In this video, join Martha Stewart for an old-school pasta party as she makes timeless Italian favorites! From classic spaghetti to cheesy baked gemelli, rich eggplant pasta, and a bold, spicy squash dish, these recipes bring comfort and flavor to your table. Whether you're hosting a cozy dinner or craving a satisfying meal, Martha’s expert tips and techniques make these pasta dishes easy
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00:00In the heat of the summer, there's really absolutely no need to slave over a hot stove,
00:04or maybe for about 12 minutes while your spaghetti cooks in salted water. And while
00:10the spaghetti is cooking at a pretty high boil, I'm going to make a very delicious sauce that can
00:17be prepared in advance, and you don't even need a knife to prepare it. We call this spaghetti
00:22no knife. And the tomatoes, we'll need four tomatoes, and we tear the tomatoes up. And
00:30it's kind of fun to get to know your food this way, without a knife. And now even the
00:35garlic, we're going to prepare without a knife. Tomatoes, by the way, are a really good source
00:41of vitamin C and potassium, and always make sure if you're going to make this spaghetti
00:47no knife that you have tomatoes of the most impeccable freshness and ripeness. And so now
00:54our garlic, we're going to use our magic garlic peeler. If you haven't seen this, this is like
00:59my favorite kitchen tool these days. It's a little plastic tube, and you just roll it like
01:05that, and the peel just falls right off the garlic. Wow, these are beautiful, gigantic,
01:11and they smell really good. This is just easy to do for the summertime. But if you have to do a lot
01:18of garlic, and in the summertime with all the barbecuing and grilling going on, having one of
01:23these little garlic peelers is a real time saver. You're also going to need some fresh mozzarella
01:29and some fresh herbs, oregano and basil, and red pepper flakes, and you're pretty much done with your
01:36pasta. Pasta takes 12 minutes to cook. The sauce actually could be made further in advance than
01:41I'm making it right now, just to mill the flavors a little bit. But watch, we're just going to use
01:45a little dish and crush the garlic. Just don't be afraid to really smash it a little bit.
01:55Mmm, smells so good. There.
02:02So throw that into the tomatoes. You want to scrape that all up and make sure that
02:09you have all that good flavor. Now we want about, oh, a big piece of mozzarella.
02:15And mozzarella torn is pretty because it's already
02:18coming apart into its
02:21various layers from the making process.
02:25See that? It comes out in strings. It's very, very nice.
02:28But it has to be the fresh kind.
02:30Don't get that packaged kind from the
02:33regular grocery store. It just doesn't have the same flavor,
02:36and it won't act the same with the hot pasta thrown on top of it.
02:42So you can add as much of this as you want.
02:44We're going to use about
02:45a half a teaspoon of red hot pepper flakes.
02:50Again, this is
02:51to taste. And some salt,
02:55about a teaspoon.
02:57And pepper to taste.
03:00Freshly ground black pepper.
03:02And we're going to tear our basil leaves.
03:04We want just the leaves, not the stems.
03:08By tearing them, you really are releasing the flavors.
03:11And just kind of gently bruising the leaves
03:13so that they
03:14taste even stronger and more delicious.
03:19And some fresh oregano.
03:21Well, check your pasta.
03:22Don't let it overcook.
03:24It should be done
03:25just about now.
03:28The smell of those fresh herbs.
03:31I'm just going to taste one.
03:33Mmm, perfectly al dente.
03:37Turn the cold water on
03:39in your sink.
03:40You're not going to rinse the pasta,
03:41but you are going to
03:43cool off the sink a little bit
03:45before you pour the pasta in.
03:47And the cold water keeps down
03:49some of the steam.
03:52And now about half a cup of
03:54rich virgin olive oil.
03:56And I know this is not called
04:00spaghetti, no spoon.
04:01So I'm going to toss it
04:03with the
04:06serving spoons.
04:09Doesn't that look good?
04:10And it only gets better
04:12just sitting.
04:14Pour in the pasta.
04:17Toss and serve.
04:19No Parmesan cheese necessary.
04:21Nothing but
04:23the most
04:24delicious.
04:26And you can see that
04:27the mozzarella is going to
04:28start melting
04:29into the pasta.
04:33Spaghetti, no knife.
04:34My daughter Alexis
04:35is a vegetarian
04:36and she's always looking
04:36for new and healthy recipes.
04:38We were very excited
04:39to taste
04:40this delicious
04:41whole wheat penne
04:42pasta with
04:43kalamata olives
04:45and lemon.
04:46You're going to love
04:46the recipe.
04:47It is very healthy.
04:48I've cooked the pasta.
04:49This is the kind
04:50that we're using.
04:50An organic pasta
04:51made in Italy.
