6-8-17 Spaghetti with Tarragon/olive oil sauce

                     

I’ve never used fresh tarragon before, but thanks to Patience’s porch garden I had my opportunity tonight.  I wanted to create something simple and rustic, borrowing from the traditional garlic, olive oil, and parsley sauce.  I decided to replace the parsley with fresh tarragon, and add just a bit of anchovies, along with toasted panko.

INGREDIENTS:

1.     Spaghetti

2.     Olive oil

3.     Fresh tarragon leaves – about 10-15 uncut small leaves

4.     Celery

5.     Onion

6.     Garlic

7.     Anchovy fillet 1or2 finely chopped

8.     Toasted panko

9.     Butter

10. Red pepper flakes-optional

11. Parmigiano shavings

PROCESS:

Cook the onion, celery, and anchovy in the oil until soft, then add the garlic and tarragon and cook over low heat until the tarragon leaves or wilted.  Add the pasta to the sauce and mix well.  Add the toasted panko, the butter, and some pasta water. Serve with grated or shaved parmigiano cheese.

COMMENTS:

We really enjoyed the fresh and unique taste of the tarragon.  I can’t believe this is the first time I’ve used this herb in a pasta dish.

5-10-17 PASTA WITH MIXED MUSHROOM/SUNDRIED TOMATO SAUCE

                   

INGREDIENTS:

1.     Leek – thin slices

1.     Celery

2.     Garlic crushed

3.     Olive Oil

4.     Mixed mushrooms

5.     Sundried tomatoes in oil – coarsely chopped

6.     Dry white wine

7.     Fresh lemon juice

8.     Fresh parsley and sage oil – coarsely chopped

9.     Toasted Panko

PROCESS:

Cook the leek and celery in the olive oil until soft.  Add the garlic and continue cooking for about 2 minutes before adding the mushrooms and tomatoes.  Cook over medium-high heat, stirring frequently, until mushrooms begin to brown.  Add splash of wine and allow to cook off before adding fresh lemon juice (about half of med. Lemon).  Lower heat and simmer for 1-2 minutes then add the herbs. 

While the pasta is cooking toast the panko in butter in a small skillet on the stove top and remove when it begins to turn golden.

Add the pasta (recommend one of the shaped pastas) to the sauce; mix well, (add pasta water if needed) and serve, sprinkled with panko.

COMMENTS:

Patience and I give this a 20 on a scale of 10!  I think it was a perfect combination of ingredients, but it was the fresh parsley and sage and the toasted panko instead of cheese that gave it that little extra oomph.  We will serve this the next time we have dinner guests.