Tag Archives: garlic

Pasta al Pomodoro

This dish was pictured on the cover of the May 2011 issue of Bon Appétit magazine. It literally translates as “Pasta with Tomato Sauce” (thank you, GoogleTranslate). When I saw it, I desired it. When I desired it, I wrote it into my menu plan. When I wrote it into my menu plan, I purchased the necessary ingredients. And when I purchased . . . okay, let’s cut the the chase: I made it the other week. The result of my efforts: a silky, smooth, flavorful sauce that coats every strand of spaghetti. Somehow it manages to have both that fresh edge and also a subtle depth.

Now I’m not one to speak out against jarred spaghetti sauce–heavens knows that I always have a jar on hand to make emergency batches of Arroz a la Cubana. However, when you plop pre-made sauce on a pile of spaghetti, let’s be realistic: it ends up in a watery pile. Have you noticed that? The puddles of liquid that pool at the bottom of the plate? It’s kind of gross. The pasta and sauce have issues getting together.

This pasta does NOT have this issue. The sauce and the pasta become one. You can’t take a bite of one without getting the other. And together, they will conquer the galaxy.

If you’re just eating the pasta, it serves 3, but if you have bread and/or a salad, it stretches to 4 easily.

Ingredients

(Serves 3-4)

1/4 cup extra-virgin olive oil
1 medium onion, minced
6 garlic cloves, minced
1 pinch crushed red pepper flakes
1 28 oz can whole tomatoes, pureed
1 pinch kosher salt
3 large sprigs basil
12 oz spaghetti noodles
1/2 cup pasta water (reserved)
2 TBS cubed cold butter
1/4 cup finely grated Parmesan or Pecorino Romano cheese

Mince the onion very finely.

In a 12” skillet with deep sides, heat the olive oil over medium-low heat.

Add the minced onion and cook for about 12 minutes (until softened) stirring frequently.

While the onion is cooking, puree the can of whole tomatoes . . .

. . . and mince the garlic.

You’ll notice I added a few more cloves to the mix after that initial shot of all the ingredients together. Adding more garlic is a compulsion with me, and I can’t be expected to control my urges in that area.

Add the minced garlic to the onion . . .

. . . and cook for 4-5 more minutes, still stirring frequently.

Add the pinch of red pepper flakes and stir for 1 minute.

By now it smells so good in the kitchen that I’ll totally understand if you start weeping uncontrollably.

Turn the heat up to medium and add the pureed tomatoes and a pinch of kosher salt to the onions/garlic.

Cook for 20 minutes, stirring occasionally. If you have a splatter screen, use it at this juncture! If you don’t (like me) please expect to clean the stove thoroughly from the red tomato polka dots after dinner.

The sauce will reduce nicely during those 20 minutes, as you can see here.

Plus I’ve heard that the acid tomatoes will soak up the iron from the cast iron skillet and give me a little extra boost in terms of my metallic needs.

As you wait for the sauce to become perfect, grate up the Parmesan cheese . . .

. . . and cube the cold butter.

Once the sauce is done simmering, take the pan off the heat and stir in the basil sprigs.

Note: we’re talking 3 whole sprigs here, not just 3 leaves. I tore off a couple leaves and set them aside for garnish.

Set the pan aside.

Heat 3 quarts of water in a large pot. Salt the water generously, and when it boils, add the pasta.

Cook 2 minutes short of al dente. We’re undercooking the pasta because we’re going to finish it off in the sauce, where it will absorb all the flavor during it’s final minutes of cooking. Reserve 1/2 cup of pasta water (just scoop it out in a measuring cup) . . .

. . . and drain the pasta.

Discard the basil, add the pasta water to the tomato sauce . . .

. . . and bring the sauce to a boil. Add the pasta . . .

. . . and cook for 2 minutes (until al dente), tossing with tongs so that the sauce coats all the strands of spaghetti.

Remove the skillet from the heat and stir in the cold butter and cheese.

Toss the pasta until the butter and cheese are melted and incorporated.

 Serve with extra basil and cheese to garnish.

Let’s dig in!

Yes, yes, yes. See how beautifully the ingredients have married?

So this is a little more trouble than using premade sauce, but if you have a little time, it’s so worth it. And now, a nice bottle of red would round things out perfectly.

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30-Minute Chicken Tagine

Hi everyone! I am back from Guadalajara! All toilets, I am pleased to report, were in full working order. Not a single large spider was spotted. We were also not kidnapped (as I briefly feared when my boss recommended that we wear jeans instead of the business outfits we’d brought, having just been told by a Mexican friend that we should try to look as inconspicuous as possible). I view my non-kidnapping as a huge plus.

But of course, what kind of a story is ‘all was well’? Really, it’s no kind of a story. So be reassured: shenanigans were nonetheless afoot. A big week-long festival in Tlaquepaque (where we stayed) serenaded us with exploding fireworks, loud mariachi bands, and the crazy, energetic noise of people celebrating in the street. This went on all night long. And by ‘all night long’ I mean that we checked into our bed and breakfast around 8pm Monday evening, and when we came down for breakfast around 7:30am the next morning, the party was still raging. Not petering out, or winding down, or losing its steam–raging, I tell you. Raging.

Number of hours of sleep between check-in and check-out = 0.256. I was suddenly very grateful that our connecting flight had us at the Dallas airport the following night, where not a single enthusiastic mariachi man was in sight.

