New favorite Pasta: Bucatini Puttanesca

 Bucatini is one of my new favorite pastas. It's hearty and takes flavors really well. When I was searching for new ideas for it, recipes for the classic Italian dish Puttanesca  kept coming up, so I decided to try one. This has quickly become a favorite recipe we have added to our rotation. Our recipe is actually a combo of one that was in Eating well a while back and one that was in the new Cooking Light magazine. It's salty, bright, and yummy. To me, the pasta is plenty on it's own, but servings it with a nice salad would be great as well.

 

 

Bucatini Puttanesca

 

• 5 anchovy fillets
• 2 tablespoons olive oil
• 4 cloves finely chopped garlic
• 28 oz can coarsely chopped canned no-salt-added whole peeled tomatoes, and their juice
• 1/8 teaspoon salt
• 12 ounces bucatini pasta
• 10 Kalamata olives, pitted and sliced
• 2 tablespoons capers, rinsed
• 1 tablespoon coarsely chopped fresh oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup shaved parmesan

 

1. Heat 2 tablespoons oil in a large skillet over medium heat. Add in anchovies and stir around to break them up. When the anchovies begin to dissolve, add garlic and stir for about a minute.
2. Add tomatoes and season with 1/8 teaspoon salt and red pepper flakes; cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes.
3. When the sauce starts cooking,  cook the bucatini.
4. When the pasta is halfway done,  stir in the olives, capers and oregano.
5. When the pasta is done, drain well and toss in with the sauce.
6. Top with Parmesan

**Makes 4 servings

**3 on Bryce's Dish Scale, pot, skillet, strainer, knife and cutting board

 

 

 

Orzo Soup with Kale, Mushrooms and Butternut Squash

This soup popped up in a Real Simple magazine at just the right time for me. I was looking for a way to use up a little leftover orzo, and this has all of my current food obsessions. In the winter I love hearty soups with mushrooms, throw in some butternut squash and kale and I'm sold. We changed this up a little and did a few shortcuts. The day we decided to make it our store had an awesome selection of wild mushrooms including trumpet and oyster and using a mix of those really livened up the flavor. The next time I went to make it, there were only the basics. That time we made it with shitakes, baby bellas and a wild mix that had a few cremini's too. So, mix it up when it comes to the mushrooms, but I recommend a variety to help with the texture.

 

 

Orzo Soup with Kale, Mushrooms and Butternut Squash

 

 

•  1 tablespoon olive oil
• 1 medium onion, chopped
• 1/4 teaspoon garlic salt
• 1/4 teaspoon lemon pepper seasoning
• salt and pepper to taste
• 1 pound mixed mushrooms (use a mixture for texture), cut the big ones into quarters or halves
• 4 cups vegetable broth
• 12 ounces precut and cubed butternut squash (they sell this in pre-packages)
• ⅓ cup orzo
• 4 cups loosely packed baby kale
• ½ cup chopped fresh dill

 

1. Heat the oil in a medium pot . Add the onion, garlic salt and a lemon pepper. Cook over medium high heat stirring occasionally, until the onion is softened, about 4 minutes.
2. 
Add the mushrooms and lower heat to medium. Cover and cook, stirring occasionally, until the mushrooms are tender and have released their juices. This takes about 6 to 8 
minutes.
3. Stir in the broth, squash, and orzo and bring to a boil. Reduce heat 
to medium-low and simmer until the squash is tender and the orzo is cooked, about 15 minutes.
4. Stir in the kale until just wilted. 
Season with regular salt and pepper and stir in the dill. Serve topped with more dill.

**Makes 4 servings

**2 on Bryce's dish scale. one pot! cutting board and knife.

 

 

 

Spicy Farro with Tomatoes and Kale

G I love this dish so much and it is so so easy. Perfect when I am wanting a hearty, healthy meal with a kick - FAST. It's adapted from one of my favorite blogs I discovered via Pinterest (PINCH OF YUM). I only adjusted to add the kick and create better portions for 4.  I love anything that is one pot, and this is a healthy twist on leaving out the pasta. If you haven't cooked with Farro before it's a great way to get started.

 

Spicy Farro with Tomatoes and Kale

 

• 1 cup uncooked farro
• 2 cups vegetable or low-sodium chicken broth
• 1 can  white beans (I use Great Northern or Cannellini) , rinsed and drained
• 1 pint halved grape tomatoes
• 3 cups baby kale or spinach
• ½ cup shredded Asiago or Parmesan cheese
• 1 and a half cups DeLallo Spicy Arrabbiata sauce

1. Cook the farro according to package instructions, using 2 cups broth and water if needed.  It's a lot like cooking rice, and takes about 30 minutes.
2. Stir in the tomato sauce and kale until kale wilts. Add the  white beans, tomatoes, and Asiago.  I sprinkle a little more Asiago on top before serving.

 

**Makes 4 servings

**1 on Bryce's dish scale. One pot, cutting board and knife!