New Finds


This healthy and tasty recipe from Canadian Living is perfect for a weeknight supper. Roast zucchini, garlic and red onion for 20 minutes, then add salmon and cherry tomatoes. Broil for about 8 minutes – be careful not to overcook – and serve. To broil, place the baking sheet about six inches (15 cm) from the broiler coils.

Avoiding Additives and Preservatives

Red wine vinegar typically contains added sulfites. I use Eden Organic red wine vinegar, which has only naturally occurring sulfites.

Roast zucchini, onion and garlic for about 20 minutes

Add salmon and tomatoes and broil for about 8 minutes

Sheet Pan Provençale Salmon

Ingredients:

3 zucchini, cut in 1-inch (2.54-cm) pieces

3 cloves garlic, sliced

1 red onion, cut in ½ -inch (1.25-cm) thick wedges

3 tablespoons (45 ml) olive oil, divided

1 teaspoon (5 ml) salt, divided

¾ teaspoons (3.75 ml) pepper, divided

4 skin-on salmon fillets (about 1 lb/450 g total)

2 cups (500 ml) cherry tomatoes

3 tablespoons (45 ml) red wine vinegar

¼ cup (60 ml) basil leaves, torn

Preparation:

Arrange rack in top third of oven; preheat to 425°F (218°C). Line baking sheet with parchment paper. On pan, toss together zucchini, garlic, red onion, 2 tbsp (30 ml) of the oil and ½ tsp (2.5 ml) each of the salt and pepper. Roast, stirring halfway through, until tender, about 20 minutes.

Remove from oven; push vegetables to edges of pan. Arrange salmon, skin side down, and tomatoes in centre; drizzle with remaining 1 tbsp (15 ml) oil. Sprinkle with remaining ½ tsp (2.5 ml) salt and ¼ tsp (1.25 ml) pepper. Return to top rack of oven; broil until fish flakes easily when tested and vegetables are beginning to brown, 6 to 8 minutes. Drizzle with vinegar; sprinkle with basil. Serves 4.

From Canadian Living

When the weather cools down I start to crave hearty baked pastas like this one from Bon Appetit.

While cooking your pasta (add the broccoli rabe for the last few minutes), brown sausage meat in an oven-proof skillet and add garlic and fresh sage. Add cream and cheese to make a savoury sauce. When the pasta and broccoli rabe are cooked, add the meat/cheese sauce, mix, return everything to the skillet and bake. Add more fresh sage and place under the broiler for a few minutes to brown the top.

Avoiding Additives and Preservatives

Check the sausage, cheese and hot pepper flakes to make sure they don’t contain colour, additives and preservatives.

Brown the sausage meat

Cook pasta and add broccoli rabe for the last few minutes of cooking

Add cream and cheese to sausage to create a sauce

Bake for about 35 minutes then place under the broiler for a few minutes to brown the top

Ingredients:

Kosher salt

12 ounces (340 g) Fontina and/or aged cheddar cheese

6 garlic cloves

2 large sprigs sage

1 bunch of broccoli rabe

¼ cup (60 ml) plus 1 tablespoon (15 ml) extra-virgin olive oil

1 pound (454 g) sweet or hot Italian sausage

½ teaspoon (2.5 ml) crushed red pepper flakes

2 cups (500 ml) half-and-half

1 pound (454 g) ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni

Preparation:

Place racks in center and upper third of oven; preheat to 325°F (163°C). Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta).

Grate 12 oz. (340 g) cheese on the large holds of a box grater (you should have about 4½ cups/1.06 L). Smash 6 garlic cloves, peel, and coarsely chop. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 Tbsp./15 ml)). Trim tough dried ends from 1 bunch of broccoli rabe, then cut stems into 2″/5cm pieces. Leave leafy ends long.

Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup (60 ml) oil and swirl to coat. Remove 1 lb. (454 g) sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.

Add garlic, chopped sage, and ½ tsp. (2.5 ml) red pepper and cook, stirring, until garlic is golden, about 2 minutes.

Stir in 2 cups (500 ml) half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.

Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth and thick, about 3 minutes; season with salt and remove from heat.

Meanwhile, cook 1 lb. (464 g) pasta shells in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type). During the last 2 minutes, add all of broccoli rabe to pot with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli rabe to empty pasta pot.

Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to skillet.

Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat broiler.

Remove foil and top with remaining cheese. Toss sage leaves with remaining 1 Tbsp. (15 ml) oil in a small bowl and arrange over pasta. Broil until cheese is browned and bubbling in spots, about 5 minutes (depending on strength of broiler).

Let pasta cool a minute or two before serving. Serves 8.

From Bon Appetit

This dish from the New York Times is a great way to use up the last of the season’s tomatoes. Clean and debeard mussels (discard any that are broken or remain open), and cook the pasta. Meanwhile, create a delicious topping of capers, garlic and breadcrumbs. Cook tomatoes with garlic and hot pepper flakes and set aside. Cook the mussels in wine and oregano and remove them from their shells (discard any mussels that remain closed after cooking). Reduce the liquid and then return the mussels and tomatoes to the pan. Add butter, toss with herbs and serve topped with the breadcrumb mixture.

Avoiding Additives and Preservatives

Unico and Savor capers are additive-free. Use a butter without colour and freshly squeezed lemon juice. I used PC Black Label panko bread crumbs, which are additive-free and a white wine from Frogpond Farm with a sulfite level below 10 parts per million.

Rinse and debeard the mussels

Make the breadcrumb and fried caper topping

Cook tomatoes and garlic

Add cooked pasta and shelled mussels

Top with breadcrumb-caper mixture and serve

Ingredients:

Salt, as needed

8 ounces (226 g) calamarata, rigatoni or other short pasta

4 tablespoons (60 ml) extra-virgin olive oil

2 tablespoons (30 ml) drained capers, patted dry

3 garlic cloves, 1 minced, 2 thinly sliced

⅓ cup (85 ml) panko bread crumbs

Large pinch of red pepper flakes

2 cups (500 ml) diced ripe, fresh tomatoes (2 medium tomatoes)

Freshly ground black pepper, as needed

Fresh lemon juice, to taste

½ cup (125 ml) dry white wine

3 large sprigs fresh oregano or marjoram

2 pounds (900 g) mussels, rinsed and debearded

1 tablespoon (15 ml) unsalted butter, at room temperature, cut into small pieces

¼ cup (60 ml) torn fresh basil or mint

Preparation:

Bring a medium pot of heavily salted water to a boil. Add pasta and cook according to package directions until 2 minutes shy of al dente. Drain.

As pasta cooks, prepare the bread crumbs: In a large pot, heat 3 tablespoons (45 ml) oil over medium heat. Add capers and minced garlic, and let sizzle for 30 seconds. Add bread crumbs, and fry until both crumbs and capers are golden brown, about 2 minutes. Scrape the crumbs and capers onto a plate, and season to taste with salt.

Add remaining tablespoon (15 ml) oil to pot and let it get hot. Add sliced garlic and red-pepper flakes, and let sizzle until garlic is golden at the edges, 1 to 2 minutes. Stir in tomatoes and a pinch of salt and pepper. Cook until tomatoes have softened and start to lose their shape, about 6 minutes. Use a slotted spoon to transfer tomato solids to a small bowl, add lemon juice to taste, and set aside.

Add wine and oregano to the pot and bring to a simmer. Add mussels, cover and cook over medium heat, shaking the pot occasionally, until mussels have opened and are cooked through, about 4 to 7 minutes. Transfer mussels with a slotted spoon to a large bowl, and let cool slightly. Discard any unopened mussels.

Simmer the mussels liquid until reduced to a glaze, about 5 minutes. Discard oregano sprigs.

When mussels are still hot (but not too hot to handle), pull meat from shells and add to the pot with reduced mussel broth (discard shells). Add pasta, tomatoes and butter, and toss well. Taste and add more lemon juice and salt if needed.

Transfer mixture to a shallow serving bowl and toss with herbs. Top with bread crumb-caper mixture and serve. Serves 4.

From the New York Times

Yotam Ottolenghi’s recipes tend to be time-consuming, but the results are usually well worth the effort. This chicken dish is no exception. Caramelize onions and sear chicken thighs. Combine rice, currants, onions and chicken, add water, cover and cook for about 40 minutes. Delicious!

Avoiding Additives and Preservatives

Make sure the currants don’t contain preservatives and the spices don’t contain colour or anti-caking agents.

