Celery and Potato Soup - Away A While Recipe Favorites

Celery and Potato Soup

From the kitchen of One Perfect Bite...While this soup is very inexpensive to make, it is less substantial than most of the dishes that have been featured on Frugal Foodie Friday. I decided to share it with you because I know there are times when even those on restricted food budgets want something special to start a holiday meal. I thought this soup would be lovely to serve as a first course on Valentine's Day or Easter Sunday and I wanted to post it so those of you who are interested have ample time to do a trial run. The soup was developed by Martha Rose Shulman for The New York Times, and the first time I skimmed through her recipe, I knew it was a keeper. I was not, however, prepared for how delicious the soup would actually be. It is a winner on many levels. The soup is a light celery puree that is thickened with a single potato, and while the combination may sound mundane, I think you'll find it works wonderfully well and will get your meal off to a festive start. If leeks and the walnut oil are not available don't stress. Replace the leeks with another small onion and bypass the use of walnut oil altogether. How do you rate a recipe that is inexpensive to make, easy to prepare and a delight to the palate? I guess that depends on the reviewer, but I can tell you this soup made my socks go up and down and its been a while since that happened. I do hope you will try this soup. It is really good stuff. The recipe for this treasure can be found here.

                    

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Frugal Foodie Friday - Big Batch Buttermilk Pancake Mix

From the kitchen of One Perfect Bite...I wish I could tell you that tonight's recipe was developed for a school or church breakfast, but, truth be told, I use one of those huge, just add water, mixes when I'm responsible for a pancake breakfast of that size. However, tucked between breakfast for 2 and breakfast for 200, is family territory, and a tradition that demands that pancakes be made from scratch. Saturday pancakes were a breakfast feature when my children were young, and as soon as they could safely balance on their chairs, they "made" our weekend pancakes. It began as an exercise in measurement, but it grew into much more, and to this day, I swear their love of food and considerable talents in the kitchen where honed when they were two and three years old. The holidays will soon be here, and that means there will again be extra bodies in the house and at the table. Large batch recipes, such as this one for pancakes, come in really handy at this time of year. Pancakes are a great way to feed and fill the breakfast brunch and they cost pennies to make. Tonight's recipe is an adaption of one that first appeared in Better Homes and Garden magazine. Using the quantities suggested below, you can count on 20 to 24 5-inch pancakes per batch, and should you need more, the recipe can again be doubled. I've included some suggestions for fruits and berries that can be added to the batter if you want to dress the pancakes up. With or without fruit, the pancakes are fast and easy to make and they make a great inexpensive addition to your breakfast table. Here is how they are made.

Frugal Foodie Friday - The World's Easiest and Probably Cheapest Mocha Pudding

From the kitchen of One Perfect Bite...While out for a picnic today, the Silver Fox and I passed an empty field that was being watered. Local grass farmers have just finished harvesting the first of their seed crops and we occasionally see this happening. It seems easier for some to continue watering than to reset timers on the equipment used to irrigate their fields. While it's wasteful and inefficient, I suspect you are wondering why the practice is even being mentioned on a food blog. Well, it started me thinking about kitchens, particularly my own, where waste of another sort can sap resources, which, by definition, should include the energy of the cook. When I first started my kitchen explorations, anything, no matter how difficult, was fair game. I've pressed ducks and, on one occasion, even cooked a suckling pig, but over time I've started to question why I thought it was necessary to do such things. Truth be told, I liken the practice to that of a climber who risks life and limb simply because the mountain is there and he is not. Over the years, I become more judicious in my choice of recipes and few tempt me as they did those first years in my kitchen. I still pull out all the stops for holidays and special meals, but I rarely spend an entire day in my kitchen. I've set a personal limit for the amount of time I'm willing to stand at the stove, and while I prefer "from scratch" cooking, I have started to move down the food ladder and am really attracted to meals that are quick and easy to prepare. It goes without saying, that flavor is still of paramount importance to me, but more and more, I find I'm drawn to what gets me in and out of the kitchen in the shortest amount of time. There is just so much more outside that I want to see and touch and feel and I can't resist the temptation to explore what lies beyond my door. The pudding I'm featuring tonight was the result of a search for a fast and cheap dessert. While I've made some fairly substantial changes to the original recipe, develop by Melissa d'Arabian for the Food Network, it came on my radar because it met my fast and cheap criteria. I think you will really enjoy this simple dessert. It takes ten minutes to prepare the pudding and its flavor more than pays for the cost of the ingredients you use to make it. While it lacks the refinement of a mousse, it is, nonetheless, smooth and silky and quite pleasant on the tongue. I do hope you will try it. Here is how this week's Frugal Friday selection is made. 

