Category: Pasta

• 2 medium eggplant, sliced 1/4-inch thick
• 2 large zucchini, sliced 1/4-inch thick
• 1 large, sweet onion or red onion, sliced 1/4-inch thick 
• 8 tablespoons olive oil, divided  
• 3 cups Carfagna’s Original Pasta Sauce, divided
• 1 cup shredded Italian-blend cheese 
• 1/2 cup panko breadcrumbs
• 3 tablespoons grated Pecorino Romano cheese
• 1 cup shredded mozzarella
• Fresh basil for garnish

Preheat oven to 400 degrees.

Heat a large skillet over medium-high heat adding 2 tablespoons of olive oil. Place the sliced eggplant in a single layer and cook for 1-2 minutes per side until lightly browned. Remove from the pan onto a plate and set aside. Continue with the sliced zucchini, adding 2 tablespoons of oil and the zucchini cooking for 1-2 minutes. Add these to the same plate with the eggplant. Repeat the process with the sliced onions.

Lightly oil a 9×13-inch casserole dish with cooking spray. Spread 1/2 cup of sauce in a thin layer on the bottom of baking dish.  Layer half of  each of the eggplant, zucchini, and onions, topping with 1 cup of sauce and half of the shredded cheese blend. Repeat with a second layer of eggplant, zucchini, onions, 1 cup of sauce and the remaining half of the shredded cheese blend.

In a small bowl, combine the breadcrumbs, 2 tablespoons of olive oil, and grated Pecorino Romano cheese. Sprinkle the breadcrumb mixture over the top of the layers, adding dollops of the remaining 1/2 cup of sauce to the top.

Bake for 25 minutes, then top with the shredded mozzarella. Increase the heat to 425 degrees and bake an additional 10-12  minutes until the cheese and sauce are golden brown and bubbling. Remove from the oven and let rest for 10-15 minutes. Garnish with fresh basil.

The tradition of Lasagna originated from Emilia-Romagna, and from there it has become a familiar representation of Italian cuisine. Basically, lasagna is a baked casserole layered with fillings of pasta, ragu, vegetables, and various cheeses. This recipe takes on the appearance of a traditional lasagna, but veers off course in that it does not include pasta. A lasagna-style casserole loaded with cheese, Original Pasta Sauce, and vegetables brings a delicious side dish to the table to accompany seared chicken, pork, or steak. Perfect in every way.

This photo captures the Vegetable Parmigiani recently created at a cooking class in Carfagna’s Cooking School. Check out our upcoming classes!

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

• 3 tablespoons, plus 3 teaspoons kosher salt, divided
• 1/2 cup golden raisins
• 2 tablespoons granulated sugar
• 3/4 cup olive oil, divided
• 2 pounds Italian eggplant, cut into 3/4-inch cubes
• 12-ounces orecchiette pasta
• 1/2 cup finely chopped shallots
• 1/2 cup pine nuts
• 4 tablespoons brined capers, drained
• 3 cloves garlic, finely chopped
• 1/2 teaspoon red-pepper flakes
• 1/3 cup packed sliced basil leaves, plus more for serving
• 2 tablespoons red wine vinegar
• 8-ounces fresh ricotta

Bring a large pot of water to a boil over high heat. When boiling, add the pasta plus 2 tablespoons salt, stirring to combine. Cook according to the package to al dente. Reserve 1 cup of pasta water, then drain the pasta, adding the drained pasta back into the cooking pot. Set aside.

To a small saucepan, add the raisins, sugar, 1 tablespoon salt and 1 cup of water. Over medium heat, bring to a boil and cook for 2 minutes. Turn off the heat, then cover and set aside.

In a large non-stick skillet, heat 1/4 cup olive oil over medium-high heat. Stir in half of the cubed eggplant, seasoning with 1/2 teaspoon salt. Cook, stirring occasionally until the eggplant is tender and lightly browned, about 5-6 minutes. Transfer the eggplant to a medium sized bowl. Repeat the process with the remaining cubed eggplant, additional 1/4 cup of olive oil, and 1/2 teaspoon salt. Transfer to the bowl.

Add 2 tablespoons olive oil to the skillet, reducing the heat to medium. Add in the chopped shallots, pine nuts, capers, garlic and red-pepper flakes, stirring until the shallots are tender, about 2-3 minutes. Transfer this to the bowl with the eggplant, along with basil and vinegar. Strain the raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture plus 2 teaspoons salt, tossing well to combine.

Transfer the eggplant mixture to the pot containing the drained, cooked pasta, plus 1/2 cup of reserved pasta water. Over medium heat, stir the pasta and the eggplant mixture together, gently warming. Transfer to a large platter or individual serving bowl, topping with the ricotta and basil, drizzling with the remaining 2 tablespoons of olive oil. Serve warm or at room temperature.

