pasta with tomato sauce

Unfortunate Events Pasta Puttanesca


Yields 2-4 servings

The things you’ll need

Ingredients

Sauce
  • 1 tablespoon olive oil
  • 1 clove garlic, peeled and well smashed
  • 2/3 cup strained tomatoes (or tomato paste)
  • ¼ cup pitted black olives
  • 2 tablespoons capers
  • 1/3 cup cherry tomatoes
  • 2 tablespoons chopped anchovies
  • Pinch of salt
  • 1 tablespoon Italian parsley, finely chopped
  • 2-4 sprigs of fresh basil to garnish
Pasta
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 3 eggs
  • 2 tablespoons olive oil
  • ¼ cup water
Equipment
  • Large pot
  • Large sauté pan
  • Tongs
  • Rubber spatula
  • Pasta maker and cutter
  • Food processor
  • Liquid measuring cup
  • Bench flour
  • Cutting board & knife
  • Baking sheet lined with parchment
  • Clean towel for resting pasta

Let’s get started!

Sauce
  1. Heat olive oil in a large sautè pan over medium heat and sautè the garlic.
  2. Add tomatoes and lower heat slightly.
  3. Add olives, capers, cherry tomatoes, anchovies (optional), and a pinch of salt. Reduce heat slightly and simmer for 3 to 4 minutes.
Pasta
  1. Pulse flour and salt in a food processor until well combined.
  2. Make three small holes in the flour mixture and crack an egg into each well.
  3. Pulse the mixture until it starts to form pebbles and then drizzle in olive oil.
  4. Add water while pulsing until dough starts to come together.
  5. Remove dough from machine and knead a few times until smooth.
  6. Wrap the dough in plastic wrap and let it rest for 30 minutes.
  7. Cut the dough into fours, and roll each quarter through the pasta maker starting with the largest roller. Roll it through each number 2 to 3 times before making the number smaller.
  8. Roll the sheet through the pasta cutter attachment to create fettuccini.
  9. Toss the noodles in flour and let dry under a towel for about an hour.
  10. Bring a large pot of water to a boil with a pinch of salt and cook pasta for 1 to 2 minutes. Remove from water immediately and serve with sauce.
  11. Top with chopped parsley and basil.
  12. TaDa! Here’s a savory dish that the Baudelaire children would be proud to serve up!
Tomato Sauce

There is nothing that I love more than a bowl of pasta with tomato sauce. Tomato sauce is inexpensive, versatile, and so easy to make. You can literally let it stew for hours unattended while you do your thing. I am known amongst my friends and family as the tomato sauce queen. Here are some of my tips and also some of my favorite recipes. 🍅 

Thick Tomato Sauce 

The only way to make thick tomato sauce is to use canned tomatoes. Fresh tomatoes create a thinner sauce. Trust me. Don’t believe the haters who say that a complex sauce can’t be created in a half hour. They are liars! Thick tomato sauce is great for anything from ravioli to shells. It’s also better for weird pasta shapes (like wheels) than thin pasta, because it coats better. 

1. Pricing. There are different qualities of canned tomatoes, different brands costing anywhere from 89 cents to $6.00. You can taste a slight difference with the tomatoes themselves, but not enough to warrant dropping lots of money. I recommend just going to your local Dollar Store and buying bulk cans of whatever is cheapest. One 12 oz can of tomatoes makes two meals for me.

2. Canned variety. Sometimes I like to buy “fire roasted tomatoes” or “herbed tomatoes” to mix it up. Even with the stronger varieties, any initial taste they have will be mostly covered up by whatever you put in the sauce. Remember: fresh herbs are always better than dried ones! 

3. Building your sauce. If you’re going to put anything that needs cooking in your sauce (NOT meat, but any garlic, onions, mushrooms, carrots) cook these in a sauce pan first. Use oil, not butter. Add any dried herbs or spices you want to this initial mix. 

4. Get going. Add your tomato sauce to the pan and get it bubbling. Now is the time to add anything that doesn’t need cooking (olives, capers, anchovies, pickled anything). I like to use brines in my sauces, so I add them at this point. For example, if I’m making a puttanesca sauce, I’ll add my black olives and pour the black olive juice right into my pan. 

5. Taste it. Take a spoonful and taste it. If you don’t like it’s taste, add some more spices. If it’s too acidic, add tomato paste. At this point you can either turn it on low and let it cook for an hour, which creates a very rich and thick sauce. Or, you can cook some meat or veggies and add your fresh herbs. Always ad your fresh herbs in right before you’re about to eat! Otherwise they’ll wilt and you won’t taste their flavor. 

