Tag Archives: pasta

Pasta Puttanesca

17 Mar

pasta puttanesca

Full disclosure: I occasionally participate in something called a Bzz campaign. I get a free sample of a product with the understanding that I’ll create “buzz” about it by telling my friends.

A week or so ago I got a free sample of a new brand of pasta called HemisFares, available at the Kroger family of stores. There are many varieties; I got fusilli bucati lunghi, which is great, because my pantry had spaghetti, fettucini, rotini, rigatoni, jumbo shells, lasagne and elbow mac — but no fusilli!

The HemisFares pastas are imported from specific regions of Italy.

I did like the HemisFares sample. The long strands of corkscrew pasta had a homemade look. When cooked, it had a nice, firm texture, and the corkscrew shape held the sauce well. Of course, as my husband said, “It tastes like pasta.”

But if you shop at Kroger, give it a try!

I made it with two sauces, puttanesca and wild mushroom; I’ll give you the recipe for the second one another time.

This flavorful and somewhat spicy puttanesca sauce recipe is slightly altered from one by Annabel Cohen that appeared in the Detroit Jewish News. The olives, capers and red pepper flakes give it a nice kick.

The name of the dish can be translated as “pasta in the style of a whore.” No one is sure why. Maybe ladies of the evening in Italy cooked it to entice people into their establishments. Maybe they cooked it for themselves because it’s fast and easy to make. In any event, it’s delicious!

Ingredients:

¼ cup olive oil
1 tsp. red pepper flakes
1½ cup chopped onion
3 cloves garlic
3 14-oz. cans diced tomatoes with juice
1 14-oz. can crushed tomatoes
1 2-oz. can anchovy fillets with oil
3 Tbs. capers
1 tsp. kosher salt
½ tsp. ground black pepper
¼ cup chopped green or Kalamata olives (or a mixture)
1 cup chopped parsley

Directions:

Heat the oil in a large saucepan over medium-high heat. Add the pepper flakes and cook, stirring occasionally, for 1 minute.

Add the onions and garlic and saute for 2 minutes.

Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes.

If you like, you can blend slightly with an immersion blender, but the sauce should still be chunky.

You can add grated Parmesan cheese before serving if you like.chee

Leftovers can be kept in the refrigerator for up to a week.

Serves 12

Tuesday Tip: A Bonanza of Basil

10 Sep

Basil freshI bought a pot of basil at the beginning of the summer, separated the three little stalks in the pot and plonked them in my garden. As they grew, I cut off the growing tips so the plants would branch out. They became bushy and lush! But there’s only so much caprese salad* one can eat.  And I already made and froze some pesto — I’ll give you that recipe later.

So what do you do at the end of the season with all that basil?

Here’s a tip that I got from my sister-in-law Rhonda that works for basil and just about any other fresh herb. We’ve done this very successfully with parsley and rosemary as well.

Pick the nicest leaves — avoid any that are bug-eaten or discolored — and put them in a brown paper lunch bag. Don’t fill the bag more than half-full. Roll the top down to close it, but leave as much air space as possible in the bag. Put the bag in the bag of your refrigerator and forget about it — except once a week or so, take it out and give it a shake.

Basil driedAfter about three weeks, the basil will have dried. (If it’s not completely dried, put the bag back in the fridge for another week.) Crumble it up on a piece of wax paper and store it in a plastic or glass spice jar.

Meanwhile, here are a couple of ways you can use fresh basil.

*For a caprese salad, slice a couple of large, ripe, red tomatoes and lay them out nicely on a plate. Slice some fresh mozzarella cheese and place over the tomatoes. Sprinkle with salt and freshly ground black pepper. Place several perfect fresh basil leaves on the top. Drizzle with olive oil and enjoy.

Another thing I like to do with fresh basil is serve it with pasta. Boil up some spaghetti, toss it with a bit of olive oil after you drain it, then add some basil leaves cut into thin ribbons, fresh chopped tomatoes, a clove of chopped garlic and cubed or shredded mozzarella.  Season with salt and pepper. I’m not providing quantities because you can really play it by ear .