Saturday, September 27, 2008

Penne Puttanesca & Brussel Sprouts

I had friends over for dinner last night so the only photo I have is of the ingredients before I started cooking! We drank perseco (Italian champaign) and a nice Chiani and by the time dinner was ready pictures had slipped my mind.

Dinner was awesome. The penne puttanesca is a recipe from a friend that was actually eating with us last night. It is my sons Godfather. He is a incredible cook and used to come over and make this for us until I made him give me the recipe and I have been doing the cooking ever since. It is messy and I prefer to clean up as I go and when he would come over the dishes would pile up and it would be a long cleanup after dinner. Talk about beggars being choosers! I do appreciate when someone comes into my house to cook. Love it. But since I can make the meal just as good and clean up along the way I am somehow happier.

The brussel sprouts are probably the best that I have ever had. I got them from Judy at No Fear Entertaining but she adapted the recipe from Kalyn's Kitchen. Click on either of their names to get the recipe. They were awesome and I recommend them to anyone whether you like brussel sprouts or not!

Uncle Trey's Penne Puttanesca

1lb pasta
3tbs extra virgin olive oil (EVOO)
1 medium white onion (small/medium dice)
3-4 cloves garlic (chopped)
1/4 cup capers (straine)
1/4cup kalamata olives (strained, pitted, rough chopped)
2-28 oz cans of whole peeled tomatoes (chopped) -reserve liquid
3 anchovy fillets (I use the whole can!)
1 cup white wine (or chicken stock)

Heat big saute pan to medium high add EVOO and onion. Saute for a couple of minutes. Add garlic and anchovy fillets (I put them in the food processor for a quick spin first since I use the whole can) continue sauteing (I'm sure that is a word) until anchovies have dissolved and onions are transluscent. Reduce heat tomedum/medium low and add liquid from can tomatoes - reduce liquid by 1/4 while stirring occasionally. Add crushd red pepper lakes, kalamata olives, capers and chopped tomatoes. Reduce again by 1/4 while stirring occasionally. Add 1 cup white wine (obviously any kind will wok) - redce again by 1/4 while stirring occasionally. Salt and pepper to tast.

Boil noodles to al dente. Before straining pasta add 1/4-1/2 cup of noodle water to tomato sauce andstir to incorporate. Strain pasta and add to sauce - lightly coss to coat. Sprinkle with Parmagianno regianno.

Share/Eat/Enjoy...Now Life is Good! Manga!

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