INGREDIENTS

• 4 Tbs. extra virgin olive oil; divided
• 8 oz. sunburst tomatoes
• 2 garlic cloves; thinly sliced
• ¼ tspn. crushed red pepper flakes
• Kosher salt
• 6 oz. capellini, spaghetti, or bucatini
• ¾ cup pecorino or parmesan cheese; finely grated
• 8 medium fresh basil leaves; torn into pieces
• Toasted breadcrumbs

INSTRUCTIONS

Heat 3 Tbs. of oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside. Meanwhile, bring 3-quart of water to a boil in a 5-quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water. Transfer pasta to skillet with tomatoes; set over high heat. Add ½ cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

INGREDIENTS

• 10 oz. mushrooms; sliced thin (about 4 cups)
• 5 Tbs. unsalted butter
• ¼ cup all-purpose flour
• 1¾ cups milk
• 2 cups chicken broth
• ¼ cup dry, white wine
• 10 oz. spaghetti
• 3 cups cooked turkey; coarsely chopped
• 1 cup cooked peas
• 2/3 cup parmesan; freshly grated
• 1/3 cup fine fresh bread crumbs

INSTRUCTIONS

In a large, heavy saucepan cook the mushrooms in ¼ cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream of the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well. In a large bowl combine the spaghetti, mushroom sauce, turkey, peas, and salt and pepper to taste, stir in 1/3 cup of the parmesan, and transfer the mixture to a buttered shallow 3 quart casserole. In a small bowl combine the remaining 1/3 cup parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 Tbs. butter, cut into bits. Bake the tetrazzini in the middle of a preheated 375°F oven for 30-40 minutes, or until it is bubbling and the top is golden.