Cooking with Friends: Claire/Alison Roman’s Pantry Pasta

I came to see Harry Styles for his first night in Chicago on Thursday, as I landed, I learned that it was postponed until Monday. After my emotional breakdown at the airport and I changed my whole life around, I decided to stay until Monday to see my man. Thanks to the generosity of my friend Claire, I stayed with her all week and she introduced me to Alison Roman. Not sure if I was living under a rock, but I am so happy to learn about her because she has some beautiful recipes. We decided to make Alison’s Pantry Pasta, with a Claire flare. I am considering this as the first post in an upcoming series on the blog; “Cooking with Friends”. These posts will showcase awesome recipes brought to me by my friends! First up we have this amazing pasta recipe that truly does utilize whatever we have in the kitchen.

Ingredients

  • 4-6 Garlic Cloves
  • 1 Lemon, Halved
  • 1/3 Cup Olive Oil
  • 1 TBSP Olive Oil + 1 TBSP Chili Oil [or just 2 TBSP Olive Oil]
  • 2 Large Shallots or 1 Medium Onion, finely chopped
  • 1 2oz Tin Anchovies [we didn’t have]
  • 2 TBSP Capers, finely chopped
  • Crushed Red Pepper Flakes
  • 12 oz of whatever Pasta you have
  • 1 Cup Herbs, Oregano, Parsley, Chives, finely chopped
  • 1 Cup Pasta Water
  • Parmesan or Pecorino for serving

Let’s Get Cooking

Grab a large pot of water and boil, season it heavily with salt

Finely chop one garlic clove and place it in a small bowl. Thinly slice the remaining garlic.

Chop the lemon in half and squeeze half into the small bowl with the chopped garlic, season with salt and set aside.

Heat the 1/3 cup olive oil in a large skillet over MED heat. Add in the shallots and thinly sliced garlic, and season with salt & pepper. Cook, stirring occasionally until lightly browned at the edges. Add in the chopped capers + crushed red pepper + anchovies [if you have], stirring to encourage everything to melt into the oil. Set aside.

Cook the pasta until just al dente. Using tongs, transfer the pasta into the skillet along with about 1 cup of pasta water. Cook the pasta, stirring often until the sauce has thickened. Add in the herbs [whatever you have] + lemon and garlic + an additional squeeze of lemon juice.

Sprinkle over some parm & enjoy!

Made with Love,

Hannah

“The Bear” Spaghetti Sauce

If you’re obsessed with anything food-related like me, then I am sure that you watched “The Bear” on FX. If you haven’t, go watch it ASAP. I freaking loved the show and when my dad told me that he made the pasta sauce from the final episode, I knew I had to make it for myself. My dad claims this sauce is ‘life-changing’, and he’s not kidding. I fact-checked my memory of my dad recalling the recipe using this Buzzfeed article

Ingredients

  • 1 28oz Can of San Marzano tomatoes, which can be whole peeled or already blended [I used blended so I didn’t have to mash my tomatoes]
  • 1/2 Cup Olive Oil
  • 1 Large Yellow Onion, cut in half, through the root
  • 1/2 TSP Red Pepper Flakes
  • 1/2 Stick Unsalted Butter
  • Large handful of Basil, stems & all
  • 5 Garlic Cloves, peeled & smashed
  • 1 TBSP Neutral Oil [vegetable/canola]

Let’s Get Cookin’

In a small saucepan, combine 1/2 Cup oil + garlic + 1/2 TSP red pepper flakes + basil. Turn heat to MED-LOW and let come to a boil. Simmer for 1-2 minutes/until basil is wilted. Remove from heat and let steep.

In a large pot, add the butter + TBSP neutral oil, and allow to melt. Slice the onion through the root and peel off the skins. Once the butter is melted and beginning to brown, add in the onion halves cut-side down. Allow to sear for 2-3 minutes – as they begin to turn golden brown.

Add in the can of tomatoes, slowly, into the butter and oil, BE CAREFUL OF SPLASHING. Crush up your tomatoes if you used whole tomatoes. Bring up to a boil and season with salt. Let simmer for 20-25 minutes.

Once the infused oil has cooled, place in a blender and blend until the garlic and basil is chopped. Combine the oil into the tomato sauce and let simmer for 10 more minutes. Season with additional sauce if needed.

Serve with your favorite pasta, and don’t forget to reserve some of that pasta water to use when you are combining the sauce & pasta.

Made with Love,

Hannah

P.S don’t forget the garlic bread + meatballs + a good glass of wine.