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Browned Butter & Tomato Fettuccine

Perhaps the most simple, decadent and quick weeknight pasta out there! You can find all sorts of versions of a tomato sauce, but this one has five ingredients, takes about 10 minutes to cook and is packed full of flavor. I also like to “cheat” a little and top with parmesan, but in the spirit of five ingredients instead of six, here it is. You can decide on how rebellious you want to be!

1 pound fettuccine

I cup reserved pasta water

1 stick salted butter

1 6-ounce can of tomato paste

3 cloves garlic, grated

1 cup heavy cream

Salt and pepper to taste

Bring a stock pot of salted water to a boil and cook pasta just shy of desired tenderness. Take off 1 minute from your “normal” cooking time. Save 1 cup of pasta water for sauce and drain pasta.

While water is boiling, melt butter in a sauté pan and cook on medium while swirling gently until browned, not burned, and until it smells fragrantly nutty! Turn your heat off and add tomato paste and garlic, and whisk in to incorporate. Note: the mixture will look slightly separated, but don’t panic. Bring back to low heat and stir in heavy cream. Salt and pepper to taste. Add the pasta and pasta water and toss until coated. Allow to simmer for about 1 to 2 minutes.

Creamy Corn and Ricotta Tart

This tart recipe is creamy, sweet and totally summer ready! The ingredients are simple and a fan favorite in my house. The kiddos devour it, and it is super easy to modify with the addition of fresh herbs and cheeses!

1 pie crust (store bought is fine)

3 ears corn, removed from cob

1 tablespoon salted butter

4 eggs

½ cup heavy cream

1 pinch kosher salt, more to taste

1 cup whole milk ricotta

1 teaspoon ground pepper

In a 9” pie or tart pan, roll out the pie crust and line with parchment and pie weights (or dried beans) to weigh down. Partially bake in a preheated 350-degree oven for about 15 minutes. While the crust is baking, add butter and corn to a skillet, on medium high, and cook until softened and golden, about 5 minutes. Remove from heat to cool. Season to taste with kosher salt. Add the eggs, cream and salt to mixing bowl and whisk until combined.

Stir in the corn to the egg mixture and add to the tart crust. Dot the top of the tart with dollops of ricotta. Bake for another 45 to 50 minutes. Top with ground pepper. ✦