Pasta Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the pasta and cook according to package directions until al dente (usually 9–12 minutes for dried pasta). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

While the pasta cooks, heat 2 tablespoons olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and chopped shallot and sauté for 1–2 minutes until fragrant and translucent, stirring so the garlic does not burn. Add crushed red pepper flakes and cook 30 seconds more.

Make sauce

Add the canned crushed tomatoes and tomato paste to the skillet, stirring to combine. Add dried oregano, dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Finish pasta

Add the drained pasta to the sauce pan (or add sauce to the pasta pot) and toss to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency. Stir in torn fresh basil (if using) and grated Parmesan. Serve immediately.

Preheat the oven to 375°F (190°C).

Slice the loaf in half lengthwise (or into 1-inch slices if you prefer individual pieces). In a small bowl, mix the softened butter, minced garlic, chopped parsley and 1/4 teaspoon salt until combined.

Spread the garlic butter evenly on the cut sides of the bread. Place on a baking sheet, buttered side up, and bake for 8–12 minutes until the butter has melted and the edges are golden. For extra crispness, switch the oven to broil for 1–2 minutes—watch carefully to avoid burning. Slice and serve warm.

In a large bowl combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

In a small jar or bowl whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/4 teaspoon salt and 1/4 teaspoon black pepper until emulsified.

Dress the salad just before serving: pour dressing over the salad, toss gently to coat, and divide among plates.