The Daily Grind, Chop and Fry

Traditionally made with anchovies, this dish is all about the olive oil. I first had it at Scala’s in San Franciso, and I’ve never had the like of that version again. Even so, when The Geek and I had this tonight, our occasional “Um, this is good!”s  were pretty muffled, what with our mouths being full the whole time. What’s more, it took all of 20 minutes to put together. I threw together some home made croutons for the salad with walnuts and blue cheese with the extra time – they were still warm in the salad.

Some day I will splurge on a truly excellent bottle of olive oil and make this with it.

To shave Parmesean cheese, use a vegetable peeler

Barilla has come out with a high-protein pasta, available at PCC and probably lots of other places. It has 17 grams of protein a serving, and when combined with either legumes, vegetables or nuts forms a complete protein. If you add some of these last items to a salad, you are in good shape.

12 oz. Rigatoni or penne pasta
4 tbsp. good quality extra virgin olive oil
2 clove garlic, finely chopped
1/2 c. green olives, chopped
1/2 c. calamata olives chopped
2 tbsp. capers
1 large can plum tomatoes, chopped
Parmesan cheese for grating

Put pasta water on to boil. When pasta in in the pot, start the sauce.

Gently heat 2 tbsp. olive oil in large sauté pan. Add garlic, cook about 2 min., until softening. Turn heat up to medium high and add rest of olive oil and tomatoes, cook for about 5 min., add olives and capers and continue cooking for another 3 mins.

Meanwhile, when pasta is done, drain and put in bowl. You can preheat the bowl by draining the cooking liquid into the bowl first. Stir just a little olive oil into the pasta to keep it from clumping.

Add about two cups of cooked pasta to the sauce while still in the pan and cook one more minute. Add this mixture to the rest of the pasta and serve, with cheese if desired.

Shopping List

12 oz. Barilla Plus penne pasta

4 tbsp. good quality extra virgin olive oil
2 clove garlic, finely chopped
1/2 c. green olives, chopped
1/2 c. calamata olives chopped
2 tbsp. capers
1 large can plum tomatoes, chopped
Parmesan cheese for grating