Spaghetti alla Puttanesca

(literally "spaghetti of the whore" in Italian)  

This is a tangy, salty sauce, served over spaghetti cooked al dente.  A chef I know says literally anything can be thrown into this sauce - whatever you have leftover or in your pantry - a veritable peasant sauce.  Recipes tend to differ based on one's tastes; ingredients usually involved are tomatoes, olive oil, olives, and garlic, and can include anchovies, capers, chili peppers, oregano, and parsley.  My taste buds liked this version, below, so much that my stomach wished I had made enough for a second helping.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp dried basil
• 1/4 tsp cayenne pepper
• 4-6 cloves garlic, finely chopped or minced
• 6 large roma tomatoes, diced
• 1/4 cup onion, finely chopped
• 1 red bell pepper, roasted/charred
• 1/3 cup black olives, pitted, halved
• 1/3 cup green olives, pitted, halved
• 2 Tbsp capers
• 1/4 cup dark balsamic vinegar
• salt & pepper to taste
• 8 oz. (4 servings) spaghetti, uncooked

Directions

• char the skin of one red bell pepper over gas stove flame or in oven broiler, turning occasionally to char all sides equally. set aside to cool.
• heat oil in medium sauce pan over med-low flame and add herbs, cayenne, and garlic for 1 minute, then add tomatoes and onion.
• remove core and seeds from bell pepper and slice into 1/4-inch strips and then into 1/2-inch pieces. add to sauce. 
• add olives, capers, and vinegar and simmer for 60 minutes, stirring occasionally.  add tiny amounts of water if the sauce becomes too dry or sticks to the bottom of the pan.
• taste the sauce before adding any extra salt!  the olives usually contain enough salt that will permeate into the other ingredients after simmering.  
• serve over spaghetti cooked al dente (about 9-11 minutes in boiling water).
• ENJOY!
• Even better as leftovers!

Thai Peanut Chicken Lo Mein + kid friendly option

This is a combination of Chicken Lo Mein & Thai Pasta Salad...

Ingredient List:

   for the pasta & chicken:

• 8-9 oz. dry pasta
• 1 chicken breast, cut up
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 2 Tbsp unsalted butter
• 1/2 cup rice wine vinegar

   for the veg:

• 1 red bell pepper, cut in thick strips
• 1/2 medium onion, sliced
• 1/2 cup frozen peas, thawed
• 1 Tbsp corn oil

   for the sauce:

• 1/4 cup peanut butter
• 1/4 cup rice wine vinegar
• 1/4 cup sweet chili sauce (from the Asian market or aisle)
• 3 Tbsp soy sauce
• 2 tsp brown sugar
• 1 tsp garlic powder
• salt & pepper to taste (I used about 1 tsp each)

Directions:

1. In a small bowl, combine all the ingredients for the sauce and whisk until smooth/completely mixed.

THE SAUCE

2. Melt the butter, garlic, and ginger in a skillet over low flame, add chicken, then add vinegar.  Let simmer for 10 minutes, uncovered.  Then, cover to keep warm.

THE CHICKEN

3. Place another skillet or grill pan over high flame for a few minutes without ingredients, to get the pan hot.  Then add corn oil and vegetables.  Leave them alone for a few minutes to let the first side sear/blacken a little.  Then turn down the heat to low and stir occasionally for a few minutes.

THE VEG

4. While you're cooking the chicken and veg, boil a medium pot of water (throw in some salt to flavor the pasta and to make the water boil quicker).  Cook your pasta as directed on the packaging.

THE PASTA

5. When all components are completed, combine everything in a medium sized bowl, toss gently to coat.  

*If your kid is picky, set aside some of the cooked pasta and toss with olive oil/butter, salt, parmesan, rosemary, garlic... or whatever your child likes on their noodles. Serve with their favorite sides of fresh fruit and/or veggies.

ROSEMARY GARLIC PARMESAN PASTA FOR MY DAUGHTER