PASTA WITH ROASTED ROMANESCO AND CAPERS
- 4 servings
- 1/4 cup chopped almonds
- 1/4 cup plus 3 tablespoons olive oil; plus more for drizzling
- 2 tablespoons drained capers, patted dry, divided
- Kosher salt
- 1/2 medium romanesco or cauliflower, cored, cut into small florets
- 8 garlic cloves, very thinly sliced
- 1/2 teaspoon crushed red pepper flakes, plus more for serving
- 1/2 cup dry white wine
- 12 ounces lumaconi (snail shells) or other medium shell pasta
- 2 ounces aged Asiago cheese or Pecorino, finely grated
- 2 tablespoons unsalted butter
- Preheat oven to 425°F. Cook almonds, 1/4 cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
- Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, 1/2 tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add 1/4 cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco.
- Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
GRILLED CHICKEN WINGS WITH SHISHITO PEPPERS AND HERBS
- Serves 4
- 3 pounds chicken wings, flats and drumettes separated if desired
- Kosher salt, freshly ground pepper
- 1 1/4 cups Sesame-Lime Vinaigrette, divided
- 1 1/2 cups shishito peppers
- 2 tablespoons vegetable oil
- 1 red jalapeño or Fresno chile, thinly sliced
- 1 1/2 cups mixed tender herbs (such as mint, cilantro, and/or basil)
- Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.
- Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter.
- Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
- Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with remaining 1/4 cup vinaigrette.