Braised Fennel

from Simply Recipes, serves 4 as a side

Ingredients

• 2 large onions, halved then sliced lengthwise (root to tip) in 1/4-inch thick slices
• 2 large fennel bulbs, sliced into 1/4-inch thick slices
• 1/4 cup olive oil
• 1 Tbsp butter
• Salt
• 1/4 cup grated Parmesan
• 2 Tbsp chopped fresh parsley
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice

Instructions

1. Heat olive oil and butter in a large, uncovered, wide pan on medium high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally. After about 10 minutes, sprinkle the onions and fennel with salt. Lower the temperature to medium. You want to strike a balance between allowing the pan to get hot enough so that some caramelization (when the natural sugars in the onion and fennel start to brown) and keeping the pot from getting so hot that the onions and fennel dry out. If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions and fennel to keep from drying out too much.

2. Stir occasionally, scraping up any browned bits from the bottom of the pan. Note that the browned bits are the tastiest parts. Cook for another 30 minutes to an hour, depending on how much of a hurry you're in, and how caramelized you want your mixture to be. The longer you cook, the more caramelized and browned. Taste test along the way to see if the cooking has been sufficient for your taste. By the way, the onions and fennel will have plenty of flavor without having to be completely cooked down and browned all over.

3. When ready to serve, remove from heat and toss in the freshly grated Parmesan cheese, the chopped parsley, lemon zest and lemon juice. Taste and add more lemon juice if necessary.

 

Beef and Asian Greens Soup

from Williams-Sonoma, serves 6-8

Ingredients

• 4-inch piece fresh ginger
• 2 Tbs. canola oil
• 1 yellow onion, thinly sliced
• 4 cinnamon sticks
• 1 whole star anise
• 5 garlic cloves, crushed and thinly sliced
• 2 tsp. Asian chili garlic paste
• 4 cups chicken stock or low-sodium chicken broth
• 1/2 cup soy sauce
• 2 lb. beef blade steak, trimmed and cut into slices 1/4 inch thick
• 1 1/2 lb. Asian greens, like tatsoi, mustards, pac choi, or bok choy
• 1 Tbs. kosher salt, plus more, to taste
• 1 1/2 lb. fresh Chinese wheat noodles
• 4 green onions, thinly sliced

Instructions

1. Peel the ginger, cut it into thin slices and crush each slice with the flat side of a chef's knife.

2. In a large Dutch oven or other heavy pot over medium-high heat, warm the oil. Add the onion and sauté until softened, about 3 minutes. Add the cinnamon sticks and star anise and cook, stirring constantly, until fragrant and the cinnamon sticks begin to uncurl, about 2 minutes. Add the crushed ginger, garlic and chili paste and cook, stirring constantly, until fragrant, about 45 seconds. Add the stock, soy sauce and 4 1/2 cups water. Increase the heat to high, cover and bring to a boil. Stir in the beef and return to a boil. Reduce the heat to low, cover partially and simmer until the beef is very tender, about 1 1/2 hours.

3. Meanwhile, chop greens into bite size pieces. In a large saucepan over high heat, bring 4 quarts water to a boil. Stir in the 1 Tbs. salt and the noodles, return to a boil and cook until the noodles are tender, about 3 minutes. Drain the noodles, rinse well under warm running water and drain well again. Divide the noodles evenly among 6 to 8 warmed bowls.

4. Using a slotted spoon, remove and discard the cinnamon sticks, star anise and ginger from the broth. Add the bok choy and cook until just tender-crisp, about 5 minutes. Add half of the green onions and stir to combine. 

5. Taste the soup and adjust the seasonings with salt. Ladle the soup over the noodles, distributing the beef and greens equally. Garnish with the remaining green onions and serve immediately. Serves 6 to 8. 

Buttered Turnip Puree

from The Food Network, serves 4

Ingredients

• 3 large turnips, peeled and cut into uniform chunks
• 1 quart milk
• 3 fresh thyme sprigs
• 1 clove garlic, peeled and gently smashed with the side of a knife
• 1/2 cup (1 stick) unsalted butter, cut into small cubes
• Kosher salt and freshly ground black pepper

Instructions

1. Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.

2. Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.
 

Braised Radishes with Shallots and Bacon

from thekitchn.com, serves 2-4

Ingredients

1 tablespoon butter
2 slices bacon, diced
2 large shallots, finely sliced
1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
2 tablespoons balsamic vinegar
1/2 cup water
2/3 cup finely chopped Italian parsley
Salt and freshly ground black pepper

Instructions

1. Heat the butter and bacon over medium-high heat in a wide skillet. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.

2. Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.

3. Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt. Season with salt and pepper and serve.

