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Hot Honey Salmon Bites

These Hot Honey Salmon Bites are cooked with sriracha, honey, garlic and ginger for so much flavor with so little effort. A perfect easy dinner when you serve with rice and some marinated cucumbers for a delicious rice bowl. 

Hot honey salmon in a bowl with marinated cucumbers and rice.
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Ingredients 

This baked salmon recipe is so easy to make with relatively standard ingredients. 

Ingredients on a table.
  • Salmon: raw cubed fresh salmon, cut into 1 inch cubes. 
  • Sriracha: a spicy sauce that adds a little heat to the dish – I like the one with the green cap, but any brand works. 
  • Honey: to balance out the spiciness of the dish. Any regular honey will work.
  • Garlic: grated garlic so it infuses evenly throughout, adding so much flavor. 
  • Ginger: brightens everything up with great acidity and fresh flavor. 
  • Salt: kosher salt - Diamond Crystal is my go-to. 
  • Olive oil: helps make the base of the sauce. 
  • Scallions / green onions: a fresh element for topping the finished dish. 

​Ingredient substitutions

  • ​Instead of fresh garlic you can use garlic powder, 1 tsp
  • Instead of fresh ginger you can use powdered ginger, 1 tsp 
  • Rather than sriracha you can use your favorite hot sauce or red pepper flakes.
  • If you want it to be less spicy, I'd suggest swapping the sriracha or hot sauce with 1-2tsp of chili powder 
  • Other fresh herbs that work instead of green onions are chives or cilantro. 

Step by step instructions

For the full recipe for these crispy hot honey salmon bites refer to the recipe card at the end of this post. 

Salmon cubes with the sauce on top.

1. In a medium bowl, combine your cubed salmon with the marinade ingredients – everything except the scallions. 

Salmon on a sheet tray.

2. Transfer the salmon cubes to a large sheet pan lined with parchment paper, placing the salmon pieces so they aren't touching for the most part.

Cooked salmon.

3. Roast in the oven until cooked through with caramelized edges. 

Salmon bowls being eaten.

4. Serve with rice and some marinated cucumbers.

Tips and tricks

  • Place the salmon pieces in an even layer barely touching if at all when you roast so the heat can get to them from all sides to cook evenly. 
  • My favorite marinated cucumbers are simple to make with a little soy sauce, sesame oil, rice vinegar, and sesame seeds. If you don't have rice vinegar you can use a squeeze of lime juice or apple cider vinegar. Here's a good recipe to follow if you'd like.
  • Fully cooked salmon should be at an internal temperature of 145°F, and medium rare is 125-135°F. 
  • If you’re comfortable, gently press your hands around the top of the salmon before cutting it to make sure there are no bones left in there by accident. If there are, you can just easily pull it out with your fingers – it would be a small, thin, white bone
  • You can use frozen salmon for this recipe, follow the same instructions however the baking time will be a bit longer.

Serving suggestions

I love serving this rice in bowl form, below are some suggestions! Also if you have a dipping sauce like spicy mayo that would be great, too. 

  • Jasmine rice or brown rice 
  • Something vinegary: marinated cucumbers, pickled onions, pickled carrots 
  • A vegetable: charred broccoli, roasted asparagus, sautéed bok choy, roasted brussels sprouts 

Air fryer instructions

Follow the same instructions but cook in the air fryer basket at 400°F for 5-8 minutes. 

Stovetop instructions

Warm a bit of olive oil over medium high heat in a large skillet and sear the salmon pieces until cooked through, about 4-8 minutes (flipping half way through). 

Storage and reheating

  • Store leftover salmon in an airtight container in the fridge for up to 3 days. 
  • Reheat in the microwave for a few minutes until warmed through. 

How to easily remove skin from salmon

There are two super easy ways to remove skin from salmon – 

  1. Put the salmon flesh side down on the cutting board, using a sharp knife in one hand and the other hand to peel the skin back, slowly slice the skin off 
  2. Pour boiling water on the salmon skin and let it sit for 1 minute, then the skin should peel right off – this does not cook the salmon. 

FAQs

Is farmed salmon or wild salmon better?

Farmed salmon has more omega-3 fatty acids but also more saturated fat, whereas wild-caught salmon has fewer calories and less saturated fat. 

Do I need to remove the skin? 

You don’t need to but I prefer to. 

What are the health benefits of salmon? 

Salmon is high in omega-3 fatty acids and protein. It’s also a good source of vitamins D and B12. 

What is the proper serving size of salmon per person?

A typical serving size is 3-4 ounces of salmon per person, but I don't personally find that to be enough so I typically allot about ½ lb per person. 

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Hot honey salmon in a bowl with marinated cucumbers and rice.

Hot Honey Salmon Bites

These Hot Honey Salmon Bites are cooked with sriracha, honey, garlic and ginger for so much flavor with so little effort. A perfect easy dinner when you serve with rice and some marinated cucumbers for a delicious rice bowl. 
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 servings

Ingredients

  • 1 lb fresh salmon skin removed and cubed into 1-inch pieces
  • 1.5 tablespoon sriracha
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1 tbsp olive oil
  • 2 teaspoon garlic grated, about 2 cloves
  • 2 teaspoon ginger grated, about 1 inch knob
  • 1 tablespoon fresh scallions

Instructions

  • Preheat your oven to 425°F.
  • In a medium bowl, combine your cubed salmon with the marinade ingredients (sriracha, honey, salt, garlic, ginger, olive oil) – everything except the scallions. 
  • Transfer the salmon cubes to a large sheet pan lined with parchment paper, placing the salmon pieces so they aren't touching for the most part.
  • Roast in the oven until cooked through with caramelized edges, about 8-15 minutes depending on the size of your pieces.
  • Serve with rice and marinated cucumbers.

