In the meantime, here's my latest Pasta Puttanesca with Shrimp. I've made variations before, but this one, I think, takes the prize. It's from The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef that I wrote about.
And as much as I loved it with pasta, I think it will be fantastic over grilled chicken or fish or even scrambled eggs as part of a Holiday brunch. Sacrilegious, I know on Presto Pasta Night #90, but it's true.
Don't forget to send your entries to: nilmandra (at) soyandpepper (dot) com by Thursday night and check back for the roundup on Friday.
3 comments:
oh yummy! tomatoes with olives tastes great esp with pasta!
Ruth, this looks absolutely scrumptious. I can't wait to give it a try.
Thanks for mentioning the cookbook from CIA and your review of it. If the pasta sauce is any indication, it looks like a winner!
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