Burst Tomato Pasta

  • 1/2 pound fusilli or curly pasta
  • 6 ounces bacon, preferably thick cut, diced
  • 6 garlic cloves, smashed and peeled
  • Pinch of red pepper flakes
  • 1 quart cherry or grape tomatoes, halved
  • 3 tablespoons butter
  • 3 cups basil leaves, torn
  1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until 2 mins shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
  2. Meanwhile, heat a large skillet over medium-high heat, add olive oil and heat. Add bacon and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
  3. Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything. Add basil.

Green Goddess Sauce

  • 1 packed cup parsley leaves
  • 1 packed cup mixed herbs, such as chives, mint, dill, basil or cilantro
  • 2 anchovy fillets
  • 1 to 2 garlic cloves
  • 1 lemon, zested and halved
  • ½ cup whole-milk yogurt
  • ½ cup mayonnaise

Puree in blender. Serve or store covered.

Salmon With Lemon-Herb Marinade

  • 1 3-pound salmon, in one piece
  • 1 clove garlic, minced
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated lemon peel
  • 2 tablespoons parsley, chopped fine
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • Juice of 1/2 lemon
  • 2 tablespoons sesame oil
  • ¼ cup extra-virgin olive oil
  1. Mix marinade ingredients well and spread on both sides of salmon in a shallow dish. Marinade 1-4 hours.
  2. Scrape off herbs and put salmon in a tray, skin side down.
  3. 350* for 20 mins until 130*F. Broil 3 min. Serve.