Ooohhhh the possibilities … here are a few:
Linguine with Sun-dried Tomato Pesto & Roasted Eggplant for a taste of sunny Sicily on a frigid weekend.
Or enjoy the earthy goodness of Ravioli & Sage Pesto.
Or try this quick and easy
A quick and easy sauce – straight from the pantry and great with spaghetti or linguine!
Makes about 4 cups
1 medium onion, thinly sliced
1/2 teaspoon or to taste chili pepper flakes
1/2 teaspoon dried Italian herbs
Kosher salt and freshly ground pepper
3 garlic cloves, minced
2 teaspoons anchovy paste
1/2 cup dry white wine
3 cups (28 ounce can) crushed tomatoes
1 bay leaf
10 – 12 black oil-cured, Greek or Niçoise olives, drained, pitted and if Greek olives cut in quarters, if Niçoise cut in half
1 tablespoon capers, drained
Spaghetti or linguine (about 2 ounces per person)
Pecorino Romano cheese, grated
1 tablespoon chopped, fresh basil (optional – don’t go out in a blizzard if you don’t have it on hand!) 1 tablespoon chopped, fresh parsley (optional – see above!)
Heat a little olive oil in a medium saucepan. Add the onion, chili pepper and dried herbs to the skillet and cook over medium heat, stirring, until the onion is translucent, about 5 minutes.
Add the garlic and anchovy paste and cook for another minute.
Add the wine and bring to a boil. Stir in the tomatoes, bay leaf, capers and olives. Reduce heat to low and simmer, uncovered, stirring occasionally, for 15-20 minutes.
While the sauce is simmering, cook the pasta according to package directions less 1 minute.
Drain the pasta, reserving a little of the pasta water. Add enough sauce to coat but not drown the pasta and toss. Add a little of the pasta water if the pasta seems dry. Cover and cook on low heat for 1-2 minutes to combine the flavors.
Put the pasta in a large serving bowl or individual pasta bowls, sprinkle with chopped basil and parsley and serve with grated Pecorino Romano cheese.
Enjoy and bon appétit!
What are your favorite cold weather dishes? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.
Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011