2 more recipes from Barefoot Contessa

So I liked one of the recipes I cooked tonight.  I made Roasted Summer Vegetables and Spaghetti Aglio e Olio.  I wasn't a huge fan of the roasted summer vegetables, but I think that may be because of the time.  Normally I love grilled vegetables, but typically with just olive oil.  These used a ton of garlic and some thyme which maybe i'm just not a huge fan of.  I'm still learning the herbs I like.  I'll give you the recipe anyways.  But the pasta...delicious.

Erin! Your dishes!

Spaghetti Aglio e Olio

• Kosher Salt
• 1 pound dried spaghetti, such as DeCecco
• 1/3 cup good olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Bring a large pot of water to a boil.  Add 2 tablespoons of salt and the pasta and cook according to the directions on the package.  Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large shallow pot.  Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges - don't overcook it!  Add the red pepper flakes and cook for 30 seconds more.  Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.  Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss.  Off the heat, add the parsley and Parmesan and toss well.  Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.  Taste for seasoning and serve warm with extra Parmesan on the side.

Roasted Summer Vegetables

• 2 medium zucchinis
• 1 red bell pepper, preferably Holland
• 1 fennel bulb
• 1 small red onion
• 2 tablespoons good olive oil
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 sprigs fresh thyme

Preheat the oven to 375 degrees. 

Trim the ends of the zucchini and cut them diagonally in 3/4 inch thick slices.  (The slices will seem large, but they'll shrink while they cook.)  Cut the peppers lengthwise in 1 1/2 inch-wide slices, discarding the core.  Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4 inch thick rounds, leaving the slices intact. 

Place the vegetables in groups on a sheet pan.  Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil.  Spread the vegetables in one layer on 2 sheet pans.  (If they're crowded they'll steam rather than roast.)  Sprinkle with the salt and pepper and place the thyme sprigs on top.  Roast for 15 minutes.  Turn each piece and put the pans back in the oven for 5-10 minutes, until all the vegetables are crisp-tender.  Sprinkle with extra salt and serve hot or at room temperature.