed seeded peeled cucumber","1/2 cup chopped green onions","1/4 cup chopped fresh parsley","1/4 cup chopped fresh mint","2 teaspoons finely chopped lemon peel","1/4 cup fresh lemon juice","2 teaspoons finely chopped lemon peel","1 teaspoon minced garlic","3/4 cup olive oil","1 head Boston lettuce"],"sentences":["Bring large pot of salted water to boil. ","Add sugar snap peas; cook 1 minute. ","Using slotted spoon, transfer peas to strainer. ","Rinse with cold water and drain. ","Add orzo to same pot. ","Boil until tender but still firm to bite, about 8 minutes. ","Drain and cool.","Place orzo in large bowl. ","Mix in sugar snap peas, tomatoes, cucumber, green onions, parsley. ","mint and lemon peel. ","Season with salt and pepper.","Combine lemon juice, lemon peel and garlic in medium bowl. ","Gradually whisk in olive oil. ","Season to taste with salt and pepper.","Pour half of dressing over salad; toss to coat. ","(Can be Made 6 hours ahead. ","Cover salad and remaining dressing separately and chill. ","Bring to room temperature before continuing.) ","Toss salad with enough remaining dressing to coat generously. ","Season with salt and pepper. ","Line shallow serving bowl with lettuce. ","Mount salad in bowl."]},{"origin_id":"589a350481a60af57a05cc22","title":"Oxtail Ragù With Semolina Gnocchi","image_url":"http://assets.epicurious.com/photos/588a495e12082e6b03c03d2d/6:4/w_620%2Ch_413/oxtail-ragu-with-semolina-gnocchi-011917.jpg","ingredients":["5 pounds oxtails, cut crosswise into pieces","1/4 cup all-purpose flour","2 teaspoons freshly ground black pepper","2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more","2 tablespoons olive oil","1 large onion, chopped","2 large carrots, peeled, chopped","2 celery stalks, chopped","1 head of garlic, cloves separated, smashed","4 sprigs rosemary","1 (750-ml) bottle red wine","1 (15-ounce) can crushed tomatoes","1/4 cup red wine vinegar or Sherry vinegar","1 tablespoon honey","3 cups whole milk","2 tablespoons unsalted butter","Kosher salt","1 cup fine-grind semolina flour","1 cup finely grated Parmesan, plus more for serving","1 large egg yolk","2 tablespoons olive oil","1/4 cup finely chopped parsley"],"sentences":["Toss oxtails, flour, pepper, 2 Tbsp. ","or 1 Tbsp. ","salt in a large bowl until oxtails are evenly coated. ","Heat oil in a large heavy pot over medium-high. ","Working in batches, cook oxtails in a single layer, turning occasionally, until browned all over, 15–20 minutes. ","Transfer oxtails to a plate as they’re done.","Cook onion, carrots, celery, garlic, and rosemary in same pot, stirring often, until vegetables are browned around edges, 10–15 minutes. ","Add wine, tomatoes, vinegar, and honey, stirring and scraping up browned bits; bring to a boil. ","Season with several generous pinches of salt and return oxtails to pot. ","Pour in water just to cover oxtails; bring to a gentle simmer. ","Partially cover and cook, reducing heat as needed to keep at a bare simmer, until meat is falling off the bone, 3–3 1/2 hours. ","Let cool; cover and chill at least 12 hours.","Line a 13x9\" baking dish with parchment paper, leaving overhang on 2 sides. ","Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium. ","Gradually whisk in semolina and cook, whisking, until very thick and bubbling, about 3 minutes. ","Remove from heat; add 1 cup Parmesan and whisk until smooth. ","Whisk in egg yolk and scrape gnocchi mixture into prepared pan; smooth top. ","Cover and chill until set, at least 2 hours and up to 12 hours.","Meanwhile, remove ragù from fridge and skim fat from surface. ","Warm ragù over low until heated through, then transfer oxtails to a plate. ","Increase heat to medium and bring braising liquid to a simmer. ","Cook until reduced to the consistency of gravy, 5–10 minutes. ","Taste and season with more salt if needed. ","Pick meat from bones and shred into small pieces. ","Return meat to ragù; discard bones. ","Transfer 2 cups ragù to an airtight container and save for later. ","Cover pot; keep remaining ragù warm over low heat.","Turn out gnocchi mixture onto a clean surface and remove parchment paper; slice into about 1\" squares.","Heat oil in a large nonstick skillet over medium. ","Add half of gnocchi to skillet, arrange in a single layer, and cook, undisturbed, until browned and crisp underneath, about 3 minutes. ","Toss to turn and cook until other side is browned and crisp, about 2 minutes. ","Spoon into pot with ragù. ","Repeat with remaining gnocchi. ","Gently toss gnocchi in ragù; season with more salt if needed. ","Divide among bowls; top with parsley and more Parmesan.","Ragù can be made 2 days ahead. ","Cover and chill, or freeze up to 4 weeks."]},{"origin_id":"54a44e486529d92b2c01d873","title":"Pasta with Arugula and Plum Tomatoes","image_url":"","ingredients":["3 tablespoons olive oil","4 large garlic cloves, chopped","1 cup half and half","3/4 cup canned low-salt chicken broth","3 large bunches arugula, coarsely chopped","1/2 teaspoon dried crushed red pepper","1 1/2 pounds plum tomatoes, chopped (about 3 1/2 cups)","1 pound gemelli, penne or fusilli pasta, freshly cooked","1 cup grated Parmesan cheese"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Add garlic and stir until fragrant, about 30 seconds. ","Add half and half and broth and boil until slightly thickened, about 5 minutes. ","Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute. ","Add tomatoes; cook until tomatoes soften, about 2 minutes. ","Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes. ","Season mixture with salt and pepper.","Transfer pasta to large bowl. ","Sprinkle with remaining 1/2 cup cheese."]},{"origin_id":"54a40dee6529d92b2c004523","title":"Pasta Jambalaya","image_url":"","ingredients":["4 tablespoons olive oil","1 pound andouille sausages or other fully cooked smoked spicy sausages (such as Louisiana hot links), halved lengthwise, then thinly sliced crosswise","1 medium onion, chopped","1 large green bell pepper, chopped","5 green onions, thinly sliced","1 celery stalk, chopped","5 garlic cloves, chopped","2 bay leaves","2 teaspoons dried oregano","3/4 teaspoon ground cumin","1/4 teaspoon cayenne pepper","1/4 teaspoon ground allspice","1 28-ounce can crushed tomatoes with added puree","1 141/2-ounce can diced tomatoes in juice","1 teaspoon Worcestershire sauce","1/2 teaspoon hot pepper sauce","1 pound farfalle (bow-tie) pasta","1 1/2 pounds uncooked large shrimp, peeled, deveined","Freshly grated Parmesan cheese"],"sentences":["Heat 2 tablespoons oil in heavy large pot over medium heat. ","Add sausages; sauté until light brown, 5 minutes. ","Using slotted spoon, transfer sausages to paper towels. ","Pour drippings from pot; discard.","Add remaining 2 tablespoons oil to pot and heat over medium heat. ","Stir in onion and next 9 ingredients. ","Cover and cook until vegetables are almost tender, stirring often, about 8 minutes. ","Stir in crushed tomatoes and diced tomatoes with juices and bring to boil. ","Reduce heat, cover and simmer 15 minutes to blend flavors. ","Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer. ","Season to taste with salt and pepper. ","Discard bay leaves. ","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Remove from heat. ","Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes. ","Drain pasta and shrimp; return to pot. ","Add sauce and toss to blend. ","Transfer to bowl. ","Serve, passing Parmesan cheese separately."]},{"origin_id":"54a433df6529d92b2c016960","title":"Pasta Rustica with Smoked Mozzarella","image_url":"","ingredients":["2 packages (about 9 ounces each) dried cheese tortellini","6 tablespoons olive oil","1 large onion, halved lengthwise, thinly sliced crosswise","1 pound cherry tomatoes, halved","2 garlic cloves, minced","2/3 cup vermouth","1 cup chopped fresh Italian parsley","1 cup thinly sliced fresh basil","3/4 cup Kalamata olives, pitted, halved","1 1/2 teaspoons dried oregano","1 pound smoked mozzarella, cut into 1/2-inch cubes"],"sentences":["Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain well.","Meanwhile, heat oil in heavy large skillet over medium-high heat. ","Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. ","Add tomatoes; sauté 3 minutes. ","Stir in garlic; cook 2 minutes. ","Add vermouth, then parsley, basil, olives, and oregano. ","Cook 4 minutes, stirring often. ","Add cooked tortellini; toss over medium heat until sauce coats pasta. ","Remove from heat. ","Stir in cheese. ","Season pasta to taste with salt and pepper and serve."]},{"origin_id":"54a44d506529d92b2c01d305","title":"Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives","image_url":"","ingredients":["6 tablespoons olive oil","1/2 cup drained oil-packed sun-dried tomatoes","1/4 cup red wine vinegar","1 tablespoon drained capers","1 garlic clove, minced","1 pound fusilli pasta","12 ounces tomatoes, coarsely chopped","8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces","1 cup (packed) fresh basil leaves, thinly sliced","1 cup freshly grated Parmesan cheese (about 3 ounces)","1/2 cup minced pitted oil-cured black olives"],"sentences":["Blend first 5 ingredients in processor until tomatoes are coarsely chopped. ","Set dressing aside.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain. ","Transfer to large bowl. ","Add dressing to hot pasta; toss to coat. ","Cool, stirring occasionally. ","Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. ","Season to taste with salt and pepper. ","(Can be made 6 hours ahead. ","Cover; chill. ","Bring to room temperature before serving.)"]},{"origin_id":"54a428386529d92b2c00d3b1","title":"Pasta Salad with Cherry Tomatoes and Green Olivada","image_url":"http://assets.epicurious.com/photos/54b32759460b4423363eefe0/6:4/w_620%2Ch_413/359755_pasta-salad_1x1.jpg","ingredients":["1 garlic clove, peeled","2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided","3 tablespoons capers, drained","1 tablespoon red wine vinegar","1 teaspoon anchovy paste","1 tablespoon Dijon mustard","1/4 teaspoon dried crushed red pepper","1/2 cup plus 1 tablespoon extra-virgin olive oil","1 pound gemelli, fusilli, or rotelle pasta","2 pints cherry tomatoes or grape tomatoes, halved","1 8-ounce package small (cherry-size) fresh mozzarella balls in water","2 tablespoons chopped fresh oregano","Ingredient info: Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores and Italian markets."],"sentences":["With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. ","Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. ","Using 6 on/off turns, process to chop coarsely. ","With machine running, gradually add 1/2 cup olive oil, forming coarse puree. ","Transfer to bowl; stir in remaining 1 cup olives. ","Season olivada to taste with salt and pepper. ","DO AHEAD: Olivada can be made 3 days ahead. ","Cover and refrigerate.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain well. ","Transfer drained pasta to large bowl. ","Drizzle remaining 1 tablespoon oil over pasta; toss to coat. ","Cool, stirring occasionally.","Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. ","Season to taste with salt and pepper."]},{"origin_id":"54a474bc6529d92b2c02a67b","title":"Pasta Salad with Tomatoes and Peas","image_url":"","ingredients":["1/3 cup white-wine vinegar","2 tablespoons water","2 teaspoons salt","1/2 teaspoon sugar","2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled","1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt","","1/2 cup olive oil","1 pound medium pasta shells","1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained","2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved","1/2 cup shredded fresh basil leaves"],"sentences":["In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. ","In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. ","In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well."]},{"origin_id":"54a40cda19925f464b374071","title":"Pasta with Baked Tomato Sauce","image_url":"","ingredients":["1/3 cup extra-virgin olive oil","1 pound very ripe cherry tomatoes, halved","1/3 cup plain dry bread crumbs","1/4 cup freshly grated Parmigiano-Reggiano cheese","2 tablespoons freshly grated pecorino cheese","2 garlic cloves, finely chopped","Salt and freshly ground pepper to taste","","1 pound dried fusilli (corkscrew) or farfalline (butterfly) pasta","1/4 cup loosely packed fresh basil leaves, torn"],"sentences":["Preheat the oven to 400°. ","Grease a 13-by-9-inch baking dish with one-third of the oil.","Place the tomatoes cut side up in the dish.","In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. ","Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. ","Sprinkle with salt and pepper. ","Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.","Meanwhile, bring a large pot of salted water to a boil. ","Add the pasta and cook for 8 to 10 minutes, or until al dente. ","Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven."]},{"origin_id":"54a44b466529d92b2c01c191","title":"Orzo with Tomatoes and Arugula","image_url":"","ingredients":["1/4 cup orzo","1 1/2 teaspoons extra-virgin olive oil","1/2 teaspoon balsamic vinegar plus additional to taste","1 small tomato, seeded and cut into 1/4-inch dice","1/2 cup coarsely chopped arugula","1 tablespoon thinly sliced fresh basil","1 tablespoon pine nuts, lightly toasted (optional)"],"sentences":["Cook orzo in a 2- to 3-quart saucepan of boiling salted water until al dente, then drain well and transfer to a small bowl. ","Toss with oil and 1/2 teaspoon vinegar and cool to room temperature.","Stir in tomato, arugula, basil, pine nuts (if using), and additional vinegar and salt and pepper to taste."]},{"origin_id":"54a4504019925f464b38dcf7","title":"Orzo with Shrimp, Feta Cheese, and White Wine","image_url":"","ingredients":["8 ounces orzo (rice-shaped pasta)","6 tablespoons olive oil","1 cup crumbled feta cheese","1/4 cup freshly grated Parmesan cheese","2 tablespoons plus 1/4 cup chopped fresh basil","1 pound uncooked medium shrimp, peeled, deveined","2 garlic cloves, chopped","1 14 1/2-ounce can diced tomatoes in juice","1/2 cup dry white wine","2 teaspoons dried oregano","1/2 teaspoon dried crushed red pepper"],"sentences":["Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. ","Cook orzo according to package directions. ","Drain well and return orzo to same pot. ","Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. ","Arrange orzo mixture in prepared dish.","Heat 2 tablespoons oil in large skillet over medium-high heat. ","Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). ","Arrange shrimp atop orzo. ","Add remaining 2 tablespoons oil to same skillet. ","Add garlic and sauté over medium-high heat 30 seconds. ","Add tomatoes with juice; cook 1 minute. ","Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. ","Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. ","Season sauce to taste with salt and pepper; spoon over shrimp. ","Bake orzo until heated through, about 10 minutes. ","Sprinkle with remaining 3/4 cup feta cheese and serve."]},{"origin_id":"54a4504019925f464b38dcf7","title":"Orzo with Shrimp, Feta Cheese, and White Wine","image_url":"","ingredients":["8 ounces orzo (rice-shaped pasta)","6 tablespoons olive oil","1 cup crumbled feta cheese","1/4 cup freshly grated Parmesan cheese","2 tablespoons plus 1/4 cup chopped fresh basil","1 pound uncooked medium shrimp, peeled, deveined","2 garlic cloves, chopped","1 14 1/2-ounce can diced tomatoes in juice","1/2 cup dry white wine","2 teaspoons dried oregano","1/2 teaspoon dried crushed red pepper"],"sentences":["Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. ","Cook orzo according to package directions. ","Drain well and return orzo to same pot. ","Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. ","Arrange orzo mixture in prepared dish.","Heat 2 tablespoons oil in large skillet over medium-high heat. ","Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). ","Arrange shrimp atop orzo. ","Add remaining 2 tablespoons oil to same skillet. ","Add garlic and sauté over medium-high heat 30 seconds. ","Add tomatoes with juice; cook 1 minute. ","Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. ","Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. ","Season sauce to taste with salt and pepper; spoon over shrimp. ","Bake orzo until heated through, about 10 minutes. ","Sprinkle with remaining 3/4 cup feta cheese and serve."]},{"origin_id":"54a4337a19925f464b385c79","title":"Orzo with Tomatoes, Feta, and Green Onions","image_url":"http://assets.epicurious.com/photos/560dd7377b55306961bfa973/6:4/w_620%2Ch_413/234414.jpg","ingredients":["1/4 cup red wine vinegar","2 tablespoons fresh lemon juice","1 teaspoon honey","1/2 cup olive oil","6 cups chicken broth","1 pound orzo (or riso)","2 cups red and yellow teardrop or grape tomatoes, halved","1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)","1 cup chopped fresh basil","1 cup chopped green onions","1/2 cup pine nuts, toasted"],"sentences":["Whisk vinegar, lemon juice, and honey in small bowl. ","Gradually whisk in oil. ","Season vinaigrette with salt and pepper. ","(Can be made 2 days ahead. ","Cover and chill.)","Bring broth to boil in large heavy saucepan. ","Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. ","Drain. ","Transfer to large wide bowl, tossing frequently until cool.","Mix tomatoes, feta, basil, and green onions into orzo. ","Add vinaigrette; toss to coat. ","Season with salt and pepper. ","(Can be made 2 hours ahead. ","Let stand at room temperature.) ","Add pine nuts; toss. ","Serve at room temperature."]},{"origin_id":"54a45b4619925f464b393507","title":"Orzo with Feta, Green Beans, and Tomatoes","image_url":"","ingredients":["10 ounces haricots verts(thin French green beans) or green beans","1 cup orzo (rice-shaped pasta)","1 medium onion","2 garlic cloves","3 medium vine-ripened tomatoes","2 tablespoons olive oil","1 tablespoon white-wine vinegar","1 tablespoon chopped fresh flat-leafed parsley leaves","1 cup crumbled feta"],"sentences":["Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.","Chop onion and mince garlic. ","Quarter and seed tomatoes. ","Cut quarters lengthwise into 1/4-inch-thick slices. ","Trim beans and cut into 1-inch pieces. ","In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. ","Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. ","Remove skillet from heat.","Have ready a bowl of ice and cold water. ","In boiling salted water blanch beans 1 minute. ","With a slotted spoon transfer beans to ice water to stop cooking. ","Drain beans well in a colander and pat dry. ","Add beans to tomato mixture and return water in kettle to a boil. ","Boil orzo until al dente and drain in colander. ","Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well."]},{"origin_id":"57daef0a5380fbcb1621ede1","title":"Pantry Pasta","image_url":"http://assets.epicurious.com/photos/57d1f0a3adcedbfa6105f647/6:4/w_620%2Ch_413/pantry-pasta-BA-090816.jpg","ingredients":["2 tablespoons olive oil, plus more for drizzling","8 ounces sweet Italian sausage, casings removed","1/2 medium red onion, finely chopped","1/4 cup torn pitted olives, preferably Castelvetrano","1 (14-ounce) can cherry tomatoes","12 ounces spaghetti","Kosher salt","1/4 cup peperoncini, thinly sliced","2 ounces Pecorino or Parmesan, finely grated, divided","2 tablespoons unsalted butter","1/2 cup torn basil"],"sentences":["Heat 2 Tbsp. ","oil in a large skillet over medium-high. ","Cook sausage, breaking up with a wooden spoon, until cooked through, browned, and crisp in places, 5–8 minutes. ","Transfer to a small bowl with a slotted spoon. ","Reduce heat to medium; add onion and olives to skillet. ","Cook, stirring often, until onion is translucent, about 5 minutes. ","Add tomatoes, increase heat to medium-high, and cook, mashing tomatoes lightly and stirring often, until juices are slightly thickened, about 3 minutes.","Meanwhile, cook pasta in a large pot of lightly salted boiling water, stirring occasionally, until very al dente, about 6 minutes. ","Drain, reserving 1 cup pasta cooking liquid.","Add pasta and 3/4 cup pasta cooking liquid to sauce and cook, tossing, until pasta is al dente and sauce coats noodles. ","Mix in peperoncini, cooked sausage, and another 1/4 cup pasta cooking liquid. ","Then, tossing constantly, gradually add all but 1/2 cup cheese, followed by butter. ","Once incorporated, remove from heat and mix in basil. ","Divide pasta among bowls. ","Drizzle with oil; top with remaining cheese."]},{"origin_id":"54a44ad56529d92b2c01bcde","title":"Pappardelle Bolognese","image_url":"","ingredients":["1/4 cup olive oil","2 slices thick-cut bacon, diced","1 cup chopped onion","1/2 cup chopped celery","1/2 cup chopped carrot","4 garlic cloves, minced","1 tablespoon chopped fresh thyme","1 pound ground veal","1 pound ground pork","1 cup dry red wine","2 bay leaves","2 14-ounce cans beef broth","1 1/2 cups canned tomato puree","1 pound pappardelle or mafaldine pasta","Freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Add bacon; sauté until beginning to brown, about 6 minutes. ","Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. ","Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. ","Add wine and bay leaves. ","Simmer until liquid is slightly reduced, about 10 minutes. ","Add broth and tomato puree. ","Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. ","Season with salt and pepper. ","(Can be made 1 day ahead. ","Cool slightly. ","Refrigerate uncovered until cold, then cover and keep chilled. ","Bring to simmer before using.)","Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. ","Drain. ","Transfer to pot with sauce; toss. ","Serve with Parmesan."]},{"origin_id":"54a434b56529d92b2c017466","title":"Penne with Meat Sauce","image_url":"","ingredients":["12 ounces whole-wheat penne","Vegetable oil cooking spray","1/4 cup diced onion","1/2 cup diced green bell pepper","14 ounces lean (7% fat) ground turkey","2 1/4 cups prepared marinara","1 tablespoon freshly grated Parmesan"],"sentences":["Cook pasta as directed on package; reserve 1/4 cup cooking water. ","Heat cooking spray in a large skillet over medium-low heat. ","Sauté onion and pepper until tender, about 7 minutes. ","Raise heat to medium and add turkey; cook until browned, about 8 minutes. ","Stir in marinara, reduce heat and stir occasionally, until sauce comes to a low simmer, about 6 minutes. ","Mix 1/2 cup sauce with reserved water in a bowl; toss pasta and sauce; divide among 4 bowls. ","Top each with equal amounts of remaining sauce and sprinkle with Parmesan."]},{"origin_id":"54a4792819925f464b39b018","title":"Oven-Baked Ziti with Three Cheeses","image_url":"","ingredients":["2 tablespoons olive oil","1 onion, chopped","2 large garlic cloves, chopped","1 teaspoon fennel seeds","1/3 cup tomato paste","1 8-ounce can tomato sauce","1 cup water","1 teaspoon dried oregano, crumbled","1/2 teaspoon dried rubbed sage","1/2 cup grated Parmesan cheese","1 15-ounce container ricotta cheese","1 egg","8 ounces mozzarella cheese, grated","12 ounces freshly cooked ziti or other tubular pasta"],"sentences":["Heat oil in heavy large saucepan over medium-low heat. ","Add onion, garlic and fennel seeds and sauté until translucent, about 5 minutes. ","Mix in tomato paste and cook 1 minute. ","Add tomato sauce, water, oregano and sage. ","Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. ","Stir in 1/4 cup Parmesan. ","Season to taste with salt and pepper.","Preheat oven to 450°F. Butter 9x13-inch glass baking dish. ","In medium bowl combine ricotta cheese and egg. ","Reserve 1/4 cup mozzarella cheese for topping. ","Add remaining mozzarella to ricotta cheese mixture and blend. ","Season with salt and pepper.","Spread 1/4 of tomato sauce over bottom of prepared dish. ","Layer 1/3 of pasta over. ","Drop half of ricotta cheese mixture over by spoonfuls. ","Spread 1/4 of sauce over. ","Repeat layering with another 1/3 of pasta, remaining cheese mixture, 1/4 of sauce and remaining pasta. ","Spread remaining sauce over and sprinkle with reserved mozzarella and remaining 1/4 cup Parmesan. ","(Can be prepared 1 day ahead. ","Cover and refrigerate.)","Cover casserole and bake until heated through, about 40 minutes."]},{"origin_id":"54a432436529d92b2c015421","title":"Pasta Frittata with Broccoli Rabe and Sun-Dried Tomatoes","image_url":"","ingredients":["1/2 lb dried linguine","1/2 lb broccoli rabe, coarsely chopped (4 cups)","2 tablespoons olive oil","2 oil-packed sun-dried tomatoes, drained and thinly sliced (1 tablespoon)","6 large eggs","1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)","1/4 cup whole milk","1 teaspoon salt","1/2 teaspoon black pepper"],"sentences":["Put oven rack in upper third of oven and preheat oven to 400°F.","Cook pasta in a 6- to 8-quart pot of boiling salted water according to package instructions; 2 minutes before pasta is done cooking, add broccoli rabe and cook 2 minutes. ","Drain pasta and broccoli rabe and pat dry.","Heat oil in a 10-inch heavy ovenproof nonstick skillet over high heat until hot but not smoking. ","Add pasta, broccoli rabe, and tomatoes and sauté, stirring frequently, 2 minutes. ","Whisk together eggs, cheese, milk, salt, and pepper and pour over pasta mixture. ","Transfer skillet to oven and bake until frittata is set (eggs should be just firm), 20 to 25 minutes. ","Transfer frittata to a cutting board and cut into wedges."]},{"origin_id":"54a42ad56529d92b2c00f635","title":"Pasta Puttanesca","image_url":"http://assets.epicurious.com/photos/5789341bbf39bbd23d304793/6:4/w_620%2Ch_413/pasta-puttanesca.jpg","ingredients":["1 pound dried spaghetti, spaghettini, or linguine fini","5 garlic cloves, forced through a garlic press","2 teaspoons anchovy paste","1/2 teaspoon hot red-pepper flakes","1/3 cup extra-virgin olive oil","1 (28-ounce) can whole tomatoes in juice (preferably Italian)","1/2 cup pitted Kalamata olives","2 tablespoons drained capers","Pinch of sugar (optional)","3/4 cup coarsely chopped basil"],"sentences":["Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.","While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.","Meanwhile, purée tomatoes with juice in a blender.","Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. ","Stir in sugar if desired.","Drain pasta and add to sauce. ","Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. ","Sprinkle with basil."]},{"origin_id":"54a409526529d92b2c003904","title":"Pappardelle with Chicken and Mushroom Ragù","image_url":"http://assets.epicurious.com/photos/560d7920f3a00aeb2f1cb71d/6:4/w_620%2Ch_413/350224_hires.jpg","ingredients":["6 ounces cremini mushrooms","3 garlic cloves","1/4 cup extra-virgin olive oil","1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces","1 small onion, chopped","3/4 teaspoon chopped rosemary","3 tablespoons balsamic vinegar","1 (28-ounce) can whole tomatoes in juice","1/2 pound dried pappardelle","5 ounces baby arugula (about 8 cups)","Accompaniment: Grated Parmigiano-Reggiano"],"sentences":["Pulse mushrooms and garlic in a food processor until finely chopped.","Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. ","Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. ","Transfer with a slotted spoon to a bowl.","Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.","Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.","Add vinegar and cook until evaporated. ","Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.","Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.","Add arugula to sauce and stir until wilted. ","Stir in drained pasta and cook 1 minute."]},{"origin_id":"54a4273a19925f464b37c43b","title":"Pasta Bolognese","image_url":"http://assets.epicurious.com/photos/5609a54662fa7a9917c25850/6:4/w_620%2Ch_413/352493.jpg","ingredients":["2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes","3 tablespoons olive oil","6 ounces pancetta or 6 slices bacon, finely chopped","","1/4 pound ground pork (not lean)","1/4 pound ground beef chuck (not lean)","1/4 pound ground veal","1 small onion, finely chopped (about 1 cup)","1 carrot, finely chopped (about 1 cup)","1 cup dry red wine","1 cup heavy cream","1 teaspoon kosher salt","1 teaspoon freshly ground black pepper","1 pound small pasta such as orecchiette or rotini","Garnish: Freshly grated Parmigiano-Reggiano cheese"],"sentences":["If using whole tomatoes, in blender or food processor, purée tomatoes with juice. ","Set aside.","In large, heavy pot over moderate heat, heat oil until hot but not smoking. ","Add pancetta and sauté until golden brown, 5 to 6 minutes. ","Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. ","Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.","Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. ","Stir in tomatoes, cream, salt, and pepper. ","Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.","In large pot of boiling salted water, cook pasta until almost tender. ","Drain well and toss with sauce. ","Serve with grated cheese."]},{"origin_id":"54a4358b19925f464b38774f","title":"Oven-Roasted Plum Tomatoes","image_url":"http://assets.epicurious.com/photos/560de591f3a00aeb2f1d546c/6:4/w_620%2Ch_413/232363.jpg","ingredients":["Nonstick vegetable oil spray","12 large plum tomatoes (about 2 1/2 pounds), halved lengthwise","1/4 cup extra-virgin olive oil","Assorted fillings (such as whole-milk ricotta cheese, pesto, chopped olives, small fresh mozzarella balls, soft fresh goat cheese, and anchovies)"],"sentences":["Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. ","Remove seeds and juices from tomato halves. ","Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. ","Roast tomatoes until slightly charred and tender, about 50 minutes. ","Cool completely on sheet. ","Spoon desired filling into each."]},{"origin_id":"54a4318419925f464b38432d","title":"Pasta \"Rags\" with a Thousand Herbs","image_url":"","ingredients":["1 lb fresh pasta sheets or 3/4 lb no-boil lasagne sheets","Flour for dusting pasta dough (if using)","3/4 lb plum tomatoes (about 4 large)","1/3 cup extra-virgin olive oil","1/2 cup chopped fresh flat-leaf parsley","1/2 cup chopped fresh basil","2 tablespoons chopped fresh tarragon","2 tablespoons chopped fresh mint","1 1/2 teaspoons chopped fresh thyme","1 teaspoon chopped fresh sage","1 teaspoon chopped fresh rosemary","1/2 teaspoon chopped fresh marjoram","1/4 teaspoon salt","1/4 teaspoon black pepper","1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving","Special equipment: a scalloped pastry wheel","Accompaniment: extra-virgin olive oil for drizzling"],"sentences":["If using fresh pasta, cut sheets into roughly 4- by 1-inch pieces with pastry wheel, then lightly dust with flour and arrange in 1 layer on paper-towel-lined large baking sheets. ","Let pasta dry until leathery but still pliable, 5 to 30 minutes. ","If using no-boil lasagne, break sheets into large pieces (about 4 by 1 inch).","Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 3-quart saucepan of boiling water 10 seconds. ","Transfer tomatoes with a slotted spoon to a bowl of ice and cold water and cool. ","Peel off skin, beginning from scored end, with a paring knife and discard. ","Halve tomatoes and discard seeds, then cut tomatoes into 1/4-inch dice.","Stir together oil and herbs in a large bowl.","Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, 1 to 2 minutes for fresh pasta (time for dried pasta may vary). ","Drain, then toss with herb mixture. ","Add tomatoes, salt, pepper, and cheese and toss again. ","Season with salt and serve immediately, with additional cheese."]},{"origin_id":"54a45fd019925f464b394b34","title":"Pasta, Sausage and Bean Soup","image_url":"http://assets.epicurious.com/photos/57aa241f7b221dce0bef23a0/6:4/w_620%2Ch_413/pasta-sausage-and-bean-soup.jpg","ingredients":["2 tablespoons olive oil","1 pound Italian sausages, castings removed","1 1/2 cups chopped onions","1 1/2 cups diced carrots","1 celery stalk with leaves, chopped","1 tablespoon chopped garlic","1 teaspoon dried basil","1 teaspoon dried rosemary","1/4 teaspoon dried crushed red pepper","1/4 teaspoon dried rubbed sage","5 cups canned chicken broth","1 14 1/2-to 16-ounce can diced tomatoes","1 15- to 16-ounce can kidney beans, drained","1 cup elbow macaroni"],"sentences":["Heat oil in heavy large Dutch oven over medium-high heat. ","Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. ","Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. ","Sauté until vegetables begin to soften, about 10 minutes. ","Add broth, tomatoes with their juices and beans. ","Bring soup to boil. ","Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.","Add macaroni to soup and simmer until tender, about 15 minutes. ","Season to taste with salt and pepper."]},{"origin_id":"55e49cd8ad4e361c200f68c3","title":"Pappardelle With Pork Sugo And Hazelnuts","image_url":"","ingredients":["5 large plum tomatoes, quartered","7 garlic cloves, 1 finely grated, 6 left whole","3 tablespoons vegetable oil, divided","Kosher salt, freshly ground pepper","1/2 cup blanched hazelnuts","2 pound boneless pork shoulder (Boston butt), fat trimmed, cut into 8 pieces","4 large shallots, quartered","2 cups red wine","2 cups whole milk","1 cup low-sodium chicken broth","5 sprigs oregano, plus 1 tablespoon finely chopped","5 sprigs thyme, plus 1 tablespoon finely chopped","1/2 cup (1 stick) chilled unsalted butter, cut into pieces","4 ounces Grana Padano cheese, finely grated, plus shaved for serving","1 pound fresh or dried pappardelle"],"sentences":["Preheat oven to 425°F. Toss tomatoes, grated garlic, and 1 tablespoon oil on a rimmed baking sheet. ","Arrange tomatoes, skin side down, in a single layer; season with salt and pepper. ","Roast until browned around the edges, about 25 minutes. ","Set aside.","Reduce oven temperature to 350°F. Toast hazelnuts on another baking sheet, tossing once, until golden brown, 10–12 minutes. ","Let cool; coarsely chop.","Reduce oven temperature to 275°F. Season pork with salt and pepper. ","Heat remaining 2 tablespoons oil in a large ovenproof pot over medium-high. ","Cook pork in batches, turning occasionally, until brown, 8–10 minutes; transfer to a platter.","Add shallots and whole garlic cloves to same pot and cook, stirring occasionally, until browned, about 5 minutes. ","Add wine, scraping up any browned bits; bring to a boil and cook until wine is reduced slightly, about 5 minutes. ","Return pork to pot and add milk, broth, and reserved tomatoes. ","Bring to a boil. ","Tie oregano and thyme sprigs together with kitchen twine; add to pot. ","Cover and transfer to oven. ","Braise meat until very tender, 2–2 1/2 hours.","Remove from oven; discard herbs and use a potato masher or pair of forks to shred pork and mash vegetables into medium-size pieces. ","Gradually add butter and grated cheese, stirring as you go to fully incorporate into sugo.","Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain pasta, transfer to a platter, and toss with half of sugo. ","Serve topped with hazelnuts, chopped oregano and thyme, and more Grana Padano.","Sugo can be made 1 week ahead. ","Let cool; cover and chill, or divide in half and freeze up to 3 months."]},{"origin_id":"54a45cb76529d92b2c0241c5","title":"Parsnip Parmesan Ravioli with Mushroom Ragoût","image_url":"","ingredients":["2 tablespoons unsalted butter","2 tablespoons olive oil","1 medium onion, sliced thin","1 pound Portobello mushrooms, caps (halved if large) and stems sliced thin","3/4 pound white mushrooms, sliced thin","2 garlic cloves, minced","1 teaspoon chopped fresh sage leaves","a 28- to 32-ounce can whole tomatoes, drained, reserving juice, and chopped coarse","2 pounds parsnips, peeled and cut into 1-inch pieces","1/2 cup freshly grated Parmesan (about 2 ounces)","1 1/2 teaspoons chopped fresh sage leaves","30 won ton wrappers*, thawed if frozen","*available at Asian markets and many specialty foods shops and supermarkets"],"sentences":["In a large heavy kettle heat butter and oil over moderate heat until butter is melted and cook onion, stirring, about 5 minutes, or until softened. ","Stir in all mushrooms, garlic, sage, and salt and pepper to taste and cook, stirring, about 15 minutes, or until liquid mushrooms give off is evaporated. ","Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened. ","Ragout may be made 2 days ahead, cooled completely and chilled, covered.","In a saucepan boil parsnips in salted water to cover by 2 inches, uncovered, until very tender, about 15 minutes. ","Drain parsnips well. ","In a food processor purée parsnips with Parmesan, sage, and salt and pepper to taste until smooth, and cool. ","Filling may be made 1 day ahead and chilled, covered.","Bring a kettle of salted water to a gentle boil for ravioli.","Put 1 wrapper on a lightly floured surface and mound 1 level tablespoon filling in center. ","Brush edges of wrapper with water and fold wrapper in half to form a triangle, pressing around filling to force out air. ","Transfer ravioli to a dry kitchen towel to drain. ","Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to dry slightly.","In a saucepan heat ragout over low heat, stirring occasionally, until hot. ","Cook ravioli in gently boiling water in 3 batches 6 to 8 minutes, or until they rise to surface and are tender. ","(Do not let water boil vigorously once ravioli have been added.) ","With a spoon transfer ravioli as cooked to shallow baking pans, arranging in one layer, with about 1/2 inch cooking water. ","Keep ravioli warm, covered.","Transfer ravioli with a slotted spoon to 6 serving plates and top with ragout."]},{"origin_id":"54a4321b19925f464b384a76","title":"Pasta with Anchovies, Currants, Fennel, and Pine Nuts","image_url":"http://assets.epicurious.com/photos/560de5bef3a00aeb2f1d5508/6:4/w_620%2Ch_413/232702.jpg","ingredients":["1/2 cup extra-virgin olive oil","8 anchovy fillets","1 large onion, very thinly sliced","1 large fresh fennel bulb, trimmed, halved, very thinly sliced","1/4 teaspoon dried crushed red pepper","2 plum tomatoes, chopped","1/4 cup pine nuts","1/4 cup dried currants","3/4 pound perciatelli (thick hollow spaghetti) or linguine","1/4 teaspoon saffron threads","1 cup fresh breadcrumbs, toasted"],"sentences":["Heat oil in large skillet over medium heat. ","Add anchovies; mash with back of fork. ","Add onion, fennel, and red pepper. ","Sauté vegetables until tender, about 5 minutes. ","Add tomatoes, pine nuts, and currants. ","Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.","Drain pasta, reserving 1 cup cooking liquid. ","Add saffron to reserved liquid and stir to dissolve. ","Return pasta and saffron water to pot. ","Add tomato mixture; toss over low heat until sauce coats pasta. ","Mix in breadcrumbs and transfer to bowl."]},{"origin_id":"54a45cb76529d92b2c0241c5","title":"Parsnip Parmesan Ravioli with Mushroom Ragoût","image_url":"","ingredients":["2 tablespoons unsalted butter","2 tablespoons olive oil","1 medium onion, sliced thin","1 pound Portobello mushrooms, caps (halved if large) and stems sliced thin","3/4 pound white mushrooms, sliced thin","2 garlic cloves, minced","1 teaspoon chopped fresh sage leaves","a 28- to 32-ounce can whole tomatoes, drained, reserving juice, and chopped coarse","2 pounds parsnips, peeled and cut into 1-inch pieces","1/2 cup freshly grated Parmesan (about 2 ounces)","1 1/2 teaspoons chopped fresh sage leaves","30 won ton wrappers*, thawed if frozen","*available at Asian markets and many specialty foods shops and supermarkets"],"sentences":["In a large heavy kettle heat butter and oil over moderate heat until butter is melted and cook onion, stirring, about 5 minutes, or until softened. ","Stir in all mushrooms, garlic, sage, and salt and pepper to taste and cook, stirring, about 15 minutes, or until liquid mushrooms give off is evaporated. ","Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened. ","Ragout may be made 2 days ahead, cooled completely and chilled, covered.","In a saucepan boil parsnips in salted water to cover by 2 inches, uncovered, until very tender, about 15 minutes. ","Drain parsnips well. ","In a food processor purée parsnips with Parmesan, sage, and salt and pepper to taste until smooth, and cool. ","Filling may be made 1 day ahead and chilled, covered.","Bring a kettle of salted water to a gentle boil for ravioli.","Put 1 wrapper on a lightly floured surface and mound 1 level tablespoon filling in center. ","Brush edges of wrapper with water and fold wrapper in half to form a triangle, pressing around filling to force out air. ","Transfer ravioli to a dry kitchen towel to drain. ","Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to dry slightly.","In a saucepan heat ragout over low heat, stirring occasionally, until hot. ","Cook ravioli in gently boiling water in 3 batches 6 to 8 minutes, or until they rise to surface and are tender. ","(Do not let water boil vigorously once ravioli have been added.) ","With a spoon transfer ravioli as cooked to shallow baking pans, arranging in one layer, with about 1/2 inch cooking water. ","Keep ravioli warm, covered.","Transfer ravioli with a slotted spoon to 6 serving plates and top with ragout."]},{"origin_id":"54a42eaf19925f464b3820fe","title":"Pasta alla Norma","image_url":"","ingredients":["2 medium eggplants (about 1 pound each), cut into 1/2-inch cubes","2 tablespoons coarse kosher salt plus additional for cooking pasta","5 tablespoons extra-virgin olive oil, divided","1 cup chopped onion","4 garlic cloves, minced","8 (or more) small peperoncini, minced","2 14 1/2-ounce cans diced tomatoes in juice","1 pound spaghetti","1 cup torn fresh basil leaves","1 cup crumbled ricotta salata*","*A salted, dry ricotta cheese; available at some supermarkets, Italian markets, and specialty foods stores."],"sentences":["Place eggplant cubes in colander and sprinkle with 2 tablespoons kosher salt. ","Let eggplant drain 15 minutes. ","Pat dry, removing excess salt.","Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. ","Add onion and garlic; sauté until onion is soft, about 5 minutes. ","Add peperoncini and tomatoes with juice; cook until tomatoes begin to soften, about 15 minutes. ","Remove tomato sauce from heat.","Heat 1 tablespoon olive oil in another heavy large skillet over high heat. ","Working in 3 batches and adding 1 tablespoon olive oil for each batch, cook eggplant until browned on all sides, about 8 minutes. ","Using slotted spoon, transfer eggplant to tomato sauce in skillet.","Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. ","Drain, reserving 1 cup pasta cooking water. ","Add cooking water to sauce; bring to boil. ","Add spaghetti and basil to sauce and toss to coat. ","Season to taste with salt and pepper. ","Transfer pasta to bowl; top with ricotta salata and serve."]},{"origin_id":"54a4263a6529d92b2c00bb21","title":"Pasta Al Pomodoro","image_url":"http://assets.epicurious.com/photos/56043a3e7c9cb37c518d5bde/6:4/w_620%2Ch_413/365186_hires.jpg","ingredients":["1/4 cup extra-virgin olive oil","1 medium onion, minced","4 garlic cloves, minced","1 pinch crushed red pepper flakes","1 28 ounce can peeled tomatoes, puréed in a food processor","Kosher salt","3 large fresh basil sprigs","12 ounces bucatini or spaghetti","2 tablespoons cubed unsalted butter","1/4 cup finely grated Parmesan or Pecorino"],"sentences":["Heat extra-virgin olive oil in a 12\" skillet over medium-low heat. ","Add minced onion and cook, stirring, until soft, about 12 minutes. ","Add garlic and cook, stirring, for 2-4 minutes. ","Add crushed red pepper flakes; cook for 1 minute more. ","Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. ","Remove pan from heat, stir in basil sprigs, and set aside.","Meanwhile, bring water to a boil in a 5-quart pot. ","Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. ","Drain pasta, reserving 1/2 cup pasta cooking water.","Discard basil and heat skillet over high heat. ","Stir in reserved pasta water to loosen sauce; bring to a boil. ","Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. ","Remove pan from heat; add butter and cheese; toss until cheese melts. ","Transfer to warm bowls; serve with more cheese, if desired."]},{"origin_id":"54a45d0019925f464b393d96","title":"Pasta e Fagioli","image_url":"http://assets.epicurious.com/photos/57fd203db567e65e5961bea9/6:4/w_620%2Ch_413/pasta-e-fagioli-recipe.jpg","ingredients":["4 tablespoons olive oil","2 garlic cloves, minced","1 16-ounce can Italian plum tomatoes, drained, chopped","2 tablespoons minced fresh parsley","1/2 teaspoon dried basil, crumbled","1/4 teaspoon dried oregano, crumbled","1 15-ounce can cannellini beans (white kidney beans), rinsed, drained","Salt and pepper","N/A","8 ounces elbow macaroni, freshly cooked","Grated Parmesan"],"sentences":["Heat 3 tablespoons oil in heavy large skillet over medium heat. ","Add garlic and sauté until brown, about 2 minutes. ","Stir in tomatoes and cook 5 minutes. ","Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes. ","Add beans and cook until heated through, about 5 minutes. ","Season with salt and pepper. ","Place pasta in bowl. ","Toss with remaining 1 tablespoon oil. ","Pour sauce over and toss thoroughly. ","Serve, passing Parmesan separately."]},{"origin_id":"55f7280b3c346243461d494c","title":"Pasta With 15-Minute Meat Sauce","image_url":"http://assets.epicurious.com/photos/55f7270a3c346243461d492d/6:4/w_620%2Ch_413/09112015_15minute_pastasauce_meatsauce.jpg","ingredients":["1 pound pasta","Kosher salt","1 medium onion, peeled, quartered","1 celery stalk, quartered","1 small carrot, peeled, quartered","2 garlic cloves, peeled","2 tablespoons olive oil","1/2 pound ground beef","1/2 pound ground pork","2 tablespoons tomato paste","1 teaspoon dried oregano","Freshly ground black pepper","1/4 cup red wine","1 (15-ounce) can tomato sauce","2 tablespoons cold unsalted butter","Freshly grated Parmesan (for serving)"],"sentences":["Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.","Meanwhile, process onion, celery, carrot, and garlic in a food processor until finely chopped.","Heat oil in a large skillet over high. ","Add chopped vegetables, beef, and pork and cook, breaking up with a spatula, until meat is beginning to brown, about 3 minutes. ","Stir in tomato paste, oregano, 3/4 tsp. ","salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until heated through, about 1 minute. ","Add wine and cook, stirring constantly, until reduced by half, about 1 minute more. ","Stir in tomato sauce, reduce heat to medium, and simmer until sauce is slightly thickened, about 4 minutes.","Remove from heat, then stir in butter. ","Toss meat sauce with pasta, top with Parmesan, and season with pepper.","Let sauce cool, then chill in an airtight container for up to 3 days or freeze for up to 2 months."]},{"origin_id":"54a44bdd6529d92b2c01c8b5","title":"Pasta Primavera","image_url":"http://assets.epicurious.com/photos/560df89cf9a84192308a8c2a/6:4/w_620%2Ch_413/107981.jpg","ingredients":["1 oz dried morel mushrooms","1 1/2 cups warm water","1/2 lb asparagus, trimmed and cut into 1-inch pieces","1/4 lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces","3/4 cup frozen baby peas, thawed","2 teaspoons minced garlic","Rounded 1/2 teaspoon dried hot red pepper flakes","4 tablespoons extra-virgin olive oil","1 1/2 pints grape tomatoes","1 tablespoon balsamic vinegar","3 tablespoons water","1 lb spaghettini (thin spaghetti)","1/2 stick (1/4 cup) unsalted butter","2/3 cup heavy cream","1 teaspoon finely grated fresh lemon zest","2 oz finely grated Parmigiano-Reggiano (1 cup)","1/4 cup finely chopped fresh flat-leaf parsley","1/4 cup finely chopped fresh basil","1/3 cup pine nuts (1 1/2 oz), lightly toasted","Garnish: Parmigiano-Reggiano shavings"],"sentences":["Soak morels in warm water in a small bowl 30 minutes. ","Lift mushrooms out of water, squeezing excess liquid back into bowl. ","Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. ","Rinse morels thoroughly to remove grit, then squeeze dry. ","Discard any tough stems. ","Halve small morels lengthwise and quarter larger ones.","Cook asparagus and beans in a 6- to 8-quart pot of boiling salted water , uncovered, 3 minutes. ","Add peas and cook until beans and asparagus are just tender, about 1 to 2 minutes more. ","Immediately transfer vegetables with a large slotted spoon to a bowl of ice and cold water to stop cooking, reserving hot water in pot for cooking pasta. ","Drain cooled vegetables in a colander.","Cook 1 teaspoon garlic and a rounded 1/4 teaspoon red pepper flakes in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. ","Add drained vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl. ","Reserve skillet.","Cut half of tomatoes into quarters and halve remainder lengthwise, keeping quarters and halves separate. ","Cook remaining teaspoon garlic and remaining rounded 1/4 teaspoon red pepper flakes in remaining 2 tablespoons oil in skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. ","Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes. ","Add halved tomatoes, vinegar, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. ","Keep tomatoes warm.","While tomatoes are cooking, return water in pot to a boil and cook spaghettini until al dente.","Drain in a colander. ","Immediately add butter, cream, zest, and morels to empty pasta pot and simmer gently, uncovered, 2 minutes. ","Stir in cheese and add pasta, tossing to coat and adding as much of reserved morel soaking liquid as necessary (1/2 to 2/3 cup) to keep pasta well coated. ","Add green vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.","Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings."]},{"origin_id":"54a454396529d92b2c020a8c","title":"Pasta Shells with Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes","image_url":"","ingredients":["2 tablespoons extra-virgin olive oil","1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces)","2 garlic cloves, minced","1/8 teaspoon dried crushed red pepper","2 cups canned low-salt chicken broth","8 cups coarsely chopped trimmed escarole (about 1 large bunch)","2 cups medium pasta shells (about 5 ounces)","2 cups 3/4-inch pieces skinless roasted chicken","1/4 cup thinly sliced drained oil-packed sun-dried tomatoes","1/4 cup grated Parmesan cheese"],"sentences":["Heat oil in large deep nonstick skillet over medium heat. ","Add mushrooms and sauté until tender, about 4 minutes. ","Add garlic and crushed red pepper and stir 1 minute. ","Add broth and bring to boil. ","Stir in escarole; cover and cook 5 minutes. ","Uncover and cook until escarole is tender, stirring often, about 3 minutes longer. ","Season with salt and pepper.