Video

Nutrition Estimate

Calories: 424kcal | Carbohydrates: 10g | Protein: 45g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 1522mg | Potassium: 1160mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 2mg
Course: Dinner
Cuisine: asian-inspired
Keyword: fish, rice bowl, salmon
Author: Haley

Olive Oil Bread Dip

This Olive Oil Bread Dip is the perfect thing to serve that feels slightly elevated but is so easy to put together. Put it on the table at a dinner party, serve with warm crusty bread as an quick appetizer with other dips or small plates – it’s really versatile and so flavorful, reminiscent of your favorite Italian restaurant. 

Balsamic and olive oil dip with orange spoon.
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Ingredients

Some staple ingredients are used to make this simple olive oil dip, many of which can be easily found in your local grocery stores, if not in your pantry. 

Ingredients for olive oil bread dip on a table.
  • Extra virgin olive oil (EVOO): use extra virgin olive oil not olive oil – since this recipe doesn’t involve cooking or high heat, you want to use a high quality EVOO with the best flavor. 
  • Balsamic vinegar: a splash of balsamic vinegar is a classic pairing with EVOO that brings a ton of flavor.  
  • Dried oregano: the more concentrated flavor that comes from dried oregano is delicious. 
  • Red pepper flakes: for a bit of spice. 
  • Fresh parsley: a hint of fresh herbs round everything out and softens the flavors. 
  • Olives: chop up some of your favorite olives and add them to the dip, my personal favorite is castelvetrano green olives.
  • Garlic: one clove of fresh garlic – when grated it packs a bunch of flavor. 
  • Parmesan cheese: grated parmesan cheese adds a bit of a salty kick and nutty flavor. 
  • Salt: kosher salt. If you need to use table salt, use a little less because it is naturally saltier. 

Ingredient substitutions 

  • Balsamic vinegar: to be a bit more mild, a white wine vinegar or red wine vinegar would be a good alternative, or simply use less.
  • Dried herbs: you can use any of your favorite herb combinations here, or even an Italian seasoning would be great. If you don't have fried herbs you can substitute for all fresh herbs and use fresh oregano minced. 
  • Fresh herbs: aside from parsley, fresh basil or fresh rosemary would be delicious. 
  • Red pepper flakes: I’d suggest aleppo pepper flakes for a more mild, sweet heat but if you are completely adverse to spice I would suggest omitting this ingredient altogether. 
  • Garlic: roasted garlic would also be delicious. If you don't have fresh garlic on hand, garlic powder is also fine. 

Step by step instructions 

This is an incredibly easy recipe, the only instruction is to combine everything in a bowl. Full ingredient quantities can be found in the recipe card at the end of this post. 

Olive oil bread dip ingredients in a bowl together.

To a medium bowl, add all ingredients and give it a light mix together. Transfer to a different bowl if you’d like for serving. 

Tips and tricks

Check out the tips and tricks below to help make sure you have no issues making this recipe. 

  • The olive oil and vinegar won’t completely combine to become homogeneous, that’s ok! That’s part of the beauty of the recipe. 
  • The best way to serve olive oil dip is with fresh bread – always use your favorite bread but my suggestion would be sourdough bread, focaccia, olive bread, ciabatta, or a baguette. Bonus points if you serve warm bread or homemade bread.
  • To make this in advance, store it in an airtight container in the fridge – the olive oil will solidify, so make sure you take it out to get to room temp 1-2 hours before serving. 
  • Use an EVOO that you like the flavor of because it is the base of this recipe. 
  • Serve with a teaspoon on the side for people to scoop the olives and herbs onto their bread. 
  • If you have leftover dip, this makes a fantastic salad dressing! On an Italian chopped salad, yum. 

Recipe additions

If you'd like to add more ingredients to this dipping oil below are some suggestions:

  • Minced sundried tomatoes.
  • If you'd like more acid than the balsamic vinegar provides, a squeeze of lemon juice or the zest of some lemon would be great.
  • Chopped roasted red peppers. 
Balsamic and olive oil dip with bread dunked in.

Understanding the terminology of olive oil 

  • “Extra virgin olive oil” is the least processed form of olive oil and has the lowest smoke point from there – virgin olive oil – olive oil – etc., it gets more and more processed and therefore less robust in flavor. Keep in mind, extra virgin olive oil has a shelf life of 12-18 months once bottled. 
  • DOP (Protected Designation of Origin) – an italian label which means it is a product certified from Italy. 
  • Cold pressed – means the oil was extracted at temperatures below 80°F. 
  • Unfiltered – means gravity was used to remove the solids and therefore some sediment may remain. 

Storage 

  • While this olive oil dip is best eaten same-day, you can store it in an airtight container in the fridge for up to 3 days. Let it come to room temperature before you serve it so the olive oil can de-solidify. 

FAQs

What are the health benefits of extra virgin olive oil?

Extra virgin olive oil is loaded with antioxidants and can help reduce inflammation, aid in a lower risk of heart disease, and provide protection against cancer. In other words, it’s the best olive oil (in my opinion). 

What are brands of olive oil that are good for dipping?

This is a personal preference, but some that I love are: Partanna, Frantoia, Flamingo Estate, Graza, Frankies 457, among others. 

What should I look for to find good extra virgin olive oil?

Single-origin from a single purveyor is best because that means it’s not a blend and is pure from one set of olives. Origins from Italy, Spain, Greece, etc. are all delicious. First cold press is also excellent because it means the olives haven’t been processed much. A dark bottle also helps retain the health benefits because sunlight can diminish them. 

📖 Recipe

Close up of finished olive oil bread dip.

Olive Oil Bread Dip

This Olive Oil Bread Dip is the perfect thing to serve that feels slightly elevated but is so easy to put together. Put it on the table at a dinner party, serve with warm crusty bread as an quick appetizer with other dips or small plates – it’s really versatile and so flavorful, reminiscent of your favorite Italian restaurant.
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6 people

Ingredients

  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • 1 tbsp fresh parsley minced
  • ¼ cup olives chopped
  • 1 clove garlic grated
  • ¼ cup parmesan cheese grated
  • 1 baguette

Instructions

  • To a medium bowl, add all ingredients and give it a light mix together. Transfer to a different bowl if you’d like for serving.

