Penne all'Arrabbiata & Pasta Fritatta

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            FOOD FUNNY
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Here's a corny one from Rosemary Zwick:

A man goes to the doctor with a piece of lettuce hanging out of his ear.
"That looks nasty," says the doctor.

"Nasty?" replies the man, "This is just the tip of the iceberg."

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            TODAY'S RECIPES
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As an omnivore who really loves his meat, I never seem to notice
its absence when a pasta dish is served instead. The "arrabbiata"
in the name of this classic Italian dish means "enraged," an allusion
to the hot chile in the sauce.

Penne all'Arrabbiata

1/4 cup (60 ml) extra-virgin olive oil
2-4 cloves garlic, finely chopped or thinly sliced
Hot red pepper flakes to taste
2 15-oz (425 g) cans plum tomatoes, drained and chopped
Salt and freshly ground pepper to taste
1 lb (450 g) penne or other pasta shape, cooked according to package directions
Freshly grated Parmesan cheese for garnish

Heat the oil in a skillet large enough to hold the cooked pasta and
saute the garlic and red pepper flakes until the garlic is golden
brown, about 5 minutes. Add the tomatoes, salt, and pepper and
cook uncovered, stirring occasionally, for 15 minutes. Add the
cooked pasta and toss to coat with the sauce. Sprinkle with
Parmesan and serve immediately.
Serves 4 to 6.

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This dish is a great way to use up leftover pasta. If you're using
a long noodle such as fettuccine or linguine, chop them up before
adding them. Most other shapes can be added whole.

Pasta Frittata

2 Tbs (30 ml) butter or olive oil
About 1/2 lb (225 g) leftover cooked pasta, or about 1/4 lb (110 g)
dried pasta, cooked according to package directions
6 eggs, beaten
1 cup (180-250 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Heat the butter in a large heavy skillet, preferably non-stick, over
moderate heat. Combine the remaining ingredients in a bowl, mix well,
and pour into the skillet. Cook undisturbed until the frittata is firm
on the bottom, about 5 minutes. Transfer to a preheated 400F (200C) oven
and cook until the top is firm, about 10 minutes. Garnish with chopped
parsley and cut into wedges. Serve warm or at room temperature.
Serves 4 to 6.
Received on Thu Jun 28 07:37:37 2007