Lidia Bastianich's Capellini Capricciosi

From the kitchen of One Perfect Bite...This hearty pasta comes from Lidia Bastianich whose unlikely history is the "stuff dreams are made on." Beating incredible odds, this Yugoslavian refugee become a respected restaurateur, chef and cooking instructor; her specialty - Italian food. Her programs air on PBS and, while she's not an entertainer, Lidia is a teacher and she sure can cook. Some of her recipes are outstanding. The lure of Capellini Capricciosi begins with a siren's song - the aroma of bacon. Onions are added to the pan and as they begin to caramelize the chorus swells. Just before the coda, hot pickled peppers (pepperoncini), Italian tomatoes and copious quantities of Parmigiano Reggiano are folded into the mix. A final toss with steaming capellini and a ready fork brings us very close to the one perfect bite of our quest. This is a 40 minute wonder! If you haven't tried this pasta you are missing a real palate pleaser. Here is how it's made.

Spaghettti with Garlic Oil and Fried Eggs

From the kitchen of One Perfect Bite... This quick and delicious recipe comes from Mark Bittman who described it as a light and quick Spaghetti Carbonara. While I think it tastes more like Aglio e Olio, it regardless makes a perfect light supper to mark the end of a busy day. The Silver Fox was out for the evening and I wasn't in the mood for anything heavy or time consuming, so I decided to make this for myself. It takes about 15 minutes to put this together and I think you will enjoy this if you are in the mood for a meatless meal. My only caution is to be sure that you do not over cook the eggs as they fry. It goes with out saying that the pasta must be hot and the dish should be served immediately. I like to serve it with cheese and a good grind of black pepper. Here is how it is made.

No Matter What You've Heard... - My Recipe Rotation - Pasta Puttanesca

From the kitchen of One Perfect Bite...I hope some of you share my affliction. I have a habit of falling in love with certain dishes and making them so often that more temperate souls tire of them and pray they'll be put them to rest. I get all of that, save for the "put to rest" part. I've been making Puttanesca for better than 40 years now and have yet to tire of it. As a matter of fact, just thinking of it lightens my step. Granted, I love the heady favor of capers and olives and I have never been able to resist any form of noodle, but I think this sauce is really special. Before featuring the recipe for the first time, I did some research that dispelled a lot of notions about the origins of this Neapolitan favorite. Here is what I found and originally posted.

Ladies of the evening are credited with creating this pasta dish. While that makes the origins of the dish more interesting, there's not a lot to support the claim. Pasta Puttanesca did not become popular until the 1960's. A more likely truth can probably be found in the purses of frugal Italian housewives. The sauce is made with a handful of ingredients, many of them leftovers, and by using a bit of this and a bit of that, a filling and delicious pasta could be made for pennies. I'm not completely immune to kitchen fable and romance. My favorite story regarding the origins of the dish comes from the book "Top 100 Pasta Sauces" by Diane Seed who reported, "My introduction to this famous pasta dish occurred when I overheard two elderly priest discussing the pros and cons of spaghetti alla puttanesca ("whore's spaghetti") as they deliberated over the menu in a Neapolitan restaurant. Made of ingredients found in most Italian larders, this is also known as spaghetti all buona donna - the good woman's spaghetti - which can be misleading if one is not familiar with the ironic insult "figlio d'una buona donna" - son of a good woman." Now how does that explain how this particular sauce got its name? In the 1950's Italian brothels were state owned. Italian prostitutes were, for all intent and purposes, civil servants, but they were only allowed to shop once a week and could not shop with "good" Italian housewives. Their meals were made from odds and ends and tinned goods in the kitchens of the brothels. This sauce became one of their specialties. They did not create it, but they sure made it popular. When I was working and my ravenous teens could not wait for a "real" meal, this became one of my go-to suppers. I could have it on the table in 20 minutes and quell the revolution before it gained a foothold in my kitchen. I made this at least once a month back then and it is still a favorite of mine on days when the clock runs out before my schedule does. It's perfect for a Lenten Friday supper. Here's the recipe.

