Spaghetti con aglio et olio

Simplicity and speed do not exclude delicious. This is a quick recipe which should take slightly longer than it takes to cook your pasta. While it is delicious with fresh pasta, in terms of timing, it has been calculated for dry spaghetti.

1 pound spaghetti

¼ cup pasta water

3 cloves garlic, minced

1 tsp salt +

½ cup extra-virgin olive oil

Pinch red pepper flakes

2 Tbsps chopped flat-leaf parsley

½ lemon, zested (2gr)

Freshly grated Parmigiano-Reggiano, optional

OPTIONAL: Soft poached egg, 4 (1 per serving)

1. Boil the spaghetti about 8 minutes or until al dente. RESERVE ¼ cup pasta water before draining.
2. While the pasta cooks, combine the garlic, olive oil, 1 tsp salt and the red pepper flakes in a large skillet and warm over low heat until the garlic softens and turns golden.
3. Reserve the pasta water and drain the pasta. 
4. Add the pasta and the reserved water to the garlic mixture. 
5. Allow to cook a couple of minutes, tossing often. 
6. Add the parsley and lemon zest (if using), toss all together thoroughly. Adjust seasoning, to taste. 
7. Serve topped with grated cheese, or pass around a bowl of grated cheese OR;
8. Optionally, pop a soft poached egg on top.

Penne with Roasted Plum and Herbed Blue Cheese Sauce

Fruit and cheese is a classic combination, and added to a pasta makes for a stunning combination for a meal that feels wonderfully decadent. The brightness of the plums pair well with the unctuous fats of the cheese. The beauty of this dish is that it can be served hot or it makes a great picnic dish, cold on a bed of lettuce.

3 cups Penne pasta
18 Italian Prune plums, smallish, quartered
pinch of cinnamon powder
a little honey (½ to 1 tsp)
1 Tbsp light oil
1 small onion, finely minced
2 to 3 garlic cloves, pressed
¼ cup combined chives + basil + parsley (finely chopped)
3 oz Cambozola cheese, diced (for easy melting)
¼ tsp black pepper powder (coarsely ground)
salt to taste
2 Tbsps toasted nuts (walnuts or pine nuts or pecans)
Optional: lettuce leaves and 5 to 6 tsps extra virgin olive oil

1. Pre-heat oven to 350°F.
2. Set the pasta water to boil.
3. Arrange the quartered plums on a cookie sheet, sprinkle with the cinnamon, drizzle a thin stream of honey on each one, not too much! Roast for about 5 to 7 minutes at 350°F.
4. Cook the pasta until al dente. Reserve about ¼ cup of the pasta water.
5. In a fry pan cook the onion in the Tbsp of oil until completely soft but not browned.
6. Add the minced garlic and sauté for 1 minute more.
7. To the onions add the herbs, cheese and pepper. Once the cheese has melted, add the pasta and toss, cooking, adding a few Tbsps of the pasta water. The pasta water will reduce and help create a creamy, more consistent sauce, combining oils with the starch in the water from the pasta. This will only take a couple of minutes. Taste and season with salt
8. Add half the roasted plums and toss.
9. If serving as a cold salad, arrange over lettuce leaves, aesthetically place the remaining plums on top and drizzle with the remaining olive oil. 
10. If serving as a hot dish, arrange remaining plums on top and serve immediately.