QUICK POUR SPOUT RECIPES

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SPAGHETTI ALLA PUTTANESCA | RACHAEL RAY | RECIPE - RACHAEL ...



Spaghetti alla Puttanesca | Rachael Ray | Recipe - Rachael ... image

Spaghetti alla Puttanesca is a classic quick and easy pasta from Naples with tomatoes, olives, capers + more pantry staples.

Provided by Rachael Ray

Number Of Ingredients 23

5 tablespoons EVOO
8-10 anchovy filets
8-10 cloves garlic
thinly sliced
1 tablespoon Calabrian chili paste
or 2 teaspoons red pepper flakes OR 1 chopped fresh chili
¼ cup drained capers in brine
¾-1 cup pitted oil-cured black olives
chopped
About ¾ cup red or white vermouth OR white wine or stock
3 pints fresh cherry tomatoes
halved OR two-three 15-ounce cans Italian cherry tomatoes
A handful of basil
torn
1 fat handful of flat parsley
chopped
Salt
1 pound spaghetti or chitarra
3 tablespoons EVOO
2 tablespoons butter
2 teaspoons colatura di alici (Italian fish sauce) or 2 anchovy filets
1 clove crushed garlic
2 cups coarsely ground stale bread

Steps:

  • Heat a large pot of water for pasta
  • Listicle: 8-Quart Oval Covered Pasta Pot with Pour Spout Heat a large skillet with a tight-fitting lid over medium heat with EVOO, 5 turns of the pan, add the anchovies and break them up as they heat, mashing and stirring until they melt into the oil completely
  • Cover the skillet while they are breaking down
  • Add garlic and red pepper paste or flakes or fresh chili and stir a minute or so, add capers and olives and combine, add vermouth and increase heat to reduce by half another minute, add fresh tomatoes or canned (for canned mash a bit with spoon or paddle) and stir in a few leaves of basil, torn
  • Cover pan and cook sauce 15-20 minutes, shaking pan occasionally, uncover and reduce to low simmer
  • Cook pasta 1 minute less than directions on package in salted water and reserve ¾ cup starchy water, drain
  • While pasta and sauce cook, toast breadcrumbs, if using
  • See below
  • Toss pasta with sauce, half of the parsley and the starchy water, top with breadcrumbs (if using) and a bit more torn basil and remaining chopped parsley
  • For the breadcrumb topping, heat EVOO and butter over medium heat in a small skillet and add colatura or melt anchovy with the crushed garlic
  • Add bread and stir to toast to deep golden brown
  • Pass to top pasta

OAMC RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD IDEA…



OAMC Recipe - Food.com - Food.com - Recipes, Food Idea… image

This bread freezes delightfully, if you slice it and wrap pieces it's fantastic to grab in the morning going out of the door. To have at night as a snack, or to pull out for tea with friends :). I hate nuts.. but you could add 1 1/2 cups walnuts or pecans if desired. EDIT:When I wrote this I failed to see how I'd missed the "simple" steps. I have a kitchenaid stand mixer with one of those pour in spouts. I drop my wet stuff in the bowl, put on the spout, put the arm down and put it on mix. I just drop in the dry as it mixes. I think it really takes me like 10 minutes max, to actually make this, and that's with the putting stuff in the bowl and adding the attachment. One poster said she'd had problems with a "baking powder taste", just try cutting it back. Cut your recipe in half and try 1 loaf, if you still have the problem, cut the powder back by 1/8th of a tsp.

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 2 loaves, 14 serving(s)

Number Of Ingredients 9

4 cups white flour
1 teaspoon salt
4 eggs
4 teaspoons baking powder
1 cup butter (soft room temp. or it doesn't blend right)
3 cups banana pulp (mashed ripe banana's)
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Steps:

  • Put butter, eggs, vanilla, sugar and banana's into a large bowl and blend with an electric mixer.
  • Add flour, cinnamon, salt and baking powder, cinnamon and vanilla.
  • Beat for 1-2 minutes with the electric mixer until well blended.
  • If using fold in nuts at this point.
  • Pour into two sprayed or greased 9x5x3" loaf pans.
  • Bake at 325 for 1 hour and 30 minutes.
  • Remove, cool in pan for 5 minutes. Then on racks for 20 minutes. You must must must NOT let it cool too long, I wrap it when it's barely cool enough to handle. The longer it cools the more moisture it will lose.
  • Using a large knife (I use a large butcher knife) carefully slice into portions, then wrap very tightly with plastic wrap.
  • Freeze.
  • To reheat for a quick bite in the morning, microwave for 1.30 to 2 minutes.

Nutrition Facts : Calories 422.1, FatContent 15.1, SaturatedFatContent 8.9, CholesterolContent 95.3, SodiumContent 384.5, CarbohydrateContent 67.3, FiberContent 2.3, SugarContent 34.7, ProteinContent 6.2

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