Nights in Calabria

From the fine gourmets at Barilla pasta come the following two Calabrese recipes, adapted by Cafe Drake for even greater ease of preparation, leaving you more time to enjoy the mild and not muggy September evenings. Well, even after the washing up you can at least get to the bar by 10:30 anyway. We also hope this satisfies a few of those ardent requests for forever more pasta recipes.

BAKED ZITI WITH LAMB AND MOZZARELLA

We like this dish because it is a simpler, less labor-intensive version of a classic lasagna in many ways. And every bit as good. Serve with a salad or as at Cafe Drake, sauteed broccoli with lemon or spinach flash-fried with garlic and pine nuts.

olive oil / 1 lb. ground lamb (substitute beef or pork if desired) / a large dash of red pepper flakes / 1 clove garlic (no more) / 1/2 cup red wine / salt and black pepper / 1 box ziti / 1/2 cup Parmesan cheese, grated / 2 cups mozzarella, grated / chopped parsley / 1 large jar of spaghetti sauce (your favorite)

1. BRING a large pot of water to a boil. Preheat oven to 375 degrees.


2. HEAT oil in a large skillet. Add lamb, pepper flakes, whole garlic clove and brown thoroughly.


3. ADD wine and cook until liquid is reduced.


4. STIR in sauce, one cup of water, season with salt and pepper. Simmer for ten minutes. Remove garlic clove.


5. COOK pasta half of the recommended cooking time. Drain and toss with the sauce. Place it in a large greased baking dish.


6. TOP with cheeses and parsley; bake at 375 F for 15 minutes.

SHELLS WITH SPICY PEPPER SAUCE AND TUNA

Or Conchiglie con Salsa Arrabbiata e Tonno to you. A great go-to dish when you're exhausted and want to collapse in front of TiVo with a steaming bowl of pasta. Try to avoid adding Parmesan over top of these shells, as the cheese does not pair well with the tuna.

1/4 cup olive oil / 1 onion, chopped / 1 bulb fennel, sliced thinly / 1 jar marinara sauce (your favorite and add 1 T. cayenne or red pepper flakes to the sauce) / 1 cup chopped green olives / 1 can tuna (Italian in olive oil is best BY FAR) / 1 box pasta shells (medium sized) / salt and black pepper / parsley

1. BRING a large pot of water to boil.


2. HEAT olive oil in a large skillet over high heat. Add onion and fennel. Reduce heat to medium high and sauté 5-7 minutes or until tender.


3. ADD sauce and green olives. Simmer for 5 minutes.


4. ADD tuna; season with salt and pepper. Set aside.


5. COOK pasta according to package directions. Drain and immediately add hot pasta to sauce.


6. ADD parsley; mix well.