There is nothing better than a fabulous fresh salad and tonight my fresh lettuces come from The Farm Stand in Bogue, my new favorite place thanks to Joann…beautiful lettuces, tomatoes and radishes and a bundle of bok choy for another night and I’ll make a simple French vinaigrette the absolute best way to enjoy the garden’s best greens.
A quick dinner after a busy day of running around is always a pasta dish of some sort and today I threw together a spaghetti Puttanesca a happy choice that takes a few spices, herbs, and pantry items that I always have on hand, pasta, tomatoes, and olives. Since I was the only one eating pasta I could spice it up to my taste…
Today’s ingredients list: 1-14 3/4 ounce can of San Marzano diced tomatoes
1 beautiful medium-sized heirloom tomato, medium diced
2 cloves of peeled, smashed garlic finely minced
a teaspoon or two of anchovy paste
Many splashes of white wine to deglaze the pan
2 tablespoons capers
Kalamata pitted olives as many as you want
Big fat garlic marinated deli olives
2-3 tablespoons EVOO
sprinkles of red pepper flakes
torn leaves of fresh basil and oregano
pepper if you like, but I don’t add any salt
A favorite pasta cooked al dente, tonight thin spaghetti
*Serve with a favorite grated or shaved cheese
Use a sauté pan large enough to hold all of the finished sauce and pasta, heat pan add EVOO, toss in the garlic and sauté for a minute, add anchovy paste to melt into the garlic and oil, deglaze the pan with a glug white wine, toss in the canned tomatoes with all of their juices, add the diced tomato, fresh herbs, toss in a few torn leaves of basil and oregano, pinches of red pepper flakes, and simmer/stirring for about 25-30 minutes. I add the pasta to the pan or put hot pasta in a serving bowl, top with sauce, and serve
Cucina Magia 
You must be logged in to post a comment.