Pasta Puttanesca

I needed something quick and tasty for supper tonight and this was the perfect meal. It has so much flavor and it hit the spot!! Plus, I can't get enough pasta lately!!


Pasta Puttanesca
Serves: 4


8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers (I left out)
1 teaspoon anchovy paste (I left out)
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14 ounce) can diced tomatoes (I used the ones with garlic, basil & oregano)
3/4 cup chopped fresh arugula (I left out)
1/4 cup grated Parmesan


Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.


While pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.


When pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.


Ellie Krieger - foodnetwork.com

Orange-Sesame Pork Chops w/ Teriyaki Whole-Wheat Noodles

Jesse is a huge fan of Asian food. Me, not so much. So we don't get this type of meal too often in our house, but I will take the plunge every once in awhile to please the taste buds of my dear sweet hubby! And if I am going to be honest... I actually liked this one! Another perk- it was super easy and a super fast meal to make!

Orange-Sesame Pork Chops w/ Teriyaki Whole-Wheat Noodles
Serves: 4

Salt
1 pound whole-wheat or whole-grain spaghetti
5 tablespoons vegetable or light oil
5 boneless pork loin chop 1 1/2-inches thick
Freshly ground black pepper
3 tablespoons orange marmalade
6 tablespoons teriyaki sauce
1 teaspoon sesame oil (I omitted this)
1 bunch scallions, thinly sliced on an angle
1 cup shelled, frozen edamame
1 tablespoon black sesame seeds or toasted sesame seeds, optional

Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.

While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 minutes on the second. Remove the chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.

While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodels with sesame seeds, if desired.

Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.

foodnetwork.com