Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Kalamata olives enhance any dish with their salty, rich flavor. Here, they add a twist to a basic chicken and broccoli pasta. For a vegetarian option, omit the chicken and add red and green peppers, garbanzo beans, or any other legume or vegetable of your choice when the pasta and pasta water is added to the skillet.

• 
  
  Kosher salt
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  4 cloves garlic, smashed
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
  
  


• 
  
  2/3 cup pitted Kalamata olives, coarsely chopped
  
  


• 
  
  1 lb. penne
  
  


• 
  
  1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 cup freshly grated Pecorino-Romano
  
  

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. Discard the garlic from the olive mixture. Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. Stir in the lemon juice and half of the Pecorino. Serve sprinkled with the remaining Pecorino.

Penne alla Puttanesca with Shrimp

Anchovies are a traditional component of this classic Italian dish, but they’re optional. Shrimp, on the other hand, may not be authentic, but they’re completely at home in the spicy, briny sauce.
This recipe is easily adaptable to serve seafood-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version: Vegetarian Penne alla Puttanesca.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 large cloves garlic, smashed and peeled
  
  


• 
  
  1 medium yellow onion, finely chopped
  
  


• 
  
  1 tsp. finely grated orange zest (from half a medium orange)
  
  


• 
  
  1/2 tsp. dried oregano
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
  
  


• 
  
  1/3 cup pitted Kalamata olives, rinsed and quartered
  
  


• 
  
  2 Tbs. capers, rinsed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 oz. whole-grain penne pasta
  
  


• 
  
  1 lb. medium shrimp (51 to 60 per lb.), shelled and deveined
  
  


• 
  
  4  anchovies, finely chopped (optional)
  
  


• 
  
  1/2 cup grated Pecorino Romano
  
  


• 
  
  1/3 cup chopped fresh flat-leaf parsley
  
  

Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes.


Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.


Add the shrimp and anchovies (if using) to the sauce in the skillet. Raise the heat to medium high and cook, stirring occasionally, until the shrimp are cooked through, 3 to 4 minutes. Season to taste with salt and pepper.  Pour the pasta into the skillet and toss with the shrimp sauce. Divide the pasta among 4 bowls. Sprinkle with cheese and parsley.

Penne with Zucchini, Fresh Herbs, and Lemon Zest

This go-to summer meal is simple, fresh, and full of flavor. It takes advantage of the bounty of zucchini and leaves it to the herbs to deliver the freshness of the season right to the plate—no cream or butter required.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. whole wheat penne
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 medium zucchini (8 oz. each), cut in half lengthwise and sliced crosswise into 1/4-inch-thick half moons
  
  


• 
  
  4 large cloves garlic, thinly sliced
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. coarsely chopped fresh mint
  
  


• 
  
  3 Tbs. coarsely chopped fresh basil
  
  


• 
  
  3 Tbs. coarsely chopped fresh flat-leaf parsley
  
  

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente.

Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until barely tender and just starting to brown, about 3 minutes. Add the garlic and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes. Remove from the heat. Stir in the lemon zest, 3/4 tsp salt, and 1/4 tsp. pepper.

Reserve 1/2 cup pasta cooking water and drain the pasta. Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil, and parsley. Season to taste with salt and pepper. Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.

Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Kalamata olives enhance any dish with their salty, rich flavor. Here, they add a twist to a basic chicken and broccoli pasta. For a vegetarian option, omit the chicken and add red and green peppers, garbanzo beans, or any other legume or vegetable of your choice when the pasta and pasta water is added to the skillet.

• 
  
  Kosher salt
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  4 cloves garlic, smashed
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
  
  


• 
  
  2/3 cup pitted Kalamata olives, coarsely chopped
  
  


• 
  
  1 lb. penne
  
  


• 
  
  1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 cup freshly grated Pecorino-Romano
  
  

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. Discard the garlic from the olive mixture. Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. Stir in the lemon juice and half of the Pecorino. Serve sprinkled with the remaining Pecorino.

