I made a few changes to this recipe from a new favorite cookbook, “Earth To Table Every Day.”
3 sweet red peppers (I used roasted sweet red peppers from a jar.)
¼ cup olive oil
4 anchovy fillets in oil, minced (I used 3 tablespoons anchovy paste.)
3 cloves garlic, chopped
½ cup dry white wine
4 leaves kale, stemmed and coarsely chopped (I used one package, frozen. Cooked and drained.)
3 cups roasted cherry tomatoes (My addition. These were from my garden and roasted during the Autumn.)
3 links sausage (My addition. 2 sweet, 1 hot. Casing removed.)
1 teaspoon red chili flakes
1 pound pasta (I used Rotini.)
Kosher salt and freshly ground pepper
2 tablespoons pine nuts
1 tablespoon minced fresh flat-leaf parsley
3 ounces Parmigiano-Reggiano cheese
1. Preheat a grill or broiler to high. Grill the red peppers, turning often with tongs, until blistered and blackened on all sides, about 15 minutes. Alternatively, roast the peppers directly over the stovetop flame of a gas oven. Transfer to a large bowl, cover with plastic wrap, and let steam for 20 minutes. Peel the peppers and chop them into ½-inch pieces. (Note: I skipped this step as I used roasted sweet red peppers from a jar.)
2. Heat the olive oil in a large skillet over medium-high heat. Add the anchovies and garlic and cook for 1 minute. Stir in the chopped red peppers, then add the white wine. Boil until the pan is nearly dry. Stir in the kale and chili flakes. Remove from the heat. (Note: I cooked sausage first and then added the anchovy paste, garlic, red peppers, wine, kale and cherry tomatoes.)
3. Bring a large pot of water to a boil, add salt, and drop in the pasta. Cook for about 9 minutes or until the pasta is tender. You will be cooking it further in the sauce. Drain, reserving some of the pasta water. Return the sauce to medium-high heat and stir in the pasta. Cook for 5 minutes, to allow the flavours to mingle. Add a spoonful of pasta water if the sauce looks too dry. Remove from the heat.
4. Season with salt and pepper. Add the pine nuts and parsley and toss well. Tip into a large serving bowl, garnish with an over-generous grating of Parmigiano-Reggiano, and serve immediately.
Susan said it looked like the photo in the cookbook and that is was so delicious.
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A few nights ago Susan and I had dinner guests. Candy and her daughter, Remy. Candy and I went to the same elementary school, junior high school and church when we were growing up in Teaneck, New Jersey (This was a long time ago.) So I feel very blessed she and her daughter took time to visit with us.
Earlier in the week, Susan and I talked about what to cook and we thought this might be perfect. I had asked Candy if there was anything she didn’t like and she said “boudin.” But the thought crossed my mind “tuna, caper, green olives!” Need I say, they loved it.
When it comes to making quick, delicious pasta sauces, Italians hold canned tuna in high regard. We complement it with Provençal herbs and orange zest. If you’re a lemon-zest fan, try that instead of the orange.
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon dried sage (I used 1/2)
- 1/4 teaspoon dried rosemary (I used 1/2)
- 3/4 teaspoon grated orange zest (from 1/2 orange)
- 1 tablespoon drained chopped capers
- 1/4 cup chopped green olives
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 2 6-ounce cans tuna packed in olive oil
- 1/2 teaspoon wine vinegar
- 3/4 pound linguine or tagliatelle
- 2 tablespoons chopped fresh parsley
- In a medium frying pan, heat the oil over moderately low heat. Add the garlic, sage, and rosemary and stir until the garlic just starts to brown, 2 to 3 minutes. Stir in the orange zest, capers, olives, salt, pepper, and the tuna with its oil. Remove from the heat; stir in the vinegar.
- In a large pot of boiling, salted water, cook the pasta until just done (follow package directions) Drain the pasta and toss with the tuna sauce and parsley.