04:53It contains high amounts
04:55of insoluble fiber.
04:56That means that
04:57the fiber doesn't dissolve
04:58in water
04:59like lots of vegetable fibers.
05:01And scientists believe
05:02that
05:02this kind of
05:04whole wheat pasta,
05:05anything made out
05:06of this kind of
05:07insoluble fiber
05:08is a really good
05:10protector
05:11against various
05:12sorts of
05:13cancer.
05:14So drain your pasta.
05:17Don't rinse it.
05:18just sort of
05:19I'm just running
05:20the cold water
05:20to keep the steam down
05:21but shake out
05:23all the hot water
05:24and let the pasta cool.
05:27You might want to
05:28just coat it
05:29with a very,
05:31very small amount
05:33of oil
05:34to keep it from sticking
05:36but I'll just let it
05:37cool in the sink here.
05:39I'm going to put
05:39a few drops
05:40of oil on it
05:41and if you can't find
05:43kalamata olives
05:44that are pitted
05:45and we were lucky
05:45and we found
05:46a jar of them.
05:48This is a product
05:49of Greece.
05:49Kalamata olives
05:50grow in the southern
05:52regions of Greece
05:53and they're delicious
05:54purpley brown olives
05:56so these olives
05:57should just be
05:58chopped up.
05:59Finely chopped.
06:00Don't put them
06:01in a cuisine art.
06:02Don't grind them up
06:03in any machine.
06:04These should have
06:05some texture left
06:06to them when you're
06:07finished chopping them.
06:09There.
06:09See, that's about
06:10the right amount
06:11of chopping.
06:12Now in a big flat
06:13skillet,
06:14heat a couple
06:15tablespoons of olive oil
06:16and we're going to put
06:18two cloves of garlic.
06:20My daughter just
06:21crushed the garlic cloves.
06:23She thought it was
06:23nice to be able
06:24to give the flavor
06:26without having
06:27everybody eat the garlic.
06:29Now here's a big head
06:30of wonderful
06:31hardneck garlic
06:32and to get the garlic
06:34broken up,
06:35just put the top
06:36of the garlic
06:37on the board
06:38and press down on it
06:40and it loosens
06:41those cloves.
06:42See how nicely
06:42it comes apart?
06:43And if you have
06:44nice big cloves
06:44of garlic like that
06:45and want to quickly
06:47peel them,
06:49just insert into
06:50your garlic peeling
06:52too and go like that
06:54and you see
06:58the perfect peel
06:59of garlic.
07:00It's like magic.
07:02And now you can
07:02just crush that
07:03garlic,
07:05bruise it a little bit
07:06there
07:06and add that
07:08to your oil.
07:11There.
07:13And we're going
07:13to have,
07:14according to your
07:15taste,
07:16four anchovy filets,
07:19five.
07:20I love anchovies
07:22and they go
07:22very nicely
07:23with this particular
07:25dish.
07:27These are packed
07:28in oil.
07:29If you have
07:30the type of anchovies
07:32that are packed
07:33in salt,
07:33rinse them really
07:34well before you
07:35use them.
07:36And they should
07:36just be coarsely
07:37chopped.
07:39And a lot
07:40of capers.
07:41Alexis used,
07:42oh, pretty much
07:43a whole jar
07:44of capers.
07:45And we will use
07:46like a large,
07:48maybe a third
07:48of a cup or so.
07:50Now reduce the heat.
07:51Don't burn anything.
07:53None of this
07:54has to be darkened
07:55or,
07:55and just add
07:57the capers.
08:01Now if you don't
08:02have anchovy
08:02fillets,
08:03you can use
08:03anchovy paste
08:04like this.
08:05It's a very handy
08:06thing to have
08:06in your pantry.
08:08There.
08:09Oh, this smells
08:09great.
08:10Now add your olives.
08:12You're only going to
08:13cook this for a couple
08:14minutes.
08:15Don't overcook.
08:16The olives don't need
08:17to be cooked a lot,
08:18maybe for two minutes
08:20or so.
08:21And now use
08:22your little lemon
08:23zester and just
08:25put some peel
08:26right into the
08:27olives.
08:28The zest of one
08:29lemon.
08:30And we're also
08:31going to add the
08:31juice of the
08:32lemon.
08:34There.
08:36I hope you have
08:37one of these too.
08:38This dish is using
08:39all my favorite
08:40tools.
08:41I just love
08:42this tool.
08:43Look at this.
08:43Just put the
08:44lemon half in
08:45and press.
08:46You don't have
08:46to be monstrously
08:48strong to get
08:49all the juice
08:49out of the
08:50lemon either.
08:51And it really
08:52does juice
08:53the lemon
08:53perfectly.
