Spaghetti alla Puttanesca

Like most people, I am constantly looking for quick and easy meals to make in the evening, and this recipe is ideal. It is great because most of the ingredients are things you can keep on hand in dried form or canned, so it can be made quickly without the need to go shopping.

Ingredients (Serves 4)

• 1/4 cup olive oil
• 3 large cloves garlic, minced
• 3 chopped anchovy fillets in olive oil, plus 1 tablespoon of the oil (optional)
  
• 2 1/2 cups canned whole plum tomatoes, chopped with juice
• 1/4 cup pitted black olives, chopped
• 1/4 cup capers
• 1 teaspoon fresh oregano, or 1/4 teaspoon dried
• 1 teaspoon fresh thyme, or 1/4 teaspoon dried
• 1/2 teaspoon red pepper flakes
• Salt
• 12 oz dried spaghetti or other strand pasta
• 3 tablespoons fresh flat-leaf (Italian) parsley, minced
  

Method

1. Bring a large pot of water to a boil.
   
2. In a large frying pan over low heat, warm the oil and garlic until fragrant but not colored, about 2 minutes.
3. Add the anchovies and their oil, and cook, mashing them with a wooden spoon, for about 2 minutes.
4. Raise the heat to medium and add the tomatoes and their juice, and the olives, capers, oregano, thyme, and red pepper flakes.
5. Cook, stirring frequently, until the sauce thickens, about 20 minutes.
6. Season to taste with salt.
7. Meanwhile, add 2 tablespoons salt and the pasta to the boiling water.
8. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.
9. Drain, reserving about 1/4 cup of the cooking water.
   
10. Add the pasta to the sauce along with the parsley, tossing to combine.
11. Add as much of the cooking water as needed to loosen the sauce.
12. Warm briefly over low heat to blend the flavors and serve.

Pasta with Simple Marinara Sauce

I have been asked many times what my favorite meal is, and despite the many elaborate, and sophisticated meals that I have eaten in restaurants, and painstakingly made myself, I always come back to basic Italian Marinara sauce and pasta.

I have sampled many different foods at the different food shows we attend but I am always reminded that the best food in the world is often the simplest. The beauty of this sauce is that it is quick and easy - anyone can make it, and it always tastes good. It is inexpensive, and you can make a huge batch and keep it in the refrigerator, or freeze it. You can use it in different ways - either use it as a simple sauce with pasta, or add chicken, shrimp or other seafood, and serve it with a green salad, and crusty bread. So, in these difficult economic times, it is a nutritious and inexpensive meal to make - and kids love it, too!

Marinara Sauce (serves 6)

• 1/4 cup olive oil
• 1/2 cup onion
• 1 clove garlic
• 3 cups canned Italian tomatoes, chopped
• 2 anchovy fillets, mashed (optional)
• 1/2 cup dry white wine
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1 tbsp. Italian parsley, chopped
• salt and pepper to taste

1. Heat oil in a saucepan, and saute onion and garlic until light golden.
2. Add white wine.
3. Stir in tomatoes, and all other ingredients.
4. Add salt and pepper to taste.
5. Simmer for 30 minutes.
6. Serve with spaghetti, or pasta of choice.

Spaghetti with Chanterelles in White Wine

One of the nice things about being part of the Little Italy Farmers market is that you are able to buy some really great produce from the local vendors, and get cooking tips and techniques at the same time.

Last weekend we bought some chanterelles from the resident "mushroom man" at the Date Street, San Diego market, and he suggested we make a white wine reduction with shallots to bring out the full flavor of these hard to find wild mushrooms, so that's what we did.

Golden chanterelles taste earthy and smell fruity, and are one of the most sought after wild mushrooms. Because of their subtle flavor, they work extremely well in simple dishes like the pasta dish shown above, or soups, casseroles, risottos and stir fries, which help bring out the wonderful flavors.

Like all mushrooms they require careful cleaning, as dirt gets stuck inside the gills (much like leeks), so rinse them under cold water for a few minutes, then pat them dry on a paper towel.

They are prepared in much the same way as any other mushrooms, you cut off the rough end of the mushroom, and depending on the size of the chanterelles you have (they range from the size of cultivated button mushrooms to about 6 inches in width), you can either leave them whole, or slice them. The outer skin on the mushroom can also be removed, if you prefer.

This recipe makes a really light meal, and you can also add pancetta or bacon (sauteed with the shallots), and serve the pasta with a tossed green salad.