Quick and Easy Burger Buns - Sandwich Rolls in 40 Minutes

From the kitchen of One Perfect Bite...This is a nice recipe to have in the hopper when you need, but can't get to the store for hamburger buns. While they are not as good as Moomie's famous buns, if speed is a factor, you can make these rolls for your crew without apology. My first occasion to make them was during a snow storm that stranded me on the hillside where we were living at the time. I found the recipe on the Taste of Home website and decided to give it a try. Having done that, I can verify that these buns can be made and table ready in 40 minutes. The best part is that no special equipment is needed to prepare them. The recipe uses a lot of yeast which makes the quick oven-rise possible, but the lack of proofing, at least in my opinion, somewhat compromises the flavor of the finished rolls. I've altered the original recipe and now use more salt and some whole wheat flour to boost flavor without altering the time the rolls take to make. Baked as directed, the rolls will have a crust that offers a slight resistance to the tooth. If you like a softer roll, brush them with butter before baking. The recipe produces enough dough to make 12 medium-sized rolls. I prefer slightly larger rolls, so I divide the dough into 8 rather than 12 pieces. This is a nice go-to recipe when you are pressed for time or need to keep an eye on your food budget. I hope you will try it, or barring that, file it for a rainy day when it might be of use to you. Here is how these fast and simple buns are made.

Frugal Foodie Friday - Old-Fashioned Chicken with Rice

From the kitchen of One Perfect Bite...There are certain dishes that seem to withstand the tests of time and fashion. This homely, old-fashioned favorite is one of them. Every country that the Silver Fox and I have visited, has a version of chicken and rice. There is something about it that's restorative and it brings back memories of dinner at grandma's kitchen table. It is a simple dish that is easy to prepare. It is inexpensive to make, and if you have never had it, you owe it to yourself to try it at least once. The version I'm featuring tonight was created by Mark Bittman and his recipe makes easy work of its preparation. My only caution is to make sure that the skillet you use is deep enough to hold the chicken without it hitting the lid of your pan. You can change the type of rice, as well as the liquid you use, with no adverse affects. The saffron in the recipe is a completely optional ingredient but it makes an awfully nice addition to this dish. You will have to keep an eye on the rice and the times suggested in the recipe should be taken with a grain of salt. Mine took an additional 20 minutes to cook. This is one of those recipes that is easy to make your own, so don't be afraid to swap or add ingredients that you enjoy. Here is Mark Bittman's version of the dish.

Frugal Foodie Friday - Chicken Karaage (Japanese Fried Chicken)