Brown the chicken

Caramelize the onions and add the rice

Place chicken on top, add water and simmer for a half hour

Chicken with caramelized onions and cardamom rice

Ingredients:

3 tablespoons (45 ml) sugar

2 ½ tablespoons (38 ml) currants

4 tablespoons (60 ml) olive oil

2 medium onions, thinly sliced (2 cups/500 ml)

2 ¼ pounds (1 kg) skin-on, bone-in chicken thighs or 1 whole chicken, quartered

Salt and freshly ground black pepper

10 cardamom pods

Rounded ¼ teaspoon (1 ml) whole cloves

2 long cinnamon sticks, broken in two

1 ⅔ cups (300 g) basmati rice

2 ¼ cups (550 ml) boiling water

1 ½ tablespoons (23 ml) flat-leaf parsley leaves, chopped

½ cup (125 ml) dill leaves, chopped

¼ cup (60 ml) cilantro leaves, chopped

⅓ cup (85 ml) Greek yogurt, mixed with 2 tablespoons (30 ml) olive oil (optional)

Preparation:

Heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.

Place the chicken in a large mixing bowl and season with 1½ teaspoons (7.5 ml) each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don’t worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon (5 ml) salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.

Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like. Serves 4.

Adapted from Yotam Ottolenghi

This excellent dish from Bon Appetit combines fall mushrooms with pasta and a creamy, buttery sauce. Cook the mushrooms in batches so they become crisp; if there are too many in the pan they will steam, not brown. Add shallots and prepare the pasta. Add cream and cooked pasta to the mushrooms and simmer for a few minutes before adding butter, parsley and Parmesan. The recipes also calls for lemon juice and zest, but I prefer this dish without them.

Avoiding Additives and Preservatives

If using lemon juice, use freshly squeezed juice, not a concentrate. Check the butter to be sure it does not contain colour. Genuine Parmesan is additive-free.

Brown the mushrooms

Creamy pasta with crispy mushrooms

Ingredients:

4 Tbsp. (60 ml) extra-virgin olive oil

1 lb. (454 g) mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces

Kosher salt

2 medium shallots, finely chopped

1 lb. (454 g) spaghetti or bucatini

½ cup (125 ml) heavy cream

⅓ cup (85 ml) finely chopped parsley

Zest and juice of ½ lemon

2 Tbsp. (30 ml) unsalted butter, cut into pieces

½ oz. (14 g) Parmesan, finely grated (about ½ cup/125 ml), plus more for serving

Freshly ground black pepper

Preparation:

Heat 2 Tbsp. (30 ml) oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. (30 ml) oil and mushrooms and more salt.

Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1 cup (250 ml) pasta cooking liquid.

Using tongs, transfer pasta to pot with mushrooms and add cream and reserved pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.

Divide pasta among bowls and top with more Parmesan. Serves 4

From Bon Appetit

This delicious one-pan fish dish from Bon Appetit combines curry butter-topped fish with roasted vegetables. Cook the vegetables for about 35 minutes. Meanwhile, make the curry butter. Place the fish on the vegetables, drizzle with the butter and cook for about 15 minutes or until fish is done. Cook’s note: I omitted the fennel and mint.

Avoiding Additives and Preservatives

Make sure your butter contains only one ingredient: cream, with no colour added. Check your curry powder to ensure it does not contain colour or anti-caking agents. To make your own curry powder, combine the following ingredients (also ensuring they are additive- and colour-free).

Place fish on top of roasted vegetables and top with curry butter

Roast fish with curry butter

Curry powder

2 tbsp (30 ml) ground cumin

1 tsp (5 ml) crushed or ground fenugreek seed

1 tsp (5 ml) ground ginger

¼ tsp (1 ml) crushed dried dill

¼ tsp (1 ml) ground mace

¼ tsp (1 ml) ground cardamom

¼ tsp (1 ml) dried mustard

1/8 tsp (0.5 ml) ground turmeric

¼ tsp (1 ml) freshly ground pepper

Pinch of cayenne pepper

Roast fish with curry butter

Ingredients:

1 fennel bulb, sliced

1 large red onion, cut through root end into 8 wedges

1 lb. (454 g) baby Yukon Gold potatoes, halved if large

3 Tbsp. extra-virgin olive oil

Kosher salt

4 Tbsp. (60 ml) unsalted butter

2 garlic cloves, crushed

1 ½-inch (3.8-cm) piece ginger, peeled, finely chopped

1 tsp. (5 ml) curry powder

1¼ lb. (567 g) piece cod, hake, haddock, or pollock

Mint (for serving)

Preparation:

Preheat oven to 425° F (218° C) . Toss fennel, onion, potatoes, and oil in a 3-qt. (3 L) baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35–40 minutes.

Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.

Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350° F (176° C)  and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.

Serve vegetables and fish with mint scattered over. Serves 4.

From Bon Appetit

This recipe for the New York Times is a Korean dish also known as cheese buldak. It sounds a little strange to melt cheese over chicken, but it is delicious and the version made by Internet star Emily Kim (aka Maangchi) has had seven million views on YouTube! I used regular hot pepper flakes and Sriracha instead of the Korean hot pepper flakes and red-pepper paste. The rice cakes are optional.

Avoiding Additives and Preservatives

Check the red-pepper flakes and red-pepper paste for additives and colour. I used Simply Organic sriracha as a substitute for the gochujang and tamari instead of soy sauce. No-name pizza mozzarella is an additive-free low-moisture cheese.

Stir fry the chicken

Place the sliced cheese on top

Broil until melted and beginning to brown

Fire chicken

Ingredients:

¼  cup (60 ml) gochugaru (Korean red-pepper flakes)

2  tablespoons (30 ml) gochujang (Korean red-pepper paste)

3  tablespoons (45 ml) light brown sugar

3  cloves garlic, peeled and minced (about 2 tablespoons/30 ml)

1  (1-inch/2.54-cm) piece ginger, peeled and minced (about 1 tablespoon)

1  tablespoon (15 ml) soy sauce

½  teaspoon (2.5 ml) freshly ground black pepper

1 pound (454 g) boneless, skinless chicken thighs, cut into ¾-inch cubes

2  tablespoons (30 ml) neutral oil, such as canola or peanut

4  ounces (113 g) sliced Korean rice cakes (optional)

6 to 8  ounces (170 to 226 g) low-moisture mozzarella, thinly sliced

2  scallions, sliced, for garnish

Preparation:

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with ¼ cup (60 ml) water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, stirring in the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.

Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice. Serves 4.

From the New York Times

This farro salad from Food52 feeds a crowd and brims with the late summer season’s tomatoes and herbs. Cook the farro in water with onion, garlic and parsley and let it cool. Meanwhile, make the dressing and assemble the other ingredients. Add the farro and toss with the dressing.

Avoiding Additives and Preservatives

Tre Stelle bocconcini cheese is additive-free, as are Pilaros Kalamata olives. Spectrum Organic balsamic vinegar and Eden Organic red wine vinegar contain only naturally occurring sulfites.

Cook the farro in water with onion, garlic and parsley

Combine the other ingredients

Make the dressing

Summer farro salad

Ingredients:

2 cups (500 ml) uncooked farro (or substitute barley)

1 medium red onion, cut in half

1 clove garlic

1 handful fresh parsley plus 1 tablespoon (15 ml) finely chopped

½ teaspoon (2.5 ml) salt, plus more if needed

1 cup (250 ml) finely diced fresh mozzarella cheese (bocconcini)

2 teaspoons (10 ml) minced pitted Kalamata olives

2 cups (500 ml) grape tomatoes, cut into quarters

1 tablespoon (15 ml) finely chopped fresh basil

1 pinch freshly ground pepper, to taste

¼ cup (60 ml) extra virgin olive oil

1 teaspoon (5 ml) balsamic vinegar

1 tablespoon (15 ml) red wine vinegar

2 teaspoons (10 ml) honey

Preparation:

Add the farro, one onion half, garlic, handful of parsley and salt along with 2 ¾  cups (690 ml) water to a 2 quart (2 L) pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).

Whisk together the olive oil, vinegars and honey to prepare the dressing. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, Kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead. Serves 8-12.

From Food52

This recipe from the New York Times combines tangy lime-soaked shrimp with the bounty of the season — fresh chiles, chives, tomatoes, shallots, cucumber and cilantro. Marinate the shrimp while you make the dressing and prep the veggies. Caramelize the cucumber and corn in a hot skillet, then combine with the tomatoes and shallots and half the dressing. Quickly cook the shrimp in the same pan then add to the vegetables and toss with more dressing.