Spaghetti with Chanterelles (serves 2)

Ingredients

• 1/4 cup olive oil
• 1 small shallot (finely chopped)
• 10 oz (approx) chanterelles
• 1/2 cup dry white wine
• salt and freshly ground black pepper
• 6 oz spaghetti
• few sprigs fresh Italian parsley

Recipe

1. Bring a large pan of water to the boil for the pasta. Once boiled add the pasta and cook according to the instructions for al dente.
2. In a large frying pan over a medium heat, warm the oil. Add the chanterelles and saute for 2-3 minutes until lightly golden. Remove from the pan and keep warm.
3. Add the chopped shallots to the mushroom liquid, and saute for 1-2 minutes.
4. Add the white wine to the onions and cook until most of the alcohol has evaporated, about 1 minute at a high heat.
5. Return the chanterelles to the wine and onion mixture, and season to taste with salt and pepper. Cook for a further 2 minutes (the mushrooms should be just cooked but still tender).
6. Drain the pasta and add the cooked pasta to the sauce, along with the Italian parsley.
7. Add a little more olive oil, if needed, and toss to combine.
8. Serve immediately and garnish with a sprig of parsley.

Spicy Italian Sausage Sauce with Penne

This is a variation on the traditional marinara pasta sauce, as it has the addition of hot Italian turkey sausages, and an abundance of colorful vegetables. The sweetness of the carrots and yellow pepper combines wonderfully with the hot peppery sausage.

You can use pork or turkey sausage, and both taste great. We chose turkey as it is the healthier option with less calories.

Ingredients

(serves 4)

• 3 hot Italian sausages, skinned and sliced
• 1/2 onion, diced
• 3-4 small carrots, diced
• 1 celery stalk, sliced
• 1/2 small yellow bell pepper, sliced
• 1 tbsp. olive oil
• 4 tablespoons red wine
• 1 can chopped tomatoes, drained
• 1 clove garlic, crushed
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 2 dried bay leaves
• 1 tablespoon tomato paste
• salt and pepper to taste
• basil leaves for garnish (optional)
• 8 oz dried penne

Method

1. Make the sauce: Heat the olive oil in a saucepan and saute the crushed garlic. Add the tomatoes, dried oregano, dried basil, bay leaves, and red wine and bring to boil. Cook for 2 minutes at high heat. Reduce the heat and stir in the tomato paste, salt and pepper.
2. Simmer the sauce for a further 6 minutes, then remove from the heat.
3. Meanwhile, heat a pan of boiling water for the pasta, and add the dried penne. Cook according to the instructions (about 10 minutes for al dente).

4. Skin the sausages, and cut into slices about 1/2 inch thick. Heat the sausages in a pan, adding a little water, if necessary - no oil is usually needed with Italian sausages. Cook for 5-6 minutes.

5. Add the chopped onion, carrot, bell pepper and celery to the pan and cook with the sausage meat for a further 5 minutes - 6 minutes until the vegetables are tender.

6. Add the marinara sauce to the sausage and vegetable mixture, and heat through.

7. When the pasta is cooked drain, and add to the sauce mixture.

8. Serve immediately, and garnish with the fresh basil leaves.

Chicken & Mushroom Pasta with Avocado Lemon Oil

One of the great things about being part of the farmers' market is that you get to try some amazing food. Not only are the fruits and vegetables the freshest, and tastiest you can buy, there are also many other products available, such as the avocado lemon oil, featured in this pasta dish.

This recipe conjures up everything about living here in Southern California. The chicken in this recipe is first grilled, a year round activity here, and the olive oil is made from locally grown avocados and lemons. The final dish is delicious, with a subtle balance of avocado, lemon and chicken flavors.

This oil is also great for dipping, or to make a simple vegetarian pasta by sauteing cooked pasta for 2-3 minutes in olive oil combined with crushed garlic.

Chicken and Mushroom Pasta with Avocado Lemon Olive Oil

Ingredients (serves 2)

• 2 skinless chicken breasts
• lemon pepper
• 4 tablespoons Avocado Lemon Olive Oil
• 2 cloves garlic, crushed
• 3 oz mushrooms, sliced
• 6 oz dried penne or rigatoni
• Several sprigs of flat-leaf (Italian) parsley
• Salt and freshly ground black pepper
• 2 tablespoons shredded Parmesan cheese (optional)

