When I saw this recipe in the July 2016 issue of Bon Appetit, I knew I had to make it. Aside from containing so many of my favourite ingredients — roasted red peppers, basil, olives, cheese —it looks absolutely gorgeous. And you can even make it ahead! Bake red pepper halves with anchovies, garlic and basil and then top with a delicious basil oil, cherry tomatoes, cheese and olives. The recipe calls for ricotta but you can use bocconcini or buffalo mozzarella.
Avoiding Additives and Preservatives
Make sure the anchovies and cheese have no preservatives added. I used President’s Choice garlic-stuffed green olives, which are additive-free.
Top halved peppers with anchovies, garlic and basil
Roast until tender and slightly charred on the edges
Top with cherry tomatoes, olives, cheese, basil oil and serve
Ingredients:
4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
4 garlic cloves, thinly sliced
1 cup (250 ml) basil leaves, divided
Kosher salt, freshly ground pepper
2 tablespoons (30 ml) plus ⅓ cup (75 ml) olive oil
1 pint (500 ml) cherry tomatoes, halved
⅓ cup (75 ml) fresh ricotta
¼ cup (60 ml) pitted small black and/or green olives
Flaky sea salt
Preparation:
Preheat oven to 375° F (190° C). Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup (60 ml) basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. (30 ml) oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool. Refrigerate if not serving right away.
Meanwhile, blend remaining ¾ cup (175 ml) basil and remaining ⅓ cup (75 ml) oil in a blender until smooth; season basil oil with kosher salt and black pepper.
Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper. Serves 8.
From the July 2016 issue of Bon Appetit
While I enjoyed the holiday turkey and prime rib, I wanted to start off the early days of 2016 with some lighter fare. This spicy pasta dish from Cook’s Illustrated fit the bill perfectly. The pepperoncini (pickled hot peppers), tomato paste, red pepper flakes, anchovies and cheese add depth of flavour to pureed canned tomatoes. The sauce takes about 30 minutes to make and can be prepared in advance and refrigerated. Cook’s Note: Anchovies are salty, so consider omitting the added salt.
Avoiding Additives and Preservatives
Unico tomatoes and anchovies are additive-free. I used President’s Choice pickled jalapenos. Check the spices for colour and anti-caking agents and make sure the cheese does not contain colour.
Saute spices, tomato paste, anchovies and peppers
Simmer the sauce for about 20 minutes
Penne Arrabbiata
Ingredients:
1 28-ounce (796 ml) can whole peeled tomatoes
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) stemmed, patted dry, and minced pepperoncini
2 tablespoons (30 ml) tomato paste
1 garlic clove, minced
1 teaspoon (5 ml) red pepper flakes
4 anchovy fillets, rinsed, patted dry, and minced to paste
½ teaspoon (2.5 ml) paprika
Salt and pepper
¼ cup (60 ml) grated Pecorino Romano, plus extra for serving
1 pound (454 g) penne
Preparation:
Pulse tomatoes and their juice in food processor until finely chopped, about 10 pulses.
Heat oil, pepperoncini, tomato paste, garlic, pepper flakes, anchovies, paprika, ½ teaspoon (2.5 ml) salt, and ½ teaspoon (2.5 ml) pepper in medium saucepan over medium-low heat, stirring occasionally, until deep red in color, 7 to 8 minutes.
Add tomatoes and Pecorino and bring to simmer. Cook, stirring occasionally, until thickened, about 20 minutes.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup (125 ml) cooking water, then drain pasta and return it to pot. Add sauce and toss to combine, adjusting consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately. Serves 4-6.
From Cook’s Illustrated
