Hot Pasta, Cold Sauce — Three Many Cooks
This time of year it’s way too hot to make a hot pasta and a hot sauce, but you don’t have to. While your pasta boils, mix a few flavorful ingredients. Think ri
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at threemanycooks.com.
Ingredients
- 1 1½ pounds broccoli (1 large head), cut into small florets, stems peeled and sliced thin
- 12 ounces bite-size pasta such as penne
- Salt
- 3 large garlic cloves, minced
- 1 teaspoon dried basil
- ½ teaspoon hot red pepper flakes
- 3 ounces (about 6 slices) prosciutto, minced
- 2 cups part-skim ricotta
- ½ cup grated Parmesan, plus extra for passing
- 1 pound vine-ripe tomatoes, cut into a small dice
- 12 ounces bite-sized pasta, such as penne
- 2 cans (5 ounces each) tuna packed in oil, not drained
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ cup capers
- 4 ounces ( about 1 cup) crumbled feta, plus extra for passing
- ¼ cup chopped fresh parsley
- 1 can (16 ounces) white beans
- ½ cup grated Parmesan cheese, plus extra for passing
- ½ cup pitted kalamata olives, coarsely chopped
- 2 tablespoons extra-virgin olive oil
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