Featured Market Ingredients

• Carfagna’s Olive Oil
• Fresh Ricotta Cheese
• Orecchiette Pasta
• Brined Capers
• Pine Nuts

Even though Caponata is prepared throughout southern Italy, the flavorful dish is a typical Sicilian vegetable dish whose origins date back to the early 18th century. The original recipe featured gurnard fish as the main ingredient but was soon replaced by the more available and much cheaper eggplant. The modern version of caponata makes use of the late summer harvest of eggplants and tomatoes, with the addition of capers, olives, onions, celery, and often with raisins and pine nuts. Copious amounts of olive oil bring the dish together served hot or at room temperature.

This recipe adds orecchiette pasta and ricotta to become a rich, luscious dish to bring to your table.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

• 1 bunch asparagus, about 10-12 stalks
• 1 1/2 cups orzo pasta
• 2 tablespoons kosher salt (for the pasta water)
• 3 tablespoons olive oil, divided
• 3 cloves garlic, peeled and thinly sliced
• 1 teaspoon kosher salt
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 4 tablespoons grated Parmesan cheese, divided
• 2 tablespoons black truffle butter
• Parmesan cheese curls for garnish

Serves 4

Wash and trim the ends of the asparagus. Set aside.

Fill a large pot with water, bring to a boil. Place the asparagus into the boiling water, stirring for 1 minute. Use a slotted spoon or tongs to remove the asparagus, setting aside on towels to cool and dry.

Return the water to a boil. Add the salt and orzo pasta, stirring to combine. Cook 2 minutes less than the package directions. Drain into a colander. Transfer the orzo to a bowl, drizzle 1 tablespoon of olive oil over the pasta and set aside.

While the orzo is cooking, cut the now cool asparagus into 1/2-inch pieces, cutting on the bias.

In an 11-inch-wide skillet, add the remaining 2 tablespoons of olive oil to the pan, over medium heat. When the oil is hot, add in the cut asparagus and the sliced garlic, stirring to combine. Reduce the heat to medium, add in the cooked orzo, and 1 teaspoon salt, stirring to combine. Add in the heavy cream and butter, stirring constantly for 3-4 minutes. Off the heat, add in 3 tablespoons of Parmesan cheese and black truffle butter, stirring to combine. Serve, sprinkling with the remaining tablespoon of grated Parmesan cheese. Add additional Parmesan cheese curls to garnish.

Orzo, also known as risoni, is a delightful type of pasta that resembles large grains of rice.  The rice-like shape often leads to confusion as people sometimes mistake it for rice or barley due to its appearance. This pastina (little pasta) is delicious added to soups, salads, or as creamy side dish in this recipe. We add black truffle butter as an indulgent ingredient for this Parmesan orzo pasta dish. If not using truffle butter, simply substitute your favorite salted butter instead.

• 1-pound uncooked linguine
• 2 spring onions, or 6 green onions
• 1/2 cup olive oil
• 6 large garlic cloves, thinly sliced
• 1-ounce flat anchovy fillets in olive oil
• 1/4 cup capers, drained
• 2 teaspoons Calabrian chiles, in oil
• 1/2 cup dry white wine
• 1/2 cup Castelvetrano olives, pitted, coarsely chopped
• 3 cups loosely packed baby arugula
• 1/2 cup loosely packed fresh parsley, chopped
• Additional olive oil for serving

Bring a large saucepan filled with water to a boil. Add in 2 tablespoons of salt and the linguine, stirring to keep the pasta from sticking together. Cook for 2 minutes less than the time listed on the pasta package. Reserve 1 cup of pasta water, then drain. Set aside.

While the pasta cooks, thinly slice the spring onions, separating the bulbs from the greens. Thinly slice the garlic, chop the olives and the parsley. Set aside. Measure out all other ingredients as the cooking process moves quickly. Best to be ready with each ingredient.

Working with a large high-sided pan, such as a Dutch oven, oven medium heat, add in the olive oil, cooking for 1 minute. Add in the prepared onion bulbs, garlic, anchovies, drained capers, and chilis, stirring to combine, cooking for about 3-5 minutes, until the anchovies have melted in, and the onions begin to soften. Increase the heat to medium-high, add the wine, stirring often, cooking for 2-3 minutes until the wine is nearly evaporated. Stir in the olives and onion greens stirring often until heated through, about 2 minutes.

Add in the pre-cooked linguine, reserved pasta water, tossing to combine, simmer for 3-4 minutes. Off the heat, fold in the arugula and parsley, allowing the pasta to absorb the water, about 3-5 minutes. Divide among the serving bowls, drizzle a bit more olive oil on top and serve.

Classic puttanesca is traditionally made with big bold flavors, most always including tomatoes, anchovies, capers, olives, onions, garlic, and Calabrian chilies. Always fragrant and enticing in so many ways.  This recipe brings a lighter Spring version without the tomatoes, but with the same alluring aroma and rich flavor it is known for.

Puttanesca Pasta is simple to make and said to have originated from Naples, possibly dating back to the mid-20th century, or earlier. Explanations for the origin of the name are many. However, the modern name of this preparation refers to pasta ‘prepared as it comes’, meaning that is made with items readily available in any Italian pantry. This is the beauty of Puttanesca Pasta in that all the ingredients can be found on our Market shelves, ready to fill your Italian pantry for an easy go-to dinner that is quick to bring to the table.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey