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Asparagus with oil and garlic…

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Before I begin I have to chant the mantra for all, or at least most, of the recipes which I post on this blog…this is so easy to prepare, and it is delicious and nutritious. Okay, that out of the way, this is a classic recipe for aglio e olio (oil and garlic). Most Mediterranean countries have versions of this, and nearly any foodstuff can be prepared in this manner. The classic, of course is pasta, but it is great with vegetables, potatoes, and even seafood or chicken. The key is in browning the garlic and hot peppers…it should be started in a cold pan then heated slowly until light golden-brown. At that point lemon juice is added, which forms a temporary emulsion and creates a light sauce which is literally bursting with flavor (see the two photos just below. Once you have the sauce nearly anything can be added. In this instance I added asparagus, but as aforementioned, it is applicable with a large variety of foods, especially pasta. For mare recipes cooked like this click here. The recipe which correlates with this photos is below.

Asparagus Aglio e Olio 

1 pound asparagus  

¼ cup olive oil 

3 cloves garlic, minced 

1 teaspoon crushed hot pepper 

½ teaspoon sea salt 

2 tablespoons water 

3 tablespoons lemon juice 

Trim the asparagus of their tough ends, discard the ends, then set the asparagus aside. Combine the olive oil, garlic, hot pepper, and salt in a skillet then place it over medium-high heat. Stir the garlic and peppers in the pan as it heats. Stir and cook the garlic continuously until it is golden-brown, then add the water and lemon juice. Stir the ingredients together then add the asparagus. Turn the asparagus in the sauce, then cover the pan with a lid for just a minute or two. Remove the lid and baste the asparagus with the garlic, oil, and peppers. Cook the asparagus until it changes color but is still crisp, al dente. Transfer to a plate and pour the sauce over the asparagus.

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The Eggplant and the Angry Tomato.

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Okay. So this is more about the angry tomato than it is an eggplant. Or, more specifically, the angry tomato sauce. But I’m jumping ahead. 

This past summer I ate at an Italian restaurant here in Buffalo and had a pasta dish with arrabbiata sauce. Oddly–for someone who cooks for a living and who really enjoys Mediterranean food–I had not heard of this sauce. I asked the server about it and they simply said it was a “spicy tomato sauce.” Hmm…I thought. Nonetheless, it was delicious. But I also thought $17 was a bit pricey for a plate of pasta and tomato sauce.


Anyhow, this past weekend I was in Toronto with family and we ate at an Italian restaurant. I saw the same dish on the menu so decided to order it. Again, it was delicious, but also pricey @ $21. 

I decided to look into it further to recreate it for myself. It turns out that the word, arribbiata, is Italian for “angry,” making reference to the spiciness of the sauce. And the server that waited on me last summer was correct, it is simply a spicy tomato sauce. 


Arribbiata sauce, it seems, is part of a trilogy of spicy Itlian tomato sauces. It is also the simplest. They all contain hot peppers, but of the other two, Fra Diavolo (Brother Devil) also contains anchovy, red wine, and usually shellfish, while putanesca (whore sauce) contains anchovy, olives, and capers. Arribbiata sauce, though, simply contains crushed red pepper…it could be, in a way, the base sauce for the others. 

This said, in the recipe I included below I added red wine, which is an option and also makes it closer to a Fra Diavolo sauce. I also added a bit of sugar, simply because I like it, but this is also an option. While the sauce simmered and pasta cooked I also diced and sauteed an eggplant, to which I then added some of the sauce, simply to make a heartier dinner. The recipe below represents just the sauce. 

In conclusion, this is about as simple a sauce as you can get but it is packed with flavor. It can be made in a half-hour or less and can be used for a base for others. Add meat or seafood or other vegetables if you like. If you’d like a recipe for Fra Diavolo, with historical info, read this earlier post.

Arrabbiata Sauce

(Angry Sauce)

Makes about 5 cups

¼ cup olive oil

1 small onion, diced

4 cloves garlic, minced

2 teaspoons crushed hot pepper

1 cup red wine

1 cup water

1 tablespoon sugar

1 (28 oz) can crushed tomatoes

1 teaspoon salt

1 bunch fresh basil, chopped

Heat the olive oil in a heavy pot over medium-high heat, then add the onion. Cook the onion, while stirring, for about 5 minutes, or until it just begins to brown. Add the garlic and crushed hot pepper and cook for another couple minutes, or until the garlic begins to brown. 

Stir in the red wine and water, bring to a boil, then lower to a simmer. Cook the liquids for a couple minutes, then stir in the tomatoes, and salt. Simmer the sauce for about 10 minutes, then add the chopped basil and simmer another 10 minutes or so.

Cookin’ Like Summertime….

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Tomatoes2 (small).jpg

Fresh tomatoes. Beautiful aren’t they? But you may be asking yourself what am I doing with fresh tomatoes in January. Well, I work in a grocery store. And as we all know grocery stores portray food as if everything were always in season. But also, one of the benefits of working in the particular store that I do is that food that is culled from the shelves and deemed unsalable (for a variety of reasons) is offered to the employees before being given to various organizations. This said, there were a bunch of packages of fresh tomatoes in which the seals were broken, thus they were not able to be sold. So this is how I found myself in possession of these beautiful tomatoes and cooked dinner with them on a cold, grey, and rainy January evening.

