Spaghetti Puttanesca

10 Friday Jan 2025

Posted by Bob and Robin in 5 Hour Duck, Buy Idaho, Buy Local, Capers, Classic Cuisines, Food Italian, Herbs and Spices, Merlot, Pasta, Prep Work, Recipes - BBQ, What's For Dinner?

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anchovy, black olives, capers, dinner, food, pasta, puttanesca, recipe, recipes, spaghetti

This is really a good version of spaghetti, full of flavor. I have made it before, several times, but I have no idea where the recipe is. Can’t even find it on my computer. I came across this one which is very similar to the one I have made. Fun to make, it only takes about 20 minutes as long as you have all the ingredients prepped. Have a go with it and have fun making it. A classic Italian dish.

Spaghetti Puttanesca
(Spaghetti With Capers, Olives, and Anchovies)
Source: adapted from Serious Eats
Bob and Robin Young, Boise, ID
The Captain’s Shack           10 January 2025
PDF: CS-Spaghetti-Puttanesca.pdf
Note: Pasta that packs an aromatic punch, thanks to garlic, anchovies, capers, and olives. Go light on the additional salt. The anchovy, cspers and olives have plenty.
Prep: 15 mins       Cook: 20 mins      Total: 20 mins
Serves: 3 to 4

Ingredients:
6 T (90ml) Extra-Virgin Olive Oil, divided
4 med Garlic Cloves, thinly sliced or finely chopped by hand
4 to 6 Anchovy Fillets, finely chopped (1 1/2 to 2 tablespoons)
Large pinch Aleppo Pepper
¼ c Capers, drained and chopped (about 2 ounces; 60g)
¼ c chopped Pitted Black Olives (about 2 ounces; 60g)
1 c (225g) Whole Peeled Tomatoes, preferably San Marzano, roughly broken up by hand, about half a 14-ounce can
One 5-ounce (140g) can Oil-Packed Tuna (optional)
Celtic Sea Salt
8 ounces (225g) Dried Spaghetti
Small handful minced Fresh Parsley Leaves
1 oz (30g) finely grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving
¼ t freshly ground Tellicherry Black Pepper
Directions:
In a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. Adjust heat as necessary to keep it gently sizzling. Add capers and olives and stir to combine.
Add tomatoes, stir to combine, and bring to a bare simmer. If using, stir in canned tuna, flaking it gently with a fork. Remove from heat.
Meanwhile, in a 12-inch skillet, 12-inch sauté pan, or large saucepan of lightly salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions.
Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
Add a few tablespoons of pasta water to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dent olive oil, parsley, and cheese. Season with salt and pepper. Serve immediately with more grated cheese at the table. Serve with a good red wine, like merlot.

Types of French Breads

08 Wednesday Aug 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Boise Farmers Market, Boise Food Adventures, Bread, Brunch with Robin, Captain's Shack, Chicken, Classic Cuisines, Classis Sauces, Dinner At The Captains Shack, Dinner For Robin, Homemade Pasta, Homemade Sauce, Idaho Vegetables, Idaho's Bounty, Photos By: Bob Young, What's For Dinner?

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carbonara, pasta

I have had several questions on what is the difference between the types of French bread. Here is a good graphic from Cooks Country. Hope it helps. Left-Click the graphic to see it enlarged.

And then why not have some of the bread with garlic and butter and a good Spaghetti Carbonaro.

Spaghetti Carbonaro

Or actually with any of these dishes!

Shrimp with Pasta

Chicken Devine

Zucchini and Beets in Brown Butter over Pasta

Let’s Make Some Pasta!

17 Sunday May 2015

Posted by Bob and Robin in Arugula, Bacon, Basil, Boise Farmers Market, Captain's Shack, Cheese, Classic Cuisines, Dinner For Robin, Dinner With Robin, Eggs, Ethnic Foods, Heirloom Tomatoes, Herbs and Spices, Housemade Pasta, Idaho Greens, Italian Food, Kitchen Adventures, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Olive Oil, Pasta, Peaceful Belly Farms, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe Writing, Recipes, Recipes - Pasta, Tomatoes, What's For Dinner?, Wine and Food, Wines - Idaho

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Kitchen Adventures, pasta, pasta machine, spaghetti

Fresh pasta! So very good and cooks so fast. If you make your own pasta – and we’ll show you how in this article – just think of the variations you can make and the ingredient control you have. For instance, we use only local, farm raised and free range eggs from Meadowlark Farms (they are at the Saturday Boise Farmers Market at 10th and Grove.) Even your flour source can be local.
The recipe we use is an adaptation of Chef Anne Burrell’s. We use garlic infused olive oil and semolina. Both of which are not in her recipe. Here is the recipe for Pasta that we have adapted. There are several pasta makers on the market. Some relatively inexpensive and others somewhat more expensive. We have and have used a manual one like at this link – and pictured here – from Walmart, which we still have. About $30.00. Some people have this “thing” about Walmart. No problem. You can get a good one from Bed, Bath and Beyond that is still a manual one and works very well. These sell for about $35. This one is a slightly different construction and design, but you will end up with the same product when you are finished. You can also get one direct from Italy for around $500.00 and others that are commercial grade for around $1900.00. But why when the home Chef can get a good quality product for much less, unless you are into brand recognition.The one we use nowadays is an attachment to our KitchenAid, as pictured here and I love working with it. With this package you get a set of three presses: a flat one for lasagna or the beginning press for spaghetti or fettuccini; a spaghetti die and a fettuccini die. About $150.00. So your choices are wide and varied. Get the one that suits your needs. Now on to making the pasta. Enjoy! I have placed a link to the Pasta Recipe above. Print out a copy and follow along.

