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 • March 21, 2013 Hi Everybody,
I had a blast with Bob Cowan at my CHCH TV Morning Live segment to welcome Spring! Bob helped toss my easy Tuscan Bread Salad. My table display also compliments the vibrant Spring colors and wanted to kick start with fun on a cold, snowy day! In Italian, “Marzo Pazzo” means mad March! One day, it sunny and mild and the next, snow and cold. My easy Mediterranean recipes will always bring sunshine in your cucina!
Tuscan Bread Salad (with Maria’s Rule Breaking Suggestions)!
5 cups of day old bread (use crusty bread or your favorite)
2 cups diced tomatoes (Greenhouse)
1 medium red onion (finely chopped)
1 cup (green/black olives)
1/2 cup capers
1/2 cup roasted garlic
1/2 cup sun dried tomatoes
salt/pepper to taste
Toss everything in the bowl and drizzle with your favorite extra virgin olive oil. I featured one of my favorites (premium and fresh) available at www.oliveoilemporium.com.
You can have so much fun by making this as a main meal or a side. Be creative, have fun and enjoy these Spring ideas with friends and family.
Here’s the link to the segment from CHCHTV 11. http://www.chch.com/morning-live-blog/item/12075-maria-filice
a presto,
Maria
By Maria Filice • February 15, 2011 
This is my version of Mother Hubbard went to the cupboard, the refrigerator, freezer and the pantry were bare…..
Here’s what I found:
In the freezer: frozen shrimp, scallops
kitchen counter: 1 cup of fresh grape tomatoes and 1 clove of garlic
In the refrigerator: fresh italian flat parsley, 1 lemon
In the patry: extra virgin olive oil, salt, black pepper, red chili flakes
I roasted the grape tomatoes (30- minutes) at 350F (added salt, pepper, chopped garlic) to give sweetness to the seafood.
Dressing: 1/2 cup fresh chopped parsley, 2 tbsp. extra virgin olive oil, pinch of red chili flakes and the juice of a fresh lemon = perfect dressing.
Another variation is adding your favorite pasta to this seafood salad!
a presto,
maria
By Maria Filice • February 6, 2011 
Here’s a quick Super Bowl fix……
Serve a huge bowl of Spaghetti with Garlic, Olive Oil and Peperoncino! I am serving this later tonight with freshed roasted Italian Sausage, cheese(s) and lots of wine!
Here’s another excuse to break break with friends over a football game!
This tasty bowl will take less than fifteen minutes to prepare. As you prepare your spaghetti (use a large pot) and follow the package instructions until it is al dente. I usually take out the pasta one minute before it’s al dente and throw the pasta in the sauce pan to coat the sauce, plate and serve it just perfect.
Meanwhile, as the pasta water is boiling….in a medium-size sauce pan, heat the oil over medium heat. Add three cloves of minced garlic, 1/2 tsp. of red chili flakes, one tin of anchovies and saute for a few minutes.
Drain the pasta and add it to the saute pan. Toss with the garlic mixture and add fresh Italian flat parsley (chopped approx. 3 tablespoons). It’s ready to serve!
Tonight, I’m serving with fresh roasted Italian sausage, cheeses (your favorite), fresh crusty Italian bread and lots of wine!
a presto,
maria
By Maria Filice • January 21, 2011 
What’s better than the aroma of garlic and rosemary wafting through the house! The perfect eau de pollo ….
Let the garlic and rosemary marinate your oven roasted chicken with the perfect, fresh ingredients. I like to serve my roasted chicken with roasted potatoes, rosemary and roasted garlic. This is another simple recipe in my book “Breaking Bread in L’Aquila”.
It’s great for next day lunches and panini!
I enjoy this dish with a glass of white – Trebbiano d’Abruzzo
a presto,
maria
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