Monday, February 21, 2011
Puttanesca, Olive You
The love of my life does not love olives. In fact, he really despises them. So when I saw February’s recipe had olives I decided I’d follow the recipe exactly as is for myself and make him an olive-less sauce. But he was a good sport and said he wanted to try the real recipe (the point of this is to expand our horizons – right?). And then he went above and beyond and brought home olives for me to use in our Puttanesca.
After being called out about January’s recipe, I decided to try to stick to the directions for this one. I followed the recipe as is, except I used one can of fire roasted tomatoes with green chilies and then I roasted and blended some grape tomatoes, since I had a bunch on hand, to supplement the 2nd can of tomatoes. At the end of the day, I don't think it changed the flavor profile, but it was a good way to use my fresh tomatoes. And I took the suggestion and shaved lots of fresh Parmesan on top. I LOVE spicy food so I was planning to add more red pepper flakes, but between the fire roasted tomatoes with green chilies and fresh red pepper flakes (a new Costco Kirkland Signature item), the pasta was H-O-T- Hot! Just the way I like it.
To roast/caramelize grape tomatoes:
1. Preheat the oven to 400
2. Cut a slit in each tomato (so it doesn’t explode in the oven)
3. Add a little olive oil, salt and sugar on top
4. Shake ‘em all around
5. Roast for about 15 minutes
And I was so excited this recipe called for anchovies. They’re supposedly a superfood and I’ve been meaning to add them into our diet… just wasn’t sure how. I have leftover anchovies so next I’m going to try this recipe for Pasta with Cauliflower.
I won’t tell you if this aphrodisiac filled pasta really worked or not (some things are meant to be kept secret!) but I will tell you it’s easy to make, quick, inexpensive and delicious!
PS. If you haven't already, don't forget to enter our labeler giveaway. Just leave a comment telling us three of your favorite foods before Tuesday, March 1!