ISO easy delicious pasta recipe
How about Pasta Puttanesca? Simple, easy, quick and delicious:
2 tablespoons of olive oil
1 clove of garlic, chopped
6 anchovy fillets, chopped
1 35 oz can imported italian plum tomatoes, crushed with their juices
1 tablespoon capers
12 gaetta olives, pitted
1/2 teaspoon of oregano
freshly ground black pepper to taste
1 pound pasta
You can vary the amount of anchovies to suit your own taste. I also usually add some tomato paste as well.
How's this for easy and relatively nice--meaning not terribly naughty in terms of fat and calories? I made this tonight for myself and made enough so I have leftovers for another meal or two:
1/2 pound bulk chicken sausage (they make an excellent one in a little independent market in my town)
2 Roma tomatoes, diced
1/4 cup half-&-half
Cook, then toss with pasta of your choice. I don't add garlic to the pan as my local sausage is plenty garlicky on its own. Obviously, if you prefer regular sausage, go for it. So easy and so good, though! Serve with crushed red pepper (I love Penzey's aleppo) and pecorino romano.
The above dish was an easy little something I threw together last night ad hoc--not really a recipe per se. It's more like a quick (though not dirty) version of the sauce in tortellini rose. I never add onion powder to sauce...only onions..but that's more than half the fun of cooking--there are no rules, doowutchalike.
What's "easy"? Nothing difficult about this. It's unique and we think of it as crack in my family.
BOWTIE PASTA WITH PUMPKIN SAUCE
Serving Size: 6
• 6 shallots , peeled and chopped
• 1 clove garlic, peeled and chopped
• 2 tablespoon butter
• 1/2 cup chicken stock
• 1 15-oz. can pumpkin puree
• 1 cup half-and-half
• 1/4 cup Parmesan, freshly grated
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 teaspoon dry mustard
• salt and freshly ground pepper, to taste
• fresh basil, for garnish
• pine nuts, pan toasted, for garnish
• 1 pound bowtie pasta
In a large saucepan, cook the shallots and garlic in the butter until soft. Add the stock and simmer. Stir in the pumpkin, cream, and grated Parmesan. Reduce the heat to a simmer, and add the nutmeg, mustard, pepper, and salt. Continue to cook over low heat for about 25 minutes.
Meanwhile, cook pasta and toast pine nuts in a saute pan to brown lightly.
Toss pasta with sauce and garnish with pine nuts and a chiffonade of basil to serve.
Personally, I think this recipe makes about twice as much sauce as you want for a pound of pasta but you can keep it in the fridge for a week or so. We are never overburdened by too much of it at my house. But you may want to half the ingredient for the sauce the first time you try it.