Roasted Red Pepper Sauce- With Pasta

I like pasta. Hold up. Rewind, I LOVE pasta. Call it an indoctrination from childhood that completely took hold of my taste buds. Since I enjoy eating this multi-shaped, multi-useful, molto delicious carb I’m always looking for new sauces, toppings or items to toss into my favorite comfort food.

Oodles of years ago during my crazy life in the world of television production, I needed quick and easy meals to make. Call it a self fulfilling prophecy but pasta makes for quick and easy meals. Besides a variety of pasta shapes, I always made sure to keep my pantry stocked with items that I could quickly toss into the pasta. Peas, beans, canned tomatoes, capers, anchovies were among the regulars, and jars of roasted red peppers were also their constant companion. When push came to shove, I would boil pasta and then without even sautéing them in garlic and oil I would just throw them on top, add cheese and happily consume. Sounds pathetic, but on particularly long work days even taking that extra step to cook the topping was seemingly too long. But they did their job, and given the chance, roasted peppers can be much more useful and handy. So take my word, keep them stocked in your pantry as a must have staple.

That’s the way I roll. I buy them. My mom, on the other hand, always roasted her own red peppers, and then placed in plastic bags into the freezer. Let me tell you, they were delicious. I literally can still smell their sweet aromas as I ponder her peeling off the skins. But not even that extraordinary olfactory experience arms me with the patience to make them myself. There are some homemade foods I don’t mind taking the time and effort to make. And there are others I am willing to concede buying a store bought version. I will admit that homemade roasted peppers are the bomb, still I’m not motivated. I take the easy way out. (Note: It is funny how some tasks seem too much for one person while for another it’s not problem at all. I get it now when I say something is easy for me it might not be that easy for someone else, no matter how easy I think it is.)

Dreaming of my mom’s peppers made me think of the dip I made a while back using roasted red peppers, walnuts and goat cheese. I featured it in a post entitled: 3 Dips a Dipping. It dawned on me that that combo could create a creamy, no cook sauce that would melt into a big bowl of steaming hot pasta. And even though the dip has walnuts, I think the texture will be great. I do you one further. Toast some extra nuts to sprinkle on top of the pasta to amp up the crunch and bring another level of nutty flavor to the dish. Then I thought that this dish might need some extra zing. So, I made a gremolata to finish it off. The parsley, lemon and garlic are sure to add that fresh zip to the creaminess of the sauce. Now you have had a sneak peak into how my little brain conjures up dishes that my tummy approves. So let’s get started because I’m hungry now.

Roasted Pepper Sauce Pasta set up

Ingredients

1 c marinated roasted red peppers
1 1/3 c goat cheese
2/3 c walnuts, roasted
1 lb. pasta
1/2- 1 c pasta water reserved
Olive oil
1/2 t salt
1/4 - 1/2 t red pepper flakes, to your taste

Gremolata (optional)
Remaining Walnuts, chopped
3 T parsley, minced
1/4 t garlic, grated or crushed
1/2 t lemon zest
1 T lemon juice
3 T olive oil
Salt/pepper to taste

Roasted pepper, goat cheese, walnuts

Instructions

1. Toast the walnuts in a pan over low heat or on a baking sheet for 5-7 minutes until lightly toasted. Be careful not to burn them. Set aside to cool.

Roasting any nuts releases the oils and brings out their nutty flavor.

2. Boil your favorite pasta. (I think this dish works best with a shape that the sauce can find its way into nooks and crannies like rigatoni, bow tie or fusilli. I had Papparedelle on hand, so used that.)

3. In a food processor, buzz up the walnuts to a chunky consistency. You don’t want a fine grind. (Remember to reserved the remaining nuts to sprinkle on top.) Remove them from the blender and set aside, Of course, you can rough chop them with a knife.

4. Add the roasted peppers, goat cheese, salt and red pepper flakes. You can add splash of olive oil until you get a paste.

Roasted peppers and goat cheese.

You want a creamy consistency to the roasted pepper/goat cheese mixture.

