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Posts Tagged ‘garlic cloves’

Pappardelle with Carmelized Onions

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , on March 14, 2015| 1 Comment »

Pappardelle with Caramelized Onions

Pappardelle with Caramelized Onions

 This was supposed to be yesterday’s Friday meatless pasta but yesterday was spent cleaning the house and prepping for a small dinner party.  Just in case you were wondering  what I served and I hope you are, I made Chicken with Lemon and Olives and Rigatoni with Roasted Vegetables and Arugula.  I will post the chicken dish sometime soon. 

Back to today’s pasta – This dish is not a quick weeknight meal BUT certainly if you have about an hour and half  you will be rewarded with one delicious pasta dish.  We have to caramelize the onions first, so let’s start there with the Caramelized Onions.

INGREDIENTS:

6 TBS unsalted butter

15 medium yellow onions (about 6 lb), halved lengthwise and sliced 1/4 inch thick

2 tsp coarse salt or 1 tsp table salt

1 TBS sugar

DIRECTIONS:

In a 8 quart Dutch oven or heavy pot, melt butter over medium-high.  Add onions and salt.  Cook, stirring often, until softened and just beginning to brown, 35 minutes.

Reduce heat to medium.  Add sugar and cook, stirring often to scrape up any browned bits stuck to the bottom of pot, 35 -40 minutes (lower heat if bottom of pot begins to scorch).

When done, onions should be deep golden brown and have a jam-like consistency.  Remove from heat; season with salt.  Let cool completely.  (To store, refrigerate in an airtight container, up to 2 weeks)

INGREDIENTS:

Coarse salt and ground pepper

9 oz pappardelle or wide egg noodles

2 TBS EV olive oil

1 cup Caramelized Onions, finely chopped

2 garlic cloves, thinly sliced

1/4 cup fresh lemon juice (from 1 lemon)

1/2 cup fresh parsley, coarsely chopped

DIRECTIONS:

In a large pot of boiling salted water, cook pasta until al dente.  While pasta is cooking, heat oil in a large skillet (braising pan) over medium-high.  Add onions and garlic and cook, stirring frequently, until garlic is fragrant, 1 minute.

Remove 1 1/2 cups pasta water from pot and to skillet.  Drain pasta and add to skillet.  Cook, tossing occasionally, until liquid reduces to create a sauce that coats pasta, 3 minutes.  Add lemon juice and toss.  Serve pasta topped with parsley.

Recipe from Martha Stewart EveryDay Food

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Classic Spaghetti Puttanesca – The Macaroni Marathon

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , on February 27, 2015| Leave a Comment »

Classic Spaghetti Puttanesca

Classic Spaghetti Puttanesca

Growing up in an Italian Catholic family, Fridays were meatless in our house, and I don’t just mean during Lent!  However, since it is Lent and today is Friday, I thought I’d post a typical Italian Friday pasta dish.  Of course I wouldn’t eat it because I don’t like anchovies, at least not in my pasta or on my pizza. It’s been only in the last two years that I’ve actually used anchovies in a dish and that’s because if you put one or two in a skillet with some heated olive oil, the anchovy will melt leave a subtle flavor behind.

INGREDIENTS:

1/4 cup EV olive oil

1 1/2 cups of grape tomatoes, quartered lengthwise

2 TBS capers, rinsed, drained and coarsely chopped

3 anchovy fillets, minced

1/3 cup pitted Kalamata or other brined black olives, coarsely chopped

2 garlic cloves, minced

1 1/2 cups tomato purée (from 15oz can)

coarse salt and ground pepper

1 lb spaghetti

DIRECTIONS:

In a large skillet, heat oil over medium-high.  Add grape tomatoes, capers, anchovies, olives, and garlic and cook until fragrant and tomatoes soften, about 5 minutes  Add tomato purée and season with salt and pepper; cook 2 minutes (sauce with be separated).

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente.  Reserve 1 cup pasta water;  drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta.  Season to taste with salt and pepper and serve immediately.

Recipe from Martha Stewart’s Everyday Food

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