How would you step this recipe up?
August 19, 2024 12:13 AM Subscribe
I really like this recipe for "Penne with Cherry Tomatoes, Garlic, and Basil," but I'd like to step it up! I'm thinking of adding mushrooms to it, but that's pretty basic. Any other suggestions?
Response by poster: How do you mean, step it up?
Good question, really I'm just open to anything. Maybe I've made the recipe too much lately and it's just become too familiar!!
I forgot to note, I usually don't add the sugar to the recipe (no reason, I forgot to add it the first time and had no complaints, so never bothered to add it).
posted by VirginiaPlain at 12:39 AM on August 19
Good question, really I'm just open to anything. Maybe I've made the recipe too much lately and it's just become too familiar!!
I forgot to note, I usually don't add the sugar to the recipe (no reason, I forgot to add it the first time and had no complaints, so never bothered to add it).
posted by VirginiaPlain at 12:39 AM on August 19
I’d try adding (not all at once) kalamata olives, feta, marinated artichoke hearts, sun dried tomatoes, chopped anchovies.
posted by supercres at 12:58 AM on August 19 [7 favorites]
posted by supercres at 12:58 AM on August 19 [7 favorites]
I see it already has some red pepper flakes, but I'd up the heat by adding a teaspoonful or two of chopped chilli. I'd probably also add a tin of anchovies for umami.
posted by ManyLeggedCreature at 1:40 AM on August 19
posted by ManyLeggedCreature at 1:40 AM on August 19
I would omit the shallots from the roasting pan and instead mince and saute them in my big pot so they are an optimal texture and the oil I cooked them in gets all infused with shallot flavor. Cooked until just golden. I suspect the roasted shallots might be a bit uneven or browned which can add a touch of unwanted bitterness. Also in that same pot, add a couple anchovies per serving of pasta, mixed into the shallots and oil, smushed until they basically have melted in. Then add your roasted tomatoes and pasta, stir to combine, adjust seasonings and add fresh herbs, etc.
For mushrooms you could roast them alongside the tomatoes with good results, I think. With such a fresh and sweet-leaning tomato base, though, you might want to add some other flavors to connect to the mushrooms. Some dried thyme infused into some hot oil would be a subtle but nice bridge. Maybe go light on the basil and do fennel seeds and fronds instead/in combination.
I also would add fresh black pepper in at the very end as well as roasted with the tomatoes for the full range of its flavor.
You could swap maybe a third of the tomatoes with chopped red bell pepper for a surprise twist. They are pretty sweet so maybe go light on the balsamic. Extra yummy with roasted red peppers is toasted walnuts, which you could do chopped small and mixed in last minute, or larger pieces as a garnish.
For a protein boost, something like cranberry beans or cannellini beans would be nice. Mix them in after you add the roasted tomatoes to the pot. You’ll probably want to add some extra liquid with it, you could do wine or lemon juice or stock/bullion depending on preference.
If you do artichoke hearts, bump up the acidity a bit by adding extra balsamic vinegar to the pot near the end, or wine or lemon.
You could fry up some crispy shallots for a top notch garnish. Also, fried basil leaves.
posted by Mizu at 1:51 AM on August 19 [1 favorite]
For mushrooms you could roast them alongside the tomatoes with good results, I think. With such a fresh and sweet-leaning tomato base, though, you might want to add some other flavors to connect to the mushrooms. Some dried thyme infused into some hot oil would be a subtle but nice bridge. Maybe go light on the basil and do fennel seeds and fronds instead/in combination.
I also would add fresh black pepper in at the very end as well as roasted with the tomatoes for the full range of its flavor.
You could swap maybe a third of the tomatoes with chopped red bell pepper for a surprise twist. They are pretty sweet so maybe go light on the balsamic. Extra yummy with roasted red peppers is toasted walnuts, which you could do chopped small and mixed in last minute, or larger pieces as a garnish.
For a protein boost, something like cranberry beans or cannellini beans would be nice. Mix them in after you add the roasted tomatoes to the pot. You’ll probably want to add some extra liquid with it, you could do wine or lemon juice or stock/bullion depending on preference.
If you do artichoke hearts, bump up the acidity a bit by adding extra balsamic vinegar to the pot near the end, or wine or lemon.
You could fry up some crispy shallots for a top notch garnish. Also, fried basil leaves.
posted by Mizu at 1:51 AM on August 19 [1 favorite]
Definitely feta, olives, pesto if you want to step up the basil flavour.
Chopped red peppers (as in, the vegetable).
Chopped zucchini (make it roughly the same size as the tomato pieces).
posted by quacks like a duck at 2:15 AM on August 19 [1 favorite]
Chopped red peppers (as in, the vegetable).
