Dani Goes South.

Pasta

Spaghetti with Roasted Tomato + Walnut Pesto, Lemony Basil Pesto, & Herbed Anchovy Breadcrumbs

Dinners, PastaDani ColombattoComment
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Currently, I’m sitting in my parents’ backyard in Boise with a prime view of some very cute duck families. I took a little “just because” trip to see my parents, sister, niece, and nephew, and it’s been lovely. Idaho is beautiful this time of year, and I’m just doing a lot of relaxing, eating the good foods, and drinking the good drinks. The Lord’s work, they call it. Just kidding.

On another note, I’ve mentioned my love of my little garden here before, but truly, it’s the best hobby I’ve ever started as an adult. When our tiny tomato seeds started to sprout, I was super skeptical about them turning into full, blossoming plants. Joke’s on me because they are getting crazy-tall, and sprouting tomatoes all over the place. I believe, at last count, I had 45 little, green tomatoes. That little garden ended up being so much more than we bargained for in the best way possible. It inspires me to be less of a plant/life skeptic and get in touch with my inner-optimist. One of the many great uses for a bounty of tomatoes is one of the two sauces we’re talking about today. That’s right, not one but two versions of pesto in one pasta because I can’t seem to leave well enough alone. These two sauces are so simple to throw together, and compliment each other perfectly. They’re also both amazing on chicken, fish, bruschetta, and more.

First, we have a roasted tomato and walnut pesto, which is a recipe I slightly tweaked from Bon Appetit and has been a top-tier favorite of mine since I saw it in one of their issues in 2016. It’s super fresh, and the walnuts lend this creamy factor that takes this pesto to the next level. This sauce stands alone, but I felt like giving it some extra herbaceous oomph. Tomatoes and basil have always been a great couple, why break ‘em up now? Our second pesto couldn’t be simpler, but what it lacks in complexity, it makes up for in brightness. Tons of fresh basil, lemon zest and juice, toasted walnuts, and the usual pesto suspects, garlic, parm, and of course, EVOO get all blended up for one delicious basil pesto with the perfect amount of fresh acidity.

The spaghetti gets tossed in the creamy roasted tomato and walnut pesto, then gets studded with dollops of the basil pesto, and topped with toasted, herbed anchovy breadcrumbs. Don’t bristle at the anchovy portion of the program (unless you’re veg, in which case, bristle away)- it really just lends a savory level of, for lack of a better term, umami. If you’re not into that, just toast them up with the butter and herbs, and finish with a good sprinkling of sea salt. Let’s get up to our eyeballs in pesto, shall we? Was that appetizing?

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Loaded Cold Soba Bowls with Salmon, Mustard Greens, Watercress, Snap Peas, Sesame Vinaigrette, & All The Herbs

Dinners, Seafood, Pasta, SaladsDani Colombatto2 Comments
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Hello, you. I hope you're feeling fresh-faced, bright-eyed, and bushy-tailed. May I be so bold as to real-talk-backslash-attempt-to-encourage you for a moment, before I attempt to woo you with cold noodle bowls (haha)? Cool, thanks a bil!

Today I posted a little something on my Instagram stories about May being Mental Health Awareness Month, and yesterday being the 2 year anniversary of losing my brother, Kevin. Allow me to backtrack a teeny bit, before getting to my point. This space is special to me. I knew for a long time that I needed to start it, but really did not know what shape it would take. I knew when I started it, that if I didn't stop deliberating over every little detail, color, template, etc., then I would never do anything with it at all. I decided to just pull the trigger, and get moving. Now I'm a few months into doing this little solo mission, and I find myself confronted with a new set of struggles. Let me be the first to say, food is kind of everything to me. It's probably number 3 in the top 3 things I care about (1 and 2 being family/friends, and health), and that is said with zero exaggeration. However, sometimes, in light of events that have occurred in my life over the last 3ish years, and hell, I'll say it- the general climate of the world, food can seem, well, trite. Not that important in the grand scheme. At least, that's what the little troll voice in the back of my mind creeps in to say every so often. Do you have one of those? I call mine Madge... She has zero social graces, and she loves an elastic jean short/croc pairing.

