Rachael Ray's 30-Minute Get Real Meals (30 page)

Pull the skins off the cooled tomatoes and cut them in half. Seed the tomatoes by gently squeezing them over the sink or a garbage bowl. Dice the tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.

Remove the tender porcinis from the cooking broth and coarsely chop them. Add the broth and chopped mushrooms to the eggplant and tomatoes. Drain the pasta well and add the hot pasta to the pan. Toss to combine and coat and give the pasta a minute to soak in some juice. Add the ricotta salata and the basil; turn to wilt the basil, check the seasoning one last time, and serve.

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Fill a large pot with water, bring to a boil, and salt the water. Add the pasta and cook to al dente, with a bite to it.

While the pasta is working, heat a large skillet over medium heat with the EVOO (three times around the pan). Add the pancetta and cook until crisp, 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a plate lined with a paper towel and reserve. Turn the heat on the pan back to low, then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta. Turn the heat up to medium again, add the red pepper flakes, and cook for 30 seconds. Add the escarole, tossing it into the flavored oil to wilt in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.

Drain the hot pasta well and add it to the escarole. Add the lemon zest and toss to distribute. Turn the heat off and add the butter and Parmigiano cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.

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Heat a large pot of salted water to a boil, then add the pasta. Cook to al dente, or with a bite to it.

While the pasta cooks, prepare the greens: Heat a deep skillet over medium heat with the EVOO. Add the prosciutto in a single layer and fry until crisp and deep pink in color, a few minutes. Remove the prosciutto to a plate and let cool. Add the garlic next and sauté a minute or two. Raise the heat to medium high and add the endive. Toss and turn with tongs a minute or two, then add the radicchio and sear and toss for another two minutes. Add the arugula and toss again another minute. Season the tricolor greens (white, red, and green) with salt and pepper. Add the chicken stock to the pan and bring up to a boil.

Drain the pasta well and add it to the greens and broth. Add the lemon zest, parsley, and cheese and toss together 2 minutes. Transfer the pasta to a platter or individual plates. Break up the crisp prosciutto, snapping it into small pieces, and scatter it over the pasta for garnish.

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Place a pot of water on the stove to bring to a boil for the pasta. Cover the pot to bring water to a boil. Salt the water to season it and add the orecchiette. Cook al dente, with a bite to it. Heads up: Before draining the pasta, save a ladleful of the cooking water to add to the broccoli rabe.

Add the broccoli rabe and 2 to 3 cups water to a deep skillet. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes, until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve.

Return the deep skillet to the stove and place it over medium heat. Add the EVOO, garlic, and red pepper flakes and sauté for 2 to 3 minutes, stirring frequently. Add the broccoli rabe and turn to coat it in garlic oil. Add the ladleful of pasta water to the skillet; it will form a sauce as it emulsifies with the EVOO. Add the pasta, grated cheese, salt, and pepper, to taste and toss. Serve immediately.

This dish combines fresh and pickled veggies. It tastes awesome hot or cold.

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Heat a pot of water to a boil for pasta. Season the water with some salt and add pasta. Cook the pasta al dente, or with a bite to it.

Preheat a large, deep skillet over medium-high heat. Add the EVOO and crimini mushrooms. Sauté until they start to become tender, 3 to 4 minutes, then add the garlic, stir for 30 seconds, and add the onion and fresh peppers. Season the MOP (mushrooms, onions, and peppers) with salt and pepper and cook 5 minutes more. Add the chopped hot peppers and a splash of their juice from the jar. Add the marinated mushrooms next and toss to combine.

Drain pasta and add to the MOP. Toss the whole thing together with the parsley and cheese and serve immediately.

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Bring a large pot of water to a boil. Add a couple of teaspoons coarse salt to the boiling water, then add the pasta and cook for 8 or 9 minutes, al dente.

Cube the swordfish into bite-size pieces.

Heat a large, deep skillet over medium-high heat. Add the EVOO in a slow stream, then add the swordfish. Cook the fish until lightly browned on all sides. Remove with a slotted spoon to a plate and cover loosely with foil to hold.

Add the garlic, zucchini, and tomatoes to the pan and season with salt. Keep them moving and cook for 3 minutes. Add the scallions. Cook the vegetables for 2 minutes more, or until the skins of the tomatoes pop. Return the swordfish to the pan with the herbs. Douse the pan with the wine and lift the pan drippings. Add the hot drained starchy pasta and toss. Season with pepper and adjust salt to taste, then transfer to a huge bowl or platter and serve.

We eat a lot of swordfish when we are in Sicily, where my mom is from. She always orders a salad of oranges and fennel or oranges and onions to accompany it. When I cook swordfish anything at home, I always have oranges in the salad, for Mama.

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Combine the salad ingredients in a large bowl. Dress with the vinegar, then EVOO, tossing with your hands to evenly coat the salad, then season the salad with salt and pepper to taste. Serve.