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

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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.

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2. Divide the tomato sauce over the bread.

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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.

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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.

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

A blogoversary, pasta e fagioli and big thanks!

I can’t believe it’s been a year since I first started this blog. When I first started, I was fairly certain no one except my mom would actually read it. I was really shy to share it at first (and was mortified when some of my co-workers discovered it). I’m humbled and thrilled to see all of you reading, commenting and sharing! I want to send a HUGE thanks to all of you. It’s been such a pleasure learning new recipes and techniques and generally just having so many people to discuss food with!

I figured for my blogoversary (not sure if that’s a real word but I’m going with it) post I would re-do my very first post. I wanted to update it a little and add some better photos. I’m not sure if it’s just my lack of photography skills or if this is just generally not a photogenic dish, but unfortunately these pictures aren’t a whole lot better!

I also want to express my thanks to those of you who nominated me for blogger awards! I was shocked and thrilled with each one. I had every intention of completing the required steps to receive them and pass them along, but I always got stuck trying to come up with all the unique facts about myself for each one! So I want to thank all of you here for your acknowledgement! Thank you to Lori and Ngan for nominating me for the Liebster Award, Jillian for nominating me for the Sunshine Award and Nancyfor the Dragon Loyalty Award! If I missed anyone, please let me know!

And now on to the food!  I chose Pasta e Fagioli for my first post because it was the first dish I really learned to cook myself and it got me interested in learning more about cooking.  I’ve made some small changes since the first time I posted it and I think it’s just a little bit better now!

Pasta e Fagioli
2 tablespoons olive oil
2 cloves garlic, peeled and smashedphoto(88)
4-5 carrots, peeled and chopped
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
16oz crushed tomatoes
1 tablespoon basil
1 tablespoon parsley
1 teaspoon oregano
1 bay leaf
30oz (2 cans) cannellini beans, drained
32 oz chicken or vegetable broth
3/4 box ditalini pasta
1/3 cup heavy cream
Pecorino Romano or Parmesan cheese for topping

1. Heat the olive in a large saucepan over medium heat. Add the garlic and the carrots. Let the carrots cook for about 5 minutes than add the onions. Season with salt and pepper. Continue cooking until the carrots soften and the onions are translucent.

2. Add the crushed tomatoes to the saucepan. Stir in the reaming spices. Let the sauce cook at a simmer for about 30 minutes, stirring occasionally. After about 30 minutes, add the beans.

3. Add the broth, turn the heat up and bring the liquid to a boil. When it’s boiling, add the pasta and cook to al dente, about ten minutes.

4. Turn off the heat and stir in the heavy cream. Top with cheese (I like lots of cheese) and enjoy!

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Panzanella with Bacon and Sweet Balsamic Dressing

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As much as I’ve been trying to be very healthy lately, I have been and always will be a carb-aholic. I love bread of every shape and size and simply can never get enough. Therefore, it shouldn’t surprise you that I would he a huge fan of a bread salad. And if you’re already making the salad out of bread, why not add bacon? Now that’s a salad!

I received some great little yellow tomatoes in this week’s farm basket and their color just goes so great with the bacon and toasted bread. However, you can use any kind of tomatoes you like. I also added some spinach to this so I could feel slightly less guilty while eating it. I topped this salad with a sweet balsamic dressing which was just perfect. I’ve already eaten two helpings of this salad today – and it’s not even noon, oops! Oh well, I’m sure you’ll enjoy it as much as I am!

And to make things even better, it’s Fiesta Friday! Check it out and join the party!

Panzanella with Bacon and Sweet Balsamic Dressing
For the salad:
2 tablespoons salted butter
2 slices day old bread, cubed
3 pieces of crunchy bacon
1/2 cup tomatoes, chopped in half
1 cup spinach chopped into bite-sized pieces
2 green onions, chopped
1 tablespoon parsley, chopped
1/2 ball of mozzarella cheese, cubed

For the dressing:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

1. Add the salted butter to a pan on low heat. When the butter melts, add the bread cubes to the pan and cook until lightly toasted, about 8-10 minutes.

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2. In a bowl combine the bacon, tomatoes, spinach, green onions, parsley and mozzarella. Add the bread when it’s toasted and toss to combine all of the ingredients.

3. To make the dressing whisk all the ingredients together. Pour the dressing over the salad, enjoy!

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Tabbouleh

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I love making dishes that I can make a big batch of and bring to lunch every day for a week. This helps prevent me from going out and buying lunch. It also gives me a lunch I can look forward to – not just some sad sandwich that I don’t really want to eat. Tabbouleh is an excellent example of this, this recipe makes enough for nearly a week’s worth of lunches and paired with a nice warm pita it’s a lunch you’re sure to look forward to!

If you haven’t used bulgur before it’s a type of wheat that’s common in Middle Eastern cooking. You can find it in most grocery stores near the rice or the international aisle. Unlike other grains, you cook it by pouring boiling water over the wheat and letting it sit and absorb.photo(33)

This recipe is very light and fresh while still being filling. I definitely suggest making some pitas to go with it. This King Arthur recipe works every time! You can also substitute some of the flour for whole wheat if you like.

Tabbouleh
1 cup bulgur wheat
2 cups boiling water
1 pint cherry tomatoes, each cut into quarters
1/2 cup chopped fresh parsley
1/4 cup dried mint
6 green onions, chopped
1 cucumber, chopped (optional)
1/4 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice
1 1/2 teaspoon salt
1 teaspoon fresh ground black pepper

1. Place your bulgur in a heatproof bowl, boil your water and add the boiling water to the bowl with the bulgur. Cover the bowl with aluminum foil and let it sit for about 30 minutes, until the water has evaporated and the bulgur is softened. Fluff the bulgur lightly with a fork.

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2. While waiting for your bulgur, chop your tomatoes, parsley, cucumber and onions and add them to a separate bowl. Next add the mint. Once the bulgur has cooled, add the chopped vegetables and mint to it and stir to combine.

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3. Finally, make the dressing. Combine the olive oil, lemon juice, salt and pepper in a small bowl. Pour the dressing over the bulgur mixture and stir it thoroughly to combine.

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4. Chill for at least an hour before serving, enjoy!