Aglio Olio with Parmesan-crusted Eggplants and Calamari

That yummy Aglio Olio that I cooked! (buhatan na ng bangko ito! hahahaha!)

Aglio Olio is a no secret dish. I mean, it's the easiest dish there is for a pasta! Just throw in garlic to your EVOO, add anchovies, red pepper flakes, cooked spaghetti and hwoahla, Aglio Olio hot from the stove! You may also add chopped Italian flat leaf parsley and taste the difference when added! 

Now, you just got me thinking that this should be pasta for the whores! Not Puttanesca. Really now? I mean we are talking about the availability of the ingredients right? I mean come on! Who wouldn't have garlic, anchovies and Olive oil in their pantries. Tell me! 

But who am I kidding? I'm not even an Italian to actually throw a fit so I think I'll just blog on how to cook this very very very very complicated-NOT dish! 

Almost-Puttanesca with Shrimp and Crumbled Feta Cheese

Pasta the way a whore would make it or let's call this Pasta alla Puttanesca. The reason why it's called pasta of the whores is because of the easy availability of the ingredients for this dish. And to attest for the availability, I opened my almost gone-with-the-wind pantry and found anchovies, black and green olives, and tomatoes. I also have to discard my feta cheese and well, my almost wilting basil leaves. 

Now I guess you are all wondering why Almost Puttanesca. Haven't you guessed yet what I lacked for this dish to pass as the pasta of the whores? I LACKED CAPERS! Why on earth did I run out of capers? Why? It is a staple ingredient in my pasta! I like my pasta with capers! I like my crostinis with capers! I like everything with capers. And yes, the reason why is because my dad hates it. Well, as a newly unemployed lady, I have to abide by my dad's grocery rules which includes: NO CAPERS FOR HE HATES CAPERS. Fine, I'm still not over that I don't have capers.

But since a good cook can whip up anything so #challengeisfreakinaccepted!

Like what Chef Michael Smith always say, "the best recipe is cooking without a recipe!" 

So to start, in a large skillet over medium heat, saute 5 cloves of minced garlic and 2 diced shallots in EVOO. They say that olive oil when heated results to a decreased flavor so just throw your garlic and shallots the moment you turn on the stove to preserve the oil's flavor. Throw in your 5-8 anchovy flakes and crushed pepper flakes (amount is according to your taste) until the anchovies melt into oil and completely dissolved. and After which, I added a cup of finely diced carrots for a hint sweetness and I like veggies on my pasta , 1/2 cup of diced olives, combination of black and green pitted olives. After which, I added 1/2 cup of white wine and let it simmer for a bit until wine is almost absorbed. Then you add 1 packet of tomato paste and a cup or two of tomato sauce. Add a teaspoon of thyme and oregano, and a tablespoon of dried parsley (you can omit this if you have fresh flat leaf parsley and add them just before serving. Simmer in low heat. Pour into pasta together with your seasoned and blanched shrimps. Add crumbled feta cheese and julienned basil just before serving.  

A result is a robust and hearty tomato-based pasta. Partner with wine for a good dinner. BON APETIT! :)

And I swear there's a shrimp in there, see!

Pasta with Tuna, Spinach and Red Pepper Flakes

Okay okay! The original recipe calls for Arugula but my family never liked Arugulas. Its somewhat bitter taste failed to appetize the foodie in their souls. But whatevs! I love Arugulas but since I ain't just cooking for myself here, I have to find a substitute that wilts in the warmth: SPINACH!

I happen to stumble upon this recipe when I was searching for dishes with Arugula. You see, I'm trying to eat organic as early as possible. I planted my own basil and arugula and since then, I've been harvesting my own leafs and herbs. 

Okay, I cheated. It was stated in the recipe actually. Haha!

 I find the first photo with too much garnishes. I got so addicted with spinach that a threw more than a handful. So I grabbed my brother's plate and photographed it instead.

This recipe has been sitting in my top 3 favorite Pasta recipes:

1. Mario Batali's Basil Pesto

2. Giada de Laurentiis' Marinara Sauce for Pasta with basic red sauce

3. Pasta with Tuna, Spinach and Red Pepper Flakes

This can be your basic pasta recipe whenever you feel a little creative and risky. It is very similar to that basic Aglio Olio and everyone can be a little playful with garlic and oil. For this dish, I used spicy canned tuna, added  a third of a cup of roasted pine nuts and threw in a handful of fresh flat leaf Italian Parsley to wilt together with the fresh spinach. The melody of both herbs/veggies create is flavorful. One of the simplest recipe yet very VERY comforting! 

The recipe came from  Simply Recipes. This dish was even featured in San Francisco Chronicle. See, I told you to trust me! Haha! 

YOU NEED:

1 pound dried fettuccine, spaghetti or linguine (use gluten-free pasta for gluten-free version)
1/2 cup extra virgin olive oil
3 large garlic cloves, or more to taste, finely minced
Generous pinch hot red pepper flakes
2 6-ounce cans spicy tuna packed in olive oil, drained
1/4 cup roasted pine nuts
Kosher salt
1/2 to 3/4 pound fresh spinach
a handful of fresh flat leaf Italian parsley

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente. 

While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat. 

Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula, flat leaf parsley and pine nuts . Toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately. Serves 4.

 See how easy and fast that is? Serve this for lunch or dinner or just get creative and off you go! I'm planning to add olives and capers the next! You? What are your plans? :)