5. Add the walnuts back in and pulse only until combined or simply stir them in.

6. Meanwhile, chop up the parsley, walnuts, grate the garlic, lemon zest and combine together with lemon juice and olive oil to make the gremolata.

parsely, lemon, walnuts, garlic

7. Once the pasta is done, drain making sure to reserve about a cup of the pasta water. Place the pasta back in the pot and add the sauce and gently fold together. Add the pasta water as needed to help emulsify the mixture. Or you can put the sauce in the bowl, whisk in the pasta water and then toss the pasta.

Ready all your elements to toss together.

Thin out the roasted red pepper sauce by whisking in pasta water. Add as much or as little to your liking.

8. If you aren’t into the gremolata idea, plate and top with the toasted walnuts.

Roasted Red Pepper Pasta topped with walnuts.

But if you want to add a little extra ‘sum-ting sum-ting’, dollop the gremolata on top as well. I love it both ways, but will attest that the garlic lemony-ness of the gremolata adds a lovely zing that cuts through the creamy sauce.

Roasted Red Pepper Pasta topped with parsley, garlic, lemon, walnut gremolata.

Yup, that simple. A no cook sauce that is creamy and delicious, and also packs some crunch.

The best part about this is that you can make the Roasted Red Pepper as a dip and then use the leftovers for pasta. Or the reverse. Either way, you get twice the benefit.

Postscript: After making all that hubbaloo about how roasting peppers from scratch was too much work, I decided to take it on. I have a very competitive nature and one that thrives on a challenge. So, of course I had to roast my own peppers. WHAT??? Plus, how could I go on and on about the aroma and not tackle the task myself. But true to form it was just as time consuming, and a labor of love process as I had imagined. But that aroma was unmatched. That said, not sure I will repeat that task again, but at least I have a recent try under my belt. Maybe my mom will just give me some of hers next time.

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Mint Tea Be Cocktail

Just recently I had a full day adventure in NYC with old friends. These were unexpected, last minute plans and were perfect moments for both reminiscing and making new memories. Outings that make life full and rewarding.

First, I met up with college pals. Dianne, who I’ve known since Junior High, and Dominique, since right after college, all of us graduating from University of Binghamton. We walked around eating and drinking, and window shopping our way through Soho. After attempting to eat at a French American Bistro, we ended up in a Sicilian Enoteca. The bistro didn’t open until 12n and it was 11:30a, and apparently we were all so hungry we couldn’t wait the half hour. Not even sexy drinks would tempt us into waiting. I had spotted the Enoteca as we were walking, as did Dom, so suggested it. I figured the Italians would be ready to serve food at any hour. If the sun had risen and people were awake, the Italians were ready with food. I’m glad we didn’t wait for the bistro to open their kitchen. Our Italian lunch was a symphony of delicious simplicity. We shared 3 plates; an Arugula Salad, a Fennel and Orange Salad and then Gluten Free Ziti with Shrimp in a creamy burrata, tomato sauce. I literally lapped up the last morsels of the pasta using a spoon to scoop up all it’s luscious goodness. I enjoyed the dish so much that I asked where they buy their pasta. Fortunately, it comes from Di Paolo’s Italian Market right near by in Little Italy. But before heading over to snag some gluten free goodness, we shopped a bit and I bought these flouncy white pants. Apparently, the ‘one size fits all’ JUST fits, and didn’t deter me one bit from racing to buy that pasta. Once home, I made my own version of it a few days later.

Feeling brave sharing this Rubenesque modeling moment.
Photo credit: Dianne Guarino

Really love this brand of gluten free pasta

Paolo’s Gluten Free Ziti with fresh tomatoes and herb goat cheese. Clearly not the same but just as good.

