This past summer, I spent a lot of time with my young teen. Se actually suggested that she learn to cook with me, so she was assigned dinner once a week, and she chose the menu and made the grocery list.
If you are having difficulty connecting with your newly-minted angsty teenager, I really suggest doing this. Food does bring people together. And it did fuel her interest and curiosity around food. So I wasn’t surprised the other week when she told me in the car she wanted to try a puttanesca for dinner, and she had saved some recipes to her phone. This is really not like my daughter at all-but it showed me that she was expanding her interests, and our summer cooking lessons made an impact on her.
I looked at her recipes, and we sort of built on them to create this spicy, savory chicken rendition. We also made home made tagliatelle (she has become quite interested inhomemade pasta too) but you can certainly use store bought pasta. Just follow the cooking instructions on the package.
We can still make in imapact in these growing young adults, moms. It’s not over ’till it’s over!
Chicken Puttanesca over Fresh Tagliatelle
Ingredients:
1 teaspoon of red pepper flakes
1 pound of chicken thighs
2 tablespoons of olive oil
2 cloves of garlic, crushed
1 fresh green jalapeño chili, finely chopped
14 ounces of crushed tomatoes
2 tablespoons of tomato paste
6 ounces of pitted black, olives
1 1/2 tablespoons of capers, rinsed well and drained
1/3 cup of basil, chopped
1 cup of water
fresh tagliatelle cooked al dente, which usually is only 1 to 3 minutes in hot boiling water.
Directions:
In a large sauce pan, heat the olive oil until smoking. Add the chicken thighs, skin side down in the hot oil. Brown the chicken, then flip them over and brown the other sides. Transfer the chicken thighs to a plate. In the oil add the crushed garlic and the jalapeño chili. Sauté until softened and using a wooden spoon, scrape up the brown bits from the chicken so that it adds the richness to your sauce. Once the garlic is cooked add the red pepper flakes and the tomatoes. Cook for about 20-25 minutes, stirring occasionally. Then add the chicken, the olives and the capers. Cook it for 20 or so minutes, and if sauce is getting too thick add the one cup of water. When chicken is cooked through and sauce has blended and melded flavors and has reduce down a little bit, adjust seasonings and serve the chicken and sauce over your hot tagliatelle.
For a recipe for fresh tagliatelle, visit my link.
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