Monday, May 04, 2009

Arrabbiata Dopo Lavoro

Since it's rare that I get home from work anxious to prepare anything to usual 541 standards (especially when it's just me) I'm gonna try to make note of some dishes simple and spontaneous enough to fend off the delivery guy's Pinto, yet servable without apology. This is a Patricia Wells recipe that is gratifyingly tasty for a meal you can make with stuff on-hand.


For 2:


Rigatoni, Penne, or other Tubular Pasta

1/3 cup Extra Virgin Olive Oil

4 cloves Minced Garlic

1/3 tsp (generous pinch) Red Pepper Flakes

14oz Whole Peeled Tomatoes (half a large can), pureed

1/2 cup Italian Parsley, snipped

Sea Salt 

Black Pepper


Put a medium pot of pasta water (with salt) on high right off the bat, and add noodles as soon at it boils; it'll be ready to serve as soon as they're done. Mince the garlic, and in a pan large enough to hold the noodles, sauté in the olive oil with the red pepper and a little salt. Puree the tomatoes (quick work with a hand blender), and add them to the saucepan when the garlic is just golden brown. Simmer the sauce uncovered, stirring occasionally, until it thickens up (roughly the same time as the pasta is done) and add salt and fresh ground pepper to taste. 


Wash and stem the parsley while  the sauce reduces, and locate scissors for it. When the pasta is just shy of al dente, drain it briefly and mix into the sauce, then cover while it absorbs the sauce until al dente (heat low or off). Finish the parsley prep by snipping it with the scissors into a coarse chop; Wells notes that this will release its flavor as well as a knife or food processor without the clumping. Mix in the parsley when its done, sparing just enough to sprinkle on each serving. 

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Monday, November 17, 2008

Eggs mimosa / deviled eggs

For those who run even later than the perennially late (see below), this may be for you. Devil eggs the night before, and all you have to do in the morning is eat them - easy!

Simply boil several eggs for 10 to 12 minutes, stop them cooking in cold water, peel, and cut in half horizontally (the short way). Remove the yolks, being careful not to damage the whites. Trim the white halves so that they stand nicely on their own. Mash the yolks together with a small quantity of mayonnaise or butter until you have the consistency of a creamy paste. You can also add paprika, cayenne, or any other spice you like. Season with salt and pepper. Now spoon this mixture back into the egg-white halves, and garnish with parsley or capers. Refrigerate, and then eat in the morning, or serve as an hors d'oeuvre.

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