Wednesday, January 14, 2009

Pasta Aleina

4 servings

Spaghetti/Shells/or Penne (4 cups cooked to al dente in salted water)
olive oil
1 rounded teaspoon garlic (minced)
1 tsp dried Basil
3 medium tomatoes (cut in chunks)
1 can tomato sauce
1/2 tsp Oregano
1 tsp Paprika
1 tsp dried Parsley
1/4 cup finely chopped cooked sardines or anchovies (optional)
1/2 Red Bell Pepper cubed
1 Carrot peeled and diced
1 cup Brocoli finely chopped
-cook the pasta in salted boiling water until al dente. Drain and Set aside
-in a medium saucepan sautee olive oil and garlice until the garlic just starts to brown.
-add the veggies and sautee another 5 to 7 minutes until carrots are just barely tender.
-add the herbs, tomato sauce and anchovies and continue to sautee until all ingredients have melded together.
-add to the pasta in a large pot and toss until combined

Garlic Chicken with Lemon-Herb Sauce


Thawed Chicken Thighs, skin-on and deboned
Minced garlic
Poultry Seasoning/Seasoning salt
Olive oil

1 tsp. Minced Garlic
1/2 tsp each Paprika, Oregano, dried Rosemary, dried Basil, dried Parsley
3/4 stick butter
juice of one lemon

-Preheat oven to 350 degrees.
-Rub both sides of Chicken in Poultry Seasoning or Seasoning Salt. Rub a little bit of minced garlic inside the chicken and tie closed with cooking string. Brown the chicken in garlic and olive oil (about 5 minutes on each side) and set aside in a baking dish.
-In the same pan add the butter, lemon juice, and the rest of the herbs and to make the basting sauce.
-Bake the chicken 3/4 of the way with most of the basting sauce (poke holes in chicken to let it seep) skin side down. This should take about 25 to 30 minutes.
-Flip the chickens skin side up, baste with the rest of the sauce and bake till done.