Saturday, June 21, 2008

Back, But Not Really

I figured I would drop by the old blog and just leave a little note to let everyone know that I may not be writing a long post for a little bit at least, I've messed up my wrist (combination of kneading bread and knitting blankets!) so typing is less than fun at the moment. However, I have entries for Bread Baking Day, SHF, and Open Sesame lined up (at least in theory!) so stay tuned for that. Heck, I may even get a PPN post out this week too (oh, the lofty ambitions!). I'm also still working on revamping my labels list and my blogroll, so those are some changes to keep an eye out for as well.

For kicks though, since this recipe won't really be relevant if I miss posting it today, I'm passing along an Italian meal to help bring in the Summer Solstice (though I do know it was yesterday!). Vermicelli Alla San Giovannello is also known as Midsummer Pasta, since the evening of the longest day of the year this dish is served: symbolically long cuts of pasta with a simple sauce of olive oil, garlic, anchovies, and tomatoes. It's your basic puttanesca recipe, pretty much, but it is delicious nonetheless! *Note - the recipe is traditional Italian, but the photo's from Food Network! I didn't get a chance to throw this together yet.

Vermicelli Alla Sangiovannello
Serves 6
1 tbsp olive oil (don't pick a fruity, green one though)
3 garlic cloves, chopped
6 oil-packed anchovies, chopped
1/2 cup chicken or vegetable broth
1 lb (4-5) plum tomatoes, peeled and chopped (in Winter, use a 15 oz can diced tomatoes - please!)
1/2 tsp red pepper flakes
1 tbsp capers
2 tbsp chopped black olives
1/3 cup minced Italian parsley
1 lb vermicelli or spaghettini

  1. Heat olive oil in a large pot.
  2. Add garic and cook until soft, 3-4 minutes.
  3. Add the anchovies and cook, mashing them into the garlic mixture, 5 minutes.
  4. Add the broth and chopped tomatoes and cook 10 minutes.
  5. Stir in the pepper flakes, and cook a few minutes more to blend the flavors.
  6. Add the remaining ingredients (except the pasta) and simmer 5-6 minutes more.
  7. Meanwhile, cook the pasta until almost done, about 2 minutes shy of "al dente".
  8. Drain, and add it to the pan with the sauce.
  9. Toss, and allow to cook 2 minutes.
Amount Per Serving
Calories: 334.3
Total Fat: 4.5 g
Cholesterol: 3.4 mg
Sodium: 289.2 mg
Total Carbs: 61.3 g
Dietary Fiber: 3.0 g
Protein: 11.8 g
WW Points: 6.5

2 comments :

Susan from Food Blogga said...

Oh, I feel your pain. I suffer from tendonitis. Rest is the key, so I hope you get better soon. I'll be sending good thoughts your way.

notyet100 said...

this looks neat nd yum,..:-)waitin for ur new posts....