jénoise's pasta & grain page

• 1/3 cup olive oil
• 1 tablespoon minced garlic
• 4 cups canned plum tomatoes, drained and chopped
• 1 tablespoon minced fresh oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoon drained capers
• 12 black olives, halved
• 1 2-ounce can of anchovies, drained and minced
• salt and pepper
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh basil
• 1 pound of cooked pasta

to a large saucepan add the olive oil and minced garlic. sauté 1 minute (do not brown the garlic). add the plum tomatoes, oregano, pepper flakes, capers, and olives. cover the pan and simmer the sauce for 10 minutes and then uncover and continue simmering for an additional 10 minutes; stir occasionally.

to the reduced sauce add the anchovies, and season to taste with salt and pepper. simmer 5 minutes longer to heat through and blend the flavors to the sauce.

sauce the pasta in a large pasta bowl. sprinkle on the parsley and basil and serve.

risotto with broccoli rabe

• 1 pound broccoli rabe or chinese broccoli
• 3 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• about 4 cups of chicken stock
• 1/4 cup crumbled goat cheese

in a 5 to 6-quart pan, bring 3 quarts of water to a boil over high heat. plunge broccoli rabe into water and cook until bright green, about 2 minutes. drain and immerse in cold water. when cool, drain and coarsely chop.

in the same pan over medium-high heat, combine oil and onion. stir often until onion is soft, about 2 minutes. add rice, stir, then add wine. stir until wine evaporates, about 1 minute.

add 4 cups broth and bring to a boil on high heat. reduce heat to simmering and stir often until rice is tender to bite, about 15 minutes.

stir in broccoli rabe and, for a creamier risotto, a little more broth. stir often until broccoli is warm, 2 to 3 minutes.

stir cheese into risotto, then spoon into wide, heated bowls.