Aglio Olio-Garlic and Oil Pasta

I have making Aglio Olio-Garlic and Oil Pasta for years...never, but ever, had I used anchovy fillets; it could be for the reason, that this is one of those 'hand-me-down' recipes that is by 'word of mouth' and only needs basic every day ingredients.

I own several Rachel Ray cookbooks...six, to be exact, and they are all 30 minutes or less meals. All of these cookbooks, except for 1...I paid 79 cents @Goodwill. They are all paperback, and all new books. One book which I got recently, was $3.00...also, from Goodwill. Yesterday, when I was checking out the cookbooks; even the paperback cookbook of Rachel Ray, was $5.00...still, a lot less than the retail price of $14.95. Prices have gone up on books at Goodwill...and now, they are selling their cookbooks @Amazon.com for probably less, and you would have to pay another $3.99 for shipping charge, as well. Although, if you buy $25.00 or more at Amazon; shipping is 'free'!

I'm so glad that I browsed through Rachel's 30-Minute Meals book, which every now-and-then, I consult for a quick meal. The addition of the anchovies really made a huge difference in the texture, and flavor of this simple pasta dish. You can use spaghetti or, linguine...I used a whole wheat spaghetti that stayed so firm to the bite=alt dente...and oh, so satisfying with a simple green salad, and nice crusty bread!

AGLIO OLIO-GARLIC AND OIL PASTA
Rachel Ray 30-Minute Meals

Ingredients

• Salt
• 1 pound spaghetti
• 1/4 cup extra virgin olive oil (EVOO)
• 1 container imported Italian anchovy fillets with red pepper flakes (2 ounces) – if you can't find these, use regular anchovies and add 1/2 teaspoon crushed red pepper flakes
• 6-8 large cloves garlic
• 1/2 cup finely chopped flat leaf parsley
• Freshly ground black pepper
• 1 loaf crusty bread

Serves 4

Preparation

Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and then the pasta. Cook to al dente according to package directions. Right before draining, remove and reserve one cup of the pasta cooking water.

Place a large skillet over medium-high heat and add EVOO, about one turn of the pan. Add anchovies, garlic and pepper flakes, if you’re using them. Break up anchovies with a wooden spoon until they melt into the oil and garlic mixture.

Add reserved pasta water to the skillet, and then add the spaghetti, parsley, lots of pepper and a little salt to taste. Toss together and cook for one more minute so that the pasta has a chance to soak up some of the sauce. Serve with chunks of crusty bread for mopping up the excess goodness.

This is our fall season in Palm Beach, Florida...as of today, temperatures have fallen to a comfortable and slightly cooler feeling of what seems to be fall. This evening, just before dark...checked out the skies. Gloomy and gray; still did not rain all day long. No falling leaves, just a more comfortable cooler temperature. that tourists love to get away from the cold and snowy climate.

We are not nearly...or will be near anywhere the cold temperatures that some of you are experiencing...some sudden snow, in my hometown, in Ohio and temp. @ 39 degrees F. That is way too cold for me!
Have a wonderful weekend to all you dear friends...and readers! Hugs,

Blueberry recipes

Still having plenty of issues with my new Windows 8...new camera, and now I purchased a new HP printer/scanner to be compatible with the new PC. Will just have to have patience in getting all the equipment together and will create a harmonious effect...as soon as it is all completed.

In the meantime, I will be posting a couple of old favorites from my blog, and a new one that I just discovered through Pinterest!

Click on the title to find this gorgeous Blueberry Mini Tart with  ... mascarpone cream filling!

I've been buying so much blueberries lately, just enjoying them sprinkled on my shredded wheat cereal in the morning, but will be making some nice desserts soon. I saved this gorgeous mini tart on my Pinterest board...the photos are amazing; professional photography...no doubt!
Always curious to find the actual source it came from, and I found it! Gladly sharing it with you!

Photo and recipe from a previous post of mine

LEMON BLUEBERRY BREAD
adapted  from The New Basic Cookbook

TOPPING (Streusel)
 1/2 cup sugar
1/3 cup un-bleached all purpose flour
4 Tbsp=1/2 stick unsalted butter, at room temperature
1 Tbsp grated lemon zest
1  teaspoon ground cinnamon

Stir the topping ingredients together in a small bowl, and set aside.

For the Bread/Tea Cake:

3/4 cup sugar
1/2 cup milk
1/3 cup sour cream
4 Tbsp=1/2 stick unsalted butter, at room temperature
2 eggs
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberris
Zest of 1 lemon
after zesting lemon, use the juice from it

Preheat oven to 375 degrees F. Spray a 9x5inch loaf pan with cooking spray
In a medium bowl, stir the sugar, sugar, milk, sour cream, butter, and eggs together, until smooth.
In a larger bowl, toss together,. the flour, baking powder, and salt. Stir the wet ingredients into it, and add the juice of the 1 lemon.
Carefully, fold in the blueberries, and the lemon zest, to combine.

Transfer the batter to the prepared loaf pan, and sprinkle with the topping, carefully patting it down a little.
Bake on 375 degrees for the first 30 minutes...lower the temperature to 325 degree F. and bake for an addition 25 minutes until topping is deep golden, and has formed a nice crunchy and thick crust.
Cool in the pan for about 10 minutes on a wire rack and transfer the loaf pan to continue cooling. Makes 1 loaf

 I would like to show off my new thrift find...a "fire king" oven proof blue glass loaf pan that I purchased at Goodwill, for $1.99. It's not as deep as your "pyrex" glass loafpans, but it really is pretty, and has a nice design on it. Besides the fact that it's such a bargain, this seems to be an antique from the sixties, or seventies. Have not seen one like that at all.

Sicilian Puttanesca Sauce 

my own recipe (recipe by Elisabeth)

(photo and recipe from a previous post of mine)

4 large ripe tomatoes
1/2 cup of white, or red wine ( I used white)
8 oil cured olives, or other black olives, pitted
4 Tablespoon extra virgin olive oil
also, extra for drizzling on top
3 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper
6 anchovies, rolled in capers (optional)
a handful of white mushrooms, sliced (optional)
12 fresh basil leaves
a handful of Italian fresh parsley (optional)
1 lb. fusili lunghi, or spaghetti
salt and freshly ground pepper to taste
grated Parmesan cheese

First thing you must do, is to drop whole tomatoes in boiling water, to blanch them, just enough to see the skin loosening, and taking them out of the boiling water with a slotted spoon. Add more water to the large pot that the tomatoes were blanching in, to boil the pasta. Run tomatoes under cold water to remove the skin, easier. Chop the tomatoes into small chunks, removing the hard core.

Heat the garlic an the crushed red pepper in a large skillet, adding the olive oil, over medium-high heat. Add the wine, let it cook down a little, and add the mushrooms, and cook until it sweats, and liquids released. Add the  chopped tomatoes, and cook for a few minutes. Do not let the tomatoes get soft, leave them in chunks. Add the olives, and anchovies with the capers, stir and heat though until it comes to a boil. Turn off heat, and cover, until you are ready to incorporate with the pasta. Drain pasta, reserving a small amount of pasta water, to add to the sauce if needed. Serve pasta in a large pasta bowl, adding the sauce on top, and drizzle with additional olive oil, and snipped basil, and parsley. Pass the Parmesan cheese. Serves 4. Absolutely divine pasta, you will ever taste!