#ChefCookbook #LUNCH: #Fusilli with #Summer #Tomato #Sauce TOTAL TIME: 23 MIN SERVINGS: 4 CATEGORY: #Fast, #Vegetarian For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor. Get #recipe here http://goo.gl/HBfuK6
Spaghetti with Anchovy Carbonara | Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. This recipe calls for anchovies, rather than the tuna heart Cosentino uses. Egg yolks form a silky sauce.
Penne with Swordfish, Mint, and Pine Nuts | In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.