Chef Giada De Laurentiis Shares Easy-to-Make Summertime Dishes

Giada De Laurentiis, Al Roker and Tamron Hall cook on TODAY on July 14, 2014. Lance Booth/TODAY
Giada De Laurentiis, Al Roker and Tamron Hall cook on TODAY on July 14, 2014.
Lance Booth/TODAY

Giada De Laurentiis shows how you can take advantage of fresh ingredients with easy-to-make summertime dishes, including a kid-friendly “pirate” pasta and a Mediterranean salad with couscous and veggies.

Pirate pasta

Serves 4 to 6

1 lb. penne pasta
1 1/2 cups (6 oz.) Pecorino Romano cheese, grated
1/4 cup extra-virgin olive oil
8 oz. mushrooms (such as cremini, button or shiitake), sliced
2 cloves garlic, peeled and left whole
1 (10-oz.) can or 2 (5-oz.) cans tuna in olive oil (such as Tonnino), drained
1/2 cup (about 18) medium green olives, pitted and halved
1/4 cup tomato paste
2 tbsp. capers, drained and rinsed
1/2 tsp. crushed red pepper flakes
2 tsp. kosher salt, plus extra for seasoning
1/2 tsp. freshly ground black pepper, plus extra for seasoning
1/2 cup low-sodium chicken broth
1/2 cup fresh basil leaves, chopped

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite (about 8 to 10 minutes). Drain and reserve about 1 cup of the pasta water. Place the pasta and 1 cup of cheese in a large bowl, and toss until coasted.

In a medium skillet, heat the oil over medium-high heat. Add the mushrooms, garlic, 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring frequently, until the mushrooms begin to brown (about 5 to 6 minutes).

Add the tuna, olives, tomato paste, capers, red pepper flakes, 1 1/2 tsp. of salt and 1/4 tsp. pepper. Using a wooden spoon, break up the tuna into 1-in. pieces. Add the chicken broth and bring the mixture to a boil. Remove the garlic and discard.

Pour the tuna mixture over the pasta, and add the remaining 1/2 cup of cheese and the basil. Toss until coated, using the reserved pasta water to loosen the sauce. Season with salt and pepper, to taste, and serve.

Click here to read more.

SOURCE: TODAY.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s