Avoiding Additives and Preservatives

Look for frozen shrimp with only salt added and use freshly squeezed lime juice. I used Cock brand fish sauce, which is additive-free.

Cook the cucumber and corn until soft and beginning to brown

Add the corn and cucumbers to the other vegetables

Spicy shrimp with blistered cucumber, corn and tomatoes

Ingredients:

Shrimp

½  cup (125 ml) fresh lime juice (from 3 to 4 limes)

3  tablespoons (45 ml) olive oil

2  teaspoons (10 ml) grated ginger

1  large garlic clove, grated

Kosher salt and black pepper

1 pound (454 g) jumbo shrimp, peeled and deveined, tails removed

Dressing

1  serrano or Fresno chile, thinly sliced, plus more to taste

2  tablespoons (30 ml) finely chopped chives or scallions, plus more to taste

1  tablespoon (15 ml) fish sauce, plus more to taste

1  teaspoon (5 ml) light brown sugar, plus more to taste

Salad

2  medium tomatoes, cored and cut into ½ -inch (1.25-cm) wedges

1  medium shallot, thinly sliced into rings

1 ½  cups (375 ml) roughly chopped seedless cucumber (such as English or Persian), cut into ½ -inch (1.25-cm) pieces

1 ½  cups (375 ml) raw corn kernels (from about 2 ears of corn)

¼  cup (60 ml) cilantro (optional), leaves and tender stems, roughly chopped

Flaky sea salt (optional), for serving

Preparation:

In a large bowl, whisk together ¼ cup (60 ml) lime juice, 1 tablespoon (15 ml) olive oil, plus the ginger and garlic; season well with salt and pepper. Add the shrimp, toss to coat and set aside.

Make the dressing: In a medium bowl, whisk together the remaining ¼ cup (60 ml) lime juice with the chile, chives, fish sauce and brown sugar until it dissolves. Taste and adjust seasonings accordingly.

In a large bowl, gently combine the tomatoes and shallot and set aside.

Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes. Add the remaining 2 tablespoons (30 ml) oil and when it shimmers, add the cucumbers and corn. Season with salt and pepper. Allow the vegetables to cook, undisturbed, until they begin to brown and caramelize in spots, 2 to 3 minutes. Cook, stirring occasionally, until golden all over, 4 to 6 minutes. Remove from heat and allow to cool slightly, then toss with the tomato-shallot mixture and half the dressing.

Wipe out the pan and heat over medium-high. Leaving the marinade behind and discarding it, add shrimp to the pan and sear until just cooked through, 1 to 2 minutes each side. Alternatively, grill over medium heat, 2 to 3 minutes a side. Add the shrimp to the salad, gently toss to coat and serve on a large platter or in a large bowl. Drizzle with remaining dressing and scatter with cilantro and flaky sea salt, if using. Serves 4.

From the New York Times

The tomatoes are ripe and the temperatures are hot so it’s a perfect time to make this no-cook pasta sauce from Bon Appetit. Blitz tomatoes, garlic, hot pepper flakes and salt in a food processor, then add cherry tomatoes, olives, capers and oil. When the pasta is ready, add it to the sauce, along with some parsley and butter.

Avoiding Additives and Preservatives

I used President’s Choice green olives stuffed with garlic and Unico capers; both are free of additives. Use butter that contains only cream, without colour added.

Spaghetti with no-cook puttanesca sauce

Ingredients:

2 beefsteak tomatoes (about 1 lb./454 g), halved crosswise, seeds removed

2 garlic cloves, finely grated

1 tsp. (5 ml) crushed red pepper flakes

2 tsp. (10 ml) kosher salt, plus more

1½ cups (375 ml) cherry tomatoes, halved

1 cup (250 ml) Castelvetrano or other green olives, crushed, pits removed

2 Tbsp. (30 ml) drained capers

¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling

12 oz. (340 g) spaghetti

¼ cup (60 ml) finely chopped parsley

3 Tbsp. (45 ml) unsalted butter, cut into pieces

Preparation:

Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. (10 ml) salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and ¼ cup (60 ml) oil.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup (60 ml) pasta cooking liquid.

Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil. Serves 4.

From Bon Appetit

Next Page »