Penne with Spinach, Gorgonzola, and Walnuts

Chopped nuts are unusual in pasta, but they pair brilliantly with the earthy Gorgonzola in this creamy weeknight dish. Toasting the nuts deepens their flavor, so don’t skip this step.

• 
  
  Kosher salt
  
  


• 
  
  8 oz. fresh baby spinach leaves (10 lightly packed cups) 
  
  


• 
  
  1/4 cup coarsely chopped walnuts  
  
  


• 
  
  12 oz. dried penne (3-1/2 cups) 
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper
  
  


• 
  
  3 Tbs. thinly sliced fresh chives 
  
  

Tip:

To wilt the spinach perfectly, put it in a colander and drain the pasta over it.

Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink. 

Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.

Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach. 

Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve. 

Warm Pasta Salad with Grilled Tomatoes, Zucchini & Pecorino

• 
  
  1-1/2 lb. ripe plum tomatoes (about 8), cored and halved lengthwise
  
  


• 
  
  1-1/4 lb. small zucchini (about 4), trimmed and halved lengthwise
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  4 tsp. chopped fresh thyme
  
  


• 
  
  2 tsp. kosher salt; more as needed
  
  


• 
  
  1 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  6 oz. Pecorino Romano, shaved with a vegetable peeler (about 2 cups)
  
  


• 
  
  1 lb. dried penne
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Prepare a medium fire on a gas grill or a medium-hot charcoal fire. In a large bowl, toss the tomatoes and zucchini with 2 Tbs. of the oil, 2 tsp. of the thyme, and the salt and pepper.

Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks, 5 to 7 minutes. Flip and cook until browned and tender, 6 to 8 more minutes. Transfer to a cutting board and let cool for a couple of minutes. Coarsely chop, return them to the same large bowl along with 1-1/2 cups of the pecorino, and toss. Let sit for up to a couple of hours at room temperature.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring often, until just al dente, about 11 minutes. Drain well and toss with the tomato mixture, 3 Tbs. of the chives, the remaining 3 Tbs. olive oil and the balsamic vinegar. Season generously with salt and pepper to taste and transfer to a serving bowl. Sprinkle with the remaining 1 Tbs. chives, 2 tsp. thyme, and 1/2 cup pecorino, and serve.

Pasta Carbonara Frittata

This riff on classic pasta carbonara, a brunch-friendly frittata studded with penne and bacon, is more about the eggs and less about the pasta. It’s great served warm or at room temperature for brunch or dinner.

For the frittata

• 
  
  kosher salt
  
  


• 
  
  8 oz. (2 cups) dried penne
  
  


• 
  
  9 large eggs
  
  


• 
  
  1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips
  
  


• 
  
  1/2 medium yellow onion, thinly sliced (2/3 cup)
  
  


• 
  
  6 medium fresh sage leaves, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  

For the salad

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
  
  


• 
  
  3 oz. (3 lightly packed cups) arugula
  
  


• 
  
  2 Tbs. chopped shallot
  
  


• 
  
  Flaky sea salt, such as maldon, and freshly ground black pepper
  
  

Make the frittata

Position a rack in the center of the oven and heat the oven to 425°F.

Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain.

In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream.

Heat the oil in a 10-inch, ovenproof, nonstick skillet over medium heat. Add the bacon and cook until lightly browned, about 6 minutes. Add the onion and sage and cook until the onion is translucent and the bacon is crisp, about 5 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Add the pasta and toss to distribute the ingredients evenly. Gently pour in the egg mixture. Transfer the pan to the oven and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Loosen the edges with a silicone spatula and slide the frittata onto a cutting board.

Make the salad

Whisk together the oil and vinegar in a small bowl. Put the radicchio, arugula, and shallot in a large bowl and toss with just enough of the vinaigrette to coat. Season with 1/2 tsp. sea salt and 1/2 tsp. pepper.

Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.

Pasta with Sicilian Pork and Sausage Ragù

When Italian-Americans talk about “Sunday sauce” or “gravy,” they mean this classic southern Italian ragù.  Tomatoes are prominent, and the sauce’s flavor is brightened by the fennel in the sausages.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 lb. boneless pork shoulder (Boston butt)
  
  


• 
  
  Fine sea salt and freshly ground black pepper
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  1 large yellow onion, finely chopped (2 cups)
  
  


• 
  
  1 cup dry red wine, such as Sicilian Nero d’Avola
  
  


• 
  
  3 cups strained tomatoes or tomato purée
  
  


• 
  
  3 dried bay leaves
  
  


• 
  
  1/2 lb. sweet Italian pork sausage (3 links)
  
  


• 
  
  2 lb. short, sturdy pasta, such as penne, rigatoni, or cavatappi
  
  


• 
  
  Freshly grated Parmigiano-Reggiano, for serving
  
  

Make the ragu

Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the pork generously on both sides with salt and pepper and sear the meat on both sides until well browned, 3 to 4 minutes per side. Using tongs, transfer the pork to a deep platter.

Reduce the heat to medium low and add the garlic and onion to the pot. Cook, stirring frequently, until softened and translucent, 7 to 8 minutes. Return the pork to the pot, raise the heat to medium high, and add the wine. Let it bubble for a minute or two and then add the tomatoes and bay leaves. Bring to a boil and then reduce the heat to medium low to maintain a gentle simmer.

Remove the sausages from their casings and break the meat apart over the pot, allowing it to fall into the sauce in small clumps. Cover the pot and simmer gently, adjusting the heat as necessary, for 30 minutes. Uncover and turn the pork shoulder; then re-cover and continue to cook at a gentle simmer, turning the meat once or twice more, until very tender, about 1-1/2 hours.

Transfer the pork to a cutting board with tongs and let cool for a few minutes. Using two forks, shred the meat and return it to the sauce. Cook over low heat until the meat and sauce are heated through. Season to taste with salt and pepper.

Cook the pasta and serve

When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top, garnished with freshly grated Parmigiano-Reggiano, if you like.

Pasta Carbonara Frittata

This riff on classic pasta carbonara, a brunch-friendly frittata studded with penne and bacon, is more about the eggs and less about the pasta. It’s great served warm or at room temperature for brunch or dinner.

For the frittata

• 
  
  kosher salt
  
  


• 
  
  8 oz. (2 cups) dried penne
  
  


• 
  
  9 large eggs
  
  


• 
  
  1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips
  
  


• 
  
  1/2 medium yellow onion, thinly sliced (2/3 cup)
  
  


• 
  
  6 medium fresh sage leaves, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  

For the salad

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
  
  


• 
  
  3 oz. (3 lightly packed cups) arugula
  
  


• 
  
  2 Tbs. chopped shallot
  
  


• 
  
  Flaky sea salt, such as maldon, and freshly ground black pepper
  
  

Make the frittata

Position a rack in the center of the oven and heat the oven to 425°F.

Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain.

In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream.

Heat the oil in a 10-inch, ovenproof, nonstick skillet over medium heat. Add the bacon and cook until lightly browned, about 6 minutes. Add the onion and sage and cook until the onion is translucent and the bacon is crisp, about 5 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Add the pasta and toss to distribute the ingredients evenly. Gently pour in the egg mixture. Transfer the pan to the oven and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Loosen the edges with a silicone spatula and slide the frittata onto a cutting board.

Make the salad

Whisk together the oil and vinegar in a small bowl. Put the radicchio, arugula, and shallot in a large bowl and toss with just enough of the vinaigrette to coat. Season with 1/2 tsp. sea salt and 1/2 tsp. pepper.

Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.

