Wednesday, September 10, 2008

september 10, 2008: frugal feasts pasta puttanesca, peter's garlic bread

Puttanesca Sauce
8 Generous servings at $.93/serving
2 Tablespoons Olive oil
2 Cloves of garlic, minced
2 Tablespoons capers
4 anchovy fillets packed in oil, chopped
1 teaspoon crushed red pepper flakes (or to taste)
Fresh ground pepper, about ½ teaspoon or to taste
1 cup Kalamata olives, pitted and chopped
2 large or 4 small cans diced tomatoes, undrained
Shredded parmesan or romano cheese and chopped parsley for serving (optional).
1 ½ boxes thin spaghetti or linguine

Bring a large pot of salted water to boil.
Start the sauce (directions below)
When the water boils, add the spaghetti and cook just until done. Drain and put in a large serving bowl. Toss with a little olive oil and set aside.
Sauce Directions:
Warm the olive oil in a large pan. Add the garlic and cook until fragrant, about a minute. Add the rest of the ingredients and simmer while the spaghetti cooks. Serve on top of the pasta.

Peter’s Garlic Bread
8 generous servings at $.75 per serving
2 sticks of butter at soft room temp
1 cup shredded parmesan or parmesan cheese
1 cup shredded mozzarella cheese
1 tablespoons “Texas Pete” hot sauce OR several dashes of Tabasco or to taste
1 tablespoon dried oregano
1 large loaf of Italian bread—just the regular, fat, unsliced loaf from the grocery store

Slice the loaf lengthwise but keep the side attached. Open flat onto a piece of foil large enough to wrap loaf in.
Mash together the remaining ingredients in a small bowl. Using a spatula, smear the butter mixture all over both sides of the bread. Close and wrap in the foil. Bake in the oven for 15 minutes. Remove, cut into inch wide slices and serve in a napkin lined basket.

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