White Bean and Tuna Panzanella

Anna Williams

 Serves 4| Hands-On Time: 05m | Total Time: 10m

Ingredients

• 1/2 baguette, torn into 2-inch pieces
• 4 tablespoons olive oil
• 1 19-ounce can cannellini beans, rinsed
• 2 pickles (preferably half-sour), cut into bite-size pieces
• 1 small red onion, thinly sliced
• 2 tablespoons red wine vinegar
• kosher salt and pepper
• 2 6-ounce cans tuna, drained

Directions

1. Heat broiler. On a broilerproof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
2. In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Fold in the toasted baguette.
4. Divide the mixture among bowls and top with the tuna.

By Sara Quessenberry and Kate Merker,  August 2008

 

Fonte e imagem:

http://www.realsimple.com/food-recipes/browse-all-recipes/white-bean-tuna-panzanella-00000000000706/index.html

Linguine With Zucchini and Chickpeas

Anna Williams

Serves 4| Hands-On Time: 15m | Total Time: 20m

Ingredients

• 12 ounces linguine (3/4 box)
• 2 tablespoons olive oil
• 3 small zucchini, cut into thin half-moons
• kosher salt
• 1 15-ounce can chickpeas, rinsed
• 2 cloves garlic, sliced
• 1/4 teaspoon crushed red pepper
• 1/2 cup grated Parmesan (2 ounces)

Directions

1. Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain, and return the pasta to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and ½ teaspoon salt.
3. Cook the zucchini, tossing often, until just tender, 4 to 5 minutes.
4. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
5. Toss the pasta with the reserved pasta water and ¼ cup of the Parmesan.
6. Divide the pasta among bowls and top with the zucchini mixture and the remaining ¼ cup of Parmesan.

By Kate Merker,  August 2009
Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/linguini-zucchini-chickpeas-recipe-00000000017326/index.html

Rigatoni With Tomatoes, Raisins, and Pine Nuts

Anna Williams

Serves 4| Hands-On Time: 10m | Total Time: 20m

Ingredients

• 3/4 pound rigatoni (about 6 cups)
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 4 cloves garlic, sliced
• 1 28-ounce can diced tomatoes
• 1/4 cup golden raisins
• kosher salt and black pepper
• 2 tablespoons capers

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return the pasta to the pot.
2. Meanwhile, spread the pine nuts on a rimmed baking sheet. Toast, tossing occasionally, until golden, 5 to 6 minutes.
3. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes.
4. Add the tomatoes, raisins, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until slightly thickened, 8 to 10 minutes. Stir in the capers.
5. Toss the pasta with the tomato mixture and pine nuts before serving.

By Sara Quessenberry,  October 2008
Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/rigatoni-tomatoes-raisins-pine-nuts-00000000006767/index.html