Glowing, radiant health is the new black. Our Green Table is serving it up, for the whole body! Healthy recipes and tips, the latest on eco-friendly food and "skin food"products and a head's up on ingredient safety are all woven into family-centered stories and discoveries. Bring informed, aware and empowered looks good on everyone!

Abrazos! xox Penny

Friday, September 30, 2011

Now, that's Italian!

Double dose of is Friday and the end of September...already. Incredible. Time really does fly. My son has been here for a few days to attend one of his best friend's wedding and so I have been cooking "by request". I asked him what recipes did he want me to cook up?

Answer: Pasta Puttanesca

Normally I would do back flips for a request but another double dose...this request was Italian (which is not my forte) and anchovy-based (out for both of us veggies). But hey...I always learn most doing totally what I don't know how to do! And so, I jumped right into this culinary adventure.

Here is the first thing I learned...Puttanesca Sauce without anchovies is considered the Neapolitan version of this classic dish and so off to Naples I went. Always did want to see that beautiful city.

And here is the second...this recipe is super easy and super delectable! We ate it up with gusto and a little Pinot that's Italian! Try this yourself and enjoy this wish for your weekend...'Vivi bene, ridi spesso, ama molto e mangia italiano'

From steamy start to sunny-in-Italy finish

Pasta Puttanesca (morph from Rachael Ray and Ellie Krieger recipes)

2 tablespoons extra virgin olive oil
6 cloves garlic, flattened and minced
1/2 teaspoon red pepper flakes (or more to taste)
25 kalamata olives, coarsely chopped
3 tablespoons capers
1 28-ounce chunky crushed tomatoes (I used San Marzanos)
1 14.5-ounce can diced tomatoes
1/4 cup Italian flat leaf parsley, chopped
fresh black pepper
1/2 to one pound angel hair pasta (or pasta of choice)
fresh arugula
Parmesan Reggiano

In a large skillet, heat olive oil and saute garlic with crushed red pepper flakes 'til garlic is soft, about 3 minutes. Add olives, capers, tomatoes, few grinds of fresh black pepper and parsley. Bring sauce to a soft boil, immediately reduce heat and let simmer about 8-10 minutes.

Cook pasta to al dente. Drain and add to sauce. Toss in handfuls of arugula and stir
until just wilted. Serve with fresh grated Parmesan Reggiano and a nice chunk of a rustic bread.

If you want to omit the arugula in the sauce, have it as a salad dressed with a simple balsamic vinaigrette. I have no clue how many this recipe is supposed to serve...truly pig-out food!

No comments:

Post a Comment