21 6 / 2014

28 1 / 2014

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients: 12 ounces pasta (Shown  Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Optional Parmesan cheese for garnish Directions: Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.
Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients:
12 ounces pasta (Shown  Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Optional Parmesan cheese for garnish

Directions:
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.

Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

01 6 / 2012

Friday Dinner 
Ingredients: catfish filet, red peppers, red onion, a little spinach, a little heavy cream, parmesan cheese, lemon juice and pasta. The catfish filet was only $4.99 a lb, the red pepper was $0.99 and I got three lemons for $1. The remaining ingredients I already had at home. Yum!!

Friday Dinner 

Ingredients:
catfish filet, red peppers, red onion, a little spinach, a little heavy
cream, parmesan cheese, lemon juice and pasta.

The catfish filet was only $4.99 a lb, the red pepper was $0.99 and I
got three lemons for $1. The remaining ingredients I already had at home.

Yum!!

26 2 / 2012

08 9 / 2011

Confessional Ghetto Pasta Casserole (via Tastes Better with Friends )

Confessional Ghetto Pasta Casserole (via Tastes Better with Friends )

04 8 / 2011

Seafood Pasta at Il Bastardo
Thanks to @SaulColt who invited me out to dinner last night. All of his are interesting, and it is always fun to hang with Saul. Canadians rule!

Seafood Pasta at Il Bastardo

Thanks to @SaulColt who invited me out to dinner last night. All of his are interesting, and it is always fun to hang with Saul. Canadians rule!

29 6 / 2011

Gnocchi at Peperoncino 
Speck with gnocchi is a beautiful thing.

Gnocchi at Peperoncino 

Speck with gnocchi is a beautiful thing.

15 6 / 2011

fancyfastfood:

Papa Delle’s Puttanesca (Fancy Papa John’s) by Erik of Fancy Fast Food
Pizza is a versatile “ingredient” in the Fancy Fast Food kitchen.  Thus far, we’ve fancified Domino’s into a Chinese-inspired Dao Mi Noh Chow Mein and Pizza Hut into an Indian-esque Chicken Pizza Masala.  This time we’re turning to national pizza chain Papa John’s to make an Italian-inspired dish: pappardelle alla puttanesca.  This may not seem like a stretch (Italian pasta from pizza?), but let’s not forget that Papa John’s roots aren’t in Italy but in Indiana, home of Ball State University.Speaking of balls (how’s that for a stretch?),  you’ve got to have a pretty big set of them to take Papa John’s “better ingredients” for a “better pizza”, and repurpose them to make a “better sauce” fit for… a whore.  That’s what puttanesca is literally derived from Italian, anyway.  Thankfully, Papa John has olives, onions, anchovies, tomatoes, and other toppings for us to improvise with, so you can bend over and sell yourself for a bowl of fake pasta:
Ingredients (from Papa John’s):
1 large thin crust pizza with light sauce and no cheese, topped with anchovies, onions, jalapeños, banana peppers, olives, and double tomatoes (request that it not be sliced)
1 little cup of Papa John’s Garlic Dipping Sauce
PLUS: organic basil (for an extra touch of irony)
First, take off all the toppings: the tomatoes, the banana peppers, the jalapeños, the olives, the anchovies, and the onions.  Then use a fork and scrape off the sauce and any residual toppings left on the crust, and save it for later.We ordered the pizza unsliced, but now it’s time to take a knife or pizza slicer to the empty thin crust.  Slice it into strips — each about an inch in width — and then cut off the hard crusty edges on the ends.  Rinse your newly formed mock pappardelle noodles in a colander.Next, the sauce.  In lieu of fresh garlic and olive oil, start with the cup of Papa John’s Garlic Dipping Sauce; it’s full of oil anyway.  Pour it into a skillet over a medium heat, add in some onions, toss in the anchovies, and sauté.  To substitute a proper puttanesca’s chilies, dice some banana peppers; to substitute the capers, dice some caper-colored jalapeños.  Add them to the pan, along with the olives.  Dice the tomato slices and add them to the mix as well, along with the extra sauce you scraped from the crust.  Stir and sauté it all until it’s all blended together.Finally, the plating.  Place the mock pappardelle noodles into a fancy pasta bowl, and then top it with the “whore sauce” you just made.  Garnish with an ironic basil leaf, and presto: a mock bowl of pappardelle alla puttanesca fit for a whore, or your papa, or whomever has the balls to try it.

If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.

fancyfastfood:

Papa Delle’s Puttanesca (Fancy Papa John’s)
by Erik of Fancy Fast Food

Pizza is a versatile “ingredient” in the Fancy Fast Food kitchen. Thus far, we’ve fancified Domino’s into a Chinese-inspired Dao Mi Noh Chow Mein and Pizza Hut into an Indian-esque Chicken Pizza Masala. This time we’re turning to national pizza chain Papa John’s to make an Italian-inspired dish: pappardelle alla puttanesca. This may not seem like a stretch (Italian pasta from pizza?), but let’s not forget that Papa John’s roots aren’t in Italy but in Indiana, home of Ball State University.

Speaking of balls (how’s that for a stretch?), you’ve got to have a pretty big set of them to take Papa John’s “better ingredients” for a “better pizza”, and repurpose them to make a “better sauce” fit for… a whore. That’s what puttanesca is literally derived from Italian, anyway. Thankfully, Papa John has olives, onions, anchovies, tomatoes, and other toppings for us to improvise with, so you can bend over and sell yourself for a bowl of fake pasta:

Ingredients (from Papa John’s):

  • 1 large thin crust pizza with light sauce and no cheese, topped with anchovies, onions, jalapeños, banana peppers, olives, and double tomatoes (request that it not be sliced)
  • 1 little cup of Papa John’s Garlic Dipping Sauce
  • PLUS: organic basil (for an extra touch of irony)

First, take off all the toppings: the tomatoes, the banana peppers, the jalapeños, the olives, the anchovies, and the onions. Then use a fork and scrape off the sauce and any residual toppings left on the crust, and save it for later.

We ordered the pizza unsliced, but now it’s time to take a knife or pizza slicer to the empty thin crust. Slice it into stripseach about an inch in width — and then cut off the hard crusty edges on the ends. Rinse your newly formed mock pappardelle noodles in a colander.

Next, the sauce. In lieu of fresh garlic and olive oil, start with the cup of Papa John’s Garlic Dipping Sauce; it’s full of oil anyway. Pour it into a skillet over a medium heat, add in some onions, toss in the anchovies, and sauté. To substitute a proper puttanesca’s chilies, dice some banana peppers; to substitute the capers, dice some caper-colored jalapeños. Add them to the pan, along with the olives. Dice the tomato slices and add them to the mix as well, along with the extra sauce you scraped from the crust. Stir and sauté it all until it’s all blended together.

Finally, the plating. Place the mock pappardelle noodles into a fancy pasta bowl, and then top it with the “whore sauce” you just made. Garnish with an ironic basil leaf, and presto: a mock bowl of pappardelle alla puttanesca fit for a whore, or your papa, or whomever has the balls to try it.



If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.