Chile One-Pot Pasta

I love this one pot meal! It is a life-saver to my new life as a full-time Mommy to a newborn! Not only is this easy (and less clean-up) but its delicious!

Chile One-Pot Pasta

1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste (I used Harissa chile paste)*
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.

Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

*Harissa comes in mild to hot varieties, so make sure to choose the level of spice depending on your preference.
Recipe source:


Linguine with Lemon and Crab

Talk about a light, filling, healthy recipe! This linguine takes my love of crab to another level! It has such a freshness about it with the lemon and the cherry tomatoes, makes my mouth water just thinking about it! The best thing about this recipe is that it took me just about 15 minutes to make from start to finish!

Crab, Lemon, and Chile Linguine

linguine with crab


1 cup cherry tomatoes; halved
Sea salt
2 cloves of garlic
1 red chile, deseeded and finely chopped (even if you don’t like spicy food, I recommend using the chile. As long as you take out the flesh and the seeds, it isn’t spicy but it adds great flavor)
6 tablespoons olive oil
Juice and zest of 2 lemon
12 oz cooked fresh crab meat (I used the packaged crab meat. It was surprisingly delish, but feel free to use fresh)
8 ounces whole wheat or regular linguine (if you use whole wheat, put 1 tbsp of olive oil in the boiling water before you add your pasta. My pasta tended to stick together without it)
Chopped fresh parsley, for garnish


Boil water for your pasta. Make sure to season it with salt and add olive oil if you are using whole wheat linguine. Add in the pasta and cook according to the package.

In a small bowl, cut the tomatoes and sprinkle them with a little sea salt.

In a mortar and pestle, crush the garlic and chile into a red pulp. (If necessary, add a little sea salt to help grind the two together). Mix in the olive oil, lemon juice, and lemon zest. Add the crab to the mix if your mortar and pestle is big enough; if not, transfer everything to a slightly bigger bowl.

Once the pasta is cooked, drain, and pour the crab mixture on top of your pasta. Add the tomatoes and sprinkle with parsley.

Recipe source: