Giada talks basics: Quick and simple recipes

Preheat the oven to 400 degrees F. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tablespoons of oil, then sprinkle with the oregano, and 1 teaspoon of each salt and pepper. Bake 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Using on/off turns, pulse until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.

Bring a large saucepan of water to a boil. Prepare a large bowl of ice water. Cut an "x" at the bottom of each tomato and submerge the tomatoes in the boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins, and cut the tomatoes in half. Scoop out and discard the seeds, then cut the tomatoes into 1-inch cubes.

Cut the crusts off the bread, and cut or tear the bread into 1-inch cubes. In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, garlic, and 1/2 teaspoon of each salt and pepper to blend. Add the bread cubes, tomatoes, and sliced basil, and toss to combine. Set aside until the bread absorbs the vinaigrette, tossing occasionally, about 5 minutes. Season the salad with more salt and pepper to taste.

In a small bowl, soak the capers in the remaining 2 tablespoons of vinegar for 10 minutes. Drain. In another small bowl toss the roasted peppers with 2 tablespoons of oil. Season the peppers with 1/4 teaspoon of each salt and pepper.

Transfer half of the bread mixture to a 13x9x2-inch glass dish. Arrange half of the roasted peppers, capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining peppers, capers, and olives. Cover the salad and let stand at room temperature for the flavors to blend, at least 1 hour and up to 4 hours.

Drizzle the remaining 2 tablespoons of oil over the salad. Garnish with the basil sprigs and serve.

To make breadcrumbs, cut the stale bread into pieces, then place them in the bowl of a food processor and pulse until they’re finely ground.

To make croutons, cut the stale bread into bite-size pieces, then place them on a baking sheet and drizzle with olive oil. Bake in a preheated 350 degree F oven until crisp and golden, about 8 minutes.

In a large bowl, whisk the oil, Parmesan cheese, lemon juice and 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.