515 calories per serving

ready in about 35 minutes; serves 4
You might need to buy:
  • half-and-half cream
  • macaroni
  • salt
  • finely grated Parmesan
Belongs to RachelDC Pesto Trapanese 
You might need to buy:
  • fresh basil
  • garlic
  • unsalted almonds*
  • cherry tomatoes
  • olive oil
  • freshly grated pecorino cheese
  • salt
  • pepper
  • / 1/2 kilo of pasta
serves 4
You might need to buy:
  • pecorino or parmisan cheese
  • tomato sauce
  • guanciale or bacon
  • Salt and pepper
  • extra virgin oil

uses spaghetti sauce, pre-cook noodles, then bake for 25-30 minutes

ready in about 45 minutes; serves 8
You might need to buy:
  • minced garlic
  • black pepper
  • onion powder
  • shredded mozzarella cheese
  • grated Parmesan cheese
You might need to buy:
  • thawed sweet green peas
  • chopped green onions
  • pine nuts
  • mayonnaise
  • olive oil
  • minced fresh garlic

The kids like this. Good use of summer squash! Also good without all the butter.

You might need to buy:
  • olive oil
  • zukes sliced 1/4 inch thick
  • veggie stock
  • butter
  • Parmesan cheese for topping
ready in about 45 minutes; serves 10
You might need to buy:
  • fresh pici pasta
ready in about an hour; serves 8
You might need to buy:
  • salt and fresh pepper
  • ricotta cheese
  • grated Parmesan cheese

SERVES 4

In step 5, if your skillet is not broiler-safe, once the clams have started to open transfer the mixture to a broiler-safe 13 by 9-inch baking dish lightly coated with olive oil; scatter the shrimp over the pasta and stir them in to partially submerge. Broil and serve as directed. Serve this dish with lemon wedges and Aïoli, stirring it into individual portions at the table.

WHY THIS RECIPE WORKS:
Traditional recipes for fideuà can take several hours to prepare. We wanted to streamline the recipe but keep the deep flavors of the classic recipes. To replace the slow-cooked fish stock of the classics, we made a quick shrimp stock using the shrimp’s shells, a combination of chicken broth and water, and a bay leaf. We also saved some time by streamlining the sofrito, the aromatic base common in Spanish cooking, by finely mincing the onion and using canned tomatoes (instead of fresh), which helped the recipe components soften and brown more quickly. The final tweak to our recipe was boosting the flavor of the shrimp by quickly marinating them in olive oil, garlic, salt, and pepper.

You might need to buy:
  • extra-virgin olive oil
  • garlic minced
  • Salt and pepper
  • water
  • low-sodium chicken broth
  • bay leaf
  • paprika
  • smoked paprika
  • anchovy paste
  • dry white wine
  • chopped fresh parsley
  • Lemon wedges