Everyday Pasta by Giada Laurentiis (summer beach reads TXT) 📕

• I love the convenience of rotisserie chickens. I like to shred the meat and toss it with cooked pasta, some chicken broth, and a bit of pasta water, extra-virgin olive oil, salt and pepper, some toasted pine nuts, and Parmesan cheese for a quick weeknight meal. Add spinach or arugula leaves for color.

• For the simplest, quickest pasta meal, combine small bits of butter, grated Parmesan, and chopped herbs like parsley or basil in a bowl with hot cooked pasta; it is comforting and super easy.

Saffron Orzo with Shrimp

6 servings

What began as a simple side dish with a citrusy dressing became a light but appealing entrée with the addition of quickly sautéed shrimp. This can be served warm, but it’s also nice at room temperature, making it a good option for picnics or buffet spreads.

4 cups reduced-sodium chicken broth

1 teaspoon saffron threads

1 pound orzo (small, rice-shaped pasta)

7 tablespoons extra-virgin olive oil

¼ cup chopped fresh flat-leaf parsley

Juice of 1 lemon

3 teaspoons salt

2 teaspoons freshly ground black pepper

1 pound large shrimp, peeled and deveined

In a large pot, bring the chicken broth to a boil over high heat. Reduce the heat to low, bringing the broth to a simmer. Add the saffron, stir, and simmer until the saffron has “bloomed,” about 5 minutes. Return the heat to medium and bring the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the orzo and transfer to a large bowl. Add 4 tablespoons of olive oil, the parsley, half the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and combine thoroughly.

In a bowl, toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper, and the remaining lemon juice. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add the shrimp in a single layer and cook until the shrimp are just turning pink, about 2 minutes per side. Add the shrimp to the bowl with the orzo. Toss to combine and serve.

4 to 6 servings

Somewhat reminiscent of a puttanesca sauce, but with the addition of olives and lots of vegetables, this is a homey dish that you would find in many Roman kitchens. Long, slow simmering is what makes the sauce so delicious, so if you like, make a double batch and freeze some to use next time you bake fish or chicken, or make a baked pasta dish.

¼ cup extra-virgin olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

1 celery stalk, finely chopped

1 carrot, peeled and finely chopped

¼ teaspoon salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

1 (28-ounce) can crushed tomatoes, with juice

1 dried bay leaf

8 anchovy fillets packed in olive oil, minced

¾ cup pitted kalamata olives, halved

2 tablespoons drained capers

1 teaspoon crushed red pepper flakes

1 pound penne pasta

3 tablespoons chopped fresh flat-leaf parsley

In a large casserole or Dutch oven, heat the oil over medium heat. Add the onion and garlic and sauté until translucent, about 10 minutes. Add the celery, carrot, and ¼ teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes longer. Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, stirring occasionally, about 1 hour. Add 1 cup of water if the sauce gets too thick. Remove and discard the bay leaf.

Place the minced anchovies and some of their oil in a medium, heavy skillet. Stir over medium heat until the anchovies melt, about 2 minutes. Add the olives, capers, remaining ¼ teaspoon pepper, and red pepper flakes. Sauté until the olives are heated through, about 2 minutes. Stir the olive mixture into the sauce and simmer over medium heat until the flavors blend, stirring frequently, about 5 minutes. Season with more salt to taste.

Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes. Drain, reserving 1 cup of the pasta water. Add the penne to the sauce and toss to coat, adding enough of the reserved pasta water to moisten. Transfer the pasta to a large serving bowl. Sprinkle with the parsley and serve.

4 to 6 servings

Meyer lemons are sweeter than regular lemons and, unfortunately, are in season for only a short time each year. Since they are hard to find, I’ve fallen in love with Meyer lemon olive oil, which captures their flavor very well and adds both citrus tang and a hint of sweetness to all kinds of recipes. Because this is such a simple dish—the sauce is just onions, the oil, and fresh marjoram—do try to get your hands on some Meyer lemon olive oil; I use the one made by DaVero. If you can’t find it, though, you can use Citrus Olive Oil.

1 pound spaghetti

¼ cup Meyer lemon olive oil or Citrus Olive Oil

2 large red onions, cut into ¼-inch-thick rings

2 teaspoons chopped fresh marjoram

8 ounces feta cheese, cubed

Sea salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the pasta water.

Meanwhile, heat 2 tablespoons of the oil in a large, heavy skillet over medium heat. Add the onions and sauté until tender and beginning to brown, about 15 minutes. Stir in the marjoram and sauté until fragrant, about 1 minute. Add the cooked pasta and the remaining 2 tablespoons of oil and toss with ¼ cup of the reserved pasta water at a time until moistened. Add the feta cheese and toss again, then season the pasta with salt and pepper to taste. Transfer to bowls and serve.

Eggplant Mezzaluna Ravioli

4 to 6 servings

Ravioli are a slam dunk with