Pasta Puttanesca

Pasta Puttenesca ala Fresh Harvest Tasting Room

This pasta has an interesting legacy. Google it for fun.  Regardless of the provenance, this pasta recipe is amazing and will please nearly any palate. This recipe is our Fresh Harvest version of a classic. Don’t be scared of the anchovies, they melt into the sauce and add the salt needed to round out this amazingly easy and tasty dish. It’s not ‘fishy’ tasting. For low carb seekers just use spaghetti squash or spiraled zucchini as noodles.

Ingredients:

  • 1/3rd cup Fresh Harvest Tuscan Herb olive oil
  • 3-4 large cloves garlic, sliced thin or minced
  • 1 2-oz can anchovy fillets, oil packed (drained)
  • 1 teaspoon red pepper flakes (or more)
  • 1 6-oz can organic tomato paste
  • 1 pint plum Cherry Tomatoes (halved)
  • 1 14-oz can whole San Marzano tomatoes
  • 1 cup pitted and halved Kalamata olives
  • 1-4oz jar Capers (rinsed well and drained)
  • 1/3rdcup Fresh Harvest Traditional balsamic
  • 1 pound spaghetti, linguine or other pasta
  • Optional (1/4 cup grated parmesan cheese)
  • Optional (1/4 cup chopped fresh parsley)


Directions:

In a large nonstick skillet heat olive oil, garlic, anchovies and red pepper flakes to medium. Let ingredients sizzle for a bit until melted together while stirring. Next add the halved tomatoes. Stir and cook down tomatoes slightly. As everything melts together gently add tomato paste. Stir well, then add canned tomatoes and balsamic, bring to a bit of a boil, reduce heat to low and stir. Using a spoon break up the whole tomatoes and cook for 5-10 minutes or more on low. Add the capers and parsley. Stir and let simmer.

(Cook the pasta per directions) In a large bowl pour the sauce over the cooked pasta and toss.  Top with grated cheese if desired.  Enjoy!

Eat healthy.   Eat delicious.

Fresh Harvest Premium Olive Oil and Balsamic

Key Lime Cheese Cake

Key Lime Balsamic Cheesecake

By Susan Douglass, Fresh Harvest Tasting Guide

Lower fat. Lower sugar. Simply Delicious! Use different balsamic for different flavors! This recipe uses our EVOO in an amazing way!

For the pastry:

  • 1 1/2 cups unbleached flour
  • 3 tbs caster (fine) sugar
  • 1/2 cups chilled butter, diced into small cubes
  • 1 large egg yolk

Sift the flour, sugar, and salt into a large bowl.  Form a depression in the center of the mixture, then place the diced butter and egg yolk in the middle.  One’s hands work best to work the flour into the diced butter and egg yolk.  Press into the sides of a 12 inch wide x 2.5 – 3 inch high pan.

For the filling:

Place a small pan of water in the bottom of the oven & preheat oven to 350 degrees.

  • 26 oz. (3.25 packages) Neufchatel cheese (Cream cheese may be substituted)
  • Scant 1 cup sugar
  • ½ cup Fresh Harvest key lime balsamic vinegar
  • 2 tablespoons Fresh Harvest mild EVOO
  • Three eggs, plus the one egg white left from making the pastry
  • Three-quarters of a teaspoon vanilla
  • Mounded eighth of a cup of flour

Bring the Neufchatel or cream cheese to room temperature. Blend in sugar until creamy, and continue to add the rest of the ingredients.  

Pour mixture into pastry.  Cook for 50 minutes, then leave cheesecake in the oven for at least 2 hours without opening. This must be refrigerated at least 6 hours before serving, but is worth the wait!

Garnish with sliced almonds, slivers of lime, lime zest, etc.

 Fresh Harvest Premium Olive Oil and Balsamic