Saturday
Farfalle with salmon sauce (recipe in the comments)
Herb salad
Hot tea
Pecan Sandies (actually knock offs of Pecan Sandies, but you get the idea)
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We don't eat meals like the double decker tacos from yesterday very often and, boy, afterwards we need a quick and sure return to a more normal eating style. This is a new recipe, but was certain to fit the bill. A light, spicy red sauce for pasta with some salmon for body. The original recipe wasn't spicy enough, didn't contain enough garlic, and had no red wine, BUT it was a great inspiration for us. In the end, this turned out to be a lot like trollop pasta, one of our favorites. It's a bit weird that they're so similar, because other than fish and tomatoes they have dissimilar ingredients. One would think a sauce made with olives and capers would be very different from one without, but actually, no. Anyway,a yummy meal that brought us back to basics.
Prep Notes
Difficulty: Easy
Chopping: Garlic, parsley
Time: 35 minutes
Make ahead: Make the sauce ahead and toss with fresh pasta.
Reaction
J: "A return to our regularly scheduled cuisine."
M: "A new twist on a classic."
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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.
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1 comment:
Farfalle with Salmon Sauce – M & J (Inspired by Di Cecco Pasta)
Serves 4-5
3 T extra virgin olive oil
5 cloves garlic, sliced
2 6.5 oz cans boneless, skinless salmon, drained and flaked
1 15 oz can tomato puree
¼ cup white wine
1 t red pepper flakes
1 lb farfalle or other chunky pasta
¼ cup chopped parsley
Parmesan, for grating
Heat the olive oil in a large skillet over medium heat and add the garlic. As it is just beginning to turn slightly golden, add the flaked salmon and cook for a few minutes. Add the tomatoes, wine, and pepper flakes. Bring to a low simmer and cook, covered, for 20 minutes.
When the sauce starts to simmer, bring a large pot of salted water to a boil. Cook pasta until desired doneness. Reserve a cup of pasta water. Drain pasta and toss with sauce. Sprinkle with parsley. Add salt and pepper to taste and thin with pasta water as desired. Serve with grated Parmesan.
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