Today is National Pasta Day! And as such, I have prepared this lovely and tasty dish. You may think pancetta and roasted red peppers are not flavorful enough, but with anchovy paste and white wine… it packs a ton of flavors!
I hope everyone had a lovely weekend! Chris and I drove up to Healdsburg this past weekend and indulged ourselves in some serious seafood tapas at our favorite restaurant (pictures posted here). Afterwards, we went to our favorite bakery up there to pick-up some sweet treats. By the time when we got home, I was feeling extremely lazy. But I still have to get dinner on the table. So, I threw something together quickly. I love those meals where it’s easy to assemble, takes no time to make and is easy to clean up. Sometimes, you just need those no-brainer recipes in your repertoire. Enjoy the week.
I was over at my neighbor Angela’s house for dinner a few weeks ago and one of the dinner guests brought over some olive tapenade crostini as a starter. It was so tasty that I went out and got a jar for myself. I know I could have made it at home but I was lazy (what else is new?). So instead of making a crostini out of it, I threw it into my dinner. This pasta dish really has a ton of flavors. You can easily leave out the shrimp to make it vegetarian friendly. Leftovers are awesome the next day for lunch! If you’re a fan of olives, you’ll love this. Enjoy your week.
I’ve been in a pasta mood lately. Mainly because it can feed a lot of people and it keeps well as leftovers. When I decided to make this dish, I had my nephew’s palate in mind. Kimi is out of town and she asked me if I could make additional servings to feed LLJ and LLS. LLJ is a huge cheese and pasta fan so I thought he might enjoy this one. I know Chris and I sure did! 🙂 Have a great long weekend everyone!
I adapted this recipe from a magazine I was reading at my Acupuncture’s office. It was about healthy eating, yada, yada. Blah! I mean, don’t get me wrong —I’m all for healthy eating but the recipe was basically whole wheat pasta, pine nuts, lemon zest/juice, collard greens, garlic and Pecorino Romano cheese. The recipe didn’t sound all that great to me but the picture sure looked fantastic. So I decided to make it but I tailored it to my liking. This one is a winner, will be making more of it soon. Happy Friday!
As I was cleaning out my fridge over the weekend, I thawed out a pound of sweet Italian sausages. Last night as I was going over my pantry and fridge, I noticed I didn’t have much around the house. I used basically what I had on hand to make dinner —spaghetti, shallots, parsley, parmesan cheese and wine. This dish was tasty and quick. It would be even better if I had some garlic. Will have to add that in the next time I make this. I love the whole wheat spaghetti in this dish. I felt like I was eating something healthy. 🙂
I love this dipping sauce. I made it specifically for the Haemul Pajeon dish but you can use this dipping sauce for pot stickers, green onion pancakes, or any dumpling dishes you like. My Mom used to make a similar dipping sauce for dumplings and turnip cakes but she leaves out the red pepper flakes and sesame seeds. She also added brown sugar in hers.