Swordfish & Tomato Sauce

• 3 Tbsp olive oil, divided*
• 4 oil-packed anchovy fillets*
• 4 garlic cloves, sliced
• 1/2 tsp crushed red pepper flakes*
• 2 pints cherry tomatoes, halved
• Kosher salt and freshly ground black pepper*
• 1 lb 1"-thick swordfish steaks
• 2 Tbsp pine nuts
• 12 oz casarecce or other short pasta*
• 1/2 c chopped fresh parsley, divided
• 2 Tbsp golden raisins

Heat 2 Tbsp. oil in a large skillet over medium. Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 3 min. Add half of tomatoes; season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 12–15 min. Add remaining tomatoes; remove from heat.

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 min. per side. Let cool slightly. Coarsely flake flesh; discard skin.

Toast nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 min. Let cool.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Add pasta and 1/2 cup pasta cooking liquid to tomato sauce and cook over low heat, tossing often and adding more cooking liquid as needed, until sauce is thickened and coats pasta. Add fish to pasta along with half of parsley and toss once to combine.

Serve pasta topped with raisins, pine nuts, and remaining parsley.

Makes 4 servings

*products can be found at Vine & Olive

Harissa Pizza

• 1 box Stonewall Kitchen Pizza Crust* (gluten free available)
  
• Stonewall Kitchen Harissa Sauce*
• 1/2 c artichoke hearts, sliced*
• 1 c baby spinach
• 1-2 c grated smoked mozzarella cheese*
• 1/4 c black olives, sliced and drained (or other choice of olives*)

Follow directions on box. Spread a thin layer of Harissa Sauce over the pizza crust. Top with artichoke hearts and spinach. Sprinkle cheese and olives on top. Bake 10-15 min. until cheese bubbles and melts. Slice and serve immediately.

*products can be found at Vine & Olive

Braised Artichokes with Tomatoes & Mint

• 1 28-oz can whole peeled tomatoes, drained*
  
• 1½ cup dry white wine*
• ½ tsp crushed red pepper flakes
• 2 tsp kosher salt, plus more*
• 1 cup olive oil, divided*
• 12 salt-packed anchovy fillets, rinsed, patted dry*
• 8 garlic cloves
• 1 c (lightly packed) mint leaves
• 6 medium artichokes*
• 2 lemons, halved

Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp salt, ½ cup oil, and 2 cups water; set aside.

Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining ½ cup oil; process until a coarse paste forms. Set pesto aside.

Halve through artichoke stem and rub cut sides and insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.

Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 10–15 minutes. Transfer artichokes to a platter and tent with foil to keep warm.

Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10–15 minutes. Taste and season with more salt if needed. Spoon over artichokes.

Makes 8 servings

*Products can be found at Vine & Olive

Pasta with Truffle Cream Sauce

• 8 oz penne or short pasta*
• 2 Tbsp olive oil*
• 4 Tbsp butter
• 1/2 cup Vidalia onion, minced
• 4 oz sliced mushrooms*
• 1/2 cup white wine*
• 1/4 cup Stonewall Kitchen Truffle Spread*
• 1/3 cup light cream
• Salt & pepper to taste
• 2 Tbsp chopped fresh herbs, such as chives, parsley or basil
• Parmigiano-Reggiano*

Cook pasta according to package instructions. Reserve 1 cup of pasta water. Drain pasta & set aside.

Heat olive oil & butter in a large saute pan over medium heat. Saute onion until tender and translucent, but not brown. Add mushrooms & cook until tender. Add white wine & simmer 2-4 minutes. Add truffle spread, cream & season with salt, pepper & herbs. Add pasta to sauce & toss. As pasta absorbs the sauce, add enough reserved pasta water to make a creamy sauce.

Serve topped with Parmesan shaved thin using a vegetable peeler.

*Products can be found at Vine & Olive

Pear Crostini

• 9 slices of French baguette*
• 9 slices of fresh Parmesan cheese*
• 2 pears, sliced
• 3 tbsp walnut pieces
• 1 tbsp fresh fennel
• 2 tbsp honey*

Preheat oven to 350 degrees. Top crostini with Parmesan cheese slices; place on a baking sheet and in the oven for approximately 10 minutes. While crostini is in the oven, slice pears and crush walnuts into smaller pieces. Once cheese has melted, remove crostini from the oven and quickly top with pears, walnuts and fennel. Drizzle with honey and enjoy!

*Products can be found at Vine & Olive

Pantry Pasta

• 2 tablespoons olive oil, plus more for drizzling*
• 8 ounces sweet Italian sausage, casings removed*
• 1/2 medium red onion, finely chopped
• 1/4 cup torn pitted olives, preferably Castelvetrano*
• 1 (14-ounce) can cherry tomatoes*
• 12 ounces spaghetti*
• Kosher salt
• 1/4 cup pepperoncini, thinly sliced*
• 2 ounces Pecorino or Parmesan, finely grated, divided*
• 2 tablespoons unsalted butter
• 1/2 cup torn basil

Heat 2 Tbsp. oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through, browned, and crisp in places, 5–8 minutes. Transfer to a small bowl with a slotted spoon. Reduce heat to medium; add onion and olives to skillet. Cook, stirring often, until onion is translucent, about 5 minutes. Add tomatoes, increase heat to medium-high, and cook, mashing tomatoes lightly and stirring often, until juices are slightly thickened, about 3 minutes.

Meanwhile, cook pasta in a large pot of lightly salted boiling water, stirring occasionally, until very al dente, about 6 minutes. Drain, reserving 1 cup pasta cooking liquid.

Add pasta and 3/4 cup pasta cooking liquid to sauce and cook, tossing, until pasta is al dente and sauce coats noodles. Mix in pepperoncini, cooked sausage, and another 1/4 cup pasta cooking liquid. Then, tossing constantly, gradually add all but 1/2 cup cheese, followed by butter. Once incorporated, remove from heat and mix in basil. Divide pasta among bowls. Drizzle with oil; top with remaining cheese.

Serves 4
Active time: 35 minutes
Total time: 35 minutes

*Products can be found at Vine & Olive

Chorizo Bolognese with Buffalo Mozzarella

• 1 pound dried chorizo, casing removed and chopped*
• 1 tablespoon extra-virgin olive oil*
• 2 sprigs rosemary, leaves picked
• 1/4 teaspoon dried chili flakes
• 2 cloves garlic, crushed
• Sea salt and cracked black pepper*
• 1/2 cup red wine*
• 1 (14-ounce) can chopped tomatoes*
• 2 tablespoons brown sugar
• 1 pound tagliatelle*
• 9 ounces buffalo mozzarella, torn*

Place the chorizo in a food processor and process until finely chopped. Set aside. Heat the oil in a large frying pan over high heat. Add the rosemary leaves and cook for 30 seconds or until crisp. Remove and set aside. Add the chorizo, chili flakes, garlic, salt and pepper to the pan and cook, stirring, for 3-4 minutes or until golden and crispy. Add the wine and cook for 30 seconds. Add the tomatoes and sugar and bring to a simmer. Reduce the heat to medium, cover with a lid and cook for 5-6 minutes or until the liquid has slightly reduced. While the chorizo mixture is cooking, cook the pasta in a large pot of salted boiling water for 6-8 minutes or until al dente. Drain, reserving 1/2 cup of the cooking liquid. Add the reserved cooking liquid to the chorizo mixture and stir to combine. Top the pasta with the chorizo mixture, mozzarella, crispy rosemary and pepper to serve.

*Products can be found at Vine & Olive