mangia, mangia, mangia!

Friday, March 24, 2017

It's Friday during Lent y'all.

To my husband this means that he finally gets seafood for supper.  He has been complaining (a little too much) lately that I never cook for it for him.  Talk about spoiled.   

It's not that I don't cook seafood.  I do, I love the stuff!  The kids love it too!  Fish suppers aren't usually on the menu because he is always home so late!  The kids and I are normally starving by 5 - we have busy days!  D on the other hand gets home well after the sun has set.  I wouldn't want to eat a fish supper that is a couple hours old, so I'm thinking he wouldn't either.  How thoughtful of me!

This past Friday was no exception, busy D was going to be home way later than the kid's (and my!) supper time.   So I needed a meatless dish that would reheat nicely for him.   There goes thoughtful me again!

Pasta Puttanesca to the rescue.

Who doesn't love a pasta with a scandalous name?  And a scandalous name in Italian!  It just rolls off your tongue so romantically...  Pasta Puttanesca!!!!!!  And let's face it, if it were called Hooker Noodles there is probably a zero percent chance that I would be making it for my family.   That would fall under the category of Things you would rather your child not repeat at preschool. 

Now these sinfully named noodles rely on a non traditional American kid food ingredient. Anchovies.  That's right, I'm introducing my preschoolers to anchovies. So maybe most kids (and some grown ups!) would turn their nose at this.   But we are mixing things up over here, I try to introduce them to new flavors on a regular basis! And I refuse to cook different meals for the kids and the grown ups in this house.  So tonight they eat anchovies.

The the verdict.  Everyone loved it.  They helped me cook it. There were no meal time meltdowns.  They ate it better than Chick-Fil-A nuggets.  Okay, maybe that doesn't say much for my family.  But in all honesty the anchovies are chopped up and cook down so much you don't even know they are in there.  They are just there for (awesome) flavoring.  So, if you don't think you like anchovies, give it a try.  You would never know they were there if I didn't tell you.  Scouts honor.  GIVE ANCHOVIES A CHANCE.

Because don't you want to eat this.....  

Pasta Puttanesca
Adapted from Michael White
    • Salt
    • 2 tablespoons olive oil
    • 2 large cloves garlic - thinly sliced
    • 2 ounces oil-packed anchovy fillets, drained & minced
    • 1 small red onion, cut into small dice
    • 2 tablespoons (heaping) capers 
    • 1/4 cup white wine
    • 1 24-ounce can tomato puree 
    • 1/4 cup black olives - chopped
    • 1 pound spaghetti
    • 1 pinch dried oregano
    • 4 tsp fresh basil leaves 
    • 1 tablespoon dried parsley 
    • Pepper 
  • 1. Bring a large pot of salted water to boil.   Cook spaghetti to al dente.  Drain, reserving 1 cup pasta water.   
    2. Meanwhile heat olive oil skillet at medium heat. Add garlic, anchovies, onions and capers and cook, stirring often, until the onions - not browned, about 4 minutes. Pour in the wine and bring to a simmer, then lower heat and simmer until the wine has almost completely evaporated, about 5 minutes.
    3. Stir in the tomato sauce, dried oregano, and parsley, and cook, stirring frequently, until slightly thickened, 12–15 minutes. Stir in the olives and and cook to warm them through, about 2 minutes. Stir in fresh basil.  Season with salt and pepper to taste.  
    4. Add the pasta to the sauce and toss well, adding a little pasta water if necessary to help the sauce nicely coat the pasta.

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