Pasta Uncategorized


Tomato Butter Sauce with Bucatini | for the love of the south

Cooking in advance makes me feel secure, relaxed. As we know, life does not arrange itself according to our schedules. Yes, sometimes takeout is the answer, but I rest easy as my trusty sauce of solace is there for me, like the most loyal of friends. There’s comfort in knowing all that’s left to dinner is to boil pasta, reheat this sauce from either the fridge or the freezer and a deep dish of pleasurable pasta awaits. 

This recipe is by the Grande Dame of Italian cooking herself, Marcella Hazan. If you love Italian cooking, you must have her cookbook, Essentials of Classic Italian Cooking. Her Tomato Sauce with Onion & Butter is one of the simplest pasta sauces, but what holds true in the kitchen holds true in life: the simplest things are the greatest. This recipe only has four ingredients, and the rule of thumb in cooking; the shorter the ingredient list, the higher quality of all the characters involved. Buy the best canned tomatoes and most wonderful butter you can get your hands on. I do have a habit of puréeing the tomatoes, but you can roughly chop or hand crush if you like. Add the tomatoes along with the butter, onion halves and salt to a pot. Simply place the saucepan on the stove and let it simmer away for 45 minutes or so. This sauce looks after itself, but you can give it a stir every so often to feel like you’re being a good guardian. You will know when the sauce is ready when the fat from the butter begins to pool at the top of the surface. The natural sweetness of the onion mellows the sharp acidity of the tomatoes. Butter adds a richness to the sauce and a wonderful stick-to-me-goodness when tossed with the pasta. It’s what I like to call a healthy relationship.

Simply adjust the salt to your taste, remove the onion, boil some pasta and dinner is just moments away. If you are making this sauce a day or two ahead, just stash it in the fridge, leaving the onion in the sauce and remove before reheating and tossing with pasta. I often make large batches of this sauce, portion into freezer bags, label and freeze so I can have a divine meal whenever I’m too tired or don’t have time to cook during the week but still desire to be comforted by a warm bowl of pasta with tomato sauce, which is often.

Swathed in the simplest velvety smooth tomato sauce and generously showered with Parmesan cheese, this pasta is best enjoyed with a loved one curled up in the deepest corner of the couch.

Comforting Tomato Butter Sauce with Bucatini

Serves 2 | Makes about 2½ cups tomato sauce 

The integrity of Marcella Hazan’s recipe is still very much intact. The original recipe allows for this sauce to coat 1 pound of pasta, but I find it’s perfect for 8 ounces of dried pasta served between two greedy individuals who love tomato sauce. Also, I’m using bucatini, but you can use your favorite pasta shape: angel hair, spaghetti, penne, rigatoni. In the words of Cole Porter, anything goes!

1, 28-ounce canned tomatoes, puréed or hand crushed

4 tablespoons unsalted butter 

1 medium yellow onion, peeled, halved 

Kosher salt 

8 ounces dried bucatini 

Parmesan cheese, for serving 

Simply toss the tomatoes, butter and onion in a saucepan over medium low heat. Season with salt and bring to a steady simmer. Allow the sauce to simmer for 45 minutes. Stir occasionally, making sure to scrape the sides of the pot. Adjust the seasoning and remove the onion.  

Boil the pasta according to the package instructions, drain and toss the pasta into the hot sauce. Keep tossing until every strand is well coated. Serve among two warm bowls and scatter with Parmesan cheese. 

Entrees Pasta


Verona, The Marble City | for the love of the south

When we got back to the hotel late that afternoon, we bundled up for one final stroll around the marble streets of Verona. We walked under the Porta Borsari, which is at the end of the elegant Corso Porta Borsari. The ancient Roman gate to the city is constructed of local white limestone. It has two arches framed by pillars with Corinthian capitals. We made our way to the Basilica di Sant’Anastasia, which drips with Gothic influence. The colors of red, black and white echo from the floor to its crossed vaulted ceiling. Reverently, we walked around the church, attempting to take in all its beauty. Finally, we made it to the Piazza Bra, which is the largest square in Verona.

Processed with VSCO with kp8 preset

We walked over the liston, which refers to the long marble slabs used for paving the west side of the piazza. We passed café after café filled with tourists and locals enjoying the brisk evening air and the bustle of the holiday festivities. The last stop was the Arena di Verona, the amphitheater located in the heart of the Piazza Bra. I imagined all the gladiator fights, jousts and tournaments that took place just on the other side of these stone walls. We walked all the way around the pink and white stone amphitheater. By this point, Michael and I felt quite confident we knew our way back to the hotel without directions, and we were about to be served a very large slice of humble pie.


We were supposed to turn left at the arena. We thought we turned left. At first, it was romantic strolling arm in arm under the icicle lights strung along piazza after piazza. After ten minutes or so, we both realized we were absolutely lost. Shockingly neither of our phones were working so looking up directions to our hotel was out of the question. After about an hour or so (or for what felt like an hour), we dove deeper and deeper into the city. In which direction, I couldn’t tell you.  Miraculously, of course, we made our way back to the hotel. In a matter of moments all was well with the world, but we will never forget about our time getting lost head over heels in the Marble City of Verona.

Arrabbiata | for the love of the south


Generously Serves 2

Note: We traveled to Verona to visit with Giovanni Rana, which is a family owned pasta company in Verona. Having their pastas stocked in my refrigerator is a lovely way to remember the trip! I use fresh Giovanni Rana Tagliatelle for this recipe, but you can use any pasta shape you love!

 Arrabbiata literally means “angry” in Italian. The dishes namesake refers to the spiciness of this pasta dish. If you are sensitive to spice, reduce the amount of red pepper flakes to 1/4-1/2 teaspoon. I love using whole, green Castelvetrano olives for this recipe. To easily pit the olive, crush with the blade of a knife like you would smash a clove of garlic and fish out the pit. But, of course, you can use pitted olives if you like!

¾ teaspoon red pepper flakes

¼ teaspoon dried oregano

1 garlic clove

1 small shallot

2 tablespoons olive oil

1 slice bacon, chopped

¼ teaspoon freshly ground black pepper

1 can (28 ounces) whole peeled tomatoes, hand crushed

1 tablespoon tomato paste

6 ounces Giovanni Rana Tagliatelle

10 green olives, pitted, roughly chopped

Small handful basil leaves, hand torn

Kosher salt

Extra-virgin olive oil, for finishing


Finely chop red pepper flakes, oregano, garlic and shallot together. Set aside.

In a large skillet over medium heat, add oil and bacon. Once the bacon is crisp and lovely and golden in color, toss in the red pepper flakes, oregano, garlic, shallot, and black pepper.

Once the shallots and garlic begin to color around the edges, about a minute. Slowly add the tomatoes and tomato paste to the skillet. Season with salt, and allow the tomatoes to gently come to a bubble. Lower the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Adjust seasoning if needed.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve about ¼ cup of the starchy pasta water and drain the pasta in a colander.

Toss the olives and basil leaves into the sauce at the last minute. Add a little reserved pasta water and pasta to the sauce and toss. Drizzle with extra-virgin olive oil and serve.

Arrabbiata | for the love of the south

This post was sponsored by Giovanni Rana, but all the experiences and opinions are my own!
Entrees Pasta


Verona, The Marble City | for the love of the south

I fell in love with Verona the moment my right foot graced its pink marble streets. We began walking down the Ponte della Vittoria where we were greeted by a pair of equestrian statues on both sides of the bridge, welcoming us into the city. The deep blue Adige River sweetly swept under us as we walked across the bridge. Staring at the blushing marble paths and amber buildings with their ancient balconies, I understood why this city was the setting for one of the greatest love stories of all time.

After checking into our room at the Palazzo Victoria, Michael and I quickly dropped off our bags and walked hand in hand through the streets of Verona to the House of Capulet. We walked through the long entryway to the courtyard. The lengthy entrance opens to an ivy-covered brick façade decorated with elegant gothic windows on either side of the legendary balcony. All the way at the end of the courtyard is a lovely bronze statue of Juliet Capulet. I sat there for a moment and listened to the words penned by Shakespeare almost haunting the walls as they echoed around me. We made our way past the crowd and back through the long archway, which is covered in graffiti were couples have written their names on the wall, believing that doing so means their love will be eternal. On the way back to the hotel, we just had to pass by Romeo’s medieval house. We almost missed the building until we spotted this inscription on the exterior wall, “Oh Romeo, Romeo! Wherefore art thou Romeo?”

