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PepperPot

Spicy Recipes from around

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  Pasta

Bow ties Puttanesca - serves 4

The only thing here that needs to be cooked is the pasta. This uncooked sauce can be prepared 1 to 4 days in advance.

1. Peel, seed and cut tomatoes into 1/2 inch dices.

2. In a medium bowl, combine the tomatoes, anchovy paste, olives, capers, parsley, garlic, hot pepper, salt and black pepper. Stir gently to combine. Cover with plastic film and let stand at room temperature for at least 1 hour. If using for another day, place in the refrigerator until needed.

3. Cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Or according to package instructions. Drain and toss with sauce in a shallow pasta bowl. Serve in individual bowls and pass the parmesan on the side.

Could serve as a side dish to a simple roast chicken, breaded chicken breasts or breaded fish fillets.

Guyanese Chowmien - serves 6 to 8

Because this pasta cannot be obtained in this part of the world, a Guyanese friend of mine uses vermicelli pasta, either semolina durum or egg pasta. I have tried these for this recipe and the taste is not the same, but I found that Chinese shrimp-flavor pasta does the trick nicely.

1. Cut meat in strips and season with tomato paste, soy sauce, 1 Tbsp. of Five spice, pepper flakes, black pepper and salt to taste. Preheat on medium-high a big pot with half of the vegetable oil, cook the chicken thoroughly, stirring frequently  (about 5 to 8 min.).  Take the chicken strips out of the pot and set aside.

2. In the same pot, add the rest of the oil, the other tbsp. of Five spice and tsp. of black pepper.  In the order given, add cabbage, beans, carrots, broccoli (if using), onion, bell pepper and mushrooms, stirring frequently as you add each vegetable. Cook about 5 min. in all, they should be crispy and add the chicken, combine well. Check for salt and season to taste. Set aside.

3. As vegetables are cooking, boil noodles in salted boiling water according to packet instructions, strain.

4. Add cooked pasta to the vegetables and give it a good toss. You might need some of the pasta cooking water to help combine, but add a little as you toss.

Serve with a green salad.

Five Spice - makes about 2/3 cup

In a small bowl combine 2 Tbsp. each of grounded Star Anis seeds, grounded fennel seeds, ground Cinnamon, ground Ginger root and ground Nutmeg, mix well. Use the required portion and freeze the rest in a freezer safe container until further use.

Note:

• If using dry mushrooms you do not need to reconstitute, the vegetables gives out enough liquid that the mushrooms will soak it up, just break them into small pieces and add with the beans.

• Omit all meat and just make a vegetable chow mien adding the soy sauce, pepper flakes and black pepper to the vegetables.

• Bora is the chinese long bean. It is long, thin and tender and its flavor is different to the green bean, but you can substitute for green beans or snow peas in this recipe.

• Guyanese chow mien can be found at Caribbean or West Indian Markets.

• CHIEF 5-Spice Powder from the Republic of Trinidad & Tobago with no MSG, is my favorite all-ready made spice for this dish. It is not the same as the chinese five spice.

Roasted Red Pepper Pesto - serves 4

1. Roast, peel and cut into rough 2-inch pieces the bell pepper.

2. Toast garlic in a small dry skillet over medium heat, until spotty brown on all sides, about 8min., when cool enough to handle, remove and discard skins.

3. In a food processor fitted with steel blades, process bell pepper, garlic, shallot, thyme, parsley and oil until smooth. Stopping as necessary to scrape down the sides of the bowl.

4. Transfer mixture to a small bowl and stir in the grated cheese, season to taste with salt & pepper.

5. Cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Or according to package instructions. Reserve the 1/4 cup of pasta cooking water. Drain.

6. Add the reserved pasta cooking water to the sauce mix well, add pasta back to the pot and toss with the sauce. Serve in individual bowls and pass some grated parmesan on the side, if desired.

Could serve as a side dish to a simple roast chicken, breaded chicken breasts or breaded fish fillets.

Garlicky Linguine - serves 4

1. Cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Or according to package instructions. Reserve the 1/4 cup of pasta cooking water. Drain.

2. While water is heating, combine 3 Tbsp. oil, 3 Tbsp. garlic 1/2 tsp. salt in a skillet, cook over a low heat, stirring constantly, until garlic foams and is sticky and straw like colored. Remove from heat and add the remaining garlic, pepper flakes, parsley and oil. Stir well to keep garlic from clumping.

3. Transfer drain pasta to a serving bowl. Add the reserve pasta cooking water to the garlic mixture, toss garlicky sauce to combine well with pasta. Serve and sprinkle the with parmesan cheese.

Could serve as a side dish to a simple roast chicken, breaded chicken breasts or breaded fish fillets.

Fettuccine with Sardines - serves 4

1. Wash and dry the sardines fillets. Roughly chop into large pieces and set aside.

2. Trim the fennel bulb and slice very thinly.

3. Heat 2 tbsp. of the olive oil in a  large frying pan and add the garlic and chili flaakes. Cook for 1 min then add the fennel. Cook over medium heat for 4-5 min until softened.

4. Add the sardine pieces and cook for another 3-4 min until just cooked. Add lemon juice, lemon zest, parsley, salt and pepper. Mix well and set aside.

5. Cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Or according to package instructions. Drain well and return to the pot.

6. Add the remaining oil to the pasta as well as the sardine mixture and toss together gently. Serve in individual bowls and sprinkle with the pine nuts.

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Last modified: 10/18/06