From the kitchen of One Perfect Bite...I don't often serve deep fried foods, but when I do no holds are barred. I was introduced to Karaage Chicken four decades ago, and it was a case of love at first bite. The salty marinade and crisp crust for which this dish is famous makes for an unforgettable taste treat. The chicken is inexpensive to make, easy to prepare and guaranteed to make your socks go up and down as long as you keep a couple of things in mind. Cornstarch is absolutely necessary to the success of this dish. Flour simply will not produce the crispy crust that has made this chicken famous. It is equally important to keep the temperature of your oil constant. Don't overcrowd your fryer and make sure to bring it back to temperature before frying the next batch. Quickly drain the chicken and get it to the table while it is hot. That constraint makes it next to impossible to serve this dish to guests, but friends and family are fair game and will love you for your effort and the introduction to this dish. You'll find that lemon adds enormous flavor to the chicken and helps to keep the saltiness of the soy sauce in check. These days I actually use a low-sodium sauce to make the marinade, but I urge those of you who have access to tamari to use it instead. Japanese tamari is thicker, richer, and less salty than most soy sauce and it is wonderful in this marinade. Because the dish is made with chicken thighs it is inexpensive to make and well within the reach of most budget conscious cooks. I love chicken prepared in this manner and I highly recommend it to all of you. Here is how it is made.

Frugal Foodie Friday - Quick-Fix Hurry Curry Chicken

From the kitchen of One Perfect Bite...This is a terrific recipe to have on hand when you are really pressed for time. It assembles and cooks quickly and makes a satisfying,  inexpensive meal for those who enjoy Asian inspired dishes. The recipe comes from Cooking Light magazine and the only change I've made to their recipe is to recommend a range of measurement for the red curry paste which is a major component of the dish. I suspect that two tablespoons of the curry paste is way more than the average palate can handle, so if you are unsure of your tolerance for heat, start low and slow. This is a bargain meal for those whose pantries are stocked with the base ingredients for most Asian meals. That makes it is a perfect candidate for a Frugal Foodie Friday post. Here is how the chicken is made.

Quick-Fix Hurry Curry Chicken...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
1 tablespoon canola oil
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt
2 cups green bell pepper strips (about 1 large)
2 tablespoons fresh lime juice
2 tablespoons less-sodium soy sauce
2 teaspoons to 2 tablespoons red curry paste
1 teaspoon sugar
1 (14-ounce) can light coconut milk
3 cups hot cooked long-grain rice
Lime wedges (optional)

Directions:
1) Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan and cook 6 minutes or until browned, turning once. Add bell pepper to pan and sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan.
2) Combine lime juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan and bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan and cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired. Yield: 4 servings.

                    

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Frugal Foodie Friday - A Breakfast Casserole Made Four Ways

From the kitchen if One Perfect Bite...This is a great casserole to have on hand when the holidays roll around. It is simple and inexpensive to make, and any of the variations included here, would be a perfect way to begin a holiday morning. The casseroles are substantial enough to be featured for a lunch or a light dinner as well. We had this for Thanksgiving breakfast and I'm sharing it with you based on the reviews it received from folks sitting at my table. The recipe is straight forward and needs no further explanation, other than to point out that this is a make-ahead casserole that needs to sit at least 8 hours in the fridge before it is baked. I do hope you'll try this. It will not disappoint and it might be perfect for Christmas breakfast. Here is how the casserole is made.

Cheddar-Bacon Breakfast Casserole...from the kitchen of One Perfect Bite courtesy of Country Home magazine

Ingredients:
4 ounces dry French bread, cut into 3/4-inch cubes ( 4 cups)
1-3/4 cups shredded cheddar cheese
4 slices bacon (crisp-cooked, drained, crumbled) or 4 slices turkey bacon (crisp-cooked, drained, crumbled) or 1 cup diced cooked ham
2 cups milk
4 eggs, lightly beaten
2 tablespoons snipped fresh Italian parsley ( flat-leaf)
1/2 teaspoon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder

Directions:
1) Toss bread cubes, cheddar cheese, and cooked bacon or ham together in a large bowl.
2) Divide among six 10-ounce individual casseroles or place all of the mixture in one 2-quart rectangular baking dish.
3) Whisk together milk, eggs, parsley, mustard, pepper, and onion powder in a medium bowl. Pour over the bread mixture in casseroles or dish.
4) Cover and refrigerate at least 8 hours or up to 24 hours.
5) Preheat oven to 350 degrees F.
5) Bake, uncovered, for 25 to 30 minutes for individual baking casseroles (about 40 minutes for 2-quart dish) or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving. Yield: 6 servings.