Chicken with Turnip Pear Compote

from Bon Appetit, serves 4

Ingredients

• 3 tablespoons olive oil, divided
• 4 skin-on, bone-in chicken thighs
• Kosher salt, freshly ground pepper
• 1 large onion, thinly sliced
• 1 medium pear, peeled, cored, chopped
• 1 medium turnip, peeled, chopped
• 4 garlic cloves, finely chopped
• ½ cup dry white wine
• 1 teaspoon fresh thyme leaves, plus more for serving
• ½ cup salted, roasted macadamia nuts, chopped

Instructions

1. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, 10–12 minutes. Transfer chicken to a plate.

2. Heat remaining 2 Tbsp. oil in same skillet over medium-high heat. Add onion, pear, turnip, and garlic, season with salt and pepper, and cook, stirring occasionally, until pear and turnip are soft and starting to turn golden brown, 15–20 minutes. Carefully add wine and thyme, then return chicken to skillet, skin side up. Cook until wine is almost completely evaporated and chicken is cooked through, 8–10 minutes. Serve topped with macadamia nuts.

Papaya Lassi

from thekitchn.com, serves 6

Ingredients

3 heaping cups fresh papaya, cut into rough chunks
1 1/2  cups plain yogurt
1 1/2 cups whole milk
3 heaping tablespoons sugar, honey or agave (I used agave syrup)
1/4 teaspoon ground cardamom

Instructions

Place all ingredients into a blender and pulse until combined. Pour into chilled glasses and refrigerate for a about 10 minutes before serving. Keeps well covered for about a day.

Chestnut Pumpkin Soup

from Martha Stewart, serves 10

Ingredients

• 4 tablespoons unsalted butter
• 2 medium onions, coarsely chopped
• 8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
• 4 pounds roasted Seminole squash/pumpkin cut into 1-inch cubes
• 6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes
• 1 pound peeled roasted chestnuts
• Coarse salt and freshly ground pepper
• Up to 2 tablespoons heavy cream (optional)

Instructions

1. Melt butter in a large saucepan over medium-low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, potatoes, and chestnuts; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly.

2. In batches, process mixture in a food processor until smooth (if soup is too thick, gradually add more stock). Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with pumpkin seeds, if desired.

Persimmon Bread

from www.davidlebovitz.com, makes 2 nine-inch loaves

Ingredients

• 3½ cups sifted flour
• 1½ teaspoons salt
• 2 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 2 to 2½ cups sugar
• 1 cup melted unsalted butter and cooled to room temperature
• 4 large eggs, at room temperature, lightly beaten
• 2/3 cup bourbon or whiskey
• 2 cups persimmon puree (from about 4 squishy-soft astringent persimmons)
• 2 cups walnuts or pecans, toasted and chopped
• 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Instructions

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350ºF (180ºC) degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Want more persimmon baking inspiration? Check out these recipes from kitchn.com

Thai Pumpkin Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 clove garlic, chopped
• 4 shallots, chopped
• 1 tablespoon red thai chili paste
• 1 tablespoon chopped lemon grass
• 2 1/8 cups chicken stock
• 4 cups peeled and diced pumpkin
• 1 1/2 cups unsweetened coconut milk
• 1 bunch fresh basil leaves

Instructions

1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, and lemongrass in oil until fragrant (be careful not to burn the garlic). Add chili paste, stir to coat. Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Pineapple Salsa

from thekitchn.com, serves 6

Ingredients

2 cups fresh pineapple chunks
1 medium red bell pepper
4 green onions, green part only
1 cup fresh cilantro
2 cloves garlic
1/4 teaspoon chile powder
1/2 teaspoon cumin, or more to taste
1/4 teaspoon salt, or more to taste

Instructions

1. Finely chop the pineapple chunks into tiny cubes. Shred the bell pepper, green onions, cilantro, and garlic with the spices in a food processor, or slice them into tiny cubes like the pineapple.
2. Combine all the ingredients in a bowl and toss gently. Garnish with more cilantro and serve. Salsa will keep refrigerated for 1 week.

Starfruit Spritzer

from myrecipes.com, serves 2

Ingredients

1/2 cup pineapple juice
4 star fruits, about 1 1/4 pounds, cut into 1/2-inch slices
3 tablespoons ginger simple syrup
1 tablespoon fresh lemon juice (about 1 lemon)
2 cups crushed ice
1/2 cup lemon-lime-flavored soda water, chilled
Starfruit slices (optional)

Instructions

1. Place pineapple juice and starfruit slices in a blender and process until smooth. Pour mixture through a sieve into a pitcher to measure 2 cups. Discard solids. Stir in ginger syrup and lemon juice. Cover and refrigerate 45 minutes or until thoroughly chilled.
2. Fill each of 2 glasses with 1 cup crushed ice. Pour star fruit mixture over ice. Add 1/4 cup sparkling water to each glass. Garnish with star fruit slices, if desired.

