A vibrant, nourishing Italian meal with simple ingredients and complex flavors.
Ingredients
FOR THE RICOTTA CROSTINI WITH ASPARAGUS AND LEMON ZEST:
12 (1/4-inch) thick slices day-old baguette
olive oil
salt
ground black pepper
¾ cup ricotta cheese
zest of one lemon
sea salt
6 steamed asaparagus tips, cut into halves
FOR THE SPAGHETTI WITH TOMATOES, PANCETTA AND MINT:
2 tbsp olive oil
4 oz pancetta, diced
1 shallot, minced
¼ - ½ tsp pepperoncini (red chili flakes)
2 lbs cherry tomatoes, the large ones cut in half and the small ones left whole
1½ lbs ripe plum or vine tomatoes, cut into large dice
1 lb spaghetti
3 tbsp finely chopped fresh mint (more if mint is bland)
1 tsp salt
½ tsp ground black pepper
Mint leaves, olive oil and grated Parmesan cheese (or another favorite), to garnish
FOR THE ARUGULA SALAD WITH LEMON AND OLIVE OIL:
4 cups (packed) baby arugula
splash of olive oil
a few squeezes fresh lemon juice
⅓ cup black olives
ground black pepper
Instructions
FOR THE RICOTTA CROSTINI WITH ASPARAGUS AND LEMON ZEST:
Preheat oven to 400°F. Arrange baguette slices on a baking sheet; brush both sides with olive oil and season with salt and pepper. Bake until golden and crisp, 10-15 minutes, flipping crostini over once during baking. Allow to cool completely on baking sheets.
Divide ricotta among crostini. Drizzle each piece with a tiny bit of olive oil, top with grated lemon zest, and sprinkle with a small amount of sea salt. Place a piece of asparagus on top of each crostini. Serve immediately.
FOR THE SPAGHETTI WITH TOMATOES, PANCETTA AND MINT:
Heat oil over medium heat in a large skillet. Once hot, add pancetta and cook for 15 minutes, or until browned and crispy. Use a slotted spoon to transfer pancetta to a small bowl; set aside.
Add minced shallot and chili flakes to the pan used to cook pancetta; sauté 2 minutes over medium heat. Add tomatoes and salt, bring to a simmer, and cover. After 5 minutes, remove cover and let simmer another 20 minutes, stirring occasionally. Meanwhile, cook the spaghetti as directed by box instructions until al-dente. Drain pasta, reserving a cup of the cooking water for later.
Stir mint and reserved pancetta into the tomato sauce and simmer about a minute. Taste and adjust seasoning as needed. Sauce should be fairly brothy and loose. Add drained, cooked spaghetti to the still-simmering sauce, plus a little of the pasta cooking water and/or olive oil to thin it out to desired consistency. If you like a thicker sauce, use less cooking water. Cook for a couple more minutes then remove from heat. Garnish pasta with torn mint leaves, a drizzle of olive oil, and Parmesan cheese, if desired. Enjoy!
FOR THE ARUGULA SALAD WITH LEMON AND OLIVE OIL:
Toss arugula with a splash of olive oil, a few squeezes of fresh lemon juice, black olives, and a few dashes black pepper. Serve alongside pasta.
Recipe by dramatic pancake at https://www.dramaticpancake.com/roe-an-italian-feast/