BLT Bucatini

I know it's been forever since we last updated!  From our honeymoon, to summer travels, and a starting work, it's been difficult to update.  But, we still have been cooking delicious meals.  Last night, we made this awesome dish that Marc heard from NPR.  Sadly, I didn't get a picture of ours, but will attach the photo from the BLT Bucatini recipe from NPR.  It was so delicious.

Makes 4 to 6 servings

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 8 ounces thickly sliced pancetta, cut into 1/2-inch pieces
• 1 1/2 pounds cherry tomatoes, slow roasted,* with their juices
• 1 pound dried bucatini or spaghetti
• 8 ounces arugula, coarsely chopped or torn
• 1/2 cup freshly shredded pecorino romano cheese for serving

Recipe:
Bring a large pot of water to a rolling boil and salt generously.
While the water is heating, warm the olive oil in a large frying pan placed over medium heat. Add the pancetta and saute, stirring frequently, for 8 to 10 minutes, or until the pancetta begins to render its fat and turn somewhat crispy. Stir in the tomatoes and cook, stirring occasionally, for about 5 minutes, or until they are heated through. Turn off the heat and cover the sauce to keep it warm.

Add the pasta to the boiling water, stir to separate the noodles and cook according to the manufacturer's instructions until al dente. Reserving about 1 cup of the cooking water, drain the pasta in a colander set in the sink.

Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Add the arugula by the handful and continue to toss for a minute or so, or until the greens are just wilted. Transfer the dressed pasta to a warmed serving bowl or to warmed shallow individual bowls and sprinkle the pecorino over the top. Serve immediately.

*To make slow-roasted cherry tomatoes, heat the oven to 275 degrees. Cut the tomatoes in half and arrange them in a single layer on a large rimmed baking sheet. Drizzle 1/4 cup extra-virgin olive oil over the tomatoes, then scatter 2 thinly sliced garlic cloves over them. Season with salt and pepper. Roast for about 2 hours, or until the tomatoes have collapsed and shriveled a little but are still moist. Let cool and use immediately, or store in a tightly lidded container in the refrigerator for up to 1 week.

Verdict:
It was pretty easy to make.  We used the pre-cut pancetta from Trader Joe's which makes it that much easier.  I also just roasted my cherry tomatoes at 425 for about 30 minutes.  I added onions and this awesome basting oil that I got from my sister Jane.  I left my tomatoes whole and then squished them in the pan with the pancetta.

Fish Fillet with Herbs & Tomatoe & Onion Pasta

Please disregard the photo - it didn't seem to want to plate well.  It definitely was tastier than the photo!   I found these Martha Stewart recipes that I had cut out awhile ago and never made.  So, I decided to make them for dinner.  The pasta recipe is a separate recipe, but I felt like we needed more substance with dinner. 

Fish Fillets with Herbs & Zucchini

Recipe:
- 6 scallions, chopped
- 1 cup packed fresh cilantro
- 1/2 cup packed fresh mint
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped peeled fresh ginger
- 3/4 teaspoon ground coriander (optional)
- Coarse salt and freshly ground pepper
- 1 zucchini, cut into 3/4-inch-thick spears
- 4 skinless fillets firm white fish (5 ounces each),  such as hake or black cod

1. Preheat oven to 425 degrees. Pulse scallions, cilantro, mint, oil, ginger, coriander, and 1/2 teaspoon salt in a food processor until a coarse paste forms. Season with pepper.
2. Toss zucchini with 3 tablespoons herb paste in a bowl. Spread onto a rimmed baking sheet. Roast for 5 minutes.
3. Rub remaining herb paste onto both sides of fish fillets. Push zucchini to edges of baking sheet, and arrange fish in center, leaving about 1/2 inch between each fillet. Roast until fish is opaque and semi-firm to the touch, about 15 minutes.  

 
Pasta with Tomatoes & Red Onions:

- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, sliced 1/2 inch thick
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- Coarse salt
- 1/2 teaspoon crushed red-pepper flakes
- 8 ounces dried pasta
- 1 garlic clove, minced
- 1 tablespoon chopped fresh oregano
- 1/4 cup part-skim ricotta cheese

1. Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.
3. Toss warm pasta with garlic, remaining 2 teaspoons oil, and 3/4 teaspoon salt. Stir in tomato mixture and the oregano. Add 1/4 cup reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 tablespoon ricotta into each.

Verdict:

It was good, not my favorite so far.  The herb paste for the fish was really delicious.  I think I would make that again.  But perhaps if we were grilling outside?  The pasta was really good.  The roasted tomatoes & onions were super delicious.  It was an easy pasta that was light.