After more walking, shopping, talking and catching up we said our goodbyes to our friend Dom, then Dianne and I met up with friends from our elementary/junior high/high school days for drinks and light dinner. My original idea of meeting up at The Ten Bells was quickly shut down when we realized they didn’t open until 5 and we were all meeting at 4pm with a hard out time. Yet another timing dilemma. But I always find that these situations are for the better, as witnessed with the lunch happening. We ended up at Dudley’s, a cute little place with outdoor seating, with good food and drink in the Lower East Side. And that is where this post is really going. To share with you a recreation of the drink I so enjoyed. Sure, I meandered around to get here, but that was what the day was all about. Spending time with old friends with no real agenda but to share old and new memories. This day was not just good for me, but a great way to encourage you to do so too. I know, I’ve spouted a lot of words about a lot of other things just to get to the cocktail. But that is the beauty of life and the road we journey to arrive somewhere. It’s the mishaps and redirects that get you to the exact place you are supposed to be. In this case, Lunch Italian Style plus 4pm consumption of a refreshing cocktail with dear friends.

Friends for life: Dominique, Me and Dianne. AKA 3D. Smiles of well fed women looking for bargains. Photo credit: Dianne Guarino

Nancy, Kathy, me and Dianne. Photo credit: Kathy Lashlee

I’m not a big drinker these days. Can’t seem to hold my liquor. But the drink that caught my eye was the cleverly called Mint to Be. An auspicious name for a cocktail that clearly defined the day and all our happenstances. It was so dang refreshing. I suppose I could have used my handy dandy phone to take a photo of the ingredients, but didn’t. Thank goodness, I only had one drink so from memory, it had Vodka, St. Germaine, tea and mint. I had no idea in what proportions so when recreating, I just guessed. And on my first try, I guessed right.
Here’s what I did.

Ingredients

2 oz. Green Tea, brewed with mint leaves & cooled
1 oz. Vodka
1/2 oz. St. Germain
Fresh Mint leaves & Cucumber for garnish

Enjoyed this drink so much,I actually almost finished it!
Photo credit: Kathy Lashlee

Cocktail set up. Mint, Freshly brewed Green Tea, St Germain, Vodka and cucumber

I brewed green tea and let it steep with fresh mint leaves and let it cool. In a shaker, I put ice, vodka, St. Germaine and more mint leaves then added the tea once it was fully cooled.

Shake shake shake, then poured it into a cocktail glass over ice. I added a cucumber slice and more mint leaves.

Refreshing? Almost too refreshing. These babies will go down fast. So be careful. Of course, if you like your drinks stronger, you can certainly add more vodka, although it will change the flavor profile a bit. I like these ratios because it’s very smooth. JuanCarlos, who usually is the one making cocktails around these parts was pretty impressed. So we invited our neighbor friends over to enjoy. I don’t need to tell you that they did, indeed.

It truly was Mint Tea Be.

Served with crisp cucumber slices and crunchy, salty marcona almonds… A perfect cooling cocktail that suits to a T.

This cocktail paired with pretty much anything. Including langostinos with sautéd tomatoes & peas.

Ziti, Eggplant, Sun-dried Tomatoes & More - Pasta Sunday

Sure, I recognize that Cinco de Mayo is coming up, and maybe you were expecting a taco or fajita recipe.  I'm figuring... No, I'd bet the farm that there are a gazillion other sites that will provide you with oodles of Mexican celebratory dishes.  I like Mexican food but I'm Italian (well, as we all know now with 1/4 Polish, shhh). Plus, you're gonna need a dish for  Sunday.

What can I tell you?  I'm a creature of habit and I love me some pasta on a Sunday. Well, any day really, but Sundays are a must. And it's usually the kind of pasta dish where I'm just throwing together things that I unearth from the back of the fridge or from a pantry rummage.  As my grandmother, who didn't quite understand my need for experimentation, used to call it, Mescolanza. Roughly translated; 'mixed up mess' which doesn't sound very appealing, right?  Consequently, the need for another title was apparent.  Thus the renaming of these types of creations to Something from Nothing Specials was born. Although not super sexy, it does sounds more creative and less like a mistake.  I have to admit, with some pride, that I can't recall a time when I experimented with pasta and it didn't taste good.  Could bias play a role by sheer virtue that I crave pasta like a smoker craves nicotine? Sure, but I have confirmation from others that they like my creations, too.   

