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Angel Hair with Anchovies


Around this time of the year;  with invitations to attend or meals for your own guests to be prepared, you may find yourself in a dilemma for something different to serve them. Usually I know what I am going to eat over the next two - sometimes three - consecutive  days.

I  shop and have ready all the ingredients I will be requiring. This saves the bother of wracking one’s brains an hour before lunch or dinner. Obviously I do not always keep 100% to the plan. Maybe, while shopping, I will see something more tempting than what I had in mind or maybe the leftover ingredients or groceries I have in the fridge will dictate a change of plan.

Effective management is the key to saving time during food preparation. The first step in being able to prepare meals in minutes is organization. Examine your kitchen equipment. Arrange your food, utensils and equipment conveniently for fast-paced work. Keep your food cabinets, refrigerator and freezer stocked with quick-to-fix ingredients that you can use in many ways. An assortment frozen vegetables, ground beef, fish fillets, and chicken are versatile foods to have on hand.

Try to plan at least some meals in advance. This can be as simple as making a mental note of what you'll have for dinner tomorrow, or defrosting meat so it'll be ready to prepare.
Develop a shopping list during the week. Keep a piece of paper near the refrigerator to jot down items as you need them. Read recipes ahead to be sure you have all ingredients on hand. Make a "game plan"-- a logical order for tasks in preparing the meal.

This pasta dish,  which we call Angel Hair Anchovies is quite exotic and a regular favourite with the family.
 

Angel Hair with Anchovies 

Serves 4

Ingredients
• 2 tablespoons olive oil
• 1 tin anchovies
• 2 large cloves garlic, chopped
• 2 1 pound tins Italian tomatoes, chopped
• 1/2 cup pine nuts, roasted until light brown in a small skillet
• 1 cup raisins
• 1 can medium pitted olives, sliced
• 1 pound cappelini (angel hair) pasta
Preperation
• Heat olive oil in a large skillet or pot. Add oil from tin of anchovies. Chop anchovies into small, 1/4-inch slices. Add slices to pot and turn heat on medium. Cook about 5 minutes. Anchovies should start to melt. Add chopped garlic. Cook three minutes longer.
• Prepare tomatoes by pouring into a bowl and brake them up small pieces. Add this sauce to the pot. Cook for ten minutes, stirring occasionally.
• Add the roasted pine nuts and raisins. You can add pepper here for taste, if you wish. Cook 20 minutes longer.
• Add sliced olives. Cook sauce for 5 minutes longer. (Do not overcook the sauce with olives added, as they may discolour the sauce.)
• Cook pasta in 4 quarts of salted boiling wateral dente). Drain pasta.
• Place 1/3 of sauce into a large, wide serving dish. Add pasta and gently turn the pasta to mix with the sauce. Cappellini absorbs sauce, so it may take a few minutes to mix sauce and pasta together. 
 
 

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