Tuesday, August 28, 2012

Fresh and Fast Puttanesca Sauce

Right now I'm trying to take advantage of summer's bounty while I still can.  I'm lucky enough to live in middle Tennessee where we have long growing seasons; this means I am still able to buy thing ranging from leeks to beautiful tomatoes to peaches, plums and potatoes.
Tonight's dinner was a fresh and fast Puttanesca style sauce (as with everything I took some license with the traditional recipe).

This sauce whips up in a jiff and can be multiplied to feed a crowd.

Summer Puttanesca--Serves 2 with leftovers or 4 with none

  • 2 tomatoes (I used Lemon Boys), peeled and diced
  • 3 cloves minced garlic
  • 1/4 cup chopped kalamata olives
  • 1/4 cup chiffanoned basil
  • 2 green onions diced
  • 3 pieces of Prosciutto sliced
  • 1/4 cup fresh grated Pecarino
  • 1 TBSP olive oil
  • 1 TBSP butter
  • salt and pepper
  • 3/4 lb cooked short cut pasta (penne or rotini is best)
  • 1/2 cup reserved pasta water

Cook the pasta and set aside.

Heat the olive oil over medium high heat.  Saute the Prosciutto and garlic for 30-60 seconds; until you can smell the garlic cooking.  Add the diced fresh tomatoes and cook until the tomatoes begin to break down; about 2-3 minutes. Add in the remaining ingredients, except the reserved pasta water.  Toss all the ingredients to combine.  Taste for seasoning.  If the sauce appears dry add in the pasta water a tablespoon at a time until the sauce is moist and coats the pasta.

The last step is, as always, to enjoy.

Saturday, August 25, 2012

Sloppy Joes

Sloppy Joes are an all American meal if there ever was one!  This is the kind of meal that you can throw together quickly and walk away from.  It's even better if you make it ahead of time.
It also freezes really well.  I frequently make a double batch and freeze the rest in Ziploc containers.  They make a convenient grab and go meal for lunches or a quick dinner.

Sloppy Joes
Makes 8 servings.


1 lb ground turkey
1 cup diced bell pepper
1 cup diced onion
1/2 cup diced celery
1 cloves finely diced garlic
1 14.5 oz can tomato sauce or crushed tomato
1/2 cup catsup
1 TBSP Worcestershire sauce
1/4 TSP cayenne
salt and pepper to taste


Cook the turkey, bell pepper, onion, celery and garlic over medium high heat.  I typically use a dutch oven, but any heavy bottomed pot will do.  Once the meat has cooked through (about 10 min) add in the remaining ingredients.  Stir thoroughly to combine.  Reduce the heat to medium low and cook for 20 minutes at a low simmer.
Serve over toasted hamburger buns and enjoy!