Ingredients

• Coarse salt (kosher or sea), to taste
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1/2 red bell pepper, stemmed, seeded, and diced
• 1/2 small eggplant, stemmed, peeled, and diced
• 1/2 small zucchini, stemmed and diced
• 1 small red onion, peeled, and diced
• 1/2 pound (8 ounces) uncooked rigatoni
• 3 cups high-quality jarred tomato purée or crushed tomatoes
• Parmigiano-Reggiano, for serving
• Crushed red pepper flakes, for serving

Directions

Step 1

Bring a large pot of salted water to a boil. Pour 1/4 cup of olive oil into a cold saucepan. Add the bell pepper, eggplant, zucchini, onion, and a pinch or two of salt. Sauté the vegetables until they’re soft and cooked through, 10 to 12 minutes.

Step 2

In the meantime, add the pasta to the boiling water and cook until al dente according to the package directions.

Step 3

Stir the tomato purée into the vegetables and simmer over medium-low heat for 5 minutes. Purée the sauce with a stick blender until it’s fairly smooth. Season with additional salt, if desired. Drain the rigatoni and add to the sauce. Gently stir to combine. Transfer to a warmed shallow bowl and serve with grated Parmigiano-Reggiano, hot red pepper flakes, and extra olive oil for drizzling.

Ingredients

• 1 1/2 pounds monkfish
• Juice of 1 lemon
• Coarse salt (kosher or sea) and freshly ground black pepper
• 6 tablespoons extra virgin olive oil
• 1/4 cup dried bread crumbs
• 1 small onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 2 medium ripe tomatoes, seeded and diced
• 1 tablespoon minced fresh basil

Directions

Step 1

Slice the monkfish into medallions about 1 inch thick. Place in a dish, sprinkle with lemon juice, and season with salt and pepper.

Step 2

Heat one tablespoon of oil in a heavy skillet, add the bread crumbs, and sauté until they are golden. Remove from the pan and wipe out the pan.

Step 3

Heat another two tablespoons of the olive oil in the skillet. Add the onion and sauté over medium heat until tender. Add the garlic and sauté briefly, then add the tomatoes. Stir the tomatoes in with the other ingredients for a minute or two, just long enough to warm them without cooking them through. Remove the vegetables from the pan.

Step 4

Add one more tablespoon of the oil to the pan and cook the monkfish over medium heat, about three minutes on each side, until just cooked through. The monkfish will probably not take on any color. Arrange the monkfish medallions on a warm platter or on individual plates.

Step 5

Return the tomato mixture to the skillet, add the remaining two tablespoons of oil, stir, season with salt and pepper, and add the basil. Pour this mixture around the medallions of fish. Sprinkle the fish with the bread crumbs and serve.

Ingredients

• 8 ounces pancetta, finely chopped
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 16 medium shrimp, deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup white wine
• 2 small sprigs fresh rosemary, stemmed
• 1 tomato, cored, seeded, and finely diced
• Crusty bread, for serving

Directions

Heat the pancetta and olive oil in a large skillet over medium-high heat; cook until crisp, 6 to 8 minutes. Transfer the pancetta with a slotted spoon to a paper towel-lined plate. Add the garlic and sauté for 1 minute. Season the shrimp with salt and pepper and add to the skillet. Cook until pink, about 2 minutes, stirring occasionally. Add the wine, rosemary, and tomato and cook until the wine is reduced by half, 2 to 3 minutes. Sprinkle with the pancetta and serve immediately with crusty bread.