Video

Nutrition Estimate

Calories: 303kcal | Carbohydrates: 23g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 3mg | Sodium: 612mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg
Course: Appetizer, Appetizers, dip
Cuisine: Italian/American
Keyword: Dip, olive oil
Author: Haley

Roasted Potatoes and Tomatoes

This Roasted Potatoes and Tomatoes recipe is such a good side dish to have in your repertoire. It's sliced potatoes baked with jammy roasted tomatoes, garlic, fresh thyme, and plenty of onions until everything is soft and the flavors have infused together. Topped with some fresh oregano for freshness. It's inspired by my trip to Puglia this summer for my honeymoon – I had a dish similar and was determined to remake it.

Finished roasted potatoes in a bowl for serving.
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Ingredients 

Simple ingredients that each bring a lot of flavor really produce a delicious easy side dish – 

Ingredients for roasted potatoes and tomatoes.
  • Potatoes: Yukon gold tomatoes, sliced into 3 pieces – skin can remain on! 
  • Tomatoes: I used cherry tomatoes halved.
    • Since the tomatoes are roasted this recipe is great any time of year because they don't have to be in their prime!
  • Thyme: Fresh thyme infuses into the potatoes as they bake and makes the dish taste more robust. 
  • Oregano: Fresh oregano is topped on the potatoes after they bake for a fresh herby element. 
  • Onion: A yellow onion sliced thin into half moons so it gets really soft and sweet as it bakes. 
  • Garlic: Three garlic cloves roughly sliced. 
  • Salt: Kosher salt. 
  • Olive Oil: Extra virgin olive oil can be used here since the oven stays below the smoke point (410°F). 

Step by step instructions

One thing I love most about this potato side dish recipe is how easy it is - you literally combine everything in a baking dish and bake, tossing every now and then. 

Ingredients in a baking dish.

1. Add sliced potatoes, tomatoes, thyme, onion, garlic, salt, and olive oil to a baking dish.

Ingredients tossed together in a baking dish before being baked.

2. Toss potatoes and other ingredients (except oregano) to combine and spread into an even layer.

Roasted potatoes with tomatoes.

3. Bake in a preheated 400°F oven for 1 hour, giving it a mix every 20 or so minutes. 

Dish with fresh oregano on top.

4. Serve with fresh oregano on top. 

 

Ingredient substitutions 

  • Potatoes: Any variety of potato can be used – russet potatoes, fingerling potatoes, red potatoes, baby potatoes, etc. 
  • Tomatoes: You can use any type of tomato – roma tomatoes, grape tomatoes, heirloom tomatoes, and so on. However, whichever you use, it needs to be cut so the juices can come out more easily.
    • If you don't have access to fresh tomatoes, I'd suggest mixing in 1 tablespoon tomato paste when you toss everything together before baking. 
  • Herbs: Fresh rosemary in place of thyme would be great, fresh parsley or fresh basil in place of oregano would also be great. 
    • If you don't have fresh herbs, 2 teaspoon Italian seasoning can be used instead. 
  • Onion: Red onion can be used in place of yellow onion. 

Tips and tricks

  • Use an oven thermometer so you can monitor the temperature of your oven and make sure it’s properly preheated 
  • To test the done-ness of your potatoes, if you’re able to poke them with a fork without difficulty, it’s done!
  • If the potatoes are looking a little dry as they roast, add another tablespoon of extra virgin olive oil.
  • Season to taste – when they are cooled a bit out of the oven, taste and add more kosher salt to your liking. 
  • I would not recommend using a baking sheet – everything getting jammy and baking mixed together is what helps make this dish special. 
  • If you'd like, to serve, a drizzle of balsamic vinegar reduction would be delicious.
Potatoes being served with a wood spoon.

What to serve with potatoes 

To make this potato and tomato side dish a full meal, I suggest any of the below dishes! 

Storage and reheating

  • Store in an airtight container in the fridge for up to 4 days.
  • Reheat in the microwave for a few minutes until warmed through.

FAQs

Do you have to boil potatoes before you roast them?

No, you don’t have to. You can, but you don’t need to for this recipe, roasting them will cook them all the way through. 

Why do you soak potatoes before roasting them?

It removes the excess starch, but again, not necessary for this recipe. 

Why are my potatoes not getting crispy?

This recipe won't necessary yield crispy potatoes because they're not baked in a single layer – the edges will get a little crisp and the onion will brown, but you'll be left with a tender juicy potato tomato concoction. 

📖 Recipe

Finished roasted potatoes in a bowl for serving.

Roasted Potatoes and Tomatoes

This Roasted Potatoes and Tomatoes recipe is such a good side dish to have in your repertoire. It's sliced potatoes baked with jammy roasted tomatoes, garlic, fresh thyme, and plenty of onions until everything is soft and the flavors have infused together. Topped with some fresh oregano for freshness. It's inspired by my trip to Puglia this summer for my honeymoon – I had a dish similar and was determined to remake it.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 1 lb yukon gold potatoes sliced into 8 half moons
  • 1 pint cherry tomatoes halved
  • 5 sprigs thyme
  • 1 tablespoon fresh oregano
  • ½ small yellow onion sliced in thin half moons
  • 3 cloves garlic roughly sliced
  • 2 teaspoon kosher salt
  • 3 tbsp extra virgin olive oil

Instructions

  • Preheat oven to 400°F.
  • Add sliced potatoes, tomatoes, thyme, onion, garlic, salt, and olive oil to a baking dish.
  • Toss potatoes and other ingredients (except oregano) to combine and spread into an even layer.
  • Bake in a preheated oven for 1 hour, giving it a mix every 20 or so minutes. 
  • Serve with fresh oregano on top. 