Verona, The Marble City | for the love of the south

Our room was on the top floor of the hotel. Floor to ceiling windows faced the center of a honey-colored courtyard below. Despite freezing temperatures, I opened the windows and played Noël Coward’s “A Room with a View” while looking out onto the courtyard in my pajamas with an espresso in hand.

Verona, The Marble City | for the love of the south

On the second day, we traveled east to the small hamlet of Soave. We pulled up to the city’s ancient walls to Borgo Rocca Sveva, which is home to the most beautiful wines in the region. We toured the winery and completely fell in love with both the silky, ruby red Amarone della Valpolicella and with the floral and fruity Soave Classico. After our wine tasting, Michael and I decided to venture inside the walls of Soave. Perched at the top of the hill, the majestic Castello di Soave overlooks the town. The sky was overcast, and it left a golden glow over the city. It was as if I was looking through a glass filled with white wine from the region or perhaps we drank too much at our tasting. Either way whether it was the weather or the wine, it was a lovely trip indeed.

Verona, The Marble City | for the love of the south

Grilled Radicchio & Balsamic Pasta | for the love of the south

Grilled Radicchio & Balsamic Pasta

Serves 2

Note: We traveled to Verona to visit with Giovanni Rana, which is a family owned pasta company in Verona. This dish is inspired by the lovely radicchio I found in the markets in Italy. I love the way the bitter radicchio is slicked by the smoky bacon and the whole dish is lifted by beautiful balsamic vinegar. I am using Giovanni Rana Fettucine for this dish, which is great for a quick weeknight meal. 


6 ounces Giovanni Rana Fettuccine (or any other long, thin shaped pasta)

½ small head radicchio, core removed, leaves separated

1 slice bacon, roughly chopped

1 teaspoon rosemary leaves, roughly chopped

1 garlic clove, finely chopped

Pinch red pepper flakes

1 tablespoon balsamic vinegar

1 tablespoon unsalted butter

Shaved Parmesan, for serving

Extra virgin olive oil, for serving

Kosher salt and freshly ground black pepper


In a large pot of salted boiling water, cook the pasta until al dente. Reserve about ½ cup of the starchy pasta water and drain the pasta in a colander.

In a large skillet over medium heat, grill the radicchio leaves for a few seconds until charred in a few spots. Remove the radicchio from the skillet and set aside. Toss the bacon into the skillet. Once the bacon is lovely and crispy, take the skillet off the heat and add the grilled radicchio, tearing the leaves into long strips as you add them to the skillet. Toss in the rosemary, garlic, red pepper flakes, balsamic vinegar, butter and reserved pasta water. Place the pan back on the heat and simmer until the sauce thickens slightly. Adjust seasoning if necessary.

Add the fettuccine and toss, toss, toss. Divide between two bowls and shower with shaved Parmesan cheese and a drizzle of extra virgin olive oil.

Radicchio | for the love of the south

This post was sponsored by Giovanni Rana, but all the experiences and opinions are my own!


Pasta Uncategorized


Basil Pesto Handkerchief Pasta | for the love of the south

My bedroom window opens to a view of a small garden. Since we moved into our house in the dead of winter, I must admit I didn’t think much of our neighbor’s garden. But this past week, I found myself standing at the window each morning, watching our dear neighbor, Lilly, in her oversized straw hat and daisy print gardening gloves tending to the garden.

If you walk down the stone pathway lined with violets, hyacinths, and lilies, you will be greeted into the garden with the warm scent of honey coming from a fig tree. It’s sprawling branches and leaves act as an umbrella. A sort of safe haven in the center of the garden. Past the fig tree is a raised bed dedicated to tomatoes: cherry and grape tomatoes, yellow pear-shaped ones, fat beefsteak and elongated Romas. The raised bed closest to the fence that divides our lots is filled, and I mean filled, with basil. That’s it. Just basil. Our fence is covered with grapevines and tiny grape clusters, which remind me of baubles I used to find in my grandmother’s jewelry box.



I caught Lilly’s eye from my bedroom window, and we waved to each other. She pointed to the massive bed of basil and cupped her hands to her mouth, “I can’t imagine a summer without basil, can you?”  I shook my head and smiled in complete agreement.

