Pasta alla Puttanesca

Bad girl pasta

Ingredients

1 tsp red pepper flakes
1 head garlic
1 tin anchovies
1/2 cup kalamata olives
2 tbsp capers
1/4 cup olive oil
1 28 oz can whole tomatoes
1 lb spaghetti
parsley or basil for garnish
parmesan cheese for garnish


Directions

Heat olive oil in large saucepan over medium heat, add red pepper flakes. Peel, crush, and dice garlic roughly, add to saucepan.  Add anchovies and stir to dissolve.  Halve and and crush olives and add to saucepan.  Once garlic is cooked and anchovies are dissolved, about 10 min, add capers and tomatoes.  Break up tomatoes into pieces and let simmer for 10 min.

Meanwhile, boil water for spaghetti and cook till al dente, then drain.  Toss pasta with sauce and place into bowls.  Garnish with roughly chopped parsley or basil and parmesan cheese.

Lemon Granita 

Light, refreshing, delicious dessert!

Ingredients 

1 cup water
2/3 cup sugar
2/3 cup lemon juice
2 fresh thyme sprigs
2 teaspoons grated lemon zest

Directions 
In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lemon juice and thyme. Transfer to an 8-in. square dish; cool to room temperature.

Rome thyme sprigs. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes.

Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with lemon zest.