Video

Nutrition Estimate

Calories: 215kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1184mg | Potassium: 788mg | Fiber: 4g | Sugar: 4g | Vitamin A: 662IU | Vitamin C: 53mg | Calcium: 60mg | Iron: 3mg
Course: Side Dish
Cuisine: American, Italian
Keyword: easy side, side dish
Author: Haley

Peanut Butter and Jelly Cookies

These Peanut Butter and Jelly Cookies are reminiscent of your favorite childhood sandwich, the classic flavor pairing, reimagined into a delicious chewy cookie form. The cookie is a peanut butter cookie base and is swirled with your favorite jam, then baked until the edges are crisp but the centers are still soft.

Peanut butter and jelly cookie on baking sheet.
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Ingredients

These chewy peanut butter cookies come together perfectly with the ingredients below, quantities can be found in the recipe card at the end of this post.

Ingredients for peanut butter and jelly cookies.
  • Unsalted butter: I always recommend a high quality butter such as Kerrygold. Unsalted because then you can control the amount of salt in your recipe – each brand of salted butter has a different quantity of salt and with baking since you can’t taste as you go, you need to be able to control it. 
  • Granulated sugar: classic white sugar – either organic or not is fine. Organic tends to be a slightly darker color but not as dark as brown sugar. 
  • Light brown sugar: adds a depth of flavor and richness from the molasses. 
  • Eggs: large eggs. 
  • Vanilla extract: a classic flavor in baking, rounds everything out. Vanilla bean paste can also be used as a 1:1 substitution.
  • Peanut butter: for this recipe you need to use a standard creamy peanut butter from a brand like Jif or Skippy, not a natural peanut butter (there’s too much oil). 
  • All purpose flour: unbleached all purpose flour is my favorite. 
  • Baking powder: the leavener.
  • Kosher salt: Diamond Crystal is the one I use.
  • Jelly: you can truly use whatever your favorite jelly flavor is here, I used raspberry jelly (or raspberry jam). Strawberry jelly (or strawberry jam) or grape jelly (or grape jam) would be my other top contenders.
    • You can also use homemade jam! That would make these even more special. 

Step by step instructions 

Creamed sugar and butter.

1. Cream room temperature butter and sugars

Eggs and vanilla added.

2. Add eggs and vanilla

Adding peanut butter to wet ingredients.

3. Add peanut butter

Dry ingredients mixed together.

4. In a separate medium bowl combine the dry ingredients – flour baking powder and salt 

Dry ingredients folded into wet.

5. Add flour mixture into peanut butter mixture and mix until just combined

Dolloped jam into peanut butter cookie dough.

6. Dollop the jam around the top of the peanut butter dough.

Jam folded into dough.

7. Using 4-5 folding motions mix the jam into the dough while still leaving ribbons

Scoops of cookie dough on a parchment lined baking sheet.

8. Using a large cookie scoop (3 tbsp, size 20) scoop dough onto a prepared baking sheet lined with parchment paper at least 2 inches apart

Freshly baked peanut butter and jelly cookies.

9. Bake 15 minutes until the edges of the cookies are golden brown and the center is just set. Let cool for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely (or eat warm).

Tips and tricks 

These chewy cookies are really all you could ask for in a treat, so check out the tips and tricks below to help nail them. 

  • To get the best results when baking you need right amount of flour – I suggest either using a scale (most accurate) or using the spoon and level method. To use this method you fluff the flour with a spoon, then spoon it into your measuring cup gently, and then level off the top (as opposed to scooping right out of the bag/jar which packs it in more densely and gives you too much flour). 
  • ​When you are scooping the cookie dough balls, I recommend using a cookie scoop because it will keep the jam swirl relatively intact – you want to essentially do one motion of scooping and dropping the dough per cookie. 
  • Let the cookies sit on the baking sheet for 5 minutes to set before you remove them to a wire rack to cool completely. 
  • If you want perfectly circular cookies, when they are fresh out of the oven use a biscuit cutter or similar sized round object and gently go around the cookies in a circular motion to push them into the right shape. 
  • Proper tools:
    • If you’re using a stand mixer, use the paddle attachment. 
    • If you’re using a hand mixer, use the whisk up until you add the dry ingredients, then use a spatula or wooden spoon. 
    • If you’re using a bowl and no “equipment” use a whisk and then switch to a spatula or wooden spoon when you add the peanut butter. 
  • If you want to amp up the peanut butter flavor even more, try adding some peanut butter chips to the batter, about 1 cup.

Storage 

Store the leftover peabut butter and jelly cookies in an airtight container in the fridge for up to 5 days. For these since there is jam, the fridge is optimal. 

Cookie with a bite out of it.

FAQs

Can I use homemade peanut butter?

I wouldn’t, there will be too much oil and the texture of your cookies will be compromised. 

Do I need to chill these peanut butter and jelly cookies?

You do not! I will only ever tell you to chill cookie dough if it’s absolutely necessary, I want my cookies asap!

What’s the most popular jelly for peanut butter and jelly?

Grape jelly is traditional in PB&J sandwiches, and you can definitely use that here, I just prefer raspberry. Strawberry or mixed berry would also be great. 

What is the difference between jam and jelly?

Jelly is made with fruit juice, whereas jam is made with the full fruit (but smushed) and will likely have chunks / seeds. Similar to jam, preserves have chunks of fruit and keep the chunks even more intact than jam. Because of that, I would not recommend strawberry preserves / raspberry preserves for this recipe.

Can I use crunchy peanut butter / chunky peanut butter?

I haven't tried it so honestly I don't know, it likely won't make the right texture with the cookie base - you'd be better off adding some peanuts to the bater at the end. 

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Close up of cookie.

Peanut Butter and Jelly Cookies

These Peanut Butter and Jelly Cookies are reminiscent of your favorite childhood sandwich, the classic flavor pairing, reimagined into a delicious chewy cookie form. The cookie is a peanut butter cookie base and is swirled with your favorite jam, then baked until the edges are crisp but the centers are still soft.
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cookies

Ingredients

  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup creamy peanut butter
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup raspberry jelly
US Customary - Metric

Instructions

  • Preheat your oven to 350℉
  • In a large bowl cream together the room temperature butter and sugars until well combined.
  • Add eggs and vanilla to the butter and sugars and mix together until combined.
  • Mix in the peanut butter.
  • In a separate medium bowl combine the dry ingredients – flour baking powder and salt.
  • Pour flour mixture into peanut butter mixture and fold together with a spatula until just combined.
  • Dollop the jam around the top of the peanut butter dough.
  • Using 4-5 folding motions mix the jam into the dough while still leaving ribbons.
  • Using a large cookie scoop (3 tbsp, size 20) scoop dough onto a prepared baking sheet lined with parchment paper at least 2 inches apart.
  • Bake 15 minutes until the edges of the cookies are golden brown and the center is just set. Let cool for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely (or eat warm).