Allow me to attempt to bring this home: I think that as creatives, in any capacity, we have the ability to give so much of ourselves and our spirits to anything we are working on. Not only can this be depleting, but it can also be a cause of internal conflict. After I lost my brother, I ended up taking what added up to a year off of social media. I was having the hardest time reconciling the "need" to post content out of fear of never getting another job, and/or becoming irrelevant, in the midst of trying to care for myself during an extremely difficult time. I made the decision that once I re-entered this space, I would do so with authenticity. For me, this doesn't mean posting every day with some sort of explanation of what was happening inside. The goal was more to be at peace and truly okay with the silences...with my lack of explanation. To know that things can be both/and: I can still be struggling with grief, battling depression, and yet, still be cooking, styling, and shooting up a storm, and have more moments than not of total happiness. I want this very space to be both/and. A space for fun, vibrant food, adventures in styling, this new city, and a very much needed dash of earnest honesty. At least, for this girl, it's a much needed dash. I can't speak for others, but I've heard rumblings I'm not alone.  

Life is complicated. We can be sad, and still swoon over gorgeous floral arrangements. We can harbor intense emotional pain from trauma, and ugly-laugh at a good cat video. We can have moments of questioning our worth, and make a salmon soba noodle salad packed with veg, because at the end of the day, we know we owe it to ourselves to practice a little love and care. How's THAT for a segue?!?!? So graceful, like slowly tripping down stairs, am I right? Onto salmon and carbs, because I know that's really why you're here. Thanks for hanging in, and allowing me to dupe you with my emotions for a few.

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Springy AF Broken Lasagna with Sausage, Fennel, Rainbow Chard, Mushrooms, Peas, Lemony Pan Sauce, and Parm

Dinners, PastaDani ColombattoComment
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Tis the season where the veggies all seem to have an Oprah voice. Chard is poppin' off, sweet peas are earning their namesake, and fennel has taken the throne as spring's official mascot. I love this season so much. The air is sweeter, and everything is in bloom. It just makes me want to take a big, fat, deep breath before my hair is all, "Hai, humidity!". This is the season that made me fall in love with Austin- I can't believe I'll have been here a year this month! Truly, fastest year of my life. 

Since I've been frequenting Agua Dulce Farms - AKA - the thing I can't shut up about, we've been #blessed with all the greens we could hope for. Honestly, I look like a total zombie in that greenhouse because I'm just all heart eyes emojis over lettuces. That being said, we've been throwing them in everything humanly possible. We also got some really delicious fennel from them, which immediately makes my mind go to Italian sausage. This pasta comes together in about 30 minutes, and is packed with nutrient-dense veggies. It's equal parts hearty, light and herbaceous, with extra chopped fennel fronds, micro arugula greens, and a simple basil oil that isn't mandatory, but highly recommended. You could even go fully veg, and forego the sausage, which I guarantee would be equally delicious. 

Let's Eat Outside Pt. 3: Tomato-Basil Orrechiette Salad with Capers + Pine Nuts / Tiny Ciabatta Sandwiches with Roasted Eggplant, Peppers, Prosciutto, + Pesto Aioli

Dinners, PastaDani ColombattoComment
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Sun's out, portable carbs out! Not really. It's currently raining and I'm wearing a sweatshirt that looks downright Christmassy. No matter! I'm a big-picture gal, and I love makin' plans. So let's plan our 3rd and final picnic (for now) in this little "Let's Eat Outside" series. Ready? The plan is there's no plan. There are easy sandwiches and a make-ahead pasta salad involved, but that's about all the planning this requires. Scratch that- you'll want to plan on finding some supah-crisp wine or beer to take on this little shindig. Not exactly a tall order, I know. 