The next morning, I opened my front door and found a lovely bouquet, not of freshly picked flowers, but of basil, and a note that read “… so you’re prepared for the summer. –Lilly”

Basil Pesto Pasta | for the love of the south

{GIVEAWAY | To enter the All-Clad d5 Stainless Steel All-In-One Pan Giveaway, leave a comment below letting me know your favorite summertime dishes between now and midnight, June 2nd. The winner will be chosen randomly and will be contacted via email on June 3rd. Limit 1 comment per person, pretty please!}

Basil Pesto Handkerchief Pasta | for the love of the south


Handkerchief Pasta with Basil Pesto

Serves 2

Note: You can make the basil pesto ahead of time and just stash it in the fridge to have on hand for a quick and easy meal. Also, the pasta can be made ahead. Once you have rolled out and cut the pasta, place the fresh pasta in a single layer on a baking sheet and freeze. Once frozen, stack the frozen pasta in a gallon-sized freezer bag and stash away until you are ready to boil! 

200g all-purpose flour

2 large eggs

1 garlic clove, finely chopped

Generous pinch red pepper flakes

1 large bunch of basil, leaves only

¾ cup olive oil

½ lemon, juiced

1 cup grated parmesan cheese, plus more for serving

Extra virgin olive oil, to finish

Sea salt & black pepper, to season

In the bowl of a stand mixer fitted with a paddle attachment, add flour and a pinch of sea salt. Blend together with fingertips and create a well in the center. Add eggs to the well. Mix on a low speed until the dough comes together. Switch to dough hook attachment and knead until the sides of the bowl are clean and the dough wraps around the hook, about 3-5 minutes. The dough will be soft and smooth.

On a lightly floured surface, form the dough into a ball. Cover and let rest for 30 minutes.

Meanwhile make the pesto.

In a mortar and pestle or a food processor, add garlic and a pinch of sea salt. Add red pepper flakes and basil leaves. Pound or pulse the ingredients together, forming a paste. Add olive oil, lemon juice, and parmesan cheese. Continue mixing together, tasting as you go. Once the pesto is perfectly seasoned, set aside.

Cut the dough into 4 pieces; slightly flatten making it easier to pass through the pasta machine. Pass pasta through the widest setting of the pasta machine. Fold in half and pass through 9 more times, dust with a little flour as needed.

Decrease the pasta machine to ½ the thickness and pass through twice.

Decrease the pasta machine setting again to the 2nd to last thinnest setting and pass through the pasta machine once. Repeat with the rest of the pasta. Lay sheets on a tea towel.

Bring a pot of water to boil and season the water with salt. Cut the sheets into square handkerchiefs.

(Now, this next step happens quickly so ready a strainer to drain the pasta by the sink, a small mug to reserve a little pasta water for the sauce, and warm a few pasta bowls!)

Toss the fresh pasta into the water and boil for just a few minutes, or until the pasta floats to the top. Scoop out about ½ cup of the pasta water. Set aside. Drain pasta.

In a large pan over medium high heat, add the basil pesto. Once the pesto heats through, add the drained pasta along with a small amount of the reserved pasta water. Toss, toss, toss! If you notice the pasta needs more sauce, add a few more drops of pasta water.

Toss into warmed pasta bowls, scatter with more parmesan cheese, extra virgin olive oil and basil leaves!
















Fresh Pasta | for the love of the south

Indigo blue hues deepen as the sun sets on the Amalfi Coast. Salty sea air tousles my blonde locks as I quietly sip on limoncello. Clanging wine glasses and the gentle hum of a distant Vespa become a symphony of sorts. The scent of lemon fills the air. Silky strands of handmade pasta against bursting tomato flesh and fresh basil gives me a certain pleasure. Suddenly, the whistle of my teakettle brings me back to reality. I get up from the couch to make another cup of coffee, all the while dreaming of the wonderful cookbook Wild Rosemary & Lemon Cake by Katie & Giancarlo Caldesi.

Fresh Pasta | for the love of the south

I devour cookbooks as if they were novels with characters to be discovered and cultures to be revealed. Not only am I allowed to engage in the narrative behind the recipe, but I also get to create, consume and share these experiences with others. As I dig deeper into a new cookbook, there are usually those few recipes that stand out in my mind, tugging on my arm like a child begging for attention until I am compelled to hunker down and give them the consideration they deserve. The pasta chapter is what did it for me. I’d been eyeing the silky strands of pasta daily, and I couldn’t take it anymore. I need to make pasta, now.

