Slutty and Proud Pasta!

You may have heard of the famous pasta puttanesca, which basically means 'in the style of the whore'. It's never really been determined why it's called this; some have mused that it is because of its sultry, sassy, and bold flavours, others have put forth the possibility that it's quick and easy between clients, and still others have opined that it's made of simple ingredients that most Italian kitchens would have on-hand at any time.

Whatever the reason, puttanesca is easy to make and fun to eat. Plus, since recipes vary widely in Italy (for everything), there are plenty of delicious and fulfilling versions of the recipe that are totally vegetarian. Try my version!

Pasta alla Incubus

Ingredients

Pasta of choice (my favourite is fiori)
Olive oil
1-2 tsp capers
Olives, sliced
Olive brine
5-7 spoons crushed tomatoes

to taste:

Garlic
Basil
Crushed red pepper flakes

1) Heat the olive oil under medium heat, until it moves freely in the pan. Add garlic, basil, and red pepper and saute for around a minute. Then add capers and mix thoroughly, cooking for a couple more minutes.

2) Add tomatoes and mix thoroughly, then add olives and 1-2 spoonfuls of olive brine. Mix again and let cook for at least 10 minutes, stirring regularly.

3) While the sauce is cooking, cook your pasta according to the directions for the specific kind of pasta.

4) Pour puttanesca sauce over cooked pasta. Eat while hot (and sexy, of course!)


Tips and Such

- If you don't have capers or don't like them, just add a couple more spoons of olive brine. The function of the capers will not be perfectly replaced by it, but it will at least add some rich tartness that the dish needs.

- You can garnish the dish with parsley flakes or fresh parsley, which will really bring out the taste of the sauce!

As you can see, it's a delicious dish that will delight any palette! It plays on the tongue and leaves a sense of contentment. Even on these hot summer nights, a puttanesca-adorned pasta can't help but satisfy.

You could even eat the pasta dressed in your favourite feather boa, or your stiletto heels, or those handy kinky boots you never quite found an occasion to wear. Be creative!

Stay sexy!

};) Dhiar <3

Olive My Love

I know olive you are big fans of my recipes so far, and I hope everyone will let me know how they like the recipes when they try them.

If you've been paying attention to my puns (and why wouldn't you), I'll bet you've guessed what today's recipe is. That's right...it's an olive-based recipe! It's called olive salad, and you can use it on virtually olive your meals.

Olive My Salad

Ingredients

1/2 can black olives (somewhere around 3 oz.)
5-10 green olives, stuffed with pimientos, or to taste
2-3 stalks celery, or to taste
handful baby-cut carrots
generous tbsp parsley
1-2 tbsp extra virgin olive oil
1-2 tbsp black olive brine
1-2 tbsp balsamic vinegar

to taste:

sea salt
black pepper
vegetarian ham substitute (optional)

1) Using a food processor, a blender, a grater, or some other method, chop everything up into very small pieces. Do not liquefy.

2) Combine all ingredients carefully in a large mixing bowl. Stir until completely blended. Add olive brine or water to reach desired consistency. The mixture should be moist, but not wet.

3) Transfer to container and store refrigerated for at least one hour before serving.


Tips and Such

- This olive salad makes a delightful sandwich. Simply spread atop a slice of bread and enjoy it open-faced! Couple with perhaps a pickle and some fresh vegetables for a filling and nutritious meal.

- You can make a mean omelette with olive salad, whether you use eggs or egg substitute! It adds plenty of flavour and nutrition.

- The salad, like salsa and other uncooked mixtures, tends to taste best after it has been allowed to rest for an hour or more in a container. This allows the flavours to mingle and settle into the ingredients. You don't have to let it rest; if you need it urgently, just mix it up and take it along with you, letting it rest in the container on the way.

- This can be used as a perfect dip for chips, if you're looking for a quick and easy vegan recipe to take to a party.


Ingredient Info

Olives are fruit of the olive tree, a magnificent plant beloved of the ancient Greeks. Everything about the tree could be used: the wood, the bark, the fruit, the oil of the fruit...it was one of the most valuable plants to that civilisation. Olives come in a variety of colours and preparations, and the place where they are grown also contributes to the flavour.

Celery is a prized savoury vegetable, with extremely powerful-tasting seeds. Traditionally, in ancient Greece, celery was highly esteemed, and champion actors were awarded crowns of celery. Apparently we're hitting all the ancient Greece vegetables this time!

Baby-cut carrots are carrots -- a sweet and savoury root vegetable -- cut to be very small, bite-sized. They are convenient for many recipes since they do not require peeling and can also be enjoyed raw very easily.

Parsley is a relative of celery and actually gets its name from -- that's right! -- ancient Greek, in which it means 'rock celery'. Italian parsley is the most flavourful and less bitter, although parsley is a very subtle flavour in general. Commonly used as a garnish, it is actually an extremely nutritionally rich herb.

Balsamic vinegar is vinegar that has been aged in a certain special way. It is generally regarded as sweeter than other vinegars, and a little can go a long way in cooking and especially in garnishing.

Vegetarian ham substitute is available in a variety of styles. Many Asian supermarkets will have this in loaves (catering to Buddhist patrons) along with other meat substitutes. You can also find vegetarian ham substitutes in many Western grocery stores. If you can't find anything, use the imitation bacon pieces you can get -- make sure they're vegan, as most are -- for salad accents. You can also omit this ingredient if it's too troublesome; the olive salad has more than enough taste without it.


I hope you'll enjoy this recipe. It's a great one for when you just want to have a nice, simple meal. You can just spread some on bread and instantly you've got a sandwich. Or get some chips and you can have a party! Roast some pita bread and use it to dip, or make a creative omelette, or crepes! The choice is yours for this diverse dish.

I hope to see olive you here again for my next recipe! And do be sure to read the other entries, because they're all good...olive them.

};) Dhiar <3