Greek Variation
Omit bacon or ham and substitute 6 ounces feta cheese and 1/4 cup shredded Parmesan cheese for the cheddar cheese. Stir 1 cup drained and chopped canned or marinated artichoke hearts, 1/4 cup chopped green onions, and 2 tablespoons chopped kalamata olives (optional) into the bread mixture before putting into casseroles or baking dish. Continue as above.

Mushroom and Roasted Sweet Pepper Variation
Cook 2 cups sliced fresh mushrooms and 1/4 cup chopped onion in 1 tablespoon hot olive oil over medium heat for 5 minutes or until onion is tender, stirring occasionally. Stir mushroom mixture and 1/4 cup chopped roasted red sweet pepper into bread mixture before putting into casseroles or baking dish. Continue as above.

Sausage and Provolone Variation
Substitute 1-1/2 cups shredded Provolone or Italian cheese blend for the cheddar and 1-1/2 cups chopped fully cooked turkey Italian sausage links for the bacon. Substitute basil for the parsley. Continue as above.

      

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Frugal Foodie Friday - Black Bean Soup

      

From the kitchen of One Perfect Bite...In the early years of our marriage, certain recipes grabbed and held the attention of new cooks across the country. One of them was the recipe for the black bean soup that was served at the Coach House Restaurant in New York City. While the soup was delicious and easy to make, all of its elements were made from scratch so it was time consuming to prepare. It also made enough soup to feed an emerging nation, and that made it impractical for small families, even if they had large freezers. As more of us returned to work the recipe, at least my copy, was carefully tucked away and became a pleasant memory. Several years ago, I came across a quicker and much simpler version of black bean soup in Fine Cooking magazine. I had nothing to lose, so I decided to give the soup, which is made with canned beans and other common pantry items, a try. The results were serendipitous and the recipe quickly found a place in my regular recipe rotation.  I made the soup while we were at the lake last week and as I was putting it together I realized it would make a perfect feature for Frugal Friday. In the realm of all things frugal, there is frugal and there is cheap. This is cheap. The soup requires some chopping, but even with that, it can be on the table in about 30 minutes. Served with a salad and biscuits or cornbread, the soup makes a perfect light supper that I think you will enjoy. Here is how it's made.

Black Bean Soup...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
3 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, stemmed, seeded, and finely chopped
3 medium cloves garlic, finely chopped
2 cups lower-salt chicken broth
2 (15-1/2-oz.) cans black beans, including liquid
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon tomato paste
1/4 cup dry sherry, preferably fino
Kosher salt and freshly ground black pepper

Directions:
1) Heat oil in a 4- to 5-quart heavy-duty pot over medium heat. Add onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.
2) Meanwhile, purée  chicken broth with one can of black beans and bean liquid in a blender.
3) Add cumin and oregano to pot with onions and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 1 minute more. Stir in black bean purée and remaining whole beans with their liquid; bring to a boil over high heat. Reduce  heat to low, partially cover the pot, and simmer, stirring frequently, until  flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper. Yield: 4 servings.

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Frugal Foodie Friday - Chicken and Hominy Chili Bowls

