Saturday, January 23, 2010

Caesar Salad Dressing

1/4 cup vegetable oil
2 tbsp grated parmesan
1 tbsp white wine vinegar
2 tsp dijon mustard
2 tsp anchovy paste
2 cloves garlic, minced
1/2 tsp pepper
1/2 tsp worcestershire sauce
3 tbsp mayonnaise

Whisk all ingredients together until smooth. Toss with romaine, croutons, and grated parmesan. Toss in a handful of roasted garlic cloves for a treat!

Pasta Puttanesca

Made this for a few friends last night... so yummy! This recipe makes more than enough sauce for 1lb of pasta so you could probably freeze half and save it for later!

1 small onion, minced
3 cloves garlic, minced
4 tbsp olive oil
8 anchovy fillets (about 1 can)
1/2 tsp ground chili flakes
1 28oz can tomatoes, chopped
3/4 cup crushed tomatoes
1-2 tbsp tomato paste
1 1/2 cups chopped olives (I use a mix of jumbo green and kalamata)
2 tbsp capers
Black pepper
2 tbsp chopped flat leaf (Italian) parsley
1lb of pasta
Grated parmesan

Heat the oil in a frying pan over a medium heat and cook the onion until translucent, stirring occasionally. Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies. ADD the chili flakes, capers, olives, tomatoes, crushed tomatoes, tomato paste, and pepper, and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. While the sauce is simmering, cook the pasta. Top drained pasta with sauce and parsley. Serve with fresh grated parmesan.