Rigatoni

 2 T. olive oil
1 onion, diced
4 garlic cloves, peeled
1 can (6oz) tomato paste
1/2 t. crushed red pepper
3/h4 c. heavy cream
1 lb. rigatoni
4 oz Parmesan cheese, grated

Fill a large pot with water, add salt and bring to a boil

Heat oil in a Dutch oven.  Add onion and garlic, cook for 5 minutes, stirring constantly.  Add tomato paste and red pepper.  Cook for 5 minutes, stirring constantly until paste browns slightly.  Slow add 1/4 c boiling water and cream, stirring constantly, util smoothy sauce forms.  Remove from heat.  
Add rigatoni to the pot of boiling water and cook until al dente.

Add rigatoni and 1/2 c. of pasta cooking water to sauce and place on low heat.  Add half of the Parmesan cheese and stir.

Serve topped with Parmesan.

Pasta Salad

 

Italian Pasta Salad Dressing:     https://pinchofyum.com/pasta-salad

• 1/2 cup olive oil
• 1/4 cup white vinegar (red wine vinegar works too)
• 1/4 cup water
• 2 teaspoons kosher salt (see notes)
• 2 cloves garlic (or 1 teaspoon garlic powder)
• 1 tablespoon sugar
• 2 teaspoons each dry oregano and dry basil
• black pepper to taste
• fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Salad Ingredients:

• 1 pound uncooked pasta (preferably rotini)
• one 10-oz. package cherry tomatoes, halved (2 cups)
• 8 ounces fresh mozzarella cheese balls, cut in half if needed
• 8 ounces salami, cut into cubes or thin strips (see notes for types)
• 1/2 cup pitted kalamata olives, sliced
• 1 cup sliced pepperoncini
• 1/2 cup thinly sliced red onion
• 1/2 cup fresh parsley, chopped

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Instructions

1. Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)
2. Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.
3. Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!Link

Pasta Salad with Einkorn Wheat

 

Einkorn Fusilli Pasta Salad

Ingredients

• 2 Cups Dry Einkorn Fusilli
• 1 tsp Extra Virgin Olive Oil
• 1/4 Cup Mayo
• 1/4 Cup Greek Yogurt
• 2 Tbsp Lemon juice
• 1/2 tsp Salt
• 1/4 tsp Garlic Powder
• 3 Tbsp Fresh chopped Parsley
• 1/2 Cup Diced bell pepper
• 1/2 Cup Diced Cucumber

Instructions

• Cook pasta in salted water according to package instructions. Once cooked, strain off the cooking water and rinse with cold water. Let the past cool in the strainer while prepping the other ingredients.
• In a large mixing bowl, make the sauce by whisking together the mayo, yogurt, olive oil, salt, chopped parsley and garlic powder.
• Dice the cucumber and bell pepper.
• Add vegetables and pasta to the bowl and mix until everything is coated in the sauce.
• Serve right away if needed, but it tastes best after resting for at least an hour.