The Chew: Arista Toscana Recipe & Mario’s Chilled Penne Pasta Recipe


The Chew: Mario Batali’s Dishes That Travel Well

Rather than show us dishes that are frozen, Mario Batali showed us two dishes that travel on ice very well for those that are going to visit mom this Mother’s Day. He had his arista toscana recipe and his chilled penne pasta with asparagus and peas recipe to show us that made great Mother’s Day recipes.

Mario Batali Arista Toscana Recipe

The Chew: Arista Toscana Recipe & Mario's Chilled Penne Pasta Recipe

Mario Batali made a chilled penne pasta recipe for Mother’s Day.

  • 1 3-pound Pork Loin
  • 3 cloves Garlic (thinly sliced)
  • 1 large Onion (roughly sliced)
  • 1 tablespoon Fennel Pollen
  • 2-3 tablespoons Olive Oil
  • Salt and Pepper
  • Peperoncini

The Chew: Arista Toscana Directions

  1. Preheat the oven to 400 degrees F. 
  2. Take a paring knife and cut shallow 1/2-inch slits all over the loin, and then slip a slice of garlic in each slit.
  3. Scatter the onion in the bottom of the roasting pan and season with salt.
  4. Season the pork with fennel pollen, salt and pepper and drizzle with olive oil.
  5. If you can’t find fennel pollen, then grind up fennel seeds instead.
  6. If the pork has a bone in it, take the bone out.
  7. Poke holes to the center of the loin and place the garlic in them. The garlic will roast into the pork and gives it more flavor.
  8. Place the pork loin in a roasting pan on top of the onions and cook in the oven until a thermometer reads 145 degrees F, or about 30 to 40 minutes.
  9. Remove from the oven and let cool completely.
  10. Slice and prepare in to-go boxes or on a platter.
  11. Garnish with peperoncini.
  12. Smear with your hands to make sure it’s evenly coated.
  13. Allow time for the roast to cool completely before slicing and packing up for a picnic.

The Chew: Chilled Penne Pasta With Asparagus and Peas Recipe

  • 1 1/2 pounds Penne Pasta
  • 3 cloves Garlic (thinly sliced)
  • 1 teaspoon Chili Flakes
  • 1 cup Snow Peas (cut into 1/2-inch pieces)
  • 1 cup Asparagus (cut into 1-inch pieces)
  • 2 cup Peas (shelled)
  • 1 bunch Ramps (cleaned and roughly chopped)
  • 1/2 cup Parmigiano-Reggiano (grated)
  • 1 Lemon (zest and juice)
  • 1/2 cup Mint (leaves chopped)
  • 2-3 tablespoons Olive Oil
  • Salt and Pepper

Mario Batali: Chilled Penne Pasta With Asparagus and Peas Directions

  1. Place a large pot of water on high heat and bring up to a boil.
  2. Season generously with salt so it tastes like the ocean – or three tablespoons per gallon of water. 
  3. Prepare an ice bath in a large bowl.
  4. Add the pasta and cook one minute short of the packed instructions.
  5. Drain the pasta and shock in the ice bath.
  6. Reserve some pasta water for the sauce.
  7. Place a large saute pan over medium-high heat.
  8. Add 2 to 3 tablespoons of olive oil and then toss in the garlic, chili flakes and snow peas.
  9. Cook for a few seconds before adding the asparagus, shelled peas and ramps.
  10. Season with salt and pepper and cook 2 to 3 minutes, or until the asparagus is just barely cooked.
  11. Add some pasta water to create a sauce.
  12. Remove from heat and stir in the cheese to emulsify.
  13. Taste and adjust seasoning.
  14. Transfer to a bowl and allow to cool.
  15. Add the cooled pasta to the vegetable mixture and toss to combine with fresh mint leaves.
  16. Place in the to-go containers and top with freshly grated lemon zest and juice, more cheese and a drizzle of olive oil.
  17. Store in the fridge until ready to transport or eat.


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