Ingredients

• Extra virgin olive oil
• 1 1/2 pounds monkfish fillets
• 1 cup cherry tomatoes
• 1/2 cup brined Castelvetrano olives, pitted
• 1 lemon, cut into 6 wedges
• Coarse salt (kosher or sea)
• Freshly ground black pepper
• 4 sprigs fresh thyme
• Chopped fresh flat-leaf parsley, for garnish

Directions

Step 1

Drizzle a bit of olive oil in the bottom of a shallow
baking dish large enough to hold the fish. Arrange the fish in the dish, then surround it with the tomatoes and olives. Drizzle additional olive oil over all, then squeeze the lemon wedges over the fish to release their juice. (Put the rinds into the baking dish, too.) Season the fish with salt and pepper, then top with the thyme sprigs. Cover and refrigerate for 30 minutes. (Don’t marinate longer, or the lemon juice will begin to “cook” the fish.)

Step 2

Heat the oven to 425°F. Uncover the fish and place in the oven. Roast the fish until it is cooked through and the tomatoes have begun to break down, about 20 minutes, depending on the thickness of the fish. Transfer the monkfish, tomatoes, and olives to a platter. Discard the lemon rinds and thyme sprigs (the stems are too tough to eat). Stir the juices and pour over the fish. Serve immediately.

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 small yellow onion, peeled and chopped
• 1 celery stalk, finely sliced crosswise
• 1 large carrot, trimmed, peeled, and diced
• 2 cloves garlic, peeled and minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse salt (kosher or sea)
• 2 cups canned chickpeas with liquid
• 1 cup diced canned tomatoes,
  preferably San Marzano
• 1 sprig fresh rosemary
• 4-inch Parmigiano-Reggiano rind, if available
• 6 to 8 cups chicken broth or vegetable broth, homemade or low-sodium canned
• 1 cup ditalini or another small tube-shaped pasta, uncooked
• Shavings of Parmigiano-Reggiano, for serving

Directions

Step 1

Heat a stock pot or Dutch oven over medium heat. When hot, add the olive oil and sauté the onion, celery, and carrot until soft but not browned, 10 to 12 minutes. Add the garlic and cook 2 minutes. Stir in the red and black peppers and salt. Add the chickpeas, tomatoes, rosemary, cheese rind, if using, and 6 cups of the broth. Bring to a low boil, add the pasta, and cook until tender, about 10 minutes, stirring frequently. If the pasta absorbs most of the liquid, add more broth as needed.

Step 2

Ladle into warmed soup bowls and use a vegetable peeler or cheese plane to top each bowl with shavings of cheese, then add a drizzle of olive oil.

Ingredients

• 1 1/2 pounds peeled raw shrimp, rinsed and patted dry
• 1/4 cup all-purpose flour, more if needed
• 4 tablespoons extra virgin olive oil, divided use
• 12 ounces cremini mushrooms, cleaned, trimmed, and thickly sliced
• 2 tablespoons coarsely chopped peeled garlic (5 to 6 cloves)
• 1/2 cup Marsala wine
• 1/4 cup dry white wine
• 1 tablespoon butter
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

Lightly dredge the shrimp in flour. Heat a large skillet over medium-high heat. When hot, add 2 tablespoons olive oil and then the shrimp in one layer; cook 2 minutes on each side, just until pink. Transfer to a bowl. Reheat the pan; when hot, add the rest of the olive oil and the mushrooms. Sauté for 2 minutes over high heat to sear, then lower the heat, add the garlic, and cook for another 3 minutes. Increase the heat, then add the Marsala and white wine to deglaze the pan, stirring until the liquid reduces by half, about 3 to 5 minutes. Return the shrimp to the pan and stir in the butter and parsley. Reduce for 2 more minutes, then serve.