Fresh Pasta | for the love of the south

As I begin to knead the homemade pasta dough on my cool marble surface, I take time to relax and completely focus on the task at hand (quite literally)! There is something deeply therapeutic about repeating the same motion over and over again and being able to feel the dough come together in your hands. It’s an empowering sensation. Everything else falls away and in that moment, I imagine being on the Amalfi Coast as the scent of fresh pasta fills my quaint loft.

Fresh Pasta | for the love of the south

I believe cooking is one of the greatest ways to feel connected with someone else’s culture. Recipes bring me to every corner of the globe without having to leave home. They allow my kitchen to be an escape; a place of wonder, filled with new experiences, tastes and adventures. One of the greatest joys in life is cracking open a cookbook and becoming lost in the stories behind the recipes, which have a way of focusing on life and celebrating it.

Fresh Pasta | for the love of the south

The pages of Wild Rosemary & Lemon Cake are filled with beautiful photos and recipes from the Amalfi Coast. Below is a lovely recipe for homemade pasta and a few of my favorite quick pasta sauce recipes from this lovely book. Ciao, y’all!

Wild Rosemary & Lemon Cake | for the love of the south

Recipe: Fresh Pasta Dough

From Wild Rosemary & Lemon Cake by Katie & Giancarlo Caldesi

Serves 4 as a main

Note: The rule for fresh pasta is that you use one egg per 100g of flour. I tend to use a few teaspoons of extra-virgin olive oil as well to keep the dough from drying out too quickly.

200g (1 ½ cups) of ‘00’ flour or all-purpose, plus a little extra if necessary

Pinch of kosher salt

2 eggs

1-2 teaspoons of extra-virgin olive oil, if desired

Place the flour and kosher salt in a bowl. Combine with a fork and create a well in the center. Crack the eggs in the well and add the olive oil (if desired). Stir the eggs and oil together with the fork, while gently incorporating the flour as you work your way outwards. Continue mixing until you have incorporated all of the flour and a dough ball begins to form.

Remove the dough from the bowl onto a floured surface and knead the dough by hand. Stretch and roll the dough over itself, adding more flour if the dough begins to stick to the palm of your hands. Enjoy this kneading process because it does take about 10 minutes to come together! A good way to know if the dough is well blended is if the dough is completely one color, not yellow and white. If the dough becomes too dry, add a few drops of water.

Once the dough has come together, wrap it in plastic wrap and allow it to rest for 20-30 minutes on the counter. After it has rested, it will be ready to be rolled out by hand or through a pasta machine.

Quick Pasta Sauce Recipes:

Serves 4

Note: If you are using dried pasta for these quick sauce recipes, being cooking the pasta before making the sauce; if using fresh pasta, make the sauce first. Also, use a large pot of well-salted water to cook the pasta in so that it can move around freely and it won’t stick together.

Lemon Tagliolini:

1 quantity of fresh tagliolini, or dried spaghetti or linguine

1 ¼ cups of heavy whipping cream

Juice of 1 lemon

Salt and freshly ground black pepper

1 ounce of Parmesan cheese, finely grated

In a large frying pan over medium heat, combine the cream, lemon juice, salt and pepper. Cook for about 5 minutes to slightly reduce and thicken. Whether you are using fresh pasta or dried, drain the pasta (see note) and toss it with the sauce and add the Parmesan cheese. Serve the pasta in warmed bowls immediately.

Summer Tomato Sauce:

1 quantity of fresh pasta, or (12 oz.) of dried penne, rigatoni or farfalle

4 tablespoons of extra-virgin olive oil

1 large garlic clove, finely chopped

½ teaspoon of red pepper flakes

200 g of fresh ripe tomatoes, roughly chopped

2 sprigs of basil, divided in half, leaves roughly torn

Kosher salt, for seasoning

1 ounce of Parmesan cheese, finely grated

In a large frying pan over medium heat, heat the oil and fry the garlic and red pepper flakes together for 1-2 minutes. Immediately add the tomatoes, half of the basil and salt. Squash the tomatoes with the back of a spoon. When the pasta is al dente, toss it into the sauce, along with a tablespoon of the pasta water to lengthen the tomato sauce. Stir the pasta into the sauce and allow it to finish cooking (this will allow the pasta to absorb more of the flavor of the sauce.) Add the remaining basil leaves and toss again. Serve in warmed bowls with a sprinkling of Parmesan cheese.
















