Barefoot Contessa: Back to Basics Season 13 Episode 3 Cook Like a Pro: Pasta

In season 13 episode 3 of Barefoot Contessa: Back to Basics, titled "Cook Like a Pro: Pasta," host Ina Garten shares some of her favorite pasta recipes and techniques. As always, Garten's emphasis is on making delicious, flavorful dishes that are easy to prepare and perfect for entertaining.

The episode begins with Garten making a classic pasta dish: spaghetti with lemon and olive oil. She starts by boiling the spaghetti and setting aside a cup of pasta water, which she'll use later to help thicken the sauce. Next, Garten heats up some olive oil in a pan and adds garlic and red pepper flakes for an extra kick of flavor. She then adds the pasta water, lemon zest, and lemon juice to the pan and simmers the mixture until it thickens. Finally, she tosses the spaghetti in the sauce and adds some grated Parmesan cheese for a rich, cheesy finish.

Next up, Garten demonstrates how to make a delicious pesto pasta dish that's perfect for summer. She starts by making the pesto, which is a blend of fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. Garten then cooks some fusilli pasta and tosses it with the pesto, along with cherry tomatoes, olives, and arugula. This dish is a great way to showcase the flavors of fresh summer produce.

For her next pasta recipe, Garten turns to a classic Italian dish: baked rigatoni with lamb ragu. She starts by browning some ground lamb in a pan, along with onions, garlic, and tomato paste. She then adds canned tomatoes, chicken stock, and red wine to create a rich, flavorful sauce. Garten cooks the rigatoni until it's al dente, then tosses it with the lamb ragu and some ricotta cheese. She bakes the dish in the oven until the cheese is melted and bubbly, then serves it up hot.

Finally, Garten shares a recipe for a lighter, healthier pasta dish: linguine with shrimp, asparagus, and lemon oil. She starts by sautéing some shrimp in a pan with garlic, red pepper flakes, and white wine. Next, she blanches some asparagus in boiling water and adds it to the shrimp pan. To finish the dish, Garten tosses the cooked linguine with lemon oil, which is a blend of lemon zest, olive oil, and salt. This dish is perfect for a light lunch or dinner, and can be easily adapted to use any type of seafood or vegetable.

Throughout the episode, Garten shares plenty of tips and techniques for cooking pasta like a pro. She emphasizes the importance of salting the pasta water to help bring out the flavor of the pasta, and explains how to create a variety of sauces and toppings to keep things interesting. Whether you're a seasoned cook or just starting out in the kitchen, there's plenty of useful information and delicious recipes in this episode of Barefoot Contessa.