08:58And the seeds
08:59stay in the
09:01little juicer.
09:02I put the
09:03lemon in upside
09:03down like this.
09:09And now we're
09:10just going to mix
09:11it with the
09:11pasta.
09:11Now if you
09:12want to,
09:13you can just
09:13put the pasta
09:14right into the
09:15pan.
09:18You could toss
09:19it in a big
09:19bowl.
09:25So just toss
09:26your pasta like
09:27this.
09:29Add your
09:30cheese.
09:34Half a cup.
09:35Add your
09:36flat leaf
09:36parsley.
09:37Half a cup.
09:38And now just
09:44pour this all
09:45into a big
09:46serving bowl
09:47or onto a
09:47platter.
09:48And here you
09:48have it.
09:49And this
09:49easy to cook
09:51pasta meal
09:51tastes great
09:52hot at room
09:53temperature or
09:54even cold the
09:55next day if you
09:56have any
09:56leftovers.
09:56In the
09:57supermarket, I
09:58sometimes find
09:58myself just
09:59looking at each
10:00and every box
10:01of pasta.
10:02I want to see
10:03what every
10:04single shape
10:05looks like and
10:06what they're
10:07called.
10:08Now,
10:09gemelli.
10:09Have you ever
10:10heard of it?
10:11It means twins
10:12in Italian.
10:12It comes from
10:13the Latin
10:13Gemini.
10:15And it's the
10:15cutest pasta.
10:16Look, it's a
10:17little twisted
10:18piece of pasta
10:20and it's called
10:21Gemini because it
10:22looks like two
10:22pieces of pasta
10:23actually twisted
10:24around each
10:25other.
10:25It's really one
10:26piece of pasta
10:27split at the
10:28very tippy top
10:29and then twisted.
10:30It's very cute.
10:32It's very
10:32delicious and it's
10:34a really nice
10:34texture when you
10:35bite into it.
10:36So bring a
10:37big pot of
10:37water to a
10:38boil.
10:39Add a lot of
10:40coarse salt,
10:40I'd say about
10:41a tablespoon and
10:42a half, and
10:43one pound of
10:44the gemelli,
10:45the twins, and
10:46let it boil
10:48until it's
10:48al dente.
10:49And then get
10:50the rest of the
10:51ingredients ready.
10:51Everything that
10:52you see on
10:53this tray, frozen
10:55spinach, chopped
10:56spinach, the
10:58gemelli, two
10:59cups of milk,
11:00ricotta cheese,
11:01parmesan cheese,
11:01and a little bit
11:02of garlic is on
11:03the tray in
11:04front of me.
11:04And, oh,
11:05don't forget,
11:05six ounces of
11:06prosciutto.
11:07Now, when you
11:08order prosciutto
11:08from the cold
11:10cut counter at
11:10the supermarket,
11:11this is how it's
11:12going to come
11:12home.
11:13You can pick
11:13it up, stack
11:14each slice on
11:15top of the
11:15other.
11:16Don't let
11:17them do that
11:17because it
11:18gets really
11:19stuck together
11:20and you can't
11:20even, it just
11:21becomes like back
11:22to the ham
11:22again.
11:23If you work
11:23with it while
11:24it's cold,
11:25it's better than
11:26working with it
11:27when it's room
11:28temperature or
11:28warmish because
11:29prosciutto has a
11:31lot of fat on
11:31it.
11:32That's kind of
11:33important to this
11:34dish.
11:34A little tiny
11:35bit of fat
11:35will help a
11:36lot.
11:36I'm just going
11:37to put this
11:38stack of
11:38prosciutto right
11:40on my cutting
11:41board and I'm
11:42going to slice it
11:43thinly crosswise.
11:45So see how I'm
11:45just slicing it?
11:47Oh, about
11:47quarter inch
11:48slices.
11:49We're going to
11:50use half in the
11:51dish and half on
11:52top of the dish.
11:53So don't throw
11:53it all in when
11:54you mix it
11:54together.
11:55Only half of
11:56it.
11:57So see how
11:57nicely it slices?
11:58So now the
11:59spinach has
12:01been, it's
12:02frozen.
12:03These are two
12:0410 ounce packages
12:05of frozen spinach.
12:07Make sure that you
12:08put it in a
12:09strainer like this
12:10and then press
12:11out the
12:13moisture as
12:13it thaws.
12:15And look how
12:15much water comes
12:16out of spinach.
12:17It's a very
12:18watery vegetable.
12:19You could
12:20actually throw
12:22that spinach
12:22juice right into
12:23the pasta.
12:24So I think
12:26the jamilli is
12:27done.
12:28I think it's
12:28just about 10
12:29minutes.
12:31Taste it.