Chopped zucchini (make it roughly the same size as the tomato pieces).
posted by quacks like a duck at 2:15 AM on August 19 [1 favorite]
If you're good with spicy food you could change the spice levels in various ways. For example if you decide to saute the shallots then you could first heat the oil up and drop one or more dried chilis into the oil, which will infuse the oil with their spiciness. (You can remove the chilis later.)
A really small change just for variety would be to try out different pasta shapes.
Instead of adding things, you could swap out different elements. Instead of cherry tomatoes maybe artichoke hearts, summer squash, sweet potato, or even some fleshy fruits that are tasty cooked like pears. You could try different varieties of basil (especially if you have an asian grocery store nearby), fenugreek for a more indian profile (in which case you could also use lemon juice in place of vinegar and try some other spices like ground or toasted cumin), lemon mint, maybe go Persian and use a whole giant load of mixed herbs. Instead of pasta, maybe rice, couscous, or wrapped in a tortilla.
Speaking of Persian food, if you can get some preserved lemons you could try adding a bit to the original recipe.
You can add pine nuts as the recipe suggests, or try crumbling some walnuts into it.
For a protein boost, something like cranberry beans or cannellini beans
Other candidates: giant butter beans, chick peas.
posted by trig at 2:16 AM on August 19
A really small change just for variety would be to try out different pasta shapes.
Instead of adding things, you could swap out different elements. Instead of cherry tomatoes maybe artichoke hearts, summer squash, sweet potato, or even some fleshy fruits that are tasty cooked like pears. You could try different varieties of basil (especially if you have an asian grocery store nearby), fenugreek for a more indian profile (in which case you could also use lemon juice in place of vinegar and try some other spices like ground or toasted cumin), lemon mint, maybe go Persian and use a whole giant load of mixed herbs. Instead of pasta, maybe rice, couscous, or wrapped in a tortilla.
Speaking of Persian food, if you can get some preserved lemons you could try adding a bit to the original recipe.
You can add pine nuts as the recipe suggests, or try crumbling some walnuts into it.
For a protein boost, something like cranberry beans or cannellini beans
Other candidates: giant butter beans, chick peas.
posted by trig at 2:16 AM on August 19
Add bacon. Always add bacon.
posted by Phanx at 3:50 AM on August 19 [1 favorite]
posted by Phanx at 3:50 AM on August 19 [1 favorite]
I might try adding cubed eggplant to the roasting tray and/or some ricotta along with the parm.
posted by bluebird at 4:23 AM on August 19
posted by bluebird at 4:23 AM on August 19
Or, yikes, sliced Italian sausage roasted along with the tomatoes would surely be good.
posted by bluebird at 4:25 AM on August 19 [3 favorites]
posted by bluebird at 4:25 AM on August 19 [3 favorites]
To me that is screaming for chilli flakes and king prawns, minus basil, replace penne with linguine
posted by like_neon at 4:25 AM on August 19
posted by like_neon at 4:25 AM on August 19
Dried crumbled porcinini mushrooms will add a deep umami flavor different from most other mushrooms - also trivially easy.
posted by SaltySalticid at 4:58 AM on August 19 [1 favorite]
posted by SaltySalticid at 4:58 AM on August 19 [1 favorite]
I don't know much about balsamic vinegars but I do know the bottle you buy for $8 at the grocery store isn't "real" balsamic. Even if you already use a great balsamic, a change in vinegar might be interesting.
If you have a local farmer's market, look over the offerings with an open mind. As additions or substitutions, you might find leeks, scallions, onions of different sizes and colors, heirloom tomatoes, summer squashes, etc.
posted by SemiSalt at 5:39 AM on August 19
If you have a local farmer's market, look over the offerings with an open mind. As additions or substitutions, you might find leeks, scallions, onions of different sizes and colors, heirloom tomatoes, summer squashes, etc.
posted by SemiSalt at 5:39 AM on August 19
I always add croutons, seasoned or not...adds texture and a bit of flavor...
posted by Czjewel at 6:20 AM on August 19 [1 favorite]
posted by Czjewel at 6:20 AM on August 19 [1 favorite]
Anchovies packed in oil! As you start to sauté your garlic add a couple of anchovies to it and break them up small with your spoon as they cook.
Anchovies add umami and saltiness and richness, and I don’t find they taste fishy once they’re incorporated (I like fish though, so if you don’t, your mileage may vary). If you’re new to anchovies, I recommend buying them in a small jar rather than a can, since you can reseal it and use them slowly.
And try making anchovy breadcrumbs - absolutely delicious pasta topping for umami bomb flavour and crunch!! Put them on each person’s pasta as you serve it rather than scattering them over the main dish, because they’re best when they’re still crisp.
posted by nouvelle-personne at 6:34 AM on August 19 [2 favorites]
Anchovies add umami and saltiness and richness, and I don’t find they taste fishy once they’re incorporated (I like fish though, so if you don’t, your mileage may vary). If you’re new to anchovies, I recommend buying them in a small jar rather than a can, since you can reseal it and use them slowly.
