Thursday, April 17, 2008

Foody Friday!

Since it is time for Foody Friday and since I am now involved in the Foody Friday Frenzy, I thought I would post one of my favorite recipes. I must be honest, I don't really cook. My husband is such a good cook that I don't really NEED to cook. Aside from that fact, I don't really ENJOY cooking that much. I especially have issues preparing meals with meat. I have a really, really good reason for it, but I'm not gonna blog it. Sooooo, here is my first recipe, and although I am NOT a vegetarian, since this is a meal that I prepare, it does not contain meat. It is a very easy recipe to double for a crowd as long as you have a big enough pot.


Pasta Puttanesca

servings: (not specified)
1 lb spaghetti or other thin pasta
2 35 oz cans Italian plum tomatoes
1/4 cup olive oil
1 tsp oregano
1/8 tsp dried red pepper flakes
1/2 cup black olives
1/4 cup drained capers
4 garlic cloves, minced
8 anchovy fillets, coarsely chopped (I use anchovy paste)
1/2 cup Italian parsley, chopped (I haven't used this)
2 tsp salt

Boil water (Hey! I can DO that!). Add salt and pasta. Cook until al dente. Drain. While pasta is cooking, Cut and quarter the tomatoes and drain off as much liquid as possible. Combine tomatoes and olive oil in skillet and bring to boil. Add remaining ingredients one at a time, stirring frequently. Reduce heat slightly and continue to cook until sauce has thickened to your liking. Serve immediately (or not!) over hot pasta.

Also, on the topic of food...we have a verdict, folks. Corn Bursts win over Corn Pops. They stay fresher in the resealable ziploc bag and hubby and I agree that they taste better, too. Ah, now you can rest easy.

2 comments:

Jenny said...

Tell me you didn't take that pretty picture. yummy. I knew you'd post this as your favorite food. It's soooo yummy!

Lee Shelton IV said...

As good as this is, I still prefer meals with meat. Yeah, I know, the anchovies technically qualify, but they cook down until they dissolve, so there ain't nothin' left to gnaw on.

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