From the kitchen of One Perfect Bite...I don't do a lot of slow-cooker or Mexican cooking, so my expectations for this recipe were low. To be truthful, it made the cut for Frugal Foodie Friday only because it was cheap and simple to make. While I thought it would be passably good, I didn't expect it to be delicious, so I was pleasantly surprised. The recipe comes from Family Circle magazine, which, by the way, is a terrific source for great family meals. I tend to shy away from slow-cooker recipes because I think they grossly overstate the amount of time it takes to make a dish. I like beef and pork that can be sliced rather than shredded, and chicken, at least in my scheme of things, should be fork tender but still cling tenuously to the bone. I have found 10 hours to be way too long to cook chicken and I adjust the time to my preference. My version of this dish was done to my liking in 6 hours. Save for timing, I made few other changes to the recipe. I did substitute masa for the cornmeal and I didn't add the bell pepper until the last hour of cooking. I've found that peppers become bitter if they are simmered for too long in a slow-cooker. As I've already inferred, I really enjoyed this dish. I wish I could nail the amount of time a slow-cooker recipes need to cook. I'm beginning to suspect that my slow-cooker cooks too high when set on low and I've been doing some research lately. It seems that this is not an uncommon problem, but the experts do not agree on which is the best brand to purchase. When I find it I will let you know. In the meantime, here is the recipe for a surprisingly great Frugal Foodie Friday meal that even the kids will love.

Slow-Cooker Chicken and Hominy Chili Bowl...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
6 large bone-in, skinless chicken thighs (about 6-oz each)
1 teaspoon salt, divided use
1 teaspoon ground cumin, divided use
1/2 teaspoon black pepper, divided use
1/2 teaspoon dried oregano,divide use
1 onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 green bell pepper, cored, seeded and chopped
2 cups reduced-sodium chicken broth
1 (15-ounce) can white or yellow hominy, drained and rinsed
2 tablespoons cornmeal

Directions:
1) Spray slow-cooker bowl with nonstick cooking spray. Place chicken in bottom of slow cooker and season with 1/2 teaspoon each of the salt and cumin and 1/4 teaspoon each of the black pepper and oregano.
2) Scatter onion, garlic, jalapeno and green pepper over chicken. Pour broth over top. Cover and cook on LOW for 10 hours.
3) Stir in hominy, cornmeal and remaining 1/2 teaspoon each salt and cumin and 1/4 teaspoon each black pepper and oregano. Cook on HIGH for 15 minutes.
4. To serve, stir in cilantro. If desired, accompany with tortilla chips, sour cream and additional chopped cilantro. Yield: 6 servings.

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Frugal Foodie Friday - Sicilian-Style Pepperoni Pizza

From the kitchen of One Perfect Bite...It's frugal Friday and this week's feature is a delicious Sicilian-style pizza that's inexpensive to prepare when all the elements used to make it are homemade.  Those elements are quite easy to make, so I am including recipes for both the dough and sauce in this post as well. I had hoped to share the classic Sicilian pie with you, but the ingredients needed to make it were simply to expensive to be a frugal Friday feature. Most pizza lovers think that any square pie with a thick and chewy crust is Sicilian. Taint true McGee! A true Sicilian pie is neither saucy nor cheesy. It has a thick crust that is, instead, topped with a mixture of cooked onions and tomatoes that receive a flavor boost from melted anchovies and a healthy sprinkling of oregano. It is a real treat, but quite unlike an America pizza. The pie I'm featuring tonight is not truly Sicilian. It does have a thick square crust, but it's toppings are decidedly America. The pie is lightly covered with tomato sauce, cheese and a very small amount of pepperoni. I diced the pepperoni in an attempt to trick the eye into thinking there was more of it that was actually the case. The pie is easy to prepare and it makes a wonderful meal for those who are trying to control their food expenditures. All the recipes needed to make it are below. I hope you enjoy the pie and I also hope you'll be back this afternoon. I still have Irish recipes to share with you. In the meantime, buon appetito!

Sicilian-Style Pepperoni Pizza...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
2 pounds commercial pizza dough, at room temperature, or one batch Basic Pizza Dough (see below)
1 cup marinara sauce (see below)
1/2 teaspoon dried oregano
2 cups shredded mozzarella cheese
2 ounces sliced pepperoni (about 1/3 cup)

Directions:
1) Heat oven to 500 degrees F. Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray.
2) On a lightly floured surface, roll dough into a 15 x 10-inch rectangle. Gently roll up onto a lightly floured rolling pin and unroll onto prepared pan. Push dough into corners.
3) Spread sauce evenly over dough to within 1/2 inch of edge. Sprinkle oregano over sauce. Scatter cheese over top. Place pepperoni slices over cheese. Bake at 500 degrees F for 15 to 20 minutes or until nicely browned on bottom. Remove from oven. Cool slightly before serving. Yield: 12 slices.