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain; return to pot. ","Add escarole mixture, chicken, and sun-dried tomatoes. ","Stir over medium heat until chicken is heated through, about 3 minutes. ","Season with salt and pepper. ","Transfer to bowl; sprinkle with cheese."]},{"origin_id":"54a44b386529d92b2c01c0d8","title":"Pasta Shells with Halibut and Oven-Roasted Ratatouille","image_url":"","ingredients":["Nonstick vegetable oil spray","1 1-pound eggplant, unpeeled, trimmed, cut into 1/2-inch pieces","1 pound plum tomatoes, cut into 1/2-inch pieces","2 small zucchini, trimmed, cut into 1/2-inch pieces","1 small red bell pepper, chopped","2 garlic cloves, flattened","2 tablespoons olive oil","1 1/2 teaspoons herbes de Provence*","1 12-ounce halibut fillet","2 cups medium-size pasta shells"],"sentences":["Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. ","Spread next 5 ingredients on sheet. ","Drizzle with oil. ","Sprinkle with herbes de Provence, salt, and pepper. ","Roast vegetables until tender, stirring occasionally, about 35 minutes. ","Push vegetables to sides of sheet. ","Place fish in center of sheet; sprinkle with salt and pepper. ","Roast until just opaque in center, about 12 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain pasta, reserving 1/2 cup cooking water. ","Return pasta to pot. ","Add roasted vegetables and enough reserved pasta cooking water to pasta to moisten; toss. ","Cut fish into 1/2-inch pieces; add to pasta and toss gently. ","Season with salt and pepper.","*A dried herb mixture available at specialty foods stores and some supermarkets."]},{"origin_id":"54a434ab6529d92b2c0173e1","title":"Pasta Shells with Summer Vegetable Sauce","image_url":"","ingredients":["5 tablespoons olive oil","1 medium onion, chopped","1 lb eggplant, peeled and cut into 1/2-inch cubes","1 large red bell pepper, cut into 1/3-inch pieces","1 lb zucchini, cut into 1/2-inch cubes","3/4 lb cherry tomatoes, halved","2 garlic cloves, chopped","2 (3-inch) fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves","","3/4 teaspoon salt","1/4 teaspoon black pepper","1 lb medium pasta shells","2 tablespoons finely chopped fresh flat-leaf parsley","1 (6-oz) log soft mild goat cheese (3/4 cup)"],"sentences":["Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until lightly browned, about 4 minutes. ","Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes. ","Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes. ","Season with salt and discard thyme sprigs.","While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente.","Meanwhile, sprinkle parsley and chopped thyme on a small plate. ","Roll goat cheese log in herbs to coat well.","Drain pasta and transfer to a large shallow bowl. ","Spoon sauce over pasta and serve topped with slices of goat cheese."]},{"origin_id":"54a4171419925f464b375ddb","title":"Pasta Shells Filled with Feta and Herbs","image_url":"","ingredients":["1/4 cup olive oil","1 onion, chopped","2 garlic cloves, minced","1/4 teaspoon dried crushed red pepper","2 28-ounce cans Italian plum tomatoes, chopped in processor with juices","1 cup chopped fresh basil","2 15-ounce containers ricotta cheese","14 ounces feta cheese, chopped","1/2 cup chopped fresh basil","2 fresh chive bunches, chopped","2 eggs","1 12-ounce package jumbo pasta shells","Fresh basil sprigs"],"sentences":["Heat oil in heavy large saucepan over medium heat. ","Add onion and sauté 5 minutes. ","Add garlic and sauté until onion is tender, about 5 minutes. ","Add crushed red pepper and sauté 30 seconds. ","Add tomatoes. ","Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. ","Season to taste with salt and pepper. ","Remove from heat and mix in basil. ","(Can be prepared 1 day ahead. ","Cover and chill.)","Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and chives. ","Season to taste with salt and pepper. ","Mix in eggs.","Cook shells in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Rinse with cold water until cool. ","Drain thoroughly.","Preheat oven 350°F. Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. ","Fill 30 shells and divide between dishes. ","Top with remaining sauce. ","Sprinkle with remaining feta. ","(Can be prepared 1 day ahead. ","Cool and refrigerate.) ","Bake shells until heated through, about 30 minutes. ","Garnish with basil sprigs."]},{"origin_id":"54a47ca819925f464b39bd69","title":"Pasta Tonnato Nests","image_url":"","ingredients":["8 to 9 ounces fresh or dried herb flavored fettuccine","1 1/2 tablespoons olive oil","1 cup purchased chunky garden style pasta sauce","1/4 cup dry red wine","1 6-ounce can solid white tuna packed in water, drained","1/4 cup sliced pitted brine-cured olives (such as Kalamata)","2 tablespoons chopped fresh basil"],"sentences":["Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 2 minutes for fresh and 10 minutes for dried. ","Drain pasta. ","Return to same pot and toss with oil.","Combine sauce and wine in heavy medium saucepan. ","Bring to simmer over medium heat. ","Mix in tuna and olives, being careful to keep tuna in fairly large pieces. ","Season with salt and pepper.","Divide pasta between 2 plates. ","Using large spoon, make indentation in centers of pasta to create \"nests.\" ","Spoon sauce into centers. ","Sprinkle each with basil."]},{"origin_id":"54a41c0a19925f464b376b97","title":"Pasta Shells with Prosciutto, Ricotta and Mushrooms","image_url":"","ingredients":["12 jumbo pasta shells","3 tablespoons butter","2 ounces prosciutto, fat trimmed, chopped","2 large shallots, chopped","8 ounces cremini or button mushrooms, chopped (about 3 cups)","1/2 cup ricotta cheese","3 tablespoons chopped fresh basil or 1 tablespoon dried, crumbled","3 tablespoons chopped fresh parsley","1 15-ounce container prepared marinara sauce (about 2 cups)","1/2 cup freshly grated Parmesan cheese (about 2 ounces)"],"sentences":["Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. ","Drain.","Meanwhile, melt butter in heavy large skillet over medium-high heat. ","Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. ","Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. ","Remove from heat. ","Stir in ricotta, basil and parsley. ","Season to taste with salt and pepper.","Pour marinara sauce into bottom of 8x8-inch baking dish. ","Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. ","Place in prepared dish. ","Top with grated Parmesan. ","(Can be prepared 1 day ahead. ","Cover and refrigerate.) ","Bake until heated through, about 20 minutes. ","Transfer shells to plates. ","Spoon sauce over and serve."]},{"origin_id":"55f7086fe7f5be0c7ccb6df5","title":"Pasta With 15-Minute Burst Cherry Tomato Sauce","image_url":"http://assets.epicurious.com/photos/55f72d733c346243461d496e/6:4/w_620%2Ch_413/09112015_15minute_pastasauce_tomato.jpg","ingredients":["1 pound pasta","Kosher salt","1/2 cup olive oil","2 large garlic cloves, finely chopped","3 pints cherry tomatoes","1/2 teaspoon freshly ground black pepper","Pinch of sugar","1 cup coarsely chopped fresh basil","Freshly grated Parmesan (for serving)"],"sentences":["Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.","Meanwhile, heat oil in a 12\" skillet or wide heavy saucepan over medium-high. ","Add garlic, then tomatoes, pepper, sugar, and 1 tsp. ","salt. ","Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.","Toss pasta with tomato sauce and basil. ","Top with Parmesan."]},{"origin_id":"54a476c16529d92b2c02ae0e","title":"Swiss Chard Ravioli with Quick Tomato Sauce","image_url":"","ingredients":["1 1/2 pounds Swiss chard, stems and ribs discarded and leaves washed and drained","3 tablespoons finely chopped onion","1 garlic clove, chopped fine","2 tablespoons pine nuts, chopped coarse","2 tablespoons extra-virgin olive oil","4 Kalamata olives, pitted and chopped fine","3 tablespoons golden raisins, chopped fine","Food Processor Pasta Dough","all-purpose flour for dusting","Accompaniment: Quick Tomato Sauce","freshly grated Parmesan for serving"],"sentences":["Finely chop Swiss chard (you should have about 6 packed cups). ","In a large non-stick skillet sauté onions, garlic, and pine nuts in oil over moderately high heat until onion is softened and pine nuts are a few shades darker. ","Stir in olives, raisins, and half of Swiss chard and cook, stirring, until chard is slightly wilted. ","Stir in remaining chard and season with salt and pepper. ","Cook filling, covered, over moderate heat, stirring occasionally, until chard is tender, about 5 minutes and cool. ","Chill filling, uncovered, at least 1 hour or, covered, up to 1 day.","Set smooth rollers of pasta machine on widest setting. ","Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap. ","Flatten unwrapped piece of dough into rectangle and feed through rollers. ","Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.","Turn dial down to next (smaller) setting and feed dough through rollers without folding. ","Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached and pasta is about 3 1/2 inches wide.","Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). ","Around each mound of filling brush dough very lightly with water. ","Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. ","With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.","Line a large tray with a dry kitchen towel and arrange ravioli in one layer. ","Make more ravioli with remaining 3 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in one layer. ","Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.","In an 8-quart kettle bring 7 quarts of salted water to a boil. ","Cool ravioli until tender, 3 to 4 minutes, and drain in a colander. ","In a heated large bowl immediately toss ravioli with sauce.","Serve ravioli with Parmesan."]},{"origin_id":"54a46dfd19925f464b398552","title":"Pasta with Anchovies and Tomatoes","image_url":"","ingredients":["1 pound bowtie-shaped pasta (farfalle)","3/4 cup finely chopped onion","1 garlic clove, minced","2 tablespoons olive oil","a 2-ounce can flat anchovy fillets, drained and minced","a 28- to 32-ounce can tomatoes, drained, reserving juice, and chopped","1 tablespoon balsamic vinegar","1/2 teaspoon dried hot red pepper flakes","2 tablespoons drained capers, chopped","2 ounces thinly sliced prosciutto, chopped (about 1/2 cup)","1/4 cup finely chopped fresh basil or parsley leaves (wash and dry before chopping), or to taste","Accompaniment: freshly grated Parmesan"],"sentences":["In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.","In a large skillet cook onion and garlic in oil over moderately low heat, stirring, until onion is softened. ","Add anchovies and cook, stirring, 1 minute. ","Add tomatoes with reserved juice, vinegar, and red pepper flakes and cook, stirring occasionally, until slightly thickened. ","Add capers, prosciutto, basil or parsley, and salt and pepper to taste and keep warm.","Cook pasta in boiling water until al dente and drain in a colander. ","In a large bowl toss pasta with sauce and serve with Parmesan."]},{"origin_id":"54a436f96529d92b2c018de0","title":"Pasta with Arugula Purée and Cherry-Tomato Sauce","image_url":"http://assets.epicurious.com/photos/560dd7297b55306961bfa94f/6:4/w_620%2Ch_413/234259.jpg","ingredients":["2 tablespoons pine nuts, lightly toasted and cooled","5 oz baby arugula, coarsely chopped (7 cups)","1/2 cup extra-virgin olive oil","1/2 oz finely grated Pecorino Romano","1 teaspoon salt","3 tablespoons extra-virgin olive oil","2 garlic cloves, crushed with side of a large knife","1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary","3/4 teaspoon salt","1 lb dried fettuccine (not made with egg)","Accompaniment: grated Pecorino Romano"],"sentences":["Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). ","Add arugula, oil, cheese, and salt and pulse until almost smooth.","Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. ","Discard garlic. ","Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.","Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. ","Drain pasta in a colander and return to pot. ","Add arugula purée and toss until well coated. ","Transfer to a platter or plates and top with tomato sauce."]},{"origin_id":"54a4732a19925f464b399976","title":"Pasta with Butternut Squash and Rosemary","image_url":"","ingredients":["1/4 cup plus 2 tablespoons olive oil","1 cup chopped onion","1 cup finely chopped celery","1 teaspoon minced fresh rosemary or 1/2 teaspoon dried","3 1/4 cups 1/3-inch pieces peeled butternut squash","8 ounces plum tomatoes, peeled, seeded, chopped","1/2 cup water","2 1/2 ounces 1/4-inch-thick prosciutto slices, finely chopped","2 tablespoons chopped fresh parsley","12 ounces conchiglie (medium pasta shells)","3/4 cup freshly grated Parmesan cheese"],"sentences":["Heat 1/4 cup oil in heavy large skillet over medium heat. ","Add onion, celery and rosemary and sauté until vegetables are tender, about 10 minutes. ","Add squash, tomatoes and 1/2 cup water. ","Bring to boil. ","Reduce heat to medium-low. ","Cover and simmer until squash is tender, about 20 minutes. ","Stir in prosciutto and parsley.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Return pasta to same pot.","Add 2 tablespoons oil, squash mixture and 1/2 cup Parmesan to pasta; toss. ","Season with salt and pepper. ","Transfer to bowl. ","Sprinkle with 1/4 cup Parmesan."]},{"origin_id":"54a44be719925f464b38c0ef","title":"Pasta with Cherry Tomatoes, Basil, Lemon, and Clams","image_url":"","ingredients":["12 ounces spaghettini","1/4 cup olive oil","3 large garlic cloves, chopped","1 pound cherry tomatoes, halved","3 6-ounce cans chopped clams, drained, juices reserved","1/2 cup thinly sliced fresh basil","1 cup grated Parmesan cheese","1/4 cup fresh lemon juice","Additional grated Parmesan cheese (optional)"],"sentences":["Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain pasta; return to same pot.","Meanwhile, heat oil in heavy large skillet over medium-high heat. ","Add garlic and sauté until fragrant, about 2 minutes. ","Add tomatoes; sauté until beginning to soften, about 5 minutes. ","Add drained clams and basil; stir 1 minute.","Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. ","Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. ","Season with salt and pepper. ","Serve with additional Parmesan cheese, if desired."]},{"origin_id":"54a46ce219925f464b3980f5","title":"Pasta with Bolognese Sauce","image_url":"","ingredients":["2 tablespoons olive oil","2 tablespoons unsalted butter","1 small onion, chopped fine","1 carrot, chopped fine","1 celery rib, chopped fine","1/2 pound ground chuck","1/2 pound ground pork","1 cup milk","freshly grated nutmeg to taste","1 cup dry white wine","a 28-to-32 ounce can whole tomatoes including juice","1 1/4 pounds dried pasta such as penne, rigatoni, fusilli, or orecchiette, or 1 1/4 pounds Fresh Semolina Orecchiette"],"sentences":["In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, carrot, and celery, stirring 2 minutes. ","Add beef and pork and cook, stirring, 2 minutes, or until meat is no longer pink. ","Season mixture with salt and pepper. ","Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. ","Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.","In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. ","Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. ","Sauce may be made ahead and cooled, uncovered, before being chilled, covered, 2 days or frozen 1 month.","In an 8-quart kettle bring 7 quarts salted water to a boil. ","Cook pasta until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. ","In a heated large bowl immediately toss pasta with sauce."]},{"origin_id":"54a450886529d92b2c01e6a4","title":"Pasta with Capers and Cherry Tomatoes","image_url":"","ingredients":["6 tablespoons salt-packed capers*","1 small red onion, halved lengthwise","3 garlic cloves, smashed","1/3 cup extra-virgin olive oil","3 canned whole tomatoes (preferably San Marzano), chopped","12 cherry tomatoes, quartered","2 tablespoons chopped fresh mint","1/8 teaspoon black pepper","3/4 lb dried linguine","Garnish: fresh mint leaves"],"sentences":["Rinse capers in a sieve and transfer to a small bowl. ","Cover capers with water by about 2 inches and soak 30 minutes. ","Drain, then repeat soaking. ","Drain and rinse capers, then squeeze dry and coarsely chop.","Cook onion, cut sides down, and garlic in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, 3 minutes. ","Add capers and cook, stirring occasionally, 5 minutes. ","Remove and discard garlic and onion. ","Add canned and cherry tomatoes and cook, stirring occasionally, 3 minutes. ","Stir in mint and pepper, then reduce heat to low and simmer, covered, stirring occasionally, 1 1/2 hours.","Shortly before sauce is done, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. ","Reserve about 1 cup cooking water, then drain pasta. ","Add pasta to sauce and cook over high heat, tossing, 10 to 15 seconds. ","If pasta seems dry, add a few tablespoons reserved cooking water.","*Available at some specialty foods shops and chefshop.com."]},{"origin_id":"54a47c6719925f464b39bc86","title":"Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts","image_url":"","ingredients":["1/ 2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)","2 skinless boneless chicken breast halves (about 9 ounces total)","1 pound gnocchi pasta or medium shell pasta","4 garlic cloves, minced","1/2 cup chopped fresh basil","1/2 cup canned low-salt chicken broth","1/2 cup crumbled Gorgonzola cheese (about 2 ounces)","1/4 cup chopped prosciutto","1/4 cup pine nuts, toasted"],"sentences":["Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. ","Add chicken to skillet and sauté until cooked through, about 3 minutes per side. ","Transfer chicken to plate and cool; do not clean skillet. ","Cut chicken into 1/2-inch pieces.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain pasta; transfer to large bowl.","Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. ","Add garlic; sauté until tender, about 1 minute. ","Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.","Add sauce to pasta and toss to coat. ","Season to taste with salt and pepper. ","Top with pine nuts and serve."]},{"origin_id":"54a423726529d92b2c009b28","title":"Pasta with Chickpeas and Charred Tomatoes","image_url":"","ingredients":["8 ounces penne pasta","1/2 cup purchased plain hummus","2 tablespoons extra-virgin olive oil","2 12-ounce bags cherry tomatoes","1 15-ounce can chickpeas (garbanzo beans), drained","3 garlic cloves, pressed","1 teaspoon smoked paprika","1/2 cup halved pitted kalamata olives","1/2 cup chopped fresh cilantro"],"sentences":["Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain, reserving 1/2 cup cooking liquid. ","Whisk hummus into liquid.","Meanwhile, heat oil in large heavy skillet over high heat. ","Add cherry tomatoes; sprinkle with salt and pepper. ","Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. ","Mix in chickpeas, garlic, and smoked paprika. ","Crush some of tomatoes to release juices. ","Add pasta and enough hummus mixture to coat. ","Mix in olives and cilantro; season with salt and pepper."]},{"origin_id":"54a4614d19925f464b395362","title":"Pasta with Pine Nuts and Sun-Dried Tomatoes","image_url":"","ingredients":["12 ounces fusilli or other spiral-shaped pasta","5 tablespoons olive oil","2/3 cup pine nuts, toasted","2/3 cup chopped drained oil-packed sun-dried tomatoes (about 3 ounces)","1/2 cup chopped fresh parsley","1/2 cup grated Parmesan cheese (about 1 1/2 ounces)"],"sentences":["Cook fusilli pasta in large pot of boiling water until just tender but still firm to bite. ","Drain pasta well. ","Heat 3 tablespoons olive oil in heavy large skillet over high heat. ","Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. ","Transfer pasta to large bowl.","Add remaining 2 tablespoons olive oil to same skillet. ","Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute. ","Pour pine nut mixture over pasta. ","Add chopped parsley and grated Parmesan cheese and toss to blend. ","Season to taste with salt and pepper and serve."]},{"origin_id":"54a46cad19925f464b398025","title":"Pasta with Fresh Tomato-Herb Sauce","image_url":"","ingredients":["2 cups chopped fresh tomatoes (3 medium)","2 ounces feta cheese, crumbled","1/2 cup finely chopped red onion","1/4 cup chopped fresh basil","1 tablespoon olive oil","2 large garlic cloves, pressed","1 tablespoon chopped fresh oregano","12 ounces 3/4-inch pasta shells, freshly cooked"],"sentences":["Combine first 7 ingredients in large bowl. ","Immediately add freshly cooked pasta. ","Toss well. ","Season generously with pepper and serve immediately."]},{"origin_id":"54a425d519925f464b37b272","title":"Pasta with Pistachio Pesto","image_url":"http://assets.epicurious.com/photos/54b0807ffca98987608b4087/6:4/w_620%2Ch_413/51117240_pasta-pistachio-pesto_1x1.jpg","ingredients":["1 1/2 cups unsalted, shelled roasted natural pistachios","1 cup chopped tomato","2 cloves garlic","a handful of fresh mint leaves","a handful of Parmesan, freshly grated","a pinch of crushed red pepper flakes","a pinch of freshly ground black pepper","2 tablespoons olive oil (or more)","1 pound freshly cooked pasta"],"sentences":["Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms. ","Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce. ","Season with kosher salt and pepper. ","Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. ","Chill remaining pesto to spread on sandwiches."]},{"origin_id":"54a42d3519925f464b380e1f","title":"Pasta with Grilled Vegetables and Feta","image_url":"http://assets.epicurious.com/photos/560dd7747b55306961bfaa17/6:4/w_620%2Ch_413/235351.jpg","ingredients":["1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices","3 bell peppers (1 yellow, 1 orange, and 1 red), seeded, cut into 3/4-inch-thick strips","1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact","1 12-ounce package cherry tomatoes","2 tablespoons chopped fresh oregano, divided","1 pound castellane (long oval shells) or penne pasta"],"sentences":["Prepare barbecue (medium-high heat). ","Drain all marinade from feta cheese into large bowl. ","Add bell pepper strips, onion wedges, and cherry tomatoes to marinade in bowl; sprinkle with salt and pepper and toss to coat. ","Thread cherry tomatoes on skewers. ","Grill all vegetables until tender and slightly charred, about 15 minutes for onion wedges, 10 minutes for bell pepper strips, and 5 minutes for cherry tomatoes. ","Return vegetables to same bowl. ","Sprinkle with 1 1/2 tablespoons oregano; toss to blend.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain.","Add pasta and feta cheese to bowl with grilled vegetables; toss to coat. ","Season to taste with salt and pepper. ","Sprinkle with remaining 1/2 tablespoon oregano and serve."]},{"origin_id":"54a423b819925f464b379a83","title":"Pasta with Chorizo and Chickpeas","image_url":"http://assets.epicurious.com/photos/54aef3dc19925f464b3bcc09/6:4/w_620%2Ch_413/51187050_pasta-chorizo_1x1.jpg","ingredients":["2 tablespoons olive oil","2 small shallots, chopped","3/4 pound fresh Mexican chorizo or hot Italian sausage, casings removed","2 tablespoons tomato paste","1/2 teaspoon crushed red pepper flakes","2 cups low-sodium chicken broth","1 15-ounce can chickpeas, rinsed","12 ounces small dried pasta (such as malloreddus or orecchiette)","Kosher salt","2 tablespoons chopped fresh flat-leaf parsley (optional)","Finely grated Parmesan and lemon zest (for serving)",""],"sentences":["Heat oil in a large skillet over medium-high heat. ","Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. ","Add chorizo and cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes.","Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute. ","Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thick-ened, 15-20 minutes. ","Add chickpeas and cook until heated through, about 2 minutes.","Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain pasta, reserving 1 cup pasta cooking liquid.","Add pasta and 1/2 cup pasta cooking liquid to sauce. ","Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.","Serve pasta topped with parsley, if using, Parmesan, and lemon zest."]},{"origin_id":"54a4654219925f464b3962f7","title":"Pasta with Herbed Turkey Sauce","image_url":"","ingredients":["2 tablespoons olive oil","4 large garlic cloves, chopped","1 pound ground turkey","1 28-ounce can crushed tomatoes with added puree","1/2 cup dry white wine","1/2 cup chopped fresh parsley","1/2 cup chopped fresh basil or 1 1/2 teaspoons dried","4 teaspoons chopped fresh oregano or 2 teaspoons dried","12 ounces penne, freshly cooked"],"sentences":["Heat olive oil in heavy large Dutch oven over medium-high heat. ","Add chopped garlic and sauté until tender, about 3 minutes. ","Add ground turkey and sauté until beginning to brown, breaking up large chunks with spoon, about 8 minutes. ","Add crushed tomatoes with puree, white wine, parsley, basil and oregano. ","Reduce heat to medium-low and simmer mixture until thickened to sauce consistency, about 30 minutes. ","Season sauce to taste with salt and pepper. ","Add pasta to sauce and toss to combine."]},{"origin_id":"54a4557419925f464b391474","title":"Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce","image_url":"http://assets.epicurious.com/photos/560ea0aaf3a00aeb2f1d6a2f/6:4/w_620%2Ch_413/106310.jpg","ingredients":["2 1/2 pounds cherry tomatoes, halved","1/3 cup olive oil","5 garlic cloves, minced","1 tablespoon balsamic vinegar","1/4 teaspoon dried crushed red pepper","3 tablespoons chopped fresh oregano","1 pound farfalle (bow-tie) pasta","1/2 cup halved pitted Kalamata olives or other brine-cured black olives","1/4 cup drained capers","6 ounces feta cheese, crumbled (about 1 1/4 cups)","1/4 cup pine nuts, toasted"],"sentences":["Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. ","Season to taste with salt and pepper. ","Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. ","Stir in oregano. ","(Can be made 2 hours ahead. ","Let stand at room temperature.)","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Return to pot. ","Add tomato mixture, olives, and capers. ","Stir over medium heat until heated through, about 2 minutes. ","Add feta and stir until melted and creamy, about 2 minutes. ","Divide pasta among 6 plates; sprinkle with pine nuts and serve."]},{"origin_id":"54a456d06529d92b2c022933","title":"Spaghetti with Spicy Tomato Olive Sauce","image_url":"http://assets.epicurious.com/photos/560ea180f9a84192308a957f/6:4/w_620%2Ch_413/107598.jpg","ingredients":["1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers","2 garlic cloves, finely chopped","3/4 teaspoon dried hot red pepper flakes, or to taste","3 tablespoons extra-virgin olive oil","2 (14- to 15-oz) cans stewed tomatoes","1/2 teaspoon salt, or to taste","1 lb spaghetti","Accompaniment: grated parmesan"],"sentences":["Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. ","Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.","While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.","Drain spaghetti in a colander and add to sauce. ","Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute."]},{"origin_id":"54a421976529d92b2c008af3","title":"Pasta with Grilled Tomato and Scallion Sauce","image_url":"http://assets.epicurious.com/photos/54babd612a4b69f8647e88e1/6:4/w_620%2Ch_413/pasta-grilled-tomato-scallion-sauce-6x4.jpg","ingredients":["3 unpeeled garlic cloves","5 scallions","1 1/2 pounds medium to large tomatoes, halved","2 tablespoons extra-virgin olive oil, plus more, for brushing","Kosher salt","Freshly ground black pepper","4 ounces fresh mozzarella, cut into 1/2-inch cubes","10 ounces penne or other short pasta"],"sentences":["Light a grill and preheat for at least 10 minutes or preheat a grill pan. ","Oil the grates. ","Meanwhile, soak 1 bamboo skewer for 10 minutes. ","Thread the garlic on the skewer.","Brush the scallions and the cut sides of the tomatoes with olive oil and season with salt and pepper.","Grill the garlic and scallions over high heat, turning frequently, until blistered in spots and softened, about 2 minutes. ","Grill the tomatoes cut side down until nicely charred, about 2 minutes. ","Flip and grill until the skin starts to shrink, about 1 minute.","Peel the garlic and finely chop, then transfer to a large bowl. ","Thinly slice the scallions crosswise and transfer to the bowl. ","Pull off the tomato skins, dice the tomatoes and add them to the garlic and scallions.","Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. ","Reserve 1/2 cup of the pasta water and drain. ","Add the hot pasta, the cheese and the 2 tablespoons of olive oil to the tomatoes and toss. ","Add the pasta water, little by little, if you need to loosen the sauce.","Season the pasta with salt and pepper and serve immediately."]},{"origin_id":"54a468f56529d92b2c0277ae","title":"Pasta with Beans and Beef","image_url":"","ingredients":["3 tablespoons olive oil","2 cups chopped onion","1 tablespoon chopped garlic","1 pound ground chuck or lean beef","3/4 teaspoon dried crushed red pepper","6 1/2 to 7 1/2 cups canned beef broth","1 15- to 16-ounce can kidney beans, drained","1 8- ounce can tomato sauce","1 pound small shell pasta or elbow macaroni"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Add onions and garlic; sauté 5 minutes. ","Add meat and red pepper. ","Sauté until meat is no longer pink, breaking up large pieces, about 5 minutes. ","Add 6 1/2 cups broth, beans and tomato sauce; bring to a boil. ","Mix in pasta. ","Reduce heat to medium, Simmer uncovered until pasta is just tender but still firm to the bite, stirring often and adding remaining broth by 1/4 cupfuls if mixture is too thick, about 12 minutes. ","Season with salt and pepper."]},{"origin_id":"54a4521e19925f464b38e92b","title":"Pasta with Spicy Sun-Dried-Tomato Cream Sauce","image_url":"http://assets.epicurious.com/photos/579fa15f3a12dd9d56024070/6:4/w_620%2Ch_413/pasta-with-spicy-sun-dried-tomato-cream-sauce.jpg","ingredients":["1 tablespoon olive oil","4 large garlic cloves, finely chopped","1 cup chopped drained oil-packed sun-dried tomatoes","1 cup whipping cream","1 7.25-ounce jar roasted red peppers, drained, chopped","1/2 teaspoon dried crushed red pepper","1 cup chopped fresh basil leaves","1 pound penne pasta","1 cup freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy medium saucepan over medium heat. ","Add garlic; sauté 1 minute. ","Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. ","Stir in 1/2 cup basil and simmer 1 minute longer.","Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain, reserving 3/4 cup pasta cooking liquid. ","Return pasta to pot. ","Add sauce, cheese and 1/2 cup basil and toss to coat. ","Add enough reserved cooking liquid to pasta to moisten if dry. ","Season with salt and pepper."]},{"origin_id":"54a435216529d92b2c0179e1","title":"Pasta with Lentil Bolognese","image_url":"http://assets.epicurious.com/photos/560dd82af3a00aeb2f1d2a02/6:4/w_620%2Ch_413/239172_hires.jpg","ingredients":["2 tablespoons extra-virgin olive oil","1/2 small onion, chopped","1 small carrot, chopped","1 stalk celery, chopped","4 garlic cloves, minced","1 1/2 teaspoons tomato paste","2 (16-ounce) cans whole peeled plum tomatoes, drained and roughly chopped (juice reserved)","1 1/4 cups dried French green lentils","Coarse sea or kosher salt and freshly ground black pepper to taste","","1 pound shaped pasta, such as cavatappi, rigatoni, or ziti","Pecorino cheese, grated or shaved","Fresh basil, chopped (optional)"],"sentences":["1. ","In a large pot over medium heat, warm the olive oil. ","Add the onion, carrot, celery, and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes.","2. ","Increase heat to medium-high and add the tomato paste. ","Cook until the mixture dries out a bit, about 3 minutes. ","Pour in the reserved juice from the tomatoes and cook, scraping the browned bits from the bottom of the pan, until the liquid has reduced by half, 1 to 2 minutes.","3. ","Stir in the lentils, tomatoes, and 1 cup water. ","Bring to a boil, then reduce heat. ","Season with the salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending on the lentils. ","(If the sauce begins to dry out, add additional water as needed.) ","Reduce heat to low and keep warm.","4. ","Cook the pasta according to the package directions; drain. ","Serve with the lentil sauce, sprinkle with the pecorino, and garnish with the basil, if desired."]},{"origin_id":"54a4552919925f464b391081","title":"Pasta with Meatballs in Balsamic Tomato Sauce","image_url":"","ingredients":["2 tablespoons olive oil","1 medium onion, chopped","4 large garlic cloves, finely chopped","2 14 1/2-ounce cans diced tomatoes with balsamic vinegar, basil, and olive oil","1 cup dry red wine","1 pound purchased cooked meatballs (see note above)","3/4 cup thinly sliced fresh basil","1 pound perciatelli or spaghetti","1 cup grated Parmesan cheese"],"sentences":["Heat oil in heavy large saucepan over medium-high heat. ","Add onion and garlic; sauté until soft and golden, about 5 minutes. ","Stir in tomatoes and wine. ","Simmer 10 minutes. ","Add meatballs and basil. ","Reduce heat and simmer, uncovered, until meatballs are heated through and sauce is slightly reduced, about 15 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain; return to pot. ","Add meatballs with sauce and 1/2 cup Parmesan cheese. ","Season with salt and pepper. ","Transfer to bowl; sprinkle with 1/2 cup Parmesan cheese."]},{"origin_id":"54a4123e19925f464b374f46","title":"Pasta with Spring Vegetables and Prosciutto","image_url":"","ingredients":["3 garlic cloves, minced","1/2 teaspoon dried hot red pepper flakes, or to taste","3 tablespoons olive oil","a 35-ounce can plum tomatoes, drained and chopped coarse (about 3  cups)","1/4 cup chopped fresh basil leaves or 1 teaspoon dried basil, crumbled, plus, if desired, fresh whole basil leaves for garnish","","2 tablespoons unsalted butter","1/2 cup heavy cream","1/2 cup chicken broth","1 cup freshly grated Parmesan","8 asparagus stalks, trimmed and cut into 1-inch pieces  (about 2 cups)","1 bunch of broccoli, the flowerets cut into 1-inch pieces (about 2  cups) and the stems reserved for another use","2 small zucchini, scrubbed, trimmed, quartered, and cut into 1-inch  pieces (about 2 cups)","1 cup shelled fresh or frozen petits pois (tiny peas)","1 cup snow peas, trimmed and cut diagonally into 1-inch pieces","dried pasta such as trenette (fettuccine with one ruffled edge)  or spaghetti","1/4 pound prosciutto, cut into thin strips"],"sentences":["In a kettle cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the garlic is softened, add the tomatoes, and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened and the liquid is reduced to a thick purée. ","Stir in the chopped basil and salt and pepper to taste.","In a saucepan combine the butter, the cream, and the broth, bring the mixture to a boil, and simmer it, stirring occasionally, until it is reduced to 1/2 cup. ","Whisk in the Parmesan, whisking until the mixture is smooth, whisk the mixture into the tomato mixture, whisking until the sauce is combined well, and keep the sauce warm.","In a kettle of boiling salted water cook the asparagus for 2 minutes, add the broccoli and the zucchini, and cook the vegetables, for 2 minutes. ","Add the peas, cook the vegetables for 1 minute, and add the snow peas. ","Cook the vegetables for 30 seconds, or until they are all just tender, transfer them with a slotted spoon or sieve to the sauce, and toss them gently to coat them with the sauce.","Return the cooking liquid in the kettle to a boil, in it cook the pasta until it is al dente, and drain it well. ","In the kettle combine the pasta with the vegetable mixture, the prosciutto, and salt and pepper to taste. ","Divide the pasta mixture among 6 heated plates and garnish it with the basil leaves."]},{"origin_id":"54a45b1b6529d92b2c023972","title":"Pasta with Meat Sauce","image_url":"http://assets.epicurious.com/photos/579fa153e4857f9f1047d0b3/6:4/w_620%2Ch_413/pasta-with-meat-sauce.jpg","ingredients":["2 tablespoons olive oil","1 pound ground beef","1 large onion, chopped","4 garlic cloves, minced","1/4 cup chopped fresh parsley","1 teaspoon dried basil, crumbled","1 teaspoon dried oregano, crumbled","1 teaspoon paprika","1 28-ounce can Italian plum tomatoes, drained, chopped","1 8-ounce can tomato sauce","1/2 cup dry red wine","16 ounces fusilli or other short pasta, freshly cooked","1 cup grated Parmesan"],"sentences":["Heat oil in heavy large skillet over medium-high heat. ","Add ground beef and cook until brown, breaking up with fork, about 3 minutes. ","Using slotted spoon, transfer beef to plate. ","Add onion and garlic to skillet and sauté until onion is tender, about 5 minutes. ","Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. ","Return beef to skillet; add tomatoes, tomato sauce and wine. ","Reduce heat to medium-low. ","Simmer until sauce is thick, about 30 minutes. ","(Can be prepared 3 days ahead. ","Cover and refrigerate. ","Bring to simmer before continuing.)","Toss pasta with sauce and 3/4 cup grated Parmesan in large bowl. ","Sprinkle remaining Parmesan over pasta."]},{"origin_id":"54a478f06529d92b2c02b64c","title":"Pasta with Mushrooms, Sun-Dried Tomatoes and Pine Nuts","image_url":"","ingredients":["12 sun dried tomatoes (not oil-packed)","2 cups boiling water","Non-stick vegetable oil spray","1 pound mushrooms, thickly sliced","1 large onion, chopped","1 cup dry white wine","2 large garlic cloves, chopped","12 ounces penne","1/2 cup grated Parmesan cheese","1/4 cup pine nuts, toasted","1/4 cup sliced fresh basil or 2 teaspoons dried"],"sentences":["Place sun-dried tomatoes in small bowl. ","Pour 2 cups boiling water over. ","Let stand until tomatoes soften, about 15 minutes. ","Drain tomatoes, reserving soaking liquid. ","Thinly slice tomatoes.","Spray large nonstick skillet generously with vegetable oil spray. ","Add mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes. ","Bring to boil over high heat. ","Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.","Meanwhile, cook, pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain pasta, reserving 1 cup cooking liquid. ","Return pasta to same large pot.","Pour sauce from skillet over pasta. ","Add Parmesan cheese and pine nuts. ","Toss, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. ","Mix in basil. ","Season to taste with salt and pepper."]},{"origin_id":"54a46ea319925f464b3987e1","title":"Pasta with Roasted Fennel and Tomatoes","image_url":"","ingredients":["2 large fennel bulbs (about 1 3/4 pounds total), tops trimmed, bulbs halved","3 tablespoons olive oil","2 cups chopped onions","1 1/2 tablespoons minced garlic","4 cups canned diced Italian-style tomatoes in juice (about two 14 1/2- to 16-ounce cans)","3/4 teaspoon dried oregano","Pinch of sugar","12 ounces spaghettini","Freshly grated Parmesan cheese"],"sentences":["Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. ","Drizzle with 1 1/2 tablespoons oil. ","Roast until fennel is light brown and tender, about 45 minutes. ","Cool. ","Cut fennel into 1/2-inch pieces.","Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. ","Add onions and garlic and sauté until onions are tender, about 6 minutes. ","Add tomatoes with juice, oregano and sugar; bring to boil. ","Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. ","Add fennel and simmer 5 minutes longer. ","Season sauce with salt and pepper.","Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Return pasta to same pot.","Add sauce to pasta; toss to coat. ","Season with salt and pepper. ","Transfer to large bowl. ","Sprinkle with Parmesan and serve."]},{"origin_id":"54a46af16529d92b2c027fa9","title":"Pasta with Lobster, Tomatoes and \"Herbes de Maquis\"","image_url":"","ingredients":["1 28-ounce can Italian-style tomatoes, drained, juices reserved","2 live lobsters (about 1 1/4 pounds each)","3 tablespoons extra-virgin olive oil","1 medium onion, minced","2 garlic cloves, minced","1 tablespoon red wine vinegar","2 tablespoons minced fresh basil","1 1/2 teaspoons minced fresh mint","3/4 teaspoon minced fresh oregano","3/4 teaspoon minced fresh thyme","3/4 teaspoon minced fresh rosemary","1/4 teaspoon cayenne pepper","1/3 cup whipping cream","1 pound pasta (such as penne or fettuccine)"],"sentences":["Chop tomatoes. ","Bring large pot of water to boil. ","Add lobsters; boil 2 minutes. ","Using tongs, transfer lobsters to cutting board. ","Cut off claws and crack open. ","Remove meat from claws and cut meat into bite-size pieces. ","Cut off lobster tails. ","Cut tails crosswise into 4 pieces each. ","Cut each lobster body lengthwise in half. ","Remove coral (bright orange part) and tomalley (greenish part); finely chop.","Heat oil in Dutch oven over medium heat. ","Add lobster body pieces (not tails or claw meat), onion and garlic; Sauté until onion is soft, about 10 minutes. ","Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil. ","Reduce heat; simmer until lobster is cooked through, about 8 minutes.","Using slotted spoon, remove lobster tail pieces and claw meat and reserve. ","Add cream to sauce. ","Simmer 20 minutes. ","Using tongs, remove lobster body pieces and discard. ","Season sauce with salt and pepper.","Meanwhile, cook pasta in pot of boiling salted water until just tender but still firm to bite.","Drain pasta and return to pot. ","Add lobster and sauce and toss to coat. ","Divide among plates."]},{"origin_id":"54a42e966529d92b2c0125ed","title":"Springtime Pasta Primavera","image_url":"http://assets.epicurious.com/photos/5609a5776a59cdb91b5ff504/6:4/w_620%2Ch_413/353091_hires.jpg","ingredients":["12 ounces farfalle pasta","1/4 cup unsalted butter","1/2 cup haricots verts (thin tender green beans), ends trimmed","1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces","1/2 cup fresh peas","1/2 cup white mushrooms, thinly sliced","Salt and freshly ground black pepper","","1 cup half-and-half","1/2 cup grated Parmesan cheese","4 seeded and diced ripe plum tomatoes","2 tablespoons snipped fresh chives"],"sentences":["1. ","In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. ","Drain and set aside.","2. ","Melt the butter in a large pot over medium-low heat and quickly sautéthe vegetables until just tender. ","Do not overcook. ","Season well with salt and pepper. ","Add the half-and-half and cook to thicken the sauce, 5 minutes. ","Season well with pepper. ","Toss in the drained pasta and sprinkle with Parmesan. ","Garnish with diced tomatoes and chives or pea shoots, if available. ","Serve immediately."]},{"origin_id":"54a450c46529d92b2c01e869","title":"Pasta with Roasted Vegetables, Tomatoes, and Basil","image_url":"","ingredients":["Nonstick vegetable oil spray","3 red bell peppers, cut into 1/2-inch pieces","1 1/2 medium eggplants, unpeeled, cut into 1/2-inch pieces","1 1/2 large yellow crookneck squash, cut into 1/2-inch pieces","2 1/4 cups 1/2-inch pieces peeled butternut squash","6 tablespoons olive oil","1 1/2 pounds penne pasta","3 medium tomatoes, cored, seeded, diced","3/4 cup chopped fresh basil or 2 1/4 tablespoons dried","3 tablespoons balsamic vinegar","2 garlic cloves, minced","3/4 cup grated parmesan cheese"],"sentences":["Preheat oven to 450° F. Spray large roasting pan with nonstick spray. ","Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan. ","Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. ","Toss to coat. ","Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain; reserve 3/4 cup cooking liquid.","Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. ","Add remaining 3 tablespoons oil, vinegar, and garlic. ","Toss to combine. ","Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. ","Mound pasta on platter. ","Sprinkle with Parmesan and serve. ","(Can be made 2 hours ahead. ","Cover and keep at room temperature."]},{"origin_id":"54a4683d6529d92b2c0274e7","title":"Pasta with Shrimp and Artichokes","image_url":"","ingredients":["2 tablespoons olive oil","1 medium onion, chopped","2 garlic cloves, minced","1/4 cup chopped fresh basil or 4 teaspoons dried","2 tablespoons chopped fresh oregano or 2 teaspoons dried","1/4 teaspoon dried crushed red pepper","1 14 1/2-ounce can stewed tomatoes","2 large tomatoes, seeded, diced","1 9-ounce package frozen artichoke hearts, thawed","1 tablespoon fresh lemon juice","3/4 pound spaghetti","1 pound uncooked medium shrimp, peeled, deveined","Additional chopped fresh basil","1/2 cup freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy large skillet over medium heat. ","Add onion and garlic; sauté until tender, about 5 minutes. ","Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. ","Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.","(Can be made 1 day ahead. ","Cover and refrigerate.)","Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. ","Drain.","Meanwhile, bring sauce to a simmer. ","Stir in shrimp and simmer until just cooked through, about 5 minutes. ","Season to taste with salt and pepper.","Add spaghetti to sauce and toss to coat. ","Transfer to large bowl. ","Sprinkle with additional chopped fresh basil. ","Serve, passing Parmesan separately."]},{"origin_id":"54a452f919925f464b38f3ac","title":"Ten-Minute Ravioli with Tomato Cream Sauce","image_url":"","ingredients":["9 ounces purchased 4-cheese ravioli","3 tablespoons extra-virgin olive oil","6 garlic cloves, minced","2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped","1 cup dry white wine","1/3 cup whipping cream","2 tablespoons chopped fresh tarragon","1/2 cup grated Parmesan cheese"],"sentences":["Cook pasta according to package instructions; drain.","Meanwhile, heat oil in heavy large skillet over medium-high heat. ","Add garlic; sauté 30 seconds. ","Add tomatoes and simmer until juicy, about 5 minutes. ","Stir in wine; simmer 3 minutes. ","Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. ","Stir in cheese. ","Season sauce with salt and pepper. ","Place ravioli in serving bowl. ","Spoon sauce over."]},{"origin_id":"54a41ac119925f464b3767b1","title":"Pasta with Roasted Vegetables, Tomatoes and Basil","image_url":"","ingredients":["Nonstick vegetable oil spray","2 red bell peppers, cut into 1/2-inch pieces","1 medium eggplant, unpeeled, cut into 1/2-inch pieces","1 large yellow crookneck squash, cut into 1/2-inch pieces","1 1/2 cups 1/2-inch pieces peeled butternut squash","4 tablespoons olive oil","1 pound penne pasta","2 medium tomatoes, cored, seeded, diced","1/2 cup chopped fresh basil or 1 1/2 teaspoons dried","2 tablespoons balsamic vinegar","1 garlic clove, minced","1/2 cup grated Parmesan cheese"],"sentences":["Preheat oven to 450°F. Spray large roasting pan with nonstick spray. ","Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. ","Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. ","Toss to coat. ","Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain, reserving 1/2 cup cooking liquid.","Combine pasta, roasted vegetables, tomatoes and basil in large bowl. ","Add remaining 2 tablespoons oil, vinegar and garlic. ","Toss to combine. ","Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. ","Mound pasta on serving platter. ","Sprinkle with Parmesan cheese and serve."]},{"origin_id":"54a44add6529d92b2c01bd2d","title":"Pasta with Sausage, Tomatoes, and Mushrooms","image_url":"http://assets.epicurious.com/photos/57978b3f20ada1484ddf2fd7/6:4/w_620%2Ch_413/pasta-with-sausage-tomatoes-and-mushrooms.jpg","ingredients":["2 1/2 pounds Italian sweet sausages, casings removed, crumbled","3 tablespoons olive oil","1 1/2 pounds mushrooms, thickly sliced","3 cups chopped onions","1 1/2 cups chopped fresh basil","1/4 cup chopped fresh oregano","6 large garlic cloves, chopped","1 cup dry white wine","5 cups canned crushed tomatoes with added puree","2 cups diced tomatoes (about 4 medium-large tomatoes)","2 tablespoons (1/4 stick) butter","1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)","1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)"],"sentences":["Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. ","Using slotted spoon, transfer sausage to large bowl. ","Add oil to drippings in pot. ","Add mushrooms and onions; sauté until tender and brown, about 15 minutes. ","Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. ","Add wine; cook until almost absorbed, about 4 minutes. ","Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. ","Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. ","Season with salt and pepper. ","(Can be made 1 day ahead. ","Cool slightly. ","Chill uncovered until cold, then cover and refrigerate. ","Bring to simmer before continuing.)","Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain well; return to pot. ","Pour sauce over pasta; toss to coat. ","Add 1/2 cup cheese and 1/2 cup basil; toss to combine. ","Season with salt and pepper. ","Transfer pasta to serving dish. ","Serve, passing remaining cheese separately."]},{"origin_id":"54a451736529d92b2c01ecfa","title":"Pasta with Shrimp, Green Beans and White Beans in Red Pepper Oil","image_url":"","ingredients":["1 tablespoon extra-virgin olive oil","3 garlic cloves, minced","1/4 teaspoon dried crushed red pepper","12 ounces cooked large shrimp","4 plum tomatoes, cut into thin wedges","1 15-ounce can cannellini (white kidney beans), drained","8 ounces medium shell pasta","8 ounces green beans, trimmed, cut into 1-inch lengths","6 tablespoons chopped fresh basil"],"sentences":["Heat oil in large nonstick skillet over medium-low heat. ","Add garlic and red pepper and stir 1 minute. ","Add shrimp and tomatoes; cook until heated through, about 5 minutes. ","Add cannellini and stir until heated through, about 3 minutes. ","Season with salt and pepper. ","Cook pasta in large pot of boiling salted water until almost tender. ","Add green beans; cook until beans and pasta are just tender, about 3 minutes longer. ","Drain, reserving 1/2 cup cooking liquid. ","Return pasta and beans to pot. ","Stir in shrimp mixture, 4 tablespoons basil and enough pasta cooking liquid to moisten pasta. ","Season with salt and pepper. ","Transfer to bowl. ","Sprinkle with remaining basil."]