"Greek" Pasta

Whenever I find a recipe that all four of us like, it goes in the keeper pile.

And that is the category this pasta dish goes in.

A few weeks ago I saw a recipe on Steamy Kitchen for a Greek style Macaroni and cheese.  I wanted to come up with something lighter, but wanted to use those "Greek" flavors.

This was quick and easy plus delicious.  Now that the weather is warming up, it's fun to try some new spring like recipes.  Give this one a go, I think your family will enjoy it!

xoxo

Rachel

Greek Pasta

Next time I think I might add a bit of fresh lemon juice and throw in some oregano as well.  I have given you rough measurements, change things as you like.

Olive oil

kosher salt

4 cloves of garlic crushed

1/4-1/2 cup of Kalamata Olives rough chopped

6 sun dried tomatoes rough chopped

1/2 pound fresh baby spinach

1 pound penne pasta

Feta cheese (either crumbled or cut into small pieces)

1. Place 6 quarts of water in a 8 quart stock pot and bring to a roiling boil.  Add salt and pasta.  Cook according to package directions.

2. In a large saute pan heat a few tablespoons of olive oil over medium high heat.  Add the garlic and cook until lightly brown.

3.  Add the olives and sun dried tomatoes.  Be careful because this will splatter.  Cook for a couple of minutes then add the spinach in handfuls.  You might need to cook half and then add the rest depending on how large your pan is.  Cook until the spinach is completely wilted.

4.Drain and add the pasta and stir until everything is combined.  If it seems dry add some of the pasta water.  Turn off the heat and add the feta cheese.



Penne alla Vodka

Another family favorite.

Tomatoey (I don't think that's a word) and creamy.

Quick and easy!

Penne alla Vodka

Salt

One 28-ounce can Italian tomatoes with their liquid

1 pound penne

2 tablespoons extra-virgin olive oil

10 medium cloves of garlic

Crushed hot red pepper

1/4 cup vodka

1/2 cup heavy cream

1 tablespoon extra virgin olive oil for finishing the sauce

1/2 cup freshly grated Parmigiano-Reggiano

Bring six quarts of water to a boil in an eight quart pot over hight heat, add 2 tablespoons of salt.

Pour the tomatoes and their liquid into a blender or bowl of a food processor. Using quick on/off pulses, process the tomatoes until they are finely chopped. (If you do this for an extended about of time you will incorporate too much air and turn them pink).

Stir in the penne into the boiling water. Bring the water back to a boil quickly, and stir frequently. Cook the penne, semi-covered, stirring occasionally until it is done according to the package directions.

Meanwhile in a very large pan heat the olive oil over medium heat. Crush the garlic cloved with the side of your knife and add them to the hot oil. Cook, shaking the paan until the garlic is lightly brown. This will only take a few minutes. DO NOT BURN the garlic it will ruin the whole dish so watch it very closely. Add the tomatoes closely and carefully to the pan - they will splatter! Bring the tomatoes to a boil, season lightly with salt and crushed red pepper, boil for a couple of minutes. Pour in the vodka, lower the heat so the sauce is simmering lively, and simmer until the pasta is ready.

Just before the pasta is done pour in the cream. Add the tablespoon of olive oil. If your pan is large enough for both the sauce and pasta. Drain the pasta and add it to the pan. If not, drain the pasta and add the sauce. Bring the sauce and pasta to a boil. Stirring to coat the pasta with the sauce. Check and see if it needs additional salt or red pepper. Boil until the sauce is reduced enough to cling to the pasta.

Remove the pan form the heat and sprinkle the cheese over the pasta and mix. Serve immediately.

Source: Adapted from Lidia's Italian-American Kitchen, Lidia Bastianich

xoxo
Rach
P.S.
I will be responding to your comments in the comment section from now on. Thanks I love them!!

Pasta Puttanesca

Our children are pasta freaks, they would eat it every night if I let them. Frankly, they probably got it from me. A few Christmas's ago my in-laws gave me Lidia Bastianich's Italian-American Kitchen. We have quite a few cookbooks, and I would have to say this is probably one of my all-time favorites! Every recipe I have tried out of this cookbook has been delicious, and many of them are quick and easy. I hope to share a few of our favorites with you this coming year.

One of the first recipes I tried was the Fusilli alla Puttanesca. It was a hit right away, sure we have made a few tweaks here and there, but this is a winner. Here is the note that Lidia includes with the recipe, which I found interesting.

"Puttana is Italian for a lady who renders her services under cover of the night; esca is a suffix that means "in the style of." This dish is quick to make, full of flavor: and as the story goes, one that was often prepared by the ladies when they got hungry between their "appointments." The story could by true or it could be allegorical, but in either case, the name stuck."