I'm such a sucker for an Italian sammie. I don't know what it is, but Italians really love saying the phrase "good bread". Any occasion to insert this phrase into conversation, AND eat carbs, they are into it. I can say this because my dad was adopted by a 1st generation Italian immigrant when he was 2, so I was raised by the "good bread" people. In this application, said excellent carb is the base for caramelized roasted veggies, salty prosciutto, nutty provolone, spicy arugula, tart pickled onions, and herbaceous pesto aioli. Really, there isn't a vehicle you could put the aforementioned goods on top of and have it not come out amazing. Hell, have it deconstructed for all I care. Whatever you do, promise to have it alongside a simple tomato-basil pasta salad with toasty pine nuts, fresh parsley, and all the lemony vinaigrette. It's not a demand, just a gentle nudge in the "living your best life" direction. Let's hop to it, because this one's so easy, it'll be over before it begins! 

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Whole Wheat Penne Salad with Sundried Tomato & Kalamata Pesto, Capers, Pine Nuts, Feta, Tomatoes & Basil

Salads, Pasta, DinnersDani ColombattoComment
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I've been thinking a LOT about inspiration this week. Where we get it, what drives us, what we do with said inspo once it comes to us, etc. I've been thinking a lot about how it seems like people are treating Instagram more and more like Pinterest, gathering ideas, and taking in seemingly infinite content. I'm not going to get on a soapbox about intellectual property, but I will pose this question: Where do you get your inspiration? What is your intention with your inspiration, and when scrolling through Instagram? Is it to gather ideas? Is it to connect?

All these thoughts this week led me to think about the intentionality of my own inspiration. I'm making a concerted effort to be exponentially more mindful in taking the time and effort to soak in inspo, like I've done my whole life before all the social meeds infiltrated. This often means asking myself what I value in my creativity. The thing about answering this question is that, if you are really honest with yourself, the answer most likely will not be what "that person on Instagram" is doing. You are SO uniquely you. If you ever feel lost in a sea of content, please remember NO ONE can replicate what it is exactly that you value. Return to that, and I promise, a fresh batch of inspiration will arrive sooner than you can double tap a picture. With that, I'll drop some Seuss on you: "Today you are you, that is truer than true. There is no one alive who is you-er than you". True. That. Doctor. Now, onto pasta. 

Speaking of values, I think I've mentioned this before, but nostalgia is up there for me. This is a simple AF pasta salad, but the woman who inspired it is anything but. My Grandma Joyce is partially responsible for making me the lady I am today. She was poised, tough-as-nails, hilarious, and always let me know how strong I was when I didn't have the faintest clue. I could go on for days about her. One thing that she was not, however, was the "chef" of the family. Listen, I could regale you with tales of ambrosia salads all day, but I want you to want this pasta at the end of this, so that feels counterproductive. I'll just say, that when she made this pasta salad for my little cousin Giuseppe's baby shower, it was a surprise hit given the hands that made it (I LOVE YOU GRANDMA!). As per previous mention, this salad really couldn't be any easier. The pesto is a total blender deal, and you'll even have a little left for additional sauce/crostini purposes. The whole thing can be made in advance, eaten warm, room temp, or cold, and makes a bitchin' next-day lunch sitch. 

Bring a large pot of salted water to a boil, and cook your penne until al dente. Make your pesto. In a blender, combine your toasted almonds, and garlic cloves, and pulse until the almonds look like fine crumbs. Add your roughly chopped sundried tomatoes (the kind packed in oil), kalamata olives, parsley, salt, and pepper, and blend on low, opening the spout, and slowly drizzling in your olive oil. 

Add your pesto to your whole wheat penne while it's still warm, and toss to combine. Next, add your cherry tomatoes, feta, pine nuts, capers, basil and parsley. That is quite literally it. When I say easy AF, I mean it! 

If ever there were a meal to eat straight-out-o-the-fridge, in the middle of the night, with a spoon, well, this is it, mah friends.

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