Feels like summer, doesn’t it?? Here in Denver we had an absolutely GORGEOUS Memorial Day weekend! Sunny, not too hot… Aaaaah… perfection. And mine was even better because my great pal, Linda, was here from Chicago! Yaaaaay!
We had the BEST weekend ever! Ate our body weight in Mexican food, hiked in Vail, went to the Denver Day of Rock, and spent a lot of time with friends. On a scale of 1 to 10 – 10 being the most fabulous – I rate this weekend about a… 37!! How was YOUR weekend? Do tell!
Well, tonight is Linda’s last night in town, and we decided to stay in, cook a fabulous meal and drink a little heart-healthy red wine. Have you ever tried boxed wine? I’m a fan! There are so many good ones! We bought Big House “The Usual Suspect” Cabernet and it’s a tasty little morsel!
We started our dinner with a glass of wine and the most amazing steamed purple artichokes…
… which I lalalalalalalove! We dipped the leaves in melted Earth Balance mixed with some garlic and lemon. Come on. How delicious.
And after the ‘chokes… time for pasta! Linda is amaaaazing with pastas and this is one of my favorites. The recipe is for two people, and I recommend never being the only one in the room eating it, ‘cuz… it’s a lotta garlic, people! This is a great dish to make to impress a date… Mr. Right (or Ms. Right) would never guess it’s so easy! And it’s also a great way to find out if your potential love has a palate as adventurous as your own. Hmmm… maybe I need to start a dating sight based on food preferences…! Anyway… here we gooooooooo…
Linda’s Soon-To-Be-World-Famous Anchovy-Caper Pasta (for 2)
1 two-ounce can anchovy fillets in olive oil
5 cloves of garlic, minced
1 heaping tablespoon capers, crushed lightly
1 teaspoon red pepper flakes
2 tablespoons of fresh parsley, finely chopped
1 eight-ounce box of dried pasta (We love quinoa pasta! Great texture and no gluten!)
Using large non-stick skillet, cover bottom of pan with olive oil and bring to medium/medium-high heat. Place anchovy fillets in pan. As the anchovies heat, use a spatula to encourage them to break down and become almost paste-like.
When the anchovies appear to be behaving, add in the garlic and capers. Add the red pepper flakes. Stir and take off the heat to allow the ingredients to meld.
Cook your pasta! You know how to do it, right? Right. BUT… one thing I must tell you is that you should NOT add salt to the water, as the sauce is salty enough. Also, about five minutes before the pasta is cooked, put the anchovy-caper mixture back on medium heat.
When the pasta is cooked, drain it off, reserving just a couple of tablespoons of cooking liquid that you can add to the tossed pasta if you want it a little more juicy. Put cooked pasta in large bowl. Add sauté mixture. Toss. Add parsley. Toss again! And then… enjoy! We added fresh shaved parmesan cheese, but that’s up to you. Served it with my favorite arugula salad and… Ba Da Bing Ba Da Boom!
Now THAT is a dinner! I have a feeling the easy-pasta-and-salad thing is going to happen quite a lot around Chez Welsh this summer. There is too much fun to be had outdoors! Plus it’s YUMmmmmy. Of course. 🙂
Well, friends, I hope you had a fantastic weekend and that your Tuesday is easy breezy. Until next time…