Eggplant & Tomato pasta
April 16, 2026
Alison Roman 2025
Italian Sausages served on the side.
INGREDIENTS
2 TBs Olive oil +
1 lb Italian sausage
1 lb eggplant, fennel or zucchini chopped
1 red or yellow onion SLICED (but not too thin)
Kosher salt & pepper
1 24oz jar tomato sauce, pureee or can crushed tomatoes
fresh or dried oregano
crushed red pepper flakes
2 cloves garlic crushed or finely chopped
1 pound dried pasta casarece or rigatoni
Basil Pecorino or Parmesan for grating.
DIRECTIONS
Cook sausages (grill, roast …)
- Sauté onion and eggplant , season with S&P 10-15 minutes until eggplant browned and onions start to fry at the edges.
- Add tomato, add 2 Cups water!, oregano, pepper flakes. Simmer, crushing eggplant occasionally with wooden spoon. Add raw garlic. Continue to cook until sauce thickened 10-12 minutes
- Cook pasta in salted water until al dente. using slotted spoon remove pasta and transfer to pot with sauce and continue to cook until pasta totally cooked (another few minutes).
- Serve pasta in bowls finish with torn basil & grated cheese.
- serve with sausages and green salad.
Spaghetti Alla Carbonara
May 26, 2021
WSJ Michael Tusk 2020 serves 4, 25 min
INGREDIENTS
kosher salt
10 ounces spaghetti or bucatini
5 ounces guanciale, pancetta or thick cut bacon cut into 1/2 inch lardons (strip or cube)
5 large egg yolks
1/2 C parmesan grated
3/4 C Pecorina Romano grated
1 TB coarsely ground black pepper
BOIL A LARGE POT OF WATER
LARGE HIGH WALLED PAN (dutch oven pan works) MED-HI HEAT: add lardons, cook until brown all sides 4 min. Remove lardons with slotted spoon, set on a plate. reserve pan drippings in pan.
MEDIUM HEAT PROOF BOWL (use this bowl at end to toss in cooked spaghetti ): Beat egg yolks with cheese ad 1 TB black pepper until thick as glue, set aside.
COOK SPAGHETTI:
• cook 3 min less than specified, once halfway cooked,
• transfer 3 C hot pasta water to pan with pork drippings, bring pan to boil, scraping browned bits.
• once pasta 3 min shy al dente, use tongs transfer from pot to pan with water & pork drippings. Continue to finish cooking pasta until al dente 2-3 min.
• transfer spaghetti to bowl with egg/cheese mixture and toss, adding splashes of water from pan with pork drippings as needed until sauce looks glossy.
• toss in lardons and more coarse black pepper to taste .
Summer squash Basil Pasta
August 7, 2018
Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs
Great with Lemony Chicken Thighs
- ¼ olive oil
- 8 garlic cloves sliced thin
- 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
- 1 tsp Aleppo pepper
- 12 ounces ziti, pacchetti or other large tube pasta
- 2 ounces (½ C ) grated parmesan, plus more for serving
- 1 TB lemon juice
- ½ C Basil leaves, divided.
Garlic, squash & Aleppo pepper:
- Heat oil in skillet, cook garlic 4 min
- Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
- Add Aleppo pepper
Cook pasta until very al dente
- Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
- Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
- Toss in lemon juice and most of basil.
Serve pasta, add more parmesan, Aleppo pepper & basil
Orzo with peas and sesame seed
April 27, 2015
Sunset 2015, serves 4
- 1 C orzo pasta, cooked according to package instructions
- 1 C fresh sugar snap peas, cut into 2 ” pieces
- ¼ C toasted sesame seeds
- 1 TBS each: minced fresh ginger, soy sauce, rice vinegar
- 2 TBS toasted sesame seed oil
- ½ C chopped cilantro
- Cook orzo, drain & coola bit.
- Blanch peas 2 min boiling water, drain, cool (don’t over cook so they stay green and a little crunchy).
- Toss & mix all ingredients together.
Zander’s Bolognese Sauce
July 14, 2014
List ingredients: Use large cast iron fry pan
- Pancetta 4 0z
- ½ LB each: ground beef, mild Italian sausage (skin removed)
- 2 carrots coarsely chopped
- 2 celery coarsely chopped
- 2 shallots chopped
- 1 onion coarsely chopped
- 1 clove garlic (minced or TJs frozen)
- 2 – 28oz cans whole San Marzano tomatoes
- 1 6oz can tomato paste
- 2/3 C red wine
DIRECTIONS
- In large cast iron pan, brown pancetta then add ground beef and sausage until browned. Remove meat from pan leaving juices.
- Saute carrots, celery, onion, shallots until translucent, then add garlic. S & P
- Add tomato paste into middle of pan to “melt”
- Add 2/3C red wine to deglaze, reduce by half.
- Return meat to pan.
- Add 2 cans whole tomatoes, squeezed by hand to break up or coarsely chopped.
- Continue to cook on low heat until reduced.
- cook Orecchiette pasta, add sauce.
Walnut Pasta Salad
January 22, 2012
California Walnut Pasta Salad. Great as side dish with chicken or ham or as a vegetarian entree. Serves 6.
- 3 C Rotelle uncooked (cook as per package directions)
- 1/2 C Golden Raisins (soak in hot water 5 minutes, drain)
- 3/4 C chopped walnuts (toast 350° for 8 mins)
- 5 TBs olive oil
- 2 garlic cloves crushed
- 2 1/2 C chopped spinach
In large stainless pan, Heat olive oil & cook garlic 1 minute. Add spinach, cook 3 mins to wilt spinach.
- 1/2 tsp each: salt, pepper
- 1/2 C sun dried julienned tomatoes in oil (drained)
Mix, toss all ingredients together.
Olsson Recipes 