February 18, 2010

February 18, 2010

February 18, 2010

February 18, 2010

Pasta is always a wonderful dish to serve. The variations are endless and the recipe below is a great example of it. By being French, salad is a staple to almost every nights dinner, so you will often see it in my menus.
The peaches… well… I can’t be good all the time… I need the butter and sugar….

Tonight’s Dinner February 18, 2010
Sautéed Shrimp with Penne Pasta and Puttanesca Sauce
Green Salad
Baked Peaches


SAUTEED SHRIMP WITH PENNE PASTA AND PUTTANESCA SAUCE
2 tablespoon olive oil
2 garlic cloves, minced
1 (28 oz) can imported Italian peeled, diced tomatoes and chopped
½ cup Nicoise olives, or other mild black olives, pitted, chopped
2 tablespoons capers, drained and rinsed
2 tablespoons fresh flat-leaf parsley, chopped
1 teaspoon red pepper flakes
Salt to taste
1 pound penne pasta
½ to ¾ pound shrimp, peeled, deveined (31-40 count)
Parmesan cheese, grated to taste (optional)

Bring a large pot of salted water to a boil for the pasta. Heat 1 tablespoon of the oil in a large sauté pan over low heat; add 1 teaspoon of garlic and cook, stirring for 1 minute.  Add the tomatoes, olives, capers, half of the parsley, and rep pepper flakes. Increase the heat to medium and bring the mixture to a simmer. Cook, uncovered, stirring occasionally until thickened, about 10 minutes. Set the sauce aside.
Meanwhile, cook the pasta in the boiling water until tender yet still firm to the bite, drain well. Heat the remaining oil in a large sauté pan over medium heat.  Add the reserved garlic and cook for 1 minute.  Add the shrimp and the remaining parsley, sauté for 1-2 minutes and add the tomatoes sauce.  Cook the shrimps for an additional 3-5 minutes, or until opaque in the center.
Add the sauce and shrimp mixture to the drained pasta and top with grated cheese, if desired.

GREEN SALAD
Butter lettuce, green leaf or Romaine lettuce with a vinaigrette made of olive oil, vinegar and salt.  My rule of thumb is 1 tablespoon of vinegar, 3 tablespoons of olive oil.  In a bowl, mix the vinegar with the salt until the salt is dissolved, add the olive oil and mix well.  Toss in the salad and enjoy.

BAKED PEACHES
6 slices bread, crusts removed
3 ripe peaches, cut in half, pitted
6 tablespoons sugar
½ cup unsalted butter, cut into 6 pieces

Pre-heat the oven at 325.  Generously grease an 8-inch pie pan and arrange the slices of bread in it. Place half a peach, cut side up, on each slice of bread.  In the cavity left by the pit, sprinkle 1 tablespoon sugar and 1 piece of butter. Bake for 20 minutes or until cooked through.  Serve warm or cold.

Serves 6 from Claude Monet Table

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