In her 50s, celebrity chef Giada De Laurentiis is embracing a new culinary philosophy that emphasizes balance and enjoyment over rigid schedules and strict diets. Speaking from her heart, Giada shares, "Life's too short to not enjoy every single bite. I want you to experience the same joy I do when I cook. Now, I focus on creating meals that are not only delicious but also packed with wholesome, nutrient-dense ingredients that leave me feeling fantastic." This philosophy is beautifully reflected in her latest cookbook, Super Italian. If you're ready to savor some hearty, healthy Italian dishes tonight, here are three recipes to get you started.
Roasted Garlic Ziti with Arugula Pesto
Serves 6
Let’s dive into the first recipe: a comforting plate of ziti coated in a fragrant arugula pesto and roasted garlic. Here's what you'll need:
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1 head of garlic
1⁄2 cup plus 3 tbsp. of olive oil
3⁄4 tsp. kosher salt
1 lb. ziti corti
3 cups arugula
1⁄4 cup salted roasted pistachios
1⁄4 tsp. pepper
1⁄2 cup grated Parmigiano-Reggiano cheese
2 tsp. lemon juice
1 pint cherry tomatoes
1⁄4 tsp. flaky salt
Instructions:
1. Preheat your oven to 475°F. Start by slicing the garlic head in half horizontally. Place it on a sheet of foil, drizzle with 1 tbsp. of olive oil, and sprinkle with 1⁄4 tsp. of kosher salt. Wrap it up like a little garlic present and roast on a baking sheet for 20 minutes.
2. While the garlic is roasting, get your ziti going. Cook the pasta until it's al dente, which means it's still got a little bite to it. Reserve a cup of pasta water, then drain the rest and return the pasta to the pot.
3. Next up, it’s pesto time! In a food processor, blitz the roasted garlic, arugula, pistachios, the remaining kosher salt, and pepper. With the motor running, slowly stream in 1⁄2 cup of olive oil. Once it's all blended, add the Parmigiano-Reggiano cheese and lemon juice, pulsing until combined.
4. In a skillet, heat the remaining olive oil over medium heat. Add the cherry tomatoes and cook them for about 5 minutes, shaking the pan occasionally. Season them with a sprinkle of flaky salt.
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5. Now, bring it all together. Add the pesto and 1⁄2 cup of pasta water to the pot with the ziti. Toss everything together over medium heat until the pasta is well-coated.
6. Serve the pasta topped with the roasted tomatoes, some extra chopped pistachios, and a final zest of lemon for a pop of brightness.
Nutritional Info: PER SERVING: 395 cal, 9g protein, 25g carbs, 4g fiber, 3g sugar, 31g fat
Pantry Pasta with Tuna and Olives
Serves 6
This next dish is a pantry-friendly pasta that's packed with flavor and simplicity. Here's what you'll need:
1 lb. spaghetti
2 tbsp. olive oil
2 garlic cloves, smashed and peeled
2 anchovy fillets
1⁄4 tsp. red pepper flakes (optional)
3⁄4 cup green olive tapenade
2 (5 oz.) cans of tuna packed in olive oil, drained
1⁄2 cup freshly grated pecorino cheese
1⁄4 cup fresh flatleaf Italian parsley leaves or chopped arugula
Instructions:
1. Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook it for 2 minutes less than the package instructions suggest.
2. In a large skillet over medium heat, add the olive oil, garlic, and anchovies. Cook for about 30 seconds, or until the garlic is fragrant and the anchovies have melted into the oil. Add the red pepper flakes, olive tapenade, and drained tuna. Remove the pan from the heat and gently stir everything together.
3. Once the pasta is cooked, reserve 1⁄2 cup of the pasta water, then drain the rest. Add the reserved pasta water to the skillet with the tuna mixture and return it to medium heat. Use tongs to transfer the spaghetti directly from the water to the skillet. Sprinkle with pecorino cheese and toss well until the sauce evenly coats the pasta strands. If it's too dry, add a bit more pasta water. Stir in the parsley or arugula and top with extra pecorino cheese before serving.
Nutritional Info: PER SERVING: 457 cal, 24g protein, 58g carbs, 3g fiber, 2g sugar, 14g fat
