Mama T's Puttanesca Sauce

Mama T's Puttanesca Sauce  Rating: 8

A lovely friend of ours, Cindy, follows our blogs and is such a gem, that she provided us with one of her favorite recipes.  Although puttanesca has a dirty meaning in Italian, the sauce really is delicious.  She even gave us one of her coveted cans of tomatoes as they are a special variety of canned tomatoes from a particular place in Italy.  She got them at World Market and noted they must have the D.O.P. on the label.  Well, we were intrigued and soon developed the courage to try her recipe which contained an ingredient we have hitherto shied away from--anchovies. 

We found anchovies for a decent price at Walmart Neighborhood Market of all places.  And Neal made the dish.  We used regular canned olives in place of the oil cured ones and also whole wheat pasta.

First of all, let me put your nerves at rest.  The anchovies disintegrated into the sauce quite quickly and did NOT taste fishy but lent a nice salty note to the sauce.  If you still think anchovies are nasty, then just know you've already eaten them if you've ever had the common Caesar's salad.  The tomatoes really were very good.  They are a step up from your average tomatoes in my book and I'm not just saying that because Cindy reads my blog (Hi Cindy!).

Mama T's Puttanesca Sauce

Ingredients:
4 tablespoons extra virgin olive oil
2 large cloves of garlic, minced
1 28-oz can San Marzano Tomatoes (Cento D.O.P. brand)
1/4 cup oil-cured black olives (chopped, but not too fine)
2 tablespoons brined capers
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
freshly ground black pepper, to taste
1 2-oz can (flat) anchovies (packed in oil and blotted with paper towels)
4 tablespoons unsalted butter
1/4 cup flat leaf parsley (chopped)
1 lb. spaghetti (cooked according to package directions)

Method:
In a bowl, squish the tomatoes with your hands, breaking them up as much as possible.

In a large saute pan over medium heat, add the olive oil, butter, and 2 oz can of anchovies; break them up as they cook.  Add the garlic, and cook just until fragrant, about 30 seconds, but do not allow to brown.

Add the tomatoes, olives, capers, crushed red pepper flakes, oregano, and freshly ground black pepper.

Simmer the ingredients, and break up the tomatoes more as it cooks.

As the sauce comes together, about 20-25 minutes of simmering, finish with a handful of flat leaf parsley. 

Add in the cooked spaghetti and combine.  Serve.

Velvety Broccoli and Feta Pasta

Velvety Broccoli and Feta Pasta  Rating: 6

So this was okay but nothing special.  My kids are okay with broccoli but the whole wheat noodles were a great vehicle to get more broccoli than usual in them.  It wasn't overly "velvety" but I could have used a bit more olive oil to help achieve that, I think.  We love feta but this was "ho-hum" so thus the 6.  Won't make it again but it was fun to try.

Pumpkin Stuffed Shells

Pumpkin Stuffed Shells  Rating: 8

Here's another easy vegetarian meal.  We used panko bread crumbs with Italian seasoning mixed in and the sauce is Neal's veggie packed spaghetti sauce.  Filling meal.  We've had this at least 3 times and like it.  My mother-in-law left some on her plate and did not comment on the meal so I don't think it is as well received by steak and potato people.  I would be interested to see what variations there are out there for this meal.  Pictured are leftovers.  Served this for dinner with a big green salad.

Spaghetti with Chard and Sun Dried Tomatoes

Spaghetti with Chard and Sun Dried Tomatoes  Rating: 8

This was a great way to use up some chard growing in our garden.  It was easy, quick, tasty, and satisfying. 

I made a few changes. Okay, more than a few. This is one of those very forgiving recipes. I used finely chopped red onion instead of shallots and I didn't crisp them.  I just let them get all soft, added a couple minced cloves or garlic, and then added the rest. I used sun dried tomatoes because I had them and we've tried roasted tomatoes a few times and were not pleased with the results.  I just tossed the sun dried tomatoes into the pasta water (before adding the pasta) for a couple minutes to soften them up a bit and then removed them before adding the pasta.  I also used chopped walnuts instead of pine nuts. I doubled the thyme because I'm crazy like that.  I sprinkled it with a touch of asiago cheese because why wouldn't I.

I went ahead and used the full amount of red pepper flakes and this was too my 3-year-old's dismay.  My almost 5-year-old gave this recipe a thumbs up.  I liked the heat.

Ginger-Poached Soba Noodles with Broccoli and Tofu

Ginger-Poached Soba Noodles with Broccoli and Tofu  Rating: 8

This was light and the flavors were nice--a little heat, freshness of the mint and basil, and if you like ginger, it runs throughout the dish, not just the noodles.  I added cauliflower as well because I had some to use up and it went well with in the dish.  This didn't take long to make either.

California Almonds' Veggie Pasta

California Almonds' Veggie Pasta  Rating: 6

I thought this might be a 7 but the more I got through it I was sure it was just a 6.  It's from the Almond Board of California and the almond part of this recipe added nothing to it.  Nothing! That was a bummer.  Loved the mushrooms though.  I made this with one Tbsp. less of olive oil.  Used an open package of linguini  noodles we had in the pantry, which by weight was only two thirds of the pasta called for and it was plenty.  Won't make it again.  Might do something similar but with plenty of tweaks.

Soba Noodle Salad

In an effort to use some of our co-op produce we decided to make this dish and bought soba noodles for the first time.  Soba noodles, for those who may wonder, are Japanese buckwheat noodles and can be found in the Asian section of your grocery store or local Asian market.

Soba Noodle Salad  Rating: 9

We used a combination of asparagus, broccoli, and edamame, but it would be fine with just one or two of those.  Didn't have enough fresh ginger on hand so used 1/2 tsp. of ginger powder in the dressing and it worked great.  This came together super quick and tasted fresh.  The buckwheat noodles are an unappealing color but taste just fine.  We are looking forward to having it again.

Roasted Butternut Squash, Sausage, and Pasta in a Brown Butter Sage Sauce

WARNING:  This is a recipe of the unhealthy kind.  I actually wrote, "So high in fat, it is only to be served once a year or less!" at the top of my printed recipe page.  Notwithstanding, it receives a 10 rating.

Roasted Butternut Squash, Sausage, and Pasta in Brown Butter Sage Sauce  Rating: 10

I used an apple chicken sausage that was the perfect match for this recipe.  I also used demerara sugar in place of the dark brown and campanelle pasta as opposed to the orecchiette pasta.  Aren't the campanelle cute?!  Perfect for catching all that heart-stopping butter.

Neal and I just kept eating forkful after forkful and looking at each other knowingly.  The look of sweet sorrow--that this was a 10 but that we knew we were killing ourselves by eating it. And we are quite open to eating full fat products; but this recipe was ridiculous. 

My dear four-year-old strongly attests that "ridiculous" is a bad word and we should not say it.  She is deaf to our objections.  So I will say that this recipe was "redonkulous," which is perfectly acceptable in her mind.

It tasted like heaven.  Glug, glug...was that my heart?!