12:33Mmm, really
12:34good.
12:35Okay, drain it
12:35immediately into
12:37a colander.
12:38If you like
12:38using this, you
12:39can drain this
12:40and put it
12:40into a bowl.
12:42Either way,
12:43you're going to
12:43have one other
12:44thing to wash.
12:46The colander
12:46or the bowl.
12:48Now run the
12:49cold water next
12:50to the colander.
12:51This helps keep
12:52down the steam
12:53and keeps
12:54that boiling
12:55water a little
12:56cooler going
12:56down your
12:57drain.
12:59Oh.
13:02Now shake
13:03off all the
13:04excess water.
13:04Notice I'm
13:05not rinsing
13:06the pasta.
13:11Okay, so
13:12now just
13:13return this
13:13to the pot
13:14and add
13:16the spinach
13:18first.
13:23and stir
13:23that in
13:24a little
13:24bit.
13:26You don't
13:27want lumps
13:27of spinach.
13:28You want
13:28to kind
13:28of distribute
13:29it nicely.
13:30So a
13:31whole container
13:32of ricotta
13:32cheese.
13:33Two cups,
13:34one pint.
13:38And I'm
13:39using whole
13:40milk ricotta.
13:41If you're
13:41on a diet,
13:42you can use
13:42skim milk
13:43ricotta.
13:45And we're
13:46going to
13:46add two
13:47cups of
13:48whole milk.
13:48Now I
13:51would either
13:51use skim
13:52milk ricotta
13:53or skim
13:54milk.
13:54Don't use
13:54skim of
13:55both.
13:56You need
13:56a little
13:57bit of
13:57richness in
13:58this dish.
13:59And one
14:00clove of
14:01garlic minced.
14:03That's raw
14:03garlic, but
14:04actually, you
14:04know, it's
14:05going to be
14:05cooked in
14:06the oven.
14:06Now make
14:07sure by
14:07this time
14:08you should
14:08have the
14:08oven preheated
14:09to 400
14:10degrees.
14:11This looks
14:12so good.
14:12Now a
14:12little bit
14:13of salt if
14:14you think
14:14it needs
14:14it, but
14:15just check
14:16because you're
14:17adding now
14:18half the
14:18prosciutto.
14:19And I'm
14:19adding the
14:20fatty half
14:21of the
14:21prosciutto,
14:22these strips,
14:24to the
14:26pasta.
14:29And I
14:30can't resist
14:30I have to
14:31add a little
14:31bit of
14:32freshly ground
14:32black pepper
14:33because it's
14:34my favorite
14:34thing.
14:36The recipe
14:36also calls
14:37for it.
14:39So I'm
14:39not doing
14:39anything
14:40naughty.
14:41And if
14:42you like,
14:42add a
14:43little pinch
14:44of cayenne
14:44pepper.
14:46Spinach
14:47and ricotta
14:47and cayenne
14:48all go
14:48together
14:48nicely.
14:50And here
14:51is our
14:51casserole.
14:53And you
14:53can spoon
14:54out your
14:54doesn't
14:57that look
14:58really
14:58pretty?
15:07The milk
15:08actually
15:09acts as
15:10the moisture
15:11for the
15:12pasta to
15:12continue
15:13cooking.
15:13sort of
15:17like to
15:18know how
15:18many
15:18twins
15:18there
15:19are
15:19in
15:19this
15:19dish.
15:23Now
15:24spread out
15:25your
15:25prosciutto
15:25and this
15:28is going
15:28to stay
15:28in the
15:28oven
15:29just
15:30about
15:3030
15:30minutes.
15:31You can
15:31make this
15:32ahead of
15:32time
15:33just like
15:33this
15:34and put
15:35it in
15:35the
15:36refrigerator
15:36and keep
15:37it and
15:37bake it
15:38right before
15:38your dinner.
15:39You can
15:39make it in
15:39the morning
15:40before you
15:40go to
15:40work.
15:41Some of
15:41my friends
15:42are very
15:43organized and
15:44they get
15:44their food
15:45prepared
15:45earlier in
15:46the day.
15:47Spread out
15:48your
15:48parmesan
15:48cheese on
15:49top of
15:50the
15:50prosciutto.
15:51Doesn't
15:51that look
15:51delicious?
15:53And it's
15:54easy and
15:54it's good
15:55and it
15:56is healthy.
15:58Terrific.
16:04And I
16:05think we
16:05have one
16:06down here.
16:06We do.
16:07It smells
16:08fantastic.
16:10Wouldn't
16:13you like
16:14to serve
16:15that
16:15tonight?
16:16Well,
16:16you can.
16:17Let's
16:18serve you
16:18a little
16:19bit.
16:24No
16:25layering
16:25like
16:26lasagna.