Pasta Puttanesca...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon freshly minced garlic
1 pound spaghetti
2 tablespoons salt
3 tablespoons olive oil, divided use
1/2 to 1 teaspoon hot red pepper flakes
4 teaspoons minced anchovies (about eight fillets) or 1 heaping tablespoon anchovy paste
1 can (28-oz) diced tomatoes, drained, reserve ½ cup juice
3 tablespoons capers, rinsed and drained
1/2 cup black olives (kalamata) pitted and chopped coarse
1/4 cup minced fresh parsley leaves and or basil

Directions:
1) Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, mix garlic with 1 tablespoon water in a small bowl; set aside. When water is boiling, add salt and the pasta; stir to separate the noodles. Cook the pasta until al dente. Drain then return pasta to pot. Add 1/4 cup reserved tomato juice and toss to coat.
2) While pasta cooks, heat 2 tablespoons oil in a large skillet set over medium heat. Add garlic mixture, pepper flakes and anchovies to pan. Cook, stirring, frequently, until garlic is fragrant but not brown. Stir in tomatoes and simmer for 8 minutes.
3) Stir capers, olives, and parsley into the sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt and pepper to taste. If desired, sprinkle an additional tablespoon of olive oil over pasta before serving. Serve immediately. Yield: 4 to 5 servings.

                    

                                      Older Posts

                   One Year Ago Today:                                                    Two Years Ago Today:

         The World's Best Lemon Bread                                            Weekly Menu for 10-27-2013

              Three Years Ago Today:                                                    Four Years Ago Today: 

             Spiced Harvest Pancakes                                                      Turkish Tomato Rice

Spaghetti Carbonara

From the kitchen of One Perfect Bite...A much longer day than anticipated led to a much simpler supper than I had planned last night. This recipe has never failed me and this version of pasta carbonara seems to end up on my table whenever I am pressed for time and need to serve something that is fast and easy, but also delicious. The recipe comes from Cook's Illustrated magazine and like most all of their recipe, it is flawless in its execution. So, if you like bacon, pull out that red gingham tablecloth, grab a bottle of Chianti, some crusty bread and a bagged salad and you can have a feast in minutes. The recipe is self-explanatory, so, without further ado, here is how this stellar version of pasta carbonara is made.

Back to School Suppers - Pasta with Fennel, Sweet Sausage and Wine

From the kitchen of One Perfect Bite...I first featured this Patricia Wells recipe in 2008. While this pasta dish captures the soul of regional French cooking, it's not at all fussy and it is so simple to make that you might want to include it in your your collection of back to school suppers recipes. Pasta, sweet sausage and fennel are simmered together in a rich wine reduction before being coated with a mixture of egg and cheese. The shimmering sauce clings to the pasta and your first bite reveals flavor that rarely comes from a sauce so spare and easy to prepare. So, gather the family around the table for this simple pasta feast. Here is how the dish is made.

Table for Two - Pappardelle or Fettucine with Sun-Dried Tomato and Pesto Sauce

From the kitchen of One Perfect Bite...This pantry meal is a cook's twenty minute wonder. The recipe is simple to make and while some of the ingredients are a bit pricy, this is a great dish to prepare for folks who are hungry and in a hurry to eat. It also happens to be a one pot meal and that makes it perfect for cooking in small or inadequate kitchens. While it's important to note that oil-packed tomatoes cannot substitute for the sun-dried variety, a commercially prepared pesto sauce will be no problem. The pappardelle is substantial enough to serve as a main course, especially if it is served it with Parmesan cheese. I do hope you'll give this recipe a try. While it is scaled to feed two people, quantities can easily be doubled to feed four. Here is how the dish is made.

