Thursday, March 16, 2006
We kept it simple:
2 small onions, sliced
A handful of olives, halved,
1 can whole peeled tomatoes
salt and pepper
I thought we had capers, but judgment upon the smellometer said, no, we did not in fact have edible capers.
Traditionally, anchovies are the final ingredient, but this isn't an 884 pantry staple, so they were missing from our dinner. We tossed cooked penne in the pan with the sauce and added a little cheese on top.
Earlier in the evening, Alison and I watched Giada De Laurentiis make Lemon Parsley Bruschetta, so I went to the store and got bread to add to dinner. This bread is fantastic.
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
6 slices rustic cibatta bread
1 large garlic clove
1 tablespoon chopped fresh Italian parsley leaves
Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Giada used her grill pan, I used the broiler on my oven. When it's golden, rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste.