YOU Magazine - June 2014 - One-bowl Summer Spaghetti and Homemade French Vanilla Ice Cream
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One-bowl Summer Spaghetti and Homemade French Vanilla Ice Cream

One-bowl Summer Spaghetti and Homemade French Vanilla Ice Cream

On a hot, lazy day, it's hard to get excited about whipping anything up in the kitchen. But this Summer Spaghetti involves little more than chopping a few ingredients. And, the Homemade French Vanilla Ice Cream is fun to make and will beat anything store-bought. So try these quick, mouthwatering and crowd-pleasing recipes all for yourself, or for the whole family!

Summer Spaghetti
By Kathy Brennan and Caroline Campion

Serves 4 to 6:
  • 2 pounds tomatoes (about 3 large), chopped and juices reserved
  • 3/4 pound fresh mozzarella, cut into 1/2-inch diced pieces
  • 1 cup Kalamata olives, pitted and roughly chopped
  • 3 garlic cloves, minced
  • Large handful of basil leaves, roughly torn
  • 1/2 cup olive oil, plus extra, if needed
  • Salt and pepper
  • 1 pound spaghetti
Bring a large pot of water to a boil over high heat. Meanwhile, in a large bowl, combine the tomatoes and their juices, mozzarella, olives, garlic, basil and oil. Season generously with salt (the tomatoes, mozzarella, and noodles will soak it right up). Add some pepper, then set the tomato mixture aside.

(The "sauce" can also be made up to about 4 hours ahead of time and left covered on the counter—just omit the mozzarella and add it when you boil the pasta water. We recommend using the best ingredients possible: Local, in-season tomatoes and quality cheese, olives and olive oil make all the difference.)

When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until al dente, stirring occasionally. Drain the pasta, then pour it on top of the tomato mixture.

Let it sit for a couple minutes to warm the mixture, then toss to combine. There should be enough liquid to coat the pasta and form a puddle at the bottom of the bowl. If not, add a little more oil; cooking water may dilute the flavor of the simple sauce too much. Check the seasonings. Divide the pasta among plates or shallow bowls (see Tip #1 below), breaking up any large clumps of cheese with your fingers. Top with the juices at the bottom of the bowl and serve.

TIP #1: Servings of long pasta varieties, such as spaghetti, fettuccine and linguini, look so much better when purposefully mounded, rather than unceremoniously plopped. Commonplace at restaurants, this flourish is simple to do and only takes a second. Using tongs, gently grab about half a portion of pasta from the mixing bowl or pan. Bring it over to the plate or shallow bowl, hold the tongs so the pasta rests on the surface, then turn your wrist almost a half turn away from you and release the pasta. Repeat one more time on top of that mound, admire for a sec, then mangia!

TIP #2: Although pitted olives are convenient to use in this dish, they can be mushy because their inner flesh has been exposed to the brine. As such, we usually opt for the unpitted ones. To pit them, put them in a single layer on a cutting board and firmly press down on them with the side of a chef's knife or the bottom of a small pan until they split open. Use your fingers to pull out the pits. Or, for a nicer presentation, skip the pressing and use a paring knife to cut the flesh off of the pits lengthwise into about three slices.


French Vanilla Ice Cream
By Kirk Leins



Makes 5 cups:
  • 8 large egg yolks
  • 3/4 cup sugar
  • 2.5 cups heavy cream
  • 1.5 cups whole milk
  • 1/8 teaspoon fine sea salt
  • 1 vanilla bean, split in half lengthwise and the seeds scraped out
  • 2 teaspoons high-quality vanilla extract
In a bowl, whisk together the egg yolks and half of the sugar. In a heavy-bottom saucepot, combine cream, milk, the remaining sugar, salt, vanilla bean and seeds.

Stirring frequently, heat the cream over a medium-low flame until it just begins to boil. Remove from heat and add the vanilla extract.

Temper the eggs by slowly whisking in a 1/2 cup of the heated cream. Stirring vigorously, slowly add the egg mixture back into the saucepot of heated cream.

Place saucepot over a medium-low flame and stirring continuously, cook for 10 minutes or until the custard thickens enough to coat the back of a spoon.

Pass the custard through a fine-meshed sieve into a bowl that's placed in an ice bath. Gently stir until the custard is thoroughly chilled.

Place chilled custard into your ice cream maker and churn for 10 to 15 minutes, or until the ice cream reaches a soft serve consistency. Transfer to a sealable container and freeze for 2 hours.

Enjoy your ice cream as is, or topped with anything from fresh fruit to chocolate sauce and whipped cream.


Kathy Brennan is a freelance editor and writer. Winner of the Bert Greene and James Beard Journalism Awards, she was a senior editor at Saveur, and also worked at Gourmet and Food Arts. Caroline Campion is a freelance writer and was an editor at Good Housekeeping. Together, they wrote Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen, which NPR recently named one of 2013's Great Reads. Also check out @KeepersCooks on Facebook, Twitter, and Instagram.


Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.



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