By Maria Filice • September 26, 2013 
What is rigatonesca? I like to play on words … this is putanesca with rigatoni pasta.
This is a quick bowl of “rigatonesca” and tuna. I’m in the middle of a project that will be announced shortly!!
In a rush, this took less than 15 minutes. I used fresh cherry tomatoes, two cups (cut in half), 1 tbsp. tomato paste + 1 cup water, a can of tuna, 1 tbsp. capers, small tin of anchovies, extra virgin olive oil and three cloves of garlic. 2 lbs. of rigatoni (4 guests, take home lunch box for my friends and enough for next days lunch).
- Pasta Sauce
- 3 tablespoons extra virgin olive oil
- 1 small can of tomato paste (add 1 cup of water)
- 1 cup of cherry tomatoes (cut in half)
- 4 anchovie fillets
- 1 tablespoon of capers
- 3 cloves garlic, chopped
- 1/2 cup panho bread crumbs
- pinch of red chili flakes and 1/4 tsp. ground black pepper
Heat a large sauté pan over medium heat. Add oil, garlic, red chili flake, anchovies and simmer for two minutes. Add the tomato paste, 1 cup of water, tuna and cherry tomatoes. Simmer for five minutes.
Using a large pot, cook the pasta according to the package instructions until it is al dente. Drain and toss in the large sauté pan.
Drain pasta and add to the sauce pan. Sprinkle the panho bread crumbs (I love the crunch)!
a presto,
Maria
By Maria Filice • September 25, 2013 
I didn’t realize I have lapsed with my blog. It’s been a busy summer and soon giving birth to another project! I will announce on October 1st!!
In this dish, I prepared Orecchiette, a short pasta shaped like a round disk that is slightly hollow in the middle. You can also use your own favorite short pasta—there are always lots to choose from!
Not only is this a delicious dish, but it also takes just 10 minutes to prepare. How’s that for a quick and tasty lunch or dinner?
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, sliced
- 1 teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon red chili flakes (optional)
- 4 fillets of anchovies (optional)
- 1 cup pasta water (reserve)
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 cups of cherry tomatoes (1 cup yellow, 1 cup red)
- 5 cups of Arugula
Heat a large sauté pan over medium and add the oil, garlic, and anchovies. Add salt and red chili flakes. Cook for about 3 minutes.
Using a large pot, cook the pasta according to the package instructions until it is al dente. Drain and toss in the large sauté pan. Add the reserved pasta water and toss the grated cheese and cherry tomatoes, and stir.
Pour the pasta in a large pasta bowl and garnish with theArugula.
a presto,
Maria
By Maria Filice • August 12, 2010 
I was inspired to make this salad after the TRAIN concert … “Hey Soul Sister” made a tasty California Salad.
The perfect salad medly of mesclun (a mixture of young salad greens or….use your favorite greens), thin slices of red onion, cherry tomatoes, sliced mushrooms, olives (love’em). Add slices of fresh strawberries, drizzle extra virgin olive oil, balsamic vinegar, salt and fresh black pepper and voila; the perfect salad. Adding the strawberries brings out sweetness and a nice change for salad lovers!
Serve with your favorite wine! Include fresh crusty bread, cheese (now we’re talking)!
a presto,
maria
By Maria Filice • July 17, 2010 
Nothing like a medly of cauliflower, green beans and cherry tomatoes = great colors and flavors in ten short minutes.
I cheated ….. I microwaved the cauliflower (3 minutes) and the green beans (5 minutes), pre-washed, cut and in less than 10 minutes, salad was ready. Sometimes we need to think quick on our feet when the kitchen is too hot to cook! The vegetables were perfect and another way to get through these hot summer days! Before long, we’ll start complaining about the cold right!
When I was ready to plate, I added a handful of cherry tomatoes that were on my kitchen counter (I like my tomatoes at room temperature) – the sweetness really comes out!
Add extra virgin olive oil, a splash of red wine vinegar. Add salt and pepper (to taste) and 1 clove garlic thinly chopped. Mix and serve with your favorite meat or fish. I served with oven roasted chicken ….. and a nice bottle of chilled Rosé.
enjoy!
maria
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