},{"origin_id":"54a474056529d92b2c02a3bd","title":"Pasta with Shrimp, Tomatoes and Arugula","image_url":"","ingredients":["12 ounces penne or other tubular pasta","3 tablespoons olive oil (preferably extra-virgin)","8 ounces uncooked large shrimp, peeled, deveined, coarsely chopped","2 tablespoons chopped fresh basil or 2 teaspoons dried","2 garlic cloves, pressed","1 teaspoon minced fresh marjoram or 1/2 teaspoon dried","1 pound tomatoes, cored, cut into wedges","3 bunches arugula, stems trimmed (about 2 cups packed)"],"sentences":["Cook pasta in large pot of boiling salted water until tender but still firm to bite.","Meanwhile, heat oil in large nonstick skillet over medium heat. ","Add shrimp, basil, garlic and marjoram and stir until shrimp are almost cooked through, about 3 minutes. ","Add tomatoes and stir 2 minutes.","Ladle out 1/2 cup pasta cooking liquid and reserve. ","Drain pasta. ","Add pasta, arugula and reserved 1/2 cup pasta cooking liquid to skillet and toss until heated through about 3 minutes. ","Season with salt and pepper. ","Transfer to bowl; serve."]},{"origin_id":"54a418cd6529d92b2c0063e5","title":"Pasta with Shrimp, Tomato, and Arugula","image_url":"http://assets.epicurious.com/photos/54ba9e9e2a4b69f8647e75aa/6:4/w_620%2Ch_413/shrimp-scampi-pasta-6x4.jpg","ingredients":["2 tablespoons olive oil","1/2 pound shrimp (about 12), shelled and deveined","2 large garlic cloves, minced","1/4 teaspoon dried hot pepper flakes, or to taste","1 onion, chopped fine (about 3/4 cup)","4 plum tomatoes, chopped (about 1 cup)","1/2 cup dry white wine","1/2 cup chicken broth","1/4 cup heavy cream","1 bunch of arugula, the stems discarded and the leaves washed well, spun dry, and chopped","3 tablespoons minced fresh parsley leaves (preferably flat-leafed)","1/2 pound fettuccine or spaghetti"],"sentences":["In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the shrimp, the garlic, and the pepper flakes, stirring, for 1 to 2 minutes, or until the shrimp are pink and almost cooked through, and transfer the shrimp with a slotted spoon to a bowl. ","To the skillet add the onion, the tomatoes, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the vegetables are softened. ","Add the wine and boil the mixture until the wine is reduced by half. ","Add the broth, boil the mixture until the liquid is reduced by half, and stir in the cream. ","Simmer the sauce until it is thickened slightly, stir in the arugula and the shrimp, and simmer the sauce for 1 minutes, or until the shrimp are cooked through. ","Stir in the parsley and salt and pepper to taste and keep the sauce warm, covered. ","In a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and in a bowl toss it with the sauce."]},{"origin_id":"54a4143f19925f464b375567","title":"Pasta with Smoked Whitefish, Tomatoes and Garlic","image_url":"","ingredients":["6 tablespoons olive oil","3/4 cup finely chopped shallots (about 3 large)","1 1/2 tablespoons finely chopped garlic","1 1/2 pounds cherry tomatoes, halved (about 24 tomatoes)","1/2 cup plus 2 tablespoons finely chopped fresh parsley","3/4 teaspoon dried crushed red pepper","18 ounces smoked whitefish (chubs),* skinned, boned, coarsely flaked","9 ounces fresh linguine","*Available at delicatessens, fish markets and some supermarkets."],"sentences":["Heat oil in heavy large skillet over medium heat. ","Add shallots and garlic. ","Sauté until shallots begin to soften, about 2 minutes. ","Reduce heat to medium-low. ","Add tomatoes, 1/2 cup parsley and crushed red pepper and stir until tomatoes are just tender, about 8 minutes. ","Add whitefish and cook until heated through, about 3 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain. ","Return to pot.","Toss fish mixture with pasta. ","Season with salt and pepper. ","Transfer pasta to bowl. ","Sprinkle with 2 tablespoons parsley."]},{"origin_id":"564391399978979816f02ef1","title":"Pasta With Spicy Sausage, Radicchio, and Sun-Dried Tomatoes","image_url":"http://assets.epicurious.com/photos/565c97d701c9f40a2ccb470e/6:4/w_620%2Ch_413/EP_11032015_3ingredientpastas_onion.jpg","ingredients":["1 pound casarecce or other short pasta","Kosher salt","1/4 cup olive oil","1 large onion, thinly sliced","1 pound spicy Italian sausage, casings removed","1 1/4 pounds radicchio, cored, coarsely chopped (about 7 cups)","1/2 cup thinly sliced drained oil-packed sun-dried tomatoes","Freshly ground black pepper"],"sentences":["Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain pasta, reserving 3/4 cup pasta cooking liquid; return pasta to pot.","Meanwhile, heat oil in a medium skillet over medium-high. ","Add onion and 1/4 tsp. ","salt and cook, stirring occasionally, until tender, about 5 minutes (do not brown). ","Add sausage and cook, stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 5 minutes. ","Add radicchio and 2 Tbsp. ","water. ","Cook, covered, until sausage is cooked through and radicchio is wilted, 3–5 minutes more.","Add tomatoes, sausage mixture, and 1/2 cup pasta cooking liquid to pot with pasta. ","Season with salt and pepper, toss to coat, and add remaining 1/4 cup pasta cooking liquid, if needed. ","Divide among serving plates and top with pepper."]},{"origin_id":"54a4559b19925f464b391672","title":"Pasta with Spicy Shrimp and Sun-Dried Tomatoes","image_url":"","ingredients":["3 tablespoons olive oil","1 pound uncooked large shrimp, peeled, deveined","4 large shallots, sliced","3/4 cup sliced drained oil-packed sun-dried tomatoes","1/2 cup sliced pitted Kalamata olives or other brine-cured black olives","6 garlic cloves, chopped","1 teaspoon grated lemon peel","1/2 teaspoon dried crushed red pepper","1 28-ounce can diced tomatoes in juice, drained","1/2 cup chopped fresh basil","1 12-ounce package linguine","1 cup crumbled feta cheese"],"sentences":["Heat 2 tablespoons oil in heavy large pot over medium-high heat. ","Add shrimp and sauté until pink, about 2 minutes. ","Using slotted spoon, transfer shrimp to medium bowl. ","Add remaining 1 tablespoon oil to same pot. ","Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. ","Sauté until shallots are soft, about 4 minutes. ","Add canned tomatoes and simmer until sauce thickens, about 3 minutes. ","Mix in basil. ","Return shrimp and any juices to sauce; stir to heat through, about 1 minute.","Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. ","Drain. ","Add pasta to sauce. ","Toss over medium heat until sauce coats pasta. ","Season with salt and pepper. ","Transfer to bowl; top with cheese."]},{"origin_id":"58b6e1b5be5f586b2e437962","title":"Pasta with Shrimp in Tomato Cream","image_url":"http://assets.epicurious.com/photos/58b6de951c5fbd604af10197/6:4/w_620%2Ch_413/shrimp-pasta-with-cream-sauce-030117.jpg","ingredients":["Kosher salt","3/4 pound fusilli","2 tablespoons olive oil","1 pound shrimp, peeled and deveined","Freshly ground black pepper","3 scallions, thinly sliced (dark green portion kept separate)","3 cloves garlic, thinly sliced","1 cup heavy cream","1/2 cup chicken stock","1/2 cup dry vermouth","1/2 cup dry-packed sun-dried tomatoes, thinly sliced","1 tablespoon tomato paste","1 cup crumbled feta cheese","1/4 cup chopped flat-leaf Italian parsley","1/4 cup fresh basil chiffonade (see Cooks' Note)"],"sentences":["Bring a large pot of water to a boil. ","Add 2 tablespoons of the salt and return to a rolling boil. ","Add the pasta and cook until al dente according to package directions.","While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. ","Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. ","Remove and set aside in a large bowl.","Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. ","Remove and set aside in the bowl with the shrimp and cover.","Reduce the heat to medium. ","Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. ","Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. ","Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.","Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. ","Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. ","Season with salt and pepper.","Plate in bowls and garnish with the remaining basil and the scallion greens."]},{"origin_id":"54a470a46529d92b2c0296a7","title":"Pasta with Sun-Dried Tomatoes, Olive, and Goat Cheese","image_url":"","ingredients":["2 large garlic cloves, minced","3/4 cup finely chopped onion","2 tablespoons olive oil","2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)","1/2 cup chicken broth","1/4 cup sliced pitted Kalamata or other brine-cured black olives","1/3 cup finely chopped fresh parsley leaves","1/2 pound medium-sized pasta shells","3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta",""],"sentences":["In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. ","Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. ","In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. ","In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. ","Sprinkle the pasta with the additional goat cheese."]},{"origin_id":"54a475ff6529d92b2c02ab3c","title":"Pasta with Summer Vegetables","image_url":"","ingredients":["1 1/2 pounds fava beans, shelled (about 1 cup)","2 zucchini (about 1 pound) scrubbed, the skin and 1/4 inch of the flesh removed with a knife in wide strips and cut into 2-inch julienne strips, reserving the core for another use","2 pints cherry tomatoes, quartered lengthwise","1/2 cup finely chopped red onion, soaked in cold water for 10 minutes if strong","2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt","","1 yellow bell pepper, cut into 2-inch julienne strips","3/4 cup fresh flat-leafed parsley leaves","5 tablespoons extra-virgin olive oil","3/4 pound gemellini (small pasta twists, available at some specialty foods shops) or other small tubular pasta","freshly grated Parmesan as an accompaniment if desired"],"sentences":["In a saucepan of boiling water boil the fava beans for 4 to 5 minutes, or until they are tender. ","Drain the beans, let them cool until they can be handled, and peel off and discard the tough outer skins. ","In a steamer set over boiling water steam the zucchini, covered, for 1 1/2 to 2 minutes, or until it is just tender. ","In a large bowl combine the beans, the zucchini, the tomatoes, the onion, drained well if soaked, the garlic, the bell pepper, the parsley, the oil, and salt and black pepper to taste and toss the mixture until it is combined well. ","In a kettle of boiling salted water boil the gemellini until it is al dente, drain it, and while it is still hot add it to the vegetable mixture, tossing the mixture until it is combined well. ","Serve the pasta warm or at room temperature with the Parmesan."]},{"origin_id":"54a427db19925f464b37cac2","title":"Spaghetti with Smoky Tomatoes and Onions","image_url":"http://assets.epicurious.com/photos/5609a59ce0acd286555db882/6:4/w_620%2Ch_413/353615_hires.jpg","ingredients":["1 1/2 tablespoons minced garlic","1/3 cup extra-virgin olive oil, divided","6 plum tomatoes (2 pounds), halved lengthwise","1 large red onion, cut into 1-inch wedges (keep stem end intact)","3/4 pound spaghetti","1/3 cup grated parmesan","1/2 cup coarsely chopped basil","Equipment: a 13-by 9- by 2-inch disposable foil pan","Accompaniment: grated parmesan"],"sentences":["Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .","Put garlic and 1/4 cup oil in foil pan and put on grill over area with no coals.","Rub remaining oil all over tomatoes and onion and season with salt and pepper, then grill over coals, turning occasionally, until well browned, 4 to 5 minutes. ","Coarsely chop tomatoes and add to garlic oil with onion.","Cook spaghetti in a pasta pot of well-salted boiling water until al dente. ","Reserve 1/4 cup cooking water, then drain pasta. ","Toss with reserved water, parmesan, basil, contents of foil pan, and salt and pepper to taste."]},{"origin_id":"54a44ac719925f464b38b4b7","title":"Pasta with Squid, Tomatoes, and Capers","image_url":"","ingredients":["1 lb cleaned squid, bodies and tentacles separated but kept intact","6 tablespoons extra-virgin olive oil","4 large garlic cloves, finely chopped","1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise","1/2 lb grape or cherry tomatoes, halved","1/3 cup dry white wine","1/2 cup raisins","1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped","1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta","1/2 cup loosely packed torn fresh basil leaves","1/4 cup pine nuts, lightly toasted","1 (1- by 1/2-inch) strip fresh lemon zest , finely chopped"],"sentences":["If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. ","Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. ","Cut bodies crosswise into 1/4-inch-thick rings. ","Pat squid dry.","Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. ","Add squid and sauté, stirring, 1 minute. ","Add tomatoes and wine and simmer, stirring, 2 minutes. ","Add raisins and capers and simmer, stirring, 30 seconds. ","Remove from heat.","Cook pasta in a 6-quart pot of boiling salted water until al dente. ","Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.","Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. ","Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. ","If pasta looks dry, moisten with more cooking water.","Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil."]},{"origin_id":"54a4204419925f464b377c20","title":"Pasta With Tomatoes and Mozzarella","image_url":"http://assets.epicurious.com/photos/578400579e3387ae1b38fb05/6:4/w_620%2Ch_413/pasta-with-tomato-sauce-071116.jpg","ingredients":["1 garlic clove, halved","2 pounds tomatoes, chopped","8 ounces fresh mozzarella, cut or torn into 1/2\" pieces","1/2 cup coarsely chopped fresh basil","1/2 cup extra-virgin olive oil","Kosher salt, freshly ground pepper","1 pound medium shell-shaped or other short pasta"],"sentences":["Rub the inside of a medium bowl with garlic; discard garlic. ","Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. ","Let tomato mixture sit 15 minutes to let flavors meld.","Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. ","Add pasta to tomato mixture and toss to combine.","DO AHEAD: Tomato mixture can be made 8 hours ahead. ","Cover and chill. ","Bring mixture to room temperature before tossing with hot pasta."]},{"origin_id":"54a45d706529d92b2c024527","title":"Pasta with Uncooked Tomato and Olive Sauce","image_url":"","ingredients":["3 medium vined ripened tomatoes, seeded and chopped","1 medium yellow bell pepper, chopped fine","2 garlic cloves, to taste, minced","1 cup coarsely grated mozzarella (about 4 ounces)","1/2 cup Niçoise or other brine-cured black olives, pitted and halved","3 Tablespoons extra virgin olive oil","1 tablespoon balsamic vinegar, or to taste","1/2 pound cavatappi (sometimes called tortiglioni or serpentini) or other spiral shaped pasta such as rotini","3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves"],"sentences":["In a large bowl combine tomatoes, bell pepper, garlic, mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.","While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. ","Add pasta and cook until_al dente_.","Drain pasta well and transfer to bowl containing sauce. ","Add herbs and toss well."]},{"origin_id":"54a4243519925f464b37a0c1","title":"Pasta with Sun Gold Tomatoes","image_url":"http://assets.epicurious.com/photos/55df38d07f9541bd7c4cc253/6:4/w_620%2Ch_413/365185_hires-CP.jpg","ingredients":["4 tablespoons extra-virgin olive oil, divided","8 ounces Sun Gold or cherry tomatoes","2 garlic cloves, thinly sliced","1/4 teaspoon crushed red pepper flakes","Kosher salt","6 ounces capellini, spaghetti, or bucatini","3/4 cup finely grated Pecorino or Parmesan","8 medium fresh basil leaves, torn into pieces","Toasted breadcrumbs (for garnish; optional)"],"sentences":["Heat 3 tablespoons oil in a large skillet over medium heat. ","Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. ","Press down on tomatoes to release their juices. ","Remove pan from heat and set aside.","Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. ","Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. ","Drain pasta, reserving 1 cup pasta cooking water.","Transfer pasta to skillet with tomatoes; set over high heat. ","Add 1/2 cup pasta water. ","Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. ","Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. ","(Add more pasta water if sauce seems dry.) ","Add remaining basil, season with salt, and serve with breadcrumbs, if desired."]},{"origin_id":"54a468c96529d92b2c0276f9","title":"Pasta with Tomatoes, Mozzarella and Basil","image_url":"","ingredients":["1 1/2 pounds plum tomatoes, seeded, coarsely chopped","8 ounces fresh mozzarella cheese, cut into 1x1/2-inch strips","3 tablespoons extra-virgin olive oil","2 teaspoons red wine vinegar","1/2 cup chopped fresh basil","12 ounces penne pasta"],"sentences":["Mix tomatoes, mozzarella, oil and vinegar in medium bowl. ","Season with salt and pepper. ","Let stand 1 hour at room temperature. ","Mix in basil.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Return pasta to pot. ","Add tomato mixture and toss gently to blend. ","Season with salt and pepper and serve."]},{"origin_id":"54a469b219925f464b3974bc","title":"Pasta with Tomatoes, Pine Nuts and Basil","image_url":"","ingredients":["1/4 cup olive oil","1/2 cup pine nuts","4 garlic cloves, minced","2 large tomatoes, seeded and chopped","2 6-ounce jars marinated artichoke hearts, drained","1/4 cup chopped fresh basil","2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled","Salt and pepper","","9 ounces angel hair pasta, freshly cooked","Grated Parmesan"],"sentences":["Heat oil in heavy medium skillet over medium-high heat. ","Add pine nuts and garlic and sauté until light brown, about 3 minutes. ","Stir in tomatoes and next 3 ingredients and heat through. ","Season with salt and pepper. ","Pour over pasta and toss thoroughly. ","Sprinkle with Parmesan. ","Serve immediately, passing additional Parmesan separately."]},{"origin_id":"54a44ce86529d92b2c01d060","title":"Pasta with Tomatoes and Goat Cheese","image_url":"http://assets.epicurious.com/photos/561026917b55306961bfff9f/6:4/w_620%2Ch_413/103833.jpg","ingredients":["1 lb gemelli or penne","2 3/4 lb cherry tomatoes, halved","5 to 6 oz soft mild goat cheese, crumbled","2/3 cup coarsely chopped Kalamata or other brine-cured black olives","3/4 cup torn fresh basil leaves"],"sentences":["Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.","While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.","Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. ","Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine."]},{"origin_id":"54a44d736529d92b2c01d3b7","title":"Pasta with Tomatoes, Artichokes, and Feta Cheese","image_url":"","ingredients":["1/4 cup olive oil","2 cups chopped onions","3 garlic cloves, chopped","2 teaspoons chopped fresh rosemary","2 teaspoons dried oregano","1 14 1/2-ounce can diced tomatoes in juice","1 8-ounce package frozen artichoke hearts, thawed, hearts cut in half","1/2 cup chopped drained oil-packed sun-dried tomatoes","1/3 cup chopped pitted Kalamata olives or other brine-cured black olives","12 ounces linguine","1 7-ounce package crumbled feta cheese (about 1 1/3 cups)","3/4 cup chopped fresh basil"],"sentences":["Heat olive oil in heavy large skillet over medium-high heat. ","Add onions, garlic, rosemary, and oregano. ","Sauté until onions are tender, about 5 minutes. ","Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. ","Simmer until sauce thickens slightly, about 3 minutes. ","Season sauce to taste with pepper.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain pasta, reserving 1 cup cooking liquid. ","Return pasta to same pot. ","Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. ","Mix in 3/4 cup cheese and 1/2 cup basil. ","Transfer pasta to bowl. ","Sprinkle with remaining cheese and 1/4 cup basil."]},{"origin_id":"55d4e07b54b469aa41d146da","title":"Pasta With Swordfish and Cherry Tomato Sauce","image_url":"http://assets.epicurious.com/photos/55d4aa8263b1ba1b5534afb5/6:4/w_620%2Ch_413/56389845_pasta-swordfish_6x4.jpg","ingredients":["3 tablespoons olive oil, divided","4 oil-packed anchovy fillets","4 garlic cloves, sliced","1/2 teaspoon crushed red pepper flakes","2 pints cherry tomatoes, halved","Kosher salt","freshly ground pepper","1 pound (1\"-thick) swordfish steaks","2 tablespoons pine nuts","12 ounces casarecce or other short pasta","1/2 cup chopped fresh parsley, divided","2 tablespoons golden raisins"],"sentences":["Heat 2 tablespoons oil in a large skillet over medium. ","Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 3 minutes. ","Add half of tomatoes; season with salt and pepper. ","Cook, stirring occasionally, until sauce thickens, 12–15 minutes. ","Add remaining tomatoes; remove from heat.","Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. ","Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 minutes per side. ","Let cool slightly. ","Coarsely flake flesh; discard skin.","Toast nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. ","Let cool.","Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain, reserving 1 cup pasta cooking liquid.","Add pasta and 1/2 cup pasta cooking liquid to tomato sauce and cook over low heat, tossing often, and adding more cooking liquid as needed, until sauce is thickened and coats pasta. ","Add fish to pasta along with half of parsley and toss once to combine.","Serve pasta topped with raisins, pine nuts, and remaining parsley."]},{"origin_id":"54a4668119925f464b396803","title":"Penne in Cream Sauce with Sausage","image_url":"http://assets.epicurious.com/photos/57a105e9437fcffe02f7235d/6:4/w_620%2Ch_413/penne-in-cream-sauce-with-sausage.jpg","ingredients":["1 tablespoon butter","1 tablespoon olive oil","1 medium onion, thinly sliced","3 garlic cloves, minced","1 pound sweet Italian sausage, casings removed","2/3 cup dry white wine","1 14 1/2-ounce can diced peeled tomatoes with juices","1 cup whipping cream","6 tablespoons chopped Italian parsley","1 pound penne pasta","1 cup freshly grated Parmesan cheese"],"sentences":["Melt butter with oil in heavy large skillet over medium-high heat. ","Add onion and garlic and sauté until golden brown and tender, about 7 minutes. ","Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. ","Drain any excess drippings from skillet. ","Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. ","Add tomatoes with juices and simmer","3 minutes. ","Add cream and simmer until sauce thickens slightly, about 5 minutes. ","Stir in 4 tablespoons parsley. ","Season to taste with salt and pepper. ","Remove from heat. ","(Sauce can be prepared 1 day ahead. ","Cover and refrigerate.)","Cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain pasta; transfer to large bowl.","Bring sauce to simmer. ","Pour sauce over pasta. ","Add 3/4 cup cheese and toss to coat. ","Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley."]},{"origin_id":"54a40db419925f464b37425b","title":"Pasta with Veal, Sausage and Porcini Ragù","image_url":"http://assets.epicurious.com/photos/561025f9f9a84192308aa392/6:4/w_620%2Ch_413/103450.jpg","ingredients":["1 cup water","1 ounce dried porcini mushrooms*","1/4 cup extra-virgin olive oil","1 small onion, finely chopped","1 small carrot, peeled, finely chopped","1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley","2 garlic cloves, finely chopped","8 ounces sweet Italian sausages, casings removed","8 ounces veal stew meat, coarsely chopped","1/2 cup dry red wine","2 14-ounce cans low-salt chicken broth","1 28-ounce can whole tomatoes in juice","2 bay leaves","2 teaspoons chopped fresh sage","1 teaspoon fennel seeds, lightly crushed","1 pound fresh pappardelle or purchased fettuccine","Freshly grated Parmesan cheese"],"sentences":["Bring 1 cup water and mushrooms to boil in small saucepan. ","Remove from heat. ","Let stand 15 minutes. ","Strain soaking liquid through paper-towel-lined sieve into bowl. ","Coarsely chop mushrooms. ","Set liquid and mushrooms aside.","Heat oil in heavy large skillet over medium-high heat. ","Add onion, carrot, 1/4 cup parsley and garlic. ","Sauté until vegetables are tender but not brown, about 5 minutes. ","Push vegetables to side of skillet. ","Add sausage and cook until brown, breaking up with back of fork, about 4 minutes. ","Add veal and sauté until brown, about 5 minutes. ","Add wine. ","Increase heat to high and boil until wine is almost evaporated, about 5 minutes. ","Add 1 cup chicken broth; boil 10 minutes, stirring occasionally. ","Add reserved mushroom liquid. ","Simmer until liquid is almost absorbed, about 5 minutes. ","Transfer mixture to processor. ","Using about 4 on/off turns, process just until coarsely chopped. ","Return mixture to skillet. ","Mix in tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms. ","Reduce heat to low. ","Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth 1/2 cup at a time and stirring occasionally, about 1 hour. ","Season with salt and pepper. ","(Ragù can be made 2 days ahead. ","Cool slightly. ","Chill uncovered until cold, then cover and keep chilled.)","Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain. ","Add sauce to pasta pot and rewarm over medium heat. ","Add pasta and toss to combine. ","Transfer to bowl. ","Sprinkle with cheese and remaining 2 tablespoons parsley.","*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets."]},{"origin_id":"54a4702219925f464b398dc7","title":"Penne with Mushrooms and Gorgonzola Cheese","image_url":"","ingredients":["1/4 cup olive oil","3 large garlic cloves, chopped","1/2 pound mushrooms, sliced","4 plum tomatoes, chopped","2 tablespoons chopped fresh basil or 2 teaspoons dried","2 tablespoons chopped fresh oregano or 2 teaspoons dried","3/4 pound penne or other tubular pasta","1/2 cup crumbled Gorgonzola cheese or other blue cheese (about 2 ounces)"],"sentences":["Heat olive oil in heavy large skillet over medium-high heat. ","Add garlic; sauté 1 minute. ","Add mushrooms; sauté until beginning to soften, about 5 minutes. ","Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. ","(Can be made 2 hours ahead. ","Let stand at room temperature.)","Cook penne in large pot of boiling salted water until just tender but still firm to bite. ","Drain, reserving 1/2 cup cooking liquid. ","Add pasta and cooking liquid to sauce in skillet. ","Toss over medium heat until mixture is heated through and sauce coats pasta. ","Season to taste with salt and pepper. ","Transfer pasta to bowl. ","Sprinkle with Gorgonzola cheese and serve."]},{"origin_id":"54a454a719925f464b390968","title":"Penne alla Vodka","image_url":"http://assets.epicurious.com/photos/578d1ff01edb4f17303e3f10/6:4/w_620%2Ch_413/penne-alla-vodka.jpg","ingredients":["Salt","One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid","1 pound penne","1/4 cup extra-virgin olive oil","10 cloves garlic, peeled","Crushed hot red pepper","1/4 cup vodka","1/2 cup heavy cream","2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like","2 to 3 tablespoons chopped fresh Italian parsley","3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like"],"sentences":["Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.","Pour the tomatoes and their liquid into the work bowl of a food processor. ","Using quick on/off pulses, process the tomatoes just until they are finely chopped. ","(Longer processing will aerate the tomatoes, turning them pink.)","Stir the penne into the boiling water. ","Bring the water back to a boil, stirring frequently. ","Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.","Meanwhile, heat the olive oil in a large skillet over medium heat. ","Whack the garlic cloves with the side of a knife and add them to the hot oil. ","Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. ","Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. ","Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. ","Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.","Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. ","Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. ","If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. ","If not, drain the pasta, return it to the pot, and pour in the sauce. ","Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. ","Check the seasoning, adding salt and red pepper if necessary. ","Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.","Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. ","Serve immediately, passing additional cheese if you like."]},{"origin_id":"54a4518c19925f464b38e603","title":"Penne with Pancetta and Tomato-Cream Sauce","image_url":"http://assets.epicurious.com/photos/560df9647b55306961bfe9a5/6:4/w_620%2Ch_413/109080.jpg","ingredients":["1/2 cup chopped pancetta or bacon (3 ounces)","1 tablespoon olive oil","2 garlic cloves, finely chopped","2 14 1/2-ounce cans petite diced tomatoes in juice","1/2 cup dry white wine","1/2 cup whipping cream","3/4 cup torn basil leaves, divided","1 pound penne"],"sentences":["Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. ","Using slotted spoon, transfer pancetta to paper towels to drain. ","Add olive oil and garlic to pancetta drippings and sauté 30 seconds. ","Add tomatoes with juices, wine, and cream. ","Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. ","Stir in 1/2 cup basil. ","Season sauce to taste with salt and pepper.","Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. ","Drain pasta and divide among 4 plates. ","Spoon sauce over pasta. ","Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve."]},{"origin_id":"57852dacf2c219004a45dfd6","title":"Penne Without the Vodka","image_url":"http://assets.epicurious.com/photos/5787a1f998e0fc875500142a/6:4/w_620%2Ch_413/halal-kitchen-cookbook-recipe-11072016.jpg","ingredients":["3–5 tablespoons olive oil, divided","1/2 cup chopped yellow onion","4 cloves garlic, crushed","1 (14 1/2-ounce) can plum tomatoes, unsalted and crushed","1/3 cup tomato sauce","1/3 cup white grape juice (not from concentrate)","2 tablespoons raw cane sugar","1/2 teaspoon sea salt, plus more to taste if desired","1/2 cup heavy whipping cream","1 (1-pound) package penne pasta, cooked and drizzled with olive oil to prevent sticking","1/2 cup shredded mozzarella cheese, for topping","2 tablespoons chopped basil, for garnish","1 tablespoon red pepper flakes"],"sentences":["In a large, deep saucepan over medium heat, warm 2 to 4 tablespoons of the oil. ","Add the onion and garlic and sauté for 2 to 3 minutes, until softened.","Add the plum tomatoes, tomato sauce, grape juice, sugar, and salt. ","Using an immersion blender, purée the sauce as it cooks.","Add the heavy cream and simmer for 20 minutes. ","Remove from the heat.","Place the remaining 1 tablespoon of oil in the bottom of a large pasta serving bowl. ","Add some of the pasta to the bowl and the a few ladles of the sauce. ","Continue layering the pasta and sauce into the bowl until all has been transferred to the serving bowl. ","Using tongs or 2 large forks, integrate the sauce into the pasta. ","Taste and season further with the salt. ","Continue to toss until well combined.","Top with the mozzarella cheese and garnish with the basil. ","Season with the red pepper flakes and serve hot."]},{"origin_id":"54a4680a19925f464b396e45","title":"Pasta with White Beans, Tomatoes, and Escarole","image_url":"","ingredients":["1 pound dried white beans such as Great Northern, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained","2 cups finely chopped onion","1 1/2 tablespoons minced garlic","1 teaspoon dried sage, crumbled","3/4 teaspoon dried rosemary, crumbled","1/2 teaspoon dried thyme, crumbled","1/4 teaspoon dried hot red pepper flakes, or to taste","1/4 cup olive oil","12 cups packed coarsely shredded escarole","1/2 cup dry white wine","a 28-ounce can Italian tomatoes, drained, reserving the juice, and chopped","1/2 cup minced fresh parsley leaves (preferably flat-leafed)","1 pound fusilli (corkscrew-shaped pasta)","freshly grated Parmesan to taste"],"sentences":["In a kettle combine the beans with enough cold water to cover them by 2-inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are tender. ","Drain the beans in a colander set over a bowl and reserve the cooking liquid. ","In a large deep skillet cook the onion, the garlic, the sage, the rosemary, the thyme, the red pepper flakes, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the escarole in 2 batches, and cook each batch, stirring, for 2 minutes, or until the escarole is wilted. ","Add the wine and simmer the mixture for 3 minutes. ","In a blender or food processor purée 1 1/2 cups of the cooked beans with 2 cups of the reserved cooking liquid and add to the skillet with the remaining beans, the tomatoes with the reserved juice, and salt and pepper to taste. ","Simmer the sauce, uncovered, stirring occasionally, for 10 minutes, or until it is thickened slightly, and stir in the parsley. ","In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a large bowl toss it with the sauce and the Parmesan.","In a colander rinse the beans under cold water and discard any discolored ones. ","In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. ","Remove the kettle from the heat and let the beans soak, covered, for 1 hour."]},{"origin_id":"54a42c9919925f464b38064b","title":"Penne Puttanesca with Chicken","image_url":"","ingredients":["12 ounces penne rigate pasta","1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces","1 2-ounce can anchovies, drained, oil reserved, chopped","6 garlic cloves, chopped","1 28-ounce can crushed tomatoes with added puree","1 cup pitted Kalamata olives, halved","1/4 cup drained capers","1/2 teaspoon dried crushed red pepper","1/3 cup chopped fresh parsley"],"sentences":["Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain.","Meanwhile, sprinkle chicken with salt and pepper. ","Heat reserved oil from anchovies in heavy large skillet over medium-high heat. ","Add chicken and chopped anchovies; sauté until chicken is no longer pink, about 3 minutes. ","Add garlic and sauté 1 minute. ","Add tomatoes, olives, capers, and dried crushed red pepper. ","Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. ","Add parsley and drained pasta; stir to coat. ","Season with salt and pepper."]},{"origin_id":"54a44daf19925f464b38cd26","title":"Penne Vodka with Herbed Chicken","image_url":"","ingredients":["1 pound penne pasta","1 23 1/2-ounce container refrigerated marinara sauce (about 2 cups)","1 14 1/2-ounce can diced tomatoes with roasted garlic in juice","1/3 cup chopped fresh basil","1/4 cup vodka","3/4 teaspoon dried crushed red pepper","1 whole roasted lemon-pepper chicken or whole roasted chicken, skinned","1/4 cup freshly grated Parmesan cheese"],"sentences":["Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring frequently. ","Drain. ","Return to pot.","Meanwhile, heat marinara sauce, tomatoes with juices, basil, vodka, and crushed red pepper in heavy large saucepan over medium heat until hot, about 5 minutes. ","Add shredded chicken and stir until heated through.","Add sauce to pasta and toss. ","Season with salt and pepper. ","Transfer to serving bowl. ","Sprinkle with cheese and serve."]},{"origin_id":"54a463fd19925f464b395df3","title":"Penne with Asparagus and Basil","image_url":"","ingredients":["2 tablespoons extra-virgin olive oil","4 garlic cloves, minced","Pinch of dried crushed red pepper","1 pound asparagus, stalks cut into 1/2-inch lengths","4 tomatoes, peeled, seeded, chopped","1 cup chicken stock or canned low-salt chicken broth","1/4 cup thinly slices fresh basil","8 ounces penne pasta","2/3 cup freshly grated Parmesan cheese","1/4 cup chopped fresh Italian parsley","1/4 cup finely chopped fresh basil"],"sentences":["Heat oil in heavy large skillet over medium-high heat. ","Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. ","Add asparagus, tomatoes, stock and 1/4 cup sliced basil. ","Cook until asparagus is crisp-tender, about 8 minutes. ","Season with salt and pepper. ","Remove from heat.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain. ","Transfer to large bowl.","Pour sauce over pasta. ","Add cheese, parsley and 1/4 cup chopped basil. ","Toss to coat. ","Season with salt and pepper."]},{"origin_id":"54a4414819925f464b38aede","title":"Penne with Broccoli Rabe, Tomatoes, and Parmesan","image_url":"","ingredients":["12 ounces penne pasta","1/3 cup extra-virgin olive oil","4 garlic cloves, chopped","2 bunches broccoli rabe, chopped","8 anchovies, chopped","3/4 teaspoon dried crushed red pepper","1 pound tomatoes, diced","1 cup chopped fresh basil, divided","2 tablespoons fresh lemon juice","1 1/4 cups grated Parmesan cheese, divided"],"sentences":["Cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain; return to same pot.","Meanwhile, heat oil in large skillet over medium-high heat. ","Add garlic; sauté 30 seconds. ","Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. ","Add tomatoes and 1/4 cup basil.","Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. ","Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. ","Season pasta to taste with salt and pepper. ","Serve, passing remaining cheese."]},{"origin_id":"54a4364f6529d92b2c018961","title":"Penne with Chicken, Arugula, Roasted Tomatoes, and Feta","image_url":"","ingredients":["3 12-ounce bags cherry tomatoes","2 tablespoons olive oil","5 large garlic cloves, chopped","3/4 teaspoon dried crushed red pepper","2 cups shredded roasted chicken breasts without skin (from purchased roast chicken)","8 ounces penne pasta","6 cups arugula leaves","1/2 cup crumbled feta cheese (about 3 ounces)"],"sentences":["Preheat oven to 475°F. Mix cherry tomatoes, oil, garlic, and crushed red pepper on rimmed baking sheet. ","Sprinkle with salt and pepper. ","Bake until tomatoes are soft and beginning to brown in spots, stirring occasionally, about 20 minutes. ","Transfer tomato mixture, including any juices, from sheet to large skillet. ","Add chicken to skillet and simmer until heated through, about 5 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Ladle out 1/4 cup pasta cooking water and reserve. ","Drain pasta; return to pot.","Add tomato mixture, arugula, and reserved 1/4 cup pasta cooking water to pasta; toss over medium heat just until arugula begins to wilt, about 30 seconds. ","Season to taste with salt and pepper. ","Transfer pasta to bowl. ","Sprinkle with feta cheese and serve."]},{"origin_id":"54a4687d19925f464b397025","title":"Penne with Arugula and Tomatoes","image_url":"","ingredients":["2 tablespoons olive oil","1 medium onion, chopped","4 garlic cloves, minced","3 1/2 pounds tomatoes, peeled, seeded, chopped, or 3 cups diced canned tomatoes with juices","1 teaspoon dried oregano","1 teaspoon dried thyme","1/4 teaspoon sugar","12 ounces penne, rigatoni or fusilli pasta","6 ounces arugula (about 6 bunches), tough stems trimmed, leaves scoarsely chopped","3/4 cup freshly grated Pecorino Romano cheese"],"sentences":["Heat oil in large nonstick skillet over medium heat. ","Add onion and sauté until tender, about 5 minutes. ","Add garlic and sauté 1 minute. ","Add tomatoes, herbs and sugar. ","Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. ","Season to taste with salt and pepper. ","(Sauce can be prepared 1 day ahead. ","Cover and refrigerate. ","Bring to simmer before using.)","Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Add arugula and cook until wilted, about 1 minute. ","Drain. ","Return pasta and arugula to pot. ","Add sauce and toss to coat. ","Season to taste with salt and pepper. ","Divide pasta among plates. ","Sprinkle with cheese and serve."]},{"origin_id":"54a465d519925f464b396544","title":"Penne with Asparagus","image_url":"","ingredients":["2 tablespoons (1/4 stick) butter","2 tablespoons olive oil","1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces","2 1/2 cups chopped onions","2 large garlic cloves, chopped","1 28-ounce can Italian-style tomatoes","2 teaspoons dried oregano","1/4 teaspoon dried crushed red pepper","3/4 pound penne, freshly cooked","1/2 cup grated Parmesan cheese","Additional grated Parmesan cheese"],"sentences":["Melt butter with oil in heavy large Dutch oven over medium-high heat. ","Add asparagus and sauté 3 minutes. ","Using slotted spoon, transfer asparagus to bowl. ","Add onions and garlic to Dutch oven. ","Sauté until light golden, about 10 minutes. ","Add tomatoes with their juices, oregano and crushed red pepper. ","Bring sauce to boil. ","Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.","Return asparagus to sauce. ","Cook until asparagus is crisp-tender, about 3 minutes. ","Add penne and 1/2 cup cheese. ","Toss to combine. ","Season with salt and pepper. ","Transfer pasta to large bowl. ","Serve, passing additional cheese separately."]},{"origin_id":"54a46c766529d92b2c0285f4","title":"Penne with Gorgonzola and Tomatoes","image_url":"","ingredients":["3 tablespoons olive oil","1 medium onion, chopped","4 garlic cloves, chopped","1 14 1/2-ounce can Italian plum tomatoes, drained, chopped","1/2 cup chopped fresh basil or 1 tablespoon dried, crumbled","1/2 cup (1 stick) butter, room temperature","6 ounce Gorgonzola cheese","1 pound penne pasta","1 cup freshly grated Romano or Parmesan cheese"],"sentences":["Heat oil in heavy large skillet over medium heat. ","Add chopped onion and garlic and sauté until translucent, about 8 minutes. ","Stir in chopped tomatoes and basil. ","Cook until mixture thickens, stirring occasionally, about 20 minutes.","Meanwhile, using spoon, beat butter with Gorgonzola until blended.","Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain well. ","Return pasta to pot.","Whisk Gorgonzola mixture into tomato sauce. ","Add sauce to pasta and stir to coat. ","Season with salt and pepper. ","Sprinkle with Romano and serve."]},{"origin_id":"54a432a719925f464b3851a9","title":"Penne with Grilled Eggplant and Radicchio Sauce","image_url":"http://assets.epicurious.com/photos/560d99e8f3a00aeb2f1cf6be/6:4/w_620%2Ch_413/239051.jpg","ingredients":["2 small eggplants (about 1 1/2 pounds total)","1 large head of radicchio (about 8 ounces), quartered, cored","7 tablespoons olive oil, divided","1/3 cup finely chopped onion","3 garlic cloves, thinly sliced","2 tablespoons fresh Italian parsley leaves","1 tablespoon chopped fresh thyme","1 cup chopped seeded peeled tomatoes","1/2 cup low-salt chicken broth","1/3 cup dry white wine","1/2 cup coarsely chopped fresh basil","1/4 teaspoon dried crushed red pepper","12 ounces penne or fusilli (spiral-shaped pasta), freshly cooked","6 ounces soft fresh goat cheese, crumbled"],"sentences":["Cut eggplants in half lengthwise, then cut crosswise into 1/2-inch-thick slices. ","Place on layers of paper towels. ","Sprinkle eggplant lightly with salt; let stand 30 minutes.","Prepare barbecue (medium-high heat). ","Pat eggplant dry. ","Brush eggplant and radicchio with 3 tablespoons oil; sprinkle with salt. ","Grill until eggplant is tender and radicchio is wilted, about 4 minutes per side for eggplant and 1 minute per side for radicchio. ","Transfer radicchio to cutting board; chop coarsely.","Heat 3 tablespoons oil in heavy large skillet over medium heat. ","Add onion and garlic; stir 2 minutes. ","Add parsley and thyme. ","Reduce heat to low; sauté until onion is soft, about 10 minutes. ","Add next 5 ingredients; simmer 8 minutes, stirring frequently. ","Stir in eggplant and radicchio. ","Season to taste with salt and pepper.","Toss pasta with 1 tablespoon oil in large bowl. ","Add eggplant sauce and toss. ","Sprinkle with crumbled goat cheese; serve."]},{"origin_id":"54a4244219925f464b37a16f","title":"Penne with Garrotxa, Serrano Ham, and Sun-Dried Tomatoes","image_url":"http://assets.epicurious.com/photos/560347367bdffb1205b62eba/6:4/w_620%2Ch_413/51201410_hires.jpg","ingredients":["8 ounces penne","1 pound Garrotxa, shredded","1/4 cup milk","1/2 cup crème fraîche","1 tablespoon butter","1/2 teaspoon freshly ground white pepper","1/3 cup chopped sun-dried tomatoes","6 ounces serrano ham slices, torn coarsely by hand into chunks"],"sentences":["1. ","Preheat oven to 375°F.","2. ","Cook the pasta in salted boiling water until al dente. ","Drain through a colander. ","Set aside.","3. ","In a saucepan, combine cheese, milk, crème fraîche, and butter. ","Cook over medium-low heat until cheese is mostly melted and you have a creamy sauce. ","To keep the cheese sauce from breaking, remove the sauce from the heat before the cheese is entirely melted. ","Season with pepper, adding more to taste if you like.","4. ","In a shallow buttered casserole dish, toss pasta with sun-dried tomatoes and Serrano ham. ","Pour the sauce over the pasta, then stir together until combined. ","Bake for 15 to 20 minutes, until the top is golden brown and bubbling around the edges. ","Serve immediately."]},{"origin_id":"54a452ff6529d92b2c01fb41","title":"Spaghetti with Sweet 100 Tomatoes, Garlic Chives, and Lemon Basil","image_url":"","ingredients":["Kosher salt","1/4 cup extra-virgin olive oil","4 garlic cloves, thinly sliced","1 pint Sweet 100 tomatoes or other tiny tomatoes","1/2 bunch of garlic chives, cut into 1-inch lengths","12 fresh lemon basil leaves, finely shredded","Freshly ground black pepper, to taste","1 pound spaghetti"],"sentences":["1 Bring 6 quarts of water to a boil and add 2 tablespoons of salt.","2 In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. ","Lower the heat to medium-high and add the garlic cloves. ","Cook for 2 minutes, or until softened and slightly browned. ","Add the tomatoes, chives, and basil and cook over high heat until the tomatoes are just beginning to burst. ","Season with salt and pepper.","3 Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender yet al dente. ","Drain the pasta and add it to the pan with the tomatoes. ","Toss over high heat for 1 minute, then divide evenly among four warmed pasta bowls and serve immediately."]},{"origin_id":"54a469c56529d92b2c027afd","title":"Penne with Grilled Tomatoes and Eggplant","image_url":"","ingredients":["1 1-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds","1 pound tomatoes, halved lengthwise","Nonstick olive oil spray","8 ounces penne pasta","1/4 cup chopped fresh Italian parsley","2 tablespoons olive oil","1 large garlic clove, pressed","1/4 cup freshly grated pecorino Romano cheese (about 1 ounce)"],"sentences":["Prepare barbecue (medium heat). ","Spray both sides of eggplant slices and tomato halves with olive oil spray. ","Sprinkle with salt and pepper. ","Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. ","Cool.","Cut eggplant into 1/2-inch-wide strips. ","Cut tomatoes into 1-inch pieces.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain pasta. ","Return pasta to same pot.","Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. ","Stir in grated cheese. ","Season to taste with salt and pepper. ","Serve warm or at room temperature. ","(Can be prepared 2 hours ahead.)"]},{"origin_id":"54a410b919925f464b374a93","title":"Tagliatelle with Mussels, Clams and Pesto","image_url":"","ingredients":["12 littleneck clams, scrubbed","12 mussels, scrubbed, debearded","1 cup dry white wine","8 ounces tagliatelle or linguine","6 tablespoons purchased pesto","1/4 cup sliced drained oil-packed sun-dried tomatoes","1/4 teaspoon dried crushed red pepper"],"sentences":["Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. ","Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open). ","Using tongs, transfer shellfish to bowl; cover with foil to keep warm. ","Reserve shellfish juices.","Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite.","Drain pasta; return to same pot. ","Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper. ","Toss over medium heat just until sauce coats pasta. ","Season with salt and pepper. ","Divide pasta between 2 bowls; top with shellfish and serve."]},{"origin_id":"54a455396529d92b2c021739","title":"Penne with Roasted-Tomato Sauce, Orange, and Olives","image_url":"http://assets.epicurious.com/photos/560ea098f3a00aeb2f1d69ef/6:4/w_620%2Ch_413/106208.jpg","ingredients":["Nonstick vegetable oil spray","2 pounds plum tomatoes, each cut into 6 wedges","1 onion, halved lengthwise, cut into thin wedges","2 tablespoons extra-virgin olive oil","4 garlic cloves, coarsely chopped","1 tablespoon grated orange peel","1/2 cup orange juice","2 cups penne (about 8 ounces)","3/4 cup chopped fresh basil","1/4 cup chopped pitted Kalamata olives","1/4 cup freshly grated pecorino Romano cheese"],"sentences":["Position 1 rack in bottom third of oven and 1 rack in middle of oven; preheat to 450°F. Spray 2 rimmed baking sheets with nonstick spray. ","Spread tomatoes on 1 sheet and onion on second sheet. ","Drizzle 1 tablespoon oil over vegetables on each. ","Sprinkle garlic and orange peel over both. ","Sprinkle with salt and pepper. ","Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onion and 45 minutes for tomatoes. ","Cool slightly. ","Pour 1/4 cup orange juice over vegetables on each sheet, scraping up any browned bits from bottom of sheets.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Reserve 1/2 cup pasta cooking water. ","Drain pasta; return to pot. ","Add tomato and onion mixtures, basil, and olives to pasta. ","Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten. ","Transfer to bowl. ","Sprinkle with cheese."]},{"origin_id":"54a43e8a6529d92b2c01afb0","title":"Tapenade Butter","image_url":"","ingredients":["1/4 cup (1/2 stick) unsalted butter, room temperature","1 1/2 tablespoons finely chopped drained oil-packed sun-dried tomatoes","1 tablespoon finely chopped pitted Kalamata olives","2 anchovy fillets, finely chopped","2 teaspoons drained capers, choppe"],"sentences":["Mix unsalted butter, sun-dried tomatoes, Kalamata olives, anchovy fillets, and capers in small bowl. ","Season to taste with salt and pepper. ","Transfer tapenade butter to sheet of plastic wrap. ","Using plastic wrap as aid, form tapenade butter into 1-inch-diameter log, wrapping plastic tightly around log. ","Chill tapenade butter until cold. ","(Can be prepared 2 days ahead. ","Keep refrigerated.) ","Cut log crosswise into 1/4- to 1/3-inch-thick slices."]