Video

Nutrition Estimate

Calories: 344kcal | Carbohydrates: 51g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 293mg | Potassium: 116mg | Fiber: 1g | Sugar: 31g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: cookies, peanut butter
Author: Haley

Lemon Risotto with Zucchini

This Lemon Risotto is creamy and comforting while also being fresh and bright. It has shredded squash that melts in with the rice to make it a bit heartier while still keeping it vegetarian. It's a labor of love because you need to be pretty attentive to the whole process (overall takes about 20-25 minutes), but It's truly a delicious vegetarian main dish. 

Risotto in a bowl with a fork.
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Ingredients

Quantities for this creamy lemon risotto recipe can be found at the end of this post. 

Ingredients for lemon risotto with squash.
  • Squash/Zucchini: yellow summer squash or zucchini both work great. 
  • Arborio rice: the best rice for risotto – it holds up texture-wise to stay al dente while also being tender, and helps create a creamy starchy sauce. 
  • Vegetable broth: the liquid that’ll bring everything together. Vegetable stock is also fine.
    • Chicken stock / chicken broth also work. 
  • Onion: creates the base of the flavor,
  • Garlic: a few cloves brings a depth of flavor.
  • Lemon zest and juice: the use of fresh lemon juice and lemon zest bring so much flavor and acidity to this naturally creamy dish that makes it so good. 
  • Parsley: finishes off the dish with a fresh herby element. Other fresh herbs that also work are basil, thyme, and sage. 
  • Parmesan cheese: a hint of cheesy saltiness that helps make the sauce extra creamy. 
  • Extra virgin olive oil: to sauté the onion and garlic. 

Step by step instructions 

This easy lemon risotto follows a traditional risotto cooking process - sauté some onion and garlic (+ anything else!) then slowly cook the rice with hot broth. 

Sautéing onion.

1. Cook the onion. In a large heavy saucepan over medium heat, warm the olive oil and sauté the onion until translucent – 4 minutes.

Adding zucchini to the pan.

2. Add the zucchini. To the onions add the shredded zucchini and cook until starting to soften – 2-3 minutes.

Adding garlic to cook.

3. Add the garlic and salt. Then add the garlic and salt to the pot and cook until very fragrant - 1-2 minutes.

Adding the rice to toast.

4. Add the rice. Add the dry raw rice and cook for 2 minutes until it’s starting to look toasty and absorbs a bit of the excess oil. 

First set of stock added to the pot.

5. Add a cup of stock in increments. Add the liquid in roughly 1-cup increments. Stir constantly so the rice doesn’t stick to the pan. When it’s 90% absorbed, add the next cup. Continue doing this process until the entirety of the liquid is used and the rice is tender. 

Adding lemon juice, zest and parmesan cheese to risotto.

6. Add the lemon and parmesan. Once the last batch of liquid is just about absorbed, turn off the heat and stir in the lemon juice, lemon zest, and grated parmesan cheese. Serve the finished dish with fresh parsley. 

Tips and tricks 

Check out the tips below to nail this lemon parmesan risotto – it's one of my favorite dishes for the late summer season (or honestly any season) because it is cozy and comforting while also being fresh bright.

  • Keep the stock warm in a medium saucepan a separate burner over low heat, this will help keep a standardized cooking temperature, promote consistent liquid absorption and overcooking.  
  • Add the garlic last when sautéing because it burns more quickly. 
  • Zest the lemon before you juice it otherwise it’ll be hard to zest
  • Use a wooden spoon to stir the risotto so you don't scratch the bottom of your pan with metal. 
  • If your broth is finished before the rice is fully cooked, you can supplement with a little water until it's cooked through. 

Storage and reheating

  • Store in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the microwave for 3-4 minutes, mixing halfway, until warmed through. 
Finished dish of risotto with parsley and parmesan.

What to serve with lemon risotto

  • If you're looking for a complimentary main dish, the below would be great
    • Grilled rosemary lamb chops
    • Turkey or chicken meatballs (can be served right on top of the risotto)
    • Breaded chicken cutlet
  • If you're looking for a side dish, the below options would pair nicely
    • Roasted broccoli or cauliflower
    • Tomato and mozzarella salad with balsamic and EVOO
    • Garlic bread 
    • Bruschetta 
    • Kale salad

FAQs

Do I need to rinse the rice for risotto?

You do not! You actually need to avoid rinsing your rice for risotto because the starch is what helps thicken the broth and make risotto super silky. 

Can I use another kind of rice other than arborio? 

Any kind of short-grain rice is fair game, arborio is just traditional and has a really nice thick creamy texture.

What’s the secret to good risotto?

I believe the secret is constant stirring because this promotes even cooking of the rice and distribution of the stock for the ultimate creaminess. 

Do I need to add butter to my risotto?

You absolutely can, it’ll make the end result extra luscious, but I don’t find it necessary in this recipe because we’re looking for the balance of creamy and fresh. 

Can I make risotto in the instant pot?

Since you can cook rice in the instant pot, you can "cheat" the recipe and add some lemon, zucchini, and parmesan, but I wouldn't consider that risotto In the classic sense.  Here's a recipe with mushrooms if you want to try it out.

Did you make this recipe? Leave a rating and review below and tag me on social!

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Risotto in a bowl with a fork.