Anyhow, my son came over for dinner last evening and I made us Pasta Fra Diavolo (to read about the origin and etymology of the recipe, read this post). There is a recipe below for this dish, but the one that I made with these tomatoes was slightly different in that I used fresh tomatoes. The fresh tomatoes were first processed and then simmered down to a thick puree. The recipe that is listed is actually more appropriate for this time of year as it uses canned tomatoes. And as usual, this recipe is not carved in stone, it is simply a suggestion. Add or delete or interchange ingredients to suite your tastes.

sauce2

Penne Fra Diavolo with Halibut

Yield: 4 portions

3 tablespoons olive oil

1/2 small onion, diced

2 cloves garlic, minced

4 anchovy fillets

1 teaspoon crushed red pepper

2 teaspoons minced parsley

1/2 teaspoon basil

1/2 teaspoon sea salt

2/3 cup red wine

2 cups tomato purée

1 pound diced halibut

1/2 pound penne rigate

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Combine the olive oil, onion, garlic, anchovies, red pepper, basil, parsley, and salt in a skillet over medium heat. Stir and mash the ingredients with the back of a wooden spoon until the onion and garlic is translucent but not browned. Stir in the wine and simmer it for a minute or two, then add the tomato puree. Bring sauce to a simmer and cook it for 5 or 10 minutes. If the sauce becomes too thick thin it with a little water. While the sauce is simmering boil the pasta until al dente. Stir the fish into the sauce, bring it back to a simmer and poach it for about 5 minutes. When the fish is cooked gently fold in the pasta. Remove the pot from the heat and let it rest for about 5 minutes, allowing the flavors of the sauce and fish permeate the pasta.

Urban Simplicity.

Pasta with Broccoli, Garlic, Oil, and Other Good Things…

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I have posted this recipe–or variations of it–on other occasions, but not in a while. It is one of my favorites. And besides being so simple to make, it is also delicious, nutritious, and inexpensive. The recipe below is a basic one, but add or remove whichever ingredients you prefer. This recipe is delicious and applicable with most vegetable, and proteins as well. For recipes similar to this, click here.

Penne with Garlic, Oil, Broccoli, and Chicken Broth

Makes about 4 servings

3/4 pound whole wheat penne

1/2 cup virgin olive oil

1 tablespoon minced garlic

1/2 teaspoon crushed hot pepper

1/2 cup chicken broth

1/4 teaspoon sea salt

2 cups chopped broccoli florets

3 tablespoons grated Parmesan cheese

Cook the pasta and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked pasta, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Spaghetti con broccoli, aglio, olio e brodo…

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I haven’t posted this in a while but I made it for dinner tonight and thought I would. It is so simple but yet so delicious. Substitute any vegetable for the broccoli.  

Spaghetti con broccoli, aglio, olio e brodo

(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth) 

Yield: 4 servings

 

½ pound spaghetti

¼ cup virgin olive oil

3 cloves garlic, minced

½ teaspoon crushed hot pepper

1 cup chicken broth

¼ teaspoon sea salt

1 large head broccoli, chopped

2 tablespoons Parmesan cheese

Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Urban Simplicity.

Penne Pasta with Tomatoes, Basil, and Twice-Cooked Garlic

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This is such an easy summertime recipe you’ll want to make it all the time, especially if you have your own victory garden. It’s bursting with flavor and it comes from the vine-ripe tomatoes, twice cooked garlic, and herbs. And the best part is that the entire dish can be prepared in about 20 minutes (if you are somewhat organized). I finished the dish with a liberal sprinkling of crushed hot pepper and grated Parmesan cheese (which are not reflected in the recipe).

Penne Pasta with Tomatoes, Basil, and Twice-Cooked Garlic

Serves 4

½ pound whole wheat penne pasta

4 tablespoons olive oil

6 cloves garlic, peeled and sliced in half

1 small onion, diced

1 small bell pepper, diced

3 cups diced tomatoes

1 cup chicken broth

¼ teaspoon sea salt

1 bunch parsley, chopped

1 bunch basil, chopped

Cook the penne in plenty of boiling water, then drain it and set it aside. Combine the olive oil and garlic in a sauce pot over medium heat and cook the garlic slowly for 5-10 minutes, or until golden brown. Remove the garlic from the pot with a slotted spoon, leaving the oil in the pot. Turn the heat up to medium high, and add the diced onion and pepper to the hot oil. Cook the onions and peppers for a few minutes. While the onions and peppers are cooking, mince the cooked garlic. When the onions and peppers just begin to brown add the garlic back to the pot and cook for another minute or two. Stir in the tomatoes, chicken broth, and salt. Bring the liquid to a boil, then lower to a simmer, and cook the sauce until it reduces by about half and becomes slightly thick. Add the pasta to the sauce, gently turning it to coat it evenly and to reheat it. Then stir in the basil and parsley and remove the pot from the heat.


Urban Simplicity.

Another Pie…

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So yes, this is another variation on a theme. I made bread today and is often the case I took a small piece of dough and made a pizza with it while the bread was rising. For this one I used a whole-wheat sesame dough, tomato sauce, pesto sauce, broccoli and spaghetti squash aglio e olio, hot peppers, and four cheese (yum!). Links to recipes are below.

For dough recipes using 100% whole wheat flour, click here.

For a really simple 10 minute tomato sauce recipe, click here.

For pesto recipes, click here.

If you want to know how to cook nearly anything “aglio e olio,” click here.

Urban Simplicity.

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