Super Delish Cherry/Grape Tomato Sauce

Cherry Tomato Sauce over spaghettini was an amazing hit for a Lenten Friday recently. I will definitely make this again in the summer when Jersey tomatoes are hot and heavy.

This cooks up in minutes. Literally.

It's from a really awesome Rachael Ray cookbook called, "Everyone is Italian on Sunday." Best title ever! I love this cookbook, and I strongly recommend it.

The recipe offers you options. You may use cherry or grape tomatoes. I used grape.

You may use red onions, white onions, spring onions or scallions. I used a white/yellow onion.

For cheese, I used pecorino.

You can serve over any pasta you dig. I used spaghettini.

Here's the recipe. So easy!

Cherry Tomato Sauce
From "Everyone is Italian on Sunday"
By Rachael Ray
(Serves 4-6)

3 Tbsp. olive oil
1 small red or white onion, or 1 bunch scallions or spring onions (white parts only), finely chopped
4 cloves garlic, chopped or thinly sliced
2 pints cherry or grape tomatoes
A handful of fresh basil leaves, torn
Salt and pepper
Grated ricotta salata, Parmigiano-Reggiano or pecorino cheese, for serving

In a skillet with a tight-fitting lid, heat the oil (3 turns of the pan) over medium-high heat. Stir in the onion and garlic, over the pan and cook, stirring occasionally for 5 minutes to sweat the onions.

Add the tomatoes, shake the pan, cover and cook until the tomatoes begin to burst, 8 to 10 minutes. Mash and stir the sauce. Add the basil. Season with salt and pepper.

To serve: Cook one pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss together the sauce, starchy water and pasta. Top with cheese and serve.

Pierogies and Sauteed Veggies

I always need more meatless main recipes in my arsenal. I hope you feel the same and add this to your stash: Pierogies and Sauteed Veggies.

While making homemade pierogies is totally on my culinary task bucket list, this recipe utilizes a good ole box of Mrs. T's mini pierogies that I usually have stashed in my freezer for emergencies.

The entire endeavor of making this takes no more than 20 minutes. And it is a hit with the whole family. My son asks for many extra servings.

You can sub out any veggies you love. I think this summery mix of zucchini and red and green bell peppers is really nice with the pierogies. I sometimes serve this on top of fresh arugula too for a salad situation.

Pierogies and Sauteed Veggies
(Makes 4 servings)

1 box (12.84 ounces) frozen mini cheddar pierogies, such as Mrs. T's (about 28 pierogies)
1 small red bell pepper, sliced into thin strips
1 small green bell pepper, sliced into thin strips
1 small zucchini, trimmed, sliced in half and cut into moon-shaped pieces
1/4 red onion, thinly sliced
3 Tbsp. butter
Salt and pepper to taste
Sour cream to serve

Bring a large pot of water to a boil. Add pierogies to boiling water. Cook according to package instructions, usually about 3 to 6 minutes once water comes back to a boil. (I usually go longer, like 6 minutes.) Stir the pierogies occasionally while they cook. If you think they aren't cooked entirely, boil them longer.

Meanwhile, in a medium saute pan over medium-high heat, add butter. Once butter is melted, add peppers, zucchini and onion. Toss frequently and cook until lightly browned about 5 minutes. Season with salt and pepper

Using a slotted spoon or a spider ladle, transfer cooked pierogies directly into the saute pan with the veggies. Toss the pierogies so that they become slathered in the butter and veggies. Add a ladle of water from the pot in which the pierogies boiled to the saucepan with the veggies and pierogies. Cover with a lid and simmer for about 4-5 minutes.

Serve with sour cream.