So this past Sunday began a bit slow and lazy. When I woke up I had in the back of my mind that it was a pasta day. Although Spring had been trying to eek its pretty little neck out, this particular day was quite chilly, and even a bit nasty. Pasta always warms my soul and my belly. Heck, who am I kidding?  It's Sunday. I don't need any other excuse to make pasta.  So, after doing some Spring cleaning, my reward was to whip me up some comfort and serve it up like a trophy for my work. (I think I might have a serious pasta problem.)

Sure, I had fresh tomatoes.  I even had mushrooms. But that big, hunking jar of sun-dried tomatoes was staring me down as I opened the refrigerator door.  Those jewel colored, intensely flavored bites reminded me of how often I cooked with them in Miami. I was immediately transported back with memory waves of the other ingredients that were my favs: artichoke hearts, capers and olives.  Always trying to keep some solid staples on hand, of course I had capers and olives at the ready.  But with artichokes in attendance, it seemed imperative that I resurrect an old dish.  Also making an appearance, but as a new addition were some baby Italian eggplant. Throw in a few aromatics and we have a pasta dish, y'all.  

The main line up.

Ingredients

1 lb pasta (I used gluten free Tinkyada ziti but use whatever you like)
3 small Italian eggplant, cut in 1/2" strips (approx. 4 c)
1 c artichoke hearts, quarters
1/4 c sun-dried tomatoes, chopped
1 medium yellow onion, sliced (approx. 1.5c)
2 T Kalamata Olives
3 large garlic cloves, sliced
1.5 T capers
3 T olive oil
1/2 -1 t salt
1/2 t red pepper flakes
2 c basil, chiffonade
Goat or Feta cheese, or Pesto, optional

Instructions

Put a pot of salted water to boil for the pasta. Sauté the onions in oil, adding 1/2 t salt and red pepper over low heat.  Let soften while you slice the eggplant and garlic. 

Add the eggplant and slightly raise the flame to medium low.  You want to brown the eggplant a bit.  While the eggplant is cooking, prep all the remaining ingredients, and add the pasta to the boiling pot. Once the eggplant has browned, add a tad more oil in the middle of the pan to cook the garlic. Then add the capers, olives, sun-dried tomatoes and artichoke hearts.  Lower the heat and let warm through. At this point, give it a taste for seasoning.  Capers, olives and sun-dried tomatoes can be salty which is why I only started with 1/2 t salt to start, and then added another 1/2 t before adding the pasta. 

It's important to not overcook the garlic, so only add that once the onions and eggplant are browned.

The aromatic line up: Sun-dried tomatoes, capers, Kalamata olives, artichoke hearts.(Notice I only had a few olives, so that's the amount I used.)

Add them all to the pan so they cozy up together.

By this time the pasta should be ready.  Reserve some of the pasta water, then drain the rest.  Add the pasta to sauce pot, stir together.  Add the pasta water as needed to loosen up. Turn off the heat and add the basil.  Serve immediately. 

Add the pasta to the mix and stir together. Now is the time to add the pasta water to your liking.

Add the basil at the end to keep it from cooking all the way through.

Grate some cheese over top.  This dish would also be delicious with chunks of feta or goat cheese stirred in. I didn't have either but can completely imagine and taste it in my mind.  

Since I had so much basil, I made walnut pesto which I used to warm up the leftover pasta.  Let me tell you that was a winning combination.

Happy Sunday or any day.

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Linguine with Oven Roasted Tomatoes, Olives & Spinach

Hello fellow pasta lovers.  I know I have been neglecting you. Believe me when I tell you that it is not from a lack of making pasta. Quite the contrary. I make and eat pasta. (Gluten free now) Maybe not as often as before when I used to eat it every day.  Yeah, you read that correctly.  EVERY DAY. Oh the glory years.  Every day requires a lot of invention. Which meant I needed to come up with a variety of combinations to swirl, toss and top my pasta.  This is the very essence of the 'something from nothing' style, and how I pretty much make every pasta dish. Which leaves you wondering why the hell I'm not posting them given that it is the literal building block of my blog. Oh the irony.  Quite frankly, these dishes, although delicious, didn't seem like such revolutionary ideas, nor ones you wouldn't have thought up yourselves.  But maybe not. So, if it's pasta you want, it's pasta you get.  Who I am to deny anyone from eating pasta? I'm not crazy.

