Whether destined for soup or salad, cherry tomatoes always have a place in my
fridge. Oftentimes, they get wrinkly if not used right away. Instead of tossing
them, roast the tomatoes in the oven with fresh basil and Garlic Butter. The heat
causes the tomatoes to burst, flooding the pan with the most .delicious

1 lb (454 g) mezze rigatoni pasta
2 tbsp (30 ml) olive oil, plus more for drizzling
1 lb (454 g) cherry tomatoes
2 cups (48 g) basil leaves, divided
Coarse salt and freshly ground black pepper
4 tbsp (60 g) Garlic Butter
Wedge of Parmesan cheese, for grating
Preheat your oven to 425°F (220°C). Find a large roasting pan to fit your
tomatoes, a 9 × 13-inch (23 × 33-cm) baking dish should be good.
Bring a pot of water to a boil. Add the pasta and cook according to the package
instructions. Drain and set aside. Drizzle with olive oil to prevent sticking.
While the pasta is cooking, add your tomatoes to the roasting pan. Tear 1 cup (24
g) of basil leaves directly over the tomatoes. Add the olive oil and season well
with salt and pepper.
Roast for about 25 minutes or until the tomatoes begin to burst and their juices
release into the pan. Remove from the oven and add the garlic butter. Toss well
to combine. If your garlic butter is frozen, give it a couple of extra minutes to
To serve, add the pasta to a large bowl. Top with your roasted tomatoes, using a
rubber spatula to scrape out every last bit of that flavorful sauce. Dust with
Parmesan cheese, maybe another drizzle of olive oil, and scatter the remaining 1
cup (24 g) of basil leaves over the top.



Don’t worry. I won’t to try to convince you. You either like anchovies or you
don’t. Melted into a quick pan sauce with fragrant Garlic Butter they taste
absolutely heavenly. Yes, you read that right—heavenly. This dish is an
impressive pantry meal that can be whipped up in less than 20 minutes.
PS: I like to cook my pasta in a small amount of water. It boils faster and creates
a beautiful starchy liquid used to thicken the pan sauce.

2 quarts (2 L) water
½ lb (250 g) angel hair pasta or thin spaghetti
4 tbsp (60 g) Garlic Butter
2 tbsp (30 ml) olive oil
4-5 anchovies, packed in oil
½ cup (30 g) roughly chopped parsley
¼ tsp red pepper flakes
Freshly ground black pepper
Bring 2 quarts (2 L) of water to a boil. Add the pasta and cook according to the
package instructions. Before draining, reserve ½ cup (118 ml) of the cooking
liquid for your pan sauce.
In a large, 12-inch (30-cm) skillet, gently warm the garlic butter and olive oil
over low heat. You don’t want to burn the garlic, or the sauce will taste bitter.
Add the anchovies and stir with a wooden spoon until they melt into the sauce,
about 1 minute.
To the pan, add the cooked pasta and toss well with tongs. Get every single
strand coated with your delicious sauce. Add about 2 tablespoons (30 ml) of the
reserved cooking liquid. The trick here is to keep moving the pasta over low heat
so the sauce thickens and is not watery. Add more liquid as needed.
Stir in your fresh parsley, red pepper flakes (add more if you like it spicy) and
freshly ground black pepper, to taste. You should be okay with the salt since
anchovies themselves lend a salty flavor.


What is it about garlic bread that makes people swoon? The bread? The aroma?
For me, it’s all about getting the proportions right: not too much garlic, goodquality
butter and the most delicious bread you can find.
With a stash of homemade Garlic Butter on hand, you can make this anytime you
want. No need for rubbery, store-bought garlic bread ever again. The preparation
is simple and as the name suggests, you can make it ahead. Morph day-old
leftovers into epic croutons.

1 loaf of delicious good-quality crusty bread, such as ciabatta or sourdough
2 tbsp (10 g) ground Parmesan cheese
1 tbsp (4 g) chopped parsley
Preheat your oven to 350°F (175°C). Grab a rimmed baking sheet for your bread.
Add the garlic butter to a small saucepan and melt over low heat, about 1-2
minutes. Be careful not to burn the garlic, or it will taste bitter.
Meanwhile, slice the bread in half lengthwise. Open it up like a book. Carefully
brush or spoon the melted butter over both halves, getting into every nook and
Place the halves on top of each other, wrap in foil and transfer to your rimmed
baking sheet.
Bake for about 5-10 minutes to warm through. For extra crunch, unwrap the
bread and broil for 1-2 minutes to crisp it up. Keep your eye on it so it doesn’t
When cool enough to handle, cut the bread into thick slices. Sprinkle with
Parmesan cheese and parsley