おしゃれなテーブルとはほど遠いけど。毎日穏やかに、家族で食卓を囲むことが一番の幸せと思って暮らしています。 一緒にテーブルを囲む 友達＆下宿人さんを、随時募集中です♪
View this post on Instagram "My husband commented, 'It tastes like Italy.'" Here's how to make @clarkbar's Pasta With Green Puttanesca: 1 pound spaghettini or spaghetti ½ cup extra-virgin olive oil 10 anchovy fillets ¼ cup drained capers 1 cup pitted and sliced green Cerignola or Picholine olives 10 fat green garlic cloves, peeled, sliced 1/4-inch thick or use 8 regular garlic cloves ⅓ cup chopped scallions including greens ½ teaspoon crushed red pepper flakes 12 cups baby spinach leaves (11 ounces) ½ cup torn basil leaves Kosher salt, to taste Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta. While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves. A post shared by NYT Cooking (@nytcooking) on Jul 11, 2019 at 6:57am PDT
"My husband commented, 'It tastes like Italy.'" Here's how to make @clarkbar's Pasta With Green Puttanesca: 1 pound spaghettini or spaghetti ½ cup extra-virgin olive oil 10 anchovy fillets ¼ cup drained capers 1 cup pitted and sliced green Cerignola or Picholine olives 10 fat green garlic cloves, peeled, sliced 1/4-inch thick or use 8 regular garlic cloves ⅓ cup chopped scallions including greens ½ teaspoon crushed red pepper flakes 12 cups baby spinach leaves (11 ounces) ½ cup torn basil leaves Kosher salt, to taste Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta. While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.
A post shared by NYT Cooking (@nytcooking) on Jul 11, 2019 at 6:57am PDT