Pappardelle with Smoked Salmon, Caper and Dill Sauce

From the kitchen of One Perfect Bite...I've had this recipe for nearly six months now and I've made it three times. That's a good measure of how much I enjoy this simple, but festive, pasta. I found the recipe in Fine Cooking magazine and it has become one of my go-to recipes when I have unexpected company for dinner. Because of where I live, there is always smoked salmon in my freezer and this recipe is a great to see it is not wasted. Pappardadelle, which you can see in the inset photo, is available in our local markets and I make it a point to keep a bag of it in my pantry. The dish takes about 20 minutes to make and that gives me extra time to spend with my guests. While I make the pasta with heavy cream, you can use half-and-half if you'd like. I wish I had more recipes like this one, and if you have any you'd like to share with me and the folks who read my blog, send them this way. I'd love to have them. In the meantime, give this recipe a try. Here is how this very special pasta is made.

Israeli Couscous with Mushrooms and Mixed Vegetables

From the kitchen of One Perfect Bite...We were given two beautiful tuna steaks today and I wanted to pair them them with something that would highlight, rather than mask, their flavor. We haven't had Israeli couscous in an age, and I thought this would be a great time to start working it back into our meals. I also had a bag of it in my pantry that had to be used before it became fodder for the compost pile. My first adventure with the grain was a sorry looking mess that tasted like a lumpy gruel and looked like BB pellets. The fault was entirely mine, and normally, I would have given myself credit for the old college try and moved on to something else. However, I was sick to death of rice and potatoes, so I decided to give the couscous one more try. I looked around but couldn't find a recipe that appealed to me, but the 2 cups of couscous sitting on my pantry shelf kept nagging at me. Sad to say that most most of my creations start as failures. For those of you not familiar with the product, Israeli couscous is a small, round semolina pasta. It's sometimes called pearl couscous or maftoul, and it resembles barley or very small, white peas. I wanted to give the couscous as much flavor as possible, so I decided to toast it and use spring vegetables to give it more flavor and take it to another level. I'm happy to report my fixes worked and the recipe has achieved "keeper" status in our household. While I highly recommended this dish, I do have a small caution to share with you. Not everyone likes the chewy texture or size of these pellets. Unfortunately, there is really nothing you can do about that, so do be forewarned and consider working with a smaller pasta. Here is how my version of Israeli couscous is made.

Bob's in the Kitchen - Pasta Puttanesca

From the kitchen of One Perfect Bite...Mary loves noodles, and while she prefers them in Asian presentations, I've never seen her turn away a good Italian pasta. This is one of her favorites and, fortunately for both of us, it is easy to make. I know there are hundreds of versions of this recipe, but Mary's is one of the best. Her recipe is straight forward and it can be made with ingredients that you probably already have in your pantry. Those of you who enjoy hearty Mediterranean flavors will really enjoy this dish. The recipe can be found here.

Linguine with Tomato Cream Sauce and Cheese

From the kitchen of One Perfect Bite...Menus, like rules are meant to be broken. Not arbitrarily, mind you, but there are days when even your best effort won't get the meal you planned to the table on time. That happened to me today. We had unexpected guests and chatted for so long that I had to revise my dinner plans. I needed to come up with something, that while simple to make, would be delicious and could be made from ingredients I had on hand. Working quickly through my options, I settled on this pasta which takes about 20 minutes to prepare. I had garlic bread and ice cream in the freezer, a bagged salad in the crisper and an unopened bottle of Rioja left from the holidays, so there would be a meal, bare bones to be sure, but enough to feed four adults whose appetites were no longer gargantuan. Once I had gathered all the ingredients, I rolled up my sleeves, took a deep breath and had dinner on the table in just a bit over 30 minutes. It was nice, but I'm glad this doesn't happen often. One is supposed to be Zen-like in their dotage and I am here to tell you this is no way to find enlightenment. The pasta is obviously easy to make, but don't discount it because of its simplicity. It really is delicious and I think you'll enjoy it. It is inexpensive to make and it would be perfect for those of you who are looking for Meatless Monday recipes. Here is how this lovely pasta sauce is made. 