},{"origin_id":"54a4517c6529d92b2c01ed24","title":"Penne with Roasted Tomatoes, Chicken, and Mushrooms","image_url":"","ingredients":["1 pound plum tomatoes, quartered lengthwise, seeded, wedges halved","5 tablespoons olive oil","1 tablespoon dried oregano","12 ounces penne pasta","6 small portobello mushrooms (portobellini), dark gills removed, caps sliced","4 green onions, thinly sliced","3 garlic cloves, minced","3/4 pound chicken tenders, halved lengthwise, then halved crosswise","1 cup crumbled feta cheese","1 cup grated Parmesan cheese","1/2 cup low-salt chicken broth","1/4 cup dry white wine"],"sentences":["Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. ","Place tomatoes on baking sheet. ","Roast until beginning to dry and wrinkle, about 20 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain pasta; let stand in colander.","Heat 2 tablespoons oil in same pot over medium-high heat. ","Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. ","Transfer mushroom mixture to medium bowl. ","Heat remaining 1 tablespoon oil in same pot over medium-high heat. ","Sprinkle chicken with salt and pepper. ","Add chicken to pot and sauté until brown and cooked through, about 5 minutes. ","Add mushroom mixture and roasted tomatoes to pot. ","Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. ","Season to taste with salt and pepper."]},{"origin_id":"54a41bf36529d92b2c006e04","title":"Penne with Tomatoes, Pesto and Artichokes","image_url":"","ingredients":["1 6- to 7-ounce jar marinated artichoke hearts, drained,3 tablespoons oil reserved","1 large onion, chopped","3 large garlic cloves, chopped","1 28-ounce can diced tomatoes in juice","1/2 cup purchased pesto","12 ounces penne pasta, freshly cooked","1/3 cup grated Parmesan cheese","Additional grated Parmesan cheese"],"sentences":["Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. ","Add onion and garlic and sauté until onion is tender, about 7 minutes. ","Add tomatoes with their juices and artichokes. ","Simmer until sauce thickens slightly, about 8 minutes. ","Add pesto; simmer 1 minute longer. ","Mix in pasta and 1/3 cup cheese. ","Season pasta with salt and pepper.Transfer pasta to large bowl. ","Serve, passing additional Parmesan separately."]},{"origin_id":"54a472cf6529d92b2c029edf","title":"Ranchero Beef Stew","image_url":"","ingredients":["1 tablespoon olive oil","1 pound beef stew meat, cut into 1-inch cubes","1 large onion, cubed","2 medium carrots, cubed","3 garlic cloves, chopped","1 15-to 16-ounce can stewed tomatoes","1 cup canned beef broth","1 4-ounce can diced green chilies","1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)","2 tablespoons dried oregano","1/3 cup chopped fresh cilantro"],"sentences":["Heat oil in heavy large Dutch oven over high heat. ","Season beef with salt and pepper. ","Add to Dutch oven; sauté until brown, about 5 minutes. ","Add onion, carrots, and garlic; sauté 5 minutes. ","Add tomatoes, broth chilies, olives and oregano. ","Bring to simmer. ","Reduce heat to low, cover and simmer until beef is tender, about 1 hour. ","Uncover; simmer until juices thicken, about 10 minutes. ","Season with salt and pepper. ","Stir in cilantro."]},{"origin_id":"54a4710b19925f464b399158","title":"Rigatoni with Shrimp in Tomato and Feta Sauce","image_url":"","ingredients":["1/2 cup finely chopped onion","1 garlic clove, minced","6 tablespoons olive oil","1/2 cup dry white wine","three 14- to 16-ounce cans plum tomatoes including the juice,  chopped coarse","2 tablespoons finely chopped fresh parsley leaves (preferably  flat-leafed)","1/2 teaspoon dried basil, crumbled","1/2 teaspoon dried oregano, crumbled","3/4 teaspoon salt","dried hot red pepper flakes to taste if desired","1 1/2 pounds medium shrimp (about 34), shelled, deveined if desired,  and rinsed","1 pound dried rigatoni or other tubular pasta","1/2 pound Feta, crumbled"],"sentences":["In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixture for 1 minute. ","Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. ","Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.","In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. ","Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. ","Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty."]},{"origin_id":"54a4213b19925f464b3783cb","title":"Rigatoni with Marinara Sauce and Ricotta","image_url":"","ingredients":["3 pounds fresh plum tomatoes or one 28-oz can whole tomatoes in juice","2 large garlic cloves, crushed","Pinch of crushed red pepper flakes","1/4 cup olive oil","Salt","4 basil leaves, torn into bits","1 pound rigatoni","1 cup ricotta (1/2 lb; preferably fresh)","Finely grated Pecorino"],"sentences":["If using fresh tomatoes, cut a shallow X in bottom of each with a paring knife and blanch tomatoes in 3 batches in a large pot of boiling water, 1 minute per batch.","Transfer blanched tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then halve lengthwise and seed. ","Chop tomatoes (fresh or canned), reserving juice (from cutting board or can).","Cook garlic and red pepper flakes in oil in a 4-quart heavy pot over medium heat, stirring, until garlic is golden, about 5 minutes. ","Discard garlic, then add tomatoes with their juice and 1 1/4 tsp salt and simmer, uncovered, until sauce is thickened, about 20 minutes. ","Remove from heat and stir in basil and salt to taste.","Cook rigatoni in boiling salted water, uncovered, until al dente, then drain.","Toss pasta with warm marinara sauce in a large bowl. ","Serve with ricotta and grated Pecorino."]},{"origin_id":"54a477c46529d92b2c02b1dd","title":"Rigatoni with Spicy Sun-Dried Tomato Sauce","image_url":"","ingredients":["1 pound rigatoni","1 8.5-ounce jar sun-dried tomatoes in olive oil with herbs, drained, 1 tablespoon oil reserved","1 tablespoon minced garlic","1 29-ounce can ready-cut tomatoes","1/2 cup Kalamata olives, pitted, chopped","1 cup fresh chopped basil","1 cup crumbled feta cheese(about 4 ounces)","3/4 cup freshly grated Parmesan cheese (about 2 ounces)"],"sentences":["Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.","Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. ","Add garlic and cook 30 seconds. ","Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. ","Reduce heat and simmer until sauce thickens slightly, about 4 minutes. ","Mix basil and both cheeses and stir until cheeses melt. ","Season to taste with salt and pepper. ","Remove sauce from heat.","Drain pasta. ","Add to skillet; toss to coat with sauce. ","Transfer to bowl; serve."]},{"origin_id":"54a44b436529d92b2c01c16a","title":"Sauteed Pasta with Lobster","image_url":"http://assets.epicurious.com/photos/561025ce7b55306961bffe9f/6:4/w_620%2Ch_413/103190.jpg","ingredients":["4 (1- to 1 1/4-pound) live lobsters","1/2 cup dry white wine","1/4 teaspoon crumbled saffron","6 tablespoons olive oil","1 large onion, sliced","1 bay leaf","1 1/2 pound vine-ripened tomatoes, peeled, seeded, and coarsely chopped","2 garlic cloves, chopped","1 pound angel's hair pasta nests or fideos (fideus in Catalan) coils, broken in half, or capellini, broken into 2-inch lengths","2 tablespoons chopped fresh flat-leaf parsley"],"sentences":["Fill an 8-quart pot three fourths full with salted water and bring to a boil. ","Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. ","Transfer with tongs to a colander to cool. ","Repeat with remaining 2 lobsters in same manner.","When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. ","Add shells to bowl with juices. ","Cut meat into 1-inch pieces and chill lobster, covered.","Stir together wine and saffron and let mixture steep 10 minutes. ","Bring wine mixture, 14 cups water, and lobster shells with juices to a boil in 8-quart pot. ","Boil until liquid is reduced to about 8 cups, about 1 hour. ","Line a sieve with cheesecloth and set over a bowl. ","Pour stock through sieve, then discard solids.","While stock reduces, heat 2 tablespoons oil in a heavy skillet over low heat until hot, then cook onion with bay leaf until onion is very soft and browned, about 45 minutes. ","Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick, about 15 minutes. ","Discard bay leaf.","Preheat oven to 400°F.","Heat 1 tablespoon oil in a cassola or an ovenproof 12-inch heavy skillet over moderately low heat until hot but not smoking, then cook pasta in 4 batches, stirring, until golden brown. ","Transfer pasta to a bowl as browned and add an additional tablespoon oil for each batch.","When all of pasta is browned, return to pan and stir in sofregit and 4 cups stock (if using a cassola, use 4Bõps stock; your need more liquid because of the dish's straight sides). ","Reserve remaining stock for another use. ","Bring pasta mixture to a simmer, then continue to simmer, covered, 4 minutes. ","Stir in reserved lobster and season with salt and pepper. ","Transfer pan, uncovered, to middle of oven and bake 10 minutes, or until liquid is absorbed and top of pasta is crisp. ","Stir in parsley."]},{"origin_id":"54a44a606529d92b2c01b8f6","title":"Slow-Braised Tomatoes","image_url":"","ingredients":["1 medium white onion, chopped","3 garlic cloves, smashed","3/4 cup plus 2 tablespoons extra-virgin olive oil","9 fresh basil leaves","1/8 teaspoon dried hot red pepper flakes","12 plum tomatoes (2 pounds), halved lengthwise","1 teaspoon sugar","1/2 teaspoon kosher salt"],"sentences":["Preheat oven to 250°F.","Cook onion and garlic in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. ","Remove from heat and stir in basil and red pepper flakes.","Toss tomatoes with sugar and salt in a bowl. ","Arrange tomatoes, cut sides down, in a roasting or baking pan (13- by 9-inch). ","Spoon onion mixture over tomatoes and add enough of remaining 3/4 cup olive oil to reach halfway up tomatoes. ","Braise in middle of oven, stirring gently halfway through cooking, until tomatoes are very tender but not falling apart, 2 1/2 to 3 hours."]},{"origin_id":"54a45b386529d92b2c023a44","title":"Tapenade with Sun-Dried Tomatoes","image_url":"","ingredients":["1/4 cup olive oil","2 cups sliced onions","1/2 cup drained oil-packed sun-dried tomatoes, chopped","1/2 cup chopped pitted brine-cured black olives (such as Kalamanta)"],"sentences":["Heat oil in a heavy large skillet over low heat. ","Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. ","Add tomatoes and olive. ","Using on/off turns, process until chunky paste forms (do not puree). ","Season with pepper. ","Cool. ","(Can be made one week ahead. ","Cover; chill. ","Bring to room temperature before using.)"]},{"origin_id":"54a4180119925f464b375f8f","title":"Penne with Sausage and Tomatoes","image_url":"","ingredients":["1 tablespoon olive oil","1 medium onion, chopped","4 Italian hot sausages, casings removed","1/4 teaspoon dried red pepper flakes","1/3 cup dry red wine","1 28-ounce can crushed tomatoes with added puree","2 teaspoons dried marjoram, crumbled","8 ounces penne pasta","Salt and freshly ground pepper","","Freshly grated Parmesan or Romano cheese"],"sentences":["Heat oil in heavy large saucepan over medium heat. ","Add onion and cook until tender, about 8 minutes. ","Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes. ","Stir in pepper flakes. ","Add wine and boil until absorbed. ","Mix in crushed tomatoes. ","Bring to boil, reduce heat and simmer 25 minutes. ","Stir 2 tablespoons marjoram into sauce.","Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain well. ","Return penne to pot. ","Add half of sauce and stir to coat. ","Season with salt and pepper. ","Transfer to large bowl. ","Serve, passing Parmesan separately. ","(Freeze remaining sauce up to 2 months in covered container.)"]},{"origin_id":"54a4643919925f464b395eee","title":"Penne with Ragoût of Chili-Rubbed Short Ribs","image_url":"","ingredients":["3 pounds beef short ribs (sometimes called Flanken )","1 1/2 pounds plum tomatoes, cut into 1/4-inch slices","1 1/2 tablespoons minced garlic, mashed to a paste with 1/2 teaspoon salt","1 tablespoon vegetable oil","1 1/2 teaspoons chili powder","3/4 teaspoon ground cumin","1 pound penne or other tubular pasta","10 Kalamata or green Spanish olives, pitted if necessary and chopped fine","2 tablespoons Worcestershire sauce","1/4 cup fresh parsley leaves, washed well, spun dry, and minced","2 tablespoons freshly grated Parmesan"],"sentences":["Preheat oven to 275°F.","In a heavy casserole just large enough to hold short ribs in one layer spread tomato slices evenly.","In a small bowl stir together garlic paste, oil, chili powder, and cumin and spread evenly on short ribs. ","Arrange short ribs on tomatoes and roast in middle of oven, covered tightly, 3 1/2 hours, basting once or twice after 1 hour. ","(Meat will give off juices as it cooks.) ","Transfer short ribs to a cutting board. ","Discard bones and gristle and chop meat. ","Chill meat, covered.","Force tomato mixture through a food mill fitted with fine disk into a bowl. ","Chill tomato sauce, covered, at least 1 hour or up to 24 hours, and skim fat.","In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.","Transfer tomato sauce to a saucepan and stir in meat, olives, Worcestershire sauce, and salt and pepper to taste. ","Bring sauce to a simmer and keep warm.","While sauce is heating, add pasta to boiling water and boil until al dente. ","Drain pasta in a colander and transfer to a large bowl. ","Pour sauce over pasta and stir together. ","Add parsley and Parmesan and toss to combine."]},{"origin_id":"54a41c686529d92b2c006f87","title":"Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes","image_url":"","ingredients":["1/2 cup drained oil-packed sun-dried tomatoes","1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces","1 1/4 pounds uncooked shrimp, peeled, deveined","1/2 cup chopped fresh basil","2 large garlic cloves, chopped","1/2 teaspoon dried oregano","1/4 teaspoon dried crushed red pepper","1 3/4 cups canned low-salt chicken broth","1/2 cup dry white wine","2 tablespoons tomato paste","12 ounces penne pasta","3/4 cup grated Parmesan cheese"],"sentences":["Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. ","Add asparagus and sauté until crisp-tender, about 5 minutes. ","Using slotted spoon, transfer asparagus to bowl. ","Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. ","Transfer shrimp mixture to bowl with asparagus. ","Add broth, wine, and tomato paste to same skillet. ","Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.","Cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain; return pasta to same pot. ","Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. ","Toss over medium heat until warmed through and sauce coats pasta. ","Season with salt and pepper and serve."]},{"origin_id":"54a4564c6529d92b2c022445","title":"Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese","image_url":"","ingredients":["2 pounds red and yellow cherry tomatoes","3 tablespoons extra virgin olive oil","2 teaspoons kosher salt","6 ounces fresh goat cheese","1 pound penne","1 cup loosely packed fresh basil leaves, torn into pieces","Additional kosher salt and freshly ground black pepper to taste",""],"sentences":["Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. ","Halve each tomato and place cut side up in one flat layer on the baking sheets. ","Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. ","Roast until the tomatoes are dried around the edges but still moist, about 2 hours.","Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.","Cook the pasta in salted boiling water according to the package directions. ","Remove 1 cup of the cooking liquid and reserve. ","Drain the pasta well and return to the pot. ","Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. ","Toss well and season with salt and pepper. ","Serve warm."]},{"origin_id":"54a42c576529d92b2c01087a","title":"Penne with Sausage and Tomato Sauce","image_url":"http://assets.epicurious.com/photos/560dd7aaf9a84192308a4e73/6:4/w_620%2Ch_413/236013.jpg","ingredients":["2 tablespoons extra-virgin olive oil","1 lb sweet Italian sausage, casings removed, then discarded","1 red bell pepper, cut into 1/2-inch pieces","3 garlic cloves, thinly sliced lengthwise","1/2 cup dry white wine","1 (28- to 32-oz) can whole tomatoes in juice","1/4 teaspoon black pepper","1 lb penne","1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving"],"sentences":["Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add sausage meat and cook, stirring to break up large chunks, until meat is browned and just cooked through, 5 to 7 minutes. ","Transfer meat to a bowl using a slotted spoon and add bell pepper and garlic to fat in skillet. ","Reduce heat to moderate and cook, stirring occasionally, until pepper is just tender and garlic is golden, 5 to 6 minutes.","Add wine and sausage and simmer, scraping up brown bits on bottom of skillet with a wooden spoon, until liquid is reduced by half, about 2 minutes.","Add tomatoes with their juice and black pepper and simmer, breaking up tomatoes with spoon, until sauce is slightly thickened, 6 to 8 minutes.","While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. ","Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander and return to pot. ","Add sauce and cheese to pasta and toss to coat. ","Add cooking water if necessary to moisten. ","Season pasta with salt and pepper and serve with additional cheese."]},{"origin_id":"54a477a16529d92b2c02b15c","title":"Penne with Tomatoes, Olives and Capers","image_url":"","ingredients":["1 tablespoon olive oil","5 teaspoons minced garlic","12 large plum tomatoes, seeded, coarsely chopped (about 5 cups)","3/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives","3/4 cup tawny Port","1 4-ounce jar capers, drained","2 tablespoons chopped fresh basil","2 tablespoons chopped fresh thyme","1 tablespoon chopped fresh oregano or 1 teaspoon dried","1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried","1 teaspoon dried crushed red pepper","14 ounces penne pasta","Additional chopped fresh basil","1/4 cup freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Add garlic and sauté until pale golden, about 2 minutes. ","Add tomatoes and olives. ","Sauté until tomatoes begin to release their juice, about 5 minutes. ","Add Port and next 6 ingredients. ","Simmer until sauce thickens slightly, about 6 minutes. ","Season sauce with salt and pepper.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain. ","Transfer to large bowl. ","Pour sauce over pasta; toss. ","Garnish with additional basil. ","Serve, passing Parmesan separately."]},{"origin_id":"54a4594b19925f464b392b7c","title":"Penne with Tomato, Bacon and Cheese Sauce","image_url":"","ingredients":["6 bacon slices, chopped","6 large garlic cloves, finely chopped","1/2 cup dry red wine","1 28-ounce can diced tomatoes in juice","1 tablespoon tomato paste","1 1/2 teaspoons dried oregano","1/4 teaspoon dried crushed red pepper","4 tablespoons chopped fresh Italian parsley","1 pound penne","1/2 to 3/4 cup crumbled blue cheese, feta cheese or coarsely grated Parmesan cheese"],"sentences":["Sauté bacon in heavy large saucepan over medium heat until crisp. ","Spoon off all but 4 tablespoons drippings from pan. ","Add garlic to pan and stir 30 seconds. ","Add wine and scrape up any browned bits. ","Add tomatoes with juices, tomato paste, oregano and crushed red pepper. ","Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. ","Mix in 2 tablespoons parsley.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain, reserving 1/2 cup cooking water.","Return pasta to pot. ","Add sauce. ","Toss over medium heat until sauce coats pasta, adding reserved cooking water by tablespoonfuls if mixture is dry. ","Mix in cheese. ","Season with salt and pepper. ","Transfer to bowl. ","Sprinkle with remaining 2 tablespoons parsley."]},{"origin_id":"54a45ac719925f464b39314c","title":"Penne with Tomatoes, Olives and Two Cheeses","image_url":"","ingredients":["6 tablespoons olive oil","1 1/2 cups chopped onion","1 teaspoon minced garlic","3 28-ounce cans Italian plum tomatoes, drained","2 teaspoons dried basil","1 1/2 teaspoons dried crushed red pepper","2 cups canned low-salt chicken broth","1 pound penne or rigatoni","2 1/2 cups packed grated Havarti cheese","1/3 cup sliced pitted brine-cured olives (such as Kalamata)","1/3 cup grated Parmesan cheese","1/4 cup finely chopped fresh basil"],"sentences":["Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. ","Add onion and garlic; sauté until onion is translucent, about 5 minutes. ","Mix in tomatoes, dried basil and crushed red pepper. ","Bring to boil, breaking up tomatoes with back of spoon. ","Add broth; bring to boil. ","Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. ","Season with salt and pepper. ","(Can be made 2 days ahead. ","Cover and chill. ","Rewarm over low heat before continuing.)","Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain well.","Return pasta to same pot. ","Toss with 3 tablespoons oil. ","Pour sauce over and toss to blend. ","Mix in Havarti cheese. ","Transfer pasta to 13x9x2-inch glass baking dish. ","Sprinkle with olives, then Parmesan.","Bake until pasta is heated through, about 30 minutes. ","Sprinkle with basil."]},{"origin_id":"54a47cf56529d92b2c02c61a","title":"Peppery Pasta with Feta Cheese","image_url":"","ingredients":["2 tablespoons olive oil","1 large red bell pepper, diced","1 large green bell pepper, diced","6 large garlic cloves, chopped","1 cup thinly sliced stemmed drained peperoncini (about one 16-ounce jar)","1/2 cup chopped fresh basil or 2 tablespoons dried","1 28-ounce can Italian plum tomatoes with juices","1 pound bow-tie pasta, freshly cooked","8 ounces feta cheese, coarsely crumbled"],"sentences":["Heat oil in heavy Dutch oven over medium-high heat. ","Add both bell peppers and garlic. ","Sauté until peppers begin to soften, about 4 minutes. ","Mix in peperoncini and basil, then tomatoes. ","Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes. ","Add pasta and toss until sauce coats pasta. ","Add feta and toss mixture to blend."]},{"origin_id":"54a436396529d92b2c018872","title":"Rigatoni with Duck Ragù","image_url":"http://assets.epicurious.com/photos/560d993e7b55306961bf759d/6:4/w_620%2Ch_413/237064.jpg","ingredients":["3 tablespoons extra-virgin olive oil","1 small onion, finely chopped","3 garlic cloves, sliced","1 teaspoon dried oregano","1/4 teaspoon crushed dried red pepper","1 (28-ounce) can whole peeled tomatoes, crushed, juice reserved","4 duck legs reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , skin peeled off and cut into 1/2-inch squares, meat shredded","1 1/2 cups vegetables reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , olives pitted, vegetables chopped","1/2 cup sauce reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots","1 pound rigatoni or ziti pasta","Grated Parmesan cheese"],"sentences":["Heat oil in large deep skillet over medium heat. ","Add next 4 ingredients. ","sauté until onion is soft, about 6 minutes. ","Add tomatoes with juice. ","Simmer until slightly thickened, about 7 minutes. ","Add shredded duck, reserved vegetables, and reserved sauce to skillet. ","Heat through, about 2 minutes. ","Season with salt and pepper. ","DO AHEAD Can be made 1 day ahead. ","Cool slightly. ","Cover and chill ragù and duck skin separately. ","Rewarm ragù over medium heat before continuing.","Heat large skillet over medium heat. ","Add duck skin; fry until crisp and most fat renders, stirring often, about 8 minutes. ","Transfer to paper towels to drain. ","Cook pasta in large pot of boiling salted water until tender but firm to bite. ","Drain, reserving 1 cup cooking liquid. ","Stir pasta into duck mixture, adding pasta cooking water by 1/4 cupfuls if dry. ","Season with salt and pepper. ","Transfer to large bowl. ","Sprinkle cracklings over and serve, passing cheese alongside."]},{"origin_id":"54a4136919925f464b375336","title":"Rigatoni with Southwestern-Style Ground-Turkey Sauce","image_url":"","ingredients":["1/2 cup minced red onion","2 tablespoons olive oil","1 garlic clove, minced","1 small red bell pepper, cut into 1/4-inch diced","1/2 teaspoon chili powder","1/4 teaspoon ground cumin","1/8 teaspoon cayenne","3/4 pound ground turkey","1 14-ounce can plum tomatoes including-the juice","1 pinch of dried hot red pepper","1/4 cup finely chopped fresh coriander plus coriander sprigs for garnish if desired","","1/4 pound rigatoni","coarsely grated Monterey Jack for sprinkling the pasta"],"sentences":["In a large skillet cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the garlic, the bell pepper, the chili powder, the cumin, and the cayenne, and cook the mixture, stirring, for 1 minute. ","Add the turkey and cook the mixture over moderately high heat, stirring and breaking up the turkey with a wooden spoon, for 3 to 4 minutes, or until the turkey is no longer pink. ","Stir in the tomatoes with the juice, breaking them up, the red pepper flakes, the chopped coriander, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.","While the sauce is simmering, in a kettle of boiling salted water cook the rigatoni untul it is al dente, drain it well, and divide it between 2 bowls. ","Divide the sauce between the bowls, sprinkle it with the Monterey Jack, and garnish each serving with a coriander sprig."]},{"origin_id":"54a438b46529d92b2c0195ae","title":"Rotini and Black Bean Salad","image_url":"","ingredients":["8 oz whole-wheat rotini (or any pasta)","6 tbsp balsamic vinegar","1/2 tsp minced garlic","3 tbsp extra-virgin olive oil (or grapeseed oil)","1 can (19 oz) black beans, drained and rinsed","1/2 cup grape or cherry tomatoes, halved","1/2 cup fresh corn kernels, blanched (or frozen corn, thawed)","1/4 cup chopped green onions, white parts only","1/4 cup chopped fresh chives","1 tbsp chopped fresh cilantro","1 ripe avocado","Juice of 1/2 lemon"],"sentences":["Cook pasta according to package directions until al dente. ","While pasta cooks, whisk together vinegar and garlic in a small bowl. ","Season with salt and pepper. ","Slowly whisk in oil until dressing thickens. ","Set aside. ","Drain pasta and rinse briefly under cold water. ","Drain completely. ","Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. ","Toss gently. ","Pour dressing over pasta mixture and toss again, gently but thoroughly. ","Cover and refrigerate at least 1 hour and up to 24 hours. ","Peel and slice avocado and toss with lemon juice; use as garnish. ","Serve immediately."]},{"origin_id":"54a4123319925f464b374f2e","title":"Penne with Tomato Pesto and Smoked Mozzarella","image_url":"http://assets.epicurious.com/photos/54b1d73f9a93d64c380ad39d/6:4/w_620%2Ch_413/394794_penne-tomato-pesto_1x1.jpg","ingredients":["1/4 cup almonds","2 cups loosely packed fresh parsley","12 sun-dried tomato halves","2 cloves garlic, roughly chopped","2 tablespoons olive oil","1/4 pound smoked mozzarella, diced","1/2 pound whole-wheat penne"],"sentences":["In a small pan over medium heat, toast almonds until golden brown, 5 minutes. ","In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. ","Pour into a bowl; season with salt and freshly ground black pepper. ","Add mozzarella; toss to combine. ","Cook pasta as directed on package; drain and toss immediately with pesto."]},{"origin_id":"54a4356e6529d92b2c017dfd","title":"Penne with Tomato Prosciutto Sauce","image_url":"http://assets.epicurious.com/photos/560d9a82f3a00aeb2f1cf856/6:4/w_620%2Ch_413/240555_hires.jpg","ingredients":["2 tablespoons olive oil","1 large red onion, finely chopped (2 cups)","2 garlic cloves, finely chopped","6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)","2 (28-ounce) cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped","1 teaspoon sugar","1 pound penne rigate","Accompaniment: Parmigiano-Reggiano (shavings or finely grated )"],"sentences":["Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. ","Add garlic and sauté until golden, about 1 minute. ","Add prosciutto and sauté until golden, about 4 minutes. ","Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. ","Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).","Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. ","Drain well.","While pasta cooks, reheat sauce over medium heat.","Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side."]},{"origin_id":"54a47c3319925f464b39bba9","title":"Penne with Swiss Chard and Garlic","image_url":"","ingredients":["1 pound Swiss chard, stems cut from the leaves and the stems and leaves chopped separately","1/8 teaspoon dried hot red pepper flakes, or to taste","3 large garlic cloves sliced thin","2 tablespoons olive oil","1/2 cup water","1 cup drained canned tomatoes, chopped","1/2 pound penne or other tubular pasta","1/4 cup freshly grated Parmesan plus additional as an accompaniment"],"sentences":["Rinse and drain separately the Swiss chard stems and leaves. ","In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. ","Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. ","Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.","While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. ","In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan."]},{"origin_id":"54a4248019925f464b37a49d","title":"Perciatelli with Roasted Tomato and Almond Pesto","image_url":"http://assets.epicurious.com/photos/54b3027c3edeef84363b713f/6:4/w_620%2Ch_413/360609_hires_1x1.jpg","ingredients":["2 3/4 pounds plum tomatoes, cored, halved, seeded","7 tablespoons extra-virgin olive oil, divided","2 1/2 tablespoons chopped fresh oregano, divided","2 unpeeled large garlic cloves","5 tablespoons whole raw almonds, divided","1/2 teaspoon dried crushed red pepper","1 pound perciatelli, spaghetti, or linguine","Finely grated Parmesan cheese","Ingredient info: Perciatelli are long hollow strands of pasta. Spaghetti and linguine make fine substitutes."],"sentences":["Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. ","Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. ","Sprinkle with salt; toss. ","Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes). ","Place unpeeled garlic cloves on prepared baking sheet with tomatoes. ","Bake until garlic is tender, about 30 minutes. ","Transfer garlic to work surface. ","Turn tomatoes over, cut side up. ","Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer. ","Cool tomatoes on baking sheet.","Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. ","Cool.","Peel garlic. ","Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper. ","Pulse to coarse puree. ","With machine running, gradually add 5 tablespoons oil. ","Transfer pesto to bowl; season with salt and pepper. ","DO AHEAD: Pesto can be made 1 day ahead. ","Cover and chill. ","Place remaining roasted tomatoes in small bowl; cover and chill. ","Store remaining 1 tablespoon almonds airtight at room temperature.","Chop remaining 1/3 of roasted tomatoes. ","Coarsely chop remaining 1 tablespoon almonds. ","Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain, reserving 1 1/2 cups pasta cooking liquid. ","Place pesto in large bowl. ","Stir in 1/2 cup pasta cooking liquid. ","Add pasta and chopped tomatoes; toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten. ","Season to taste with salt and pepper. ","Sprinkle chopped nuts and remaining 1 tablespoon oregano over. ","Serve, passing cheese alongside."]},{"origin_id":"54a42d866529d92b2c0117ee","title":"Penne with Sun-Dried Tomatoes and Arugula","image_url":"http://assets.epicurious.com/photos/5524088da8dd6c6154095d34/6:4/w_620%2Ch_413/352769_penne-with-sun-dried-tomatoes-and-arugula_6x4.jpg","ingredients":["1/4 pound thinly sliced pancetta, finely chopped","1 tablespoon olive oil","1 medium onion, finely chopped","3 large garlic cloves, finely chopped","2/3 cup heavy cream","1/2 cup drained oil-packed sun-dried tomatoes, finely chopped","5 ounces baby arugula (8 cups), coarsely chopped","1 pound penne rigate","1/2 cup grated parmesan plus additional for serving","","1/4 cup chopped basil or flat-leaf parsley"],"sentences":["Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. ","Transfer pancetta with a slotted spoon to paper towels to drain. ","Pour off all but 2 tablespoons fat from skillet. ","Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. ","Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. ","Remove from heat, then add arugula and stir until just wilted, about 1 minute.","Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. ","Reserve 1 cup cooking water, then drain pasta.","Add pasta and cheese to skillet and toss with sauce. ","Thin sauce with some of reserved cooking water, then stir in basil."]},{"origin_id":"54a41eb86529d92b2c007369","title":"Quick Pomodoro Sauce","image_url":"","ingredients":["1 28-ounce can whole peeled tomatoes","1/2 cup olive oil","2 garlic cloves, chopped","1/4 teaspoons sugar","Kosher salt"],"sentences":["Pulse tomatoes with juices in a blender to form a coarse purée. ","Heat oil in a medium saucepan over medium heat. ","Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. ","Add tomato purée and sugar and season with salt. ","Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. ","DO AHEAD: Sauce can be made 3 days ahead. ","Cover and chill, or freeze for up to 3 months."]},{"origin_id":"54a42b5119925f464b37f675","title":"Rigatoni with Brie, Grape Tomatoes, Olives, and Basil","image_url":"","ingredients":["1 (12-ounce) wedge Brie, rind removed, cheese cut into 1/2-inch cubes (about 2 cups)","1 (12-ounce) package grape or cherry tomatoes, each halved","1/2 cup quartered pitted Kalamata olives","2 large garlic cloves, minced","1/4 teaspoon (generous) dried crushed red pepper","1 cup (packed) fresh basil leaves, coarsely chopped, plus sprigs for garnish","","3/4 pound rigatoni"],"sentences":["Off heat, place cheese, tomatoes, olives, garlic, and crushed red pepper in large skillet. ","Stir, separating cheese pieces. ","Mix in chopped basil.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain, reserving 1/2 cup pasta cooking liquid.","Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture. ","Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes. ","Season pasta to taste with salt. ","Transfer to large shallow bowl. ","Garnish with basil sprigs and serve."]},{"origin_id":"54a4396b19925f464b389190","title":"Seared Tuna on Fettuccine with Green Olives and Arugula","image_url":"","ingredients":["12 ounces fettuccine","1 cup green olive bruschetta spread from jar (about 8 ounces)","6 tablespoons olive oil, divided","4 teaspoons grated lemon peel, divided","4 teaspoons fresh lemon juice","1 5-ounce package baby arugula","2 12-ounce tuna steaks, each about 1 inch thick","4 teaspoons chopped fresh marjoram"],"sentences":["Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain, reserving 1/2 cup pasta cooking liquid. ","Return pasta to pot. ","Add olive bruschetta spread, 3 tablespoons oil, 2 teaspoons lemon peel, lemon juice, and enough cooking liquid to coat. ","Season with salt and generous amount of pepper. ","Mix in arugula, which will wilt slightly.","Meanwhile, brush each tuna steak with 1 tablespoon oil; sprinkle with salt and pepper. ","Sprinkle both sides of tuna steaks evenly with marjoram and remaining 2 teaspoons lemon peel; press gently to adhere.","Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. ","Add tuna; sear until crusty and brown outside but still pink inside, about 1 1/2 minutes per side. ","Transfer tuna to work surface; slice thinly. ","Divide pasta among plates; top with tuna slices."]},{"origin_id":"54a42bc16529d92b2c0100ae","title":"Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan","image_url":"http://assets.epicurious.com/photos/56aa9a647ef099a42f846556/6:4/w_620%2Ch_413/242503_hires.jpg","ingredients":["1 tablespoon olive oil","1 large onion, chopped","3 garlic cloves, chopped","2 pounds fresh hot Italian sausages, casings removed","1/2 cup dry red wine","1 28-ounce can diced tomatoes in juice","1 28-ounce can crushed tomatoes with added puree","8 ounces rigatoni","2 cups (packed) fresh arugula, stemmed","1/2 cup thinly sliced fresh basil leaves","1 tablespoon chopped fresh oregano","1/2 cup freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy large pot over medium heat. ","Add onion; sauté until translucent, about 4 minutes. ","Add garlic; stir 1 minute. ","Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. ","Drain drippings from pot. ","Add wine, diced tomatoes with juice, and crushed tomatoes; increase heat and bring to boil. ","Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. ","DO AHEAD: Can be made 1 day ahead. ","Cool slightly. ","Refrigerate uncovered until cool, then cover and keep chilled. ","Rewarm over medium heat before continuing.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain.","Stir pasta, arugula, basil, and oregano into tomato sauce. ","Simmer until arugula wilts, stirring often, about 2 minutes. ","Season with salt and pepper. ","Transfer to large bowl. ","Sprinkle with Parmesan."]},{"origin_id":"54a4148f6529d92b2c0058ab","title":"Rotelle with Summer Tomato and Herb Sauce","image_url":"","ingredients":["1 pound plum tomatoes, peeled, seeded, and chopped","1/3 cup minced red onion","1/3 cups Kalamata or other brine-cured black olives, pitted and sliced","1/4 cup olive oil","3 tablespoons balsamic vinegar","1 pound rotelle or fusilli","2 tablespoons finely chopped basil leaves","2 tablespoons finely chopped fresh mint leaves","2 tablespoons finely chopped fresh chives","yellow pear tomatoes, halved for garnish"],"sentences":["In a large bowl stir together the plum tomatoes, the onion, the olives, the oil, the vinegar, and salt and pepper to taste and let the sauce stand for 30 minutes. ","In a saucepan of salted boiling water cook the pasta until al dente, drain it, and add the hot pasta to the sauce. ","Add the herbs, toss the mixture until it is combined well, and serve it warm, garnished with the pear tomato halves."]},{"origin_id":"54a42d736529d92b2c0116df","title":"Seafood Spaghetti","image_url":"http://assets.epicurious.com/photos/560d9ac77b55306961bf7999/6:4/w_620%2Ch_413/240990_hires.jpg","ingredients":["2 pound cleaned frozen octopus, thawed and rinsed","2 cups water","1 Turkish or 1/2 California bay leaf","1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and coarsely chopped","2 tablespoons chopped basil","2 tablespoons extra-virgin olive oil","3/4 cup packed basil leaves","1/4 cup extra-virgin olive oil","1 tablespoon unsalted butter, softened","1 pound spaghetti","6 garlic cloves","1/3 cup extra-virgin olive oil","1 pound large shrimp in shell, peeled, leaving tail fan attached, and deveined","3/4 pound cultivated mussels, rinsed","3/4 pound baby squid, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole","Equipment: a pressure cooker"],"sentences":["Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes. ","Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. ","Remove lid. ","Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. ","Cut off and discard head, then cut tentacles into 1-inch pieces.","Simmer tomatoes with their juice, basil, and oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.","Purée basil, oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. ","Transfer to a small bowl.","Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.","Meanwhile, purée garlic and oil in cleaned blender until smooth. ","Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. ","Add oil mixture, then immediately add octopus, shrimp, and mussels and sauté, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes. ","Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). ","Season with salt and pepper.","Drain pasta and return to pot. ","Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). ","Serve drizzled with all of basil purée."]},{"origin_id":"54a471466529d92b2c02992f","title":"Red, White, and Green Lasagne","image_url":"","ingredients":["2 tablespoons extra-virgin olive oil","3 large red bell peppers, chopped","15 ounces ricotta (about 2 cups)","1 1/2 pounds broccoli, flowerets cut into 3/4-inch pieces and stems cut into 1/2-inch dice","2 cupsRich Winter Tomato Sauce","twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta","10 ounces mozzarella, grated (about 2 1/2 cups)","1 1/4 cups fresh grated Parmesan (about 5 ounces)"],"sentences":["In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. ","In a bowl stir together bell peppers and ricotta, stirring until combined well. ","In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste.","Preheat oven to 375°F.","Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. ","Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. ","Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. ","Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan.","Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. ","Remove foil and bake lasagne 10 minutes more, or until top is bubbling. ","Let lasagne stand 5 minutes before serving."]},{"origin_id":"54a42fc46529d92b2c0135a7","title":"Pizza Noodles","image_url":"","ingredients":["1 pound ziti, rigatoni, or shells","1 tablespoon olive oil","3 cups Bolognese meat sauce, marinara tomato sauce, or store-bought pasta sauce","1 pound ricotta cheese","1 pound mozzarella, coarsely shredded or thinly sliced","Grated Pecorino Romano or Parmesan cheese, for serving"],"sentences":["1. ","Cook the pasta according to the package directions. ","Drain thoroughly.","2. ","Preheat the oven to 400°F. Spread the oil around the bottom and sides of a 3-quart baking dish.","3. ","In a large bowl (or the pot you cooked the pasta in), mix together the pasta and sauce. ","Gently fold in the ricotta cheese. ","(You just want it to be partially and unevenly blended in.)","4. ","Put the pasta mixture into the baking dish. ","Cover with mozzarella and bake for 25 minutes, or until the cheese is all melty and spotty brown. ","Serve with grated cheese."]},{"origin_id":"54a413f76529d92b2c0056bb","title":"Penne with Vegetables and Olives","image_url":"","ingredients":["1 small broccoli bunch, cut into florets","4 tablespoons olive oil","2 large garlic cloves, minced","1 tablespoon dried oregano, crumbled","1 teaspoon lemon juice","1/2 teaspoon crushed red pepper flakes","1/2 pound mushrooms (about 2 cups), sliced","1 medium zucchini, sliced","2 tablespoons dry white wine","1/4 cup chopped green olives","3 plum tomatoes, chopped","8 ounces penne or other tubular pasta, freshly cooked","Grated Romano"],"sentences":["Cook broccoli in large saucepan of boiling water until crisp-tender, about 4 minutes. ","Drain well.","Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. ","Add garlic, oregano, lemon juice and red pepper flakes. ","Cook until garlic is just golden, stirring constantly, about 30 seconds. ","Reduce heat to medium and add mushrooms and zucchini. ","Cook until just tender, stirring occasionally, about 5 minutes. ","Add wine and simmer 2 minutes. ","Add broccoli, olives and tomatoes; cook until broccoli is tender, about 4 minutes.","Place pasta in large bowl and toss with remaining 2 tablespoons olive oil. ","Add vegetable mixture and combine well. ","Serve, passing Romano separately."]},{"origin_id":"54a468d519925f464b397164","title":"Perciatelli with Tuna, Capers and Tomatoes","image_url":"","ingredients":["8 ounces perciatelli or spaghetti","2 tablespoons olive oil","4 rolled fillets of anchovies with capers from can","3 garlic cloves, minced","1 14- to 14 1/2-ounce can ready-for-pasta chunky tomatoes","1/4 cup dry white wine","1 6 1/8-ounce can white tuna packed in water, drained well","3 tablespoons chopped parsley"],"sentences":["Cook pasta in pot of boiling salted water until just tender but still firm to bite.","Meanwhile, heat oil in heavy large skillet over medium-low heat. ","Add anchovies with capers and garlic and sauté 2 minutes, mashing to paste with back of fork. ","Mix in tomatoes with their juices and white wine. ","Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes. ","Add tuna and parsley and mix to break up large tuna chunks.","Drain pasta. ","Add to sauce and toss to blend. ","Season to taste with pepper."]},{"origin_id":"54a42e9419925f464b381f92","title":"Plum Tomatoes and Artichokes with Penne","image_url":"http://assets.epicurious.com/photos/5609a5766a59cdb91b5ff500/6:4/w_620%2Ch_413/353089_hires.jpg","ingredients":["12 ounces oil-marinated artichoke hearts","1 cup chopped onions","1 tablespoon finely minced garlic","2 28-ounce cans plum tomatoes, crushed","2 tablespoons tomato paste","1 teaspoon dried basil","1/2 teaspoon dried oregano","1/8 teaspoon red-pepper flakes","Salt and freshly ground black pepper, to taste","","2 tablespoons chopped flat-leaf parsley","Cooked penne pasta (from 12-ounce box)"],"sentences":["1. ","Drain the artichokes, reserving the oil, and halve them lengthwise.","2. ","Place 3 tablespoons of the artichoke oil marinade in a heavy pot. ","Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. ","Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. ","Season with salt and freshly ground black pepper. ","Simmer, uncovered, for 45 minutes.","3. ","Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. ","Stir in the parsley and adjust the seasonings. ","Serve in shallow bowls over cooked penne."]},{"origin_id":"58910b37b1ffc8d96ac658dc","title":"Pressure-Cooker Mini Meatballs With Radiatori","image_url":"http://assets.epicurious.com/photos/5890f9dd1cc44c9d6d7afac3/6:4/w_620%2Ch_413/instant-pot-mini-meatballs-with-pasta-013117.jpg","ingredients":["1 pound lean ground beef (preferably 93% lean)","1 tablespoon dried basil","1 teaspoon dried marjoram","1/2 teaspoon dried thyme","2 tablespoons olive oil","1 large fennel bulb, trimmed and chopped","1 medium yellow onion, chopped","1 medium red bell pepper, stemmed, cored, and chopped","8 ounces dried radiatori","1 (28-ounce) can diced tomatoes (about 3 1/2 cups)","1 cup chicken broth","1/2 cup dry white wine, such as Chardonnay","1 tablespoon dried oregano","1/2 teaspoon dried rosemary","1/2 teaspoon grated nutmeg","1/4 teaspoon salt"],"sentences":["Mix the beef, basil, marjoram, and thyme in a medium bowl until the spices are evenly distributed throughout. ","Form the mixture into twenty 1- inch meatballs.","Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6- quart electric pressure cooker turned to the browning function. ","Add the fennel, onion, and bell pepper; cook, stirring often, until the onion turns translucent, about 5 minutes.","Stir in the pasta, tomatoes, broth, wine, oregano, rosemary, nutmeg, and salt. ","Submerge the meatballs in the sauce.","Lock the lid onto the pot.","STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). ","Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. ","Cook for 5 minutes.","ELECTRIC: Set the machine to cook at high pressure (9–11 psi). ","Set the machine’s timer to cook at high pressure for 8 minutes.","Use the quick-release method to bring the pot’s pressure back to normal.","Unlock and open the lid. ","Stir gently before serving."]},{"origin_id":"54a42d866529d92b2c0117ee","title":"Penne with Sun-Dried Tomatoes and Arugula","image_url":"http://assets.epicurious.com/photos/5524088da8dd6c6154095d34/6:4/w_620%2Ch_413/352769_penne-with-sun-dried-tomatoes-and-arugula_6x4.jpg","ingredients":["1/4 pound thinly sliced pancetta, finely chopped","1 tablespoon olive oil","1 medium onion, finely chopped","3 large garlic cloves, finely chopped","2/3 cup heavy cream","1/2 cup drained oil-packed sun-dried tomatoes, finely chopped","5 ounces baby arugula (8 cups), coarsely chopped","1 pound penne rigate","1/2 cup grated parmesan plus additional for serving","","1/4 cup chopped basil or flat-leaf parsley"],"sentences":["Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. ","Transfer pancetta with a slotted spoon to paper towels to drain. ","Pour off all but 2 tablespoons fat from skillet. ","Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. ","Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. ","Remove from heat, then add arugula and stir until just wilted, about 1 minute.","Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. ","Reserve 1 cup cooking water, then drain pasta.","Add pasta and cheese to skillet and toss with sauce. ","Thin sauce with some of reserved cooking water, then stir in basil."]},{"origin_id":"54a45a956529d92b2c023611","title":"Spaghetti with Spicy Tomato Sauce","image_url":"","ingredients":["1/2 pound spaghetti","4 large garlic cloves","1 1/2 pounds cherry tomatoes","4 fresh basil sprigs","3 fresh oregano sprigs","5 tablespoons olive oil","3 small dried red chiles (each about 2 inhes) or 1 large dried chile such as New Mexico, cut into 3 pieces","Garnish: fresh basil leaves"],"sentences":["Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for spaghetti. ","Mince garlic and halve tomatoes. ","In a 12-inch skillet heat 4 tablespoons oil over moderately high heat until hot but not smoking and sauté garlic and chiles, stirring, until garlic is golden. ","Add tomatoes and herb sprigs and cook over moderate heat, stirring occasionally, until tomatoes just begin to lose their shape, about 10 minutes. ","Season sauce with salt and pepper.","While sauce is cooking, cook pasta in boiling water until al dente. ","Drain pasta in a colander and in a bowl toss with remaining tablespoon oil. ","Remove herb sprigs and chiles from sauce and pour sauce over pasta.","Garnish pasta with basil."]