Ok well really I remember most of the time to read the whole recipe start to finish but on those rare occasions,oh say a weeknight when we both need to be in bed early and you read the recipe halfway through preparation that the sauce takes an hour or so to cook,oh brother.A quick glance to the clock on the wall and a quick sympathy glance to my hungry husband and we're going to have a tasty,a bit tardy dinner.But darnit it's gonna be tasty I hope.
The theme for this week with the IHCC group was "Using Your Noodle",ha ! I chose Penne with Spicy Tomato Sauce from Giada de Laurentiis"s cookbook, Everyday Pasta .It was a wonderful choice of recipes and won the heart of that sympathetic husband of mine. Thank heavens.It was a fairly easy recipe and packed some rich flavors in that spicy tomato sauce.We loved it and I hope you will too! Here's how it all went down:
delicious blogs that could potentially catch your attention for an extended period of time.JUST DON"T DO IT. I did and it didn't turn out pretty.
delightful blogs you remember to add the carrots,celery,salt and pepper.Ok kid stick with it. And then you figure I got a few seconds to kill,back to blogs.Just real quick. UH...HUH.
Add in your tomatoes and bay leaf.At this point heat up a little skillet and add in the briney/salty goodness that makes this recipe shine.
Penne with Spicy Tomato Sauce
1/4 cup olive oil
1 small onion,finely chopped
1 garlic clove,minced
1 celery stalk,finely chopped
1 carrot,peeled and finely chopped
1/4 tsp salt,plus more to taste
1/2 tsp ground black pepper,plus more to taste
1 (28-ounce) can crushed tomatoes,with juice
1 dried bay leaf
8 anchovy filets packed in oil,minced
3/4 cup pitted kalamata olives,halved
2 TBL drained capers
1 tsp crushed red pepper flakes
1 pound penne pasta
3 TBL chopped fresh parsley
In a Dutch oven,heat the oil over medium heat. Add the onion and garlic and saute until translucent,about 10 minutes. Add the celery,carrot,and 1/4 tsp each of salt and pepper.Saute until all the vegetables are soft,about 10 minutes(maybe not that long really) Add the tomatoes and bay leaf and simmer uncovered for about 1 hour over low heat until the sauce thickens,stirring occasionally. Add 1 cup of pasta water if the sauce get to thick.
**During this hour cook you pasta according to package directions,so you have your pasta water to add when the sauce is done with its simmering. I'm just sayin.**
Place the anchovies and some of their oil in a small skillet over medium heat until they begin to melt,about 2 minutes. Add the olives,capers,remaining 1/4 tsp of black pepper and red pepper flakes.Saute until the olives are heated through,about 2 minutes. Stir the olive mixture into the tomato sauce and simmer over medium heat until the flavors blend,stirring frequently,about 5 minutes. Season with salt to taste. Add the pasta to the sauce,stirring to coat evenly and then transfer to a large serving bowl or plates to serve. Enjoy!