Summer Pastas Continued

Styling this photo shoot with Melina was so much fun! It was a reminder to pull out all my favorite napkins and plates more often...to have fun "creating" in my everyday life. Enjoy the last two recipes!

Caserecci with Caramelized Onions, Mushrooms and Goat Cheese

I love, love, love this creation; there's something about the richness of the flavors and the amazingly creamy texture of the goat cheese. My mouth is watering just writing about it! Slice an onion into rings and sauté in olive oil. Add salt, pepper and a tablespoon of sugar. Cook on medium heat for approximately 20 minutes (give or take: you want them to turn a nice, brown color), stirring occasionally. I use a combination of shitake and cremini mushrooms, sautéed in olive oil until soft (10 minutes or so). Caserecci is this little gem of a pasta that adds instant intrigue to the dish. Throw everything together and douse with soft goat cheese (Petit Billy, from the Loire region, is my personal favorite). You can buy both the cheese and the pasta at Whole Foods.

Pappardelle with Heirloom Cherry Tomatoes, Roasted Eggplant, Fresh Ricotta and Thyme

This is a new recipe, inspired by the amazingly sweet cherry tomatoes at the Union Square Green Market. The eggplant, cut into cubes, is roasted with olive oil, salt and pepper at 400 degrees for 20-30 minutes (stir when you remember). I halved the cherry tomatoes and sautéed them in olive oil until just soft and heated through. Plate the pasta and then add each element (the tomatoes should generate their own sauce, but you can add olive oil to taste). Garnish with small spoonfuls of fresh ricotta and thyme.