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Well, I know you are all hungry little chickens, so here’s my contribution for this week. Since we’re past New Year’s Day and the Moon is moving into her first quarter, it’s time to move on to other things.<\/p>\n
If this doesn’t make your tummies happy, there is also a dessert recipe. Put a basket of fresh rolls and some butter on the table, too.<\/p>\n
Enjoy, and have a good New Year!<\/p>\n
TOMATO BASIL PASTA<\/strong><\/p>\n Ingredients Related Tips Directions:<\/strong> Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated \u2013 I left about an inch of liquid in the bottom of the pot \u2013 but you can reduce as desired .<\/p>\n Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.<\/p>\n Dessert:\u00a0 Torta Sbrisolona<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n 1 3\/4 sticks unsalted butter, room temperature, plus more for the pan Directions:<\/strong> Gently press three-quarters of the mixture into the prepared pan, and sprinkle evenly with remaining crumbs. Bake until cookie begins to turn golden, about 25 minutes. Reduce oven temperature to 300 degrees F, and continue to bake until golden brown and fairly dry, about 10 minutes more. Transfer pan to a wire rack to cool completely. Remove sides of pan to unmold. Cookie can be kept, wrapped well in aluminum foil, at room temperature for up to 3 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n12 ounces pasta (I used Linguine)
\n1 can (15 ounces) diced tomatoes with liquid (You can use fresh if you like as well)
\n1 large sweet onion, cut in julienne strips
\n4 cloves garlic, thinly sliced
\n1\/2 teaspoon red pepper flakes (optional, if you can’t use this ingredient)
\n2 teaspoons dried oregano leaves
\n2 large sprigs basil, chopped
\n4 1\/2 cups vegetable broth (regular broth and NOT low sodium)
\n2 tablespoons extra virgin olive oil
\nParmesan cheese for garnish<\/p>\n
\nPlace pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top pepper flakes and oregano. Drizzle top with oil.<\/p>\n
\n1 3\/4 cups all-purpose flour
\n1 1\/2 cups blanched almonds, finely ground
\n3\/4 cups sugar
\n1\/4 teaspoon salt
\n1 1\/2 teaspoons pure vanilla extract<\/p>\n
\nPreheat the oven to 350 degrees F. Butter a 10-inch springform pan; set aside. In a large bowl, whisk together flour, ground almonds, sugar, salt, and vanilla. Cut in the butter with a pastry blender until it is completely incorporated and there are no dry crumbs. Squeeze the mixture to form pea-size to 1-inch clumps.<\/p>\n