2010 Show # 9

TUNA POMODORO

                                                             

INGREDIENTS:

8 OZ. WHOLE WHEAT PASTA, SPAGHETTI

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

1 FRESH GARLIC CLOVE, CHOPPED

2 MINCED ANCHOVIES, OPTIONAL

1 CAN TUNA IN OIL, DRAINED

¼ TEASPOON CRUSHED RED PEPPER

1 CUP DICED TOMATOES

2 TABLESPOONS FRESH BASIL, THINLY SLICED

 

DIRECTIONS:

BRING A LARGE POT OF OF WATER TO BOIL. COOK THE PASTA AL DENTE, WITH SALT ADDED.

MEANWHILE, HEAT THE OIL IN A LARGE NON-STICK SAUTÉ PAN ON MEDIUM HIGH HEAT. ADD THE GARLIC AND COOK, STIRRING, UNTIL FRAGRANT, ABOUT 1 MINUTE. ADD THE ANCHOVIES AND CRUSHED RED PEPPER AND COOK FOR 30 SECONDS. ADD THE TOMATOES , REDUCE THE HEAT TO MEDIUM, AND COOK STIRRING OCCASIONALLY, FOR ABOUT 8 MINUTES. STIR IN THE TUNA AND COOK UNTIL IT IS INCORPORATED INTO THE SAUCE AND HEATED THROUGH, 2 MORE MINUTES. DIVIDE THE PASTA EVENLY AMONG 4 PLATES, TOP WITH SAUCE AND GARNISH WITH THE BASIL.

 

                                        ITALIAN SAUSAGE AND ARUGULA PASTA

INGREDIENTS:

WHOLE WHEAT SHORT PASTA, SUCH AS SHELLS OR TWISTS

8 OZ. HOT ITALIAN SAUSAGE, CASINGS REMOVED

3 CLOVES FRESH GARLIC, CHOPPED

8 CUPS BABY ARUGULA OR BABY SPINACH

2 CUPS CHERRY OR GRAPE TOMATOES, HALVED

½ CUP FINELY SHREDDED PECORINO ROMANO CHEESE

FRESHLY GROUND PEPPER

1 TABLESPOON EXTRA VIRGIN OLIVE OIL

 

DIRECTIONS:

COOK PASTA AL DENTE. MEANWHILE COOK THE SAUSAGE IN A LARGE NON0STICK SAUTÉ PAN OVER MEDIUM HIGH HEAT, BREAKING IT UP INTO SMALL PIECES WITH A WOODEN SPOON, ABOUT 5 MINUTES. STIR IN THE GARLIC, ARUGULA AND TOMATOES. COOK, STIRRING OFTEN UNTIL THE GREENS WILT AND THE TOMATOES BEGIN TO BREAK DOWN, ABOUT 3 MINUTES. MIX WITH PASTA AND SERVE. MIX WITH PASTA AND ADD CHEESE ON TOP.

 

                                           HOUSE SALAD WITH LEMON VINAIGRETTE

INGREDIENTS:

2 TABLESPOONS FRESH LEMON JUICE

1 TABLESPOON RED WINE VINEGAR

½ DIJON MUSTARD

2/3 CUP EXTRA VIRGIN OLIVE OIL

KOSHER SALT AND FRESH GROUND PEPPER AND CAYENNE TO TASTE

 

DIRECTIONS:

IN A BLENDER COMBINE LEMON JUICE, VINEGAR AND MUSTARD. WITH THE MACHINE RUNNING, GRADUALLY ADD THE OIL UNTIL EMULSIFIED,

SEASON WITH SALT AND PEPPER