Puttanesca Pasta

Recently I bought Luigi Vitelli Tomato Puree and there was a recipe on the side for Puttanesca Pasta. So I made it last night for the first time and it was a success. Both Nick and I really enjoyed this meal and I paired it with Pillsbury Garlic Rolls. You can use any type of pasta you would like, I happened to use Rigatoni since that is what I had in my cupboard.

Here’s the dish on how to make it:

Serves 4

3 or 4 Garlic Cloves (smashed)

1/4 cup olive oil

1 can (28oz.) Luigi Vitelli Tomato Puree

2 Tblsp Capers

4 Tblsp Black coarsely chopped (Gaeta or Kalamata type preferred)

10 sprigs fresh parsley (minced)

salt to taste

crushed red pepper to taste

Saute garlic in olive oil until golden brown. Remove garlic. Add capers and black olives and saute for 1 minute. Add the tomato puree, parsley, salt and crushed red pepper and cook over a high flame for 20 minutes, stirring occasionally.

I used 4 garlic cloves and used a jar of inexpensive kalamata olives. Don’t forget to remove the pits from the olives before you chop them. This is a very easy meal to make and very tasty. Enjoy!

In Love With Gnocchi Alfredo

Not only is this dish delightful on your pocket it is so incredibly delicious and easy to make. Tonight I made Gnocchi Alfredo for dinner. A recipe I got from the magazine Taste of Home. The magazine is filled with tons of great recipes, many of which are very affordable.

Both Nick and I loved this meal. Nick says its up there with my Garlic Fettuccine Alfredo and Chicken Cutlets. So I know it’s good.  I will say it is very filling so make sure you have lots of room in your belly.

Here’s the dish:

Prep Time: 20 mins.

Makes 5 servings

2 lbs. frozen potato gnocchi

3 Tbsps. butter

1 Tbsp., plus 1 1/2 tsp. flour

1 – 1/2 cups milk

1/2 cup grated Parmesan cheese

Dash ground nutmeg

1/2 lb. sliced baby portabello mushrooms

Minced fresh parsley, optional

Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1 Tbsp. butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cool and stir for 1-2 minutes or until thickened. Remove from the stir in cheese and nutmeg until blended. Keep warm.

Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.

Some addendum’s I made to the recipe… I used heavy cream instead of milk. Since we are not big fan of mushrooms, I did not use them. I also did not use parsley on the top of the pasta. I typically grate some extra cheese to put on top of the plated pasta. It did need a bit of salt and pepper as well as some extra cheese. I would leave that up to the individual because it is personal taste.

Let me know if you make this meal, I would love to hear your feedback.