Lunch Special Pasta & Salad Recipe

Bring a medium pot of water to a rolling boil. Add kosher salt (about 1 tbs per 4–6 qts water). Add pasta and cook until al dente according to package directions (usually 8–10 minutes for dried pasta). Reserve 1/3 cup pasta cooking water, then drain pasta and toss with 1 tsp olive oil to prevent sticking.

Heat 1 tbs olive oil in a skillet over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant but not brown. Add 1 cup crushed tomatoes and 1 tsp tomato paste. Stir, bring to a gentle simmer, add 1 tsp sugar if tomatoes are acidic, and simmer 5–7 minutes until slightly thickened. Stir in torn basil and season with 1 tsp black pepper and salt to taste. Toss sauce with drained pasta, adding 1–2 tbs reserved pasta water if needed to loosen. Finish with 1 tsp chopped parsley or extra basil and 1 tbs grated Parmesan if desired.

In a warm skillet over low heat melt 2 tbs unsalted butter. Add 1 tbs heavy cream and warm gently (do not boil). Add 3 tbs freshly grated Parmesan and stir to create a smooth sauce. If sauce is too thick, add 1–2 tbs reserved pasta water to reach desired consistency. Season with 1 tsp freshly ground black pepper and 1/4 tsp salt. Toss with hot pasta until coated and serve immediately with additional Parmesan.

Pat shrimp dry and season lightly with salt and pepper. In a skillet over medium-high heat, melt 1 tbs butter and add 2 minced garlic cloves. Sauté 30 seconds, add shrimp and cook 1–2 minutes per side until pink and opaque. Add 1 tsp lemon juice and 1/4 tsp red pepper flakes, toss. Remove shrimp and set aside. Add a splash of reserved pasta water to the pan to deglaze and make a light sauce, then toss pasta in pan, add shrimp back, finish with 1 tsp chopped parsley and a lemon wedge.

If using chicken add 3 oz thinly sliced breast and season with 1/4 tsp salt and 1/4 tsp pepper. In a skillet over medium-high heat, add 2 tbs unsalted butter. Let the butter foam and brown until nutty aroma appears and solids turn golden (about 3–4 minutes) — watch carefully to avoid burning. Add sliced mushrooms and 1 minced garlic clove; sauté 2–3 minutes until mushrooms are softened. Push mushrooms aside and add chicken slices; cook 2–3 minutes per side until cooked through (internal temp 165°F/74°C). Stir everything together, add a splash of reserved pasta water to make a silky sauce, toss with pasta, finish with 1/2 tsp fresh thyme and chopped parsley.

Heat 1 tsp olive oil in a skillet over medium heat. Add finely chopped onion (2 tsp), grated carrot (1 tsp) and chopped celery (1 tsp); sauté 3–4 minutes until softened. Add 3 oz ground meat, break up and brown 4–5 minutes. Optional: add 1 tbs red wine and cook 1–2 minutes to reduce. Stir in 1/2 cup crushed tomatoes, reduce heat and simmer 6–8 minutes until slightly reduced. Season with 1/4 tsp salt and 1/4 tsp black pepper. Toss sauce with pasta, adding reserved pasta water a little at a time to reach desired consistency. Serve with grated Parmesan.

In a cold skillet cook 1 oz diced guanciale or pancetta over medium heat until fat renders and pieces are crisp, about 4–5 minutes. Remove from heat. In a bowl whisk 1 egg yolk with 2 tbs finely grated Pecorino or Parmesan and a generous pinch of black pepper. Add hot drained pasta to the pan with guanciale and toss to coat in fat. Remove pan from direct heat; quickly add egg-cheese mixture and toss vigorously, adding reserved pasta water 1–2 tbs as needed to create a glossy, creamy sauce without scrambling the egg. Adjust seasoning and serve immediately.

Place 2 cups mixed salad greens in a bowl. Add halved cherry tomatoes, sliced cucumber and thinly sliced red onion. In a small jar whisk together 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp Dijon mustard (optional), 1/8 tsp salt and 1/8 tsp black pepper. Shake or whisk until emulsified. Dress salad just before serving and toss gently to coat.

Plate a lunch portion of pasta (the prepared sauce tossed with 3 oz pasta). Sprinkle with chopped parsley or basil and extra grated Parmesan if desired. Serve the dressed salad alongside the pasta with a lemon wedge if shrimp or chicken is included.