16:27Easy
16:28preparation.
16:29Satisfaction
16:29guaranteed.
16:30The
16:31beginning
16:31of spring
16:31means
16:32lots
16:32of tender
16:33vegetables
16:33as well
16:34as blooming
16:34bulbs
16:35in the
16:35garden.
16:36This
16:36spring
16:36pasta
16:37is
16:37incredibly
16:37simple
16:38and can
16:39be prepared
16:39in under
16:40an hour.
16:41If you
16:41have a
16:41green market
16:42nearby your
16:43home,
16:43really go
16:44there and
16:44visit with
16:45the farmers
16:46and see
16:46what they've
16:47brought from
16:47the early
16:48garden.
16:49I'm lucky
16:49and I
16:49have a
16:50garden and
16:50onions like
16:51this are
16:52the first
16:53things that
16:53I'm pulling
16:54out of the
16:54soil.
16:55Fresh
16:55herbs
16:56and tender
16:57peas.
16:58Peas like
16:59this which
16:59can easily
17:00be shelled.
17:02Just
17:02take this
17:03stem
17:03end,
17:05pull,
17:05and
17:06open
17:06the
17:07pot
17:07and
17:08you
17:08reveal
17:08sometimes
17:098 or
17:1010 or
17:1112
17:11delicious
17:12peas.
17:13First
17:14thing I'm
17:14going to
17:14do for
17:14this
17:15dinner
17:15is bring
17:16a pot
17:16of water
17:17to a
17:17boil.
17:17This
17:18is for
17:18the
17:18pasta.
17:20Have
17:20a
17:20steamer.
17:21I'm
17:21using a
17:21bamboo
17:22steamer,
17:22but if
17:22you have
17:22a metal
17:23steamer
17:23or a
17:24rack
17:24in a
17:24pot
17:25to steam
17:25our
17:25eggplant,
17:26this is
17:26just
17:26another
17:27little
17:27side
17:27dish.
17:28We
17:28already
17:28have
17:29the
17:29water
17:29boiling,
17:30a piece
17:30of
17:30parchment
17:31in the
17:31steamer.
17:32Oh,
17:32and the
17:32eggplants.
17:33Before you
17:33put the
17:34eggplants
17:34in the
17:35steamer,
17:35just poke
17:36the skin.
17:37I'm
17:37using
17:38little
17:38eggplants.
17:39You
17:39can use
17:40the
17:40Japanese
17:40style
17:41eggplants,
17:42and if
17:42you wish,
17:43you can
17:44even use
17:44the big
17:45fat
17:45eggplants,
17:47but make
17:48sure that
17:48you prick
17:49the skin.
17:49The smaller
17:50the eggplant,
17:50the quicker
17:51it's going
17:52to steam
17:52to tenderness.
17:55And I
17:55have a
17:55surprise
17:56way to
17:57serve
17:57these
17:58after they
17:59have
17:59cooked.
18:00Raise
18:00the
18:01heat
18:02a little
18:03bit and
18:03just let
18:04them steam
18:04until they're
18:04tender.
18:05It's going
18:05to take
18:05about
18:0510
18:06minutes.
18:07First
18:07thing I'm
18:07going to
18:07cook,
18:08the peas.
18:09I'm
18:09going to
18:09put them
18:09in a
18:10little
18:10bit of
18:10water
18:10in the
18:11pan
18:11with
18:12a
18:12little
18:12bit
18:13of
18:13olive
18:13oil
18:14and
18:16butter.
18:18Just
18:19like a
18:19tablespoon.
18:21Peas,
18:21I think,
18:22taste really
18:23good cooked
18:23with butter.
18:25But because
18:26I like
18:26pasta with
18:27olive oil,
18:28I'm going
18:28to use a
18:28little bit
18:29of that
18:29too.
18:31And we're
18:31just going
18:31to cook
18:32these.
18:32We're
18:33going to
18:33cover
18:33this.
18:34And the
18:34faster you
18:35cook them,
18:35the better
18:36they are.
18:37A little
18:37bit of
18:38salt too
18:38on top
18:39of the
18:39peas.
18:40Just a
18:40pinch,
18:41tiny bit
18:42of pepper.
18:44And here
18:44I'm going
18:44to add
18:45my pasta
18:45now because
18:46we can
18:46watch this
18:47and get
18:47it cooked
18:48and drained.
18:49We have
18:50some dried
18:50fettuccine
18:51that we're
18:51going to
18:51have for
18:52this
18:52dinner.
18:53And you
18:53want it
18:53al dente.
18:54And it's
18:55going to
18:55take
18:55approximately
18:56four or
18:57six minutes.
