For lack of better blogging right now I thought I'd pass on a recipe I tried out tonight. It was really good! It's veg'n (vegetarian) and even the kids gobbled it up.
Penne with Tomatoes, Capers and Olives
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursel
The only changes I made were the pasta (just used a 14.5z box of Smart Taste pasta instead of measuring it out) and the basil (had no fresh so I used the Gourmet Garden *fresh* in the tube kind that I keep in my fridge). It was really, really simple to make. In fact the longest part of the process was bringing the water to boil and cooking the pasta!
And here's a little hint for you when mincing garlic- to get the papery skin off really easily, take the flat side of your knife and use it to push down on the clove. I found a photo on the interwebz so you can see what I'm talking about. I think I learned it on Rachel Ray many moons ago. And when you're done and your hands smell all garlicky, rub them on the sink or on the kitchen faucet. The stainless steel will take the smell right off!
3 months ago