Method

1. Prepare the chicken for grilling. Wash and pat dry the skinless chicken breasts and brush with some of the avocado lemon oil, then sprinkle with lemon pepper.
2. Grill the chicken with the pepper facing down on a pre-heated medium hot grill for 7 minutes, turn and brush the second side with oil and pepper and grill for a further 5-6 minutes. Continue grilling, until no pink remains. The temperature of the chicken should be at least 165° F. Do not be tempted to turn the temperature to very high, as this causes the chicken to dry out, it stays moist if cooked more slowly.
3. When the chicken is cooked, remove from the heat, slice, set aside, and keep warm.
4. Boil the water for the pasta, then add the pasta. Cook the pasta according to the timing on the instructions (usually between 10-12 minutes for al dente pasta)
5. While the pasta is cooking, prepare the other ingredients. First crush the garlic, then roughly chop the Italian parsley, saving a few sprigs for garnish, and slice the mushrooms.
6. When the pasta is almost ready, heat the remaining avocado lemon olive oil in a saute pan.
7. Saute the fresh garlic in the oil for 1-2 minutes, then add the sliced mushrooms.
8. Add the sliced chicken to the oil mixture and coat.
9. Add the pasta to the oil, and mix in the Italian parsley, salt and pepper.
10. Cook for a further 1-2 minutes until the pasta is completely coated with the oil and garlic mixture.
11. Garnish with parsley sprigs, and serve with additional black pepper and Parmesan cheese.

This meal can be served with a green salad, and is great with a dry white wine, such as Pinot Grigio or Sauvignon Blanc, or San Pellegrino water with a slice of lemon.

Bella Vado Avocado oils can be found at the Little Italy Mercato in San Diego. Their website, bellavado.com, also gives you more information about this natural oil.

Rigatoni with Chicken & Capers

This is a great recipe if you are looking for a quick, nutritious meal that won't break the bank. It is basically a marinara sauce with chicken and capers added, served over rigatoni, but you can use any type of pasta, dried or fresh.

I have made this recipe with raw chicken pieces, and also ready cooked chicken from the supermarket - both work equally as well.

Ingredients (Serves 4)

• 4 skinless chicken breasts (cooked or raw)
• 1 teaspoon olive oil
• 2 cloves fresh garlic, crushed
• 1 14 1/2 oz can diced tomatoes
• 1-2 teaspoons tomato paste
• 2 bay leaves (dried is OK)
• Sprig of fresh basil, torn or 2 teaspoons dried
• Sprig of oregano, or 1 teaspoon dried
• 3 teaspoons of capers
• 1/4 cup white wine
• Salt and Pepper to taste
• 2 oz Dried Pasta per person
  

Method

1. Heat enough water in a saucepan to cook the pasta, and bring to the boil.
2. Heat the olive oil in a large saute pan over a medium heat. If using uncooked chicken, add to the pan and brown for 10 to 15 minutes, turning to brown evenly. Remove from pan and set aside.
   
3. Add the garlic to the pan, and cook or 1-2 minutes.
4. Add undrained tomatoes, wine, basil, oregano, and bay leaf.
5. Cut the chicken into 2-inch pieces, and return to the tomato mixture.
6. Add the capers and salt and pepper to taste.
7. Add 1 teaspoon tomato paste.
   
8. Leave to simmer while pasta cooks, adding more paste if required.
   
9. Add the pasta to the boiling water, and follow package instructions for cooking times.
10. When pasta is cooked, drain, and serve.

You can either mix the pasta and the tomato sauce together, or you can serve the sauce over the pasta, depending on how you prefer it. Serve with a mixed green salad tossed in a vinaigrette dressing, and you have a perfect summer meal.

Pasta with Spanish Rosemary Olive Oil

If you are looking for a light, and simple midweek meal, pasta often comes to mind. This is a recipe that you can make in literally minutes, it's delicious as a vegetarian dish, or you can add cooked chicken or shrimp to it, if you like - the Parmesan cheese is also optional.

The pasta is first cooked, then sauteed in virgin olive oil, with garlic and parsley, and seasoned. The olive oil I used is Mallafre Olive Oil Pressed with Rosemary from Catalonia, Spain, and is available in the Gourmet Fusion store.

Unlike other herb oils, this olive oil is not flavored or infused, but the sprigs of fresh rosemary have been pressed together with the olives and allowed to naturally separate and mellow, resulting in a fragrant Extra Virgin Olive Oil with a light scent and light rosemary after taste. I have used this oil before as a dip, and wondered whether the rosemary taste would be too strong in a pasta such as this, however, once mixed with the pasta and other ingredients, the rosemary flavor is remarkably subtle, and does not overwhelm the dish at all. If you do not have flavored olive oil such as this, you can either infuse your own with a sprig of fresh rosemary for about 10 - 15 minutes, or add fresh or dried rosemary to the oil while cooking.