Now please don’t misunderstand me–I’m in full support of people partying in the streets, saying the Lord’s Prayer over a loudspeaker, and greeting the dawn with dancing and yelling. But those firecrackers sounded like bombs, man. And we kind of had a meeting with a client the next morning, type of thing. The short dozes I coaxed myself into throughout the night were populated with nightmares of large hairy rats whose heads I was trying to smash against the wall, except that I couldn’t quite get enough energy in my arm to do the deed with one try.

What does that dream mean? I don’t think that a detailed analysis would be fruitful at this point.

Anyway, it’s time for more food.

I am one of those people who mentally divide meals into two categories: weekend and weeknight. Being a workin’ woman these days, Monday through Friday there is simply no time to make most braises, stews, or roasts. The incomparable flavor of these dishes has been reserved, in my mind, for a Saturday or Sunday.

When I started leafing through my library copy of the fantastic cookbook ‘The Best 30-Minute Recipe,’ I read that the brilliant minds over at America’s Test Kitchen wanted to make stews, braises, and traditionally long-cooking things like lasagna into faster (but still delicious) weeknight versions. I may have pumped a fist in the air. In fact, if these people want to lead a revolution, I will follow. Take me to your leader.

Are you getting the feeling that I’m becoming obsessed with America’s Test Kitchen? Because if you are, that feeling would be correct, sir.

This recipe for Chicken Tagine that I bring to you today was a thrilling success. It all starts with microwaving chicken thighs to get the cooking done faster. I was skeptical at first–really? The microwave? Wouldn’t that make the chicken all gross and stuff? Where would the flavor come from? Well if there’s one thing I can state with confidence: there is no lack of flavor here! I still can’t believe it’s possible to make such a rich and wonderful dish in so short a time. The chicken is just as tender as if it had been on the stove for much longer. Rest assured that I’ll be bringing you more of this kind of recipe. I’ve been craving more ever since the last bite.

Ingredients

(Serves 5)

2 lbs boneless, skinless chicken thighs
Salt and pepper, to taste
2 TBS olive oil
1 onion, minced
4 cloves garlic, minced
2 tsp garam masala
1/4 tsp salt
2 TBS flour
1 14.5 oz can diced tomatoes
1 15 oz can chickpeas, drained and rinsed
1 cup chicken stock
1/3 cup quartered dried apricots
2 TBS minced cilantro

In order to make this work in 30 minutes, multitasking and prepping things in order is very important, so I’ll walk you through it as best I can. First up: getting the chicken started.

Season the chicken thighs generously with salt and pepper and place them in a single layer in a microwave-safe casserole dish (if you use a plate, the juices may run over and make a mess).

Cover the dish tightly with plastic wrap . . .

. . . and microwave on 50% power for 15 minutes. Now I couldn’t for the life of me figure out how to make my microwave go to 50% power, and since I suspected the manual was in a dusty spot under the couch where it was likely trod upon repeatedly by spiders, I simply did 15 minutes of ‘cook’ using the regular settings and it worked fine.

Now grab a large onion.

Give it a good mince. A good sharp knife is essential to performing this task quickly and safely.

Heat the olive oil in a Dutch oven or large pot over medium high heat. When hot, add the onion, garam masala and 1/4 tsp of salt, and cook for 5 minutes until the onion is softened.

Garam masala, by the way, is an Indian blend of spices that will rock your world. If you don’t have any on hand, just do a quick google search and you will turn up a million recipes telling you how to make your own by combining spices such as cinnamon, coriander, cumin, etc.

While the onions are cooking, get your chicken stock ready and open the cans of chickpeas and tomatoes (and drain/rinse the chickpeas under the faucet). Here they are, standing to attention.

Ready to jump into action at my beck and call.

While you’re at it, quarter the dried apricots. Such a lovely, bright orange!

You should also have time to mince up the garlic. I hope that multitasking doesn’t make your head spin.

Once the onion is softened, add the garlic and cook for 30 more seconds.

Add the flour . . .

. . . and cook for about a minute, until the flour is slightly browned. Stir constantly so that the flour doesn’t burn.

Pour in the chicken stock . . .

. . . and scrape up any brown bits from the bottom of the pot. Add the tomatoes . . .

. . . chickpeas . . .

. . . and the quartered apricots.

Stir everything in and then bring it to a simmer.

Cook for about 5 minutes on medium heat (until the apricots are soft).

During those 5 minutes, give the cilantro a rough chop:

The chicken should definitely be out of the microwave by now. Be careful when removing the plastic wrap so that you don’t burn yourself with the steam.

Turn down the heat to low and add the chicken thighs, submerging them in the liquid.

Add any juices from the chicken as well. Cover the pot . . .

. . . and cook for about 10 minutes, until the chicken is tender and cooked through.

The chicken is so tender that you can break it apart or shred it with a spatula before serving it, for optimal ease of consumption.

I’m all about optimal ease of consumption.

Stir in the cilantro and season the stew to suit your taste. I needed a little extra salt and pepper. Serve the Tagine over rice or couscous, with extra cilantro for garnish.

And there you have it–a wonderful stew adapted to the weeknight schedule.

You all have to try this. Have to.

Am I sounding bossy?

You know–don’t answer that question. Just obey.

Love,

The Older Sister Who Never Got Over Being a Bossy Older Sister

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