This combo literally was a throw it together dish from last week.  I was spending time with my niece Gianna before she headed back to college, my alma mater Binghamton University. Our afternoon of shopping ended right at the dinner hour and we were hungry.  We first thought of grabbing a bite at some local restaurant, but Gianna being every thoughtful and dollar conscious, said why spend money.  After mentioning that I didn't have a ton to choose from at home, save pasta, her answer: "Well, I would never turn down pasta."  And this why she is my goddaughter.  Like minds.

Here we go with the old open the fridge and see what we have...

Container of oven roasted tomatoes

Moroccan oil cured black olives

Baby spinach

That's all we needed to make a pasta that had some real depth of flavor.

Ingredients

1 lb. linguine (I used Tinkyada gluten free)
3.5 c oven roasted tomatoes
1/2c approx. roasting oil & juices from the tomatoes
1/3 c Moroccan oli cured olives, rough chop
4 c baby spinach, rough chop
1/2 med. yellow onion, diced (approx. 2/3 c)
3 large cloves garlic, sliced
pinch red pepper flakes, optional
Magic 3 (Olive Oil,  Salt, Pepper)

Moroccan Black Oil Cured Olives

Instructions

Dice the onions, slice the garlic, chop the olives. While the pasta is cooking, sauté the onions and garlic until just softened. Add the olives and stir to combine. 

Oven Roasted Tomatoes

Add the tomatoes plus their roasting oil and spinach and let cook until spinach is wilted and everything is warmed through.  Season to taste. (Note that the olives add a salty flavor so go light handed when adding salt.  TASTE, taste, taste.)

Once pasta is al dente, transfer it to the sauce pan and combine all together letting it cook the last minute in the sauce.  Top with grated cheese.

The sweetness from the tomatoes, the salty, earthy flavor from the olives and the bite of spinach. There really is no need for me to tell you that this was yummy.  Trust me, it was.  So much so, I made it again when my sis, Jill came for her weekly visit.  Pasta NEVER disappoints. It really does provide a double dose of love.

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Ciao 2017 - A Year that Warmed My Heart

Another year.  Another 365 days of "what did I do with all that time?"  I do recall many moons ago an older person said to me that time goes by faster when you are older.  I didn't quite get it, but now that I am older, I see that it is true.  But I still don't get it. Time flies by quicker now. But how? But why?  Is it because as adults we wish for the weekends to come so we can have some rest? Only to find out that we have cleaning and laundry, errands and bills to attend to.  Is that why time blows past us?  Who knows, except, here it is the end of 2017 and I am still wondering what happened to March!!  What have I done with all that time?

I have accomplished some things but will readily admit that I wasted too much time.  2018 will be about making more of each moment. Well, that was the goal of 2017, so wish me luck... again.

As the year comes to a close some of you will host big parties.  Great.  But if you are like me, and don't make such a huge deal out of New Year's Eve, or feel pressure to do something, or maybe you feel sad because nothing special is happening.   Please remember it's just another night like the one before it and the one after it.  You can choose to how to honor it or not. You can use it to ump start a fresh beginning. But if you don't have big plans, so what.  You can do what JC and I like to do.  Sit quietly, rejoice in what we have now and make a list of our wishes  for the coming year. Without pressure but just gentle reminders of what we would like to reach for.

As we wrap this year, that was filled with tons of emotion for most of us, let me share some moments of just how lovely a year can be.  (Lots of photos, so keep scrolling for another message from me.)

January
Shared time with my sister Jill and nieces, Nikki and Gabrielle, as we cooked together making the original "something from nothing" recipe, Zucchini Orzo Pie and an old family tradition, stuffed breads.

