What's on the menu for everyone?
We're back to CarbLovers tonight - Spaghetti and Turkey meatballs.
But, last's night's dinner was excellent - what fun to match the food to a bottle of wine!
Here's the recipe if anyone is interested, so fast and easy -
* Exported from MasterCook *
Sugo alla Puttanesca - Chuck Love, cooking.com
2/3 cup pitted black olives -- sliced
4 boned salt packed anchovy fillets - Well rinsed
2 cloves garlic - thinly sliced
3 tablespoons olive oil
1 tablespoon rinsed salted capers -- minced
1 1/2 C basic tomato sauce
Dried red pepper flakes to taste
1 lb spaghetti
Add the garlic and the red pepper flakes* to a sauté pan and sauté in the oil with the anchovies, stirring the mixture about to break up the anchovies.
When the garlic’s lightly browned, add the olives, capers, and tomato sauce.
Check seasoning.
Simmer the sauce for fifteen minutes, stirring occasionally.
Meanwhile, cook the pasta, 1 minute short of al dente.
Stir the pasta into the sauce.
Cook together to finish the pasta and have it absorb the flavors of the sauce.
*You can add the red pepper flakes at the very end and get a mild sauce with an occasional hit of heat or pass a bowl of the flakes to your diners to add at their pleasure.
Serves 4
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And the Three Angels (a Washington wine) 2007 Primitivo was excellent with the dish. In 2008, the wine was $20.00 and they only made 83 cases, so no chance of finding this year, but we'll look for the wine again.
We're back to CarbLovers tonight - Spaghetti and Turkey meatballs.
But, last's night's dinner was excellent - what fun to match the food to a bottle of wine!
Here's the recipe if anyone is interested, so fast and easy -
* Exported from MasterCook *
Sugo alla Puttanesca - Chuck Love, cooking.com
2/3 cup pitted black olives -- sliced
4 boned salt packed anchovy fillets - Well rinsed
2 cloves garlic - thinly sliced
3 tablespoons olive oil
1 tablespoon rinsed salted capers -- minced
1 1/2 C basic tomato sauce
Dried red pepper flakes to taste
1 lb spaghetti
Add the garlic and the red pepper flakes* to a sauté pan and sauté in the oil with the anchovies, stirring the mixture about to break up the anchovies.
When the garlic’s lightly browned, add the olives, capers, and tomato sauce.
Check seasoning.
Simmer the sauce for fifteen minutes, stirring occasionally.
Meanwhile, cook the pasta, 1 minute short of al dente.
Stir the pasta into the sauce.
Cook together to finish the pasta and have it absorb the flavors of the sauce.
*You can add the red pepper flakes at the very end and get a mild sauce with an occasional hit of heat or pass a bowl of the flakes to your diners to add at their pleasure.
Serves 4
- - - - - - - - - - - - - - - - - - -
And the Three Angels (a Washington wine) 2007 Primitivo was excellent with the dish. In 2008, the wine was $20.00 and they only made 83 cases, so no chance of finding this year, but we'll look for the wine again.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com