SHALLOTS
Shallots are like
a cross between
onions and
garlic in their
flavor and uses.
A little makes
a big impact
in recipes.1∕2 cup grated Parmesan
1∕2 cup each chopped
fresh f lat- leaf parsley
and basil
1∕2 cup chopped roasted
red bell peppers from
a jar
■In a large skillet, cook the
olive oil, tomatoes, shallot,
garlic, and crushed red
pepper over medium,
stirring occasionally, until
tomatoes start to burst,
6 minutes; season with
salt and pepper. Transfer to
a large bowl.Green Bean
Pasta Salad
SERVES 4
1∕3 cup olive oil
1 pt. cherry tomatoes
1 large shallot, finely
chopped
2 cloves garlic, finely
chopped
1∕2 tsp. crushed red
pepper
Kosher salt and pepper
12 oz. casarecce or
gemelli pasta
8 oz. fresh green beans,
trimmed
■In a large pot of salted
boiling water, cook pasta
until 1 minute shy of the
package directions; add
green beans during the last
2 minutes of cooking. Drain,
rinse under cold water until
cool, and drain well.
■Add the pasta and beans,
Parmesan, parsley, basil,
and roasted peppers to
tomato mixture; toss to
combine.