Pasta with Spanish Rosemary Olive Oil
Ingredients (serves 2)

• 6 oz dried rigatoni or penne
• 4 tablespoons Rosemary Olive Oil
• 2 cloves garlic, crushed
• Several sprigs of flat-leaf (Italian) parsley
• Salt and freshly ground black pepper
• 2 tablespoons shredded Parmesan cheese (optional)
  
• 4 oz cooked chicken or shrimp, if desired
  

Method

1. Boil the water for the pasta, then add the pasta. Cook the pasta according to the timing on the instructions (usually between 10-12 minutes for al dente pasta).
2. While the pasta is cooking, prepare the other ingredients. First crush the garlic, then roughly chop the Italian parsley, saving a few sprigs for garnish.
3. When the pasta is almost done, heat the rosemary olive oil in a saute pan (or if using plain olive oil heat in a pan and then add the rosemary).
   
4. Saute the fresh garlic in the rosemary oil for 2 minutes.
5. If you are using chicken or shrimp add this to the oil mixture and coat.
   
6. Add the pasta to the oil, and mix in the Italian parsley, salt and pepper.
   
7. Cook for a further 1-2 minutes until the pasta is completely coated with the oil and garlic mixture.
8. Garnish with parsley sprigs, and serve with additional black pepper and Parmesan cheese.
   

This meal can be served with a green salad, and is great with a dry white wine, such as Pinot Grigio or Sauvignon Blanc.

If I am not in the mood for wine, I also like it with a glass of Pellegrino and a slice of lemon.

Marco Polo's Lobster Fra Diavolo

Marco Polo, who was born in Venice, Italy in 1234, is probably the most famous Westerner who traveled the Silk Road. His journey through Asia lasted 24 years taking him further than any of his predecessors, beyond Mongolia to China. He became a confidant of Kublai Khan (1214-1294) and traveled the whole of China, finally returning to tell the tale which has become one of the greatest travelogues of all time. This favorite Italian recipe has been named after Marco Polo because of the unusual combination of Italian ingredients and Chinese Szechuan Peppercorns which transform this usually fiery lobster dish into a subtle blend of aromatic herbs and spices which can be served with pasta or saffron rice.

Ingredients (this serves 3 using 1 lobster per person, but often half a lobster per person is sufficient)
3 lobsters
1/3 cup olive oil
2 cloves minced garlic
3 tbsp. onion minced
1/2 cup dry white wine
2 cups tinned Italian tomatoes
2 tsp crushed Szechuan pepper
1 tbsp. vinegar
1 tbsp. chopped fresh basil (or 1 tsp. dry)
1/4 tsp. thyme
1 tsp. marjoram
salt and pepper to taste
1 small bottle clam juice

1. Prepare the lobster: Have the lobsters split, the tails cut into two or three pieces and the carcass in half again, and the claws cracked. Remove the sack near the eyes and reserve the liver and coral if any. Often the fish store where you buy the lobster will prepare the lobster for you.

2. Heat olive oil in a saucepan, add lobster pieces, season with salt and pepper and saute, stirring frequently until all pieces are bright red.

3. Sprinkle with onion and garlic, add wine, stir and cook until most of the wine has evaporated.

4. Add all the other ingredients, stir well, cover and simmer for about 15 minutes. Add more clam juice if lobster looks dry.

This meal can be served over pasta or saffron rice (recipe below) with a green side salad.

To make the saffron rice
Ingredients

A good pinch of dried saffron threads
Cup boiling water
1 tbsp. olive oil
Approx. 2 oz long grain rice per person (I prefer long grain) - do not use quick cook rice
Bay Leaf
Cup of dry white wine
Small bottle clam juice


1. Steep a good pinch of saffron in a cup boiling water for about 10 - 15 minutes. This ensures that the fullest flavor and color of the saffron is distributed in the rice.

2. Heat the olive oil in a pan and when hot add the dried rice. Allow the oil to coat the rice completely and stir for about 1 minute.

3. Add the saffron liquid to the rice, followed by the white wine and half the clam juice and bring to the boil.

4. Add the bay leaf, cover with lid and lower temperature to a simmer.

5. Cook for approx. 20 minutes until rice is tender, checking regularly to make sure liquid has not dried out. If it has, add more clam juice.

Serve lobster sauce over rice.