Tasty Tuesday Recipe!

Pasta Puttanesca


Total Time: 17 min.
Prep: 5 min.
Cook: 12 min.
Yield: 4 (1 1/2 cup) servings
Level: Easy
  Ingredients

8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes, preferably "no salt added"
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan

Directions

Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.

While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.

When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.



Serves: 4; Calories: 321; Total Fat: 9.5 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 50 grams; Sugar: 6 grams; Fiber: 8 grams; Cholesterol: 7 milligrams; Sodium: 678 milligrams

Motivational Monday!

Some motivation for today: "The final proof of greatness lies in being able to endure criticism without resentment." - Elbert Hubbard

CEL Winner!

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Thanksgiving Potluck Idea!

Autumn Potato Gratin


Total Time: 40 min.
Prep: 5 min.
Cook: 35 min.
Yield: 8 servings
Level: Easy
  Ingredients

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.