Some easy thick sauces:

  • Puttanesca: From Series of Unfortunate events (and also Italy). Cook garlic and onions first. Don’t let them brown too much, just get them not raw. Add your canned tomatoes, let the sauce sizzle while adding salt and pepper (don’t go crazy on the salt). Add anchovies, black olives, capers, and other pickled things (pickled mushrooms, jalapeños, pearl onions, etc). Pour your black olive juice right into the sauce pan. Let it cook until the sauce has absorbed the olive juice. Top with cheese.
  • Marinara: Brown some garlic and onions in olive oil. Add tomato paste to the pan after the onions and garlic have turned golden, and swirl it around so that it gets toasted. Add your canned tomatoes and any dried herbs you may be using (thyme, parsley, oregano… but be gentle with your oregano pouring). Let reduce if you added the dried herbs, otherwise add fresh herbs and serve immediately. Put this on your pizza or in your lasagna. 
  • Bolognese: Cook your meat first with oil, seasoning with cumin, garlic powder, pepper and salt. Or whatever spice blend you enjoy. Remove the cooked meat, and use the juices as the base for your tomato sauce. Pour your canned tomatoes and mix the sauces. Add chopped carrots or your other favorite vegetables. Cook until the veggies are fork tender, and add your meat back in. Hearty and warming! 

Thin Tomato Sauce 

This type of sauce always reminds me of summertime at my parent’s house when my mom would make her basil tomato sauce (see bellow). A thin sauce doesn’t have to be lighter than a thick sauce, but it definitely interacts with pasta differently and really needs a long pasta or a penne pasta to properly pick it up.

1. Fresh tomatoes. You don’t need to spend your lifesavings on beautiful heirloom tomatoes (in fact I’d urge you to just eat any heirloom tomato you happen upon raw). Any old tomato will do, even ones that are starting to sag and move towards the end of their lives. One fresh tomato makes two meals for me.

2. Cutting tomatoes. Cut the bottom of the tomato off and slice your tomato that way, cutting into the core. This way, no part of your tomato goes unused. For quick cooking, chop the tomato up small. If you have more time, leave large chunks to caramelize. You get a bit more flavor this way, but we don’t all have the luxury of time, so don’t stress about it.

3. Sauce base. With this type of tomato sauce, your base is 90% oil. The tomatoes themselves aren’t heavy enough to carry themselves, so do not skimp on the oil. I recommend cooking garlic and onions and browning them before adding your tomatoes. Allow them to dissolve into the sauce while you do your dishes or whatever. 

4. Acidity. Fresh tomatoes can make for a really acidic sauce. Make sure to cook some veggies or meat to help balance out the flavor. Cook these in a separate pan while your tomatoes are reducing. Remove them, and pour their juices into the sauce. I recommend bacon. 

5. Too much reducing/gloppy sauce. You may have to add water if your sauce becomes too reduced. Don’t worry if you add too much water, just let the sauce reduce to a comfortable consistency. Add your fresh herbs minutes before it’s done. I would skip the spices or dried herbs, their taste is too powerful for this sort of sauce. 

Some easy thin sauce combos: 

  • Hello onion: Caramelize half an onion. Chop it up into thin slices so that it will cook faster. Cook bacon and pour the drippings over the cooking onion. Add your fresh tomatoes and add water to help everything reduce. Be careful adding salt, the pasta will have salt from the bacon juices already. Add the crumbled bacon after you’ve turned the sauce off. 
  • Mom’s basil sauce: Using olive oil and chopped garlic, cook tomatoes with salt and pepper. Add basil when the tomatoes have reduced. 
  • Veggie blast: Brown onions and garlic (or not). After they’ve browned, add your favorite veggies to the sauce. I have a soft spot for squashes so I like to use eggplant and whatever squash we have in our fridge. I encourage you to get creative and to try different things. Add your tomatoes shortly after adding your veggies, because you don’t want the veggies to overcook and becoming mushy. Add spinach or kale after the sauce has reduced, and season heavily with salt and pepper. Seriously, veggies need salt.
6

whole wheat penne pasta (in a cream sauce) with chicken, sun-dried tomatoes and spinach

one pot wonder that is magical, flavorful, and delectable.

Ingredients

¾ box whole wheat penne pasta 

1 lb chicken breast, cut into large chunks 

2 tbsp minced garlic 

2 tbsp olive oil

1 jar sun-dried tomatoes (in oil) 

2 cups spinach

½ cup + 2 tbsp cup heavy cream

A little of the starchy cooking water from the pasta

2 tsp cornstarch

Seasoning mix of red chili flakes, Italian seasoning, paprika, salt, pepper, dried basil, and parsley 

1/3 cup grated Parmigiano Reggiano (Parmesan cheese)

Directions

In a large pot, boil water (salt it) and cook pasta to package instructions (usually 8 minutes or so until al dente)

In a deep skillet with high sides, heat the olive oil over medium high heat.

