Pasta Puttanesca

We don't eat a lot of pasta, but lately I've been craving a lighter pasta dish.  Generally, I love marinara and bolognese sauces, but don't really dig putting them on pasta - I'd rather put them over some spaghetti squash.  This time, I felt like pasta, but didn't want one of those heavy sauces, so I did my own version of Puttanesca.  It's mostly traditional, but a little of my own preferences thrown in there.  Came out really delicious.  When I minced together the garlic, anchovies, sun dried tomatoes and olives, it looked like a tapenade of the Gods!  I just wanted to spread it on some garlic toast!  Admittedly, I was spooning some of it onto the tomato halves, sprinkling some basil on top, and munching them that way as I was cutting them in half, heheh.  The dish was really quick and easy to make!

I was reminded the other day that I hadn't used anything from Rancid's new album with one of our recipes.  So here is another Rancid Recipe - the title track, "Honor Is All We Know".  -jen

PASTA PUTTANESCA
Prep Time:  10 minutes
Cook Time: 10-15 mimuntes
Difficulty:  Very easy
Serves:  4-6, depending on serving size

• 6 large garlic cloves
• 6 anchovy filets (I'm inclined to use the whole 2oz can)
  
• 1/4 cup sun dried tomatoes, diced
• 1/2 cup pitted kalamata olives (or green, or black, or D-all of the above)
• 12oz dried pasta (your choice: spaghetti, bow tie, rotini)
• 2 tablespoons olive oil
• 4-5 large scallions, diced (about 1/2 a cup)
• 1/2 teaspoon crushed red pepper flakes 
• 3/4 cup dry white wine (or chicken broth)
• 1 pint grape tomatoes, halved
• 2 tablespoons capers, rinsed
• 1/4 cup pasta water
• juice and zest of 1 lemon
• 1/4 cup basil, chopped or julienned
• 4oz Romano cheese, crumbled

Bring large stock pot of salted water to a boil while preparing the following steps.

Mince together garlic, anchovies, and sun dried tomatoes.  Roughtly chop the kalamata olives right into the minced mix.  Set aside.

Add pasta to boiling water, bring back to a boil, and then turn down to a low boil, cooking 6-8 minutes until al dente (still slightly under-cooked.  Pasta will cook more in skillet.)  Drain and reserve 1/4 cup of pasta water.

Heat oil over medium-high heat in a large, deep skillet.  Saute scallions and red pepper flakes for 1 minute.  Add white wine and simmer for 2-3 minutes, until wine has cooked down by half.  Add grape tomatoes and cook for 2 minutes.  Add the minced garlic, anchovies, sun dried tomatoes, olives and the rinsed capers.  Cook for 2 more minutes or until sauce is reduced and thickened. 

Add pasta to skillet mixture with 1/4 cup pasta water.  Cook another 1-2 minutes (sauce will mostly absorb into pasta).  Remove from heat and toss with lemon juice and zest, basil, (a dash more of wine, if you like,) and crumbled Romano.  Add salt and pepper to taste (careful with the salt since the olives, capers and cheese will add a lot of salt).  Serve immediately while hot, however, it is quite tasty left over cold, straight out of the fridge.

Blackened Chicken Alfredo

So this is an older recipe from five or six years back that we decided to resurrect and revitalize.  My brother, Drew, always raved about this one since it's creamy, cheesy, pasta goodness with some awesomely spiced chicken so this remake is for him.  I used some penne that I had around the house but you could use some fettuccine or whatever you prefer.  Also, the mushrooms and sun dried tomatoes are optional and can be added in quantities to your liking or not at all if that's what you prefer.