Roasted Sweet Pepper Salad

from Marthastewart.com, serves 4

Ingredients

• 4 small sweet peppers, any color
• Coarse salt and freshly ground pepper
• 2 anchovy fillets packed in olive oil, minced
• 1 clove garlic, minced
• 2 teaspoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 1 can (15 ounces) small white beans, drained and rinsed
• 1/4 ounce Parmesan cheese, grated (2 tablespoons)
• 1 cup packed spicy baby greens, such as watercress or arugula

Instructions

1. Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.

2. Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.

Winter Squash with Chili-Lime Vinaigrette

from Smitten Kitchen, serves 4

Ingredients

3 lbs winter squash squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Instructions

1. Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
2. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
3. While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Eggplant Enchiladas

from The Moosewood Cookbook, serves 6

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, minced
• 6 cups eggplants, diced
• 1 teaspoon salt (possibly more, to taste)
• black pepper
• 2 tablespoons garlic, minced
• 1 medium bell pepper, minced (any color)
• 1 cup almonds, chopped, lightly toasted
• 1 cup grated monterey jack cheese, packed
• 12 corn tortillas
• 1 jar of salsa

Instructions

1. Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.
2. Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.
3. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
4. Remove from heat; stir in almonds and cheese.
5. Preheat oven to 350°F.
6. Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full jar of salsa over the top. Bake uncovered for about 30 minutes, or until heated through. Serve hot, with beans, rice, and green salad.

Grilled Okra with Chipotle Dipping Sauce

from thekitchn.com, serves 4-6

Ingredients

1 pound finger-sized okra
1 tablespoon olive oil
Kosher salt and pepper
1/2 cup sour cream
1/4 cup mayonnaise
1 chipotle in adobo, roughly chopped (seeds removed, if desired)
1 tablespoon adobo sauce from the can of chipotles
1 tablespoon lime juice
1/8 teaspoon salt

Instructions

1. Heat a grill to high heat. If your grill grates are so wide that the okra might fall through, use a vegetable grilling pan or spear the prepared okra on skewers.
2. Prepare the okra by slicing each one down its length, stopping just short of the top. This helps the okra cook more evenly and creates more crispy bits. Toss the okra in a mixing bowl with the olive oil and a generous sprinkling of salt and pepper. (If needed for grilling, spear the okra on skewers, like kebabs.)
3. Combine the sour cream, mayonnaise, chipotle, adobo sauce, lime juice, and the salt in a blender or in the measuring cup of an immersion blender. Blend until thoroughly combined. Taste and add more adobo sauce, lime juice, or salt, to taste. Transfer the sauce to a small serving cup.
4. When the grill is ready, spread the okra out in a single layer over the grill (or in the grill pan). Cover and cook for about 2 minutes. Remove the cover and flip the okra to grill the other side. Continue grilling, flipping as needed, until the okra are evenly grilled on all sides, another 3 to 5 minutes (5 to 7 minutes total).
5. Transfer the grilled okra to a serving plate and serve with the chipotle sauce. Okra is best if eaten immediately, while still piping hot from the grill.

Eggplant Burgers with Glazed Shallots

from Joanne Eats Well With Others, serves 4

Ingredients

For the burgers

• 1 lb eggplant 
• kosher salt, to taste
• 1 cup bread crumbs
• ¼ cup parmesan cheese
• 2 tbsp minced parsley
• freshly ground black pepper
• 1 egg, lightly beaten
• 4 oz provolone or gruyere

For the shallots

• 2 tbsp olive oil
• 2 shallots, thinly sliced
• ½ cup beer (I used Blue Moon)
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 2 tbsp honey

Instructions

For the burgers

1. Cut the eggplant into 1-inch cubes. Bring a pot of salted water to a boil. Add the eggplant and boil uncovered until eggplant is soft, about 10 minutes, pushing them down as necessary so that they stay in the water. Drain and let cool. Press out as much water from the eggplant as possible. Very finely chop eggplant.
2. In a bowl, combine the eggplant with the breadcrumbs, cheese and parsley. Season to taste with salt and pepper. Mix in the egg.
3. Split eggplant mixture into four patties. Cook on a grill or shallow fry in olive oil for 3 minutes on each side, turning once halfway. Transfer to a plate lined with paper towels.
4. When ready to serve, cover each burger with a slice of cheese. Heat in the oven on 350, or cover grill until cheese has melted, 2-3 minutes.

For the caramelized shallots

1. Heat a large skillet over medium-high heat. Add the oil to the pan and swirl to coat. Add the shallots to the pan and cook for 2-3 minutes, or until starting to brown. Add the beer, soy sauce, mustard, and honey to the pan. Bring to a boil and then simmer until liquid thickens into more of a glaze and the shallots are cooked through, about 7-10 minutes, stirring frequently.
2. Serve burgers topped with shallots.