Lemon Risotto with Zucchini

This Lemon Risotto is creamy and comforting while also being fresh and bright. It has shredded squash that melts in with the rice to make it a bit heartier while still keeping it vegetarian. It's a labor of love because you need to be pretty attentive to the whole process (overall takes about 20-25 minutes), but It's truly a delicious vegetarian main dish. 
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2 servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 cup yellow onion minced, about ½ a large onion
  • 1 cup summer squash grated, about 1 squash
  • 1 tablespoon minced garlic about 3 cloves
  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1 tsp lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon fresh parsley chopped
  • 1 cup grated parmesan cheese

Instructions

  • In a large heavy saucepan over medium heat, warm the olive oil and sauté the onion until translucent – 4 minutes.
  • To the onions add the shredded zucchini and cook until starting to soften – 2-3 minutes.
  • Then add the garlic and salt to the pot and cook until very fragrant - 1-2 minutes.
  • Add the dry raw rice and cook for 2 minutes until it’s starting to look toasty and absorbs a bit of the excess oil. 
  • Add the broth in roughly 1-cup increments. Stir constantly so the rice doesn’t stick to the pan. When it’s 90% absorbed, add the next cup. Continue doing this process until the entirety of the liquid is used and the rice is tender. 
  • Once the last batch of liquid is just about absorbed, turn off the heat and stir in the lemon juice, lemon zest, and grated parmesan cheese. Serve the finished dish with fresh parsley. 

Video

Nutrition Estimate

Calories: 754kcal | Carbohydrates: 105g | Protein: 23g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 44mg | Sodium: 2767mg | Potassium: 523mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1886IU | Vitamin C: 26mg | Calcium: 492mg | Iron: 5mg
Course: Dinner
Cuisine: Italian, Italian/American
Keyword: lemon, Risotto
Author: Haley

Lemon Blueberry Mascarpone Cake

This Lemon Blueberry Mascarpone Cake is so bright, fresh, and tender – it has the perfect hint of tart lemon with bursting sweet blueberries. Easy to make in one bowl, great to throw together in a pinch when you want a simple cake. No layer cake steps or assembly, a simple single layer loaf cake! 

Up close slices of lemon blueberry mascarpone cake.
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Ingredients 

This fluffy lemon cake comes together with pretty basic ingredients, and is dotted with fresh juicy blueberries making it a perfect fruity treat. 

Ingredients for lemon blueberry mascarpone cake.
  • All purpose flour: standard flour, I tend to use unbleached 
  • Granulated sugar: regular or organic both are fine
  • Lemon zest and lemon juice: fresh of both, brings a ton of great bright tangy flavor that pairs so nicely with the sweet blueberries.
  • Large eggs: make sure you get large, it matters for moisture content 
  • Vanilla extract: rounds out the flavors and brings them all together. Vanilla bean paste is also a great option, 1:1 swap
  • Neutral oil: any you prefer, vegetable oil or canola oil are my go-to. You could also use a mild olive oil 
  • Mascarpone cheese: a soft, mild Italian cheese that is reminiscent of cream cheese 
  • Fresh blueberries: fresh berries are best (especially when they're in season), frozen is also fine!
  • Baking powder: the leavener
  • Kosher salt: to bring out all the flavor and balance the sweetness
  • Turbinado sugar: raw, coarse sugar that creates the best crunchy top

Step by step instructions

Full recipe with ingredient quantities can be found in the recipe card at the end of this post. 

Lemon sugar in a bowl.

1. In a medium mixing bowl, combine the granulated sugar and lemon zest – work it together with your fingers so the lemon essence spreads all throughout the sugar. 

Mixing wet ingredients into lemon sugar.

2. To the lemon sugar, add the wet ingredients – eggs, vanilla, oil, fresh lemon juice, and mascarpone – whisk together. 

Adding dry ingredients to wet.

3. To the combined liquids, add the dry ingredients – flour, baking powder, and salt. Mix until almost fully combined. 

Folding in blueberries

4. Add the blueberries and fold into the batter until everything is fully combined. 

Batter in loaf pan.

5. Pour the cake batter into the baking pan, top with a the remaining blueberries and turbinado/raw sugar. 

Freshly baked cake.

6. Bake in a preheated oven at 350 for 50-60 minutes until the top is golden and a cake tester comes out without wet batter. Let it cool in the pan for 15 minutes to set, then take it out and put it on a cooling rack. 

Ingredient substitutions 

  • You can use frozen blueberries if you'd like – no need to thaw them
  • If you can't find mascarpone cheese you can use plain full fat greek yogurt or sour cream
  • Substituting orange or grapefruit in place of lemon

What is mascarpone cheese?

Mascarpone cheese is a spreadable cow’s milk cheese from Italy, similar in texture to cream cheese. It’s very mild, slightly sweet almost - similar in flavor to ricotta cheese. 

Tips and tricks

To help make sure your lemon blueberry mascarpone cake comes out great, read the tips and tricks below.

  • Do really take the time to combine the sugar and the lemon zest, it really infuses the lemon flavor throughout the sugar and therefore really well throughout the cake. 
  • Using room temperature ingredients will help make sure everything mixes together well – I’m not going to sit here and tell you it’s absolutely necessary, but it does help.
  • To line your pan, use both parchment paper and non-stick cooking spray. I like the extra insurance.
    • Use one strip of parchment and hang it over the sides so you can easily pull the cake out of the pan when it’s done
  • Mix the ingredients until the flour and berries are just combined, if you over-mix your batter you run the risk of making the cake tough. It’ ok to leave some lumps! 
  • If you want to add a glaze or frosting on top of the cake, go for it!
    • A simple powdered sugar glaze would be great (whole milk + powdered sugar + pinch of salt)
    • So would a quick cream cheese frosting or buttercream frosting, especially mixed with a bit of lemon curd
    • Or double down on the mascarpone and make a fluffy mascarpone frosting
    • Or even just some fresh whipped cream and extra fresh mixed berries on top
  • When you measure ingredients for baking, accuracy is important! For flour specifically, I suggest either using a scale or scooping the flour gently into a measuring cup and leveling it off. 

