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Pasta Puttenesca with Garden Vegetables

This dish goes together really quickly, especially if your pasta is already cooked. Your favorite tomato sauce works great, embellished by the wine, crushed red pepper and anchovy paste. This dish is traditionally spicy-hot.

8 oz. pasta of choice, cooked al dente
1-2 Tbls olive oil
½ cup each chopped zucchini, yellow squash and red bell pepper
2 cloves garlic, minced
red pepper flakes, to taste
Minced black olives, or olive tapenade, or a mixture of black and green olives
1 Tbls anchovy paste
¼ cup red wine
2 cups basic tomato sauce
2 Tbls capers
Toasted Pine Nuts
Parmesan or Romano (optional – not a traditional garnish)
Salt and Pepper to taste
Fresh basil and Italian parsley

Heat olive oil gently in sauté pan. Add the squashes and peppers. Sauté until barely tender. Add garlic and red pepper flakes. Heat until hot, but do not let the garlic get brown. Add olives, anchovy paste, wine and tomato sauce. Heat thoroughly. Add pasta, heat thoroughly. Add capers. Transfer to serving platter. Garnish with pine nuts, fresh herbs and cheese.