Friday, May 8, 2009
Almost done teaching, almost puttanesca pasta
I made this Wednesday night, when I was exhausted and had lugged "buy one get one half off" bottles of pinot noir from an Upper West Side wine shop (very nice workers, somewhat jerky and entitled customers. They thrilled that I smiled and made polite noises). I needed filling, fast, and salty. I made this (probably went overboard with the pecorino cheese. oh well).
Whole Wheat pasta with tomato basil spinach sauce
about 20 minutes, serves two people generously (or one very hungry hippo, named Professah S, who had nonstop teaching and meetings all day.)
Pasta (about 1/2 a box works for the sauce amount)
Boil water and cook pasta (I did a whole wheat spaghetti) according to directions until a little bit shy of al dente. While that's cooking do the following
1 can (14 oz) of crushed tomatoes (I used Muir Glen's fire roasted, for pure decadence)
1/4 onion, minced
1/2 bunch of fresh parlsey, chopped
2-4 cloves of garlic
handful of basil, chopped
olive oil (substitute: use store bought pesto sauce to replace last 3 ingredients, but damn, that shit usually has less delicious oils in it. avoid unless its only olive oil).
1/4 bag of spinach
1 Tbs capers (I buy the Goya brand)
dash of cayenne
black pepper to taste
juice of 1 lemon (or some good vingar, like a balsamic or good red wine vinegar)
pecorino/parmesan cheese for garnish
1. In a larger (i use a 12 inch with tall sides) sauce pan, saute onions and garlic in olive oil, until softened, over medium heat. Add crushed tomatoes, and heat until bubbling. Turn heat to low to simmer, and add basic, parsley, and spinach. Cook until wilted.
2. Add cayenne, black pepper, lemon juice, and capers. Taste sauce. Add more of each as desired.
3. After draining pasta, add to sauce and allow to cook a couple minutes, to finish cooking and get it to stick to the sauce.
4. Serve and try not to eat all at once, and garnish with grated pecorino cheese. (drink with a dry red wine and be happy with the neighbor drops by).