Farmers Market Aguas Frescas

from thekitchn, serves 4

Watermelon Lime

Ingredients

2 pounds seedless watermelon (1/8th of a good-size watermelon)
1 cup cold water
2 teaspoons lime juice
1 tablespoon simple syrup or agave nectar

Honeydew (or cantaloupe) Basil

Ingredients

1 honeydew
2 cups cold water
4 teaspoons lime juice
2 tablespoons basil-infused simple syrup or agave nectar

Instructions

For the simple syrup: Mix 1/4 cup water with 1/4 cup sugar. Bring to boil over medium-low heat and simmer, without stirring, until all sugar is dissolved (about three minutes). Remove from heat, add 1 tablespoon chopped fresh herbs. Let steep for 15 minutes until flavor has infused the syrup.

Blend all ingredients, adjusting sweetness as needed. Strain through a mesh strainer or cheesecloth. For some extra party, add a shot of vodka. Serve over ice.

Cantaloupe salad with basil and mozzarella

from thekitchn.com, serves 4-6

Ingredients

• 1 medium cantaloupe, cut into 1 inch cubes
• 10-20 leaves of basil, chopped
• 10 green olives, sliced
• 1/4 red onion, thinly sliced
• 1 cup fresh mozzarella balls, sliced into quarters
• 1 1/2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 tablespoons lime juice, from 1 lime
• Salt and pepper to taste

Instructions

In a large bowl, toss the cantaloupe, basil strips, olives, red onions and mozarella balls together. Lightly dress the salad with a long pour of olive oil and even longer drizzle of red wine vinegar. Toss with the lime juice. Generously salt and pepper the salad and taste.

This salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.

Tomato Cobbler with Cornmeal Cheddar Biscuits

from kitchn.com, serves 6-8

Ingredients

4 pints cherry tomatoes (3 1/2 to 4 pounds)
1/2 tablespoon olive oil
2 red onions, peeled and thinly sliced
1 1/2 teaspoons salt, divided
4 cloves garlic, minced
1/4 cup red wine (or 2 tablespoon balsamic vinegar)
1/4 cup all-purpose flour

For the biscuits

1 1/4 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 cup + 1/2 cup grated cheddar cheese, divided
3/4 to 1 cup buttermilk, plus extra to brush

Instructions

1. Heat the oven to 375°F. 
2. Warm olive oil in a 12-inch cast-iron or high-sided stainless steel skillet over medium-high heat. Add the onions and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, at least 10 minutes.
3. Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the wine (or balsamic) and cook until the wine has mostly evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Stir in the cherry tomatoes and 1 teaspoon of salt.
4. To prepare the biscuits, combine the flour, cornmeal, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into chunks and scatter it over the flour. Pulse a few times until the butter has been cut into pea-sized pieces.
5. Transfer the flour-and-butter mixture to a bowl and stir in 1 cup of the cheddar (reserve the other 1/2 cup for sprinkling over the top). Form a well in the middle and pour in 3/4 cup of buttermilk. Use a spatula to gently stir the buttermilk into the flour until all the buttermilk has been incorporated and no more dry flour remains.
6. Drop the dough over the tomatoes, making 7 to 8 biscuits. Brush the biscuits with a little buttermilk. Place the skillet on a baking sheet to catch drips, and then transfer to the oven. Cook for 55 to 60 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. About 10 minutes before the end of baking, sprinkle the tops of the biscuits with the remaining 1/2 cup of cheddar. Remove from the oven and let the cobbler rest for at least 15 minutes before eating.

The BEST Summer Pasta Recipe

Tomatoes are basically the heralds of summer. Fresh farmers market tomatoes are SO special because you cannot find tomatoes like them at any other time of the year. Most tomatoes in the grocery store were bread for shipping, not flavor. On top of that, they were most likely picked green so they could be stacked without bruising, and then gassed to turn red. The result is almost every tomato you've ever eaten is perfectly red, round, and tastes like nothing. 

This is not the case at the Haile Farmers Market! Buy up all the tomatoes you can and enjoy them in as many fresh tomato recipes as you can find. Here is my all time favorite. Make sure and pick up some fettuccine or spaghetti from The Vine, their fresh pasta is out of this world. 

from Bon Appetit, serves 4

Ingredients

• 4 Tbsp. extra-virgin olive oil, divided
• 8 oz. Sun Gold or cherry tomatoes
• 2 garlic cloves, thinly sliced
• 1/4 tsp. crushed red pepper flakes
• Kosher salt
• 6 oz. capellini, spaghetti, or fettuccine
• 3/4 cup finely grated Pecorino or Parmesan
• 8 medium fresh basil leaves, torn into pieces 

Instructions

1. Heat 3 Tbsp. 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.
2. Meanwhile, bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
3. Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 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, and season with salt.