Table for Two - Pantry Pasta with Garbanzo Beans

From the kitchen of One Perfect Bite...Each year we have a rain that truly marks the end of summer. It's usually a prolonged downpour that drenches as it "droppeth.....upon the place beneath." The rain, in deed and fact, is more biblical than Shakespearean, and gentle, I assure you, it is not. Errant blooms that clung to summer are beaten to the ground as they fall victim to the relentless tattoo of fall rain, but worse still is what the arrival of damp does to curly heads and running shoes. Fortunately, we are a hardy lot and while we may look soggy and unkept, the rain invigorates and renews a tired landscape from which color had begun to fade. With the rain comes the ancient need for fire and the valley, which a week ago smelled of fires gone amok, now is fragrant with the perfume of mesquite that is used to fuel stoves and fireplaces. It was a good day to read and set a spell and enjoy the first warming fire of the year. I was so lost in the comfort of the fire and the steady tattoo of rain beating on the roof, that I left myself no time to prepare the dinner I had planned. I fell back of this quick pasta recipe from Better Homes and Gardens magazine and enjoyed it enough to pass it onto you. This meatless dish is truly a pantry pasta that you can have it on the table in less than 30 minutes. Here is how its made.

Garlic Scapes and Garlic Scape Pesto with Linguine

From the kitchen of One Perfect Bite...Sometimes a gal has to strike when the iron is hot. That certainly is the case with garlic scapes, alternately known as garlic whistles in some areas of the country. Scapes are the curly shoots that grow from the tops of garlic plants. They are pleasantly fragrant, but less pungent than garlic and milder in flavor than mature cloves we usually deal with. The scapes have wonderful color and a freshness that mature bulbs lack. The trouble is, they are only available for a week or two before disappearing from markets for another year. The Silver Fox and I first had scapes in China where nothing edible is wasted. The brilliant green shoots were briefly stir-fried and served over steaming rice. The dish was quite nice, though the flavors were a bit strange to the uninitiated Western palate. The scapes looked like chives but were sharper in flavor and offered more resistance to the tooth when eaten. It was a lovely introduction to what the Fox dubbed "a new green thing." I had to wait a year before they were locally available, but I grabbed a small bunch as soon as they appeared in farm stands. I personally think the scapes are most enjoyable in their raw, uncooked, state, so I decided to make a pesto to use on a batch of homemade linguine that I planned to serve with a huge salad and homemade bread. It made for a lovely, once-a-year, type meal. I have never seen scapes in a grocery store and I suspect their season has passed in your area, but I wanted to share the recipe with you before it was lost in the dark recesses of my memory. I hope you'll keep it the dark recesses of yours, where it can be culled when next season rolls around. Here is how the pesto is made.

Child's Play - Penne Pasta Skillet

From the kitchen of One Perfect Bite...Here's a simple family meal that young cook's can make with little or no supervision. It relies on a commercial spaghetti sauce for flavor, so a bevy of spices is not required for seasoning, and better still, even young hands can have this 5 ingredient, 1 pan wonder on the table in about 30 minutes. That makes this a perfect dish for the summer kitchen and you'll find it's a nice meal to serve after a long day in the sun or on the water. The recipe comes from the Kraft test kitchen, so it is nearly foolproof. While I prefer to use Rao spaghetti sauce and penne pasta when I make this dish, any sauce and small pasta can be substituted. If you are looking for a quick and tasty meal, or a way to keep the kids busy, do give this a try. It's truly child's play. Here is how this simple skillet meal is made.

Linguine with Smoked Salmon and Capers

From the kitchen of One Perfect Bite...I really like this recipe. I don't make it often because the sauce for the pasta uses heavy cream. I feel guilty when I use it, but the sauce is very, very good and I've convinced myself that the use of cream once or twice a year will not kill anyone. I have, however, included a recipe for a quick white sauce for those of you who would like to try the pasta without the cream. This sauce comes together in 10 minutes, so the dish is perfect for those nights when you are harried, but still want to serve something special to your family and friends. I like to use Nova lox when I make this pasta because it is always available and its quality and flavor are consistent. I do hope you'll give this simple dish a try. The ingredients used to make it are special and I know those of you who try it will be pleased. Here is how the dish is made.