- heavy cream
- sea salt
- freshly grated parmigiano-reggiano cheese
I’ve been makeing this for 45 years and it is one of my most requested recipes.
- lasagna noodles
- oil
- sliced mushrooms
- chopped onion
- grated carrot
- Salt & pepper to taste
- tomato sauce
- tomato paste
- chopped ripe olives
- Grated Parmesan cheese
- vegetable oil
- chopped onion
- ground cumin
- ground coriander
- sherry wine
- chopped fresh cilantro
- salt
- chopped green bell pepper
- chopped onion
- ground cumin
- hot sauce
- chopped tomatoes
NUTRITION ESTIMATE Per Serving (a generous 1 cup), without/with anchovies: 223/227 Calories; 7g Tot Fat; 3g Sat Fat; 12/14mg Cholesterol; 596/670mg Sodium; 32g Carb; 7g Fiber; 6g Sugar; 9g Protein.
WEIGHT WATCHERS Old Points 4, PointsPlus 6
ALANNA’s TIPS & KITCHEN NOTES
Baby spinach is too tender for cooking, better to use “curly” spinach. It does require careful washing to remove all the grit from growing.
I like the idea of this for a hearty breakfast. Before adding the feta, scoop out four wells in the tomato mixture and slip an egg into each one. Place in a 200F oven until the eggs are almost cooked to the desired doneness. Top with feta and return to the oven for a last minute or two.
- olive oil
- tomato paste
- red pepper flakes
- diced tomatoes
- water
I haven’t tried this yet, but it sounds delish.
- drained capers
- 2-1lb. eggplants cut in 1/2”-thick slices
- diced tomatoes
- fusilli pasta
- freshly grated pecorino Romano
- chopped fresh basil
- extra virgin olive oil
- finely chopped onion
- finely chopped carrot
- finely chopped celery
- crushed red pepper flakes
- dry white wine
- chopped canned tomatoes with juice
- dried spaghetti
- freshly grated parmigiano-reggiano cheese or pecorino romano cheese
- dried porcini mushrooms
- finely diced onion
- finely diced carrot
- finely diced celery
- finely chopped fresh garlic
- extra virgin olive oil
- crushed red pepper flakes
- -3 fresh sage leaves
- bay leaf
- dry white wine
- canned tomato puree
- spaghetti
- unsalted butter
- freshly grated parmigiano-reggiano cheese
- pine nuts or 1/4 cup walnuts or 1/4 cup almonds
- packed fresh flat leaf parsley
- packed fresh basil
- fresh thyme leave
- fresh oregano leaves
- fresh tarragon leaves
- fresh sage leaf
- extra virgin olive oil
- lemon juice
- finely grated parmesan cheese
- spaghetti
- olive oil
- minced garlic
- coarsely chopped peeled tomatoes
- chopped fresh basil
- chopped fresh parsley