Sunday
Nigel's pasta (recipe in the comments)
Radicchio salad
Garlic bread
______________________________________________________________
This is one of the original dinners M and I made together, back when we first began cooking together. The inspiration comes from a cookbook I bought for M to help us with speedy dinner ideas, Nigel Slater's "The 30 Minute Cook". While we have some gems from this book (most notably this recipe), Nigel turned out to be a bit heavy for us. However, he marks a transition to better ingredients and an early interest in speedy, good food. The original recipe calls for anchovies, which we had never used until tonight (one extra thing to buy, maybe gross, etc). What an addition! I definitely recommend it, especially as anchovy paste is cheap, stores forever, and is a low impact food. If you're vegetarian, simply omit it - we loved it without for YEARS!
Note: Garlic bread is an unusual addition for us, but we are "carbing up" (and "fatting up"???) since two of my parents, who are on The Zone Diet, arrive tomorrow ;)
Prep Notes
Difficulty: Easy
Chopping: Roasted peppers
Time: 30 minutes
Make ahead: Ok made ahead (or for lunch), but best fresh.
Reaction
J: "Brings back memories!"
M: "Brilliant, Nigel!"
skip to main |
skip to sidebar
It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
The very special posts
About Me
- J
- Buffalo, New York, United States
- My family - J (wife, mother, and blog author), M (husband and father), and T (prodigious toddler) - loves to eat! Cooking and eating are our favorite creative enterprises, and a good meal is a work of art. Watch us as we try to keep our dinners diverse, make decisions about what we eat, and learn more about the food (and the blogging) universe!
Blog Archive
Foodie BlogRoll!
1 comment:
Nigel’s Pasta – Nigel Slater and M & J
Serves 4
1 lb medium egg noodles
6 bottled roasted red peppers, rinsed and cut into strips
6 T extra virgin olive oil
½ cup lemon juice (more to taste)
2 T capers, rinsed
¼ cup flat leaf parsley, chopped (heaping ¼ cup)
1 T anchovy paste (fine without, we made it that way for years, but better with)
2 c shredded mozzarella cheese
2 4 oz cans sliced black olives, drained with juice reserved (or 1 TJs can)
½ cup Italian-style panko breadcrumbs
Cook pasta.
Heat 3 T olive oil in a small skillet. Sauté peppers until sizzling hot. Pour oil from pan into a small bowl. Beat in the remaining 1.5 T olive oil and lemon juice. Add the capers, parsley, and anchovy paste. Mix well and season with pepper.
Drain pasta and return to the pan (do this quickly so some of the hot water is still clinging to the noodles - it helps melt the cheese). Add peppers, oil mixture, olives and cheese, mixing constantly to melt and evenly distribute cheese. Leave pasta pot on the stove’s lowest heat setting throughout dinner so that the cheese doesn’t congeal. Taste for lemon and olive juice (we often add some of both). Serve sprinkled with breadcrumbs.
Post a Comment