#thisweeksmeals — Public Fediverse posts

Last Week's Meals: Pasta Alla Puttanesca

Totally spaced on posting this last week. This week was the oddly named Pasta Alla Puttanesca. Most tomato sauces for pasta are a bit too sweet for me, but with anchovies, olives and capers, this one is fairly salty, exactly how I like it. The sauce ended up fairly thin, so I might cut the amount of spaghetti if you like a lot of sauce.

No meals this week due to lack of time instead of lack of money for once! Soon, though. SOON.

Title: Pasta Alla Puttanesca
Yield: 6 servings
Preparation Time: 20 minutes
Category: Entree
Cuisine: Italian
Rating: 4/5 stars
Source: The Italian Family Kitchen

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Ingredients
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3 tbsp extra-virgin olive oil
1 clove garlic (crushed) (with skin)
4 whole anchovies (in oil)
20 whole Kalamata Olives (pitted) (chopped)
2 tbsp capers (diced)
14 ounces whole peeled tomatoes (canned) (crushed)
salt
12 ounces spaghetti
parsley (chopped)

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Instructions
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1 - Put a large pot of water on to boil.
2 - While the water comes up to temperature, begin cooking the sauce.
3 - In a large pan, heat the olive oil and garlic over medium heat.
When the garlic starts to sizzle, remove and discard it.
4 - Reduce the heat to low and add the anchovies. Stir until they
completely dissolve in the oil, then increase the heat to medium
again.
5 - Add the olives and capers to the pan and cook, stirring
frequently, for 1 minute.
6 - Add the crushed tomatoes, bring the sauce to a simmer, and season
with salt. Let the sauce simmer, stirring occasionally, for at. least
5 minutes, or until it thickens slightly.
7 - Turn off the heat while the pasta cooks.
8 - When the water comes to a rolling boil, salt it generously and add
the pasta. Cook it for 2 to 3 minutes less than the recommended al
dente cook time on the package.
9 - Use tongs or a pasta fork to transfer the cooked pasta to the
tomato sauce, along with a few spoonfuls of pasta water.
10 - Stir everything together over high heat until the excess liquid
has thickened and the pasta is al dente to your taste. If the sauce
thickens too quickly or too much, thin it with some more pasta water.
11 - Serve immediately topped with chopped parsley.

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Notes
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Makes 6 servings at about 50g carbs per serving.
Calories 306
Total Fat 8g
Total Carbohydrate 46g
Protien 8g

#thisweeksmeals #cooking #PastaGrammar

This Week's Fancy Pants Meal #1 - Appulian Broccoli Pasta

Once I go through all my cookbooks, I start looking at my online cooking shows to see what I can pull off them. I'd wanted some pasta for a while, and this looked pretty simple. And it was!

It's funny how much flavor you can pull out from just a few recipes. Some of my recipes are GIGANTIC. But this is simple, tasty and sticks to your ribs.

If you get broccoli withj a lot of stem, I'd highly suggest cutting it up into small pieces before adding to the sauce.

# Appulian Broccoli Pasta

Pasta Grammar
8.0 servings

3.0 tbsp extra-virgin olive oil
7.6 ounces Italian sausages (casings removed) (crumbled)
1.0 cup white wine
1.0 tbsp tomato paste
10.0 ounces broccoli
salt (to taste)
12.0 ounces orecchiette pasta

1 - Boil the broccoli in a large pot of salted water for about 15 minutes, or until it is slightly tender but not completely cooked. 2
2 - Drain and set aside for later.
3 - Put a large pot of water on to boil for the pasta and salt it generously.
4 - Meanwhile, heat the olive oil a large pan over medium heat.
5 - Add the sausage and sauté until browned, breaking it up into a crumble as it cooks.
6 - Add the white wine and stir in the tomato paste.
7 - Reduce the heat, bring the wine to a simmer, and cook until the smell of alcohol has dissipated—about 2-3 minutes.
8 - Add the broccoli into the pan and ladle in just enough of the pasta water to get a simmer going (if the wine doesn’t already provide enough liquid).
9 - Cook the broccoli until it is very tender, then mash it into a paste with a fork. If needed, add more pasta water as necessary to maintain moisture.
10 - When the pasta water comes to a rolling boil, add the orrecciette. Boil it for 2 minutes less than the recommended “al dente” cook time.
11 - Meanwhile, salt the broccoli sauce to taste.
12 - When the pasta is cooked, transfer it into the sauce with tongs.
13 - Stir all together over medium/high heat until the pasta is al dente to your taste. Ladle in more pasta water if the sauce is too thick.
14 - Serve immediately, topped with a drizzle of olive oil.

Makes 8 servings at ~37.5g carbs per serving

Calories 327
Total Fat 13g
Total Carbohydrates 37g
Protein 8g

Normally yields 4 servings

#cooking #thisweeksmeals #pastagrammar