Donatella Arpaia offers simple fare

I've rarely met a vegetarian pasta dish I did not like, which is why my interest was pique when I read about a new cookbook from Donatella Arpaia.

The story, written by Michele Kayal for The Associated Press, is a fun read about this attractive restaurateur and "Iron Chef" judge. Her recipe for Cavatelli alla Crudiola is an easy dish to make that is packed with flavor.

And because today's Busy Cook centerpiece in the Poughkeepsie Journal is about lamb, I decided to offer a vegetarian alternative here.

Here's the story from Michele Kayal:

The central message of “Donatella Cooks” (Rodale, 2010)
is that even pizza can be party-worthy if you make it while wearing heels.

The unabashedly attractive Donatella Arpaia — whose restaurants include New York’s Mia Dona and Anthos — offers a glimpse of what it might look like if Vogue published a cookbook. Gauzy silk clings to her legs, posed inches from a canister of tongs and a mound of cast-off heels. On the cover, she “cooks” in a sexy orange shift and metallic belt.

But don’t be fooled by the husky-breathed photos. The recipes are refreshingly rustic, with simple steps and few ingredients, which means the focus is on quality.

An appetizer of pecorino fonduta accented with hazelnuts and lavender honey offers an unexpected twist on tired old baked brie. Tomato-and-olive cavatelli studded with green and purple basil promises an easy yet bracing summer supper.

Tips on what to pour, what to play and — of course — what to wear mingle with good cooking advice and useful information about online ingredient sources. Even if you ignore the cleavage — or don’t — this first cookbook from the restaurateur and Iron Chef judge is a handy little guide for whipping up a satisfying yet elegant party. Or even just a supper in your blue jeans.

(Cavatelli alla Crudiloa is from Donatella Arpaia's new cookbook, "Donatella Cooks”/Larry Crowe photo, The Associated Press)

Cavatelli alla Crudiola

Start to finish: 20 minutes
Servings: 4 to 6

1. 1 pint pear or cherry tomatoes, halved lengthwise
2. 1/2 cup Gaeta or Kalamata olives, pitted and roughly chopped
3. 3 large garlic cloves, peeled and lightly crushed
4. 30 small baby green and purple basil leaves, plus several sprigs to garnish
5. 1/4 cup extra-virgin olive oil
6. Kosher salt and ground black pepper
7. 1 pound cavatelli pasta
8. 5 ounces ricotta salata, shredded on the large holes of a box grater

• In a large serving bowl, combine the tomatoes, olives, garlic, basil and olive oil. Season with salt and pepper. Toss to coat the tomatoes evenly and set aside at room temperature.
• Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente.
• Remove the garlic cloves from the tomato mixture and, using a spider or slotted spoon, transfer the pasta to the serving bowl, allowing the pasta water drippings to fall in.
• Add half of the cheese and 1/4 cup of the pasta cooking water.
• Toss well.
• Season to taste with salt and pepper.
• Sprinkle the remaining cheese on top and garnish with basil.
• Serve warm or at room temperature.
  

Nutrition information per serving (values are rounded to the nearest whole number, calculated on 6 servings): 462 calories; 163 calories from fat; 18 g fat (5 g saturated; 0 g trans fats); 21 mg cholesterol; 60 g carbohydrate; 15 g protein; 3 g fiber; 554 mg sodium.