Pasta Puttanesca

photo(4)Here you go, another pasta recipe! I hope you’re not getting sick of these yet. Leave it to me to make be making all these pastas in the summer while everyone else is gearing up for warm weather and swim suit season. Oh well, that’s who I am.

This week I bring you pasta puttanesca, politely translated to the “working girl’s pasta.” Traditional puttanesca has capers and anchovies, but per usual I didn’t have all the right ingredients in my kitchen so I doubled up on the olives to make up for it. Since the olives are pretty salty I don’t add much salt to the sauce, but feel free to adjust that to your tastes.

Pasta Puttanesca

1 Tablespoon olive oil
1 onion, cut into thin slices
14 oz crushed tomatoes
1/2 teaspoon salt
1 teaspoon red pepper flakes
1 1/2 cups pitted kalamata olives
3 cloves garlic
1 lb spaghetti or bucatini
1 cup cherry tomatoes, halved
4 fresh basil leaves
grated cheese for topping

1. Place the olive oil and onions in a pan on low heat. Cook until the onions are soft and translucent, about 7-8 minutes.

2. Add the crushed tomatoes, red pepper flakes and salt to the pan with the onions and stir to combine. Continue cooking on low heat, stirring often until the sauce starts to bubble.

3. Combine the olives and garlic in a food processor and pulse for just a few seconds until they’re chopped but not too small. Add the olives and garlic to the sauce and cook for about 20 minutes, stirring often.

4. While the sauce is cooking, cook and drain your pasta in a bowl of salted water.

5. Once the sauce is done, turn off the heat and add the cherry tomatoes. Then add the pasta and toss. Finish with chopped basil and cheese and enjoy!

 

Baked Eggs

photo(103)

Well I don’t know about you, but I really think every weekend should be a three day weekend 🙂 I had a great time over the weekend, including co-hosting Fiesta Friday and I hope all of you did as well! We spent one day of the weekend looking at apartments since we’ll be moving soon. I know apartment searching can be a very time consuming and trying experience so I figured we’d start the day off with a delicious and very filling breakfast to help us make it through!

These baked eggs are super warm and tasty. I made them in individual dishes since it was just the two of us, but you could definitely double or triple the recipe and bake them in a larger baking dish if you’re feeding a crowd.

Baked Eggs
Serves 2
2 slices of day old bread
1/2 cup tomato sauce or crushed tomatoes
4 eggs
1/2 cup shredded cheese (whatever kind you like, I used fontina)
6 cherry tomatoes, cut in half
salt
pepper
fresh parsley, chopped
fresh basil, chopped

1. Preheat oven to 400 degrees. Tear the slices of bread into small pieces and layer them on the bottom of ramekins or a baking dish.

photo(107)

2. Divide the tomato sauce over the bread.

photo(106)

3. Crack the eggs one by one into a separate bowl and then slide them from the bowl on top of the tomato sauce and bread.

photo(105)

4. Top with cheese and tomatoes. Sprinkle a pinch of salt and pepper over each egg. bake at 400 for 15-18 minutes until the whites of eggs have turned white and the yokes are cooked through.

photo(104)

5. Remove them from the oven and top with a small amount of chopped basil and parsley. Enjoy!

Fontina Focaccia with Garlic Herb Oil

photo(92)
When I heard that the first Fiesta Friday challenge would involve yeast and herbs I was excited. In my mind, there are few things better than fresh warm bread and I love having a reason to experiment and try something new. I immediately knew I wanted to make a focaccia. I love the crunch bottom and sides and the fluffy soft inside.

I also really like baking cheeses into my breads and fontina seemed like a great choice for this Italian classic. The fontina adds a little saltiness and flavor without being overwhelming. However, I think the real star of this focaccia is the garlic and herb oil. The fresh herbs really bring this to life and well, I love garlic so a garlic infused oil is right up my alley. If you’re not such a garlic fan you can either use less or omit it.

