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bjbj Walter: Pasta. Jan: Puttanesca. Walter: Puttanesca. I wanted you to say it instead
of me. Jan: s pasta puttanesca. Walter: You start it with onions and garlic. Jan: Onions,
garlic, and a little bit of olive oil. Walter: Yes. Jan: The hallmarks of this dish are ingredients
that are fragrant and intensely flavorful, but it s super, super fast, all right. A little
red pepper flake. Walter: Which never hurts anything. Jan: That s right. I m going to
put a little oregano in here, about a teaspoon, and I m putting it right in here because I
want to bloom that flavor for a minute. At home, you would go ahead and let that simmer
for just a minute. Then I ve got capers. Walter: Capers. Jan: I drain mine. If you love them,
don t drain them. If you re not that crazy, drain them and rinse them. Walter: No, no,
I don t want any rinsing, but I do drain them. Jan: All right. I don t usually do that at
home. I ve got Greek olives, and this is black olives and two types of green olives that
are pitted. I drained those. Walter: At Food City of course, you can find those on that
beautiful olive bar. Isn t that neat? Jan: I know. That thing tortures me because I want
them all. Walter: All. I love it. Jan: Yes. Now I m going to give you my secret ingredient,
and I don t want anybody freaking out over this because you re only going to use a little
bit, and it s anchovies. You can use a little anchovy paste. Walter: Love them. You don
t have to justify them to me. Love them. Jan: You know what, though? The trick to that is
not letting anybody know that s what you re doing, because they won t be able to tell
it. Walter: I won t tell if you don Jan: All right. Diced tomatoes; in this case, I ve
got the little petite diced tomatoes. You can use the bigger ones if you want. Walter:
You just put those in because it sounds so neat to say petite. Yes, I understand. Jan:
Petite. I know, I m getting all fancy today. Petite tomatoes in my pasta puttanesca. All
right. Walter: t nothing fancy about that. Jan: All right. Fresh kale. I just popped
them right in. Walter: All you ve done is take out the big veins. Jan: Take out that
big center vein. Walter: Cut them into big pieces. Jan: I just tore it up. I didn t bother
cutting it. We would let that just simmer until that kale wilts down. Walter: Then we
d add to it . . . Jan: 100% whole-grain pasta. Walter: Whole-grain pasta. Look at that. Jan:
That s right, and it s delicious. You stir that in. All right. By the time you ve done
all of that maneuvering, you re done, and what you have is a great big bowl. You re
going to need a little bit of Parmesan over the top, a little fresh basil, and a little
fresh parsley, just to let the fragrance bloom. ll tell you, my kids sat there and fought
each other at the stove the other night when I put a big pot of that out. That is the best,
as good as it gets. Walter: Because you re smart enough not to tell them it s healthy.
Jan: Shh. Walter: You want this good recipe; all you ve got to do is write Chef s Recipe,
6450 Papermill Drive, Knoxville, Tennessee 37919; sending a self-addressed, stamped envelope,
or go to Local8now.com. Get the recipe. h1*6 h$:' gd$:' gd$:' gd$:' gd$:' :p1*6 [Content_Types].xml
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