-1/2 lb dried gargarelle or ziti
-Quick tomato sauce (1 28 oz can San Marzano tomatoes, pureed; 1 tbsp olive oil, 2 tbsp minced garlic, 1 tbsp tomato paste, 1/2 cup chopped fresh basil, pinch sugar, salt and pepper to taste)
-2 cups fresh mozarella, diced
-1/2 cup parimigiano reggiano
To make the sauce, saute garlic in olive oil over medium-high heat; after 1 minute, add tomato puree, basil, sugar, tomato paste, and salt and pepper; cook over medium heat for 20 minutes. Meanwhile, prepare garganelle or ziti according to package instructions for al dente pasta; drain when done; In the bottom of a 10" x 10" baking dish, place a small amount of sauce; cover with 1/2 of the pasta, then cover with 1/2 of the remainder of the sauce and 1/2 of both cheeses; add another layer of pasta, sauce, and cheese; Bake in a preheated 400 degree over for 20-30 minutes or until bubbling.
Endive Salad with Mustard Vinaigrette
-2 large endives
-1/2 cup chopped parsley
-Handful of freshly made croutons
-2 tbsp dijon mustard
-2 tbsp red wine vinegar
-1 tbsp hot water
-3 tbsp olive oil
-salt and pepper to taste
Cut of ends of endives and remove the leaves, cut into large pieces; prepare croutons by cutting up a baguette into 1 inch crouton-shaped pieces, toss with 1 tbsp olive oil and dried herbs of your choice; place on a baking sheet in a 350 degree oven until toasted - about 20 minutes; prepare mustard vinaigrette by combining mustard, salt, pepper, vinegar, and hot water in a bowl, add olive oil in a slow steady stream while whisking constantly to form an emulsion; toss the endive, croutons, parsley, and dressing in a large bowl.
Curry-Lime Cashews and Walnuts
-2 cups raw cashews and walnuts
-1 tbsp olive oil
-1 tsp hot curry powder
-1/2 tsp salt
-Juice and zest of 1/2 lime
Preheat over to 250 degrees F, combine nuts in a large bowl and toss with olive oil, curry, and salt; place on a baking sheet and cook until toasted and fragrant, about 20 minutes; place on a paper towel and then into a bowl; squeeze lime juice over nuts and add lime zest; toss and serve.