},{"origin_id":"54a42e5619925f464b381c58","title":"Quick Minestrone Soup","image_url":"http://assets.epicurious.com/photos/560dd7abf3a00aeb2f1d2866/6:4/w_620%2Ch_413/236017.jpg","ingredients":["1/4 cup olive oil","1 small onion, coarsely chopped","4 garlic cloves, crushed in a garlic press","4 pound prewashed and cut kale (6 cups)","1 (1-lb) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli","1(14 1/2-oz) can \"petite\" diced tomatoes in juice","1 cup ditalini pasta or small elbow macaroni","5 1/4 cups reduced-sodium chicken broth (42 fl oz)","2 cups water","3/4 teaspoon salt","1/2 teaspoon black pepper","1 (19-oz) can cannellini beans, rinsed and drained","Accompaniment: grated parmesan"],"sentences":["Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. ","Add kale and sauté, stirring, 1 minute. ","Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.","Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. ","Season with salt and pepper."]},{"origin_id":"54a412ff6529d92b2c00546c","title":"Quail Sauce for Fresh Pasta","image_url":"","ingredients":["4 quail","1/4 cup extra virgin olive oil","2 teaspoons very finely chopped onion","2 teaspoons very finely chopped celery","2 teaspoons finely chopped carrot","1 fresh sage leaf and 6 or 7 rosemary leaves, chopped very fine together","","salt","black pepper ground fresh","1/2 cup dry white wine","1 fresh, ripe tomato, peeled, or 1 canned Italian plum tomato, cut in large dice","Freshly grated Parmigiano-Reggiano cheese"],"sentences":["Wash the quail inside and out under cold running water, then pat thoroughly dry with kitchen towels.","Choose a sauté pan that can contain all the quail in one layer. ","Put in the oil and turn on the heat to medium high. ","When the oil is hot, add the quail. ","Brown the birds on all sides, then remove them from the pan. ","Leave the heat turned on.","Add the chopped onion, celery, carrot, sage, and rosemary, and cook for a minute or two, stirring frequently. ","When the vegetables have become lightly colored, return the quail to the pan, adding salt and pepper.","Turn the birds over a few times, and after 2 or 3 minutes, add the wine. ","Let the wine bubble for a minute or less, then turn the heat down to medium low and put a lid on the pan.","When the quail have cooked for 20 minutes, add the cut-up tomato; turn the birds over two or three times; put the lid on the pan, setting it slightly ajar; and cook until the quail meat comes easily off the bone, another 25 minutes or so. ","Check the pan from time to time, and whenever you find that the cooking juices are drying up, add 2 to 3 tablespoons of water.","Using a slotted spoon, remove the quail from the pan, and as soon as they are cool enough for you to handle, remove the skin and take the meat off the bone. ","Look out for and pick out any tiny bones.","Return the meat to the pan, and turn it in the pan juices for a minute or two over low heat. ","Toss the pasta with the entire contents of the pan, adding freshly grated Parmigiano-Reggiano cheese.","Presentation note: If you leave the tiny quail drumstricks with the bone in and hold them back when tossing the pasta, you can place them decoratively over each individual plate of pasta."]},{"origin_id":"54a44ff06529d92b2c01e27e","title":"Rice with Puttanesca Sauce","image_url":"","ingredients":["2 pounds ripe plum tomatoes, chopped (about 4 cups)","1/2 cup black Kalamata olives, pitted and sliced","1/2 cup green olives, pitted and sliced","2 tablespoons capers, rinsed and drained","1 tablespoon minced garlic","2 tablespoons olive oil","1/4 cup chopped fresh basil","1 tablespoon minced fresh parsley","1/2 teaspoon salt","1/4 teaspoon hot red pepper flakes","4 to 6 cups hot cooked short- or long-grain brown or other rice"],"sentences":["In a large bowl, combine the tomatoes, olives, capers, garlic and oil. ","Add the basil, parsley, salt and red pepper flakes, stirring to combine. ","Cover and let stand at room temperature for 20 to 30 minutes, stirring occasionally. ","Serve over the hot cooked rice."]},{"origin_id":"54a4735a19925f464b399a36","title":"Ricotta and Red Chard Cannelloni","image_url":"","ingredients":["2 tablespoons olive oil","1 onion, chopped","2 tablespoons chopped garlic","3/4 pound red Swiss chard (about 8 large leaves), stemmed, chopped","2 15-ounce containers ricotta cheese","2 1/2 cups grated Parmesan cheese","1 26-ounce jar prepared tomato pasta sauce (about 3 1/4 cups)","12 lasagna noodles (from 1-pound package), freshly cooked"],"sentences":["Heat oil in heavy large skillet over medium heat. ","Add onion and garlic; sauté until translucent, about 5 minutes. ","Add chard; toss until wiled and almost tender, about 3 minutes. ","Transfer mixture to large bowl; cool 10 minutes. ","Mix in ricotta and 1 cup Parmesan. ","Season with salt and pepper.","Spread 3/4 cup sauce over bottom of 13x9x2-inch glass baking dish. ","Place 1 lasagna noodle on work surface. ","Spread 1/3 cup filling over noodle. ","Starting at 1 short side, roll up noodle jelly roll style. ","Place filled noodle, seam side down, in prepared dish. ","Repeat filling and rolling remaining lasagna noodles. ","Arrange in dish. ","Pour remaining sauce over cannelloni. ","(Can be made 1 day ahead. ","Cover with plastic wrap; refrigerate. ","Uncover; let stand at room temperature 30 minutes before continuing.)","Preheat oven to 350°F. Cover dish loosely with foil. ","Bake cannelloni until heated through, about 45 minutes. ","Let stand uncovered 10 minutes. ","Serve, passing remaining 1 1/2 cups Parmesan."]},{"origin_id":"54a452876529d92b2c01f51a","title":"Ricotta and Spinach Tortelloni in Tomato Sauce","image_url":"","ingredients":["5 tablespoons olive oil","1 cup chopped onion","12 garlic cloves, sliced","6 large tomatoes, chopped (about 5 cups)","1 cup chopped fresh basil","1 10-ounce package spinach leaves, stems trimmed","1 cup ricotta cheese","1/2 cup freshly grated Parmesan cheese","Ground nutmeg","24 square wonton wrappers"],"sentences":["Heat 3 tablespoons oil in large skillet over medium-high heat. ","Add onion and half of garlic; sauté 5 minutes. ","Add tomatoes and 3/4 cup basil. ","Cook 15 minutes to blend flavors, stirring often and adding water if dry. ","Season with salt and pepper. ","(Can be made 1 day ahead. ","Chill.)","Heat 2 tablespoons oil in large saucepan over medium heat. ","Add remaining garlic; sauté; 1 minute. ","Add spinach; cook until most of liquid evaporates, stirring often, about 5 minutes. ","Drain and cool. ","Squeeze out liquid.","Place spinach in processor. ","Add ricotta and blend well. ","Blend in 1/2 cup Parmesan. ","Season filling to taste with nutmeg, salt and pepper.","Place 1 wonton wrapper on work surface. ","Brush edges with water. ","Place 1 scant tablespoon filling on 1 half. ","Fold diagonally in half, forming triangle. ","Press edges to seal. ","Overlap 2 ends together; press to adhere. ","Repeat with remaining wrappers, water and filling. ","Place in single layer on floured baking sheet. ","(Can be made 4 hours ahead. ","Cover with plastic; chill.)","Working in batches, cook tortelloni in pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 3 minutes. ","Using slotted spoon, transfer to bowls.","Meanwhile, bring sauce to simmer. ","Spoon over pasta. ","Sprinkle with 1/4 cup basil."]},{"origin_id":"54a421f219925f464b378b79","title":"Ragù di Agnello (Lamb)","image_url":"http://assets.epicurious.com/photos/56033a277bdffb1205b5d5a1/6:4/w_620%2Ch_413/51221430.jpg","ingredients":["1 white onion","1 small carrot","1 small rib celery","a few sprigs fresh marjoram","3 fresh sage leaves","1 small sprig fresh rosemary","6 tablespoons extra virgin olive oil, preferably medium fruity","1 pound (450 grams) boneless lamb stew meat, cut into 3/4-inch (2-centimeter) cubes","1/2 cup (100 milliliters) dry white wine","1 1-pound (450 grams) can peeled tomatoes, drained","1 small piece dried chile","salt","1 pound (450 grams) pasta (see note below)","6 rounded tablespoons (60 grams) grated pecorino abruzzese cheese or pecorino romano","1 heaping tablespoon minced fresh flat-leaf parsley"],"sentences":["Mince finely together the onion, carrot, celery, marjoram, sage, and rosemary needles (in the food processor if desired) and put in a medium saucepan with the oil. ","Cook over low heat until the vegetables just turn pale gold, about 8 minutes.","Add the meat and brown gently, stirring.","Raise the heat and add the wine. ","Let it bubble until you can no longer smell any alcohol, about 2 minutes.","Add the drained tomatoes, the chile, and 1 level teaspoon salt. ","Lower the heat and cook, covered, for about an hour, stirring occasionally. ","You'll know the sauce is done when it has visibly thickened and the fat has separated and bubbles on the surface.","Make-ahead note: The sauce may be made ahead up to this point and refrigerated until the next day. ","After some hours of chilling, the fat will come to the surface and can be removed very easily.","Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. ","Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.","Warm a serving bowl or platter in a low oven. ","If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.","Drain and transfer the pasta to the heated serving bowl. ","Toss the pasta first with the cheese and then with the sauce. ","Finish with a sprinkling of parsley and serve immediately."]},{"origin_id":"54a4751d6529d92b2c02a7ea","title":"Rigatoni with Braised Lamb Ragù","image_url":"","ingredients":["2 tablespoons olive oil","6 lamb shanks (each about 3/4 pound)","2 cups chopped onions","1 pound small button mushrooms, halved","4 garlic cloves, chopped","1/3 cup chopped fresh basil","1 teaspoon chopped fresh rosemary","1/2 teaspoon dried crushed red pepper","1/2cup dry white wine","3 cups beef stock or canned beef broth","1 1/2 cups canned crushed tomatoes in purée","1 1/4 pounds rigatoni pasta","Freshly grated Parmesan cheese"],"sentences":["Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. ","Sprinkle lamb shanks with salt and pepper. ","Add to pot and brown on all sides, about 12 minutes. ","Transfer lamb shanks to platter. ","Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. ","Return lamb to pot. ","Add wine and boil until liquid has evaporated, about 6 minutes. ","Add 3 cups beef stock and tomatoes to pot; return to boil.","Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. ","Using tongs, transfer lamb to large bowl. ","Cool 10 minutes. ","Cut meat off bones into generous 1/2-inch pieces (discard bones). ","Return meat to sauce. ","Season to taste with salt and pepper. ","(Can be made 1 day ahead. ","Refrigerate uncovered until cold; cover and keep refrigerated. ","Rewarm over medium-low heat before continuing.)","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain well. ","Transfer pasta to large serving bowl. ","Spoon sauce over pasta. ","Serve, passing Parmesan cheese separately."]},{"origin_id":"54a434ff6529d92b2c01783c","title":"Rigatoni with Mushroom Ragù","image_url":"","ingredients":["2 garlic cloves, minced","1/4 cup plus 1 tablespoon extra-virgin olive oil","1 lb sliced white mushrooms (8 cups)","2 (1-inch-long) fresh rosemary sprigs","1 teaspoon sugar","3/4 teaspoon salt","1/4 teaspoon black pepper","1 (28-oz) can whole plum tomatoes in juice","1 lb rigatoni or other short pasta","1/2 oz Parmigiano-Reggiano, finely grated with a rasp (1/2 cup), plus additional for serving","Special equipment: a food mill fitted with coarse disk (optional)"],"sentences":["Cook garlic in 1/4 cup oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until pale golden, about 1 minute. ","Add mushrooms, rosemary, sugar, salt, and pepper and cook, stirring occasionally, until mushrooms are tender, 4 to 6 minutes (liquid will not have evaporated).","Force tomatoes with their juice through food mill (if using), adding to mushrooms in pot. ","Stir sauce and bring to a boil, then boil, stirring occasionally, until thickened, 15 to 20 minutes. ","Discard rosemary.","While sauce is boiling, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. ","Add pasta to sauce along with cheese and remaining tablespoon oil, then toss over moderate heat until well coated, about 1 minute. ","Serve immediately with additional cheese."]},{"origin_id":"54a426126529d92b2c00b916","title":"Ricotta Gnocchi with Simple Tomato Sauce","image_url":"http://assets.epicurious.com/photos/56098ecf6a59cdb91b5f780a/6:4/w_620%2Ch_413/358287.jpg","ingredients":["1 pound fresh ricotta cheese, drained (see Note)","2 large egg yolks","1 tablespoon kosher salt","1 teaspoon freshly grated nutmeg","About 2 1/2 cups 00 Tipo or all-purpose flour (see Note)","2 cups Stewed Tomatoes","1/2 cup extra-virgin olive oil, plus more for drizzling","1/4 cup unsalted butter","2 tablespoons chopped fresh flat-leaf parsley","Kosher salt and freshly ground black pepper",""],"sentences":["1. ","To prepare the gnocchi, gently mix the cheese, egg yolks, salt, and nutmeg in a large bowl until blended.","2. ","Using your hands, fold the flour gradually into the cheese mixture. ","You may need more or less flour, depending on how well the cheese was drained. ","Work the dough until it forms a loose ball. ","Turn out onto a lightly floured surface and knead once or twice. ","Divide the dough into 4 pieces and roll each one into a long rope about 3/4 inch in diameter. ","Lightly dust each rope with flour to prevent sticking when you cut them into gnocchi.","3. ","Line a baking sheet with parchment paper and lightly dust it with flour. ","Cut the ropes into 3/4-inch-long pieces and transfer each piece to the baking sheet.","4. ","You may choose to leave the gnocchi in these pieces or go one step further by rolling each piece into a ball. ","Use your thumb, the back of a fork, or a small gnocchi paddle to make grooves on 1 side of the balls and a small indentation on the other.","5.","Transfer the gnocchi to the baking sheet and refrigerate, uncovered, for up to 24 hours. ","(Do not cover with a damp cloth or the gnocchi will soften.) ","After the gnocchi dry for 24 hours in the refrigerator, they can be transferred to a rigid plastic container and frozen for up to 1 week. ","Let them thaw before cooking.","6. ","Fill a large saucepan with lightly salted water and bring to a boil over high heat. ","Gently drop the gnocchi into the water and cook for about 2 minutes, or until the gnocchi bob to the surface. ","When they do, cook for 1 minute longer and then drain, reserving about 1/4 cup of the pasta water.","7. ","To prepare the tomato sauce, heat the tomatoes over medium-high heat. ","Thin or loosen with a little pasta water. ","Stir in 1/2 cup of olive oil and the butter until the butter is incorporated. ","Toss the gnocchi with the tomato sauce. ","Stir in the parsley and season to taste with salt and pepper.","8. ","Divide the gnocchi among 4 serving plates and drizzle with olive oil."]},{"origin_id":"54a4344f6529d92b2c016f31","title":"Roasted Vegetable Lasagna","image_url":"","ingredients":["1 lb plum tomatoes, cut in 1/4-inch slices","1 lb zucchini, cut in 1/4-inch slices","1 lb yellow squash, cut in 1/4-inch slices","2 red bell peppers, cut in 1-inch strips","2 green bell peppers, cut in 1-inch strips","1/2 lb mushroom caps, cut in 1/4-inch slices","1 tsp salt","1 tbsp olive oil","Vegetable-oil cooking spray","1 egg white, lightly beaten","2 containers (15 oz each) \"lite\" ricotta","2 tbsp bottled pesto sauce","1/3cup grated Parmesan","3 cans (14 1/2 oz each) diced tomatoes with garlic and onion","12 oven-ready lasagna noodles (1 package)","2 cups shredded lowfat mozzarella"],"sentences":["Preheat oven to 475°F. Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl. ","Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes. ","In a bowl, mix egg white, ricotta, pesto, and Parmesan. ","Coat a 9\" x 12\" baking pan with cooking spray. ","Spread 1 can tomatoes on the bottom. ","Top with 3 noodles. ","Spoon 1 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella. ","Repeat this layer, starting with tomatoes. ","Add final can tomatoes, three noodles, remaining ricotta mix and vegetables. ","Top lasagna with last 3 noodles and 1 cup mozzarella. ","Cover with foil. ","Bake 30 minutes."]},{"origin_id":"54a417dc6529d92b2c0061d5","title":"Rigatoni with Eggplant, Tomato, and Ricotta","image_url":"","ingredients":["1/2 pound rigatoni or other large tubular pasta","1 onion","1 small eggplant (about 1 pound)","1 large garlic clove","2 tablespoons olive oil","1/2 teaspoon salt","1/2 to 1 cup water","a 16-ounce can whole tomatoes including juice","2 tablespoons chopped fresh basil leaves","1/4 cup ricotta"],"sentences":["Fill a 5-quart kettle three fourths full with salted water and bring to a boil for pasta.","Chop onion and cut eggplant into 1-inch cubes. ","Mince garlic. ","In a large deep heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onion, stirring occasionally, until softened. ","Add eggplant and salt and sauté, stirring frequently, until eggplant is lightly browned.","Add 1/2 cup water to eggplant mixture and cook, covered, over moderate heat, stirring occasionally, adding more water, 1/4 cup at a time, if mixture becomes dry, until eggplant is tender, about 10 minutes. ","Add tomatoes with juice and simmer, stirring vigorously to break up tomatoes, 5 minutes, or until mixture has a sauce-like consistency. ","Stir in garlic and basil and season with salt.","While sauce is simmering, cook pasta in boiling water until al dente and drain well in a colander. ","Add pasta to sauce and toss to coat.","Divide pasta between 2 bowls and serve with dollops of ricotta on top."]},{"origin_id":"54a44b436529d92b2c01c16a","title":"Sauteed Pasta with Lobster","image_url":"http://assets.epicurious.com/photos/561025ce7b55306961bffe9f/6:4/w_620%2Ch_413/103190.jpg","ingredients":["4 (1- to 1 1/4-pound) live lobsters","1/2 cup dry white wine","1/4 teaspoon crumbled saffron","6 tablespoons olive oil","1 large onion, sliced","1 bay leaf","1 1/2 pound vine-ripened tomatoes, peeled, seeded, and coarsely chopped","2 garlic cloves, chopped","1 pound angel's hair pasta nests or fideos (fideus in Catalan) coils, broken in half, or capellini, broken into 2-inch lengths","2 tablespoons chopped fresh flat-leaf parsley"],"sentences":["Fill an 8-quart pot three fourths full with salted water and bring to a boil. ","Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. ","Transfer with tongs to a colander to cool. ","Repeat with remaining 2 lobsters in same manner.","When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. ","Add shells to bowl with juices. ","Cut meat into 1-inch pieces and chill lobster, covered.","Stir together wine and saffron and let mixture steep 10 minutes. ","Bring wine mixture, 14 cups water, and lobster shells with juices to a boil in 8-quart pot. ","Boil until liquid is reduced to about 8 cups, about 1 hour. ","Line a sieve with cheesecloth and set over a bowl. ","Pour stock through sieve, then discard solids.","While stock reduces, heat 2 tablespoons oil in a heavy skillet over low heat until hot, then cook onion with bay leaf until onion is very soft and browned, about 45 minutes. ","Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick, about 15 minutes. ","Discard bay leaf.","Preheat oven to 400°F.","Heat 1 tablespoon oil in a cassola or an ovenproof 12-inch heavy skillet over moderately low heat until hot but not smoking, then cook pasta in 4 batches, stirring, until golden brown. ","Transfer pasta to a bowl as browned and add an additional tablespoon oil for each batch.","When all of pasta is browned, return to pan and stir in sofregit and 4 cups stock (if using a cassola, use 4Bõps stock; your need more liquid because of the dish's straight sides). ","Reserve remaining stock for another use. ","Bring pasta mixture to a simmer, then continue to simmer, covered, 4 minutes. ","Stir in reserved lobster and season with salt and pepper. ","Transfer pan, uncovered, to middle of oven and bake 10 minutes, or until liquid is absorbed and top of pasta is crisp. ","Stir in parsley."]},{"origin_id":"54a44ab56529d92b2c01bb9f","title":"Rigatoni with Tomato, Basil, and Mushroom Sauce","image_url":"","ingredients":["4 tablespoons olive oil","1 large shallot, minced (about 1/4 cup), plus 1 shallot, sliced","3 garlic cloves, minced","4 ounces shiitake mushrooms, stemmed, caps thinly sliced","4 ounces oyster mushrooms, thinly sliced","4 baby portobello mushrooms (about 4 ounces), stemmed, gills scraped, thinly sliced","4 ounces button mushrooms, thinly sliced","3/4 cup chopped onion","1 28-ounce can diced tomatoes in juice","1/2 cup dry white wine","1/2 cup chopped fresh basil","12 ounces rigatoni","3/4 cup vegetable stock or canned vegetable broth","1/4 cup grated Parmesan cheese","1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced","Additional grated Parmesan cheese"],"sentences":["Heat 2 tablespoons olive oil in heavy large skillet over medium heat. ","Add minced shallot and 1 minced garlic clove and sauté until tender, about 5 minutes. ","Increase heat to high, add all mushrooms, and sauté until tender, about 5 minutes. ","Transfer mushroom mixture to bowl.","Heat remaining 2 tablespoons olive oil in same skillet over medium heat. ","Add onion, sliced shallot, and remaining 2 garlic cloves; sauté until tender, about 5 minutes. ","Add diced tomatoes with juices and white wine and simmer 10 minutes. ","Stir in mushroom mixture and 1/4 cup fresh basil. ","Remove from heat. ","Season sauce to taste with salt and pepper; cover to keep warm. ","(Mushroom sauce can be prepared 1 day ahead. ","Cover and refrigerate. ","Rewarm mushroom sauce before continuing.)","Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain well. ","Return pasta to pot. ","Add mushroom sauce to pasta and toss to coat. ","Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. ","Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. ","Serve, passing additional Parmesan cheese separately."]},{"origin_id":"54a478366529d92b2c02b38b","title":"Roasted Eggplant Lasagna with Broiled Tomato Sauce","image_url":"","ingredients":["2 1-pound eggplants, peeled, cut into 1-inch pieces","2 tablespoons olive oil","2 pounds part-skim ricotta cheese","1 1/4 cups freshly grated Parmesan cheese (about 3 ounces)","1/2 cup chopped shallots","1 tablespoon chopped fresh rosemary","Broiled Tomato Sauce with Roasted Garlic","9 no-boil or oven-ready lasagna noodles","8 ounces smoked mozzarella cheese or smoked Gouda cheese, thinly sliced"],"sentences":["Preheat oven to 375°F. Brush baking sheet with olive oil. ","Place eggplant pieces on paper towels. ","Sprinkle lightly with salt; let stand 20 minutes. ","Transfer eggplant to prepared sheet. ","Toss with 2 tablespoons oil. ","Roast eggplant until tender, stirring occasionally, about 30 minutes. ","Set aside. ","Maintain oven temperature.","Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl. ","Season with salt and pepper.","Oil 13 x 9 x 2-inch glass baking dish. ","Spread 1/2 cup tomato sauce in dish. ","Arrange 3 lasagna noodles crosswise in single layer in dish. ","Spread half of ricotta mixture over noodles. ","Arrange half of eggplant over. ","Sprinkle with salt and pepper. ","Spoon generous 1 cup sauce over. ","Arrange half of mozzarella over sauce. ","Repeat layering 1 more time. ","Top with 3 lasagna noodles. ","Spread remaining sauce over. ","Sprinkle with 3/4 cup Parmesan. ","Cover tightly with lightly oiled foil. ","(Can be made 1 day ahead; chill.)","Bake until noodles are tender and lasagna is heated through, about 45 minutes. ","Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. ","Let stand 10 minutes before serving."]},{"origin_id":"54a421dc6529d92b2c008dc7","title":"Roasted Potatoes and Haddock Puttanesca","image_url":"http://assets.epicurious.com/photos/54b40ea42413537c0d459ca7/6:4/w_620%2Ch_413/388715_haddock-and-roasted-potatoes_1x1.jpg","ingredients":["3 1/2 tablespoons olive oil, divided","4 garlic cloves, sliced","4 anchovy fillets packed in oil, drained","1/4 teaspoon crushed red pepper flakes","1 28-ounce can whole peeled tomatoes and their juices, coarsely puréed","1/4 cup halved, pitted oil-cured black olives","1/2 teaspoon kosher salt plus more","1/4 teaspoon freshly ground black pepper plus more","1 pound fingerling potatoes, halved","2 large shallots, peeled, leaving root end intact, quartered","8 ounces haddock or halibut fillets, cut into 1 1/2\" cubes","1/4 cup halved caper berries or 1 tablespoon drained capers, rinsed","1 tablespoon chopped flat-leaf parsley"],"sentences":["Heat 2 tablespoons oil in a medium pot over low heat. ","Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. ","Add red pepper flakes; cook until fragrant, about 20 seconds. ","Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. ","Stir in olives; simmer for 5 minutes. ","Season with salt and pepper.","Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place a wire rack in a rimmed baking sheet. ","Toss 1 tablespoon oil, potatoes, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl to coat. ","Spread in a single layer on prepared rack. ","Roast on top oven rack for 18 minutes. ","Keep in oven.","Place fish in an 8x8x2\" glass baking dish. ","Drizzle with remaining 1/2 tablespoon oil and season with salt and pepper. ","Place on bottom oven rack and roast with potatoes until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.","Place potatoes, shallots, and fish on a platter in an even layer. ","Spoon 1 1/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley."]},{"origin_id":"54a40fa719925f464b3746b5","title":"Roasted Tomatoes with Anchovies, Garlic and Parsley","image_url":"","ingredients":["1 1/2 pounds large plum tomatoes, each cut lengthwise into 6 wedges","10 anchovy fillets, chopped","1/4 cup chopped Italian parsley","2 garlic cloves, chopped","1/4 teaspoon dried crushed red pepper","1/2 cup olive oil"],"sentences":["Preheat oven to 400°F. Arrange tomatoes, rounded side down, in single layer in 13x9x2-inch glass baking dish. ","Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper. ","Drizzle with oil. ","Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes."]},{"origin_id":"54a40f6f6529d92b2c0048bf","title":"Roasted Eggplant Soup with Goat Cheese Dumplings","image_url":"","ingredients":["3 pounds eggplant (about 2 large), halved lengthwise","3 tablespoons unsalted butter","1 large onion, chopped","1 fennel bulb, trimmed, chopped","1 small russet potato, peeled, chopped","1 leek (white and pale green parts), sliced","2 garlic cloves, minced","1 1/2 teaspoons dried oregano","1/2 cup dry white wine","7 1/2 cups (or more) chicken stock or canned low-salt chicken broth","1/2 cup whipping cream","1 tablespoon olive oil","3 shallots, chopped","1/2 cup (packed) soft fresh goat cheese (such as Montrachet), crumbled","1/2 cup chopped seeded plum tomatoes","1/4 cup chopped fresh basil","20 wonton wrappers"],"sentences":["Preheat oven to 375°F. Place eggplant cut side down on oiled rimmed baking sheet. ","Bake until very tender, about 1 hour. ","Cool.","Melt butter in heavy large pot over medium heat. ","Add onion, fennel, potato, leek, garlic and oregano; sauté 10 minutes. ","Add wine; cook 2 minutes. ","Add 7 1/2 cups stock; simmer until vegetables are tender, 15 minutes. ","Scoop out eggplant flesh; discard skins. ","Add eggplant to soup. ","Simmer 10 minutes. ","Working in batches, puree soup in blender. ","Return soup to pot. ","Mix in cream. ","Season with salt and pepper. ","(Can be made 1 day ahead; cool slightly. ","Cover; chill.)","Heat oil in small skillet over medium heat. ","Add shallots; sauté 4 minutes. ","Cool. ","Mix in cheese, tomatoes and basil. ","Season filling with salt and pepper. ","Place wrappers on work surface. ","Place 2 teaspoons filling in center. ","Brush edges with water. ","Fold wrappers diagonally in half; press edges to seal. ","(Can be made 4 hours ahead. ","Place in single layer on floured baking sheet. ","Cover; chill.)","Bring soup to simmer, thinning with more stock if necessary. ","Cook dumplings in pot of boiling salted water until tender, about 1 minute. ","Ladle soup into bowls. ","Using slotted spoon, place 2 dumplings atop soup in each bowl."]},{"origin_id":"54a42eed6529d92b2c012a8d","title":"Semolina Gnocchi with Oxtail Ragù","image_url":"http://assets.epicurious.com/photos/560d78f3f3a00aeb2f1cb698/6:4/w_620%2Ch_413/243396_hires.jpg","ingredients":["5 pounds 2- to 3-inch pieces oxtails","All purpose flour","1/2 cup olive oil","5 large celery stalks, coarsely chopped","2 large carrots, peeled, chopped","1 large onion, very coarsely chopped","2 cups dry red wine","1 1/4 cups canned crushed tomatoes with added puree","4 garlic cloves, chopped","6 fresh Italian parsley sprigs","2 large fresh rosemary sprigs","3 Turkish bay leaves","2 cups beef broth","1 cup low-salt chicken broth","3 cups whole milk","1/2 cup (1 stick) unsalted butter, diced","1 1/2 teaspoons salt","1 cup semolina flour (pasta flour)*","4 large egg yolks","1 1/2 cups grated Parmesan cheese, divided","Chopped fresh Italian parsley","Available at some supermarkets and at specialty foods stores and Italian markets."],"sentences":["Preheat oven to 325°F. Sprinkle oxtails with salt and pepper, then flour. ","Heat oil in heavy wide ovenproof pot over high heat. ","Add oxtails; cook until brown on all sides, about 15 minutes. ","Transfer to bowl. ","Add celery, carrots, and onion to pot. ","Reduce heat to medium-high and sauté until vegetables brown, about 15 minutes. ","Add wine and tomatoes. ","Boil until thickened to chunky sauce, about 5 minutes. ","Sprinkle in garlic. ","Tie parsley, rosemary, and bay leaves with kitchen string and add to pot. ","Return oxtails to pot in single layer. ","Add all broth; bring to boil. ","Cover pot; place in oven.","Braise oxtails until very tender, about 2 hours. ","Transfer oxtails to rimmed baking sheet. ","Using potato masher, crush juices and vegetables in pot to coarse sauce. ","Pull meat off oxtails and add to sauce. ","Season ragù with salt and pepper. ","DO AHEAD: Can be made 2 days ahead. ","Cool, cover, and chill. ","Rewarm before continuing.","Butter 13x9x2-inch glass baking dish. ","Bring milk, butter, and salt to simmer in heavy large pot over medium-high heat. ","Gradually whisk in semolina. ","Stir until semolina is very thick and bubbling, about 3 minutes. ","Remove from heat; mix in yolks, 1 at a time, then 1 cup Parmesan. ","Place pot over low heat and stir 2 minutes. ","Spread semolina in prepared dish. ","Cover and chill until firm, at least 2 hours and up to 2 days. ","Preheat oven to 475°F. Butter 15x10x2- inch glass baking dish. ","Using 1 3/4-inch round cutter, cut out as many semolina gnocchi as possible; arrange in prepared dish. ","Top with warm ragù sprinkle with remaining 1/2 cup Parmesan. ","Bake until heated through, 10 to 15 minutes. ","Sprinkle with parsley."]},{"origin_id":"55d794c4edfa3b005396a1b7","title":"Sheet-Pan Spaghetti Squash Puttanesca","image_url":"http://assets.epicurious.com/photos/55d623b0d2acf5b8473aed5c/6:4/w_620%2Ch_413/EP_08182015_-sheetpandinners_speghettisquash.jpg","ingredients":["1 large spaghetti squash (3 1/2–4 pounds)","Kosher salt, freshly ground black pepper","","Nonstick vegetable cooking spray","1 oil-packed anchovy fillet, drained, finely chopped (optional)","1 garlic clove, finely chopped","12 ounces cherry tomatoes (about 2 cups)","1 pint shiitake mushrooms, stemmed, quartered (about 1 1/2 cups)","1/4 cup pitted oil-cured black olives, chopped","1 tablespoon drained capers","1/2 teaspoon crushed red pepper flakes","3 tablespoons olive oil, divided","1/4 cup pine nuts","1/4 cup coarsely chopped fresh basil, divided","1/4 cup coarsely chopped fresh parsley, divided","1/2 cup ricotta","An 18x13\" rimmed baking sheet"],"sentences":["Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. ","Season inside of squash with salt and pepper. ","Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes.","Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 Tbsp. ","oil in a large bowl. ","Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. ","Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more.","Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. ","Immediately transfer to a plate; set aside.","Remove sheet from oven. ","Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. ","Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. ","Scrape tomato mixture and any accumulated juices into bowl with squash. ","Add remaining 1 Tbsp. ","oil, then toss with half of basil, parsley, and reserved pine nuts. ","Divide among bowls and dollop with ricotta. ","Garnish with remaining basil, parsley, and pine nuts."]},{"origin_id":"54a45bb019925f464b393827","title":"Tomato-Anchovy Pasta","image_url":"","ingredients":["1/4 cup olive oil","1 cup chopped green onions, (about 5)","4 garlic cloves, minced","1 2-ounce can anchovy fillets, drained, chopped","1 14 1/2- to 16-ounce can diced peeled tomatoes","3/4 pound rotini or other corkscrew-shaped pasta","1/2 cup grated Parmesan cheese"],"sentences":["Heat olive oil in heavy large skillet over medium-high heat. ","Add green onions and garlic and sauté until soft, about 5 minutes. ","Add anchovies and stir 1 minute. ","Add tomatoes and simmer until sauce thickens slightly, about 6 minutes. ","(Can be made prepared 2 hours ahead. ","Let stand at room temperature.)","Cook rotini in large pot of boiling salted water until just tender but still firm to bite. ","Drain, reserving 1/2 cup cooking liquid. ","Add reserved cooking liquid to tomato-anchovy sauce in skillet and stir over medium-high heat until heated through. ","Add rotini and toss until sauce coats rotini. ","Add Parmesan cheese and toss to blend. ","Season pasta to taste with salt and pepper."]},{"origin_id":"54a47edc6529d92b2c02cd42","title":"Tomato and Fennel Orzo","image_url":"","ingredients":["1/2 cup orzo (rice-shaped pasta)","1 tablespoon olive oil","1 tablespoon unsalted butter","1/2 cup finely chopped fennel bulb","1/4 cup finely chopped onion","3 plum tomatoes, chopped fine","3/4 teaspoon finely chopped fresh tarragon leaves or 1/8 teaspoon dried tarragon, crumbled"],"sentences":["Bring a large saucepan of salted water to a boil for orzo.","In a heavy skillet heat oil and butter over moderate heat until hot but not smoking and cook fennel, onion, tomatoes, and tarragon until fennel is tender, about 5 minutes. ","Season mixture with salt and pepper and keep warm, covered.","Cook orzo in boiling water until al dente and drain in a colander. ","In a bowl stir together orzo, fennel mixture, and salt and pepper to taste."]},{"origin_id":"54a4559a19925f464b39165d","title":"Southwestern Chicken and Pasta Salad","image_url":"","ingredients":["1 pound farfalle (bow-tie) pasta","4 tablespoons olive oil","2 cups diced cooked chicken","8 green onions, chopped","6 plum tomatoes, chopped","1 15-ounce can golden hominy, drained","1 15-ounce can black beans, drained","1 12-ounce bottle mild green taco sauce","1 cup chopped fresh cilantro"],"sentences":["Cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain; rinse under cold running water and drain again.","Transfer pasta to large bowl. ","Add oil and toss to coat. ","Mix in chicken, green onions, tomatoes, hominy, beans, taco sauce and cilantro. ","Season salad generously with salt and pepper."]},{"origin_id":"5807eb1bbfe427ad0f7d04f9","title":"Rock Shrimp Pasta With Spicy Tomato Sauce","image_url":"http://assets.epicurious.com/photos/580549d5c16898944506b3ae/6:4/w_620%2Ch_413/pasta-with-rock-shrimp-and-spicy-tomato-sauce-BA-101416.jpg","ingredients":["1 (28-ounce) can whole peeled tomatoes, preferably San Marzano, drained","1/3 cup olive oil, plus more for drizzling","1/2 medium fennel bulb, fronds reserved, core removed, bulb thinly sliced","8 garlic cloves, smashed","1 Fresno chile, very thinly sliced, divided","1/4 cup dry white wine","12 ounces strozzapreti or casarecce pasta","Kosher salt","1 pound rock shrimp or 1 small shrimp, peeled, deveined","2 tablespoons unsalted butter"],"sentences":["Set a fine-mesh sieve over a medium bowl. ","Working over sieve, squeeze tomatoes to release juices and break up flesh. ","Let tomatoes drain in sieve, collecting juices in bowl, until ready to use.","Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium. ","Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5–8 minutes. ","Transfer fennel mixture with a slotted spoon to a small bowl.","Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes. ","Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute. ","Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5–10 minutes.","Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.","Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid. ","Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes. ","Thin sauce with more pasta cooking liquid if needed; season with salt. ","Remove from heat; add butter and toss to combine. ","Season with more salt if needed.","Divide pasta among bowls. ","Top with fennel fronds and remaining chile and drizzle with oil."]},{"origin_id":"54a4560d6529d92b2c02219f","title":"Rotini with Fresh Tomato and Thyme","image_url":"","ingredients":["1/2 pound dried rotini or other spiral pasta","3 small tomatoes","2 garlic cloves","1 1/2 tablespoons finely chopped fresh thyme leaves","1 to 2 tablespoons balsamic vinegar","3 tablespoons extra-virgin olive oil","1/2 cup crumbled ricotta salata or feta"],"sentences":["Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for rotini. ","Coarsely chop tomatoes and mince garlic. ","In a large bowl toss together tomatoes, garlic, thyme, vinegar, oil, and salt and pepper to taste. ","Marinate tomatoes 20 minutes. ","Cook rotini in boiling water until al dente and drain well in a colander. ","Add pasta to tomatoes and toss. ","Serve pasta sprinkled with ricotta salata."]},{"origin_id":"54a4640a19925f464b395e29","title":"Saffron Linguine with Spicy Shrimp and Vegetables","image_url":"","ingredients":["1/2 pound linguine","3/4 pound medium shrimp (about 24), shelled, leaving tails intact, and deveined if desired","1 1/2 teaspoons olive oil","1/4 teaspoon dried hot red pepper flakes, or to taste","1/4 cup dry white wine or vermouth","1 medium onion, chopped fine (about 3/4 cup)","1 tablespoon minced garlic, or to taste","1 1/2 tablespoons tomato paste","1/2 cup chicken broth","1 medium fennel bulb (sometimes called anise, about 1 pound), trimmed and chopped coarse","1 medium yellow bell pepper, cut into thin strips","1 tablespoon very hot water","1/4 teaspoon crumbled saffron threads","a 14- to 16-ounce can whole tomatoes, drained and chopped, or 2 cups cherry tomatoes, quartered","1 cup fish stock (available at many fish markets and specialty food shops) or bottled clam juice","1/2 pound fresh spinach, coarse stems discarded, washed well, spun dry, and chopped coarse (about 4 cups packed)","1/3 cup finely chopped fresh parsley leaves"],"sentences":["Put a kettle of water on to boil for cooking linguine.","In a bowl toss shrimp with 1 teaspoon oil, 1/8 teaspoon red pepper flakes, and salt and pepper to taste. ","Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make drops of water scatter and sauté shrimp in 2 batches until golden and cooked through, 1 to 2 minutes on each side, transferring as cooked to a plate.","To skillet add wine and boil until most is evaporated. ","Add remaining 1/2 teaspoon oil, onion, garlic, remaining 1/8 teaspoon red pepper flakes, and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. ","In a bowl whisk together tomato paste and chicken broth and add to skillet with fennel and bell pepper. ","Simmer mixture, covered, until fennel is tender, about 10 minutes.","In a very small bowl or ramekin combine hot water and saffron.","While fennel mixture is simmering, add salt to taste and linguine to boiling water and cook until al dente. ","Drain linguine well in a colander and return to kettle. ","Toss linguine with saffron mixture until evenly coated and keep warm.","To simmering fennel mixture add tomatoes and fish stock and simmer 2 minutes. ","Add shrimp and spinach and cook, covered, until just heated through until spinach is slightly wilted, 1 to 2 minutes. ","To pasta add vegetable mixture, parsley, and salt and pepper to taste and toss well."]},{"origin_id":"54a438b46529d92b2c0195ae","title":"Rotini and Black Bean Salad","image_url":"","ingredients":["8 oz whole-wheat rotini (or any pasta)","6 tbsp balsamic vinegar","1/2 tsp minced garlic","3 tbsp extra-virgin olive oil (or grapeseed oil)","1 can (19 oz) black beans, drained and rinsed","1/2 cup grape or cherry tomatoes, halved","1/2 cup fresh corn kernels, blanched (or frozen corn, thawed)","1/4 cup chopped green onions, white parts only","1/4 cup chopped fresh chives","1 tbsp chopped fresh cilantro","1 ripe avocado","Juice of 1/2 lemon"],"sentences":["Cook pasta according to package directions until al dente. ","While pasta cooks, whisk together vinegar and garlic in a small bowl. ","Season with salt and pepper. ","Slowly whisk in oil until dressing thickens. ","Set aside. ","Drain pasta and rinse briefly under cold water. ","Drain completely. ","Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. ","Toss gently. ","Pour dressing over pasta mixture and toss again, gently but thoroughly. ","Cover and refrigerate at least 1 hour and up to 24 hours. ","Peel and slice avocado and toss with lemon juice; use as garnish. ","Serve immediately."]},{"origin_id":"54a456d56529d92b2c02294e","title":"Saffron Pasta with Pork and Tomato Sauce","image_url":"http://assets.epicurious.com/photos/560ea0d0f9a84192308a9389/6:4/w_620%2Ch_413/106481.jpg","ingredients":["2 tablespoons olive oil","3 ounces pancetta or bacon, finely chopped","1 medium onion, finely chopped","1/4 cup chopped fresh Italian parsley","1 pound ground pork","1 28-ounce can crushed tomatoes with added puree","2 bay leaves","2 teaspoons chopped fresh sage","12 ounces gnocchi-shaped pasta, orecchiette (little ear-shaped pasta), or medium pasta shells","1 1/2 teaspoons saffron threads, crumbled","1 cup freshly grated pecorino Sardo or pecorino Romano cheese (about 3 ounces)"],"sentences":["Heat oil in heavy large skillet over medium heat. ","Add pancetta; sauté until fat is rendered, about 3 minutes. ","Add onion and parsley and sauté until onion is soft, about 5 minutes. ","Add ground pork and sauté until brown, breaking up with back of fork, about 8 minutes. ","Stir in crushed tomatoes, bay leaves, and sage. ","Reduce heat to medium-low and simmer until sauce thickens and flavors blend, stirring occasionally, about 25 minutes. ","Season sauce to taste with salt and pepper. ","(Can be made 2 days ahead. ","Chill uncovered 1 hour. ","Then cover and keep chilled. ","Rewarm over low heat.)","Meanwhile, bring large pot of salted water to boil. ","Add pasta and saffron and cook until pasta is just tender but still firm to bite. ","Drain. ","Return pasta to pot. ","Add sauce and 1/2 cup cheese and toss to blend. ","Transfer to bowl. ","Sprinkle with remaining 1/2 cup cheese and serve."]},{"origin_id":"54a434a16529d92b2c017366","title":"Salmon Balls with Fresh Tomato Salsa","image_url":"","ingredients":["2 large ripe beefsteak tomatoes, seeded, peeled and diced","3 green onions, chopped","1 clove garlic, peeled and minced (optional)","2 tbsp chopped fresh parsley","1 tbsp olive oil","1 tsp red wine vinegar","1 tsp chopped fresh basil","1 lb fresh salmon fillet, cut into 1/4-inch pieces (ask fishmonger to remove skin)","2 egg whites, lightly beaten","3/4 cup breadcrumbs","3 tbsp golden raisins","3 tbsp chopped fresh parsley","2 tbsp Parmesan","1/2 tsp freshly ground pepper","2 tsp olive oil","6 cups arugula, torn into bite-sized pieces"],"sentences":["For tomato salsa, combine everything in a bowl. ","Season with pepper. ","Cover and set aside. ","(Don't add salt yet; it pulls flavor from tomatoes.) ","For salmon balls, combine all ingredients except oil and arugula in a bowl. ","Mix well. ","Form walnut-sized balls (about 16); set aside. ","In large nonstick frying pan, heat oil over medium heat. ","Add balls and cook 4 to 6 minutes, turning to brown all sides. ","Divide arugula among 4 plates. ","Place 4 balls in center of each and serve with salsa. ","Sprinkle with salt."]},{"origin_id":"54a4728219925f464b3996db","title":"Salsicce al Pomodoro","image_url":"","ingredients":["1 to 1 1/2 pounds fresh, sweet Italian sausage","1 tablespoon extra-virgin olive oil","1 28-ounce can Italian-style peeled tomatoes","1/8 teaspoon or more hot red pepper flakes"],"sentences":["Divide the sausage into links, if necessary, and prick them in several places with the point of a sharp knife. ","Arrange the links in a deep 10-inch skillet or sauté pan and place over medium heat with the olive oil. ","Turn the sausage in the hot pan and, as some fat accumulates, increase the heat slightly and brown the sausage lightly all over. ","This takes about 10 minutes, adjusting the heat as necessary so the fat and the eventual brown film in the pan do not burn. ","Pour or spoon off all the fat in the pan.","Pass the tomatoes through a food mill directly into the pan with the sausage. ","Season with hot pepper flakes. ","Salt is generally not necessary because the sausages are well seasoned. ","Simmer gently for 30 to 35 minutes, until the sausages are cooked through and the sauce has thickened.","Use the sauce for spaghetti or ziti (there should be enough for 12 ounces) and pass the grated cheese. ","Serve the sausage as a separate course with broccoli, broccoli di rapa, spinach, or another green vegetable."]},{"origin_id":"54a4755c19925f464b39a209","title":"Sausage, Broccoli Rabe, and Tomato Lasagne","image_url":"","ingredients":["1 1/2 ounces (1/2 cup packed) dried tomatoes (not packed in oil)","1 1/4 cups boiling water","2 large onions, chopped","3 tablespoons olive oil","1 1/2 pounds hot Italian sausage, casings discarded","2 tablespoons unsalted butter","3 tablespoons all-purpose flour","1 cup milk","1 pound broccoli rabe, tough and hollow stems discarded and leaves chopped (about 9 cups)","twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta","10 ounces mozzarella, grated (about 2 1/2 cups)","1 1/2 cups Rich Winter Tomato Sauce"],"sentences":["In a small bowl soak tomatoes in boiling water 30 minutes and drain in a sieve set over a bowl, reserving soaking liquid. ","Chop tomatoes fine.","In a large non-stick skillet cook onions in 1 1/2 tablespoons oil over moderate heat, stirring, until soft. ","Add sausage, stirring to break up, and simmer 5 minutes. ","Discard excess fat.","In a saucepan melt butter over moderately low heat and whisk in flour until smooth. ","Cook roux, whisking, 3 minutes. ","Add reserved soaking liquid and milk in a stream, whisking, and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. ","Stir in sausage mixture and tomatoes. ","Sausage sauce may be made 3 days ahead, cooled completely, and chilled, covered.","In cleaned skillet heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sauté broccoli rabe, stirring, until wilted. ","Add 1/4 cup water and salt and pepper to taste and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes. ","Remove skillet from heat and remove lid.","Preheat oven to 375°F.","Pour 1 cup sausage sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. ","Stir broccoli rabe into remaining sausage sauce. ","Spread about 1 1/2 cups sausage broccoli rabe sauce over pasta and sprinkle with 3/4 cup mozzarella . ","Make 2 more layers in same manner, beginning and ending with pasta. ","Spread tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella.","Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. ","Remove foil and bake lasagne 10 minutes more, or until top is bubbling. ","Let lasagne stand 5 minutes before serving."]},{"origin_id":"54a409356529d92b2c00387b","title":"Sausage Ragout with Linguine","image_url":"http://assets.epicurious.com/photos/560d79197b55306961bf3579/6:4/w_620%2Ch_413/350157_hires.jpg","ingredients":["1 pound each sweet and hot Italian sausage, pork or turkey","1/4 cup olive oil","1 large onion, diced","1 tablespoon minced garlic","2 red bell peppers, diced","1 green bell pepper, diced","6 ripe Italian plum tomatoes, cut into 8 pieces each","1 cup prepared marinara sauce","1/2 cup dry red wine","1/2 cup chopped fresh flatleaf parsley, plus 2 tablespoons for garnish","1 pound linguine, cooked"],"sentences":["1. ","Cut sausages into 1/2-inch slices. ","Heat oil in a large skillet over medium heat. ","Cook the sausage in batches until browned. ","Transfer to a large, heavy pot.","2. ","Add the onion and garlic to the sausage; cook, stirring, for 5 minutes over low heat.","3. ","Raise the heat to medium and add the peppers. ","Cook, stirring, for 7 minutes.","4. ","Stir in the tomatoes, marinara sauce, wine, and chopped parsley; season with salt and pepper. ","Simmer, covered, stirring occasionally, for 30 minutes. ","Serve over pasta; sprinkle with 2 tablespoons parsley."]