Parsley Pesto Pasta

Summertime quickly thrusts itself onto the South. Spring lasts for what seems like only a week, and as soon as the trees lose their bloom, summer appears the very next day. Along with the sweltering heat comes a silver lining in the form of backyard barbecues, bonfires, and nights at the river where the waves that break against the shore never rival the sound of laughter coming from the deck above. Fireflies dance from the water to the woods, blazing a trail as the long, hot summer days come to an end, only to awaken the promise of another day filled with childlike wonder.

Summer is also the season of barbecued ribs, fresh tomato salads tossed with oregano and olive oil, grilled corn on the cob happily gleaming with melted butter, roasted seafood adorned with lemon wedges and Malden sea salt, watermelon slices served with chopped mint for dessert and pasta slicked with an herbaceous pesto. After a day spent soaking in the sun, this is the dish I crave.

This pesto has a warm nuttiness from the toasted almonds, freshness from the parsley and chives, and a slight rich, full-bodied flavor from the olive oil and Parmesan cheese. After a day spent in the heat, my body and mind begins to wind down and all I want is an herbaceous, simple, light pasta to fill my tummy and reenergize my soul for another wonderful summer day.

Recipe: From Bon Appétit, June 2013

Serves 6

1 pound of spaghetti (or angel hair pasta)

Kosher salt

½ cup unsalted, toasted almonds

4 cups fresh flat-leaf parsley leaves

¾ cup chopped chives

¾ cup extra-virgin olive oil

½ cup finely grated Parmesan

Salt and freshly ground black pepper to taste

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups of pasta liquid for sauce.

Using either a mortar and pestle or food processor, grind/pulse the toasted almonds until ground (the almonds should resemble coarse sand.) Add parsley leaves, chives, oil and Parmesan cheese, and continue to grind/pulse until smooth. Season the pesto with salt and pepper.

Toss pasta and pesto together in a large bowl, adding the reserved pasta liquid ¼-cupfuls at a time until the pesto loosens and becomes saucy. Season with salt, pepper and more olive oil.



Pasta Salad

Glancing over recipes cards is like rummaging through old memories. Some feathered, folded and frayed, splattered with sweet reminiscences, and aged with wisdom. Passed down from one to another, like heirlooms, entrusting the legacy of family dishes. There are also those recipes that are new, only existing in your handwriting, being perfected for generations to come. One of these recipes is pasta salad.

Growing up on Cajun fare, pasta rarely showed up on the menu. Crawfish fettuccini and lasagna were the only dishes my mother made with pasta, but secretly I craved Italian cuisine. So, whenever I found myself home alone in my sophomore year of high school, I needed to learn how to feed myself (sans pop tarts and cereal.) Thus began my love affair with pasta.

During my sophomore year, an unexpected event crept into my life. Found on my spine was a bone tumor, which broke a bone in my back. Within a few months, the tumor was removed, and I found myself recovering for months at home. After a few days of sitting at my abode, sick of toast, cereal and leftovers, I ventured into the pantry to find a humble box of pasta salad. It wasn’t anything fancy, just a box of spiral pasta with a packet of dried herbs that called for half a bottle of Kraft Italian dressing. After a few days, I began adding fresh tomatoes and herbs from our garden to the boxed pasta salad. This salad became my daily fare, the sustenance I needed during my recovery.

So, as I look over this pasta salad recipe, written in my handwriting, I find myself lost in the memory of being alone in the kitchen, perfecting this recipe, and the adventure of what it meant to create something of my own. Today I share this updated version of my boxed pasta salad with you, a recipe card I will forever hold close to my heart and always in my pocket for safekeeping.

Recipe: Serves 4 as a side
Note: You can use any type of tomato in this recipe. Beefsteak, cherry, grape or homegrown are great in this salad. You can also do a variety of tomatoes if you like!

½ pound of penne pasta (or any other shaped pasta like bowtie or shell)

1 pound of tomatoes, seeded

4 tablespoons of olive oil

2 tablespoons of red wine vinegar

1 clove of garlic, minced

1 pinch of red pepper flakes

¼ cup of flat leaf parsley, finely chopped, leaves only

Salt and pepper to taste

Parmesan cheese shavings, to garnish

Boil the pasta in salted water until al dente and drain well. Set aside.

