REC Black Noodles with Spicy Tomato Ragout - it really is super Pat - honestly

From Discovery Channel (search squid ink recipe at www.google.com)

Black (Squid Ink) Noodles with Spicy Tomato Ragout
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Serves 4

2 tsp. olive oil or vegetable oil
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, minced
1/2 cup sliced sundried tomatoes (packed without oil)
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
1 28-ounce can diced tomatoes
1/4 cup dry red wine
1/4 cup water
12 ounces uncooked black pasta (any shape)
1/4 cup tightly packed fresh basil leaves, chopped

1. Heat oil in a medium saucepan over medium heat. 
Add onion and garlic and sauté 2 minutes. 
Add sundried tomatoes and sauté 1 minute. 
Add oregano, red pepper flakes, and salt ans stir to coat. 
Add diced tomatoes, wine, and water, and bring mixture to a boil. 
Reduce heat, cover and simmer 20 minutes (and up to 1 hour).

2. Meanwhile, in a large stockpot, cook pasta according to package directions. 
Drain, transfer to a large bowl, and cover with foil to keep warm. 

3. Remove tomato mixture from heat and stir in basil. 
Spoon sauce over pasta and toss to combine. 



Sourdough Salad with Tomatoes and Mozzarella

1 stale* sourdough baguette (about 1/2 pound), cut crosswise into 1-inch thick slices
3 garlic cloves, peeled
4 ripe tomatoes, halved, seeded and cut into 1-inch pieces
1/2 cup chopped fresh basil
1/4 cup diced red onion
4 ounces mozzarella cheese (regular or part-skim), cut into 1/2-inch cubes
1/3 cup balsamic vinegar
1 tbs. olive oil
1/2 tsp. ground black pepper
4 curly lettuce leaves, rinsed

1. Preheat oven to 400°F.

2. Arrange bread slices and garlic cloves on a baking sheet. 
Toast in oven 10 minutes, or until bread is golden. 
Remove from oven, cut bread into 2-inch pieces and chop garlic.

3. Place bread slices in a large bowl, pour over enough water to cover, and 
let stand 5 minutes. Drain and squeeze bread to remove excess water.

4. In a large bowl, combine bread, garlic, tomatoes, basil, onion, and mozzarella. 
Set aside.

5. Whisk together vinegar, oil, and pepper and pour over bread mixture. 
Toss gently to combine. Cover with plastic wrap and refrigerate 30 minutes (and up to 2 days).

6. To serve, spoon bread salad onto lettuce leaves.

*It's important that the bread be stale, so it absorbs the moisture and flavor of the other ingredients.