When the oil comes to temperature, add in the chicken and garlic, season, and cook until the chicken begins to turn light brown.

Once the chicken is partially cooked, add in the sun-dried tomatoes and oil and reduce the heat to medium low. Let the chicken and tomatoes cook for a few minutes

At this point, the pasta should be close to completion. Drain the pasta and reserve about ½ cup of the cooking water

Once the tomatoes have developed a little more color (darkened), add in the spinach and cover with a lid and let it wilt.

Once the spinach has wilted, add in the heavy cream, cornstarch, and cooking water. Let the sauce thicken over the course of a few minutes.

Once the sauce has thickened, add in the pasta, stir so that the sauce coats each noodle

Garnish with red pepper flakes and fresh grates Parmigiano Reggiano and serve

Enjoy!

5

Spaghetti with fresh tomato sauce, and Mother Nature’s wrath

Firstly, I want to say that I’m devastated by the hurricanes, floods, destruction, and despair that our precious country has endured over the past several weeks. It’s like Mother Nature wants to be sure we understand that global warming is real. I get it, but enough already. The good side of this, if you want to squeak out anything positive, is that people of all walks of life have pitched in to help. Florida’s mess is so deep and so wide it will take years to recover. I didn’t feel I could post about food or fun without first paying homage to the turmoil. Take care of each other my friends.

But in addition to everything else going on, the garden is getting away from us. It’s been a less than stellar year here for tomatoes, but the freezer is stocked with bags and bags of Frenched green beans, and the basil plant looks like a hedge. Weird squash are growing from volunteer seeds, and our lemon cucumbers are plentiful.

I have two wonderful friends who think of me when they run across stellar recipes. I’m posting this one today, and the next in the queue (maybe this weekend) is for a creamy, one-dish meal that cooks together in twenty minutes

This fabulous tomato concoction sat on our counter yesterday working its magic, and every time I walked by I couldn’t help but breath in the aroma. Garden fresh tomatoes were chopped and then swam in a bath of their own juices for six hours, along with garlic, olive oil, red wine vinegar, fresh basil, and some salt and pepper. After an afternoon of marinating, all of this tomato goodness was combined with hot pasta – linguine is recommended, but I used spaghetti and any pasta would do. We loved this fresh combination and I ate some of the leftovers today for lunch. Delicious! It was a perfect summer meal, and a great way to use up your garden tomatoes.

I don’t know the source other than it came from my friend Nancy, so thank you Nancy for the share! If I find out the source at some point I will include it.

Linguine with fresh tomato sauce

Ingredients:

  • 4 tablespoons olive oil, divided
  • 2 tablespoons minced garlic
  • 3 pounds ripe tomatoes, chopped (I used lots of cherry tomatoes)
  • ½ cup coarsely chopped basil
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • 1 pound linguine or spaghetti
  • 1 tablespoons olive oil
  • Fresh grated Parmesan cheese

Directions:

Heat 1 tablespoon oil in a heavy, small skillet over medium low heat. Add garlic and stir. Do not brown. Transfer to a large, non-aluminum bowl. Mix in tomatoes and their liquid, remaining 3 tablespoon oil, basil, and vinegar. Season with salt and pepper. Let stand six hours.

Just before serving, cook linguine or other pasta in a large amount of boiling salted water until just tender. Drain well. Transfer to large, preheated bowl. Add olive oil and toss well. Add sauce and toss again. Top with Parmesan cheese.

Kirby Café menu item translations

Kirby’s Fluffy Pancakes

Gently soft pancakes with a blend of fresh cream and custard cream mixed with raspberry puree to make Kirby’s pink expression.

Popstar Curry with Seafood Bits

A squid ink seafood curry that’s just right for the summer. Uses turmeric rice and rice flower to recreate Popstar and its two “rings.”

King Dedede’s Ultra Satisfying Plate

Tomato BBQ spare ribs, a teriyaki chicken thigh on the bone, and even a fluffy pancake with an egg sunny side up make for this ultra filling plate.

Whispy Woods’ Green Green’s Plate

A single plate that includes all rice flour bread, block olives, and sausage. With the addition of our house hamburer and fried white fish, it’s a very balanced meal.

Chef Kawasaki’s Cold Fruit Pasta with Carelessly Tossed-in Mango

A fruit pasta served cold, luxuriously made with fresh Italian ham and mango, along with basil sauce.

Maxim Tomato Health Restoring Pasta

A tomato sauce pasta served warm, made centrally of the freshest tomatoes plus heaps of other veggies.

Metaknight’s Secret Late Night Parfait

A parfait made from a base of chocolate soft cream and banana. The patissier’s craftsmanship shines with the Metaknight’s sword and cape decorations.  

Fountain of Dreams Sparkling Cocktail (non-alcoholic)

Watermelon syrup and blue curacao are used to display the Fountain of Dreams coloring. Sweet and chill, its flavor will leave with with memories.

Orange Ocean Juice with Yogurt Mousse

Passion fruit syrup mixed in with orange juice, topped with a freshly made yogurt mousse. This brisk drink is both sweet and sour.

Maxim Tomato Soup Cup

A chilled tomato and celery soup to cool you off this balmy summer. The M is made from both plain and chocolate choux pastry.

Kirby’s Macaroon Cookie Choux

This luscious cream puff is made from choux pastry filled with our original custard cream, along with two layers of pink fresh cream with raspberry puree.

Maxim Tomato Cupcake

Our original cream with raspberry puree tops this cocoa cupcake. With just a touch of pistachio.

Invincible Candy Cupcake

A cocoa cupcake topped with both tropical fruit cream and raspberry cream.

Star Rod Cupcake

A chocolate chip cupcake topped with our original, fresh tropical cream.

Nine Odd Tricks to Maximize Your Weight Gain

Hello gainers of all shapes and sizes. Today’s post is about tricks you can use to maximize your weight gain. From lighting to subliminal messaging to your plate size and color, I’m going to teach you how to trick yourself into getting fat. This post makes references to psychological, chemical, biological and historical studies, all impacting weight gain, and makes it easy to digest. Let’s get right into it!

Keep reading

4

Vegan Chickpea Penne 

A quick recipe that I shared on my Instagram story a little over a week ago. I boiled some penne pasta, sautéed a good amount of veggies and chickpeas and tossed it in a hearty tomato sauce. This meal is 100% vegan and 100% delicious. 

Meet Me -- Part One

Part One of the “Harry as your roommate” series! Get ready for a fluffy one :)

The Doorway

It seemed as if Mother Nature had a bone to pick with you judging by the way your insides were twisting and cramping up. Your hand flew to your side as another wave of pain slowly ached through your torso, causing you to wince and squeeze your eyes shut. You stayed in the position for a few seconds and then let out a huge puff of air when the cramps subsided (for now).

The work day had dragged on and on, and was made even more enjoyable by the visit of your favorite monthly gift. You’d been expecting it for a few days now, noticing yourself snap at comments meant to be funny, wanting to cry at that one commercial with the cute babies on it, and overall feeling delated. Or, rather inflated – you’d felt like a hot air balloon because of the way your stomach would bloat near the end of the day.

After saying your goodbye’s to your co-workers, you all but skipped out of the door, ready to finally be home after such a long day.

You pulled up to your building after driving for about 20 minutes through traffic and headed upstairs. In the hallway, you could hear a voice singing quite loudly. It didn’t take you long to recognize it to be Harry’s, your roommate. The two of you had met in a literature class in uni a few semesters ago when you’d worked on a project together. He put on a show, playing himself off as a rather sophisticated boy, but when it was just the two of you the real Harry came out – the one that would take every chance available to crack a joke, who could fall asleep nearly anywhere, and who was almost obnoxiously kind. You had almost clicked instantly, like it was a friendship that was meant to be and had been planned to happen by the Heavens above.

Turning the key in your door, you walked in to your apartment, Pink Floyd blasting through the air and Harry belting his heart out right along with it. He must not have heard you come in because he continued to dance around your small (but cozy) living room for a few seconds more, even with you standing in the doorway trying not to laugh.

“Enjoying yourself?” you asked, holding back a chuckle. It was quite a sight, and one of the first things all day to bring a smile to your face.

He startled, eyes wide, when he realized you standing there. You would have sworn you saw his cheeks grow redder as time passed, but he moved too quickly across the room to turn the music down for you to tell.

“Didn’t hear you come in,” he said, bashful.

“It’s okay,” you walked into the room, slipping off your jacket and throwing it over the couch, “Could hear you down the hall, you know.”

He smiled nervously, “Should that be taken as a compliment?”

“Up to you,” you started, “Wouldn’t want the neighbors to worry they had a walrus for a neighbor.”

He playfully looked hurt, bringing a hand dramatically to his chest, “Ouch, y/n! Go easy, yeah?”

“Sorry, it sounded lovely, dear,” your tone was anything but genuine.

“Tha’s more like it,” he winked at you, “How was work?”

Keep reading

6

Guys! I have a new phone and i think there are a lot of full days of eating are coming because the camera is the bomb 🎉
Today:
Breakfast: a glass of orange juice and chocolate Banana icecream 🍌
Post workout snack: unpictured cucumber (lol) and a protein Shake
Lunch: healthy whole grain spelt pancakes at my friends new place 🌞
Dinner: Glutenfree Pasta with lots of veggies, Tofu and cashew tomato Sauce
Dessert: medjool Dates stuffed with peanutbutter and some Dark chocolate 🍫
And Maybe i’m going to snack some Banana Chips later :)