Pomodoro Cotto

So, I told you, we were going to be making a simple Pomodoro Cotto sauce to dress our 100% Whole Wheat Petit Pasta Nests from The Pasta Shoppe. First. let me say, don't be afraid of whole wheat pasta. When done right, it is delicious. The Pasta Shoppe does it right! With their whole wheat petit pasta nests you get perfect hearty, not heavy, pasta with none of the guilt that comes with consuming a typical flour pasta. Think of all that dietary fiber scrubbing the cholesterol from your system. No. Don't think about that. Pour yourself a glass of red wine and whip up this easy and molto gusto dish.

Pomodoro Cotto

Ingredients:
Salt (we like Sea Salt)
6 TBLSP Extra Virgin Olive Oil
4 large garlic cloves, thinly sliced
1 Box Pomi Chopped Tomatoes
(If you haven't tried Pomi tomatoes, you must. Pure tomato package in a waxed box, not a noxious can. DELICIOUS!!)
Freshly grated Parmigiano-Reggiano and fresh basil leaves for serving.

Bring 6 quarts of water to boil in a large pot. Add 3 tablespoons of salt.

Meanwhile, heat 3 tablespoons of olive oil in another large pot over medium heat until hot. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, reduce the heat to medium-low, and cook, stirring for 5 minutes. Season with salt and pepper to taste and remove from the heat.

Drop the pasta nests into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.

Add the pasta and about 1/4 of the reserved pasta water to the tomatoes and stir and toss over medium heat until the pasta is well coated (add a splash or two of the pasta water if necessary to loosen the sauce). Stir in the remaining 3 tablespoons of olive oil and serve immediately, garnish with grated Parmigiano and basil.

Happy Halloween, A (Much Needed) Apology to Dogs and Cats

What's a Girl to do With a Butternut Squash?

It's butternut squash season. I love butternut squash. Dad usually gives me a bite or two when he bakes them in the oven. I always beg for more. The other night he gave in. I later threw up on the oriental carpet in the dining room. But, now that I think of it, it might have been the bowl of oatmeal he gave me earlier in the day. It did look a bit like oatmeal. I love oatmeal.

Now, this new recipe is definitely not for dogs. It is a fresh take on butternut squash and it is light and fresh and really easy to make. Except for peeling the butternut squash! Who wants to peel a butternut squash? So Dad just cut off the ends and cut it in quarters and grated it. Being careful not to grate in any of the peel.

Raw Butternut Squash Salad With Raisins and Ginger

1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated

1/2 cup raisins

1/4 cup vegetable oil

1 to 2 tablespoons sherry vinegar, or to taste

1 tablespoon minced fresh ginger

Salt and freshly ground black pepper.

Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.

Yield: 4 servings.

Ryan and Grace's Boston Lettuce and Radish Salad

Ryan and Rufus

So, Ryan and Grace surprised everyone by preparing a very delicious dinner. Not that we didn't think they had it in them. We just didn't think they would want to. Moral of this story: never underestimate the capabilities of bored youngsters. They created the menu, set and decorated the table, and served the meal with flair (Sophia helped). I helped too. I licked the plates clean.

The menu consisted of a very elegant Boston lettuce and radish salad and eggs en croute (more about that soon).

The Stage Was Set

Ryan and Grace's Boston Lettuce and Radish Salad

1. 1/4 cup extra-virgin olive oil
2. 2 tablespoons sherry vinegar
3. 1/2 teaspoon Dijon mustard
4. Salt and freshly ground black pepper
5. 2 bunches radishes (about 20)—tops reserved for another use, radishes very thinly sliced
6. 3 heads Boston lettuce, outer leaves discarded and tender inner leaves torn

In a large bowl, whisk the extra-virgin olive oil with the sherry vinegar and Dijon mustard and season with salt and freshly ground black pepper. Add the sliced radishes and Boston lettuce to the bowl, toss well and serve right away.

Grace and Rose

Dogs Love Pasta

If you've been reading my blog, well then, you know that Suddie Loves Pasta. No. Make that Suddie Loves, Suddie Loves, Suddie Loves Pasta.

Well the people at The Pasta Shoppe came across my blog and decided to send me some of their Dog Lovers Pasta. It's really intended for humans, but the pasta is formed into little paw prints and bones. It's really, really cute. They also sent me a boat load of their other pasta products including both 100% Whole Wheat Petite Pasta Nests and Spinach Basil Garlic Petite Pasta Nests.

We are going to be sampling them all over the next month or so and reporting back to you. First in the pot will be the 100% Whole Wheat Petite Pasta Nests made with a simple and delicious Pomodoro Cotto sauce. Check in next week to see how it goes. In the mean time, check out The Pasta Shoppe website, pastashoppe.com. As they say, the world is full of pastabilities!!

Who Will You Be This Halloween?

Well...I already know that my grandson, Cooper, is going to be the cutest bumblebee ever!

You see, he already buzzed around in a pet parade near his home in Connecticut and was even asked to participate in a picture contest at his local pet store. Isn't he the cutest!! Four months old now.

As for me, I haven't quite decided what I will be this Halloween. Grammie Jill gave me all sorts of good suggestions and, while we were in Columbus weekend, I tried on all sorts of costumes. So far, I think I like Suddie Panda Bear the best. What do you think?

Bloomin' Rose

My grandaughter, Rose, at 4 months.