Linguine alla puttanesca

The meaning of comfort food derived from this dish, at least I like to think so. You will find it to be briny, spicy and savory; it is so delicious that if you haven't made it yet I urge you to do it.   You will probably have all you need right in your pantry.


Linguine alla Puttanesca

Ingredients: 

• 1 12oz can of Italian style diced tomatoes
• 3 Tbsp Extra Virgin Olive Oil
• 2 garlic gloves, chopped
• 10 anchovy fillets, drained and chopped
• 3/4 cup black olives, pitted and chopped
• 1 Tbsp capers, rinsed
• Pinch of cayenne pepper
• 1 box of whole wheat Linguine
• Kosher salt to taste

Directions:

1. Heat oil in a heavy-bottom pan, add the garlic and cook over low heat, stirring frequently, for about 2 minutes.  Add the anchovies and mash them to a pulp with a wooden fork. Add the olives, capers, and the tomatoes and season with cayenne pepper.  Cover and simmer for 25 minutes.
2. Meanwhile, bring a pan of lightly salted water to a boil,  Add the pasta, return to a boil and cook according to the box directions or until "al dente".  Drain and transfer to a warmed serving dish.
3. Spoon the Puttanesca Sauce into the dish and toss the pasta.

Oh my! This was a very delicious and quick meal!

Buon Appetito

Fudge Espresso Brownies

Who does not like chocolate? I know at home we are crazy about it! Brownies is a dessert that I discovered when I came to this country and I tell you, what a treat! 

I found this recipe in one of the cooking magazines I have, but, like with almost everything I do, I changed it a little bit.  

Ingredients:

Fudge Espresso mix

• 1 stick unsalted butter
• 2.5oz unsweetened chocolate 
• 1 tablespoon instant-espresso powder
• 1/2 cup sugar (I used Splenda)*
• 1/2 teaspoon pure vanilla extract
• 3 large eggs
• 1/2 cup all-purpose unbleached flour
• 1/2 tablespoon cinnamon
• pinch of salt
• a few drops of a secret ingredient                                                                                                                            

Directions:

Ready for the oven

Fudge Espresso Brownies   

              

1. Preheat oven to 350°F with rack in middle. Grease 13- by 9-inch baking pan. 
2. Melt butter and chocolate with espresso powder in a heavy saucepan over low heat, whisking until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla and secret ingredient. Whisk in eggs 1 at a time until mixture is glossy and smooth.
3. Whisk together flour, cinnamon, and salt, then whisk into chocolate mixture. Spread batter in pan and bake until a wooden pick inserted in center comes out with crumbs adhering, 15 to 20 minutes. Cool completely before cutting.

* If you are using regular sugar use 1 cup














Please enjoy this delicious dessert.  You won't regret it.  There is no wrong way of doing it so be creative, improvise.

Buon Appetito