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Puttanesca is my number one, quick weeknight meal. Why? Usually I have all the ingredients in the pantry, it only takes 30 minutes, and it is delicious. Add a salad and bread to make it a complete meal. Or don’t and stuff yourself with pasta! You’ll notice that when I took the pictures I deviated from the recipe somewhat… I forgot to chop my olives and then added the tomatoes before the rest of the ingredients because my garlic was about to turn brown. Luckily, this recipe is very forgiving.

Ingredients

• 1 can (28 oz) peeled Italian plum tomatoes
• 4 cloves garlic, minced
• 1 teaspoon dried red chili flakes
• 3 Tablespoons olive oil
• 2-3 anchovy filets, minced
• 1/2 cup oil-cured black olives, pitted and coarsely chopped
• 2 Tablespoons capers
• 1 lb pasta

Directions

Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes and stir just until the garlic is pale blonde, about 30 seconds. Stir in olives and anchovies. Cook for about 30 sec, then stir in tomatoes, crushing them between your fingers as you add them. Simmer uncovered, until the sauce is thickened, about 5 minutes. Stir in the capers and season with salt and pepper, to taste.

Serves 4

These muffins are full of veggies and great with soup. The cornmeal adds a nice yellow color and a subtle crunch. Another great recipe adapted from The City Gardener’s Cookbook!

Ingredients

• 1 cup flour
• 1 cup yellow cornmeal
• 1 Tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/4 cup oil
• 2 Tablespoons butter, melted
• 1/2 cup seeded and finely diced tomato
• 1/2 cup grated zucchini
• 1/2 cup grated carrot
• 1/4 cup minced onion

Directions

Preheat oven to 400 °F.

In a large bowl mix together the flour, cornmeal, baking powder, sugar and salt. In a second bowl mix together the egg, milk, butter and oil. Stir this into the dry ingredients just until mixed. Add the tomatoes, zucchini, carrot and onion and fold in until veggies are dispersed throughout the batter. Fill greased muffin tins 3/4 full with batter.

Bake muffins 20 to 25 minutes, until golden brown.

Yield: 12 muffins