Keep it Simple

"Simplicity is the ultimate sophistication." Leonardo da Vinci

"Simplicity and repose are qualities that measure the true value of any work of art." Frank Lloyd Wright

To me, early fall is about simplicity. Workdays seem to pick up to a more frantic pace, so easy evenings at home with loved ones or friends seem all the more delightful. And what more perfect meal to complement the mood of a relaxed evening than a simple pasta--made from just a few ingredients that can be pulled from the pantry. Delicious yet comforting, my favorite relaxed autumn pasta dishes have a flavor that is absolutely greater than the sum of their parts.

Orecchiette alla Rustica (from Women's Day magazine)

Serves 6

• 1 lb. orecchiette pasta
• 2 T olive oil
• 3 large garlic cloves, thinly sliced
• 1 can (15 oz) cannellini beans, not drained
• 1/3 cup pitted kalamata olives, cut in half
• 1/2 cup chopped fresh parsley (or basil)
• 1/2 cup diced bottled roasted red pepper
• Freshly ground salt and black pepper, to taste
• 1/4 cup grated Romano or Parmesan cheese

Cook pasta in a large pot of lightly salted boiling water as package directs. Meanwhile, heat oil in a large, deep skillet over medium heat. Add garlic, saute until just golden. Immediately add beans with their liquid, the olives, 1/2 the parsley, and all the roasted pepper. Stir to mix, then cook until hot.

Transfer 1/2 cup cooking water from pot to skillet. Drain pasta, add to skillet along with remaining parsley, salt, and pepper. Toss to mix and coat. Remove to serving bowl or plates, sprinkle with cheese.

Lemon Spaghetti (from one of my top three favorite cookbooks, Eat Drink Live)

Serves 4

• 10 oz. dried spaghetti
• 1 garlic clove, chopped
• grated zest and juice of 2 lemons
• 1/4 cup olive oil
• 1 cup freshly grated Parmesan cheese
• a bunch of flat-leaf parsley, coarsely chopped
• sea salt and freshly ground black pepper

Bring a saucepan of water to boil, add the spaghetti, stir, and cook for about 9 minutes.

Put the garlic in a bowl and mix in the lemon zest, juice, and oil.

Drain the pasta well, then return to the pan, add the lemon mixture, Parmesan, parsley, salt, and pepper. Toss well and serve.

Red-Wine Spaghetti with Walnuts and Parsley (from Food and Wine magazine)

Serves 4

• 5 cups water
• 3 1/4 cups dry red wine
• salt
• 3/4 lbs. spaghetti
• 1/4 cup olive oil
• 4 small garlic cloves, thinly sliced
• 1/4 tsp. crushed red pepper
• 1/2 cup finely chopped parsley
• 1 cup walnuts, toasted and coarsely chopped
• 1/2 cup Parmesan cheese, plus more for serving
• freshly ground black pepper

In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt; bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.

In a skillet, heat 2 T. oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, 1/2 cup of cheese and the remaining 2 T. oil and toss. Season the pasta with salt and pepper and serve with grated cheese for passing.