Stir Fried Noodles

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Californians are still reeling from the shock and horror of the “worst storm to hit since 2008”. Chairs: knocked over. Drains: mildly over burdened. Pets: damp and smelly. It’s been a battle, but as usual we band together and find it within ourselves to overcome the trials and tribulations we feelĀ as struggling citizens of this “golden” state.
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Spaghetti alla Carbonara

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I’m really struggling to write this post. Not because the food was uninspiring, or I’m in a drunken stupor, or any legitimate reason. It’s all because I saw the Hunger Games this week and that horribly catchy (and quite disturbing) “Hanging Tree” song is running a repeat marathon on a loop in my brain. Please, someone have pity on me and play a T-Swift song to knock me off this track. I will pay you in pasta to do me this one small favor.
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One-pot pasta: Spicy Tomato Cream Sauce

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Sometimes I hate Pinterest. It’s an overload of awesome and my brain just can’t take it. No-bake peanut butter pretzel bark with a side of rainbows and magic beans! Seriously– who can resist? And when there are 60,000 of those flying in your face in perfect little columns of glory….doomed. Doomed to spend hours every day salivating without ever actually making anything! Oh sure, you want to cover your walls with DIY mason jar crafts and adorn the dinner table with 43 kinds of Baked Alaska, but you can’t because your productivity has taken a destructive nose dive. All you can do is scroll for more…and more…and more.

 

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Today I said “Enough, self! Get up and make something worthy of the Pinterest gods!” And it was done. All with minimal clean up, since my garbage disposal is broken and I’m too lazy to figure out how to fix it. So it goes.

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Oh, and it tastes good. I took some inspiration from Pasta Putanesca with the olives and anchovies, which make it salty and delightful and tummy-warming.

Spicy Tomato Cream Sauce

2 T olive oil
2 T butter
1 small red onion
2 cloves garlic
1/2 t red pepper flakes
1/4 white wine
12 oz pasta
2 c stock
1 c milk
1.5 c tomato sauce
1 t anchovies, chopped fine
1/2 c olives, cut in half
1/4 c fresh basil, sliced thinly
finely grated parmigiano reggiano
S&P (because of the anchovies, olives, and cheese, you will not need much salt)

Heat a large pot (if you are using linguine-type noodles, make sure that the pot is wide enough to fit the noodles laying down; otherwise, you’ll need to break them in half) over medium heat. When hot, add the oil and butter. When the butter is melted, add the onion and saute for a few minutes, or until softened. Add the garlic and red pepper flakes and cook until fragrant, about one minute. Add the wine and reduce for a couple of minutes. Add the anchovies and stir until a bit melted. Add the stock, milk, tomato sauce, and noodles. Bring to a boil, then reduce to low. Stir frequently and add more water if the sauce becomes thick and the noodles aren’t yet done. When the noodles are al dente, remove from heat and taste for salt. Top with olives and parmigiano cheese and serve over fresh arugula.

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