Pasta Carbonara Frittata

This riff on classic pasta carbonara, a brunch-friendly frittata studded with penne and bacon, is more about the eggs and less about the pasta. It’s great served warm or at room temperature for brunch or dinner.

For the frittata

• 
  
  kosher salt
  
  


• 
  
  8 oz. (2 cups) dried penne
  
  


• 
  
  9 large eggs
  
  


• 
  
  1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips
  
  


• 
  
  1/2 medium yellow onion, thinly sliced (2/3 cup)
  
  


• 
  
  6 medium fresh sage leaves, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  

For the salad

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
  
  


• 
  
  3 oz. (3 lightly packed cups) arugula
  
  


• 
  
  2 Tbs. chopped shallot
  
  


• 
  
  Flaky sea salt, such as maldon, and freshly ground black pepper
  
  

Make the frittata

Position a rack in the center of the oven and heat the oven to 425°F.

Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain.

In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream.

Heat the oil in a 10-inch, ovenproof, nonstick skillet over medium heat. Add the bacon and cook until lightly browned, about 6 minutes. Add the onion and sage and cook until the onion is translucent and the bacon is crisp, about 5 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Add the pasta and toss to distribute the ingredients evenly. Gently pour in the egg mixture. Transfer the pan to the oven and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Loosen the edges with a silicone spatula and slide the frittata onto a cutting board.

Make the salad

Whisk together the oil and vinegar in a small bowl. Put the radicchio, arugula, and shallot in a large bowl and toss with just enough of the vinaigrette to coat. Season with 1/2 tsp. sea salt and 1/2 tsp. pepper.

Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.

Pasta Carbonara Frittata

This riff on classic pasta carbonara, a brunch-friendly frittata studded with penne and bacon, is more about the eggs and less about the pasta. It’s great served warm or at room temperature for brunch or dinner.

For the frittata

• 
  
  kosher salt
  
  


• 
  
  8 oz. (2 cups) dried penne
  
  


• 
  
  9 large eggs
  
  


• 
  
  1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips
  
  


• 
  
  1/2 medium yellow onion, thinly sliced (2/3 cup)
  
  


• 
  
  6 medium fresh sage leaves, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  

For the salad

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
  
  


• 
  
  3 oz. (3 lightly packed cups) arugula
  
  


• 
  
  2 Tbs. chopped shallot
  
  


• 
  
  Flaky sea salt, such as maldon, and freshly ground black pepper
  
  

Make the frittata

Position a rack in the center of the oven and heat the oven to 425°F.

Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain.

In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream.

Heat the oil in a 10-inch, ovenproof, nonstick skillet over medium heat. Add the bacon and cook until lightly browned, about 6 minutes. Add the onion and sage and cook until the onion is translucent and the bacon is crisp, about 5 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Add the pasta and toss to distribute the ingredients evenly. Gently pour in the egg mixture. Transfer the pan to the oven and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Loosen the edges with a silicone spatula and slide the frittata onto a cutting board.

Make the salad

Whisk together the oil and vinegar in a small bowl. Put the radicchio, arugula, and shallot in a large bowl and toss with just enough of the vinaigrette to coat. Season with 1/2 tsp. sea salt and 1/2 tsp. pepper.

Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.

Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Kalamata olives enhance any dish with their salty, rich flavor. Here, they add a twist to a basic chicken and broccoli pasta. For a vegetarian option, omit the chicken and add red and green peppers, garbanzo beans, or any other legume or vegetable of your choice when the pasta and pasta water is added to the skillet.

• 
  
  Kosher salt
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  4 cloves garlic, smashed
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
  
  


• 
  
  2/3 cup pitted Kalamata olives, coarsely chopped
  
  


• 
  
  1 lb. penne
  
  


• 
  
  1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 cup freshly grated Pecorino-Romano
  
  

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. Discard the garlic from the olive mixture. Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. Stir in the lemon juice and half of the Pecorino. Serve sprinkled with the remaining Pecorino.