Art Chick Shtick

do it or else...

http://www.reuters.com/article/oddlyEnoughNews/idUSL2169052820070522

Adam and I had a similar experience when he was about twelve...I had asked him to take out the trash a number of times.  Game-boy may have been the game d'jour so for whatever reason he was ignoring me.  He got a swat on the rear from me then ran out the door with the phone.  He called the police and told them his mother was trying to kill him!!!  The police arrived, sized me up (Adam was at least 6 inches taller than me) and sat him down.  He was told that they were glad to hear his mother cared enough to ask him to do chores and it would be a really, really good idea to get it done right now.

Just for the record I'm not in favor of capital punishment although now I am not above standing on a chair screaming when the "voice of authority" and "the look" don't work.

Now my young men are 6', 6'1", 6'2' and 6'3" and Tasie bops around the city in heels that make her even taller than her brothers.

And Adam comes home and asks if there's anything I need him to, smiles then adds, "other than taking out the trash."

Pasta Puttanesca

I'll eat anything with anchovies! Anchovy-stuffed olives (hand-stuffed from Carfagna's), pasta puttenesca and anchovy pizza are at the top of my list.  This I would eat even if it didn't have anchovies just because I like the way it sounds...Pasta alla Puttanesca sounds sexy, doesn't it?  and it means "whore's pasta" or "pasta of the prostitutes" or something scandalous like that. 

for this you will need...

olive oil--enough to drizzle the bottom of your skillet

butter--a big dab like 2T

anchovies or anchovy paste to taste (I use a small tin but that's a lot)

red pepper flakes in abundance

canned whole tomatoes

1 grated carrot

crushed fresh garlic, of course--maybe 3 or 4 cloves

capers--about a T is good

black olives--maybe a handful chopped/sliced

fresh mushrooms--also a good handful or two

fresh parsley or basil

whatever pasta but spaghetti or penne is best--use 1/2 pound or so

First get your pasta cooking in boiling salted water.

In a large skillet heat your butter and olive oil with the anchovies, grated carrot and garlic.  Smush the anchovies until the butter is melted and reasonably hot--at least 2-3 minutes.  Do not burn the garlic or I'll tell you to start over.

Add the tomatoes and bring to a simmer--if you let this boil it will taste too strong and bitter.  This should cook for about 5 minutes--makes sure the carrot is cooked and tot ally smushed in so no one will know your secret (it takes the sharp edge off the more pungent ingredients). 

Now you can add the mushrooms and olives.  I prefer dry-cured olives and I give them a very rough cut in between a slice and a chop to keep it rustico.  Let this -simmer for another 10 minutes while you remember to toast some bread rubbed with fresh garlic and drizzled with olive oil.  And get out the red wine (don't worry about staining your teeth--that's what crest white strips are for).

Now i like to dump my pasta into the sauce but that only works if you have huge industrial skillets (remember I feed a LOT of people every night).  I don't think it really matters--just get the pasta coated with the sauce.  I don't think you'll want to add salt but red pepper flakes are traditional for this dish.  Add your choice: fresh rough-chopped basil or flat-leaf parsley or both.