And try making anchovy breadcrumbs - absolutely delicious pasta topping for umami bomb flavour and crunch!! Put them on each person’s pasta as you serve it rather than scattering them over the main dish, because they’re best when they’re still crisp.
posted by nouvelle-personne at 6:34 AM on August 19 [2 favorites]
Approximately every recipe that involves fresh garlic is improved by adding an equal portion of roasted garlic.
posted by mhoye at 6:34 AM on August 19 [1 favorite]
posted by mhoye at 6:34 AM on August 19 [1 favorite]
One of the best bits of advice I got for how to jazz up a recipe was to think about what vegetables or herbs are also in season as the same time as what's already in the recipe, or what kinds of flavors that kind of cuisine is known for. Then play with adding elements from the same vegetable season, or the cuisine's profile. If you need a handy rule of thumb: "what grows together, goes together".
So what you have there is a fairly basic recipe for pasta with a late-summer vegetable (tomatoes) and a late-summer herb (basil). It's also got a sort of Mediterranean vibe. So adding another late-summer vegetable like zucchini, bell pepper or eggplant might be one way to punch things up. Adding another late-summer Mediterranean herb like oregano or rosemary might also be another idea. If you're adding more veg I would slightly reduce the amount of tomatoes and add maybe only one chopped-up whatever, so you don't totally overload with vegetables (you want a pasta with some vegetables, rather than vegetables with some pasta). For the herbs I'd start with adding a couple tablespoons chopped whatever, and leave the basil as-is.
Another way to punch up a recipe is to add some chopped olives or capers; this would go well with the red pepper flakes, and olives and capers are serious flavor bombs. I'd also start with adding only a couple tablespoons of each (chopped olives, and leave the capers as-is) to see how you think. You can always add more next time if it wasn't enough.
posted by EmpressCallipygos at 6:41 AM on August 19 [3 favorites]
So what you have there is a fairly basic recipe for pasta with a late-summer vegetable (tomatoes) and a late-summer herb (basil). It's also got a sort of Mediterranean vibe. So adding another late-summer vegetable like zucchini, bell pepper or eggplant might be one way to punch things up. Adding another late-summer Mediterranean herb like oregano or rosemary might also be another idea. If you're adding more veg I would slightly reduce the amount of tomatoes and add maybe only one chopped-up whatever, so you don't totally overload with vegetables (you want a pasta with some vegetables, rather than vegetables with some pasta). For the herbs I'd start with adding a couple tablespoons chopped whatever, and leave the basil as-is.
Another way to punch up a recipe is to add some chopped olives or capers; this would go well with the red pepper flakes, and olives and capers are serious flavor bombs. I'd also start with adding only a couple tablespoons of each (chopped olives, and leave the capers as-is) to see how you think. You can always add more next time if it wasn't enough.
posted by EmpressCallipygos at 6:41 AM on August 19 [3 favorites]
Oh - I personally wouldn't do mushrooms because that feels more like a "fall" thing to me, but tomatoes stay in season long enough that you could still do that closer to fall, and maybe add some sage in with the basil or put that in instead of basil. Not that it would be a bad idea now, I'm just hyper-seasonal.
posted by EmpressCallipygos at 6:44 AM on August 19
posted by EmpressCallipygos at 6:44 AM on August 19
I made a version of this the other night and added capers and fresh mozzarella (at the end).
If you're close to a place where you can pick or purchase samphire/sea beans/sea asparagus, they also make an excellent addition, contributing color and salty flavor. I do this when I'm on the ocean during the summer.
posted by yellowcandy at 6:58 AM on August 19 [1 favorite]
If you're close to a place where you can pick or purchase samphire/sea beans/sea asparagus, they also make an excellent addition, contributing color and salty flavor. I do this when I'm on the ocean during the summer.
posted by yellowcandy at 6:58 AM on August 19 [1 favorite]
If you didn't mind a little fusion feel, a couple tablespoons of gochujang would be great.
I'd also consider changing the texture of this dish by adding couple cups of sauteed kale, or you could blanch it in the pasta water for the last minute of cooking.
posted by advicepig at 7:53 AM on August 19 [1 favorite]
I'd also consider changing the texture of this dish by adding couple cups of sauteed kale, or you could blanch it in the pasta water for the last minute of cooking.
posted by advicepig at 7:53 AM on August 19 [1 favorite]
I personally wouldn't do mushrooms because that feels more like a "fall" thing to me
I've been picking mushrooms for at least a month now, and when I was in Rome in early June, there were lovely porcinis everywhere. Some mushrooms are summer mushrooms ;-)
posted by mumimor at 10:46 AM on August 19
I've been picking mushrooms for at least a month now, and when I was in Rome in early June, there were lovely porcinis everywhere. Some mushrooms are summer mushrooms ;-)
posted by mumimor at 10:46 AM on August 19
Oh, also: if you're using prepackaged, already-grated parmesan, throw it out and get the real thing.