18:57The water
18:58should be
18:59slightly
18:59salted,
18:59so I'll
19:00just put
19:00a little
19:00bit in.
19:02No oil,
19:03no butter,
19:03nothing else
19:04in the
19:04water.
19:05Now I
19:06have some
19:06beautiful
19:06fresh herbs.
19:07I have
19:07some parsley.
19:09I'm going
19:10to just
19:11take off
19:12the leaves
19:13of the
19:13Italian
19:14parsley.
19:14I don't
19:14want any
19:15of the
19:15coarse
19:15stems
19:16with my
19:17pasta.
19:18But you
19:18can just
19:19hold them
19:19in your
19:19hand like
19:20this.
19:21And with
19:21a pair
19:22of kitchen
19:22shears,
19:23just cut
19:24them very
19:25coarsely.
19:27Sometimes I'll
19:28chop them,
19:29sometimes I'll
19:30just
19:31chiffonade
19:32them into
19:33fine strips.
19:34A little
19:35bit of
19:35sage,
19:36too.
19:37A very
19:37nice addition.
19:39The tender
19:39young sage
19:40in the
19:41springtime is
19:42so different
19:42from the
19:43coarser sage
19:44of the
19:44fall.
19:45The nice
19:46fresh chives
19:47from the
19:47garden.
19:49Oh, I
19:49hear our
19:50peas cooking
19:50away here.
19:52Let's
19:52give them
19:52a check.
19:54See how
19:55brilliant
19:55green they
19:56become?
19:57Now I'm
19:58going to
19:58just slide
19:58these off
19:59onto a
19:59platter
20:00because I
20:01don't want
20:02them to
20:02get overcooked.
20:03I just
20:03wanted to
20:03start them.
20:04And now
20:04a little
20:05bit more
20:05butter.
20:08And we're
20:09going to
20:09cook some
20:10sliced green
20:11onions.
20:12These are
20:12the spring
20:13onions,
20:14which are
20:14so tender
20:15right now
20:15and very
20:17sweet.
20:20Cook this.
20:21Not too
20:21much.
20:22But at
20:23this point
20:23you can
20:23add your
20:24parsley,
20:25your sage,
20:26and the
20:27chives that
20:27have already
20:28been chopped
20:28up.
20:29I'm going
20:29to add a
20:29little bit
20:30of very
20:30finely minced
20:31garlic.
20:34This looks
20:34great.
20:35I'm going
20:35to add
20:35our peas.
20:36See that
20:37nice juice?
20:38We need
20:38that juice
20:39right now
20:39to soften
20:40up the
20:40onions.
20:42And I
20:43have my
20:43potters on
20:44the stove
20:45to get
20:45warm.
20:46and this
20:47needs a
20:47little bit
20:48more salt.
20:50And I'm
20:51going to
20:51cover it
20:51just to
20:52cook those
20:53peas,
20:53maybe add
20:54a touch
20:55more water.
20:58I'm just
20:58going to
20:59add washed
21:00and trimmed
21:01arugula
21:01leaves.
21:03And I'm
21:03going to
21:04add a
21:04tad more
21:05olive oil,
21:07less than
21:08a teaspoon.
21:09Arugula
21:09is a
21:10very nice
21:10source of
21:11iron,
21:12as well
21:12as vitamin
21:13A and
21:14vitamin C.
21:16Most of
21:16the time
21:16we're used
21:17to having
21:17arugula in
21:18a salad,
21:19but it's
21:19very nice
21:20wilted like
21:20this in
21:21a pasta.
21:23The whole
21:23idea of
21:24quick cooking
21:25is to
21:25create a
21:26meal in
21:27just a
21:28few minutes
21:28that your
21:30family will
21:31find tasty
21:32and you'll
21:33find healthy
21:34and satisfying.
21:35Pour your
21:36beautiful
21:38peas right
21:39over your
21:40pasta.
21:41Try not
21:41to completely
21:42cover the
21:43fact that
21:44you have
21:44a bit
21:44of pasta
21:45underneath.
21:47What I'm
21:48going to
21:48do is
21:49sprinkle
21:49with the
21:50fresh
21:50chervil.
21:51This adds
21:51a very
21:52delicate
21:53kind of
21:53minty,
21:54little bit
21:54tarragon-y
21:55flavor to
21:56your final
21:57dish.
21:57And just
21:58a little
21:58bit of
21:59the
21:59Parmesan
21:59cheese.
22:01And our
22:02eggplants,
22:03just put
22:04these on
22:04your serving
22:05tray.
22:08Now cut
22:12these in
22:13half
22:13lengthwise.
22:14These little
22:15ones are
22:15nice,
22:15just kept
22:16slightly
22:16together.