},{"origin_id":"54a45b3e6529d92b2c023a6f","title":"Sausage and Wild Mushroom Lasagne with Red Pepper Tomato Sauce","image_url":"","ingredients":["1 pound hot and/or sweet Italian sausage, removed from casings","2 tablespoons olive oil","1 pound white mushrooms, sliced","2 cups finely chopped onion","3 large garlic cloves, minced","3/4 teaspoon dried rosemary, crumbled","a pinch dried hot pepper flakes","4 red bell peppers, sliced thin","2 pounds plum tomatoes, chopped","2 tablespoons balsamic vinegar, or to taste","1 1/2 ounce dried porcini mushrooms*","1 1/2 cups hot water","1/2 stick (1/4 cup) unsalted butter","1/4 cup all-purpose flour","2 1/2 cups milk","freshly grated nutmeg to taste","six 7-inch squares instant (no-boil) lasagne*","2 cups coarsely grated mozzarella cheese (about 8 ounces)","2 cups freshly grated Parmesan cheese (about 6 ounces)","*available at specialty foods shops and many supermarkets"],"sentences":["In a heavy skillet measuring at least 12 inches across the top cook sausage over moderate heat, stirring and breaking it up, until cooked through and transfer with a slotted spoon to a bowl. ","Pour off all but 1 tablespoon fat from skillet and add 1 tablespoon oil, white mushrooms, and salt and pepper to taste. ","Cook white mushrooms over moderate heat, stirring, until all liquid given off is evaporated and add to sausage. ","Add remaining tablespoon oil to skillet and cook onion with garlic, rosemary, red pepper flakes, and salt and pepper to taste until softened. ","Stir in bell peppers and tomatoes and cook, covered, over moderately low heat, stirring occasionally, until peppers are very soft, about 20 minutes. ","In a blender or food processor purée tomato pepper mixture in batches, transferring to a large saucepan as puréed, and stir in vinegar. ","Add sausage mixture to sauce and simmer, uncovered, 5 minutes.","Preheat oven to 375°F. and oil a 13- by 9-inch baking dish.","In a small bowl soak porcini in the hot water 30 minutes and drain liquid through a sieve lined with a rinsed and squeezed paper towel into a measuring cup. ","reserve 1/2 cup soaking liquid and chop porcini fine. ","In a heavy saucepan melt butter over moderately low heat. ","Add flour and cook roux, whisking, 3 minutes. ","Add milk and reserved soaking liquid in a stream, whisking, and bring to a boil, whisking. ","Stir in porcini, nutmeg, and salt and pepper to taste and simmer over low heat, whisking occasionally, until thickened, about 5 minutes.","In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. ","Drain squares and pat dry between paper towels. ","In a small bowl toss together mozzarella and Parmesan. ","Spread enough red pepper tomato sauce in prepared dish to coat bottom. ","Over sauce in dish layer in this order: 2 lasagne sheets (cut to fit in one layer), a third wild mushroom mixture, a third cheese, and a third remaining red pepper tomato sauce. ","Repeat twice, reversing order of red pepper tomato sauce and cheese at end of last round of layering so that cheese is on top.","Bake lasagne in middle of oven 35 to 40 minutes, or until golden, and let stand 10 minutes before serving."]},{"origin_id":"54a43d4e6529d92b2c01abfa","title":"Seared Ahi Tuna and Avocado Tartare","image_url":"http://assets.epicurious.com/photos/57bded07a5138f0d58edebfc/6:4/w_620%2Ch_413/seared-ahi-tuna-and-avocado-tartare.jpg","ingredients":["1 6-ounce ahi tuna steak","3 1/2 tablespoons extra-virgin olive oil","1 large avocado, peeled, pitted, diced","1 serrano chile or jalapeño chile, seeded, deveined, minced","1/3 cup chopped fresh cilantro","1/3 cup chopped red onion","1/4 cup fresh lime juice","2 teaspoons chopped fresh oregano"],"sentences":["Heat heavy small skillet over high heat 2 minutes. ","Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. ","Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. ","Cool tuna; dice finely. ","Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. ","Using fork, mix just to blend. ","Season tartare to taste with salt and pepper and chill."]},{"origin_id":"54a40ea06529d92b2c00472f","title":"Sausage and Bell Pepper Ziti","image_url":"","ingredients":["8 ounces ziti or other tubular pasta","2 tablespoons olive oil","2 turkey Italian sausages (about 6 ounces), casings removed","2 cups chopped onions","1 1/2 red bell peppers, thinly sliced","1/2 cup dry red wine","1 (14 1/2-ounce) can diced tomatoes in juice with Italian seasonings","Freshly grated Parmesan cheese"],"sentences":["Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain. ","Return to pot.","Meanwhile, heat oil in heavy medium skillet over medium-high heat. ","Add sausage; sauté until brown, breaking up with fork, about 4 minutes. ","Add onions and peppers; sauté 5 minutes. ","Stir in wine; boil 2 minutes, scraping up browned bits. ","Add tomatoes with juices. ","Reduce heat to medium and cover; simmer until slightly thickened, about 4 minutes.","Add sauce to pasta. ","Toss over medium heat until heated through. ","Season with salt and pepper. ","Sprinkle with Parmesan cheese and serve."]},{"origin_id":"54a42c516529d92b2c010831","title":"Shrimp and \"Pearls\"","image_url":"http://assets.epicurious.com/photos/5609a59fe0acd286555db88e/6:4/w_620%2Ch_413/353635_hires.jpg","ingredients":["1/2 cup pearl (Israeli) couscous","1/2 cup sugar snap peas, strings removed, then halved","1 1/2 tablespoons unsalted butter, divided","5 ounces peeled and deveined shrimp","1/4 cup dry white wine","1 small tomato, finely chopped","1 pinch of sugar","1 tablespoon chopped tarragon"],"sentences":["Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. ","Stir in sugar snaps 3 minutes before couscous is done. ","Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.","While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. ","Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. ","Sauté shrimp, turning once, until just cooked through, about 3 minutes total. ","Transfer shrimp with a slotted spoon to a plate.","Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. ","Return shrimp to skillet and stir in tarragon.","Season with salt and pepper. ","Serve shrimp and pan sauce on top of pearl couscous."]},{"origin_id":"54a475e019925f464b39a3f6","title":"Shrimp and Crab Cannelloni","image_url":"","ingredients":["2 tablespoons olive oil","1 3/4 cups chopped onions","3 tablespoons minced garlic","2 pounds plum tomatoes, peeled, seeded, chopped","1 28-ounces can Italian-style tomatoes","1/3 cup (packed) chopped fresh basil","2 tablespoons chopped fresh thyme","2 teaspoons dried oregano","2 bay leaves","1/2 teaspoon dried crushed red pepper","3/4 cup whipping cream","1 tablespoon red wine vinegar","16 lasagna noodles (preferably 3 to 4 inches wide)","2 tablespoons olive oil","1 1/4 cups chopped onion","1 tablespoon minced garlic","12 ounces uncooked shrimp, peeled, deveined, chopped","5 tablespoons chopped fresh basil","3/4 teaspoon dried oregano","1/4 teaspoon dried crushed red pepper","1 1/2 cups ricotta cheese","3/4 cup grated provolone cheese","1/3 cup grated Parmesan cheese","6 ounces fresh crabmeat","1 egg, beaten to blend"],"sentences":["Heat oil in large pot over medium-high heat. ","Add onions and garlic and sauté until translucent, about 5 minutes. ","Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. ","Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. ","Discard bay leaves. ","Working in batches, puree sauce in blender; return to same pot. ","Add cream and vinegar and simmer 15 minutes. ","Season to taste with salt and pepper. ","Refrigerate.","Cook noodles in pot of boiling salted water until almost tender. ","Drain. ","Cool in bowl of cold water.","Heat olive oil in large skillet over medium-high heat. ","Add onion and garlic; sauté until onion is tender, about 6 minutes. ","Add shrimp; sauté just until opaque, about 3 minutes. ","Stir in basil, oregano and crushed red pepper. ","Cool.","Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. ","Season with salt and pepper. ","Mix in egg.","Butter 13 x 9 x 2-inch glass baking dish. ","Spread generous 1 cup tomato cream sauce in bottom of dish. ","Drain lasagna noodles; trim to 8-inch lengths. ","Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. ","Staring at 1 short end, roll up each noodle jelly roll style. ","Place in prepared pan, seam side down. ","Pour remaining sauce over cannelloni. ","Cover with foil. ","(Can be made 1 day ahead; refrigerate.)","Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes."]},{"origin_id":"55a8040f2165ea177986eb38","title":"Spaghetti with Crab and Tomatoes","image_url":"http://assets.epicurious.com/photos/556cd06a5fa91f011a459ef7/6:4/w_620%2Ch_413/ep-05272015-pasta-spaghetti-with-crab-+-tomatoes_6x4.jpg","ingredients":["1 pound good-quality crabmeat, picked over","1 pint cherry tomatoes, halved","1 lemon, zested, juiced","1 teaspoon freshly ground black pepper","1/2 cup plus 2 tablespoons chopped fresh parsley, divided","1/4 cup extra-virgin olive oil, plus more to taste","1 teaspoon kosher salt, plus more to taste","1 pound spaghetti"],"sentences":["Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. ","salt in a large bowl.","Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. ","Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. ","Season with salt.","Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. ","parsley. ","Serve immediately."]},{"origin_id":"54a4663d19925f464b3966e0","title":"Scallops Verde","image_url":"","ingredients":["3 ounces dried tomatoes (about 1 cup), not packed in oil","1 pound sea scallops","1 pound penne or bow-tie pasta","1 tablespoon olive oil","1 1/2 tablespoons minced shallots","1 cup dry white wine","1/2 cup pine nuts, toasted until golden","2 cups heavy cream","1/4 cup freshly grated Parmesan","1/2 cup prepared basil pesto"],"sentences":["In a small heatproof bowl, pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. ","Drain tomatoes, discarding liquid, and slice thin.","While tomatoes are soaking, remove tough muscle from side of each scallop if necessary and halve scallops if large. ","In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.","In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until pale golden on edges and cooked through, about 2 minutes on each side. ","Transfer scallops to a heatproof dish and keep warm, covered.","Add shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring occasionally, until softened. ","Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced to about 3 tablespoons. ","Add pine nuts, tomatoes, and cream and bring just to a boil. ","Stir in Parmesan and pesto and remove skillet from heat. ","Stir in scallops.","Cook pasta in boiling water until al dente and drain in a colander. ","Return pasta to kettle and add scallop mixture, tossing gently to combine."]},{"origin_id":"54a4663d19925f464b3966e0","title":"Scallops Verde","image_url":"","ingredients":["3 ounces dried tomatoes (about 1 cup), not packed in oil","1 pound sea scallops","1 pound penne or bow-tie pasta","1 tablespoon olive oil","1 1/2 tablespoons minced shallots","1 cup dry white wine","1/2 cup pine nuts, toasted until golden","2 cups heavy cream","1/4 cup freshly grated Parmesan","1/2 cup prepared basil pesto"],"sentences":["In a small heatproof bowl, pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. ","Drain tomatoes, discarding liquid, and slice thin.","While tomatoes are soaking, remove tough muscle from side of each scallop if necessary and halve scallops if large. ","In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.","In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until pale golden on edges and cooked through, about 2 minutes on each side. ","Transfer scallops to a heatproof dish and keep warm, covered.","Add shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring occasionally, until softened. ","Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced to about 3 tablespoons. ","Add pine nuts, tomatoes, and cream and bring just to a boil. ","Stir in Parmesan and pesto and remove skillet from heat. ","Stir in scallops.","Cook pasta in boiling water until al dente and drain in a colander. ","Return pasta to kettle and add scallop mixture, tossing gently to combine."]},{"origin_id":"54a4663d19925f464b3966e0","title":"Scallops Verde","image_url":"","ingredients":["3 ounces dried tomatoes (about 1 cup), not packed in oil","1 pound sea scallops","1 pound penne or bow-tie pasta","1 tablespoon olive oil","1 1/2 tablespoons minced shallots","1 cup dry white wine","1/2 cup pine nuts, toasted until golden","2 cups heavy cream","1/4 cup freshly grated Parmesan","1/2 cup prepared basil pesto"],"sentences":["In a small heatproof bowl, pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. ","Drain tomatoes, discarding liquid, and slice thin.","While tomatoes are soaking, remove tough muscle from side of each scallop if necessary and halve scallops if large. ","In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.","In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until pale golden on edges and cooked through, about 2 minutes on each side. ","Transfer scallops to a heatproof dish and keep warm, covered.","Add shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring occasionally, until softened. ","Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced to about 3 tablespoons. ","Add pine nuts, tomatoes, and cream and bring just to a boil. ","Stir in Parmesan and pesto and remove skillet from heat. ","Stir in scallops.","Cook pasta in boiling water until al dente and drain in a colander. ","Return pasta to kettle and add scallop mixture, tossing gently to combine."]},{"origin_id":"54a435e819925f464b387c29","title":"Shrimp and Penne Primavera","image_url":"","ingredients":["6 sun-dried tomato halves","12 oz penne pasta","1 tbsp olive oil","1 lb shrimp, shelled and deveined","1 medium red onion, thinly sliced","2 medium green bell peppers, cored, seeded and thinly sliced","3 cups broccoli florets","2 cloves garlic, peeled and minced","1 tsp dried oregano","1 cup artichoke hearts in brine, drained and quartered","2 medium tomatoes, cut into thin wedges","1 tbsp minced fresh basil","1 tbsp minced fresh parsley"],"sentences":["In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften. ","Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking. ","Heat oil in a large nonstick pan over medium heat. ","Sauté shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed. ","Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through. ","Add herbs; serve immediately."]},{"origin_id":"54a438a06529d92b2c01954a","title":"Shrimp in a Skillet with Creamy Tomato-Ouzo Sauce","image_url":"","ingredients":["1 pound large shrimp, heads removed and shelled but with tails attached","Juice of 1 lemon","3 tablespoons unsalted butter","1 medium yellow onion, finely chopped","1 garlic clove, minced","3 large tomatoes, peeled, seeded, and chopped","3 tablespoons ouzo","1/3 cup heavy cream","Salt and freshly ground black pepper to taste",""],"sentences":["1. ","Using a sharp paring knife, remove the threadlike vein from the shrimp. ","Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use.","2. ","Heat 2 tablespoons of the butter in a large skillet. ","When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. ","Add the garlic and stir for a minute or so. ","While the onion is cooking, pulverize the tomatoes in a food processor until smooth. ","Add them to the skillet. ","Cook the tomato-onion mixture over medium heat until thick, about 8 minutes. ","Add the ouzo and let simmer for another 3 minutes. ","Drain the shrimp and add them to the skillet. ","Simmer for about 4 minutes, or until the shrimp firm up and turn pink. ","Add the cream, season with salt and pepper, and stir well but gently to combine. ","Just before removing from heat, add the last dab of butter. ","Serve hot.","• Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores."]},{"origin_id":"54a462556529d92b2c025d3b","title":"Shrimp with Chunky Tomato-Saffron Sauce","image_url":"","ingredients":["1/4 cup olive oil","2 large shallots, chopped","1 pound uncooked large shrimp, peeled, deveined, tails left intact","1 tablespoon tomato paste","1/2 cup dry white wine","1/8 teaspoon dried crushed red pepper","2 generous pinches saffron threads","1 14 1/2-ounce can diced peeled tomatoes in juice","4 large garlic cloves, minced","1/2 teaspoon grated orange peel","1/2 cup whipping cream","Salt and pepper","","8 ounces fettuccine","1 teaspoon minced fresh oregano","1/4 cup minced fresh parsley"],"sentences":["Heat oil in heavy large skillet over medium-high heat. ","Add shallots and sauté 2 minutes. ","Add shrimp and cook until just pink, about 3 minutes. ","Transfer shrimp to bowl using slotted spoon. ","Add tomato paste to same skillet and stir 1 minute. ","Add wine, crushed red pepper and saffron and boil 2 minutes. ","Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. ","Add cream and simmer sauce 3 minutes. ","Season to taste with salt and pepper.","Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain. ","Season with salt and pepper.","Add shrimp and oregano to sauce; stir to heat through. ","Sprinkle with parsley. ","Serve over fettuccine."]},{"origin_id":"54a42ee86529d92b2c012a3f","title":"Spaghetti and Meatballs All'Amatriciana","image_url":"http://assets.epicurious.com/photos/54b3057611c5d6af478b7eb7/6:4/w_620%2Ch_413/356791_spaghetti-and-meatballs_1x1.jpg","ingredients":["6 ounces uncured applewood-smoked bacon (about 6 slices), diced","2 large garlic cloves, peeled","2 pounds ground beef (15% fat)","2/3 cup chopped drained roasted red peppers from jar","2/3 cup panko (Japanese breadcrumbs)*","2 large eggs","1/2 cup coarsely grated onion","1/2 cup freshly grated Parmesan cheese","1 tablespoon minced fresh marjoram","2 teaspoons dried crushed red pepper","1/2 teaspoon coarse kosher salt","1/2 teaspoon freshly ground black pepper","2 28-ounce cans diced tomatoes in juice (preferably San Marzano)","2 large garlic cloves, peeled","6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips","1 tablespoon (or more) extra-virgin olive oil","3 cups finely chopped onions","1 1/2 teaspoons dried crushed red pepper","2 cups dry white wine","1 tablespoon minced fresh marjoram","1 1/2 pounds spaghetti","2 to 3 tablespoons extra-virgin olive oil","1 1/2 tablespoons minced fresh marjoram","Freshly grated Parmesan cheese"],"sentences":["Place bacon in processor. ","Using on/off turns, grind to coarse paste. ","Transfer to large bowl. ","Using garlic press, squeeze in garlic. ","Gently mix in beef and all remaining ingredients. ","Let stand 15 minutes.","Line large rimmed baking sheet with plastic wrap. ","Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. ","Arrange meatballs on sheet. ","DO AHEAD: Can be made 1 day ahead. ","Cover with plastic wrap; chill.","Puree tomatoes with juice and garlic in batches in blender until smooth.","Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.","Add 1 tablespoon oil to drippings in pot and heat over medium heat. ","Add half of meatballs. ","Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. ","Transfer meatballs to baking sheet. ","Add more oil to pot if needed and repeat with remaining meatballs.","Increase heat to medium-high. ","Add onions and crushed red pepper to pot.","Sauté until golden, about 6 minutes. ","Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. ","Add tomato puree and marjoram. ","Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. ","Season with salt and pepper. ","Mix bacon into sauce. ","Add meatballs; bring to simmer. ","Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. ","Season sauce with salt and pepper.","Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain; transfer to large bowl. ","Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. ","Divide spaghetti among bowls. ","Top with meatballs and sauce. ","Sprinkle with cheese and serve, passing additional cheese separately.","Available in the Asian foods section of some supermarkets and at Asian markets."]},{"origin_id":"55afe04a6284773353bf3735","title":"Tomatoes in Chile-Fennel Oil","image_url":"http://assets.epicurious.com/photos/55aff27e6284773353bf4327/6:4/w_620%2Ch_413/56389727_tomatoes-in-chile-fennel-oil_6x4.jpg","ingredients":["1/2 cup olive oil","2 tablespoons crushed red pepper flakes","1 tablespoon fennel seeds","3 pounds large tomatoes, preferably heirloom, sliced into 1/4\"-thick rounds","1 tablespoon (or more) red wine vinegar","Flaky sea salt"],"sentences":["Cook oil, red pepper flakes, and fennel seeds in a small saucepan over medium-low heat, stirring occasionally, until oil around spices is sizzling, about 5 minutes. ","Reduce heat to low and continue to cook until oil is infused with flavor and rusty-orange in color, 20–30 minutes. ","Let cool.","Arrange tomatoes on a large platter and drizzle with vinegar, then chile-fennel oil. ","Season with more vinegar if desired and sprinkle with salt."]},{"origin_id":"54a46cab6529d92b2c0286c0","title":"Simple Veal Pasta Sauce","image_url":"","ingredients":["3/4 pound fresh, ripe tomatoes or 1 cup canned imported Italian plum tomatoes, cut up, and drained of juice","3 tablespoons butter","1 tablespoon vegetable oil","1/4 cup chopped onion","1/2 pound ground veal","salt","black pepper ground fresh","1/4 cup freshly grated Parmigiano-Reggiano cheese"],"sentences":["If you are using fresh tomatoes, peel them by dipping them in boiling water for 1 minute, then squeeze off their skin. ","Halve the tomatoes, scoop out their seeds without squeezing, and chop up coarsely.","Put 2 tablespoons of butter and the vegetable oil in a small saucepan and turn on the heat to medium high. ","Cook the onion, stirring from time to time, until it becomes colored a pale gold.","Add the ground veal, and turn it over several times, using a wooden spoon, to brown it all over.","Add the cut-up tomato, salt, and several grindings of pepper, and with your wooden spoon turn over all ingredients two or three times. ","Cook at a steady but gentle simmer for 15 to 20 minutes.","Cook and drain the pasta and toss it immediately and thoroughly with the sauce, swirling into it the remaining tablespoon of butter and the grated Parmesan."]},{"origin_id":"54a4291819925f464b37dacc","title":"Spaghetti and Meatballs","image_url":"http://assets.epicurious.com/photos/54b33c9f21388ef838b07afc/6:4/w_620%2Ch_413/361349_spaghetti-meatballs_1x1.jpg","ingredients":["2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped","1/2 cup (1 stick) unsalted butter","2 medium onions, peeled, halved through root end","1/2 teaspoon (or more) salt","1 cup fresh breadcrumbs made from crustless French or country-style bread","1/3 cup whole milk","8 ounces ground beef (15% fat)","8 ounces ground pork","1 cup finely ground (not grated) Parmesan cheese","1/3 cup finely chopped Italian parsley","1 teaspoon salt","1/4 teaspoon freshly ground black pepper","2 large eggs","2 large garlic cloves, pressed","1 pound spaghetti","Freshly grated Parmesan cheese (for serving)"],"sentences":["Combine tomatoes with juice, butter, onions, and salt in large wide pot. ","Bring to simmer over medium heat. ","Reduce heat; simmer uncovered 45 minutes, stirring occasionally. ","Discard onions. ","Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). ","Season sauce with more salt and freshly ground black pepper. ","Remove from heat.","Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. ","Let stand 10 minutes.","Place beef and pork in large bowl and break up into small chunks. ","Add 1 cup ground Parmesan, parsley, salt, and pepper.","Whisk eggs to blend in small bowl; whisk in garlic. ","Add to meat mixture.","Using hands, squeeze milk from breadcrumbs, reserving milk. ","Add breadcrumbs to meat mixture. ","Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). ","Chill mixture at least 15 minutes and up to 1 hour.","Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. ","Bring to simmer.","Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. ","DO AHEAD: Can be made 2 days ahead. ","Cool slightly. ","Chill uncovered until cold, then cover and keep chilled. ","Rewarm before continuing.","Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain.","Using slotted spoon, transfer meatballs to platter. ","Add pasta to sauce in pot and toss to coat. ","Divide pasta among 6 plates. ","Top each serving with meatballs. ","Sprinkle meatballs with freshly grated Parmesan cheese and serve."]},{"origin_id":"54a46b2719925f464b397a3d","title":"Spaghetti with Eggplant and Tomato Sauce","image_url":"","ingredients":["1 onion, chopped","2 garlic cloves, minced","6 tablespoons olive oil","3 pounds canned plum tomatoes including the juice","2 pounds eggplant","1 pound spaghetti"],"sentences":["In a large heavy saucepan cook the onion and the garlic in 2 tablespoons of the oil over the moderately low heat, stirring occasionally, until the onion is softened, add the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 minutes, or until it is thickened.","While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 tablespoons oil. ","Bake the eggplant on the upper and lower racks of a preheated 400°.","F. oven for 10 minutes, stir it and switch the pan positions in the oven. ","Bake the eggplant for 10 minutes more, or until it is very tender and golden, and stir it into the sauce with salt and pepper to taste.","In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. ","Divide the spaghetti among dinner plates and spoon the sauce in the center of each serving."]},{"origin_id":"54a4538c6529d92b2c020249","title":"Spaghetti with Fresh Tomato and Herbs","image_url":"","ingredients":["2 pounds vine-ripened tomatoes, room temperature","1/4 cup fruity, extra-virgin olive oil","About 1/2 cup coarsely chopped soft-leafed herbs, such as basil, tarragon, marjoram, and spearmint","1/2 cup coarsely chopped flat-leaf parsley","4 ounces ricotta salata cheese, crumbled","12 ounces dried spaghetti","1/2 cup freshly grated Parmigiano Reggiano cheese, plus extra for the table","Salt and freshly ground black pepper to taste",""],"sentences":["Bring a large pot of salted water to the boil. ","Drop in the tomatoes, cook for 15 seconds, and then transfer them to a large bowl of cool water. ","Slip off the skins and cut them in half through the middle. ","Poke out the seeds with your finger, and roughly dice the flesh. ","Warm a large ceramic or glass mixing bowl by rinsing it with hot water. ","Toss the tomatoes in the bowl with the olive oil, mixed herbs, parsley, and ricotta cheese.","Bring the large pot of water back to a rolling boil, add the spaghetti, and cook until tender but still firm. ","Drain and add it immediately to the tomato mixture in the bowl. ","Sprinkle with the Parmigiano. ","Toss with tongs or two wooden spoons until the pasta is evenly coated. ","Add salt and freshly ground pepper to taste. ","Pass extra Parmigiano cheese at the table."]},{"origin_id":"54a430ee19925f464b383b8d","title":"Winter Tomato Sauce","image_url":"","ingredients":["2 28-ounce cans whole Italian-style tomatoes","1/4 cup olive oil","2 cups chopped onions","8 large fresh thyme sprigs","6 garlic cloves, peeled, quartered","4 4-inch-long fresh rosemary sprigs","4 large fresh basil sprigs","1 bay leaf","1 oil-packed anchovy fillet","1 teaspoon coarse kosher salt","1 teaspoon Hungarian or Spanish sweet paprika"],"sentences":["Using fingers, split open tomatoes; remove and discard seeds. ","Chop tomatoes; reserve juice. ","Heat oil in heavy large saucepan over medium-high heat. ","Add chopped tomatoes and reserved juice and all remaining ingredients; stir to combine. ","Bring to boil; reduce heat to medium and simmer uncovered until sauce is reduced to 4 cups, stirring often, about 1 hour.","Remove bay leaf and any stems from herbs. ","Pass sauce through food mill fitted with large holes. ","Alternately, transfer to processor. ","Using on/off turns, process to coarse puree."]},{"origin_id":"54a430ee19925f464b383b8d","title":"Winter Tomato Sauce","image_url":"","ingredients":["2 28-ounce cans whole Italian-style tomatoes","1/4 cup olive oil","2 cups chopped onions","8 large fresh thyme sprigs","6 garlic cloves, peeled, quartered","4 4-inch-long fresh rosemary sprigs","4 large fresh basil sprigs","1 bay leaf","1 oil-packed anchovy fillet","1 teaspoon coarse kosher salt","1 teaspoon Hungarian or Spanish sweet paprika"],"sentences":["Using fingers, split open tomatoes; remove and discard seeds. ","Chop tomatoes; reserve juice. ","Heat oil in heavy large saucepan over medium-high heat. ","Add chopped tomatoes and reserved juice and all remaining ingredients; stir to combine. ","Bring to boil; reduce heat to medium and simmer uncovered until sauce is reduced to 4 cups, stirring often, about 1 hour.","Remove bay leaf and any stems from herbs. ","Pass sauce through food mill fitted with large holes. ","Alternately, transfer to processor. ","Using on/off turns, process to coarse puree."]},{"origin_id":"54a4217f19925f464b3786b1","title":"Spaghetti with Sun Gold Tomato Sauce","image_url":"http://assets.epicurious.com/photos/55ef3f48ad4e361c200f7860/6:4/w_620%2Ch_413/54af4bd54074bdfd068391ce_51179190_gold-tomato-spaghetti_1x1.jpg","ingredients":["2 tablespoons olive oil","1 small onion, finely chopped","2 garlic cloves, finely chopped","2 sprigs basil","1 sprig thyme","1/2 sprig tarragon","1 whole star anise pod","1 whole clove","4 cups Sun Gold or cherry tomatoes, halved","2 teaspoons Sherry or red wine vinegar","Kosher salt, freshly ground pepper","","12 ounces spaghetti"],"sentences":["Heat oil in a large skillet over medium heat. ","Add onion and cook, stirring often, until soft but not brown, 6-8 minutes. ","Add garlic, basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 2 minutes. ","Add tomatoes and vinegar. ","Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. ","Discard thyme, tarragon, and basil sprigs, star anise, and clove. ","Season sauce with salt and pepper.","Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain, reserving 1 cup pasta cooking liquid.","Add pasta and 1/2 cup pasta cooking liquid to sauce in skillet. ","Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.","DO AHEAD: Sauce can be made 1 day ahead. ","Cover and chill. ","Reheat before tossing with spaghetti."]},{"origin_id":"54a424f56529d92b2c00aca0","title":"Tomato Sauce","image_url":"","ingredients":["2 tablespoons olive oil","1 medium onion, chopped","4 cloves garlic, minced","1 teaspoon dried oregano","1 Fresno chile, minced, or 1/2 teaspoon red pepper flakes","1 (28-ounce) can whole tomatoes, such as San Marzano, with half of the juice strained out, and crushed with your fingers","2 tablespoons tomato paste","Salt and freshly ground black pepper",""],"sentences":["Add the olive oil to a large saucepan over high heat; decrease the heat to medium. ","Add the onion and cook for 1 minute, stirring often, until the onion begins to soften. ","Add the garlic, oregano, and chile, and stir to mix. ","Add the crushed tomatoes, tomato paste, a large pinch of salt, and a few cranks of pepper. ","Decrease the heat to medium-low and cook for about 8 to 10 minutes. ","Run the tomato sauce through a ricer, otherwise known as a food mill, break up the tomatoes with a few pulses of an immersion blender, or use as is. ","Taste and season with more salt and pepper, if needed."]},{"origin_id":"54a424f56529d92b2c00aca0","title":"Tomato Sauce","image_url":"","ingredients":["2 tablespoons olive oil","1 medium onion, chopped","4 cloves garlic, minced","1 teaspoon dried oregano","1 Fresno chile, minced, or 1/2 teaspoon red pepper flakes","1 (28-ounce) can whole tomatoes, such as San Marzano, with half of the juice strained out, and crushed with your fingers","2 tablespoons tomato paste","Salt and freshly ground black pepper",""],"sentences":["Add the olive oil to a large saucepan over high heat; decrease the heat to medium. ","Add the onion and cook for 1 minute, stirring often, until the onion begins to soften. ","Add the garlic, oregano, and chile, and stir to mix. ","Add the crushed tomatoes, tomato paste, a large pinch of salt, and a few cranks of pepper. ","Decrease the heat to medium-low and cook for about 8 to 10 minutes. ","Run the tomato sauce through a ricer, otherwise known as a food mill, break up the tomatoes with a few pulses of an immersion blender, or use as is. ","Taste and season with more salt and pepper, if needed."]},{"origin_id":"54a45b016529d92b2c0238b3","title":"Slow-Roasted Tomatoes","image_url":"http://assets.epicurious.com/photos/5612e628f35fab51707e7ee2/6:4/w_620%2Ch_413/102278.jpg","ingredients":["4 pounds plum tomatoes, halved lengthwise","6 garlic cloves, minced","5 tablespoons extra-virgin olive oil"],"sentences":["Preheat oven to 200°F.","Put tomatoes, cut sides up, in 2 large shallow baking pans. ","Combine garlic and oil and spoon over tomatoes. ","Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). ","Cool tomatoes."]},{"origin_id":"54a45ecc19925f464b3945b1","title":"Sicilian Pasta with Eggplant","image_url":"","ingredients":["3 garlic cloves","1 pound Asian eggplants (about 6 medium)","two 28- to 32-ounce cans whole tomatoes","1 pound ridged ziti or rigatoni","1 1/4 cups olive oil","3 ounces freshly grated ricotta salata cheese (about 3/4 cup)","Garnish: fresh basil leaves"],"sentences":["Peel garlic. ","Trim stem ends of eggplants. ","Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices. ","In a large sieve drain tomatoes. ","Transfer tomatoes to a bowl and squeeze to break into smaller pieces.","In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.","In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking. ","Fry eggplant in 2 batches, turning, until golden brown on both sides. ","Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer. ","Season eggplant with salt and pepper.","Pour off oil from skillet and wipe clean with paper towels. ","Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden. ","Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes. ","Season sauce with salt and pepper.","While sauce is simmering, cook pasta until al dente. ","Reserve 1 cup pasta cooking water and drain pasta in a colander. ","Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick. ","Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese.","Garnish pasta with basil and serve remaining cheese on the side."]},{"origin_id":"54a436a46529d92b2c018c04","title":"Smoked Cheese and Sausage Lasagna","image_url":"","ingredients":["3 tablespoons olive oil, divided","1 pound Italian sweet sausages, casings removed","2 ounces sliced prosciutto, chopped","2 cups chopped onions","1 celery stalk, chopped","3 garlic cloves, chopped","1 teaspoon dried oregano","1/4 teaspoon dried crushed red pepper","2 tablespoons tomato paste","1 28-ounce can Italian-style tomatoes in juice, tomatoes chopped, juice reserved","2 tablespoons chopped fresh basil","12 10x2-inch lasagna noodles","1 15-ounce container whole-milk ricotta cheese","2 cups (packed) coarsely grated smoked mozzarella cheese, divided","1 large egg","Olive oil"],"sentences":["Heat 1 tablespoon oil in large saucepan over medium-high heat. ","Add sausage; sauté until browned, breaking up with fork, about 6 minutes. ","Add prosciutto; stir 1 minute. ","Transfer mixture to bowl.","Heat 2 tablespoons oil in same pan over medium-high heat. ","Add onions and next 4 ingredients. ","Sauté until tender, about 5 minutes. ","Stir in tomato paste. ","Add tomatoes with reserved juice, basil, and sausage mixture. ","Reduce heat; simmer until sauce thickens, stirring occasionally, about 15 minutes. ","Season with salt and pepper. ","(Can be made 1 day ahead. ","Cover and refrigerate.)","Cook noodles in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Arrange in single layer on baking sheet. ","Stir ricotta and 1 1/2 cups mozzarella in bowl. ","Season with salt and pepper; mix in egg.","Brush 13x9x2-inch glass baking dish with oil. ","Spread 1 cup tomato sauce evenly over bottom. ","Arrange 3 noodles atop sauce. ","Spread 3/4 cup cheese mixture thinly over noodles. ","Spoon 1 1/2 cups sauce over. ","Repeat with noodles, cheese mixture, and sauce 2 more times. ","Cover with 3 noodles. ","Sprinkle with remaining 1/2 cup mozzarella. ","Cover with foil. ","(Can be prepared 1 day ahead. ","Chill.)","Preheat oven to 350°F. Bake lasagna, covered, 40 minutes. ","Uncover and bake until heated through, about 15 minutes longer. ","Let stand 10 minutes and serve."]},{"origin_id":"54a431696529d92b2c014989","title":"Small Semolina Griddle Breads","image_url":"","ingredients":["2 scant cups (14 ounces) pasta flour","1 cup (6 ounces) coarse semolina (see Tips, below, for mail order information)","1 stick plus two tablespoons (5 ounces) unsalted butter, melted and cooled","4 teaspoons sugar","1/2 teaspoon salt","1 small onion, halved"],"sentences":["1. ","In a mixing bowl, combine the pasta flour and semolina. ","Add the stick of melted butter and rub the mixture together with your hands until sandy. ","Mix in the sugar and salt. ","Mix 1/2 cup of water into the dough; it should be crumbly. ","Let stand a few minutes, then gradually add more water until you have a soft dough, about 1 cup in all.","2. ","Transfer to a food processor and pulse 30 times to blend. ","The texture should now be very soft and moist. ","Turn the dough out onto an unfloured work surface. ","Using lightly buttered hands, knead it until silky, 1 to 2 minutes. ","Cover the dough loosely and let rest for at least 30 minutes.","3. ","Preheat a cast-iron grill or a ridged pan over medium heat. ","Preheat the oven to 250°F. Lightly grease the cut side of the onion with melted butter or oil and quickly rub the heated pan. ","Cut the dough into 12 equal pieces. ","On a buttered or oiled baking sheet, press out one portion of the dough into a 5-inch round. ","Cover loosely with plastic and repeat to form the remaining flatbreads. ","Grill the breads, one at a time, until they are golden and speckled with black spots, turning once; it should take 4 minutes total. ","Serve the breads hot off the grill, or wrap in foil and keep them warm in the oven for up to 30 minutes.","•Darker than olive oil, with a reddish tint, argan oil will impart a rich, nutty, earthy flavor to the griddle breads. ","This traditional Moroccan ingredient comes from the nuts of the argan tree, which grows only in southwestern Morocco. ","The oil is available at www.berbersources.com and www.exoticaoils.com. ","Since it takes approximately 12 hours to extract a liter of oil from the nuts, it's an expensive—but inimitable—ingredient. ","It can also be used as a finishing oil for vegetables or lentils.\n","•Wolfert cautions against substituting other types of flour in this recipe: The combination of fine semolina (pasta flour) and course semolina is essential to the bread's distinctive texture. ","Coarse semolina is available at www.kalustyans.com or from Todaro Brothers (877-472-2767 or eat@todarobros.com)."]},{"origin_id":"54a41ec619925f464b37711b","title":"Spaghetti With Mussels and White Beans","image_url":"http://assets.epicurious.com/photos/54b40056d5e8c3e1070ace8e/6:4/w_620%2Ch_413/51143820_spaghetti-mussels-white-beans_1x1.jpg","ingredients":["2 tablespoons (1/4 stick) unsalted butter","4 tablespoons olive oil, divided, plus more for drizzling","4 garlic cloves, chopped","1/2 teaspoons crushed red pepper flakes","1 28-ounce can whole peeled tomatoes","1 pound spaghetti","Kosher salt","1 15-ounce can cannellini (white kidney) beans, rinsed","1 cup dry white wine","2 pounds mussels, scrubbed, debearded","1/4 cup chopped flat-leaf parsley"],"sentences":["Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. ","Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. ","Add tomatoes with juices, crushing tomatoes lightly with your hands. ","Increase heat to medium-high. ","Cook, stirring often, until sauce thickens, 10-15 minutes.","Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain pasta, reserving 1 1/2 cups pasta cooking liquid.","Add beans and wine to sauce. ","Cook, stirring often, until wine has almost evaporated, about 4 minutes. ","Add mussels and 1/4 cup pasta cooking liquid. ","Cover; cook, stirring occasionally, until mussels open, about 4 minutes (discard any that do not open).","Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. ","Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. ","Divide among bowls. ","Drizzle with oil; garnish with parsley."]},{"origin_id":"54a47b316529d92b2c02bef3","title":"Spaghetti and Tomato Salad with Dill Yogurt Dressing","image_url":"","ingredients":["1/2 pound spaghetti","1 1/2 cucumbers","1 large garlic clove","1/4 teaspoon salt","1/2 cup low-fat plain yogurt","1/2 cup well-shaken buttermilk","1/4 cup fresh dill sprigs, chopped","3/4 pound vine-ripened cherry tomatoes","1/2 cup Kalamata or other brine-cured black olives, pitted"],"sentences":["In a 6-quart kettle bring 4 quarts salted water to a boil for spaghetti.","Peel and seed 1 cucumber and shred on large holes of grater. ","Squeeze shredded cucumber in a clean kitchen towel to remove excess liquid. ","Seed and dice remaining half cucumber. ","Chop garlic and mash to a paste with salt. ","In a large bowl stir together shredded and diced cucumber, garlic paste, yogurt, buttermilk, all but 1 tablespoon dill, and salt and pepper to taste.","Halve or quarter tomatoes and cut olives into thin slices. ","In a bowl stir together tomatoes, olives, and remaining tablespoon dill and season with salt and pepper.","Cook spaghetti in boiling water until al dente and drain in a colander. ","Rinse spaghetti under cold water to stop cooking and drain well. ","Add spaghetti to yogurt mixture and toss to coat.","Serve spaghetti topped with tomato mixture."]},{"origin_id":"54a45a256529d92b2c023451","title":"Smoked Portabella Mushrooms and Tomatoes","image_url":"","ingredients":["6 medium portabella mushrooms (about 1 1/2 pounds total)","1 pound plum tomatoes","stove-top smoker/cooker","3 tablespoons fine wood chips such as hickory or oak"],"sentences":["Cut out and discard mushroom stems and halve tomatoes lengthwise. ","Arrange mushrooms, gill sides down, and tomatoes, cut sides up, on rack of smoker.","Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. ","Put tray on top of chips and put rack in tray. ","Put smoker on stove, using 2 burners, and heat, uncovered, over moderate heat until chips begin to smolder.","Smoke mushrooms and tomatoes, covered, over moderate heat 30 minutes. ","Remove smoker from heat. ","Let mushrooms and tomatoes stand, covered, 30 minutes."]},{"origin_id":"54a42cd919925f464b380990","title":"Spaghetti alla Puttanesca","image_url":"http://assets.epicurious.com/photos/579fad39437fcffe02f7234b/6:4/w_620%2Ch_413/spaghetti-alla-puttanesca.jpg","ingredients":["1/4 cup extra-virgin olive oil","4 large garlic cloves, finely chopped","1 28.2-ounce can peeled tomatoes in puree with basil","1/2 cup Kalamata olives, halved, pitted","3 anchovy fillets, chopped","1 1/2 tablespoons drained capers","1 teaspoon dried oregano","1/2 teaspoon dried crushed red pepper","3/4 pound spaghetti","2 tablespoons chopped fresh Italian parsley","Grated Parmesan cheese"],"sentences":["Heat oil in large pot over medium heat. ","Add garlic and sauté until fragrant, about 1 minute. ","Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. ","Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. ","Season with salt and pepper.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain pasta; return to same pot. ","Add sauce and parsley. ","Toss over low heat until sauce coats pasta, about 3 minutes. ","Serve with cheese."]},{"origin_id":"54a455dc6529d92b2c021f9a","title":"Southwest Fusilli with Tomatoes, Garlic and Chilies","image_url":"","ingredients":["2 3/4 pounds plum tomatoes","1/3 cup olive oil","2 tablespoons plus 2 teaspoons minced garlic","2/3 cup chopped fresh cilantro","1/3 cup chopped red onion","2 tablespoons plus 2 teaspoons fresh lime juice","4 teaspoons minced serrano or jalapeño chilies","4 teaspoons tomato paste","2 3/4 teaspoons chili powder","12 ounces fusilli or other corkscrew pasta","1 1/3 cups (about 6 ounces) crumbled feta cheese","1/4 cup chopped fresh cilantro"],"sentences":["Bring medium pot of water to boil. ","Fill medium bowl with cold water and place on work surface close to pot. ","Cut shallow X through skin at bottom of tomatoes. ","Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. ","Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly","Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. ","Using same knife, make neat sone-shaped incision around core at stem end of each tomato; remove cores. ","Cut tomatoes in half crosswise; squeeze out seeds. ","Cut tomatoes into small dice and place in large bowl. ","Season with salt.","Heat oil in heavy medium skillet over high heat. ","Add garlic and sauté just until fragrant, about 30 seconds. ","Pour garlic oil over tomatoes and toss to blend. ","Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder. ","(Can be prepared 2 hours ahead. ","Let stand at room temperature.)","Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain fusilli well. ","Add fusilli and half of cheese to tomato sauce; toss to blend. ","Season pasta to taste with salt and pepper. ","Transfer past to large shallow serving bowl. ","Sprinkle with remaining cheese. ","Garnish with chopped cilantro and serve."]},{"origin_id":"54a4785f19925f464b39ad4e","title":"Spaghettini with Spicy Tomato Sauce","image_url":"","ingredients":["2 tablespoons olive oil","1 carrot, grated","1 red bell pepper, seeded, chopped","1/2 onion, chopped","4 garlic cloves, chopped","1 28-ounce can crushed tomatoes with added puree","1 14 1/2-ounce can Italian-style stewed tomatoes","1/2 cup dry red wine","1 1/4 teaspoons (or more) dried crushed red pepper","2 teaspoons dried oregano","1/2 pound hot Italian sausage, casings removed","4 ounces mushrooms, sliced","2 zucchini, chopped","Generous pinch of sugar","Dash of balsamic vinegar","1 1/2 pounds spaghettini or other pasta","Chopped fresh parsley","Freshly grated Parmesan cheese"],"sentences":["Heat oil in heavy large saucepan over medium heat. ","Add carrot, bell pepper, onion and garlic and saut´ until tender, about 10 minutes. ","Add crushed tomatoes with puree, stewed tomatoes with juices, wine, dried red pepper and oregano. ","Bring to simmer. ","Cook sausage in heavy medium skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. ","Using slotted spoon, transfer sausage to sauce. ","Reserve dripping in skillet. ","Cover sauce partially and simmer 1 1/2 hours, stirring occasionally.","Add mushrooms and zucchini to skillet with drippings; saut´ over medium-high heat until tender, about 5 minutes. ","Stir into sauce. ","Simmer uncovered until sauce is thick, about 20 minutes. ","Add sugar and vinegar. ","Season with salt, pepper and more dried red pepper, if desired. ","(Can be made 1 day ahead. ","Cover; chill. ","Bring to simmer before using.)","Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain. ","Transfer pasta to large bowl. ","Toss pasta with enough sauce to coat. ","Sprinkle with parsley. ","Serve, passing Parmesan and remaining sauce separately."]},{"origin_id":"54a4225c6529d92b2c009230","title":"Spaghetti with Burst Cherry Tomatoes","image_url":"http://assets.epicurious.com/photos/579facd7e4857f9f1047d0b5/6:4/w_620%2Ch_413/spaghetti-with-burst-cherry-tomatoes.jpg","ingredients":["4 cups cherry or grape tomatoes (about 40 tomatoes)","2 tablespoons olive oil, plus more to finish","Salt","1/2 teaspoon sugar","2 garlic cloves, chopped","1 teaspoon red chile flakes","1 tablespoon chopped fresh oregano, or a pinch dried","1 pound spaghetti","Freshly ground pepper","Grated Parmigiano-Reggiano (optional)"],"sentences":["Heat the oven to 400 degrees. ","Put the cherry tomatoes, 1 tablespoon of the olive oil, a big pinch of salt, and the sugar in a large bowl and toss to coat the tomatoes well. ","Line a rimmed baking sheet with a piece of parchment paper or aluminum foil. ","Pour the tomatoes onto the baking sheet, place them in the oven, and roast for 25 to 35 minutes, or until they collapse and their skins begin to char. ","Remove the tomatoes from the oven and let them cool slightly. ","Carefully lift the paper and pour the tomatoes and all their roasting juices back into the bowl.","Bring a large pot of water to a boil over high heat. ","Heat the remaining 1 tablespoon oil in a large skillet over medium heat. ","Add the garlic and red chile flakes and sauté for about 1 minute.","Add the roasted tomatoes with their juices and the oregano. ","Use a spoon to break up the tomatoes and cook until they are heated through. ","When the water is rolling, add a big pinch of salt, drop in the spaghetti, and stir. ","Cook the pasta according to the package instructions for al dente. ","Remove and reserve some of the pasta cooking water, then drain the pasta.","Add the pasta and about 1 tablespoon of the reserved cooking water to the tomato sauce. ","Stir and toss to thoroughly coat the spaghetti. ","Add a tablespoon or so of the remaining pasta water if the sauce is too dry or thick; drizzle with olive oil and season with salt and pepper to taste.","Turn the pasta into a serving bowl or individual bowls and pass the cheese, if using, at the table."]},{"origin_id":"54a432d06529d92b2c015b4b","title":"Spaghetti With Marinara Sauce","image_url":"http://assets.epicurious.com/photos/56cb46b6215d75fa1ae882d2/6:4/w_620%2Ch_413/Spaghetti With Marinara Sauce.jpg","ingredients":["1 pound spaghetti","2 cups tomato sauce","1 1/2 ounces finely grated Parmigiano-Reggiano (2/3 cup)"],"sentences":["Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.","While spaghetti is boiling, reheat tomato sauce in a 12-inch skillet over low heat until hot.","Drain pasta and add to skillet. ","Toss to coat, then serve with cheese."]},{"origin_id":"54a4703e19925f464b398e33","title":"Spaghetti with Garlic Oil and Tomato","image_url":"","ingredients":["1/2 pound spaghetti","3 large garlic cloves, sliced thin lengthwise","2 tablespoons olive oil","3 tablespoons finely chopped fresh parsley leaves","1/3 cup canned tomato purée"],"sentences":["In a large saucepan of salted boiling water cook the spaghetti until it is al dente. ","While the spaghetti is cooking, in a large heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, being careful not to let it get too brown, stir the parsley, the tomato purée, and salt and pepper to taste, and cook the sauce, stirring, for 1 minute. ","Keep the sauce warm. ","Ladle out and reserve about 1/3 cup of the pasta water, drain the spaghetti, and add it to the sauce with 1/4 cup of the reserved water. ","Toss the spaghetti mixture over low heat for 1 minute, adding the remaining reserved pasta water if desired, divide it among 2 heated plates, and season it with pepper."]},{"origin_id":"54a453856529d92b2c0201ee","title":"Spaghetti with Mushrooms, Zucchini, and Tarragon","image_url":"","ingredients":["Olive oil","1 pound zucchini, trimmed, diced","1/2 teaspoon dried crushed red pepper","2 pounds mushrooms, sliced","21/2 tablespoons chopped fresh tarragon","2 tablespoons chopped fresh parsley","3 large garlic cloves, minced","12 ounces spaghetti, freshly cooked","2 large tomatoes, chopped"],"sentences":["Brush large deep nonstick skillet with oil; heat over medium-high heat. ","Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. ","Transfer to bowl. ","Brush skillet again with oil; heat over medium-high heat. ","Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. ","Add zucchini mixture, herbs, and garlic; stir 1 minute. ","Season to taste with salt and pepper.","Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. ","Season with salt and pepper. ","Transfer to bowl."]