Try this simple recipe. And support local chefs! |
NO KID HUNGRY
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RECIPE
OF THE
MONTH
Today, we want to give a big shoutout to our chef
heroes across the country who have stepped up in big ways to help
those in need during this challenging time. Even with restaurants
shuttered, chefs are cooking meals for hungry kids and families in
their communities.
But many need help themselves. If you are able, please consider
ordering carry out from a local restaurant, get some yummy grub, AND
support your local businesses. This map of restaurants open for
business will get you started.
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Of course, if you DO feel like whipping up a little comfort food,
we've got just the thing for you! Chef and hunger hero Karen
Akunowicz's puttanesca only requires a handful of pantry
ingredients and will take your taste buds for a thrill ride.
Spaghetti Puttanesca
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Spaghetti Puttanesca
By Karen Akunowicz
Ingredients
*
1/4 cup good olive oil
*
2 garlic cloves, sliced thin
*
1 28.2-ounce can crushed tomatoes (san
marzano are the most lovely)
*
1/2 cup olives, halved, pitted
(luques, cerignola, picholine)
*
3 anchovy fillets, chopped (you can
leave these out or use a little fish sauce!)
*
1 1/2 tablespoons drained, rinsed
capers
*
1 tablespoon fresh or dried oregano
leaves, chopped
*
1/2 teaspoon red pepper flakes
*
3/4 pound dried boxed spaghetti
*
2 tablespoons chopped fresh Italian
parsley
Method
1.
Fill a large stock pot with water and
generously salt. Place over high heat and bring to a boil while you
assemble the other ingredients.
2.
Heat oil in a medium heavy-bottomed
pot over medium-high heat. Add garlic and saut until fragrant and
golden, about 1 minute. Add tomatoes and stir with a wooden spoon and
a full heart.
3.
Add olives, anchovies, capers,
oregano, and crushed red pepper. Reduce heat to medium-low heat and
simmer until thickened, breaking up tomatoes with spoon, about 8
minutes. Season with salt and pepper.
4.
While the sauce is simmering, add
dried spaghetti to the boiling water and cook according to package
directions. Spoon a few ounces of the salted pasta water into the
tomato sauce. Drain spaghetti and add it to the sauce. Continuously
stir over low heat until the pasta and the sauce are perfectly
incorporated.
Serve with a Primitivo, and a ton of garlic bread.
ABOUT THE CHEF: Karen
Akunowicz
Karen Akunowicz is
the Chef-Owner of Fox & the Knife, which is a
2020 James Beard Award Best New Restaurant finalist.
She's a Top Chef All-Star and 2018 James Beard
Foundation Award winner. In 2016 Karen was named
Boston Magazine's Best Chef of the year.
Karen
Akunowicz In addition to being among Boston's most
celebrated chefs, Karen's been a steadfast
supporter of No Kid Hungry's work to end
childhood hunger.
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