If you're already using real, freshly grated parmesan, set that aside and find yourself some Peccorino or Gran Padano, and if you have the means an equal-parts blend of the two.
posted by mhoye at 11:16 AM on August 19 [1 favorite]
If you're already using real, freshly grated parmesan, set that aside and find yourself some Peccorino or Gran Padano, and if you have the means an equal-parts blend of the two.
posted by mhoye at 11:16 AM on August 19 [1 favorite]
We make that and often add sauteed shrimp (coffeecat's suggestion above). Recently we've been adding a bit of the chili crunch condiment (we like this one by Momofuku) and it has transformed the dish to me. Though I'd probably eat a kitchen sponge with that stuff on it.
posted by dreamphone at 12:05 PM on August 19 [1 favorite]
posted by dreamphone at 12:05 PM on August 19 [1 favorite]
Is it salty enough? Are you generous with olive oil?
This is partway to pesto already, so I'd add ground pecans (cheaper than pine nuts, tasty, buttery), and more basil. The recipe states mix up ingredients and use things like pine nuts, olives, etc. Capers, Kalamata olives, green olives, artichoke hearts, a splash of wine or lemon juice all add brightness. Mushrooms add some umami. Wine also adds sweetness. You can change, add, subtract heat and try jalapenos, gochugaru Korean red pepper, etc. Maybe even some kimchi.
posted by theora55 at 12:47 PM on August 19
This is partway to pesto already, so I'd add ground pecans (cheaper than pine nuts, tasty, buttery), and more basil. The recipe states mix up ingredients and use things like pine nuts, olives, etc. Capers, Kalamata olives, green olives, artichoke hearts, a splash of wine or lemon juice all add brightness. Mushrooms add some umami. Wine also adds sweetness. You can change, add, subtract heat and try jalapenos, gochugaru Korean red pepper, etc. Maybe even some kimchi.
posted by theora55 at 12:47 PM on August 19
I’m with bluebird on the Italian sausage, but if you end up taking the suggestion to make this in a pot instead of in the over, open the sausage casings and sauté the meat like you would ground beef. Then remove the sausage with a slotted spoon and sauté the veggies in the oil that came out of the sausage for extra flavor goodness.
posted by A Blue Moon at 1:13 PM on August 19 [1 favorite]
posted by A Blue Moon at 1:13 PM on August 19 [1 favorite]
This recipe from Six Seasons uses basically the same ingredients but a totally different technique and could be fun to try and compare/contrast. This is my #1 favourite summer pasta. It's incredible and the chef gets to eat the crisped up garlics you use to flavour the oil.
I'd also be curious about adding in some chopped fresh cherry tomatoes to your original recipe just before serving to add a note of freshness and acidity.
posted by Sweetchrysanthemum at 1:40 PM on August 19
I'd also be curious about adding in some chopped fresh cherry tomatoes to your original recipe just before serving to add a note of freshness and acidity.
posted by Sweetchrysanthemum at 1:40 PM on August 19
A tablespoon or so of tomato paste adds a wonderful depth and umami, either by itself or in addition to anchovies/dried porcini. Make sure to mix it in well with the other ingredients before you put it in the oven. I absolutely love this stuff, I go through about a case of 12 tubes in a year.
posted by Greg_Ace at 9:33 PM on August 19
posted by Greg_Ace at 9:33 PM on August 19
Definitely add freshly ground pepper at the end, and perhaps anchovy paste. Maybe swap the balsamic vinegar for red or white wine vinegar (I'd also up it from 1 tbsp to 2).
posted by I paid money to offer this... insight? at 8:17 PM on August 20
posted by I paid money to offer this... insight? at 8:17 PM on August 20
« Older How many meters will you need to avoid gossip? | Visualization for world population by race Newer »
You are not logged in, either login or create an account to post comments
The first thing I noticed was the shallots going into the oven with the tomatoes. That'll make the whole sweeter, less complex, and there is already sweetness from the tomatoes, the sugar and the balsamico. I'd slice the shallots and marinate them in lemon juice while the pasta is cooking (not too much longer), and mix them in raw (marinated) when you toss the pasta. That would give you a nice pungency and acidity which I feel could improve the recipe. Lemon juice improves everything.
You could achieve something similar by adding capers, but then be a little careful with the salt, depending on how many you use.
Another option is anchovies or fish sauce for salt and umami.
posted by mumimor at 12:32 AM on August 19 [6 favorites]