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Adult Recipes

Italian/Mediterranean Corner:

Putanesca Power:

Place 4 tbsps of extra virgin olive oil in a sauté’ pan, then add:
4-6 anchovies
Extra virgin olive oil
1 small chopped onion
1 chopped shallot
6 cloves of chopped garlic
* sliced long Italian pepper (long hot pepper for more heat),
seeded and sliced into rings
¼ cup of capers (with liquid)
1 cup of kalamata olives (olives without pits)
1 tsp of crushed red pepper (or to taste)
¼ cup of dry red wine

½ cup of chicken stock (substitute vegetable stock if you are a vegetarian)
28 0z can of diced tomatoes (Italian style/Roma preferred)
Chopped or ripped fresh basil (approx. 4 leaves) or ½ tsp of dry basil if fresh isn’t available
Fresh ground black pepper

Place 4 tbsps olive oil and the anchovies in a sauté’ pan over medium heat until dissolved (these cook down and won’t be seen or tasted; people who don’t like anchovies still like this dish. If for dietary reasons you can’t eat them, use 1/3 tsp salt instead). Add the onions for 2 minutes, then the shallots and garlic and simmer with the lid on until the onions are translucent (don’t let the garlic turn brown). Add the wine (optional), turn the heat to high and simmer for I minute. Add the peppers, capers, olives, stock and bring back to a simmer on high for 2 more minutes. Add the diced tomatoes and crushed red pepper and bring back to a simmer on high, reduce heat to medium high and sauté until the tomatoes soften and thicken.

Add fresh basil and black pepper to taste, remove from heat and you are ready to top your favorite pasta, chicken or fish (best when broiled or baked).

* Top the dish with grated Parmesano Regiano cheese and fresh chopped parsley



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