Housemade Pasta + Chopped Salad Recipe

Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water.

Add your choice of pasta (Cavatelli, Strozzapreti, Bucatini, or Gluten-Free Penne) and cook according to package or fresh pasta instructions (typically 7–9 minutes for fresh pasta).

Stir occasionally to prevent sticking. Add 1 teaspoon of olive oil if desired.

Once cooked al dente, drain and set aside. Reserve 1/4 cup of pasta water for the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the minced garlic and chopped shallot. Sauté for 1–2 minutes until fragrant and translucent.

Add the crushed tomatoes to the skillet. Stir to combine.

Season with salt, black pepper, and red pepper flakes (if using). Simmer for 10–12 minutes, stirring occasionally.

Add the chopped basil and stir in the reserved pasta water to loosen the sauce if needed.

Add the cooked pasta to the sauce and toss to coat evenly. Simmer together for 2–3 minutes.

Serve hot, garnished with grated Parmesan cheese.

In a large salad bowl, combine the chopped romaine lettuce, chopped radicchio, diced cucumber, halved cherry tomatoes, sliced red onion, chickpeas, chopped olives, and crumbled feta cheese.

In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.

Pour the dressing over the chopped salad just before serving and toss well to coat.