Pantry Puttanesca with Fishwife Sardines

Pantry Puttanesca with Fishwife Sardines

Ingredients: 

    Directions:

    1. Heat oil in a skillet over low; add garlic, and cook, stirring often, until golden and fragrant, about 3 minutes. 

    2. Add anchovies and stir until they melt into oil, about 1 minute and 30 seconds. 

    3. Stir in red pepper flakes if using. Increase heat to medium, and add wine. Simmer and cook until reduced by half. 

    4. Add tomatoes, breaking up with a wooden spoon. Bring sauce to a low simmer. 

    5. Add sardines, olives, capers, and marjoram. Simmer gently, uncovered, and stir occasionally, 20 minutes.

    6. Meanwhile, bring a large pot of salted water to a boil over high. Cook spaghetti according to package directions. Drain pasta, reserving 1 cup cooking liquid. Toss spaghetti with tomato sauce, adding reserved cooking liquid as needed to reach desired consistency. Sprinkle with parsley, and serve immediately.

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    Tuna Tonnato (Italian Tuna Sauce) with Fishwife Smoked Albacore Tuna

    Tuna Tonnato (Italian Tuna Sauce) with Fishwife Smoked Albacore Tuna

    Ingredients: 

    Directions: 

    • Blend all ingredients for the tonnato sauce in a blender until smooth. The mixture should be thick, but easily spreadable.
    • If not, adjust with lemon juice or water. Taste and adjust for salt. Serve over pan fried veal or pork, sliced tomatoes or grilled veggies! 

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    Jodi's Olive Oil Cake

    Ingredients:

    • 1 1/4 cup cake flour

    • 2/3 cup granulated sugar

    • 1/2 teaspoon baking powder

    • 1/4 teaspoon baking soda

    • 1/4 teaspoon salt

    • 2/3 cup olive oil (I recommend Olivelle Blood Orange Olive Oil or Olivelle

    • Rosemary Olive Oil)

    • 1/2 cup Greek yogurt

    • 2 large eggs

    • 3 tablespoons lemon juice

    • Zest of one lemon

    Directions: 

    • Preheat oven to 350ºF and oil a 9” round pan.

    • Mix the dry ingredients together in a large bowl.

    • Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.

    • Add lemon juice and zest and stir until completely combined and there are no lumps.

    • Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

    • Allow to cool for at least 10 minutes before slicing.

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