Storage

Lemon Blueberry Mascarpone Cake can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. 

FAQs

Can I use another kind of pan? 

Sure can! 8-inch cake pans or 9-inch cake pans would be great, but the batter will bake quicker in these, so start checking it at about 30 minutes. 

What does mascarpone do to baked goods?

​The addition of mascarpone helps the cake be moist and and have a delicious tender texture. 

Can I use lemon extract in place of lemon juice?

No, they are not interchangeable. 

Do I need to coat my blueberries in flour separately so they don’t sink to the bottom of the cake?

I don’t find it necessary because you add the blueberries before the flour is fully incorporated, so they naturally get a little coated. However, if you use frozen blueberries you should coat them in about 1 tablespoon of flour as they hold more moisture and will be more prone to sinking. 

Did you make this recipe? Leave a rating and review below and tag me on social!

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Up close slices of lemon blueberry mascarpone cake.

Lemon Blueberry Mascarpone Cake

This Lemon Blueberry Mascarpone Cake is so bright, fresh, and tender – it has the perfect hint of tart lemon with bursting sweet blueberries. Easy to make in one bowl, great to throw together in a pinch when you want a simple cake. No layer cake steps or assembly, a simple single layer loaf cake!
5 from 3 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings

Ingredients

  • 1 cup granulated sugar
  • 1 teaspoon lemon zest about 1 lemon
  • 3 large eggs room temp
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • 1 tablespoon freshly squeezed lemon juice about ½ a lemon
  • ½ cup mascarpone cheese room temperature
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup fresh blueberries
  • 1 tablespoon turbinado sugar
US Customary - Metric

Instructions

  • Preheat your oven to 350°F.
  • In a medium mixing bowl, combine the granulated sugar and lemon zest – work it together with your fingers so the lemon essence spreads all throughout the sugar. 
  • To the lemon sugar, add the wet ingredients – eggs, vanilla, oil, fresh lemon juice, and mascarpone – whisk together. 
  • To the combined liquids, add the dry ingredients – flour, baking powder, and salt. Mix until almost fully combined. 
  • Add most of the blueberries and fold into the batter until everything is fully combined. 
  • Pour the cake batter into the baking pan, top with a the remaining blueberries and turbinado/raw sugar. 
  • Bake in a preheated oven at 350 for 50-60 minutes until the top is golden and a cake tester comes out without wet batter. Let it cool in the pan for 15 minutes to set, then take it out and put it on a cooling rack. 

Nutrition Estimate

Calories: 544kcal | Carbohydrates: 64g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 501mg | Potassium: 88mg | Fiber: 1g | Sugar: 38g | Vitamin A: 395IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg
Course: Brunch, Dessert
Cuisine: American
Keyword: blueberries, cake, Lemons, Loaf Cake
Author: Haley

Sungold Tomato Pasta

This Sungold Tomato Pasta (pasta pomodoro technically) is the epitome of summer. Fresh, ripe summer golden tomatoes cooked down with shallot, garlic and smoky aleppo pepper into a silky flavorful pasta sauce. Tossed with your favorite pasta shape and topped with garlicky herby breadcrumbs for a little crunch. This recipe is truly one of my favorite things to enjoy during the summer months. 

Sungold tomato sauce pasta.
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Ingredients

Using fresh simple ingredients when they're in their prime time of year really makes such a difference in getting the maximum flavor out of them, like these sweet sungold tomatoes for example. 

Ingredients for sungold tomato pasta sauce.
  • Pasta: you can use your favorite pasta shape – I’m currently having a moment with bucatini. 
  • Sun gold tomatoes: sungold tomatoes are a variety of cherry tomatoes that ripen to a golden orange color over the summer. They are deliciously sweet. If you’re having trouble finding them in the grocery store, try checking your local farmers market.
    • If you can’t find sungold tomatoes, regular cherry tomatoes or even grape tomatoes work just as well! 
  • Shallot: a more mild onion, perfect for adding that flavor without being too strong. 
  • Garlic: Just a bit of garlic sliced to round out the flavor of the tomato sauce. Also used in the garlicky breadcrumbs. 
  • Aleppo pepper: this is a slightly smoky slightly spicy slightly sweet spice – if you are completely adverse to spice I’d recommend cutting this one by half. If you want to amp the spice up, I’d suggest adding red pepper flakes in addition to this. 
  • Extra virgin olive oil: used as the base of the sauce to first sautè the shallot and garlic. We use EVOO and salted butter combination because the EVOO helps ensure the butter doesn’t burn. 
  • Salted butter: bring a bit more flavor in addition to the EVOO. Also used to toast the breadcrumbs.
  • Panko breadcrumbs: crispy, crunchy, large flake breadcrumbs for a nice textural element on top of the pasta.
  • Parsley: a fresh flavor element in the breadcrumbs. You could use fresh basil instead if you prefer. 
  • Kosher salt: a bit of kosher salt to help activate all the flavors. I use Diamond Crystal. 

Step by step instructions

While this recipe has a few elements, it's pretty easy and a delicious fresh tomato sauce to use all of the abundance of cherry tomatoes in the summer. 

Make the breadcrumbs

Breadcrumbs and garlic in butter.

In a small non-stick skillet, melt the butter over medium heat, then add the panko breadcrumbs and grated garlic. Toast for 3-5 minutes until golden. 

Finished breadcrumbs with parsley.

Finish with the fresh parsley. Pour it into a separate bowl and set aside. 

(start bringing a large pot of salted water up to boil)

Make the sungold tomato sauce

Shallots cooking in butter and oil.

In a large skillet, melt the butter with the extra virgin olive oil over medium heat. Add the shallot and cook for 2 minutes until fragrant and starting to soften.

Garlic added with shallots.

Then add the garlic and cook for another 2 minutes until fragrant. 

Tomatoes added to skillet.

Add the halved sungold tomatoes and cook for 5 minutes, stirring frequently, until they start to burst / soften and their juices start to release. 

Salt and aleppo pepper added to skillet with tomatoes.