I can’t wait to see what everyone else enters in the challenge. Click the badge below to see what’s been entered so far!
”Fiesta

Fontina Focaccia with Garlic Herb Oil

Dough
1 1/2 cups warm water
1 tablespoon dry active yeast
1 teaspoon salt
3 1/4 cups bread flour
2 tablespoons olive oil
1 1/2 cups Fontina cheese, grated or shredded

Garlic Herb Oil
2 cloves garlic
2 tablespoons olive oil
1/4 cup fresh parsley
6-8 fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Begin by adding the water and yeast to the bowl of a stand mixer fitted with the dough hook. Let sit for about ten minutes, until it starts to get frothy. Add the flour and salt to the yeast and water and begin to combine on the lowest speed. Slowly drizzle 1 tablespoon olive oil into the dough while it combines. Once the dough starts to form a ball, add 1 cup of the fontina and let it continue to combine until you have a sticky dough ball. Remove the dough and place it in a bowl. Cover the bowel with a clean towel and let it rise for an hour.

photo(98)

2. While the dough is rising, make the garlic herb oil. Peel and smash the two cloves of garlic and place them in a microwave safe bowl with the olive oil. Place the bowl in the microwave for 30 seconds. Put the oil, garlic, basil and parsley in a food processor and pulse until the herbs and garlic are in small pieces.

photo(96)

3. Once the dough has risen, preheat the oven to 400 degrees. Place 1 tablespoon olive oil in a large baking dish. Place the dough in the dish and spread it out as best you can. Then turn the dough over so both sides get oiled and spread it out a little more. It’s fine if it doesn’t reach the edges of the bowl. Use your fingers to dimple the surface of the dough and drizzle the remaining tablespoon of olive oil on top.

photo(97)

4. Bake the bread at 400 for about 30 minutes. Then place the rest of the fontina cheese on top of the bread. Bake for another 5-10 minutes, until the top just starts to brown. Remove from the oven and brush the garlic herb oil on top. Enjoy!

photo(93)

 

Fettuccine Alfredo

photo(87)

Alfredo is such a heart warming dish. It’s so simple to make, yet a bowl of cheesy warm alfredo seems so special. I remember my brother and I would always get really excited when my mom would announce we were having fettuccine alfredo for dinner.

I like to keep my family’s tradition of pasta on Sundays alive, but lately I’ve been running out of ideas and was tired of the typical tomato sauce. My mom suggested alfredo, and I thought it was a great idea. I unintentionally “lightened” this dish a bit by using 2% milk instead of whole milk since that’s all we had. I also added the last bit of a bottle of white wine we had in the fridge, but you can definitely leave that out or replace the wine with milk if you prefer.

Fettuccine Alfredo
3 tablespoons butter
2 garlic cloves, smashed
3/4 cup 2% milk
1/4 cup dry white wine (optional)
1 cup grated pecorino romano or parmesan cheese
salt
pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 pound dried fettuccine

1. Add the butter and garlic to saucepan on low heat. When the butter has melted add the milk and stir. Remove the pan from the heat and stir in the wine if you’re using it. Next add the cheese and continue to stir until the sauce is smooth. Season with salt and pepper to taste.

photo(90)

2. Cook the fettuccine in a pot of boiling water until al dente, about 10-12 minutes. Drain the pasta and then add it to the pan with the sauce.

photo(89)

3. Mix the pasta with the sauce and top with parsley, basil and extra cheese. Enjoy!

photo(88)

Tomato Soup

photo (67)
While I absolutely love over indulging myself during the holidays, there always comes a point where I hit a wall and need to stop constantly eating heavy foods and sweets. I was lucky to enjoy a full week home with my family this year and along with that comes lots and lots of great homemade food. On our first night back in DC I decided to make a simple and light tomato soup to help us adjust. There are few meals that have the simple deliciousness of a good tomato soup. With some great crusty bread or a nice grilled cheese sandwich, this is definitely the perfect winter meal.

Tomato Soup
1 can crushed tomatoes
16 oz vegetable stock
2 cloves garlic, chopped
1 Tablespoon olive oil
1/4 cup fresh basil, finely chopped
1/3 cup fresh parsley, finely chopped
1 1/2 teaspoons dried oregano
1 teaspoon ground black pepper
1/3 cup heavy creamphoto (68)
1/2 cup grated mozzarella and a slice of good bread for garnish (optional)

1. Add the olive oil and chopped garlic to a saucepan on medium-low heat. Let the garlic cook for just about 2 minutes.

2. Add the crushed tomatoes, basil, parsley, oregano and pepper to the saucepan and stir. Let these all cook together for about 30 minutes, stirring every few minutes.

3. After cooking the tomatoes and spices for about 30 minutes add the vegetable stock and continue to cook until the soup begins to get bubbly.

photo (69)

4. About 10 minutes after adding the stock add your heavy cream and cook for another 5 minutes. Garnish with cheese and crusty bread, enjoy!