},{"origin_id":"54a450de19925f464b38e19a","title":"Spaghetti with Mussels, Tomatoes and Oregano","image_url":"","ingredients":["8 ounces spaghetti","2 tablespoons olive oil","canned anchovy fillets, chopped, 1 tablespoon anchovy oil reserved","3 large garlic cloves, chopped","1 tablespoon chopped fresh oregano","1 tablespoon tomato paste","2 1/4 cups canned diced tomatoes in juice with Italian seasonings (undrained; from one 28-ounce can)","1 pound mussels, scrubbed, debearded"],"sentences":["Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally.","Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat. ","Add anchovies, garlic, oregano and tomato paste; stir 1 minute. ","Add tomatoes; bring to boil. ","Add mussels. ","Cover; simmer until mussels open, about 5 minutes (discard any that do not open).","Drain pasta; divide between 2 shallow bowls. ","Top with mussels and sauce."]},{"origin_id":"54a4768b6529d92b2c02ad41","title":"Spaghetti with Lobster and Mussels","image_url":"","ingredients":["1 cup dry white wine","1 cup water","two 1 1/2-pound live lobsters","1 pound spaghetti","4 cups spicy tomato sauce","1 pound mussels (preferably cultivated), scrubbed well and beards pulled  off","2 tablespoons minced fresh parsley leaves (wash and dry before mincing)"],"sentences":["In a large kettle bring wine and water to a boil. ","Add lobsters and cook, covered, 3 minutes. ","(They will be partially cooked.) ","Transfer lobsters with tongs to a large bowl and boil cooking liquid until reduced to about 1/3 cup.","Twist off claws and with flat side of a heavy knife crack claws on one side. ","Cut off tails and cut each tail crosswise into 4 pieces, cutting through shell and discarding dark intestinal vein. ","Halve body sections and discard head sacs. ","Reserve tomalley and any roe if desired. ","Lobsters may be prepared up to this point 4 hours ahead and chilled, covered.","In a 6-quart kettle bring 5 quarts salted water to a boil for spaghetti.","In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid, and reserved tomalley and roe if using to a simmer, whisking. ","Add claws and bodies and simmer, covered, 5 minutes, or until claw meat is just cooked through. ","Transfer claws with tongs to large bowl and keep warm, covered.","Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or until just cooked through. ","Transfer tail pieces with tongs to bowl and keep warm, covered. ","Remove and discard lobster bodies.","Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking mussels every minute or so and transferring as opened with tongs to bowl. ","Keep mussels warm, covered. ","(Discard any mussels that are unopened after 8 minutes.) ","Season sauce with salt and pepper and keep warm, covered.","While seafood is cooking, cook spaghetti in boiling water until al dente and drain in a colander. ","Add spaghetti, lobster, and mussels to sauce and heat over moderate heat until heated through, stirring and tossing mixture until spaghetti is coated well with sauce.","Transfer spaghetti and seafood to a large platter and sprinkle with parsley."]},{"origin_id":"54a440f919925f464b38addf","title":"Spaghetti Frittata","image_url":"","ingredients":["8 ounces spaghetti, cooked, rinsed, cooled","2 cups tomato-based pasta sauce, divided","5 large eggs","1/2 cup chopped fresh Italian parsley, divided","1/2 teaspoon salt","1/2 teaspoon ground black pepper","1/8 teaspoon cayenne pepper","5 tablespoons olive oil","1 cup grated Parmesan cheese"],"sentences":["Preheat broiler. ","Toss pasta and 1 cup pasta sauce in medium bowl to blend. ","Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; whisk to blend.","Heat oil in large broilerproof nonstick skillet over medium-high heat. ","Add pasta and toss until warmed through, about 4 minutes. ","Pour egg mixture over; do not stir. ","Reduce heat to medium-low. ","Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. ","Remove skillet from heat. ","Sprinkle frittata with cheese. ","Broil until cheese melts, about 3 minutes.","Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat. ","Using flexible spatula, loosen edges and bottom of frittata. ","Slide out onto plate. ","Sprinkle with remaining 1/4 cup parsley. ","Cut frittata into wedges. ","Serve, passing warm sauce separately."]},{"origin_id":"54a45cfb19925f464b393d6c","title":"Spaghetti à la Lasagne","image_url":"","ingredients":["Salt","2 cups tomato or spaghetti sauce, homemade or comercially prepared","3/4 to 1 pound spaghetti, spaghettini, perciatelli, or bucatini","1/4 cup olive oil","1 pound (1 cup) ricotta cheese (whole or part-skim)","1/4 cup grated Parmesan cheese","Freshly ground black pepper"],"sentences":["Bring a large pot of salted water to a boil for the pasta. ","Heat the tomato sauce in a small saucepan. ","(Or do this at the last minute in a microwave for 1 minute.)","Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.","Meanwhile, combine the olive oil, ricotta, and Parmesan in a small mixing bowl and season to taste with salt and pepper.","When the pasta is done, drain it and return it to the pot, off the heat. ","Add the spaghetti sauce and toss well.","Ladle the pasta and sauce into deep bowls, and top each portion with a dollop of the ricotta mixture."]},{"origin_id":"54a4320d19925f464b3849c9","title":"Spaghetti with Creamy Sun-Dried Tomato Sauce","image_url":"","ingredients":["5 slices bacon (1/4 lb), finely chopped","1 medium onion, finely chopped","1 large garlic clove, finely chopped","1/4 teaspoon salt","1/4 teaspoon black pepper","2/3 cup heavy cream","1/2 cup drained oil-packed sun-dried tomatoes, finely chopped","1 lb spaghetti","1 oz finely grated parmesan (1/2 cup)"],"sentences":["Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. ","Transfer bacon with a slotted spoon to paper towels to drain. ","Pour off all but 2 tablespoons fat from skillet. ","Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. ","Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. ","Remove from heat.","Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. ","Reserve 1 cup cooking water, then drain pasta in a colander. ","Add pasta and cheese to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired."]},{"origin_id":"54a47b1d19925f464b39b78e","title":"Spaghetti with Pesto Trapanese","image_url":"","ingredients":["1 cup slivered almonds","6 garlic cloves","1 cup packed coarsely chopped fresh basil leaves","6 large plum tomatoes, peeled, seeded, coarsely chopped","1/2 cup plus 2 tablespoons olive oil","1 pound spaghetti","Slivered fresh basil","4 large plum tomatoes, seeded, chopped","Grated Pecorino Romano cheese"],"sentences":["Grind almonds and garlic in processor. ","Add 1 cup basil and chop finely. ","Add 6 peeled tomatoes and chop finely. ","Add oil and puree until almost smooth. ","Season with salt and pepper. ","(Can be prepared 6 hours ahead. ","Cover and chill.)","Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. ","Drain. ","Return to pot. ","Add sauce and toss to coat. ","Transfer to large bowl. ","Top with slivered basil and tomatoes. ","Serve, passing cheese separately."]},{"origin_id":"55d4e07d54b469aa41d146e4","title":"Spaghetti with No-Cook Tomato Sauce and Hazelnuts","image_url":"http://assets.epicurious.com/photos/55d4c33854b469aa41d145ac/6:4/w_620%2Ch_413/56389869_spaghetti-no-cook-sauce_6x4.jpg","ingredients":["1/2 cup blanched hazelnuts","1 pound cherry tomatoes, halved","1 teaspoon kosher salt, plus more","12 ounces spaghetti or linguine","1 beefsteak tomato, chopped","2 garlic cloves, crushed","1 teaspoon crushed red pepper flakes","1 cup basil leaves, divided","2 small zucchini (about 8 ounces), coarsely grated","1/4 cup olive oil, plus more for drizzling","Freshly ground black pepper","1 ounce ricotta salata (salted dry ricotta), shaved"],"sentences":["Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. ","Let cool, then coarsely chop.","Place cherry tomatoes in a large bowl; season with salt.","Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain pasta, reserving 1/4 cup pasta cooking liquid.","Meanwhile, puree beefsteak tomato, garlic, red pepper flakes, 1/2 cup basil, 3 tablespoons chopped hazelnuts, and 1 teaspoon salt in a food processor until smooth; add to bowl with salted cherry tomatoes. ","Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup oil, and remaining 1/2 cup basil leaves and toss to combine; season with salt and pepper.","Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts."]},{"origin_id":"54a427d06529d92b2c00ce36","title":"Spaghetti with Red Clam Sauce","image_url":"","ingredients":["1/3 cup olive oil","3 large garlic cloves, chopped","1/2 teaspoon dried hot red-pepper flakes","1 (28- to 32-ounce) can whole tomatoes in juice, coarsely chopped, reserving juice","2 teaspoons sugar","1 pound spaghetti","3 dozen hard-shelled clams such as littlenecks"],"sentences":["Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. ","Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.","Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.","Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). ","Transfer clams (still in shells) as cooked to a large shallow bowl. ","If sauce is too watery, boil until slightly thickened, about 2 minutes.","Drain spaghetti. ","Return clams to sauce and add pasta, tossing"]},{"origin_id":"54a44f3619925f464b38d5e7","title":"Spaghetti with Tuna, Tomatoes, Capers, and Basil","image_url":"http://assets.epicurious.com/photos/556cd07e50e46c5c01e9b2b1/6:4/w_620%2Ch_413/ep-05282015-pasta-spaghetti-with-tuna,-tomatoes-+-olives_6x4.jpg","ingredients":["2 pounds tomatoes, halved, seeded, very thinly sliced","2 6-ounce cans solid white tuna packed in oil, drained, separated into chunks","1/2 cup extra-virgin olive oil","4 anchovy fillets, minced","2 small garlic cloves, minced","1/4 cup chopped drained capers","1 1/4 pounds spaghetti","2 cups coarsely chopped fresh basil (from 3 large bunches)"],"sentences":["Gently mix first 6 ingredients in large bowl. ","Season tuna-tomato mixture to taste with salt and pepper. ","Let stand 1 hour at room temperature.","Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain; return to pot. ","Add tuna-tomato mixture and basil. ","Toss to combine. ","Season with salt and pepper. ","Transfer to bowl and serve."]},{"origin_id":"54a4123819925f464b374f39","title":"Spaghetti with Turkey Meatballs","image_url":"http://assets.epicurious.com/photos/54b1d7c1a801766f773f4316/6:4/w_620%2Ch_413/394791_spaghetti-turkey_1x1.jpg","ingredients":["8 pounds tomatoes, cut into chunks","1 large onion, chopped","1/4 cup plus 1 1/2 tablespoons olive oil, divided","5 cloves garlic, roughly chopped","1/2 teaspoon red pepper flakes or 1 small dried hot pepper, chopped (optional)","1 tablespoon plus 1 teaspoon salt, preferably sea salt, divided","2 cups Italian bread, torn into bite-size pieces","3/4 cup 1 percent milk","1 pound ground turkey (93 percent lean)","1 egg, beaten","1/2 pound whole-wheat spaghetti","Grated Parmesan or Romano (optional)"],"sentences":["Heat oven to 400°F. ","In a large baking dish, combine tomatoes, onion, 1/4 cup oil, garlic, pepper flakes (if desired) and 1 tablespoon salt; cover; roast 45 minutes. ","Remove dish from oven; mash mixture to break down tomatoes. ","Cook, uncovered, until sauce is thick and reduced, 45 minutes. ","In a bowl, soak bread in milk until it absorbs liquid, 10 minutes; add turkey, egg and remaining 1 teaspoon salt; mix until just combined. ","Gently roll meat mixture into 16 equal-sized balls. ","In a large nonstick saucepan, heat remaining 1 1/2 tablespoons oil over medium-high heat. ","Sauté meatballs, turning occasionally, until light brown, 5 minutes. ","Add tomato sauce to meatballs; reduce heat; simmer until cooked through, 20 minutes. ","Cook pasta as directed on package. ","Serve sauce over pasta; top with cheese, if desired."]},{"origin_id":"578ff66df84bcc2e07511d58","title":"Spaghetti With Tomato and Walnut Pesto","image_url":"http://assets.epicurious.com/photos/577d247f4f2c1eb16e3d583f/6:4/w_620%2Ch_413/spaghetti-tomato-walnut-pesto-BA-070616.jpg","ingredients":["2/3 cup walnuts","2 pints cherry tomatoes, halved","2 tablespoons plus 1/3 cup olive oil, plus more for drizzling","Kosher salt","6 oil-packed anchovies, coarsely chopped","2 garlic cloves, coarsely chopped","1 teaspoon finely grated lemon zest","1/4 teaspoon crushed red pepper flakes","1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving","1 teaspoon freshly ground black pepper","12 ounces spaghetti","1/2 cup (packed) basil leaves"],"sentences":["Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. ","Let cool.","Heat broiler. ","Toss tomatoes with 2 Tbsp. ","oil on a rimmed baking sheet; season with salt. ","Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5–7 minutes. ","Let cool.","Pulse anchovies, garlic, lemon zest, red pepper flakes, and 1/2 oz. ","Parmesan in a food processor until finely ground. ","Add walnuts and half of tomatoes, then, with motor running, stream in 1/3 cup oil; process just until combined. ","Season with salt. ","Transfer pesto to a large bowl and stir in black pepper.","Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain, reserving 1/2 cup pasta cooking liquid.","Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. ","Toss, adding more cooking liquid as needed, until sauce coats pasta. ","Add basil and remaining tomatoes.","Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.","Pesto can be made 1 day ahead. ","Cover and chill."]},{"origin_id":"54a4563a19925f464b391da2","title":"Spaghetti with Sicilian Meatballs","image_url":"http://assets.epicurious.com/photos/5612e607ce6afd7f75653de6/6:4/w_620%2Ch_413/102117.jpg","ingredients":["2 tablespoons olive oil","1 1/2 cups chopped onion","2 garlic cloves, minced","2 28-ounce cans diced tomatoes in juice","4 tablespoons chopped fresh basil","2/3 cup fresh breadcrumbs","3 tablespoons milk","1/3 cup freshly grated Parmesan cheese","1/4 cup finely chopped onion","3 tablespoons chopped fresh basil","1 large egg","1 garlic clove, minced","1/4 teaspoon ground black pepper","1 pound sweet Italian sausages, casings removed","2 tablespoons pine nuts, toasted","2 tablespoons dried currants","1 pound spaghetti"],"sentences":["Heat oil in heavy large pot over medium-low heat. ","Add onion; sauté until golden, about 10 minutes. ","Add garlic; stir 1 minute. ","Add tomatoes with juices and 2 tablespoons basil; bring to boil. ","Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. ","Mix in 2 tablespoons basil. ","Season with salt and pepper. ","Set sauce aside.","Preheat oven to 350°F. Lightly oil baking sheet. ","Mix crumbs and milk in medium bowl; let stand 5 minutes. ","Mix in Parmesan, onion, basil, egg, garlic and pepper. ","Add sausage, pine nuts and currants; blend well. ","Using wet hands, form mixture into 1 1/4-inch balls. ","Place on baking sheet. ","Bake until meatballs are light brown and cooked through, about 30 minutes. ","Add to sauce.","Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Mound in dish. ","Bring sauce and meatballs to simmer. ","Spoon over spaghetti."]},{"origin_id":"54a4516f19925f464b38e566","title":"Spaghetti with Turkey Meatballs and Quick Tomato Sauce","image_url":"","ingredients":["12 ounces ground turkey","4 ounces turkey sausage, casings removed, crumbled","6 tablespoons grated Parmesan cheese","4 tablespoons chopped fresh parsley","4 garlic cloves, minced","2 teaspoons chopped fresh thyme","3/4 teaspoon salt","1/2 teaspoon ground black pepper","2 teaspoons olive oil","1 cup chopped onion","1 28-ounce can crushed tomatoes","10 ounces spaghetti"],"sentences":["Mix turkey, sausage, 4 tablespoons cheese, 2 tablespoons parsley, 2 garlic cloves, thyme, salt and pepper in medium bowl. ","Using moistened hands, form mixture into 1-inch balls. ","Heat oil in large nonstick skillet over medium-low heat. ","Add onion; sauté 5 minutes. ","Add 2 garlic cloves; stir 1 minute. ","Add tomatoes; bring to boil. ","Reduce heat to medium and simmer until sauce thickens slightly, about 12 minutes. ","Season with salt and pepper. ","Add meatballs to sauce. ","Reduce heat to medium-low, cover and simmer until meatballs are cooked through, about 15 minutes.","Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain pasta; return to pot. ","Add some of sauce to pasta and toss to coat. ","Transfer pasta to bowl; top with meatballs and remaining sauce. ","Sprinkle with remaining parsley and cheese."]},{"origin_id":"54a41f2f6529d92b2c0076e1","title":"Spicy Lobster Pasta","image_url":"http://assets.epicurious.com/photos/54abfc0e6529d92b2c034c3b/6:4/w_620%2Ch_413/51241830_lobster-pasta_1x1.jpg","ingredients":["12 ounces spaghetti","Kosher salt","2 tablespoons olive oil","2 tablespoons unsalted butter","1 large shallot, finely chopped","1 teaspoon crushed red pepper flakes","1 pound cherry and/or Sun Gold tomatoes, halved","1 pound picked cooked lobster meat or cooked large shrimp","Freshly ground black pepper","1 teaspoon finely grated lemon zest","Lemon wedges (for serving)"],"sentences":["Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. ","Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).","Meanwhile, heat oil and butter in a large skillet over medium-high heat. ","Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. ","Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.","Add lobster meat to skillet and toss to coat. ","Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.","Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.","Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over."]},{"origin_id":"54a478506529d92b2c02b3f2","title":"Sun-Dried Tomato, Garlic, and Jalapeño Pasta","image_url":"","ingredients":["1 tablespoon minced garlic","1/4 cup minced shallot","2 tablespoons olive oil","1 tablespoon unsalted butter","1/3 cup finely chopped drained sun-dried tomatoes packed in oil","2 to 4 tablespoons finely chopped pickled whole jalapeño chiles, or to taste (wear rubber gloves)","1/2 pound lasagne noodles, broken into bite-size pieces, or wide egg noodles","2 tablespoons minced fresh parsley leaves","freshly grated Parmesan as an accompaniment"],"sentences":["In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. ","To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender. ","Drain the pasta in a colander and rinse it briefly under hot water. ","Add the pasta and the parsley to the skillet and toss the mixture well. ","Serve the pasta with the Parmesan."]},{"origin_id":"54a429f319925f464b37e5dc","title":"Tagliatelle with Duck Ragù","image_url":"","ingredients":["1 tablespoon unsalted butter","1 teaspoon olive oil","1 (1-pound) boneless Muscovy duck breast with skin or 2 (7- to 8-ounce) Long Island (also called Pekin) duck breast halves with skin","1/2 medium onion, chopped","1 garlic clove, smashed","1 teaspoon chopped rosemary","1/2 cup dry red wine","2 cups rich chicken stock or reduced-sodium chicken broth","1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped","1/2 pound dried egg tagliatelle or egg fettuccine"],"sentences":["Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.","Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.","Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. ","Turn over and cook until browned, about 2 minutes more. ","Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. ","Add wine and boil 3 minutes.","Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. ","Bring to a boil, then gently simmer, covered, 1 hour.","Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.","Purée sauce in batches in a blender (use caution when blending hot liquids). ","Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.","While sauce reduces, finely chop duck with skin.","Return chopped duck to sauce and season with salt and pepper.","Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú."]},{"origin_id":"54a421da6529d92b2c008db7","title":"Sun-dried Tomato and Broccoli Pasta","image_url":"http://assets.epicurious.com/photos/54ad71566529d92b2c0473e0/6:4/w_620%2Ch_413/51188620_broccoli-pasta_1x1.jpg","ingredients":["3 tablespoons olive oil, divided","1 tablespoon balsamic vinegar","1 teaspoon pure maple syrup","1 teaspoon grain-style mustard","5 cloves garlic, finely chopped, divided","8 ounces whole-wheat bow-tie pasta","1/4 cup raw slivered almonds","1 medium yellow onion, finely chopped","2 cups broccoli florets","1/2 cup sun-dried tomatoes in oil, drained and thinly sliced","1/4 teaspoon salt","1/8 teaspoon crushed red pepper flakes","1/4 cup shredded Parmesan"],"sentences":["In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. ","Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. ","In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. ","In same skillet, heat remaining 1 tablespoon oil over medium heat. ","Sauté onion, 3 minutes. ","Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. ","Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. ","Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. ","Serve topped with Parmesan and almonds."]},{"origin_id":"54a42ecb6529d92b2c01289e","title":"Thai Chicken and Shrimp Noodle Salad","image_url":"http://assets.epicurious.com/photos/5522945c6ec924e9311d2baa/6:4/w_620%2Ch_413/0507-BA-FOD1-09 copy.jpg","ingredients":["2 tablespoons fresh lime juice","2 tablespoons fish sauce* (such as nam pla or nuoc nam)","2 tablespoons Asian sweet chili sauce*","1 tablespoon vegetable oil","1 tablespoon sugar","9 ounces (250 grams) bean thread noodles**","12 cherry tomatoes, halved","12 cooked peeled deveined medium shrimp","1 1/2 cups shredded cooked chicken","1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed","1/2 English hothouse cucumber, very thinly sliced (about 1 cup)","1/2 cup lightly packed fresh mint leaves","1/2 cup lightly packed fresh basil leaves, torn if large","1/2 cup lightly packed fresh cilantro leaves","1/3 cup thinly sliced shallots","1 red jalapeño chile with seeds, sliced into thin rings","2 tablespoons chopped toasted peanuts","1 lime, cut into 6 wedges","*Available in the Asian foods section of most supermarkets and at Asian markets.","**Clear dried noodles (also known as cellophane or transparent noodles); available in the Asian foods section of some supermarkets and at Asian markets."],"sentences":["Whisk first 5 ingredients in large bowl to blend. ","DO AHEAD Dressing can be prepared 2 hours ahead. ","Let stand at room temperature.","Place noodles in another large bowl. ","Cover with boiling water. ","Let stand until softened, about 4 minutes. ","Drain and rinse under cold water to cool; drain well. ","Insert scissors into noodles; cut several times. ","Transfer to bowl with dressing.","Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.","Divide among 6 plates. ","Sprinkle with peanuts; garnish with lime wedges."]},{"origin_id":"54a4332f6529d92b2c01604c","title":"Thai Seafood Hot Pot","image_url":"","ingredients":["4 oz dried rice stick noodles","1 tbsp vegetable oil","2 shallots, thinly sliced","2 cloves garlic, smashed","1/2 cup chopped onion","2 1/2 cups chicken stock","1 can (14 oz) diced tomatoes, with juice","1 cup light coconut milk","3 tbsp rice vinegar","2 tbsp fish sauce","Zest of 2 limes (about 1 tbsp)","1–2 Thai red chiles, thinly sliced","1 tbsp sugar","1 stalk lemongrass, minced","6 sprigs cilantro, plus more for garnish","2 sprigs basil, plus more for garnish","1/2 cup canned straw mushrooms","12 large shrimp, peeled and deveined","4 large sea scallops, cut in half","1 cup frozen calamari rings, thawed","Juice of 1 lime"],"sentences":["Bring a medium saucepan of water to a boil. ","Stir in noodles; remove from heat. ","Let stand until noodles soften, 7 to 10 minutes; drain. ","Heat oil in a large pot over medium heat. ","Cook shallots, garlic and onion until soft, 3 to 5 minutes. ","Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. ","Bring to a boil over medium-high heat. ","Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes. ","Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. ","Return to a simmer. ","Add shrimp and scallops; cook 2 minutes. ","Add calamari and lime juice. ","Season with salt and pepper. ","Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro."]},{"origin_id":"54a44add6529d92b2c01bd32","title":"Spicy Cheese Pizza Bread","image_url":"","ingredients":["1 2-pound uncut sourdough or Italian bread round (about 9-inch diameter)","Olive oil","1 1/4 cups grated Fontina cheese","1 1/4 cups grated provolone cheese","1 1/4 cups crumbled feta cheese","1 1/2 teaspoons dried oregano","1/2 teaspoon (generous) dried crushed red pepper","2/3 cup chopped seeded tomatoes","1/2 cup chopped pitted Kalamata olives or other brine-cured black olives"],"sentences":["Preheat oven to 350°F. Cut two 1/2-inch-thick rounds horizontally from center of bread (reserve remaining bread for another use). ","Brush bread rounds on both sides lightly with oil; place on baking sheet. ","Bake until beginning to crisp, about 15 minutes. ","Cool 5 minutes. ","Top each bread round with half of cheeses, oregano, and crushed red pepper. ","Sprinkle each with half of tomatoes and olives. ","Bake bread rounds until cheeses melt and bottoms are crisp, about 15 minutes. ","Cut into wedges."]},{"origin_id":"54a42e9219925f464b381f7a","title":"Spicy Baked Rigatoni","image_url":"","ingredients":["2 tablespoons olive oil","2 each sweet and hot Italian sausages, casings removed","12 ounces rigatoni pasta","2 cups of your favorite prepared marinara sauce","2 medium-size ripe tomatoes, diced","1/2 cup fresh basil leaves, torn coarsely","1 teaspoon dried oregano","1/4 teaspoon hot red-pepper flakes","12 ounces mozzarella (make 6 slices and dice the remainder)","Salt and freshly ground black pepper, to taste",""],"sentences":["1. ","Preheat the oven to 350°F. Lightly oil a 9x13x2-inch baking dish.","2. ","Heat the olive oil in a heavy pot over medium-low heat. ","Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. ","Using a slotted spoon, transfer to a large bowl.","3. ","Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. ","Drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. ","Toss well. ","Transfer to the prepared baking dish and cover the top with the mozzarella slices.","4. ","Bake until the cheese is melted and the pasta is heated through, about 20 minutes."]},{"origin_id":"562fabbddfc2c10962dd9614","title":"Spelt Spaghetti, Vine Tomatoes & Baked Ricotta","image_url":"http://assets.epicurious.com/photos/562fa9ccdfc2c10962dd9610/6:4/w_620%2Ch_413/JO_Spelt_Spaghetti.jpg","ingredients":["Olive oil","1/2 bunch of fresh thyme (1/2 ounces)","4 cloves of garlic","1/2-1 fresh red chile","1 lemon","1 pound mixed-color cherry tomatoes, on the vine","8 ounces best-quality ricotta salata cheese","11 ounces dried spelt spaghetti","4 handfuls of arugula","Optional: balsamic vinegar"],"sentences":["Preheat oven to 350°F. Pour 3 tablespoons of oil into a small bowl. ","Run the bunch of thyme under a hot tap for 3 seconds to reawaken it, then shake dry and strip the leaves into the oil. ","Peel the garlic, then finely slice it with the chile and add to the bowl. ","Finely grate in the lemon zest, add a pinch of sea salt and black pepper, and mix together. ","Lay the cherry tomatoes in a 12–x 16-inch baking dish. ","Rub the flavored oil all over the ricotta and place in the center of the dish, then gently rub the remaining oil over the tomatoes. ","Add a splash of water to the dish, place in the oven, and roast for 45 minutes, then remove. ","With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the package instructions.","Lift the ricotta out of the baking dish, then shake the tomatoes off the vines, discarding the stalks. ","Add half a cup of pasta water to the dish and gently shake to loosen all the sticky goodness from the base. ","Drain the spaghetti and toss straight into the dish with a squeeze of lemon juice, season to perfection, then break that beautiful ricotta over the top. ","Sprinkle over the arugula, toss together well, then serve. ","My missus likes this with a little drizzle of balsamic too."]},{"origin_id":"5509b269b4f519dd580499fb","title":"Squid Ink Pasta with Shrimp, Nduja, and Tomato","image_url":"http://assets.epicurious.com/photos/55fc2e69cb84959337fd45e4/6:4/w_620%2Ch_413/51263900_hires.jpg","ingredients":["1 pound large head-on or shell-on shrimp","3 tablespoons olive oil, divided","6 garlic cloves, divided, 2 smashed, 4 thinly sliced","1 bay leaf","1 cup tomato passata or puréed whole peeled tomatoes","4 ounces nduja","Kosher salt","12 ounces squid ink linguini","1/4 cup fresh lemon juice","1/4 cup chopped fresh parsley, plus more for serving","Freshly ground black pepper"],"sentences":["Peel and devein shrimp, saving heads and/or shells. ","Finely chop shrimp; set aside. ","Heat 1 tablespoon oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. ","Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. ","Add bay leaf and 2 cups water and bring to a boil. ","Reduce heat and simmer until stock is slightly reduced and flavorful, 8–10 minutes. ","Strain through a fine-mesh sieve into a large bowl; discard solids.","Heat remaining 2 tablespoons oil in a large skillet over medium-high. ","Add sliced garlic and cook, stirring, until fragrant, about 1 minute. ","Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). ","Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. ","Add nduja, using a wooden spoon to work it into the sauce. ","Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. ","Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.","Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). ","Drain pasta, reserving 1 1/2 cups pasta cooking liquid.","Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. ","Add lemon juice and 1/4 cup parsley; toss. ","Taste and season with salt and pepper. ","Serve pasta topped with more parsley.","Do ahead: Stock can be made 1 day ahead. ","Let cool; cover and chill. ","Wrap tightly and chill shrimp separately."]},{"origin_id":"54a4310d6529d92b2c0144c3","title":"Ziti with Grilled-Gazpacho Sauce and Sausage","image_url":"http://assets.epicurious.com/photos/560d99db7b55306961bf7721/6:4/w_620%2Ch_413/238921.jpg","ingredients":["10 tablespoons olive oil, divided","1 1/2 pounds cherry tomatoes","3 bell peppers (any color)","2 medium red onions","2 pound zucchini (4 medium), trimmed and halved lengthwise","4 garlic cloves, peeled","1 1/4 pound sweet or hot Italian sausages","3 tablespoons Sherry vinegar","1/2 teaspoon sugar","1 pound ziti","1/2 cup chopped fresh flat-leaf parsley","1/3 cup chopped fresh basil","1 cup crumbled or thinly shaved ricotta salata or French feta","Special equipment: 5 (12-inch) wooden skewers (soaked in water 30 minutes)"],"sentences":["Stir 1 teaspoon each of salt and pepper into 6 tablespoons oil.","Toss tomatoes with 1 tablespoon seasoned oil, then thouread onto skewers.","Trim off bottoms and tops of bell peppers, then halve peppers lengthwise.","Quarter onions lengthwise, leaving root ends intact. ","Brush onions, peppers, and zucchini generously with some seasoned oil.","Put garlic on a double layer of foil and drizzle with some seasoned oil, then wrap tightly in foil, twisting to seal.","Put vegetables on a large tray.","Brush sausages lightly with some seasoned oil and put on a plate.","Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). ","Grill vegetables, garlic, and sausages, in batches if necessary, covered only if using a gas grill, turning occasionally (frequently for garlic), until tomatoes are charred and slightly wilted, 3 to 5 minutesutes; bell peppers are blackened in spots, 8 to 10 minutesutes; onions and zucchini are tender, 8 to 12 minutesutes; garlic is softened and caramelized in spots, about 10 minutesutes; sausages are browned and cooked thourough, 12 to 15 minutesutes. ","Transfer as cooked to a platter (or platters) and keep warm, covered.","Peel peppers. ","Coarsely chop 2 bell pepper halves and 2 zucchini halves and transfer to a blender. ","Add garlic, 4 pieces of onion, vinegar, sugar, 3/4 teaspoon salt, 1/2 teaspoon pepper, half of tomatoes, and remaining 1/4 cup oil and purée until as smooth as possible.","Transfer remaining tomatoes to a large serving bowl and keep warm, covered. ","Chop remaining peppers, onion, and zucchini and add to tomatoes.","Meanwhile, cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. ","Drain in a colander, then add to grilled vegetables and toss with sauce. ","Sprinkle with herbs and cheese, then serve with sausages."]},{"origin_id":"54a432be6529d92b2c015a8b","title":"Summer Garden Tortelloni","image_url":"http://assets.epicurious.com/photos/560d99fcf3a00aeb2f1cf6f2/6:4/w_620%2Ch_413/239252.jpg","ingredients":["1 (8-ounce) bag dried cheese tortelloni","1 large garlic clove, finely chopped","2 oz thinly sliced prosciutto, cut into strips","2 cups corn (from 4 ears)","1/2 stick unsalted butter","2 medium tomatoes","1/2 cup chopped basil"],"sentences":["Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.","While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.","Meanwhile, chop tomatoes.","Combine corn mixture and tomatoes in a large bowl.","Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil. ","Toss well and season with salt and pepper."]},{"origin_id":"54a43c616529d92b2c01a88e","title":"Tri-Tip Roast with Parsley Cherry-Tomato","image_url":"","ingredients":["1 (2- to 2 1/4-lb) tri-tip beef roast (also called triangular roast; about 2 inches thick)","1 1/2 teaspoons salt","1/4 teaspoon black pepper","1 tablespoon olive oil","1 1/2 lb cherry tomatoes (5 cups)","1/2 teaspoon salt","1/4 teaspoon dried hot red-pepper flakes","1/4 cup plus 2 tablespoons extra-virgin olive oil","1 cup firmly packed fresh flat-leaf parsley leaves","1 garlic clove, sliced","1 tablespoon red-wine vinegar","Special equipment: a well-seasoned 10-inch cast-iron skillet; an instant-read thermometer",""],"sentences":["Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.","Pat roast dry and sprinkle with salt and pepper. ","Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. ","Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. ","Transfer to a cutting board and let stand 15 minutes. ","(Internal temperature of meat will rise to 130 to 135°F for medium-rare.)","Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. ","Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.","Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl.","Stir tomatoes with their juices into parsley mixture. ","Slice roast across the grain and serve with sauce."]},{"origin_id":"54a458046529d92b2c022d36","title":"Stuffed Shells","image_url":"","ingredients":["1 onion","2 garlic cloves","two 28- to 32-ounce cans whole tomatoes","1 tablespoon olive oil","1 tablespoon balsamic vinegar","1 tablespoon sugar","a 12-ounce box jumbo pasta shells (about 30 shells)","a 10-ounce package silken tofu","3 scallions","1 large egg","1/4 cup finely chopped fresh parsley leaves","a 15-ounce container nonfat ricotta","3/4 cup grated part-skim mozzarella (about 3 ounces)"],"sentences":["Finely chop onion. ","Mince garlic. ","Drain tomatoes and reserve juice. ","Coarsely chop tomatoes.","In a 12-inch skillet cook onion and garlic in oil over moderate heat until softened. ","Add tomatoes and reserved juice and cook over moderate heat, stirring occasionally, 40 minutes, or until thickened. ","Stir in vinegar, sugar, and salt and pepper to taste. ","Remove skillet from heat and cool sauce. ","Tomato sauce may be made 1 day ahead and chilled, covered.","In a 5-quart kettle bring 4 quarts salted water to a boil for shells. ","In boiling water cook pasta until al dente and drain in a colander.","Preheat oven to 350°F.","Drain tofu. ","Finely chop scallions. ","In a small bowl lightly beat egg.","In a food processor blend tofu, scallions, egg, parsley, ricotta, and 1/2 cup mozzarella until smooth. ","Spread about 1 cup tomato sauce in a baking dish. ","Fill each pasta shell with about 1 tablespoon cheese mixture and arrange shells in one layer, cheese sides up, over sauce. ","Pour remaining tomato sauce over shells and sprinkle with remaining 1/4 cup mozzarella. ","Bake shells in middle of oven 30 minutes, or until sauce is bubbling and cheese is melted."]},{"origin_id":"54a4102c19925f464b37487b","title":"Summer Pasta with Olives, Roasted Peppers and Capers","image_url":"","ingredients":["2 red bell peppers","2 yellow bell peppers","3 tablespoons olive oil","1 large onion, chopped","2 garlic cloves, minced","1/3 cup chopped fresh parsley","2 pounds tomatoes, chopped","1/2 cup pitted brine-cured black olives (such as Kalamata), chopped","1/4 cup drained capers","2 tablespoons chopped fresh marjoram or 2 teaspoons dried","1/2 cup water","1 pound medium pasta shells","1 cup freshly grated pecorino Romano cheese (about 3 ounces)"],"sentences":["Char peppers over gas flame or in broiler until blackened on all sides. ","Enclose in paper bag. ","Let stand 10 minutes. ","Peel, seed and chop peppers.","Heat oil in large pot over medium-high heat. ","Add onion, garlic and half of parsley; sauté 3 minutes. ","Add peppers, tomatoes and next 4 ingredients. ","Reduce heat, cover and simmer 15 minutes. ","Season with salt and pepper. ","(Can be prepared 1 day ahead. ","Cool. ","Cover; refrigerate. ","Bring to simmer before using.)","Cook pasta in large pot of boiling salted water until just tender but still firm to bite. ","Drain. ","Return pasta to pot. ","Add sauce and 1/2 cup cheese; toss. ","Season with salt and pepper. ","Transfer to large bowl. ","Sprinkle with remaining parsley. ","Serve, passing 1/2 cup cheese separately. ","v"]},{"origin_id":"54a4739319925f464b399b0a","title":"Sun-Dried Tomato Fettuccine","image_url":"","ingredients":["1 cup dry-pack sun-dried tomatoes","1/2 cup olive oil","4 garlic cloves, minced","1/2 teaspoon dried crushed red pepper","1 pound spaghetti, freshly cooked","1 cup freshly grated Parmesan","1/2 cup toasted pine nuts","Additional parmesan"],"sentences":["Place sun-dried tomatoes in small bowl. ","Add enough boiling water to just cover tomatoes. ","Let stand until tomatoes are soft, about 1 minute. ","Drain. ","Coarsely chop tomatoes.","Heat olive oil in heavy small skillet. ","Add sun-dried tomatoes, garlic and dried crushed red pepper. ","Sauté until garlic is just golden, about 3 minutes. ","Transfer mixture to large bowl. ","Add spaghetti and 1 cup Parmesan. ","Toss well. ","Sprinkle with pine nuts. ","Serve, passing additional parmesan separately."]},{"origin_id":"5548deed6997a6ba1fd2a2d7","title":"Tagliatelle with Asparagus and Parmesan Fonduta","image_url":"http://assets.epicurious.com/photos/5548df346997a6ba1fd2a2d9/6:4/w_620%2Ch_413/56389514_tagliatelle-asparagus-parmesan_1x1.jpg","ingredients":["2 large egg yolks","1 1/2 cups crème fraîche","5 ounces Parmesan cheese, finely grated, plus a bit more for finishing","1 medium garlic clove, finely grated on a rasp-style grater","Kosher salt","1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole","1/2 recipe Fresh Egg Pasta , cut into tagliatelle"],"sentences":["Bring a large pot of water to a boil. ","Meanwhile, bring an inch or two of water to a boil in a small pot. ","Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.","Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). ","The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. ","Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. ","Set the bowl aside in a warm place.","Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. ","If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. ","If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. ","Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.","Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. ","Pour in most of the fonduta and toss gently but well. ","Season to taste with salt and more fonduta, if you'd like. ","Transfer to bowls, top with a little more Parmesan, and eat straightaway."]},{"origin_id":"54a419c819925f464b3764b9","title":"Thai-Style Fusilli with Eggplant and Shiitake","image_url":"","ingredients":["6 ounces fusilli (long spiral spaghetti)","1 small eggplant (about 1/2 pound)","1/4 pound fresh shiitake mushrooms","1 bunch scallions","6 vine-ripened cherry tomatoes","1/4 fresh jalapeño chili","1 tablespoon chopped peeled fresh gingerroot","2 teaspoons chopped garlic","2 tablespoons vegetable oil","1/2 cup well-stirred canned unsweetened coconut milk","1/3 cup coarsely chopped fresh basil leaves"],"sentences":["Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for cooking fusilli.","Cut eggplant into 1/2-inch cubes and transfer to a colander set over a bowl. ","Sprinkle eggplant lightly with salt and let drain 10 minutes. ","While eggplant is draining, discard stems from mushrooms and cut caps into 3/4-inch pieces. ","Cut scallions diagonally into thin slices. ","Quarter tomatoes and chop jalapeño including seeds (wear rubber gloves). ","Rinse eggplant and squeeze dry, discarding any liquid in bowl.","Boil fusilli until al dente.","While fusilli is boiling, in a large non-stick skillet cook gingerroot and garlic in oil over moderately high heat, stirring, until fragrant, about 30 seconds. ","Add eggplant and mushrooms and sauté, stirring constantly, until softened, 3 to 4 minutes. ","Add scallions and sauté, stirring, until eggplant is tender, about 2 minutes. ","Stir in coconut milk, tomatoes, jalapeño, basil, and salt and pepper to taste and cook just until heated through, about 30 seconds.","Drain fusilli in a colander and in a bowl toss with sauce."]},{"origin_id":"54a45fec6529d92b2c025150","title":"Three-Cheese Chicken Breasts in Tomato Sauce","image_url":"","ingredients":["1/4 cup olive oil","6 skinless boneless chicken breast halves","1/2 large onion, chopped","2 large garlic cloves, chopped","1 tablespoon dried oregano","1 15-ounce can tomato sauce","1 14 1/2-ounce can Italian-style stewed tomatoes","1/3 cup dry white wine","2 bay leaves","8 ounces penne, freshly cooked","1 cup grated mozzarella cheese","1/3 cup grated Asiago or Romano cheese","1/3 cup grated Parmesan cheese"],"sentences":["Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. ","Heat oil in heavy large skillet over high heat. ","Season chicken with salt and pepper. ","Add chicken to skillet;sauté until outside is white, about 1 minute per side; transfer to plate. ","Add onion, garlic and oregano to skillet and sauté until onion begins to soften, about 4 minutes. ","Add tomato sauce, stewed tomatoes with their juices, wine and bay leaves and cook until sauce thickens, breaking up tomatoes with spoon, about 8 minutes; discard bay leaves.","Line prepared dish with penne. ","Arrange chicken over. ","Spoon sauce over, covering chicken and pasta completely. ","Mix cheeses in small bowl. ","Sprinkle cheeses over sauce. ","Bake until chicken is just cooked through and sauce bubbles, about 20 minutes."]},{"origin_id":"54a4334a6529d92b2c0161b7","title":"Three-Cheese Sorrentinos with Tomato-Olive Sauce","image_url":"","ingredients":["1/2 tablespoon olive oil","3/4 cup chopped shallots","1 8-ounce piece Brie, rind trimmed, cheese cut into 1/4-inch dice","1 cup (scant) diced mozzarella (about 4 ounces)","1/2 cup diced soft fresh goat cheese (about 4 ounces)","36 wonton wrappers","1 egg white, beaten to blend","1/4 cup olive oil","1 cup chopped onion","1 garlic clove, chopped","1 large red jalapeño chile, seeded, chopped","2 cups chopped plum tomatoes (about 12 ounces)","1 cup canned diced tomatoes with juices","1/4 cup chopped pitted green Greek olives","1/4 cup chopped pitted Kalamata olives","1/4 cup chopped fresh basil","1/4 cup (1/2 stick) unsalted butter"],"sentences":["Heat oil in heavy small skillet over medium heat. ","Mix in shallots. ","Cover and cook 5 minutes. ","Transfer shallots to medium bowl and cool. ","Add all cheeses and toss to coat.","Place 2 wonton wrappers on work surface; brush with egg white. ","Mound 1 rounded tablespoon filling in center of 1 wrapper; cover with second wrapper, egg white side facing down. ","Using fingertips, press around edges and filling to seal. ","Repeat with remaining wrappers, egg white, and filling, forming total of 18 ravioli. ","Place ravioli in single layer on lightly floured baking sheet. ","Cover with dry towel, then plastic wrap. ","DO AHEAD Can be made 6 hours ahead; refrigerate.","Heat oil in heavy large skillet over medium-high heat. ","Add onion, garlic, and jalapeño; sauté 5 minutes. ","Add all tomatoes, all olives, and basil. ","Cover and simmer 12 minutes to blend flavors. ","Season to taste with salt and pepper.","Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 6 minutes.","Meanwhile, melt butter in heavy large skillet over medium heat; set aside. ","Using strainer, transfer ravioli to skillet with melted butter. ","Toss gently over medium heat to coat with butter, about 2 minutes. ","Spoon tomato sauce onto 6 plates. ","Top each with 3 ravioli and serve."]},{"origin_id":"54a44e3119925f464b38d002","title":"Tomato, Eggplant and Black Olive Sauce with Rosemary","image_url":"","ingredients":["3 large eggplants (about 3 pounds total), peeled, cut into 1-inch cubes","1 tablespoon salt","2/3 cup olive oil","3 onions, finely chopped","3 garlic cloves, finely chopped","1 1/2 tablespoons chopped fresh rosemary","3 28-ounce cans diced tomatoes in juice","3 tablespoons tomato paste","1 cup pitted Kalamata olives or other brine-cured black olives, sliced"],"sentences":["Toss eggplant with 1 tablespoon salt in large colander. ","Set colander over bowl. ","Let stand 30 minutes to allow excess liquid to drain from eggplant. ","Using paper towels, pat eggplant dry.","Heat oil in heavy large pot over medium-high heat. ","Add eggplant, onions and garlic. ","Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes. ","Add rosemary; cook 1 minute. ","Add tomatoes with juices and tomato paste. ","Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. ","Mix in olives and simmer 5 minutes longer. ","Season sauce to taste with salt and pepper. ","(Can be prepared 1 day ahead. ","Cool. ","Cover and refrigerate. ","Rewarm before serving.)"]},{"origin_id":"54a43f4c19925f464b38a94e","title":"Timballo","image_url":"http://assets.epicurious.com/photos/560df292f3a00aeb2f1d5d60/6:4/w_620%2Ch_413/230467.jpg","ingredients":["1 1/2 tablespoons extra-virgin olive oil","1/2 lb sweet Italian sausage meat (remove casings if in links)","1 medium onion, finely chopped","1 Turkish or 1/2 California bay leaf","1 carrot, finely chopped","1 celery rib, finely chopped","1/4 teaspoon salt","1 tablespoon tomato paste","1/2 cup dry red wine","1 (14- to 15-oz) can whole tomatoes in juice, forced with juices through a food mill (1 1/2 cups)","Pinch of sugar","3/4 lb ziti","1 lb green Swiss chard, stems and center ribs discarded and leaves coarsely chopped (4 cups)","1 1/2 tablespoons unsalted butter","2 garlic cloves, minced","1 tablespoon all-purpose flour","1 cup whole milk","1/4 teaspoon salt","1/8 teaspoon white pepper","1/8 teaspoon freshly grated nutmeg","1 oz finely grated Parmigiano-Reggiano (1/2 cup)","4 oz fresh mozzarella (not unsalted), cut into 1/2-inch cubes (scant 1cup)","Special equipment: a 2-qt soufflé dish; parchment paper; a 6- to 8-qt wide pot","",""],"sentences":["Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, breaking up lumps with a fork, until no longer pink, about 5 minutes. ","Add onion and bay leaf and sauté, stirring frequently, until onion begins to brown, 5 to 7 minutes. ","Add carrot, celery, and salt and sauté, stirring occasionally, until vegetables begin to soften, about 4 minutes. ","Add tomato paste and cook, stirring constantly, 1 minute, then add wine and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated, 1 to 2 minutes. ","Add tomato purée and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes. ","Cool sauce and discard bay leaf.","Cook pasta in a 6- to 8-quart pot of boiling  until al dente, then transfer with a skimmer to a colander to drain (do not rinse), reserving water in pot to cook chard. ","Cool pasta, spread in a baking pan, to warm.","Add chard to pot and simmer, uncovered, until tender, 3 to 5 minutes, then transfer with skimmer to a bowl of ice and cold water. ","Drain chard and squeeze handfuls, then finely chop.","Heat butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. ","Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking. ","Bring to a boil, whisking. ","Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes. ","Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat.","Put oven rack in lower third of oven and preheat oven to 375°F.","Oil soufflé dish and line bottom with a round of parchment paper, then oil parchment. ","Cover bottom of dish with a single layer of pasta. ","Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese. ","Arrange one third of remaining pasta over meat sauce in soufflé dish and top with all of chard, then another layer of pasta (about half of remainder). ","Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese. ","Top with remaining pasta. ","(You may have pasta left over.) ","Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil.","Bake in a  in wide 6- to 8-quart pot until bubbling and a metal skewer or thin knife inserted in center of timballo comes out hot to the touch, about 1 hour. ","Remove soufflé dish from water bath and let stand, covered, 15 minutes. ","Remove foil and parchment and run a knife around edge of timballo to loosen, then invert a platter over soufflé dish and invert timballo onto platter. ","Remove soufflé dish and remaining parchment."]