Add the salt and aleppo pepper.

Burst tomatoes and sauce forming.

Continue to cook on medium, stirring occasionally, until the tomato mixture is saucy and simmering, about 10-12 minutes. 

Pasta and pasta water added to skillet with sauce to emulsify.

Transfer the drained cooked pasta along with a ¼ cup reserved pasta water to the skillet with sauce and toss to combine until the sauce coats the pasta, about 2-3 minutes. Add another splash of pasta water as needed.

Tips and tricks

Although this is a pretty simple pasta recipe, reading the tips and tricks below can help make sure it comes out perfect. 

  • Blend the sauce with an immersion blender if you want it to be fully smooth.
  • Salt your pasta water! A big heaping tablespoon. 
  • When you drain pasta, always save at least a cup of pasta cooking water, it's better to have more than enough than not enough. 
  • If you want it spicy, add some red pepper flakes or chopped calabrian chiles.
  • If your tomatoes are struggling to burst, give them a little smush with the back of a wooden spoon. 
  • Cook your pasta 1 min before al dente (a minute less than the package directions) because it'll finish cooking in the sauce. 
  • Cook pasta in at least a 5 quart pot, it’ll expand as it cooks so you want to allow ample room for it to cook evenly. 
  • If you’re up for it, making fresh pasta would really take this dish up a notch. This fresh pasta recipe is my go-to. https://www.loveandlemons.com/homemade-pasta-recipe/
  • Add a splash of white wine to the tomatoes after they've cooked for 5 minutes if you want to add more depth of flavor. 

Recipe additions

  • If you want to add protein, I recommend:
    • White beans if you’re vegetarian 
    • Seared or grilled shrimp 
    • Crispy chicken cutlets 
    • Ground sausage 
  • If you want to bulk it up with more healthy add-ins, I recommend:
    • Spinach 
    • Zucchini 
    • Roasted or fresh corn (can even use defrosted frozen corn) 
Finished bowl of pasta with a little left.

What to serve with sungold tomato pasta 

To make this a full meal if you're serving a crowd, the below dishes are great accompaniments. 

  • ​Grilled shrimp 
  • Arugula, lemon, and parmesan cheese salad 
  • BBQ ribs 
  • Corn on the cob 
  • Avocado citrus salad 
  • Chicken wings 
  • Hot dogs / hamburgers 
  • Grilled vegetables (zucchini, peppers, onions, etc.) 

Storage and reheating 

  • Store in an airtight container in the fridge for up to 5 days
  • Reheat in the microwave for a few minutes until warmed through. Add a splash of water if you need to loosen the sauce up.
  • You can freeze the sauce before you add the pasta to it - transfer it to an airtight container, let it cool to room temp, then store in the freezer for up to 3 months. Add splashes of water as needed when reheating. 

FAQs

What’s a sungold tomato?

A sungold tomato is a type of cherry tomato that rather than getting red it gets this gorgeous golden orange color. They are deliciously mild and sweet. 

Are tomatoes a fruit or vegetable?

They are technically a fruit because they grow from a vine and have seeds on the inside, however are used pretty interchangeably in cooking. 

Do I need to peel tomatoes for sauce?

No, you do not! The skin breaks down and is almost non-existent at the end of cooking. 

What are the health benefits of tomatoes? 

They are full of antioxidants and a plant compound called lycopene which is linked to improved heart health. 

How do you know if a tomato is ripe?

Ripe tomatoes will be slightly firm but also have a little give. If they are too soft, they're likely overripe. 

What does adding pasta water to sauce do?

When pasta is added with pasta water to a sauce, it helps emulsify the sauce, thickening it and making it super silky, binding it to the pasta and infusing its flavor. 

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Up close of sungold tomato sauce asta

Sungold Tomato Pasta

This Sungold Tomato Pasta (pasta pomodoro technically) is the epitome of summer. Fresh, ripe summer golden tomatoes cooked down with shallot, garlic and smoky aleppo pepper into a silky flavorful pasta sauce. Tossed with your favorite pasta shape and topped with garlicky herby breadcrumbs for a little crunch. This recipe is truly one of my favorite things to enjoy during the summer months.
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Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

For the breadcrumbs

  • ¼ cup panko breadcrumbs
  • 1 clove garlic grated
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon salted butter

For the pasta sauce

  • 1 lb pasta
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon salted butter
  • 20 oz sungold tomatoes halved
  • 1 shallot minced (about ¼ cup)
  • 3 cloves garlic minced (about 1 tbsp)
  • 1 teaspoon kosher salt
  • ½ teaspoon aleppo pepper

Instructions

Make the breadcrumbs

  • In a small non-stick skillet, melt the butter over medium heat, then add the panko breadcrumbs and grated garlic. Toast for 3-5 minutes until golden. 
  • Finish with the fresh parsley. Pour it into a separate bowl and set aside.

Make the pasta sauce

  • Bring a large pot of salted water to a boil.
  • In a large skillet, melt the butter with the extra virgin olive oil over medium heat. Add the shallot and cook for 2 minutes until fragrant and starting to soften.
  • Add the garlic and cook for another 2 minutes until fragrant. 
  • Add the halved sungold tomatoes and cook for 5 minutes, stirring frequently, until they start to burst / soften and their juices start to release.
  • Add the salt and aleppo pepper.
  • Continue to cook on medium, stirring occasionally, until the tomato mixture is saucy and simmering, about 10-12 minutes.
  • Drop the pasta in the boiling water to cook.
  • Transfer the drained cooked pasta along with a ¼ cup reserved pasta water to the skillet with sauce and toss to combine until the sauce coats the pasta, about 2-3 minutes. Add another splash of pasta water as needed.

Video

Nutrition Estimate

Calories: 552kcal | Carbohydrates: 95g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 682mg | Potassium: 614mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1027IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 3mg
Course: Dinner, lunch, Lunch/Dinner
Cuisine: American, Italian/American
Keyword: Pasta, Pasta Sauce, tomato sauce, Tomatoes
Author: Haley