Penne A.O.P. And Lebanese Couscous Recipes That Fit A Healthy Lifestyle

When you can’t think of what to cook for dinner, make pasta. A healthy lifestyle includes pasta.

It’s hard to beat this winning combination of garlic, olive oil and tomatoes. Penne A.O.P.—aglio, oilo and pomodoro, or garlic, oil and tomato—is my go-to pasta. The idea is from Mark Strausman’s Campagna restaurant that was popular in the 1990s. This simple pasta was the number one bestseller in the restaurant. Once you taste it, you’ll understand why.

Lebanese couscous is larger than the French variety. Pine nut and the intriguing flavors of sage and oregano are typical in Lebanese cuisine. I’ve added dried cranberries and shrimp to create a hearty main course dish. Serve a big green salad with this dish and dinner is complete. Why not make it on Valentine’s Day? Pour your favorite pinot noir or crisp sauvignon blanc; add long stemmed strawberries and chocolate truffles for dessert.

Bon appétit!

Penne A.O.P.Adapted from The Campagna Table, Mark Strausman, William Morrow and Co. NY 1999

(Serves 4, or 6 for appetizer)Large pot boiling salted water

1 pound good quality dried penne pasta

1/4 cup extra virgin olive oil

4 large cloves garlic, sliced thick

About 3 pinches red pepper flakes

1 1/2 cups crushed canned Italian plum tomatoes and their juices

Sea salt and freshly ground black pepper to taste

1 large fistful flat leaf parsley leaves, chopped

Freshly grated Parmesan cheese for passing

Optional: 1 cup pitted Kalamata olivesTo prepare:In a large stockpot with water, add salt and bring to a boil.

When it boils, add the pasta, stir well, cover, and when it returns to boil, uncover.

Cook until the pasta is al dente or tender to the bite, about 10 minutes or according to directions on the side of the package.

Meanwhile, in a large skillet with a lid over medium heat, add the oil. When oil shimmers, add the garlic and cook, stirring until golden, but not brown, about three minutes.

Add pepper flakes and cook until aromatic.

Add tomatoes, season with salt and pepper, bring to a simmer and cook until the sauce thickens and darkens slightly. Set aside until pasta is done.

Reserve about 1/2 cup of the cooking water, and drain the pasta in a colander.

Add drained pasta to the sauce and toss well, adding enough pasta cooking water to coat the pasta evenly.

Stir in olives, cover the pan, and cook one minute.

Taste and adjust the seasonings.

Add parsley, toss and serve at once.

Pass grated cheese at the table.Lebanese Couscous 
With Shrimp(Serves 4-6)2 tablespoons extra virgin olive oil

1 large onion, chopped

1 teaspoon dried oregano

1 teaspoon dried sage

Sea salt and freshly ground black pepper to taste

1 1/2 to 2 cups Lebanese couscous

About 3 1/2 cups good quality chicken stock, boiling

1 cup sundried cranberries

1/2 cup toasted pine nutsFor the shrimp:5 to 7 large shrimp per person, peeled and deveined, tails on or off

1 tablespoon grape seed oil

2 large cloves garlic, sliced

About 6 fresh sage leaves, slivered

A pinch or two of red pepper flakes

About 1/4 cup dry vermouth or white wineTo prepare:In a medium heavy saucepan over moderate-high heat, coat the bottom with olive oil.

Add onion and sauté, stirring often, until translucent, about five minutes.

Raise the heat to moderate, add herbs, salt and pepper, and sauté until aromatic about three minutes.

Add the couscous, stir to coat, add enough stock to cover the couscous, plus 1 more cup.

Bring to a boil, reduce the heat, and simmer about 10 minutes. Stir every now and then. Cover and continue cooking until the couscous is tender and toothsome.

Just before serving, stir in cranberries and pine nuts.

Meanwhile, rinse and pat the shrimp dry with paper towels.

In a large skillet over moderate heat, coat the bottom with grape seed oil.

Add garlic and sauté about two minutes, add sage leaves and continue cooking until leaves are beginning to brown on the edges and the garlic is a golden color. Do not burn the garlic.

With a slotted spoon, lift out the garlic and sage and reserve.

Raise the heat, add shrimp and red pepper flakes and sauté until shrimp begins to turn pink.

Add vermouth and cook until the liquid is reduced by half and the shrimp is opaque in the center. Don’t overcook.

Remove from heat, stir in reserved garlic and sage.

Taste and adjust the seasonings.

Spoon shrimp over couscous and serve at once.