Basically four ingredients: Flour or semolina as pictured here and eggs with oil and water. You will need a clean and fairly large working area.

Basically four ingredients: Flour or semolina as pictured here and eggs with oil, salt and water. You will need a clean and fairly large working area. I like to pre-mix the eggs, water, oil and salt in a bowl. Then I don’t “splash” the eggs mixing them in the “well”.

The semolina “well” The process is the same if you use flour.

Pulling the semolina into the egg mixture using a fork. Work carefully.

The dough is starting to form.

The pasta dough is ready to knead. Notice the pastry knife used to help in the kneading process.

The pastry dough is kneaded and ready to rest for at least 1 hour.

Spaghetti noodles from the dough. Dust with flour to keep them from sticking.

Spaghetti Carbonara made from the pasta dough we made. Except for the pancetta, most of the other ingredients are all from the Boise Farmers Market./

Spaghetti Carbonara Recipe and pictured here, made from the pasta dough we made. Except for the pancetta, most of the other ingredients are all from the Boise Farmers Market. Serve this with a 2012 Sawtooth Winery Trout Trilogy Petite Sirah. Awesome!

Valentine’s Day Dinner Menu

13 Friday Feb 2015

Posted by Bob and Robin in Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Housemade Pasta, Recipe by: Robin and Bob Young, Special Dinners, Special Events, Vegetables, What's For Dinner?

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angel hair pasta, chicken marsala, chicken marsala recipe, homemade pasta, pasta, Valentine's Day Dinner

What are you having or making for Valentine’s Day Dinner? It would be nice to share. Here is what we are having. Enjoy!

I am really looking forward to making this for Robin for Valentine's Day tomorrow evening. Here is the menu, and, I might add, all made from scratch. Chicken Marsala Pasta (I'm making it from semolina, though, and not white flour.) Steamed String Beans Wine of Choice

I am really looking forward to making this dinner for Robin for Valentine’s Day tomorrow evening. Here is the menu, and, I might add, all made from scratch.

Chicken Marsala
Homemade Angel Hair Pasta
(I’m making it from semolina, though, and not white flour.)
Steamed String Beans
Wine of Choice

Let’s Make Some Pasta!

28 Wednesday Jan 2015

Posted by Bob and Robin in Bacon, Bolognese Sauce, Captain's Shack, Classic Cuisines, Comfort Food, Garlic, Heirloom Carrots, Housemade Pasta, Italian Food, Main Dish, Party Time, Photos By: Bob Young, Sofritto, Special Events, Tuscan Cuisine, What's For Dinner?

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Bolognese sauce, homemade pasta, pasta, sauces for pasta, sofritto, Tuscan cuisine

Pasta. Ever think about how it is made? Really not hard to do. A little flour, some eggs, a little oil and water. That’s all there is. Oh yes. Then mix it all and not in a mixer. On a flat surface. Don’t get any on the floor! Here is a recipe from Chef Anne Burrell. Pasta. OK. So now I have made the pasta, and not to much of a mess.
Now what? Try a Bolognese Sauce with your pasta. The Bolognese is a very Tuscan style of sauce. We made all of this to take to the Treasure Valley Wine Society Board meeting last night. I think they liked it! Let me take you through the process of making the pasta. Here we go!

First. Make a hole in the center of your flour – I used Semolina. Add the eggs and the egg yolk, oil – I used a garlic infused olive oil – salt and 1 or 2 T water. Use a fork to mix the eggs. Start to bring the sides into the egg mixture and slowly mix.

It should start to look like this.

Once it is all mixed and blended, you should have a ball of dough like this.

Knead it for 8 to 10 minutes by hand. When done, the dough should look very smooth and feel almost velvety.

Wrap in plastic and refrigerate for 1 hour,m if you are not going to use it immediately.

Wrap in plastic and refrigerate for 1 hour, if you are not going to use it immediately.

Remove from the refrigerator and flatten out. Flour well. Cut into thirds, or even quarters – I used quarters.

Start on setting 1 on your pasta machine. The one pictured here fits on our Kitchen Aid. But there are other mechanical ones the fit on a counter top. They both do the same thing, except the one for the mixer does not require hand turning, obviously.

Start on setting 1 on your pasta machine, speed on mine set at 4. The one pictured here fits on our Kitchen Aid. But there are other mechanical ones that fit on a countertop. They both do the same thing, except the one for the mixer does not require hand turning, obviously.