Basic Pizza Dough...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 cup warm water (about 110 degrees F)
1 package (2-1/4 teaspoons)dry active yeast
2-3/4 cups all-purpose flour, divided use
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil

Directions:
1) Place water in a small bowl and stir in yeast. Let stand 5 minutes.
2) In a large bowl, whisk together 2-1/2 cups of the flour, sugar and salt. Make well in center and add yeast mixture and olive oil. Stir until dough comes together and forms a ball. Turn out onto a well-floured surface and knead for 5 minutes, adding as much of remaining 1/4 cup flour as needed. Form into a disk and place in a bowl that has been lightly coated with olive oil. Turn disk over and cover bowl with plastic wrap. Allow to rise in a warm place for 2 hours.
3) Remove dough from bowl and punch down. Roll out into desired shape.

Quick and Easy Marinara Sauce...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 can (28 ounces) San Marzano tomatoes, crushed by hand
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt

Directions:
In a medium-size saucepan, heat oil over medium heat. Add garlic, cook 1 minute, stirring so garlic does not burn. Stir in tomatoes, sugar, oregano, basil and salt. Bring to a boil. Cook, with lid ajar, for 30 minutes over medium-low heat, stirring occasionally. Yield: 2 cups.










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Frugal Foodie Friday - Pasta Puttanesca with Cauliflower

From the kitchen of One Perfect Bite...This is a fabulously frugal meal that's packed with gutsy flavor. While it is inexpensive to make, it was too costly to include in the recipes I featured for the SNAP challenge, so I held on to it to share with you as a Frugal Friday feature. The recipe is straightforward and uses commonly available ingredients that come together so quickly that you can rest assured that dinner will be on the table in 30 minutes or less. This is a variation of the classic Puttanesca that I featured years ago and I think you will find that the addition of cauliflower lends a meaty texture to the bold sauce that so many enjoy. It makes a perfect meatless meal for Lent and if you enjoy bold flavors I think you'll love this pasta, though I suspect you'll need to prepare a milder tomato sauce for any children who share your table. The recipe for the newer sauce appears directly below. I've also provided a link to the original Puttanesca recipe, complete with it's history, following that. I also wanted to remind you that documentary "A Place at the Table," which features Jeff Bridges and Top Chef's Tom Colicchio, opens in select theaters today and will also now be available for download from iTunes and On Demand. I hope you'll be able to see the movie or read the companion book which you can find HERE. Now on to the recipes.

Pasta Puttanesca with Cauliflower...from the kitchen of One Perfect Bite courtesy of Real Simple

Ingredients:
3/4 pound penne or some other short pasta
3 tablespoons olive oil
1 small head cauliflower (about 1-1/2 pounds), cored and cut into small florets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes
1/2 cup pitted kalamata olives, chopped
2 tablespoons capers, rinsed
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh flat-leaf parsley
grated Parmesan, for serving

Directions:
1) Cook pasta according to package directions. Drain and return it to the pot.
2) Meanwhile, heat oil in a large skillet over medium-high heat. Add cauliflower, salt, and black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until cauliflower is tender, 8 to 10 minutes more.
3) Toss the pasta with the sauce. Serve topped with the parsley and Parmesan. Yield: 4 servings.

Cook's Note: For classic Puttanesca flavor, add 2 to 3 chopped anchovies or a teaspoon of anchovy paste along with the garlic. They will add a delicious brininess to the finished sauce.

Classic Puttanesca -  Recipe found HERE

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