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Croutons

3 May

I am always buying baguettes because it goes with most anything, especially cheese which is, let’s be serious, half my daily diet these days.  But things tend to get a little busier at this time of year and I hate to see baguettes go to waste so although it may seem common sense, I just thought I’d remind you all that it’s super easy to transform stale baguettes into tasty croutons in all of 10 minutes.  Honestly, the hardest part is breaking up the bread.  Simply toss the bread pieces with a little olive oil, fresh garlic or garlic powder and a few of your favorite fresh or dried spices (I prefer thyme, oregano and rosemary).   Pop it in the oven at 350 for 10 minutes and you’re good to go.  Far exceeds the store-bought options and reduces guilt caused by wasted food.

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Shrimp Fra Diavolo

2 Mar

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound medium shrimp, peeled and deveined
  • 5 cloves garlic, thinly sliced
  • 2 to 4 anchovy fillets, chopped
  • 1 teaspoon red pepper flakes, plus more for topping
  • 1 28-ounce can whole San Marzano tomatoes, crushed by hand
  • 1/2 cup dry white wine
  • 3 sprigs oregano, leaves stripped and roughly chopped
  • Kosher salt
  • 12 ounces bucatini or linguine
  • 1/2 cup fresh parsley or basil leaves, roughly chopped

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.

Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.

Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.

Food Network Magazine, March, 2011

This is a quick and easy recipe, perfect for weeknight cooking but it is more than good enough to share with friends as well.  The anchovies add a nice salty flavor which balances the acidity of the tomatoes and the wine.  The parsley and basil add a nice fresh flavor as well.  I made it exactly as prescribed and would recommend it to anyone for most any kind of evening.