Tag: barefoot contessa

Barefoot Contessa’s Summer Garden Pasta

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I live & die for any recipe that shows off the fresh ingredients. This Barefoot Contessa Summer Garden Pasta is the ONE. I mean the one and only pasta you need to be making this summer. Not only is it so freaking easy to make, but it also shows off the most beautiful produce that you may just be growing in your backyard right now!!! Since this is a no-cook sauce, you heard me, no cook; be sure to allow the tomatoes to sit the full 4 hours to really infuse that oil and soften up. I made mine with some Ohio City Pasta, which is always a favorite to grab at the Hudson Farmer’s Market, but feel free to use whatever pasta you desire. Barefoot Contessa made this dish for 6, I did enough for just 1 person.

Ingredients

  • 5 Cherry Tomatoes, halved
  • Good Olive Oil
  • 3 Garlic Cloves, minced
  • 5 Large Basil Leaves, julienned + more for serving
  • 1/2 TSP Crushed Red Pepper Flakes
  • Salt + Pepper
  • Single Serving of Pasta
  • Parmesan Cheese

Let’s Get Cooking

In a medium bowl, combine tomatoes + 1/4 Cup Olive Oil + basil leaves + red pepper flakes + salt + pepper. Cover with plastic wrap and set aside at room femp for about 4 hours.

When ready to serve, bring a pot of water with a drizzle of olive oil + salt to a boil. Cook the pasta to al dente according to the package directions. Dain the pasta and add to the bowl with the tomatoes. Top with cheese & extra basil leaves.

I hope after your take your first bite you put your fork down and lean back in your chair in awe of how delicious this dish is.

Made with Love,

Hannah

Winter Minestrone

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Another day another soup. Perfect for a cozy winter weeknight, this Minestrone from the Barefoot Contessa takes advantage of all the winter veggies, making you feel as though you are getting your daily intake. Ina recommends that you serve the soup with garlic bread and extra parm.

Ingredients

  • Olive Oil
  • 4 oz Pancetta, 1/2 in diced, [I also used bacon]
  • 1 1/2 Cup Chopped Yellow Onions
  • 2 Cups 1/2 in Diced Carrots, 3 carrots
  • 2 Cups 1/2in Diced Celery, 3 Stalks
  • 2 1/2 Cups Butternut Squash, diced and peeled
  • 1 1/2 TBSP Mince Garlic, 4 cloves
  • 2 TSP Chopped Fresh Thyme
  • 26 oz Canned/Boxed Chopped Tomatoes
  • 6-8 Cups Chicken Stock
  • 1 Bay Leaf
  • Salt + Pepper
  • 1 15oz can Cannellini Beans, drained and rinsed
  • 2 Cups Cooked Small Pasta
  • 8-10oz Fresh Baby Spinach
  • 1/2 Cup Dry White Wine
  • 2 TBSP Pesto

Let’s Get Cookin

Heat 2 TBSP olive oil over MED heat in a large dutch oven.

Add in the pancetta and cook over MED-LOW heat, for about 6-8 minutes, stirring occasionally. Add in the onions + carrots + celery + squash + garlic + thyme and cook over MED heat, cooking until the vegetables begin to soften.

Add in the tomatoes + chicken stock + bay leaf + 1 TBSP Salt + 1-1/2 TSP Pepper. Bring to a boil and then lower the heat and simmer, uncovered for 30 minutes.

Remove the bay leaf and add in the beans + cooked pasta and stir well to combine.

Add in the spinach + white wine + pesto. Take a taste test and add more salt if needed.

Serve with extra parm cheese & a drizzle of olive oil.

Made with Love,

Hannah