How many cans of food or boxes of pasta do you have in your pantry? Exactly. This month I'm going to try to clear everything out of my pantry. I've got about 6 boxes of different pasta, soup to feed about 10, and my fridge is full of vegetables I bought at random, without knowing what to do with them. Finally, I will put them all to good use!
This is one of my favorite pasta recipes. It's one of Rachael Ray's although, I've adapted it to what I had on hand.
This is one of my favorite pasta recipes. It's one of Rachael Ray's although, I've adapted it to what I had on hand.
Pasta Puttanesca Adapted from Rachael Ray
Ingredients:
2 tablespoons extra virgin olive oil
2 shallots, chopped (you can use half an onion if that's what you have)
4 to 6 cloves garlic, chopped
1 /2 teaspoon crushed red pepper flakes
20 oil-cured black or Kalamata olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 medium zuchinni, sliced into rounds or quarter rounds
1/2 cup cherry tomatoes, cut in half
1 (14.5-ounce) can tomato sauce (instead of using tomato sauce from the can, I used about 2 cups of basic basil marinara sauce from TJ's)
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti(or whatever pasta you have on hand), cooked to al dente
Grated Parmigiano Reggiano
Heat a large skillet over medium heat and add oil, shallots, garlic, and crushed pepper. Saute mixture until shallots and garlic are tender, about 3 minutes. Add olives, capers, zuchinni, tomatoes, tomato sauce, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. Once the pasta is finished cooking, toss pasta with the puttanesca sauce and a grate some parm over the top. Delicious!
2 shallots, chopped (you can use half an onion if that's what you have)
4 to 6 cloves garlic, chopped
1 /2 teaspoon crushed red pepper flakes
20 oil-cured black or Kalamata olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 medium zuchinni, sliced into rounds or quarter rounds
1/2 cup cherry tomatoes, cut in half
1 (14.5-ounce) can tomato sauce (instead of using tomato sauce from the can, I used about 2 cups of basic basil marinara sauce from TJ's)
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti(or whatever pasta you have on hand), cooked to al dente
Grated Parmigiano Reggiano
Heat a large skillet over medium heat and add oil, shallots, garlic, and crushed pepper. Saute mixture until shallots and garlic are tender, about 3 minutes. Add olives, capers, zuchinni, tomatoes, tomato sauce, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. Once the pasta is finished cooking, toss pasta with the puttanesca sauce and a grate some parm over the top. Delicious!
