Baked Penne with Roasted Vegetables

Adapted from Giada De Laurentiis (“Everyday Italian,” Food Network)
Makes one 9x13 pan

* 2 red peppers, cored and cut into 1-inch wide strips
* 2 zucchini, quartered lengthwise and cut into 1-inch cubes
* 8 ounces mushrooms, sliced large
* 1 onion, peeled and sliced into 1-inch strips
* 3 garlic cloves, thinly sliced
* 2T extra-virgin olive oil
* 1 teaspoon salt, divided
* 1/4 teaspoon freshly ground black pepper, divided
* 2 tablespoons dried Italian herb mix or herbs de Provence
* 1/2 teaspoon red pepper flakes (optional)
* 1/2 pound penne pasta
* 3 cups really good marinara sauce
* 1 1/2 cups frozen peas, thawed
* 1 cup grated mozzarella
* grated Parmesan

1. Preheat the oven to 450 degrees F.

2. On a baking sheet, toss the peppers, zucchini, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and dried herbs. Roast until tender, about 15 minutes.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Drain.

4. Transfer the pasta to a large bowl. Add the roasted vegetables, marinara sauce, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

4. Pour the pasta into a greased 9 by 13-inch pan. Top with the cheeses. After the pasta has been in the oven for 10 minutes, turn the temperature down to 375 degrees F. Bake until top is golden and cheese melts, about 25 minutes.

Tamarind Paste

Courtesy of the BBC.

We couldn't find tamarind paste (= pulp) anywhere, so we made some.

1. Purchase a some tamarind. Looks like a shrink-wrapped brick of prunes.
2. Break the tamarind brick into pieces.
3. Pour boiling water over the pieces. Use as little as needed to cover the tamarind.
4. Leave over night if you have time.
5. Pour the tamarind over a strainer with a bowl underneath.
6. Mash the tamarind against the edges of the strainer for force the pulp through.
7. The stuff that comes through the strainer, into the bowl is the paste.
8. A lot of pulp will stick to the bottom of the strainer, so be sure to scrape it off before throwing out the fiber and seeds.

Pad Thai

Courtesy of The New York Times.
Time: 25 minutes
Yield: 4 servings

• 4 ounces fettuccine-width rice stick noodles
• 1/4 cup peanut oil
• 2 to 4 tablespoons tamarind paste
• 1/4 cup fish sauce (nam pla)
• 1/3 cup honey
• 2 tablespoons rice vinegar
• 1/2 teaspoon red pepper flakes, or to taste
• 1/4 cup chopped scallions
• 1 garlic clove, minced
• 2 eggs
• 1 small head Napa cabbage, shredded (about 4 cups)
• 1 cup mung bean sprouts
• 1/2 pound peeled shrimp, pressed tofu or a combination
• 1/2 cup roasted peanuts, chopped
• 1/4 cup chopped fresh cilantro
• 2 limes, quartered.

1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.
2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.