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Serves 2

Ingredients 

Beef Meatballs

  • 1 pound ground beef
  • ¾ cup plain bread crumbs
  • ½ cup whole milk
  • 1/3 cup grated Parmesan
  • ¼ medium yellow onion, finely diced
  • 1 teaspoon dried oregano
  • 1 large egg
  • Salt and pepper, to taste

Veggie Meatballs

  • 3 tablespoons olive oil
  • 12 ounces mushrooms, finely chopped
  • ½ medium yellow onion, finely diced
  • ½ cup quick-cooking rolled oats
  • ½ cup plain bread crumbs
  • 1/3 cup grated Parmesan
  • 1 teaspoon dried oregano
  • 2 large eggs
  • Salt and pepper, to taste

Pasta

  • ½ pound spaghetti
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • ½ teaspoon red chili flakes
  • 1 (28-ounce) can crushed tomatoes
  • Salt and pepper, to taste
  • ½ cup fresh basil leaves
  • Grated Parmesan, to serve
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Serves 2 to 4

Ingredients

  • 8 oz (225g) campanelle or other ruffle-shaped short pasta
  • kosher salt or fine sea salt
  • ¼ cup extra-virgin olive oil
  • ¾ cup minced shallots (2 to 4 shallots)
  • 2 cloves garlic, minced (about 2 Tbsp)
  • juice and zest of a half lemon (about 1 1/2 tsp zest and 1 Tbsp juice)
  • ½ tsp freshly ground black pepper
  • ⅛ tsp red pepper flakes
  • ¼ cup finely chopped flat-leaf parsley
  • ½ cup shaved Parmigiano Reggiano cheese [omit or substitute vegan cheese to make vegan]

Tips

  • Prepare the shallots and garlic while the pasta is boiling. Sautéing the shallots before adding the garlic helps you avoid burning the garlic.
  • Adding some of the reserved pasta water to the sauté pan with the pasta is the little secret that makes the shallot sauce so luscious.
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