22:17If you
22:18have a
22:18big
22:18eggplant,
22:19you might
22:19as well
22:19just cut
22:20them in
22:20half.
22:21And now
22:22a scoop
22:23of ricotta
22:23cheese.
22:24Now each
22:25one of
22:25these is
22:26one
22:26serving.
22:29And the
22:30ricotta
22:30cheese just
22:31sort of
22:31settles
22:31into that
22:32nice,
22:33creamy
22:33eggplant,
22:34getting
22:35nice
22:35and
22:35warm.
22:41A
22:41sprinkling
22:42of salt.
22:43Always
22:44use
22:44coarse
22:44salt or
22:45sea salt,
22:46coarse
22:46sea salt.
22:47And a
22:48sprinkling
22:48of pepper.
22:50And a
22:51little
22:52drizzle of
22:53olive oil.
22:54Just a
22:55touch.
22:58And some
22:59Parmesan
23:00cheese.
23:02And you
23:02have a
23:03very healthy
23:04and unusual
23:05version of
23:06eggplant
23:06Parmesan.
23:08You've
23:08made this
23:09meal in
23:09virtually
23:10minutes.
23:11You can
23:12take a
23:12little bit
23:12of time
23:13to set
23:13a pretty
23:14table and
23:14garnish
23:15with
23:15chervil.
23:17It's my
23:18solution for
23:19what to
23:19have for
23:19dinner.
23:21Sometimes
23:21it's a
23:22real
23:22challenge and
23:22a real
23:23joy to
23:23find a
23:24recipe that
23:25takes only
23:25five or
23:26six
23:26ingredients.
23:27This is
23:28one of
23:28those
23:28wonderful
23:29and
23:29delicious
23:30pasta
23:31dishes
23:31that is
23:32simple,
23:33uses fresh
23:34seasonal
23:34ingredients
23:35and has
23:36your guests,
23:37your family
23:38asking for
23:38more.
23:39And it's a
23:40real easy way
23:41to spice up
23:41some pasta.
23:42What I'm
23:42going to do
23:43is roast a
23:44winter squash,
23:45a butternut
23:45squash,
23:46which is
23:47this nice
23:48bright yellow
23:49squash.
23:49I'm cutting
23:50it in half
23:51lengthwise.
23:52There.
23:53And what we
23:53want to do
23:54is take out
23:55the pits.
23:58These are
23:59nice pits.
23:59They are
24:00like pumpkin
24:00seeds, so
24:01you could
24:01roast those
24:02if you
24:02clean them.
24:02Just put
24:03it right
24:03cut side
24:05up, season
24:07with salt
24:07and pepper,
24:08put into
24:09a 400
24:10degree oven.
24:11After 10
24:11minutes, turn
24:12the cut side
24:13down and
24:13continue baking
24:14until the
24:15squash is
24:16fork tender.
24:18Simple as
24:19that.
24:20So this
24:20will go
24:21right in
24:21here.
24:25We have
24:26some that's
24:26already done
24:27and the
24:28pasta, well,
24:28this is a
24:29pasta that I
24:29especially like.
24:30it's a
24:30long spaghetti
24:31like pasta,
24:33perciatelli,
24:34and one
24:36pound of
24:36it is
24:37perfect for
24:38four people.
24:40And it
24:40has a
24:40hole in
24:41the middle.
24:41This is
24:42a very
24:43nice pasta.
24:44I started
24:44eating this
24:45in Italy
24:45years ago
24:46and I
24:47have a
24:47big pot
24:48of boiling
24:48water.
24:49Make sure
24:49the water
24:50is salted
24:51and just
24:54add the
24:55whole pound
24:55of pasta.
24:57Make sure
24:57it's all
24:57submerged and
24:59just let
24:59it boil.
25:00The package
25:00says 11
25:02minutes.
25:03So in
25:0311 minutes
25:04I should
25:05have our
25:05sauce because
25:06it's an
25:06easy sauce.
25:08And here
25:09we're going
25:09to add a
25:10little bit
25:11of olive
25:11oil.
25:14Cook a
25:15little bit
25:16of garlic,
25:16not a lot
25:17of garlic.
25:18It's funny,
25:18I have been
25:19using less
25:20and less
25:20garlic and
25:21I'm being
25:22perfectly happy
25:23with not
25:24too much
25:24in my
25:25diet.
25:26It's nice
25:26in the
25:26wintertime
25:27though.
25:27It's
25:28healthy.
25:29And this
25:30is very
25:30finely
25:31minced.
25:32It's about
25:32two cloves
25:33of garlic.
25:34A little
25:34bit of salt
25:35with the
25:35garlic.
25:37And just
25:38gently cook
25:39it.
25:39Don't burn
25:40it.