February
Starting the month with an invite from our family friends, the Marzullos, to kick start a month of eating well.
Celebrated my birthday with my parents in Miami showing them cool restaurants for them to visit, like Prohibition. Then back home to celebrate another Pisces birthday with my 'niece', Lauren, serving up a traditional Spanish tapas lunch.

March
Stirring it with love with Gabrielle at her workplace, Traditions, in Charlotte, NC promoting my Think...then Jump™ children's book series and reading to the kids. Back home, taking in nature with a walk through our favorite local spot, Rockefeller Park.

April
Another trip to Italy, because... Well, it's Italy and you can never get enough. And let's not forget this is the land of beauty, love and of course...pasta.  All things I hold dear.

My own fresh pasta made in the Tuscan Hills.  Recipe here

My hubby, falling in love with Cortona in the Tuscan region of Italy.

May
JC's birthday, celebrated as usual with good food and wine.

Cucumber, radish, mint salad

Roasted pork loin

Roasted fennel, peppers, onions

June
A full month of gatherings with family and friends, both in NY and Miami.  

Us and the Nardolillo Family.  Finally, after many dates were thrown around, we found one in June!

Always love visiting Miami for sun and the warming of my soul.

Miami gang,  Marta and Me with JC to celebrate Emilce's Birthday.

Krista and Me.  I babysat for her.  Yes, I did and now she is getting married!

July
Spent the 4th sharing good times, good food and good fun with dear friends Emily and Lorne at their Bay home.

Rocked a successful event aboard a NYC nighttime cruise that Despaña co-sponsored.  Boy, was I tired after that one.

A NYC visit from my bestie, Dominique, ending a perfect  girl's day with her daughter, Lauren.

Despaña Gang AKA Chicas Poderosas = Powerful Girls!

Dominique and Lauren. Don't you love those smiles!

August
Too many photos to even think about sharing from our trip to Northern Spain, but the highlight was spending time with our dear friends, Marcos and Angelica, at their home in Amieva, Asturias.

Amieva, a beautiful view

Marcos, Angelica and JC

Angelica and me

September
How do you celebrate fall with Cuban in-laws?  Roast a pig.
How do you celebrate a friend's birthday? Call and say "I'm coming over with food and cake!"

How do you celebrate a life? By honoring it with memories, laughter and love. Sharing as a family a most beautiful memorial to rejoice in life of my dear Aunt Catherine.

Porky the pig in La Caja China, the Chinese roasting box

I made a gluten free cake to celebrate Carl's birthday.

Alla familia

Aunt Catherine's favorite hat and her corn cob pipe.  No button nose here.

October
Thanks to my sis, Alys and Mastercard, we got to visit the Chiluly exhibit at the NY Botanical Gardens. 

Then had a wild production experience as Team Despaña, Angelica and Master Carver Jaume Guerra were slicing up jamón on The Untitled Action Bronson Show appearing on Viceland TV.

Angelica & Jaume showing how it's done.

Action Bronson checking out the jamón

November
NYC Marathon with my amazing sis, Alys.

Stats that make her cream of the crop.

Family support after 26.2 miles.  Ready for a meal.

December
That time of year when spending time with flour, butter and sugar is how I pass my time, baking up a storm. Thankfully, I had one brave soul to help me, my niece, Gianna to the rescue.

Gianna, directly home from college and before seeing friends, helped me make cookies... all day.

I also had to say ciao for now to my nephew, John, as he moved away to Colorado.

So as we close the books on 2017, I wish for you all the health and love life has to offer... And there is an abundance of it. There truly is no end to that well.  You can continue to tap it and unearth it's riches.

May you find the path you were searching for.

May the passions you dream of become realities.

May the struggles you have be released and resolved.

May good friends, good food find their way into your home.

May each day bring a wonderful mixture of laughter and smiles, inner peace and joy, satisfaction and accomplishment, confidence and strength.

May you step closer to knowing and loving your true self and rejoice in your essence.

I wish all these and so much more for you.

Happy New Year