L'Italo-Americano

www.italoamericano.com 12 THURSDAY, MARCH 19, 2015 L'Italo-Americano Let me set the scene. You are leaving a cocktail party with a group of friends. You don't want the evening to end quite yet. E v e r y o n e i s f a m i s h e d . I n America, you typically head off t o a p i z z a p l a c e , a d i n e r o r maybe a late night food truck. Not in Italy! In Italy, you head home for an impromptu dinner with the gang. Wine is opened; pots come clanging out; basic staples from the pantry appear; and the crowd gathers in the kit- chen to produce probably the t a s t i e s t p a s t a y o u h a v e e v e r eaten. Boom. A feast is born. Spaghettata pasta is usually prepared with the simplest of ingredients –garlic, olive oil, hot pepper are typically involved. However, depending on what is on hand, you can throw in some extras - canned tomatoes, ancho- v i e s , b r e a d c r u m b s , p a n c e t t a , capers. Pick your favorites. Raid the pantry. Whatever you decide, keeping it simple is the essence of the spaghettata. I say it is time we bring this wonderful tradition to America. Instead of that squishy slice of late night pizza, perhaps a simple meal prepared together surroun- d e d b y f r i e n d s a n d l a u g h t e r would be the answer to so many of our solitary woes; a way to s p e n d q u a l i t y t i m e t o g e t h e r doing the simplest of tasks. So at t h e e n d o f y o u r n e x t g r o u p outing, shout 'Spaghettata', and a f t e r a l l t h e q u i z z i c a l l o o k s , explain they are invited back to your kitchen for a very special treat…. P a s t a w i t h S u n - d r i e d Tomato Sauce Ingredients: About 8 ounces oil-packed sun-dried tomatoes (don't panic if your jar is a slight different size; the amount you use is flexi- ble) • 1/4 cup extra virgin olive oil • 4 cloves of garlic, diced • Dash red pepper flakes • 1 28-ounce can diced toma- toes • S a l t a n d f r e s h l y g r o u n d black pepper • 1 bunch of fresh basil, divi- ded • 1 pound of spaghetti Preparation: Place the sun-dried tomatoes in a food processor with a bit of the oil from the jar. Process until t h e t o m a t o e s f o r m a c h u c k y paste. In a large sauté pan, heat the olive oil over medium low heat. Add in the garlic, a pinch or two of salt and red pepper flakes. Sauté for about 1 minute. Add in the diced tomatoes and simmer until the liquid is redu- ced, about 10 minutes. Stir in the sun-dried tomatoes. Add salt and freshly ground pepper to taste. S i m m e r u n t i l t h i c k e n e d a n d incorporated, about another 10 minutes. Stir in a few handfuls of Throw Your Own Spaghettata di Mezzanotte! MICHELLE BECCI chopped fresh basil. Meanwhile, bring a large pot of salted water to a boil over medium heat. Cook the spaghetti according to the package direc- t i o n s u n t i l a l d e n t e . O n c e cooked, reserve 1/2 cup of the pasta water. Drain pasta. Add the pasta to the sauce and stir to coat the strands with the sauce. Add a bit of pasta water if pasta is too dry. Adjust seasonings. Garnish with addi- tional basil and serve with plenty of freshly grated Parmigiano! Pasta with Broccoli, Garlic and Walnuts Ingredients: • 1 head broccoli • 1 pound pasta like penne or ziti • ¼ cup extra virgin olive oil • 4 cloves garlic, minced • A pinch or two red pepper flakes • Salt • Freshly ground black pep- per • Freshly grated Parmigiano • Toasted walnuts, chopped Directions: Clean the broccoli and cut i n t o r e l a t i v e l y l a r g e p i e c e s . Bring a large pot of salted water to a boil over medium heat. Add in the broccoli and cook until just al dente – try not to over- cook as the broccoli will cook a bit in the sauce. Remove the broccoli, reserving the cooking liquid for cooking the pasta. Drain the broccoli and allow to cool a bit. Bring the pot of water back to a boil. Add in the pasta and cook according to package directions, until al dente. Meanwhile, in a large sauté p a n , h e a t t h e o l i v e o i l o v e r medium low heat. Add in the garlic, a pinch or two of salt and red pepper flakes. Keep heat low so as to not burn the garlic. Cut the broccoli into smaller bite size florets. Trim and cut the stems as well. Toss into the pan and stir to combine and coat with the yummy sauce. Allow to simmer until the broccoli is warmed through. Add a grind or two of black pepper. Taste and adjust seasonings. Once cooked, reserve 1/2 cup of the pasta water. Drain the pasta and toss with the sauce. If dry, add a bit of the cooking liquid. Toss everything to com- bine. Adjust seasonings. S e r v e i n a w a r m e d p a s t a bowl. Top with a drizzle of extra virgin olive oil, plenty of freshly grated Parmigiano and chopped walnuts. Serve! Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog OurItalianTable.com. Pasta with broccoli, garlic and walnuts MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291

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