Set up a mesh strainer onto a medium-sized bowl.

Dice larger tomatoes, such as homegrown or beefsteak, and if you are using grape or cherry tomatoes, slice in half. Place the tomatoes in the mesh strainer and sprinkle with salt (about 1 teaspoon or so should do.) At this point, the salt is not just for seasoning but drawing the moisture out of the tomatoes. Let the tomatoes sit in the strainer for at least 10 minutes, slightly squeezing the tomatoes with your hand every once in a while, coaxing the water out of the tomatoes. Allowing the tomatoes to drain this way will leave you with a more concentrated tomato flavor for your pasta salad.

Meanwhile, whisk together olive oil, red wine vinegar, garlic, and red pepper flakes in a small container (or shake all the ingredients together in a Mason jar.) Season with salt and freshly cracked black pepper to taste.

After the tomatoes have been sitting in the strainer for at least 10 minutes, place tomatoes in a large mixing bowl and discard any juice that came from the tomatoes. Add the finely chopped parsley and dressing to the bowl. Mix to combine. Add the pasta to the mixing bowl and toss again until all of the pasta is covered with the dressing and tomatoes. Top with Parmesan cheese shavings and serve. Enjoy!


Comforting Cravings on a Cold Night

I sit in the stillness of a quiet evening beneath an amber flame, warming my bones from the frigid, damp southern weather. I have conflicts on these evenings. Yearning for a warm morsel, but my body cannot seem to move from the heat of the fire. So, like in any good relationship, I compromise.  Throwing a wooly blanket around me, I swiftly walk to the kitchen like a fancy woman would in a long, tight skirt, except I am donning a plaid, woven bedspread. Nonetheless, I am on a mission. I crave the comfort of pasta, and not the skimpy sorts: the meaty, rich, velvety, luscious kind. I pour over the warmth of the flames from the stovetop as the sauces bubble and simmer. My spirits are instantly lifted. Ladling the white sauce over the dark, succulent meat sauce reminds me of the earth being blanketed by leaden snow. I gather up my vittles, traipse back to the fireplace, and gather with the ones I love over a warm, delightful meal. And in that moment, there is peace. In the midst of the chill, there is a gift, a gift of togetherness that both the bitter cold and the season bring. Give thanks for these moments when your heart and your tummy are both full and content.

Recipe: Serves 6

Bolognese Sauce:

1 carrot, roughly chopped

1 onion, chopped

1 rib of celery

2 garlic cloves, peeled

Small handful of parsley, chopped

½ pound of ground pork

½ pound ground sirloin

1 Tbs. of flour

1 ½ cups of vegetable stock

1 14-ounce can of San Marzano tomatoes

¼ cup of milk

½ cup of freshly grated Parmesan

Béchamel Sauce:

4 Tbs. of butter

4 Tbs. of flour

2 cups of milk

Salt, pepper, nutmeg to taste

1 pound of tagliatelle pasta, cooked till al dente

Fresh chopped parsley and Parmesan cheese, garnish

To make the meat sauce:

Put the carrot, celery, onion, garlic and parsley into a food processor and grind until the vegetables are smooth. Coat a large pot with oil and sauté vegetables until fragrant and soft. Add the pork and beef to the pot. Season with salt and pepper. Brown meat in the pot while breaking it up with a wooden spoon. Dust the tablespoon of flour over meat and vegetables. Add the stock, tomatoes and milk. Bring to a boil then reduce to a simmer. Cook uncovered for 1 ½ hours. Add Parmesan cheese and season to taste with salt and pepper. Toss in cooked pasta.

To make béchamel:

In a small saucepan, melt butter and mix in flour. Cook for just a few minutes to cook out the “flour” taste. Add the milk and season with salt, pepper and nutmeg to taste. Keep on low heat and keep stirring while the sauce thickens. The sauce is ready whenever it is thick enough to coat the back of a spoon.

To plate:

In each dish, spread a few tablespoons of the béchamel onto the bottom of the plate (or on top if you prefer.) Serve the pasta over the béchamel sauce and top with fresh parsley and Parmesan cheese.


