Tag Archives: vegetables

pasta puttanesca

Hi friends,

I have a ton of new posts coming up for you as I have been cooking up a storm lately! Classes ended last Thursday, and what better way to procrastinate studying for finals then to cook? I have already had two 6 person dinner parties and countless late night dessert sessions. This is the Australian version of finals week and I like it.

Today I am sharing my delicious homemade puttanesca tomato sauce with you. I love that you can basically just throw anything you have in the fridge into the pan and come out with a hearty homemade sauce in about the time it takes to cook the pasta. The ingredients I show should only be a guide, as you can really use any vegetables you have/want. I paired it with whole wheat pasta because I like the healthy nutty flavor, but you can use any pasta you have in your pantry.

Puttanesca Sauce

Note: This recipe makes enough for 2 people, but you can easily double it if you are serving more, or if you want to freeze some for later.

5 cloves garlic, minced
1 small onion, diced
1 zucchini, diced
10 mushrooms, chopped
handful of artichoke hearts (canned or marinated), chopped
1 tablespoon capers, rinsed
handful of kalamata olives, chopped
2 tablespoons tomato paste
1 can whole peeled tomatoes with juices, loosely chopped
Pinch cayenne pepper, and S/P

Saute garlic and onion until they start to brown. Add zucchini and mushrooms until cooked through and wilting. Then add artichoke hearts, capers and olives and stir everything together. Add tomato paste, and stir to combine. Finally, add the canned tomatoes, breaking up the whole tomatoes with your hand or a knife. Add the cayenne pepper and seasonings, and let simmer for 10 minutes, or until your pasta is ready.

I served this with my favorite roasted asparagus and a glass of red wine.

Bon Appetit.


Shrimp & Tofu Stir-Fry

One of the best kitchen purchases I made at IKEA before school started was a wok. I knew of course, that having a wok isĀ essential to a fully stocked kitchen. It evenly distributes heat and has been the source of many fast and easy dinners throughout the semester.

Lucy and I decided to have an asian night and discovered sweet potato noodles (also called yam noodles) at this little asian store on Eddy St. up the block from our house. So we whipped out the wok and got to work.

love trader joes.

extra firm tofu
raw shrimp
whatever vegetables you have. I used:
mushrooms (I used dried mushrooms that I reconstituted-SO GOOD)
bamboo shoots
water chestnuts
baby corn
pearl onions
asian chewy rice cakes (you can find them at most asian markets/stores)
noodles (any kind you want-rice, soba, udon, lo mein, etc)
stir fry/teriyaki sauce (i used Trader Joes Soyaki)

1. Cut up the tofu into small pieces and press out the excess water. Then cook it in the wok with a little sesame oil until lightly browned. Set aside.
2. Cook the shrimp in the wok for a few minutes until pink and nearly cooked through. Add to the tofu.
3. Boil water and cook the noodles and chewy rice cakes if using.
4. Throw all of the vegetables you’re using into the wok with some sauce and stir fry until cooked through. Then add the shrimp and tofu back in and heat until shrimp is fully cooked.

The best part about stir fry’s are that you can customize them to use up whatever you have. I used shrimp and tofu but you do chicken or beef if you prefer. You can also use whatever vegetables you like. I wanted to keep with the asian theme and used baby corn, etc, but it is totally up to you!

And if you don’t have a wok, get yourself to ikea and buy one for $5 now!