Mark Bittman
Best-selling cookbook author Mark Bittman is
the creator and author of the popular New
York Times weekly column “The Minimalist”
and one of the country’s best-known and
most widely admired food writers. His latest
cookbook is How to Cook Everything: Bittman
Takes on America’s Chefs, published in 2005
by John Wiley & Sons, Inc. Bittman is a regular
guest on the Today show and NPR's All Things
Considered. For more, see his Web site,
www.howtocookeverything.com.
Penne all’Arrabbiata
MCCORMICK/GAROFALO
3 medium garlic cloves, divided
3 tablespoons olive oil, divided
2 tablespoons tomato paste
1 28-ounce can whole tomatoes in juice, chopped
1 McCormick bay leaf
1 tablespoon chopped McCormick Gourmet Collection Organic
parsley flakes, plus more for garnish
1 tablespoon chopped McCormick Gourmet Collection Organic
basil leaves, plus more for garnish
1/2 teaspoon McCormick crushed red pepper
1/4 cup white wine
1 teaspoon salt
1 pound Garofalo penne rigate pasta, cooked according to
package directions
Freshly grated Parmesan cheese (optional)
1. Chop 1 garlic clove. Heat 1 tablespoon oil in a 3-quart saucepan over
medium heat. Add chopped garlic and cook for 30 seconds.
2. Add tomato paste and cook, stirring, for 2 minutes. Add tomatoes in
juice and bay leaf; simmer, uncovered, for 30 minutes.
3. Meanwhile, thinly slice remaining 2 garlic cloves. Heat 1 tablespoon oil
in a 12-inch skillet over medium heat. Add garlic and cook for 30 seconds,
until just beginning to turn pale golden.
4. Add 1 tablespoon parsley, 1 tablespoon basil and crushed red pepper;
cook for 30 seconds. Add wine and boil for 30 seconds. Stir into the tomato
mixture; add salt and simmer for 4-5 minutes.
5. Toss sauce with hot pasta in a large serving bowl. Drizzle with remaining
1 tablespoon oil. Serve with Parmesan and garnish with parsley and basil,
if desired. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Fast and Easy Shrimp Paella
MCCORMICK/GAROFALO
Recipe developed by Mark Bittman
4 cups chicken stock
3 tablespoons olive oil
1 medium onion, minced
About 1 teaspoon McCormick Gourmet Collection paprika
1 teaspoon McCormick ground cumin
2 cups Spanish (or other) short-grain rice
2 cups raw peeled shrimp, cut into 1/2-inch chunks
Salt
McCormick Gourmet Collection Organic parsley flakes, for garnish
1. Preheat oven to 450°F. Warm stock in a saucepan.
2. Place an ovenproof 10- or 12-inch skillet over medium-high heat and
add oil. A minute later, add onion and cook, stirring occasionally, until
translucent and soft, about 5 minutes. Add paprika and cumin and cook
1 minute more.
3. Add rice and cook, stirring occasionally, until glossy, just 1-2 minutes. Stir in
shrimp, season liberally with salt and add the warm stock, taking care to
avoid the rising steam. Transfer the skillet to the oven.
4. Bake for about 15 minutes, until all the liquid is absorbed and the rice
is dry on top. Taste for salt, then garnish with parsley and serve immediately.
Makes 4 servings.
*Brands may vary by region; substitute a similar product.