},{"origin_id":"54a44d8d6529d92b2c01d441","title":"Tomato-Coriander Bruschetta","image_url":"","ingredients":["2 tablespoons whole coriander seeds","2 12-ounce bags or baskets cherry tomatoes, stemmed","1/4 cup extra-virgin olive oil","2 garlic cloves, minced","1/2 teaspoon dried crushed red pepper","4 teaspoons chopped fresh marjoram","1 sourdough baguette, cut crosswise into 1/2-inch-thick rounds"],"sentences":["Preheat oven to 400°F. Stir coriander seeds in heavy small skillet over medium heat until aromatic, about 1 minute. ","Cool seeds 10 minutes. ","Place in plastic bag; crush coarsely with mallet.","Combine tomatoes, olive oil, garlic, and crushed red pepper on rimmed baking sheet; toss to blend. ","Sprinkle generously with salt. ","Bake until tomatoes are golden brown and soft, about 15 minutes, then broil until brown in spots, about 2 minutes. ","Mix in coriander and marjoram. ","Cool topping on sheet 15 minutes.","Arrange bread slices on baking sheet. ","Bake until just beginning to color, about 5 minutes. ","Mound tomato topping on toasts. ","Arrange on platter and serve."]},{"origin_id":"54a422bb19925f464b3791c9","title":"Tomato-Basil Sauce with Polenta","image_url":"http://assets.epicurious.com/photos/54b0b2581cc76a014cfae9e1/6:4/w_620%2Ch_413/395927_sauce-polenta_1x1.jpg","ingredients":["5 tablespoons extra-virgin olive oil, divided","1 16- to 18-ounce packaged cooked polenta log, cut into 1/2-inch rounds","2 pounds cherry tomatoes (about 6 cups)","7 garlic cloves, thinly sliced","1 shallot, finely chopped (about 1/4 cup)","2 teaspoons kosher salt","1/2 teaspoon freshly ground black pepper","8 large sprigs basil"],"sentences":["Arrange racks in upper and lower thirds of oven; preheat to 425°. ","Line a large rimmed baking sheet with foil and brush with 1 Tbsp. ","oil. ","Arrange polenta rounds on oiled sheet.","Very coarsely chop (do not purée) half the tomatoes in a food processor. ","Cut remaining tomatoes in half (quarter if large). ","Combine tomatoes in a bowl with 4 tablespoons oil and remaining ingredients. ","Toss to coat.","Stack three 24x12\" sheets of parchment paper on another baking sheet. ","(Don't use foil-the tomato acid will react with aluminum.) ","Spoon tomato mixture onto one side of stacked parchment. ","Fold parchment layers over mixture and crimp edges tightly to form a sealed packet.","Place baking sheet with tomato packet on upper rack and sheet with polenta on lower rack. ","Bake, turning polenta rounds once, until polenta is light golden and tomatoes are saucy (carefully open packet to check; steam will escape), 25-30 minutes. ","(You can also cook polenta in a grill pan or on a charcoal or gas grill.)","Spoon tomato sauce over polenta."]},{"origin_id":"54a468e219925f464b397197","title":"Tomato-Sausage Sauce","image_url":"","ingredients":["1/2 cup olive oil","2 pounds mild Italian sausages, casings removed","2 large onions, chopped","1/4 cup chopped garlic","1 6-ounce can tomato paste","2 28-ounce cans Italian-style tomatoes","1 cup water","1 cup chopped fresh basil (about 4 large bunches)"],"sentences":["Heat oil in heavy large pot over high heat. ","Add sausage; sauté until brown, breaking up with back of spoon, about 6 minutes. ","Add onions and garlic to pot; sauté until onions are translucent, about 8 minutes. ","Mix in tomato paste. ","Add tomatoes with their juices, water and basil. ","Bring sauce to simmer, breaking up tomatoes with back of spoon. ","Reduce heat to medium and simmer until sauce is thickened to desired consistency, stirring occasionally, about 45 minutes. ","Season with salt and pepper."]},{"origin_id":"54a45b7f19925f464b3936b6","title":"Three-Cheese Lasagna with Italian Sausage","image_url":"http://assets.epicurious.com/photos/5776e6f66cd1d6f116956b11/6:4/w_620%2Ch_413/three-cheese-lasagna-with-italian-sausage.jpg","ingredients":["1 tablespoon olive oil","1 cup chopped onion","3/4 cup finely chopped peeled carrots","2 tablespoons minced garlic","8 ounces lean ground beef","6 ounces spicy Italian sausages, casings removed","1 28-ounce can crushed tomatoes with added puree","1/4 cup tomato paste","1/4 cup chopped fresh basil","1 tablespoon golden brown sugar","1 tablespoon dried oregano","1 bay leaf","1/2 teaspoon dried crushed red pepper","15 lasagna noodles (about 12 ounces)","2 15-ounce containers part-skim ricotta cheese","1 cup grated Parmesan cheese (about 3 ounces)","1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry","2 large eggs","4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)"],"sentences":["Heat oil in heavy large saucepan over medium heat. ","Add onion, carrots and garlic; sauté until softened, about 12 minutes. ","Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. ","Add remaining ingredients. ","Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. ","Discard bay leaf. ","Cool.","Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. ","Drain; cover with cold water.","Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. ","Mix in spinach. ","Season to taste with salt and pepper. ","Mix in eggs.","Drain pasta and pat dry. ","Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. ","Place 5 noodles over sauce, overlapping to fit. ","Spread half of ricotta-spinach mixture evenly over noodles. ","Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. ","Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). ","Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. ","Arrange remaining 5 noodles over sauce. ","Spread remaining sauce over noodles. ","Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. ","(Can be prepared up to 1 day ahead. ","Cover tightly with plastic wrap and refrigerate.) ","Cover baking dish with aluminum foil. ","Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. ","Let lasagna stand 15 minutes before serving."]},{"origin_id":"54a43c9519925f464b38a1b5","title":"Tricolor Tomato Fettuccine","image_url":"http://assets.epicurious.com/photos/560df258f3a00aeb2f1d5d00/6:4/w_620%2Ch_413/109695.jpg","ingredients":["2/3 cup olive oil, divided","6 large shallots, thinly sliced","4 large garlic cloves, thinly sliced","4 pounds red, yellow, and green heirloom tomatoes, seeded, coarsely chopped (about 6 1/2 cups)","1/2 cup thinly sliced fresh basil","2 tablespoons chopped fresh oregano","12 ounces fettuccine","2 ounces shaved Parmesan cheese"],"sentences":["Heat 1/3 cup oil in large skillet over medium-high heat. ","Add shallots and sauté 5 minutes. ","Add garlic; sauté 2 minutes. ","Reduce heat to medium; add tomatoes and herbs. ","Stir until tomatoes are heated through, about 2 minutes. ","Remove from heat; season with salt and pepper.","Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. ","Drain; transfer to bowl. ","Top with tomato mixture. ","Drizzle with 1/3 cup oil and sprinkle with Parmesan."]},{"origin_id":"54a45d2519925f464b393ea8","title":"Tuna, Lemon, and Caper Sauce","image_url":"","ingredients":["1 can (6 ounces) tuna (chunk or solid in olive oil), drained","1 large garlic clove, finely chopped","grated zest of 1 medium lemon","2 tablespoons fresh lemon juice","1/4 cup fruity olive oil","1/2 teaspoon salt, or to taste","freshly ground black pepper","2 tablespoons capers, drained","1/4 cup fresh flat-leaf parsley, chopped","freshly grated Parmesan cheese"],"sentences":["Place tuna in pasta serving bowl and break it into large bite-size pieces. ","Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. ","Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. ","Once the water comes to a boil, remove bowl and set aside.","Cook pasta in large pot of boiling salted water until al dente. ","Drain pasta well and immediately add to sauce in bowl. ","Sprinkle with parsley and toss. ","Serve at once with Parmesan cheese. ","Pass the pepper mill.","Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine."]},{"origin_id":"54a45c2419925f464b393a83","title":"Turkey Noodle Soup with Tomatoes","image_url":"","ingredients":["the carcass of 1 turkey, broken into large pieces","2 ribs of celery, chopped coarse","3 carrots, chopped coarse","3 garlic cloves","2 small onions, quartered","1 teaspoon black peppercorns","a 28-ounce can plum tomatoes, chopped coarse and drained well in a colander","6 ounces wide egg noodles","1/4 cup finely chopped fresh parsley leaves"],"sentences":["In a large kettle or stockpot combine the carcass, the celery, the carrots, the garlic, the onions, the peppercorns, and enough water to cover the mixture by 2 inches (about 6 quarts) and simmer the mixture, uncovered, for 3 hours. ","Strain the stock through a large sieve into a large bowl, leaving the solids in the sieve, return the stock to the kettle, and boil it until it is reduced to about 10 cups.","When the solids in the sieve are cool enough to handle, remove any turkey meat from the carcass and add it to the stock with the carrots, crushed lightly, discarding the remaining solids. ","Add the tomatoes and bring the soup to a boil. ","Stir in the noodles, boil the soup, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender, and stir in the parsley and salt and ground black pepper to taste. ","The soup may be made in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 months."]},{"origin_id":"54a4156a6529d92b2c005ae7","title":"Trio of Marinated Goat Cheeses","image_url":"","ingredients":["1 11-ounce log fresh soft goat cheese (such as Montrachet)","5 large garlic cloves (unpeeled), pierced","1/2 cup (about) plus 2 tablespoons olive oil","5 sun-dried tomatoes","5 small sprigs fresh rosemary","5 small sprigs fresh thyme","7/8 to 1 ounce dried porcini mushrooms*","1/2 cup (about) plus 2 tablespoons olive oil","1 large garlic clove, minced","1 tablespoon minced fresh parsley","Salt and pepper","","1/4 cup plus 2 tablespoons walnuts (about 1 1/2 ounces)","1/2 cup (about) walnut oil","Pepper","*Dried porcini are available at Italian markets and specialty foods stores."],"sentences":["Cut goat cheese into twelve 1/2-inch-thick rounds. ","Set rounds aside.","Preheat oven to 350°F. Place garlic in heavy small pan. ","Drizzle with 2 tablespoons oil. ","Bake until garlic is tender when pierced with small sharp knife, about 20 minutes. ","Cool slightly; peel garlic cloves. ","Reserve oil in pan.","Place sun-dried tomatoes in small bowl. ","Add enough boiling water to cover. ","Let tomatoes stand until softened, about 15 minutes. ","Drain; pat dry.","Put 1 tomato, 1 garlic clove and 1 sprig each rosemary and thyme in bottom of 8-ounce jar. ","Drizzle with 1 1/2 teaspoons oil reserved from garlic. ","Place 1 cheese round atop herbs. ","Drizzle with more reserved olive oil. ","Repeat layering, using remaining tomatoes, garlic, herbs, garlic oil and 3 more cheese rounds. ","Pour in enough olive oil to fill jar completely. ","Seal tightly. ","(Can be prepared 1 week ahead; refrigerate.)","Rinse mushrooms briefly with cold water; drain. ","Place mushrooms in small bowl. ","Add enough boiling water to cover and let stand until softened, about 30 minutes. ","Drain mushrooms.","Heat 2 tablespoons olive oil in heavy small skillet. ","Add garlic and sauté until just golden, about 3 minutes. ","Add mushrooms and cook until just heated through, stirring occasionally, about 1 minute. ","Mix in parsley. ","Season with salt and pepper. ","Cool completely.","Layer mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar, beginning and ending with mushrooms. ","Pour in enough oil to fill jar completely. ","Seal tightly. ","(Can be prepared up to 1 week ahead; refrigerate.)","Preheat oven to 350°F. Place walnuts on small cookie sheet. ","Toast until golden brown and fragrant, stirring occasionally, about 12 minutes. ","Cool completely.","Finely chop walnuts. ","Layer walnuts, walnut oil and remaining 4 goat cheese rounds in 8-ounce jar, seasoning each layer generously with pepper. ","Pour in enough walnut oil to fill jar completely. ","Seal tightly. ","(Can be prepared up to 1 week ahead; refrigerate.)"]},{"origin_id":"54a42b6f6529d92b2c00fc8e","title":"Tuscan Turkey Sauce and Pasta","image_url":"","ingredients":["5- to 6-pound turkey, cut in quarters and prepared as for Turkey Chili","2 large onions, coarsely chopped","3 tablespoons butter","3 tablespoons olive oil","6 large ripe tomatoes, peeled, seeded, and chopped","1/2 cup fresh basil leaves, finely chopped, or 2 to 3 teaspoons dried basil","Salt, freshly ground pepper to taste","","2 to 3 pounds hot spaghettini, cooked al dente and drained","Grated Romano cheese","Grated Parmesan cheese"],"sentences":["Cook the turkey in water with onion, celery, parsley and peppers, as for Turkey Chili. ","Remove and cool. ","Cut the meat from the bird into small dice. ","Reduce the broth to 4 cups.","Sauté the onion in the butter and oil, add the tomatoes and simmer until the tomatoes are melted into the onions. ","Add the basil, salt and freshly ground pepper. ","Combine with the 4 cups broth and cook down for 20 minutes. ","Add the diced turkey and heat through.","Put the pasta on a large platter (toss it with a little oil first). ","Spoon some of the turkey sauce over the top and serve the remainder in a bowl. ","Serve grated cheese in bowls, to sprinkle on top. ","Drink a Volpolicella or Chianti."]},{"origin_id":"54a41bda6529d92b2c006d87","title":"Turkey Ragù with Pasta","image_url":"","ingredients":["1 medium onion","2 carrots","1 celery rib","1 red bell pepper","3 garlic cloves","1 teaspoon unsalted butter","1 teaspoon olive oil","1 pound lean ground turkey","1 teaspoon dried rosemary, crumbled","1/4 teaspoon dried oregano, crumbled","1/2 cup dry red wine","two 14-ounce cans crushed tomatoes in thick purée","1 tablespoon tomato paste","1 3/4 cups beef broth (14 fluid ounces)","2 pinches cinnamon, or to taste","1 pound dried spiral-shaped pasta such as fusilli (long spiral spaghetti)"],"sentences":["Finely chop onion, carrots, celery, and bell pepper. ","Mince garlic.","In a large heavy non-stick skillet melt butter with oil over moderate heat until foam subsides and cook turkey, stirring and breaking up lumps, until just cooked through, about 3 minutes. ","With a slotted spoon transfer turkey to a bowl and in fat remaining in skillet cook chopped vegetables, garlic, rosemary, oregano, and salt and pepper to taste over moderate heat, stirring occasionally, until vegetables are just softened, about 4 minutes. ","Add wine and cook until most of liquid is evaporated. ","Stir in 1 can tomatoes with purée, tomato paste, broth, and cinnamon and simmer 15 minutes. ","Add turkey with any juices in bowl and remaining can tomatoes with purée and simmer, stirring, 15 minutes. ","Season sauce with salt and pepper and keep warm, covered. ","Sauce may be made 1 day ahead and cooled, uncovered, before being chilled, covered. ","Reheat sauce over low heat.","Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. ","Cook pasta in boiling water until al dente. ","Drain pasta in a colander and in a serving bowl toss pasta with sauce."]},{"origin_id":"54a454f319925f464b390d6d","title":"Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce","image_url":"http://assets.epicurious.com/photos/5612e58af35fab51707e7d5e/6:4/w_620%2Ch_413/100988.jpg","ingredients":["1 tablespoon olive oil","1 1/4 pounds hot Italian turkey sausages, casings removed","Spicy Tomato Sauce","1 15-ounce container ricotta cheese","1 10-ounce package frozen chopped spinach, thawed, squeezed dry","1 3/4 cups grated Parmesan cheese","2 large eggs","3 tablespoons whipping cream","1/2 teaspoon dried basil","1/2 teaspoon dried oregano","1/2 teaspoon ground black pepper","9 uncooked lasagna noodles","3 cups shredded provolone cheese (about 12 ounces)"],"sentences":["Heat oil in large skillet over medium heat. ","Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. ","Add Spicy Tomato Sauce. ","Simmer 5 minutes.","Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. ","Set aside. ","Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. ","Place 3 noodles over sauce in single layer. ","Spread 1 cup sauce over noodles. ","Spoon 1 cup ricotta mixture over sauce. ","Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. ","Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. ","Arrange remaining 3 noodles over cheese. ","Spoon 1 cup sauce over noodles. ","Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. ","Dollop remaining ricotta mixture atop lasagna. ","Spoon 2 1/2 cups sauce around ricotta dollops. ","Tightly cover baking dish with foil.","Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. ","Let lasagna stand 15 minutes before serving. ","(Can be prepared 1 day ahead. ","Cool slightly. ","Cover and refrigerate. ","Rewarm, covered with foil, in 350°F. oven about 45 minutes.)","Meanwhile, rewarm remaining sauce in small saucepan over medium heat. ","Serve lasagna, passing remaining sauce."]},{"origin_id":"54a42e9c6529d92b2c012637","title":"Veal Chops with Saffron Orzo and Tomato Sauce","image_url":"http://assets.epicurious.com/photos/560d99c17b55306961bf76d9/6:4/w_620%2Ch_413/238671.jpg","ingredients":["4 (1/2-inch-thick) veal chops (rib or loin; 7 ounces each)","3/4 teaspoon salt","1/2 teaspoon black pepper","3 tablespoons olive oil","1 garlic clove, finely chopped","1/2 cup dry white wine","2 (10-ounces) containers grape tomatoes","1 teaspoon finely chopped fresh rosemary","1 1/2 cups orzo (10 ounces)","Scant 1/4 teaspoon crumbled saffron threads","2 tablespoons unsalted butter","3/4 ounce finely grated Parmigiano-Reggiano"],"sentences":["Pat chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.","Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chops, turning over once, until golden and just cooked through, 6 to 7 minutes total. ","Transfer to a plate.","Add garlic to skillet and cook over moderate heat, stirring, 30 seconds. ","Stir in wine, tomatoes, rosemary, and remaining 1/4 teaspoon each of salt and pepper and simmer, gently pressing on tomatoes until they collapse, about 10 minutes.","Meanwhile, cook orzo with saffron in a 3-quart saucepan of boiling salted water until al dente. ","Drain well in a sieve and return to saucepan, then stir in butter and cheese.","Reheat chops in sauce and serve with orzo."]},{"origin_id":"54a4291d6529d92b2c00df79","title":"Vegetable and Chickpea Ragout","image_url":"http://assets.epicurious.com/photos/54b3e4f921388ef838b0d843/6:4/w_620%2Ch_413/355370_vegetable-chickpea-ragout_1x1.jpg","ingredients":["1 can (14.5 ounces) diced tomatoes","1 cup canned chickpeas, rinsed and drained","1/2 cup Onion and Garlic Mix","1/2 cup Broccoli and Red Bell Pepper Mix","1/2 teaspoon salt","1/4 teaspoon dried oregano","1/4 teaspoon black pepper","1/8 teaspoon red pepper flakes","4 artichoke hearts in water, drained and quartered","1/2 cup frozen peas","1/4 cup sliced black olives","1/2 cup whole-wheat penne, cooked","1/4 cup chopped fresh basil"],"sentences":["Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. ","Add artichokes, peas and olives; cook 10 minutes more.","While cooking, make the filling for the shepherd's pie. ","If not eating immediately, pour into an airtight container and freeze. ","Otherwise, toss with penne and basil and serve.","Microwave on high 2 minutes; stir; microwave 2 minutes more. ","Mix with penne and basil."]},{"origin_id":"54a42ce019925f464b3809e8","title":"Tuscan Beef Stew with Polenta","image_url":"","ingredients":["3 tablespoons olive oil","1 red onion, cut into medium dice","3 carrots, peeled and cut into 1/2-inch pieces","3 stalks celery, cut into 1/2-inch pieces","2 pounds stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes","2 1/2 cups dry red wine","8 sprigs fresh thyme","3 medium tomatoes, halved","3/4 teaspoon kosher salt","1/2 teaspoon freshly ground black pepper","1 tablespoon olive oil","4 cups vegetable stock or broth","1 cup polenta (coarse cornmeal)"],"sentences":["In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. ","Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. ","Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. ","Add wine and thyme, stir well, and bring to boil. ","Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.","Pour olive oil into large serving bowl and swirl to coat. ","Set aside.","In heavy, large pot over moderately high heat, bring stock to boil. ","Lower heat to moderate and slowly add polenta, stirring constantly. ","Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. ","Transfer to oil-coated serving bowl and keep warm.","When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. ","Transfer stew to large serving bowl. ","Serve polenta alongside."]},{"origin_id":"54a42fd36529d92b2c013672","title":"Tuscan Farro and Bean Soup","image_url":"","ingredients":["1 cup dried borlotti or cranberry beans","3 tablespoons extra-virgin olive oil plus additional for drizzling","1 large onion, coarsely chopped","2 carrots, coarsely chopped","1 celery rib, coarsely chopped","2 garlic cloves, smashed and peeled","10 cups water","1 large tomato (1/2 lb), coarsely chopped","1/4 cup loosely packed fresh flat-leaf parsley leaves","10 fresh sage leaves","3 sprigs fresh thyme","1 cup whole-grain farro","2 1/2 teaspoons salt","1/2 teaspoon black pepper"],"sentences":["Pick over and rinse beans. ","Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours. ","Alternatively, quick-soak beans. ","Drain well.","Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. ","Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring occasionally and adding more water if necessary to keep beans covered, until beans are tender, 2 to 3 hours.","Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl. ","Return soup to pot and bring to a boil. ","Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. ","Stir in pepper and serve drizzled with additional oil."]},{"origin_id":"54a41c8a6529d92b2c006fe5","title":"Turkey Soup with Orzo and White Beans","image_url":"","ingredients":["2 tablespoons olive oil","2 medium onions","6 garlic cloves, minced","3 pounds turkey wings, cut at joints","9 cups canned low-salt chicken broth","2 teaspoons dried oregano","1 28-ounce can diced tomatoes in juice","3 carrots, peeled, chopped","1 cup chopped celery","1 cup orzo (rice-shaped pasta)","2 15-ounce cans cannellini (white kidney beans), drained, rinsed","1/2 cup thinly sliced fresh basil"],"sentences":["Heat oil in heavy large pot over medium heat. ","Add onions and garlic; sauté until translucent. ","Add turkey wings, chicken broth and oregano. ","Cover; simmer over medium-low heat 1 hour.","Using tongs, transfer wings to work surface; cool. ","Remove meat from bones; discard skin and bones. ","Mix meat into soup. ","Bring to simmer. ","Add tomatoes with juices, carrots and celery. ","Cover; simmer until vegetables are crisp-tender, about 6 minutes. ","(Can be made 1 day ahead. ","Cool soup slightly. ","Chill uncovered until cold, then cover. ","Keep chilled. ","Bring to simmer before continuing.) ","Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. ","Mix in cannellini and basil; cook until heated, about 5 minutes. ","Season with salt and pepper."]},{"origin_id":"54a429cb19925f464b37e3f1","title":"Tuscan Turkey Soupy Noodles","image_url":"http://assets.epicurious.com/photos/54b342fc21388ef838b095b2/6:4/w_620%2Ch_413/358113_turkey-soupy-noodles_1x1.jpg","ingredients":["Carcass from a 12- to 14-pound roast turkey, including skin, or 6 pound turkey wings","4 quarts water","2 medium leeks, greens reserved and white and pale green parts washed (see Cooking Tips) and chopped","6 large garlic cloves, finely chopped","1/4 cup olive oil","1 medium onion, chopped","1 1/2 tablespoons chopped rosemary","3 carrots, chopped","3 celery ribs, chopped","1 (28-ounce) can whole tomatoes in juice, drained and chopped","8 ounces dried egg pasta squares (such as Cipriani brand tagliardi), or dried no-boil egg lasagne sheets (such as Barilla), broken into roughly 1- to 1 1/2-inch pieces","5 to 8 ounces baby spinach","grated Parmigiano-Reggiano"],"sentences":["Break down carcass into smaller pieces. ","Simmer carcass, water, reserved leek greens, and 1/2 teaspoon salt in a 7- to 10-quart heavy pot, uncovered, skimming froth, 3 hours.","Discard large bones with a slotted spoon or tongs, then strain stock through a large sieve into a large bowl (discard solids).","If stock measures less than 10 cups, add water. ","If it measures more, boil until reduced.","If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. ","If not, chill (covered once cool) before removing fat. ","(It will be easier to remove when cool or cold.)","Cook garlic in oil in cleaned pot over medium heat, stirring, until pale golden, about 1 minute. ","Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until golden, 5 to 8 minutes. ","Stir in chopped leeks and rosemary and cook, covered, stirring occasionally, until leeks are softened, about 5 minutes. ","Add carrots, celery, and 1/4 teaspoon salt and cook, stirring occasionally, 3 minutes. ","Stir in tomatoes and stock and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 minutes. ","Season with salt and pepper.","Stir in pasta and briskly simmer soup, stirring occasionally, until pasta is al dente. ","Add spinach and stir until wilted."]},{"origin_id":"54a44dc419925f464b38cda7","title":"Veal and Roasted Vegetable Lasagne Anderson","image_url":"","ingredients":["1 small onion","1/2 pound mushrooms (about 2 cups)","2 garlic cloves","a 28- to 32-ounce can whole tomatoes","1/4 cup drained dried tomatoes packed in oil","1 1/2 tablespoons olive oil","1/4 cup tomato paste (about half a 6-ounce can)","1/2 pound ground veal","1/4 cup chopped fresh basil leaves","2 large red bell peppers","3 medium onions","4 medium carrots","8 large garlic cloves","2 tablespoons olive oil","2 cups grated mozzarella (about 8 ounces)","a 15-ounce container ricotta (about 1 3/4 cups)","grated Romano or Parmesan","1 large egg","1/4 cup finely chopped fresh parsley leaves","1 cup packed fresh basil leaves","twelve 7- by 3 1/2-inch sheets dry no-boil lasagne","1/2 cup grated mozzarella (about 2 ounces)","1/3 cup grated Romano or Parmesan (about 1 ounce)"],"sentences":["Separately chop onion and mushrooms and mince garlic. ","Drain and chop canned tomatoes, reserving juice. ","Finely chop dried tomatoes. ","In a heavy saucepan cook onion and garlic in oil over moderately low heat, stirring, until softened. ","Add mushrooms and cook, stirring, until all liquid they give off is evaporated. ","Add tomato paste, canned tomatoes with reserved juice, and salt and pepper to taste and simmer sauce, covered, stirring occasionally, 30 minutes.","While sauce is simmering, in a non-stick skillet cook veal over moderate heat, stirring, until cooked through. ","Add veal and dried tomatoes to sauce and simmer 10 minutes. ","Stir in basil and remove pan from heat. ","Veal sauce may be made 1 day ahead and chilled, covered. ","Bring sauce to room temperature before using.","Preheat oven to 375°F.","Cut bell peppers and onions into 1-inch pieces and cut carrots into 1- by 1 1/2-inch sticks. ","Coarsely chop garlic. ","In a large shallow baking pan toss vegetables with garlic, oil, and salt and pepper to taste and roast in middle of oven, stirring occasionally, 30 to 35 minutes, or until tender. ","Vegetables may be roasted 1 day ahead and chilled, covered. ","Bring vegetables to room temperature before using.","In a bowl stir together ricotta mixture ingredients until combined well.","Lightly oil a 13- by 9-inch glass baking dish. ","Coarsely shred basil leaves.","Spread about 1 cup veal sauce over bottom of dish and cover with 3 lasagne sheets, making sure they do not touch each other. ","Drop one third ricotta mixture by spoonfuls over pasta and spread evenly. ","Top with one third vegetables. ","Spread about 1 cup sauce over vegetables and sprinkle one third basil over sauce. ","Make more layers in same manner, beginning and ending with pasta. ","Spread remaining sauce evenly over top, completely covering pasta, and sprinkle with grated cheeses.","Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 40 minutes. ","Remove foil and bake lasagne 10 minutes more. ","Let lasagne stand 5 minutes before serving."]},{"origin_id":"54a47ce56529d92b2c02c5d4","title":"Vegetable Couscous Paella","image_url":"","ingredients":["2 1/2 tablespoons olive oil","2 cups chopped onion","1 cup chopped red bell pepper","1 cup chopped green bell pepper","1 tablespoon chopped garlic","1 1/2 teaspoons paprika","2 cups canned vegetable broth","3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped","1 cup frozen peas","1 cup drained canned garbanzo beans (chickpeas)","1/2 cup chopped peeled carrot","1/4 teaspoon crushed saffron threads","1/4 teaspoon cayenne pepper","1 1/2 cups (about 9 1/2 ounces) couscous","6 canned artichoke hearts, quartered","Sliced red bell pepper rings","1 lemon, cut into 8 wedges","Chopped fresh parsley"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. ","Add garlic and paprika and sauté 1 minute. ","Stir in broth and next 6 ingredients. ","Bring to simmer. ","Reduce heat to medium-low. ","Cover and cook 5 minutes to blend flavors. ","Season to taste with salt and pepper.","Mix couscous into vegetable mixture. ","Cover and simmer 1 minute. ","Remove pot from heat. ","Let stand covered 5 minutes. ","Fluff couscous with fork. ","Let paella stand covered 5 minutes longer; fluff with fork again. ","Season to taste with salt and pepper. ","Transfer to serving bowl. ","Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. ","Sprinkle parsley over and serve."]},{"origin_id":"54a46bde19925f464b397d00","title":"Vegetable Frittata with Asiago Cheese","image_url":"","ingredients":["1 1/2 teaspoons olive oil","1 medium-size red onion, chopped","1 red bell pepper, coarsely chopped","1 medium zucchini, chopped","2 cups (packed) spinach leaves, torn into 1-inch pieces","3 large eggs","6 large egg whites","1/2 teaspoon salt","1/4 teaspoon ground black pepper","1 ounce shaved Asiago cheese","1 cup chopped tomatoes","1 tablespoon chopped fresh basil"],"sentences":["Preheat broiler. ","Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. ","Add onion and bell pepper; sauté until golden, about 8 minutes. ","Add zucchini; sauté until tender, about 5 minutes. ","Add spinach; stir until wilted, about 1 minute. ","Season with salt and pepper.","Whisk eggs, egg whites, salt and pepper in medium bowl to blend. ","Pour egg mixture over hot vegetables in skillet; stir gently to combine. ","Reduce heat to medium-low. ","Cook without stirring until eggs are set on bottom, about 5 minutes.","Sprinkle cheese over frittata. ","Broil until cheese melts, about 2 minutes. ","Sprinkle with tomatoes and basil."]},{"origin_id":"54a43dde19925f464b38a4e7","title":"Vegetarian Black Bean Chili","image_url":"http://assets.epicurious.com/photos/578d1fe51edb4f17303e3f0f/6:4/w_620%2Ch_413/vegetarian-black-bean-chili.jpg","ingredients":["1/4 cup olive oil","2 cups chopped onions","1 2/3 cups coarsely chopped red bell peppers (about 2 medium)","6 garlic cloves, chopped","2 tablespoons chili powder","2 teaspoons dried oregano","1 1/2 teaspoons ground cumin","1/2 teaspoon cayenne pepper","3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved","1 16-ounce can tomato sauce","Chopped fresh cilantro","Sour cream","Grated MontereyJack cheese","Chopped green onions"],"sentences":["Heat oil in heavy large pot over medium-high heat. ","Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. ","Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. ","Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. ","Bring chili to boil, stirring occasionally. ","Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. ","Season to taste with salt and pepper.","Ladle chili into bowls. ","Pass chopped cilantro, sour cream, grated cheese, and green onions separately."]},{"origin_id":"55c38e46d264ca7327afd457","title":"Vegetarian Tagine","image_url":"http://assets.epicurious.com/photos/55c3a214a9c6a0784e28f7c6/6:4/w_620%2Ch_413/56389876_vegetarian-tagine_6x4.jpg","ingredients":["1 tablespoon olive oil","1 small onion, diced","1 garlic clove, minced","1 stalk celery, diced","1 carrot, diced","1 teaspoon paprika","1/2 teaspoon ground cinnamon","1/2 teaspoon ground cumin","1/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger","2 teaspoons salt","1 (14.5-ounce) can diced tomatoes","1 small butternut squash, peeled and cut into chunks (about 2 cups)","2 cups cauliflower florets (1 small head)","2 cups low sodium vegetable broth","2 cups cooked chickpeas or 1 (15-ounce) can, rinsed and drained","1/4 cup raisins or currants","3 cups cooked couscous"],"sentences":["1. ","Heat the oil in a large pot over medium heat.","2. ","Add the onions and garlic and cook for 3 minutes.","3. ","Add the celery, carrots, paprika, cinnamon, cumin, ginger and salt. ","Cook an additional 5 minutes, until the veggies are soft and the spices are fragrant.","4. ","Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.","5. ","Cover, reduce the heat to low, and simmer for 15–20 minutes.","6. ","Stir in the chickpeas and raisins and cook an additional 10–15 minutes or until the vegetables are soft.","7. ","Serve over couscous with sliced almonds and green or black olives, if desired."]},{"origin_id":"54a477e46529d92b2c02b257","title":"Vesuvius Tomatoes","image_url":"","ingredients":["2 tablespoons plus 1/2 cup extra-virgin olive oil","2 cups finely chopped onions","12 large ripe plum tomatoes, halved lengthwise","3 large garlic cloves, peeled, bruised","12 fresh basil leaves","1/2 teaspoon salt","1/4 teaspoon sugar","1/8 teaspoon dried crushed red pepper"],"sentences":["Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. ","Add onions and sauté until tender, about 8 minutes. ","Place tomatoes in single layer in large roasting pan. ","Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. ","Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours."]},{"origin_id":"54a47ac76529d92b2c02bd47","title":"Whole-Wheat Pasta Salad with Grilled Zucchini and Olives","image_url":"","ingredients":["1 1/2 pounds vine-ripened tomatoes chopped","1/2 cup red onion, chopped fine","2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt","2 tablespoons red-wine vinegar","1/4 cup olive oil (preferabley extra-virgin) plus additional for brushing  zucchini","","1 1/2 pounds zucchini, cut diagonally into 1/3-inch-thick slices","1 pound whole-wheat penne or other tubular pasta","2/3 cup Kalamata or other brine-cured black olives, chopped coarse","6 ounces ricotta salata or feta cheese, diced","1 1/2 cups whole small or torn large fresh basil leaves"],"sentences":["In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil","Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. ","Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. ","Transfer zucchini as grilled to a small bowl.","In a kettle of salted boiling water cook pasta until just tender and drain well. ","Add hot pasta to tomato mixture and toss well. ","Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. ","Pasta may be made 4 hours ahead and kept covered at room temperature.","Serve pasta warm or at room temperature."]},{"origin_id":"54a45dc319925f464b39411a","title":"Warm Orzo Salad with Grilled Shrimp and Feta Downer-Hazell","image_url":"","ingredients":["2 garlic cloves","1 1/2 tablespoons fresh lemon juice","1/4 cup olive oil","1 tablespoon minced fresh oregano leaves","freshly ground black pepper to taste","1 pound medium shrimp (about 35)","eight 10-inch wooden skewers","1 1/2 cups orzo (rice-shaped pasta; about 11 ounces)","1/2 pound sugar snap peas","2 medium vine-ripened tomatoes","6 scallions","1 cup packed fresh flat-leafed parsley leaves","1/2 garlic clove","2 tablespoons fresh lemon juice","1/4 cup fresh flat-leafed parsley leaves","2 teaspoons minced fresh oregano leaves","freshly ground black pepper to taste","1/4 cup olive oil","1/3 cup crumbled feta (about 2 ounces)"],"sentences":["Mince garlic and in a bowl whisk together with lemon juice, oil, oregano, pepper, and salt to taste. ","Shell shrimp and devein, if desired, and add to marinade, stirring to coat well. ","Marinate shrimp, covered and chilled, 1 hour. ","Prepare grill. ","Soak skewers in warm water 30 minutes.","While grill is heating, fill a 6-quart kettle three fourths full with salted water and bring to a boil for orzo. ","Trim sugar snap peas. ","Chop tomatoes and thinly slice white and pale green parts of scallions. ","Finely chop parsley.","Chop garlic and in a blender blend with remaining dressing ingredients until dressing is emulsified.","Stir orzo into boiling water and cook until al dente. ","Add snap peas and cook 15 seconds. ","Drain pasta and peas and transfer to a large bowl. ","Cool pasta 5 minutes and stir in feta, tomatoes, scallions, and parsley. ","Add dressing to salad and toss well. ","Season salad with salt and pepper.","Thread shrimp onto skewers, discarding marinade. ","Grill shrimp on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 1 to 2 minutes on each side. ","(Alternatively, grill shrimp in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) ","Push shrimp off skewers into salad and toss gently."]},{"origin_id":"54a4626e6529d92b2c025da8","title":"White Bean, Pasta and Roasted Pepper Soup","image_url":"","ingredients":["1/3 cup oil-packed sun-dried tomatoes, chopped, 2 tablespoons oil reserved","1 tablespoon minced garlic","1 teaspoon dried savory","3 cups canned vegetable broth","1/3 cup small pasta bows (farfallini) or small elbow macaroni","1 15-ounce can cannellini (white kidney beans), rinsed, drained","1 7-ounce jar roasted red peppers, drained, sliced"],"sentences":["Heat 2 tablespoons oil reserved from sun-dried tomatoes in heavy large saucepan over medium-low heat. ","Add garlic and savory and stir 1 minute. ","Add broth and sun-dried tomatoes. ","Increase heat to high and bring to boil. ","Add pasta, cover and boil until pasta is almost tender, about 5 minutes. ","Mix in cannellini and peppers. ","Reduce heat; simmer uncovered until pasta is just tender but still firm to bite, about 4 minutes. ","Season to taste with salt and pepper and serve."]},{"origin_id":"54a4094019925f464b37361b","title":"White Beans Puttanesca","image_url":"","ingredients":["2 anchovy fillets, finely chopped","3 garlic cloves, minced","1/4 to 1/2 teaspoon hot red-pepper flakes","3 tablespoons extra-virgin olive oil","2 plum tomatoes, coarsely chopped","1/3 cup pitted Kalamata olives, coarsely chopped","1 tablespoon drained capers, chopped","1 (19-ounce) can cannellini beans, rinsed and drained","1/4 cup chopped basil"],"sentences":["Cook anchovies, garlic, and red-pepper flakes in oil in a medium skillet over medium heat, stirring, until anchovies dissolve, about 1 minute. ","Stir in tomatoes with olives and capers and cook until they begin to soften, about 2 minutes.","Stir in beans and simmer 3 minutes. ","Add basil."]},{"origin_id":"54a42c2019925f464b38004a","title":"Wild Boar Ragù","image_url":"http://assets.epicurious.com/photos/57ea7dcc5380fbcb1621ee20/6:4/w_620%2Ch_413/wild-boar-ragu.jpg","ingredients":["1 large Spanish onion (chopped)","2 tablespoons olive oil","2 pounds boneless wild boar meat (cut for stew)","1 can chopped tomatoes","3 bay leaves","1 cup red wine","5 cloves garlic, crushed","3 dried chili peppers (crushed)","1 cinnamon stick","5 cloves","3 sun-dried tomatoes","3 anchovies or 1 teaspoon anchovy paste","Fresh or dried oregano, basil, and sage","1 tablespoon red wine vinegar","Salt and black pepper to taste","N/A","Pasta (pappardelle or fettuccine)","Grated pecorino cheese (Parmigiano is an acceptable substitute, but pecorino, being sheep cheese, complements game)"],"sentences":["1. ","In a large cast-iron pot, sauté the onion in olive oil until translucent.","2. ","Add the boar meat and brown. ","(That is, cook the meat over high heat, turning frequently, just until it's cooked on the outside.)","3. ","Add the canned tomatoes and the bay leaves.","4. ","Add the wine.","5. ","Gradually add the garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies (or anchovy paste), oregano, basil, sage, red wine vinegar, and salt and black pepper to taste.","6. ","Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours — or longer if possible. ","The longer you simmer this, the more tender the meat will become. ","The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat. ","Take out the cinnamon stick and bay leaves before serving.","7. ","Serve over the pasta and top with grated cheese. ","Accompany with some crusty peasant bread and a good red wine, preferably a strong Italian, like Amarone or Barolo.","Mangia!"]},{"origin_id":"54a411c96529d92b2c005058","title":"Wild Mushroom and Three-Cheese Lasagne","image_url":"","ingredients":["1 7/8-to 1-ounce package dried porcini mushrooms","1 cup hot water","3 tablespoons olive oil","1 medium onion, chopped","12 ounces button mushrooms, sliced","6 to 8 ounces fresh shiitake mushrooms, stemmed, sliced","4 large garlic cloves, minced","1 tablespoon chopped fresh rosemary or 2 teaspoons dried","1/8 teaspoon dried crush red pepper","1/2 cup dry red wine","1 28-ounce can crushed tomatoes with added puree","2 15-ounce containers ricotta cheese","1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)","1/3 cup purchased pesto sauce","2 eggs","1 egg yolk","12 (about) lasagne noodles","20 ounces soft mild goat cheese (such as Montrachet), crumbled","1 tomato","Fresh basil or rosemary"],"sentences":["Rinse porcini mushrooms briefly under cold water. ","Place in small bowl. ","Pour 1 cup hot water over and let soak 30 minutes to soften. ","Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. ","Chop mushrooms, discarding any hard stems.","Heat oil in heavy Dutch oven over medium heat. ","Add onion and cook until tender, stirring occasionally, about 8 minutes. ","Add porcini, button and shiitake mushrooms and garlic. ","Sauté until mushrooms begin to soften, about 5 minutes. ","Add rosemary and crushed red pepper and sauté 30 seconds. ","Add wine. ","Pour in reserved mushroom soaking liquid, leaving any sediment behind. ","Increase heat to high and boil until liquid is reduced by half, about 5 minutes. ","Add canned tomatoes. ","Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. ","Season with salt and pepper.","Combine ricotta, Parmesan and pesto in medium bowl. ","Season to taste with salt and pepper. ","Mix in eggs and yolk. ","(Sauce and filling can be prepared 1 day ahead. ","Cover separately and refrigerate.)","Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. ","Drain. ","Rinse under cold water to cool; drain.","Oil 13x9x2-inch baking dish. ","Spread 1/4 of sauce over bottom of dish. ","Arrange 3 or 4 noodles over, trimming to fit as necessary. ","Spread half of filling over. ","Spoon 1/4 of sauce over. ","Sprinkle with 1/3 of goat cheese. ","Top with 3 or 4 noodles, trimming to fit. ","Spread remaining filling over noodles. ","Spoon 1/4 of sauce over. ","Sprinkle with 1/3 of goat cheese. ","Top with 3 or 4 noodles, trimming to fit. ","Press gently to compact. ","Spread with remaining sauce. ","Sprinkle with remaining goat cheese. ","(Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. ","Let lasagne stand 1 hour at room temperature before continuing.)","Preheat oven to 350°F. Cover lasagne with foil and set on baking sheet. ","Bake 35 minutes. ","Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes. ","Garnish with tomato and let stand 15 minutes. ","Garnish with herbs and serve."]},{"origin_id":"54a4383919925f464b388a19","title":"Ziti with Roasted Peppers, Green Olives, and Spicy Salami","image_url":"","ingredients":["1 large red bell pepper","1 large yellow bell pepper","1 large green bell pepper","2 garlic cloves","1 small shallot, halved","1 cup pitted green olives in brine, drained","1 cup fresh Italian parsley leaves","6 tablespoons extra-virgin olive oil","3 tablespoons fresh oregano leaves","1 pound ziti","4 ounces 1/8-inch-thick slices spicy salami, cut into matchstick-size strips","1 cup coarsely grated Parmesan cheese"],"sentences":["Char bell peppers directly over gas flame or in broiler until blackened on all sides. ","Enclose peppers in paper bag and cool completely. ","Peel, stem, and seed peppers. ","Cut peppers lengthwise into 1/4-inch-wide strips.","With machine running, drop garlic and shallot through processor feed tube and chop coarsely. ","Add olives, parsley, olive oil, and oregano and chop finely. ","Season to taste with salt and pepper. ","(Peppers and olive mixture can be made 1 day ahead. ","Cover and refrigerate separately. ","Bring to room temperature before continuing.)","Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. ","Drain well. ","Return pasta to pot; stir in peppers and olive mixture. ","Add salami and cheese; toss to combine. ","Serve warm or let stand at room temperature up to 2 hours.","Look for brined green olives (not canned) in bins or jars in the supermarket's deli section. ","Spicy salami is widely available at Italian delis and at some supermarkets. ","The test kitchen used Piller's Caliente Salamil call 323-588-2100 or go to pillers.com to find a store in your area."]},{"origin_id":"57a39d18437fcffe02f724a7","title":"Zucchini \"Noodles\" With Eggplant and Tomatoes","image_url":"http://assets.epicurious.com/photos/57a3aa99bd7fde737c837945/6:4/w_620%2Ch_413/Zucchini-Noodles-With-Eggplant-tomatoes-recipe-04082016.jpg","ingredients":["2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks","2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks","2 1/2 teaspoons kosher salt, divided","1 tablespoon plus 2 teaspoons fresh lemon juice","1 teaspoon honey","1/8 teaspoon freshly ground black pepper","3/4 cup (packed) basil leaves, chopped, divided","5 tablespoons olive oil, divided, plus more for drizzling","2 garlic cloves, thinly sliced","1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4\" slices on the bias","2 cups cherry tomatoes, divided","1/4 cup pitted cured black olives, halved, divided","1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced"],"sentences":["Place zucchini and squash in a strainer set over a bowl. ","Sprinkle with 1 Tbsp. ","salt and toss to combine. ","Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.","Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. ","oil, and 1/4 tsp. ","salt in a large bowl.","Heat remaining 2 Tbsp. ","oil in a large skillet over medium. ","Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. ","Using a slotted spoon, transfer to bowl with dressing. ","Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. ","Season with remaining 1/4 tsp. ","salt and transfer to bowl with dressing.","Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. ","Add zucchini and squash; gently toss to combine. ","Add 3 Tbsp. ","olives and 2 Tbsp. ","basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. ","Lay mozzarella on 1 end of platter and drizzle with oil. ","Top dish with remaining 2 Tbsp. ","basil and 1 Tbsp. ","olives."]},{"origin_id":"57a39d18437fcffe02f724a7","title":"Zucchini \"Noodles\" With Eggplant and Tomatoes","image_url":"http://assets.epicurious.com/photos/57a3aa99bd7fde737c837945/6:4/w_620%2Ch_413/Zucchini-Noodles-With-Eggplant-tomatoes-recipe-04082016.jpg","ingredients":["2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks","2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks","2 1/2 teaspoons kosher salt, divided","1 tablespoon plus 2 teaspoons fresh lemon juice","1 teaspoon honey","1/8 teaspoon freshly ground black pepper","3/4 cup (packed) basil leaves, chopped, divided","5 tablespoons olive oil, divided, plus more for drizzling","2 garlic cloves, thinly sliced","1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4\" slices on the bias","2 cups cherry tomatoes, divided","1/4 cup pitted cured black olives, halved, divided","1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced"],"sentences":["Place zucchini and squash in a strainer set over a bowl. ","Sprinkle with 1 Tbsp. ","salt and toss to combine. ","Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.","Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. ","oil, and 1/4 tsp. ","salt in a large bowl.","Heat remaining 2 Tbsp. ","oil in a large skillet over medium. ","Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. ","Using a slotted spoon, transfer to bowl with dressing. ","Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. ","Season with remaining 1/4 tsp. ","salt and transfer to bowl with dressing.","Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. ","Add zucchini and squash; gently toss to combine. ","Add 3 Tbsp. ","olives and 2 Tbsp. ","basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. ","Lay mozzarella on 1 end of platter and drizzle with oil. ","Top dish with remaining 2 Tbsp. ","basil and 1 Tbsp. ","olives."]},{"origin_id":"57a39d18437fcffe02f724a7","title":"Zucchini \"Noodles\" With Eggplant and Tomatoes","image_url":"http://assets.epicurious.com/photos/57a3aa99bd7fde737c837945/6:4/w_620%2Ch_413/Zucchini-Noodles-With-Eggplant-tomatoes-recipe-04082016.jpg","ingredients":["2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks","2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks","2 1/2 teaspoons kosher salt, divided","1 tablespoon plus 2 teaspoons fresh lemon juice","1 teaspoon honey","1/8 teaspoon freshly ground black pepper","3/4 cup (packed) basil leaves, chopped, divided","5 tablespoons olive oil, divided, plus more for drizzling","2 garlic cloves, thinly sliced","1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4\" slices on the bias","2 cups cherry tomatoes, divided","1/4 cup pitted cured black olives, halved, divided","1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced"],"sentences":["Place zucchini and squash in a strainer set over a bowl. ","Sprinkle with 1 Tbsp. ","salt and toss to combine. ","Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.","Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. ","oil, and 1/4 tsp. ","salt in a large bowl.","Heat remaining 2 Tbsp. ","oil in a large skillet over medium. ","Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. ","Using a slotted spoon, transfer to bowl with dressing. ","Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. ","Season with remaining 1/4 tsp. ","salt and transfer to bowl with dressing.","Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. ","Add zucchini and squash; gently toss to combine. ","Add 3 Tbsp. ","olives and 2 Tbsp. ","basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. ","Lay mozzarella on 1 end of platter and drizzle with oil. ","Top dish with remaining 2 Tbsp. ","basil and 1 Tbsp. ","olives."]}]