Puttanesca Pomodoro

Thursday, March 6

Puttanesca Pomodoro

Rating: 4.5

Our Vegetable Husband basket arrived on Wednesday, and it had a big bag of mixed lettuce! Yes please! This meant making some of my very favorite things – big, giant salads. I decided we should have a pasta dinner to go with this salad, and settled on the Puttanesca Pomodoro from Isa Does It. I love this recipe because it’s light, and fresh and loaded with olives. Plus, it’s one of the fastest recipes in the world to make since there’s minimal prep time – mostly just chopping tomatoes. The recipe calls for a fair amount of garlic (4 cloves), but of course, I added more. If you do oil-free, you could probably sauté the garlic in broth instead of olive oil. I let the sauce cook for little longer than the recipe says because it was a little bit juicier than I wanted it to be. Normally, we serve pasta by putting it on the plate first and then putting the sauce on top, but this time, we mixed it all in together as directed in the recipe. I don’t think it matters, other than I think the linguini got a better coating of the sauce this way. I’m really looking forward to summer when fresh, juicy tomatoes and basil are in abundance –this will be even tastier then.  I know I’ve said it before, but if you don’t have a copy of Isa Does It, get one. The salad I made was also delicious. Seth is usually in charge of salad because he’s better at it, but I made this one. The lettuce mix we got was so fresh and tasty. We also had some micro-greens on hand from the previous basket and I added those in along with the usual salad suspects of tomato, onion, olives and a few croutons. I wish I’d had cucumber as well. We had some homemade French bread in the freezer, so I wrapped it in foil and gently warmed it in the oven at 350 until it was soft and warm. We were in a bit of a hurry, so we didn’t make Seth’s Eighth Deadly Sin Garlic Bread. Instead, we dipped it into some garlic-infused olive oil with a little bit of sea salt and black pepper in it. Not the healthiest thing in the world, but… garlic.


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