Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce)

Ingredients

  • Kosher salt
  • 1 pound (450g) dried spaghetti
  • 1/2 cup (120ml) extra-virgin olive oil, divided
  • 4 medium cloves garlic, thinly sliced
  • Red pepper flakes, to taste (optional)
  • Minced flat-leaf parsley, for serving (optional)

Directions

  1. In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.
  2. Meanwhile, in a large skillet, combine 6 tablespoons oil and garlic. Add pinch of red pepper flakes, if using. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
  3. Transfer pasta to skillet along with 1/2 cup pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms and coats the noodles. Remove from heat, add remaining 2 tablespoons olive oil, and stir well to combine. Mix in parsley, if using, and serve right away.
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Vegan Carbonara Pasta Recipe

Ingredients

  • 7 ounces silken tofu (1/2 of a 14-ounce block; 200g)
  • 1/2 cup (120ml) sauerkraut brine (see note)
  • 1/4 cup nutritional yeast (1/2 ounce; 15g)
  • 1 tablespoon (15ml) white miso
  • Generous pinch cayenne pepper or red chili flakes
  • 3 generous dashes (about 1/4 teaspoon) smoked paprika
  • 2 teaspoons (8g) freshly ground black pepper
  • 1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon
  • Kosher salt
  • 1/2 cup (120ml) extra-virgin olive oil, divided
  • 4 ounces (115g) king oyster mushrooms, stems and caps sliced into 1/2 inch “lardons”
  • 1 pound (450g) dry spaghetti or penne

World’s Best Lasagna

Ingredients

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese

Tuna Fettuccine

Ingredients

  • 50 g whole almonds
  • 1 small onion
  • 2 cloves of garlic
  • 4 anchovy fillets in oil , from sustainable sources
  • Olive oil
  • 300 g dried fettuccine , or linguine
  • 4 baby courgettes , with flowers
  • 300 g yellowfin tuna , from sustainable sources
  • 1 x 400 g tin of quality cherry tomatoes
  • 1 lemon
  • 30 g pecorino cheese
  • Extra virgin olive oil

Chuck’s Favorite Mac and Cheese

Ingredients

  • 1 (8 ounce) package elbow macaroni
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1 (12 ounce) container small curd cottage cheese
  • 1 (8 ounce) container sour cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/4 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
  2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
  3. Bake 30 to 35 minutes, or until top is golden