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Summer-kissed macaroni pasta

Photo credit: Vivian Chan

My mom got me a gorgeous new titanium/cast iron pot that you can apparently cook anything in without adding oil or water and it’s non-stick. I couldn’t wait to try it out. Last night, I made a risotto – true enough, nothing stuck. Tonight, I gave it another whirl. So, with a fridge full of our biweekly local foodshare harvest, I decided to whip up something that would take full advantage of all that wonderful summer produce: a summer-kissed macaroni pasta. The great thing about this is that you can use any fresh produce you have – feel free to substitute with what you have. The only important thing are the tomatoes.

Makes 4-5 servings

  • 4 strands of garlic scape, finely chopped
  • 1/2 red onion, finely chopped
  • 4 leeks, chopped
  • 5 peeled tomatoes, chopped (you can leave the peels if you like, I took them off this time for a smoother texture)
  • 1 large zucchini, chopped
  • 1 to 2 cups arugula leaves, chopped
  • 1 to 2 tablespoons of tomato paste
  • 1 to 2 teaspoons of salt, to taste
  • 1 to 2 teaspoons of pepper, to taste
  • 1 to 2 teaspoons of chili powder
  • 1 teaspoon of lime or lemon zest
  • 1 squeezed lime or 1/2 squeezed lemon
  • 1/2 tablespoon mixed Italian spices (oregano, basil, thyme, rosemary)
  • 1 tablespoon olive oil
  • 1/2 tablespoon of butter (optional)
  • 3-4 tablespoons of shredded parmesan or romano cheese
  • 2 cups of macaroni
  • water Continue reading