25:40You don't
25:40want it
25:40darkened.
25:42And we're
25:42going to
25:42put some
25:43red pepper
25:43flakes in
25:44there too.
25:44Now again,
25:45you know
25:45your family,
25:47I'd say
25:47about
25:47quarter of
25:48a teaspoon.
25:48go.
25:54Now we
25:54also have
25:55fresh
25:55thyme,
25:57sprinkling
25:58of that,
25:59some
26:01sage
26:02leaves that
26:02have been
26:02cut in
26:03a chiffonade.
26:05All of
26:05these things
26:06are really
26:06good with
26:07the delicious
26:08squash and
26:09some fresh
26:10rosemary.
26:11I'd say
26:11about a
26:12half a
26:12teaspoon of
26:13each.
26:15Cook
26:15that
26:16easily
26:18and scrape
26:19out the
26:19flesh of
26:20that cooked
26:21squash.
26:21See how
26:22pretty it
26:22is?
26:23Beautiful.
26:23Just add
26:24the chunks
26:24right to
26:25the herbs.
26:31It's still
26:32moist cooked
26:32like this.
26:35So there.
26:36Now just
26:37squash your
26:39squash
26:40in with
26:42all that
26:43garlic and
26:44all those
26:44herbs.
26:45Chunks
26:46are good.
26:47Okay,
26:47so this
26:48is done.
26:49Now I'm
26:49going to
26:49put a
26:49little bit
26:50of oil
26:51in this
26:52pan.
26:53The pan
26:54is warm
26:54and we're
26:55just going
26:55to toss
26:56the pasta
26:56when it
26:56comes out
26:57of the
26:57water
26:58with that
26:58little bit
26:59of oil
26:59and a
27:01little bit
27:01of the
27:01leftover
27:02chopped
27:02herbs.
27:04And then
27:04we also
27:05have a
27:07big platter
27:07that should
27:08be nice
27:08and warm.
27:10And here
27:11we can start
27:11layering our
27:12surprise.
27:13Underneath
27:14everything we're
27:14going to
27:15have some
27:15fresh
27:16ricotta
27:16cheese.
27:18Just a
27:19dollop.
27:21Sort of
27:21like a
27:21big mound
27:23of ricotta.
27:24And we're
27:24going to
27:24cover this
27:25with that
27:25hot squash
27:26and then
27:27we're going
27:28to put
27:28the pasta
27:29over the
27:29whole thing.
27:32Our pasta
27:33is done.
27:34Ready to
27:35drain.
27:36Now I
27:36always turn
27:37the cold
27:38water on.
27:38Let the
27:39cold water
27:39run into
27:40the sink,
27:40not into
27:41the pasta.
27:42Drain it
27:42into a
27:43colander.
27:44Being careful
27:44to make
27:46a facial
27:46at the
27:47same time.
27:48Get all
27:48that good
27:48steam right
27:49on your
27:50face.
27:51But making
27:52sure too
27:52that you
27:52don't get
27:53anything on
27:54your feet.
27:56The cold
27:57water just
27:58keeps the
27:58drain cool.
28:00Shake
28:01out the
28:02excess
28:02water.
28:03Put this
28:04right into
28:05your warm
28:05olive oil.
28:06a little
28:12bit of
28:12moisture
28:13from the
28:13pasta
28:13is
28:14good.
28:17This
28:17just keeps
28:17the pasta
28:18really hot.
28:19You can
28:20sprinkle a
28:21little bit
28:22of parsley.
28:23Doesn't that
28:24look pretty?
28:25A little
28:26bit of
28:27the fresh
28:28rosemary,
28:29the fresh
28:29thyme,
28:30and the
28:31sage.
28:32A little
28:33bit of
28:33salt.
28:36just toss
28:38it around.
28:40And now
28:41on top
28:42of your
28:43surprise
28:44ricotta,
28:45put your
28:47spicy
28:48squash.
28:52A little
28:53bit of a
28:54different
28:54dressing for
28:55a pasta.
28:56In fact,
28:57it's an
28:57underdressing.
29:00And now
29:01your
29:02beautiful
29:03herby
29:04hert
29:06chia
29:07telly.
29:12Doesn't
29:12that look
29:13good?
29:14Just
29:14drape it
29:15over that
29:16squash.
29:18And you
29:19have a
29:19meal on
29:19a platter.
29:22On a
29:23platter that
29:23has a
29:24surprise.
29:25Great
29:26leftovers
29:26too.
29:27So
29:27that
29:28you
29:29have a
29:38a
29:38lot
29:40of
29:41you
29:42have a
29:43little
29:43cart
29:46that
29:46is
29:46it
29:47and
29:48me
29:49have
29:49you
29:50have
29:51them