1st February 2015
One of my favorite ways of preparing vegetables is by roasting them in the oven. Slicing up veggies and tossing them with a little bit of oil and salt before letting them bake in the oven for half an hour makes the perfect side! Combinations are limitless!
Zucchini pizza boats combine my love of roasted vegetables with pizza. They are easy and delicious! Plus you can be creative and add whatever toppings you’d like!
Zucchini Pizza Boats
- 1 zucchini per person
- Marinara sauce (my recipe follows below, or you can use your favorite jarred sauce)
- Toppings for the pictured boats:
- Halved cherry tomatoes
- Other possible toppings:
- Bell pepper
- Mushrooms, etc.
- Preheat oven to 350 degrees Fahrenheit.
- Cut off the ends of the zucchini and slice lengthwise. With a spoon, hollow out the middle.
- Arrange a baking tray with baking paper and the zucchini slices.
- Spoon in marinara sauce, then whatever toppings you’d like.
- Bake in the oven for 30 minutes.
- Serve with pasta topped with the leftover marinara sauce and enjoy!
Lisa’s Marinara Sauce
- 3 tablespoons olive oil
- Crushed dried peppers (to taste – I like my sauce super spicy!)
- 2 shallots, minced
- 3 cloves of garlic, minced
- 1 14oz can of whole peeled tomatoes
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Place a large sauce pan on a medium-high heat. Once the pan has heated up, and olive oil and crushed dried peppers.
- As soon as the oil becomes fragrant, add the shallots and garlic. Saute for about 3 minutes.
- Add the rest of the ingredients and stir to combine. Bring to a boil, then reduce heat, cover, and let the sauce simmer for 15-20 minutes.
- After the 15-20 minutes, remove the cover and, using a potato masher, crush the tomatoes until you have a nice, thick sauce.
25th January 2015
I have to admit I first made Spaghetti alla Puttanesca when I found out that it translates into “Whore/Slut/Prostitute’s Spaghetti”. The name is so funny and the sauce is so delicioso!
Spaghetti alla Puttanesca first came to be in the mid-20th century. While Italian housewives woke up early to go the market for fresh ingredients, the ladies of the night had to make do with jarred and canned ingredients. AKA this dish is inexpensive and easy to make.
Spaghetti alla Puttanesca is deliciously salty, tangy, spicy, and garlicky. I have experimented with different versions of Puttanesca suga (sauce) and my favorite is from My New Roots.
Spaghetti alla Puttanesca, serves 4
- 500g spaghetti
- 1/4 cup olive oil
- 2 small red onions, diced
- 5 cloves of garlic, minced
- 2 teaspoons chili flakes
- 2 14oz cans diced tomatoes
- 3 tablespoons capers
- 1 cup kalamata olives with pits
- 1 teaspoon balsamic vinegar
- A couple of pinches of salt
- Caper berries for garnish
- Fresh parsely for garnish
- Cook spaghetti according to instructions on package.
- In a medium saucepan, heat the olive oil on low heat. Add the crushed chili flakes and let steep as the oil warms up. When the oil is hot add the garlic and let fry gently for 1-2 minutes, then add the onion and cook until translucent, 5 minutes or so.
- While the onions are cooking, pit the olives by lining several up on a cutting board and smashing them with the flat side of a knife blade. The pits are now easily removed. Roughly chop once or twice.
- Add the remaining ingredients to the oil, stir well, and cover to simmer for as long as you have (minimum 10 minutes). If the sauce becomes too thick, add a little water until the desired consistency is reached.
- Place desired servings of pasta in each bowl. Serve with the sauce on top, and garnish with a few caper berries. Drizzle with olive oil and chopped parsley. Enjoy!