kalanamak
....mmmmmmm....toss in some feta cheese and invite me over....
A "puttanesca" sauce is a favourite around here but don't believe the recipes that tell you to use canned 'tuna fish', buy some imported Italian salt packed anchovy.
Linguine with braised garlic? -----------------------------------
1 tsp. olive oil
1-4 cup slivered garlic
1 pound fresh pasta
3 tbs. chicken broth
1 cup freshly grated parmesan
a few drops of 100 year old balsamic (ok, a less expensive balsamic with a bit of brown sugar added)
salt and freshly ground black pepper
1 cup finely minced fresh Italian parsley
In a medium skillet, heat the oil over medium heat.. Add the garlic and lower the heat to a simmer. Cook the garlic, covered, for 5 minutes. Remove the cover and continue to cook the garlic just until it begins to brown lightly, 6 - 8 minutes. Do not let the garlic become too brown or burnt.
Meanwhile, cook the pasta, drain and place in a large heated serving bowl. Add the chicken broth, braised garlic and parmesan, and toss. Add the vinegar and salt and pepper to taste. Sprinkle with minced parsley and serve immediately. -------------------
Pasta with black olives ----------------------------
1 tsp.; canola oil
4 cloves of garlic, peeled and crushed
PHOTO OF THE WEEK, Turnip MysteryIt is a possibility. the OP should give it a try and put down a healthy layer of manure this winter (that would adjust both the deficiency and...
21 pounds fresh button mushrooms, cleaned and sliced
REC: Mixed AntipastoMixed Antipasto misc. side dishes 1 large garlic clove, minced 2 tablespoons balsamic vinegar 2 tablespoons red-wine vinegar 1-2 teaspoon crumbled dried...
3-4 cup imported nicoise olives in brine, pitted and chopped
1-4 cup of brine from olives
12 ounces pasta (penne is recommended)
1-8 tsp. freshly ground black pepper
2-3 cup minced fresh Italian parsley
In a large skillet, heat the oil over medium heat. Add the garlic and sautŽ for 2 minutes. Add the mushrooms and cook for 2 - 3 minutes, stirring frequently. Reduce the heat to low, cover and cook for 7 - 10 minutes or until the mushrooms are cooked and have released their liquids. Stir in the olives and olive brine, and cook for 3 minutesCOver and keep warm over very low heat.
Meanwhile, bring a large pot of water to a boil. Stir in the pasta and cook until tender but firm (al dente). Drain immediately.
ping: Wayne and Christine 8258On Mon 07 Nov 2005 07:48:48p, jillie wrote in rec.food.cooking: Well, thanks, Jillie. I'm not bragging, but there was a time not so many...
Stir the cooked pasta into the mushroom and olive sauce, add the parsley, and heat through. GRind plenty of black pepper over the pasta and serve immediately. --- J(obviously a pasta fanatic)L
