Note to Self:

Sunday, March 4, 2018

Penne with Angry Sauce and Crispy Tofu-Broccoli Gremolata


“To be a vegetarian is to disagree - to disagree with the course of things today... starvation, cruelty - we must make a statement against these things. Vegetarianism is my statement. And I think it's a strong one.”
― Isaac Bashevis Singer

Okay, so a couple things. Firstly, I am not a vegetarian, though I do aspire to be. It's difficult at times as my job requires me to cook and eat (taste) meat. But still this is no excuse. This said, I rarely eat meat out side of work. I can't remember the last time I cooked it at home. Anyhow, it's simple recipes such as this that I am convinced would even satisfy a carnivore, maybe not all but some. I topped the pasta with Pecorio Romano cheese, but it can be kept vegan with that omission. The simple but super flavorful and healthy recipes are below. And by the way, the sauce is referred to as "angry" because of its spiciness.

Arrabbiata Sauce
(Angry Sauce)

Makes about 5 cups

¼ cup olive oil
1 small onion, diced
4 cloves garlic, minced
2 teaspoons crushed hot pepper
1 cup red wine
1 cup water
1 tablespoon sugar
1 (28 oz) can crushed tomatoes
1 teaspoon salt
1 bunch fresh basil, chopped

Heat the olive oil in a heavy pot over medium-high heat, then add the onion. Cook the onion, while stirring, for about 5 minutes, or until it just begins to brown. Add the garlic and crushed hot pepper and cook for another couple minutes, or until the garlic begins to brown. Stir in the red wine and water, bring to a boil, then lower to a simmer. Cook the liquids for a couple minutes, then stir in the tomatoes, and salt. Simmer the sauce for about 10 minutes, then add the chopped basil and simmer another 10 minutes or so.

Crispy Tofu and Broccoli Gremolata

3 tablespoons olive oil
1 (14 oz package) extra-firm tofu, diced small
1 small head broccoli, chopped
2 cloves garlic, minced
¼ teaspoon kosher salt
1 bunch parsley, washed and chopped
2 teaspoons lemon zest (the zest of 1 lemon)

Heat the olive oil in a skillet that is large enough to hold the tofu in a single layer. When the oil is hot add the tofu. Cook the tofu, while stirring occasionally, until it is golden brown and crispy. Add the broccoli and garlic and cook a few minutes longer, or until the broccoli is cooked but still crunchy. Stir in the parsley and lemon zest and immediately remove the skillet from the heat.

Urban Simplicity

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