Tuesday, April 8, 2008


Made up artichoke heart and anchovy marinara over pasta
Baby brussel sprouts

Hot tea
Today was one of those days. We got some information about a potential job, requiring a move, and other considerations. There was so much talking and discussion that we didn't even begin to think about dinner until 8:30. Nothing on the docket sounded fast or effortless enough for such a late (and overwrought) start. So, we punted. M and I often make up a pasta sauce with what's lying around. It's easy, comforting, and occasionally transformational (see trollop pasta). Tonight's wasn't transformational, merely good and soothing. We sauteed diced onion in extra virgin olive oil, added a can of tomato paste and a dollop of anchovy paste, heating until it began to be fragrant. To this we added chopped artichoke hearts, capers, a can of tomato sauce, and pasta water. We then stirred in some chopped fresh oregano. We let this all simmer while the pasta and brussel sprouts finished. At the end we added a bit of sugar and pepper. Perfect for this weary night.

Prep Notes
Difficulty: Easy
Chopping: Onion, artichoke heart, oregano
Time: 20 minutes

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