Pasta recipes for marathon runners
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Pasta Ponza
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Giada De Laurentiis is one of my favorite TV chefs. Her fifth cookbook features recipes from her grandmother, aunt and mother.
- Unsalted butter, for greasing
- 2 cups red cherry or grape tomatoes, halved
- 2 cups yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon olive oil, plus more for drizzling
- 1/2 teaspoon salt, or more to taste
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 1/2 cup Italian-style seasoned dried bread crumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups grated pecorino Romano cheese
- 1/4 cup chopped fresh flat-leaf parsley leaves
Place an oven rack in the center of the oven and preheat oven to 375 degrees. Butter an 8-by-8-inch glass baking dish. Set aside.
Combine the tomatoes, capers, olive oil, salt and pepper in the prepared baking dish. Toss to coat. Sprinkle the bread crumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes, until the top is golden. Cool for 5 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain pasta, reserving about 1 cup of pasta water. Transfer the pasta to a large serving bowl. Spoon tomato mixture onto pasta. Add cheese and toss well. If needed, thin out sauce with a little pasta water. Season with salt and pepper, sprinkle with parsley and serve immediately.
Serves 4 to 6.
-- "Giada at Home: Family Recipes from Italy and California" by Giada De Laurentiis (Clarkson Potter, 2010, $35)
Paccheri al Cardinale
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Looking for pre-race excitement? New York City restaurateur Donatella Arpaia bakes this pasta dish in an earthenware crock covered in parchment paper, which servers slash open at the table for a little drama.
First Published April 29, 2010 12:00 am