For musical accompaniment, The Vandals with Urban Struggle.  Cause it's the Vandals, that's why. - justin

BLACKENED CHICKEN ALFREDO
Prep time: 20min
Cook time: 25 min
Difficulty: Medium
Serves: 4-6

•  Enough water to boil 1 lb of noodles
• 1lb of noodles
• 1 lb boneless skinless chicken cut into 1 inch cubes or thin strips
• 1 tbs blackened seasoning
• 4 tbsp butter
• 1 cup chopped mushrooms
• 1 cup diced yellow or white onion
• 1/4 cup diced sun-dried tomatoes 
• 2 tbsp minced garlic
• 1/2 cup white wine (I used a pino grigio)
• 1/4 cup fresh lemon juice
• 1 tsp grated lemon zest
• 2 1/2 cups heavy cream
• 2 tsp Kosher salt
• 2 tsp ground black pepper
• 1 cup shaved or shredded Parmesan cheese
• 1/4 chopped green onions

Toss the chicken and the blackened seasoning together in a gallon ziplock and set in the fridge.  This can actually be done as early as the day before cooking if you really want to get those flavors in there.

Salt your pasta water generously and bring it to a rolling boil and add your pasta of choice.  Bring it back up to a boil and drop it to a low boil for 10 min, or until al dente.  Drain and set aside.

When you drop the noodles in the water, bring a cast iron pan up to heat over a medium burner and add 2 tbsp of the butter and let it melt.  Add your chicken that had been sitting in the blackened seasoning and let it blacken.  The milk solids in the butter, along with the spices in the seasoning, will turn dark and blacken as the chicken cooks.  Try not to move it around too much before the surface touching the skillet has time to caramelize a bit.  If it doesn't blacken completely, don't fret.  You're going to smother it in alfredo later anyway and it's going to taste awesome so no worries.

When your chicken has cooked, remove and set aside.  Return the pan to the heat and add the mushrooms, onions, and sun-dried tomatoes.  Saute for 3 minutes or until onions become translucent.  Add the garlic and saute for 1 minute more.  Add the wine, lemon juice, and lemon zest and simmer for 5 minutes, using a spatula or wooden spoon to scrape up all the brown bits from the bottom of the skillet.  Add the chicken that was set aside, the heavy cream, kosher salt, and ground black pepper and bring the heat up till the cream is at a low boil.  Allow it to reduce by 1/3.

After the cream sauce has reduced and thickened, kill the heat, stir in the butter, Parmesan and the pasta.  Mix well and allow the pasta to absorb some of that sauce.  Serve it up with the chopped green onions served on top and with a couple of slices of the sun dried tomato if you like!

Couscous Veggie Salad

So we've done a few couscous salads in the past but have continued to refine them over time till we've come up with this version.  It's very Mediterranean tasting, very light and refreshing, and a great side dish for a heavier main course or good as a main course all on it's own.  It's super easy to prepare and can be made in either large or small quantities with little to no trouble.  And it's fairly healthy as far as pasta salads go since it's loaded with fresh veggies and has no heavy dressing or anything on it.  I know, I know.  Cooking to Die for right?  Well, after a lot of artery clogging stuff we have to balance things, even if only just a little.  And who better to do some salad tunes than those rowdy hardcore boys from the east coast, Minor Threat?  So enjoy some Salad Days while you whip this dish up or while you eat. - justin

Couscous Veggie Salad
Time: 20 min
Serves: 6-8
Difficulty: Easy

• 1 cup instant couscous
• 1 1/2 cups chicken broth (water is okay but less tasty, even bouillon is better than nothing)
• 1 whole cucumber, peeled, seeded and diced
• 1 red/yellow/orange bell pepper, seeded and diced
• 1 medium shallot, minced fine
• 2 green onions, minced fine
• 1 cup broccoli, diced
• 1/4 cup green olives, finely chopped
• 1/4 cup feta cheese
• 1/4 cup fresh basil, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1/4 cup extra virgin olive oil
•  zest and juice of 1 lemon
• 1 tsp kosher salt
• 1 tsp fresh ground black pepper

I find it's best to prep all the veggies and whatnot ahead of time as it's a toss everything in the finished cous cous kind of dish and not much time is involved in anything but the prep.  If you happen to be using English or "hothouse" cucumbers, ignore the part about seeds as they won't be present.

In a medium saucepan, bring your stock to a boil.  Stir in the instant couscous, cover and turn off the heat.  Let sit for five minutes.  Transfer the couscous to a large salad bowl and fluff with a pair of forks until any large clumps are broken up. Add all the remaining ingredients and toss thoroughly.  It's that simple.  This can be served chilled or just after combining everything; it's up to you.