Spaghetti and Meatballs

I was a fastidious child. I was the kid from Louisiana that couldn’t stand seafood, loved macaroni and cheese and chocolate milk for all occasions, and couldn’t stand the sight of meat sauce. But my mother was and is a very wise woman. She knew I wouldn’t eat meat sauce, but meatballs? Of course! My mother understood my weird palate. She knew I was a texture enthusiast and a romantic. When I say I was a romantic, she knew that I would associate spaghetti and meatballs with Disney’s Lady and the Tramp (the funny thing is I still do!). The scene of two puppies sharing a plate of spaghetti and meatballs with an Italian man in the background singing “Belle Note” was enough for me to appreciate and devour any spaghetti and meatball dish in front of me. And I can only imagine my mom patting herself of the back while the song played in my head and I swayed along, eating my spaghetti until it was all gone. Happy plate!

Recipe: Serves 6-8

For Sauce:

1 tablespoon of olive oil

2 cloves of garlic, minced

1 pinch of red pepper

2 28oz. cans of whole San Marzano tomatoes, hand crushed

1 pinch of sugar

¼ cup of chicken stock

1 sprig of fresh basil

2 tablespoons of butter

¼ cup of parmesan cheese

Salt and pepper to taste

In a medium sized saucepan, heat a tablespoon of olive oil on medium low heat. Let garlic and red pepper shimmy in the oil for 30 seconds. Add the crushed tomatoes, sugar, salt and pepper to taste. Let cook for about 5 minutes then lower the heat and add stock and basil. Let simmer for at least 30 minutes. Add butter and cheese. Adjust seasonings if needed. Reserve for meatballs.

For Meatballs:

Olive Oil

1 onion, chopped

2 garlic cloves, chopped

1 pinch of red pepper flakes

3 tablespoons of parsley

1 cup of milk

4 slices of bread, crust removed and cubed

2 pounds of ground chuck

1 pound of ground pork

1 egg, slightly scrambled

½ cup of freshly grated parmesan cheese

Salt and pepper to taste

1 pound of cooked angel hair pasta

Heat a few tablespoons of oil over a medium flame. Sauté onions, garlic, parsley and red pepper flakes together until soft. Season slightly with salt and pepper. Let cool.

While the vegetables cool, soak the bread in the milk while you get the meatball mixture prepared. In a large bowl, combine the beef and pork together slightly. Add the egg, cheese, salt and pepper to the meat. Finally, squeeze all of the excess milk from the bread and place it with the meat mixture, along with the cooled vegetables. Mix all of the ingredients together with your hands until well combined. Shape into meatballs. You can shape them into large meatballs or bite-sized depending on your preference.

Heat a sauté skillet over medium heat with a tablespoon of olive oil. Sauté meatballs quickly on all sides. I do this step in 2 batches. Once browned, transfer to simmering red sauce for at least 30 minutes. Toss in the angel hair pasta and mix together.




Entrees Pasta

Pasta with Red Sauce

Please don’t tell anyone, but I am in love with Italian food. I didn’t want my first love of Southern food to find out this way. But it noticed my long sighs when I would smell homemade marinara, saw my joy when making fresh pasta, and realized the look in my eyes as I would watch pizza bubbling away in the oven. But I just can’t help it, I swear. There is a certain passion Italians have that reminds me of Southerners. We love life, family and food. Italians, like Southerners pass recipes along from generation to generation, understand the importance of eating off the land and talk feverishly with their hands. But most of all, we love our family. This recipe is a staple in my home. Break out the grape juice with the kids, sing “Mambo Italiano” to the top of your lungs and enjoy a meal with your closest family and friends.

Recipe: Serves 4

2 Tbs. of olive oil

2 garlic cloves, sliced

1 pinch of red pepper flakes

1 28 oz. can of whole San Marzano tomatoes, hand crushed

1 pinch of sugar

2 Tbs. of butter

½ cup of parmesan cheese, grated plus more for serving

½ pound of angel hair pasta, cooked

Salt and pepper to taste

In a sauté pan on medium temperature, heat olive oil. Add sliced garlic and red pepper flakes and cook for 30 seconds or just until golden. Add the tomatoes and season with salt and pepper. Add sugar. Bring to slight boil and let simmer for 30 minutes. Turn off heat, add butter and cheese. Add pasta to the sauce and mix to combine. Check seasoning one last time. Serve with freshly grated parmesan.