Tuna Packed in Oil
Here we use tuna packed in olive oil, and we count on that oil as part of the sauce. If your tuna doesn’t have at least one-and-a-half tablespoons of oil per can, add a little more olive oil to make up the difference. Of course, you can use tuna packed in vegetable oil, too, but avoid water-packed tuna at all costs. The flavor, and most of the nutrients for that matter, leach out into the water.
A robust French rosé from the southern Rhône appellation of Tavel will serve these Mediterranean ingredients well. Earthy and full of roasted raspberry flavor, Tavels are among the most full-bodied of rosés. If you’d rather stick to the Italian theme, look for the wonderful Sicilian rosé from Regaleali.
The first time I made this recipe I used Linguine:
~Food & Wine
Based on a recipe from The New York Times, Melissa Clark.
- 1 lemon, cut in half
- 4 medium artichokes, or 8 to 10 small or baby artichokes (I used a box of frozen artichokes. I sliced each in half.)
- 8 ounces short tubular or corkscrew-shaped pasta (I used fresh
- Kosher salt
- 1 tablespoon extra-virgin olive oil, more as needed
- 6 ounces pancetta, diced
- 1 large leek, halved and thinly sliced (I used one large shallot as I didn’t have leeks.)
- ½ teaspoon ground black pepper, more for serving
- 2 tablespoons dry (white) vermouth or not-too-dry white wine
- 2 tablespoons chopped chives
- ¼ cup parsley or mint leaves, chopped
- ¼ cup grated Parmesan cheese, more for serving
- Fresh lemon juice, for serving
- Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
- Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, shallot, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
- Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
- Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.
Yesterday, January 8, was Susan’s birthday.
I gave her a choice of four different meals for dinner: pasta and spinach, meatballs and rice, meatloaf, or hamburgers. She chose pasta.
The recipe is based on one I found online called “5 Ingredient Spinach Parmesan Pasta.”
I call this recipe “Pasta alla Louise.” Why Louise? Because that is Susan’s middle name. And Pasta alla Louise sounds more pasta-poetic than Pasta alla Susan!
- 8 oz uncooked pasta (I used Rienzi Glutten-free Penne Rigate)
- 3 tablespoons butter
- 1/4 cup Olive Oil (My addition)
- 2 cloves garlic, minced (I didn’t used garlic. See Note below.)
- 1 small onion, thinly sliced (My addition)
- 1 tablespoon red pepper flakes (My addition)
- 5-6 cups packed baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 cup chicken stock (My addition)
- Note: 3-4 roasted tomatoes (My addition. I roasted tomatoes this past summer in olive oil, lots of garlic, rosemary, thyme and oregano. I then bagged them and froze, 3-4 per bag. I have about 30 bags in the freezer!)
- Add the pasta to a large pot of boiling salted water and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water. Set pasta aside.
- Using a large pan or wok, melt the butter over medium heat with the olive oil. Add the red pepper flakes and onion and cook for 2-3 minutes. Add in the roasted tomatoes, pasta and spinach. Gently toss and cook until spinach leaves are wilted. Add in some of the reserved pasta water and chicken stock. Stir in 1/4 cup of the Parmesan cheese and toss until combined. Season with salt and freshly ground black pepper, to taste.
- Pour pasta into a large bowl. Garnish with additional Parmesan cheese and serve immediately.
Here is a photo of it cooking in my All-Clad pan:
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Great summer dinner. Fast. Easy. Tasty.
1/4 cup crunchy peanut butter
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 small clove garlic, minced
1/2 red pepper, quartered and thinly sliced
1/4 teaspoon red pepper
1/4 teaspoon sugar
salt and pepper
6-8 ounces pasta (I used RANA fettuccine)
1 cucumber, peeled, seeded, and thinly sliced
1/3 cup thinly sliced scallion
In a blender (or bowl) blend the peanut butter, soy sauce, lemon juice, garlic, red pepper flakes, sugar, salt, pepper and 1/4 cup hot water until sauce is smooth. Toss cooked pasta with the sauce, sliced red pepper, cucumber and scallion. YUM!!!
If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me. Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.