Pasta Puttanesca

Yes, there are anchovies in this dish. They add a great flavor and no one will know they are there so please try them. They dissolve during cooking, and add a wonderful flavor. If you are feeling shy about using them, use a tablespoon of anchovy paste instead.

Brian likes his tomatoes chunky, so he crushes his by hand. I like mine more smooth so I put them in the blender/food processor. If you choose to use this method be careful not to process them too fine or they incorporate a lot of air and turn your tomatoes pink.

One year for Christmas we gave Brian's siblings this recipe and all the ingredients to make it. Later his youngest brother said he noticed how using good quality ingredients really makes a dish. I encourage you to use the best ingredients you can afford and you will taste the results.

Salt

One large can Italian Plum tomatoes (San Marzano if you can find them)

1 1/2 cups good quality olives, green or black or both. (If you have an olive bar at your store use those, if not use the olives from a jar)

1 pound pasta (fusilli, penne,or spaghetti) I like Barilla

Extra virgin olive oil

6 cloves of garlic

3 anchovy fillets or anchovy paste

1/2 tsp. crushed hot red pepper

1/4 cup tiny capers, rinsed and drained

1/4 cup basil (optional)

1/4 cup grated pecorino romano, or parmigiano-reggiano cheese

In an eight-quart pot bring six quarts of salted water over high heat. Covering your pot will expedite this process.

Pour the tomatoes either in a bowl and crush them with your hands or use a food processor (see the note above). If your olives have pits crush them with the flat side of a heavy knife. Set aside both the tomatoes and olives.

Stir your pasta into the boiling water. Return to a boil quickly and stir frequently. Cook the pasta with lid half way on. Stir the pasta occasionally until done according to the package directions.

While your pasta is cooking make the sauce. Heat two tablespoons of olive oil in a large skillet over medium heat. Crush the garlic with the back of knife and remove the skin. Add the crushed garlic to the pan and cook, shaking and stirring the pan until light brown about two minutes. Watch this very carefully, you don't want to burn the garlic. Add the anchovies stir them with a spoon to break them up. Toss in the olives and cook until sizzling about two minutes. Carefully pour in your tomatoes (stand back, because everything will sizzle) and add the red pepper. Bring to a boil, adjust the heat to a lively simmer, and cook for five minutes. Stir in the capers.

If your pan is large enough to hold the sauce and the pasta, scoop our the cooked pasta with a large wire skimmer and place it directly into the sauce. If not, drain the pasta return it to the pot, and add the sauce. Place over medium heat and stir in the basil if you are using it. Remove the pan from the heat and stir in the grated cheese. Check the seasonings and serve right away.

Source: Lidia Bastianich, Lidia's Italian-American Kitchen

Enjoy!

xoxo

Rach

Spaghetti with Tuna, Capers, and Olives

I really enjoy surfing the web and finding great blogs. In the last couple of months I found Simply Recipes. It is a blog that is run by Elise Bauer and it contains her family's recipes. Lots and lots of good recipes in there. I would encourage you to check it out.
I made a commitment to myself once we had children that I would not be a short order cook. I am happy to say that I have not found myself in that situation. I will also say that we all have different "favorites" in our family. So when I come across a recipe that we all like, it is a keeper for sure.
I found a variation of this on Simply Recipes and changed it up a bit to what I had on hand. I have made this recipe twice now and it gets devoured by my small crew...which makes me very happy.

Spaghetti with Tuna, Capers, and Olives

1 pound spaghetti

2 tbsp olive oil

4 garlic cloves smashed

Pinch of red chilli pepper flakes

2 cans tuna packed in olive oil

4 tbsp capers

juice of 1/2 of a lemon

lemon zest from half of a lemon

1 cup good black olives pitted

pasta water

Bring a large pot of water to boil add salt, and return to a boil. Add the pasta and cook according to the package directions. While the pasta is cooking, prepare the sauce. In a large saute pan, heat the oil on medium heat. Add the chilli flakes and cook for a minute. Then add the garlic and cook until light brown. Add the tuna, capers, and olives, and maybe a bit of salt. Add about a 1/2-1 cup of pasta water and the lemon juice. Bring to a gentle simmer and then lower the heat and cook until the pasta is done. If the sauce seems to dry out, and a little more pasta water. When the pasta is done drain it and add it to the sauce. Toss to mix add more pasta water if needed and drizzle with olive oil. Sprinkle the lemon zest and toss again.

xoxo

Rachel