Hiya!!! It’s been a while. My gemini personalities have been seriously struggling to reconcile since I have hopped (more like waddled) into my forties. I am not fully on panicked yet, but I am exhausted. My quadragenarian sisters might relate. (by the way the links I add to these ramblings are important — read them!)
The gist of it is that once I think I have gotten everything under control and I have a clear view of what I need to do next, a wrench gets thrown in my plans and I need to constantly be readjusting while maintaining my “fake it till you make it” confidence. I almost did not pay to renew this site if it weren’t for one super amazing woman in my life who kept asking me to post more for her kiddos.
With wings spread wide, I have flown away from research science and into environmental education. Wish me luck! It feels like I found my tribe but we will see if one of my Geminis will rebel and cause mayhem.
Anyways I get to spend my days outside with passionate people in the lush and eco-diverse North Carolina. I just got back from two days training at Carolina Beach State Park with a bunch of happy, hilarious, and hard-working humans and I feel giddy and a bit sleep deprived. I got to hang out with some cool creatures at the aquarium; newts, horseshoe crabs, and sea dragons! And got to meet some native rebels — carnivorous plants.
I think my father in law is the one who taught me to add a white to a red sauce in a Puttanesca. I have only found red Puttanesca sauces out there in the aether.
Here it goes for Ms. SF — this is a tangy, creamy, luscious recipe made with everything in your fridge. There is conflict in its rumor ridden history as there is in its texture and flavors. It originates in Napoli.
Note: You can use whatever mix and amount of vegetables you have as long as there are olives, capers, red pepper flakes and garlic!
PREP TIME 15 mins COOK TIME 47 mins
- 6 Tbsps. Olive Oil, split
- 1 Medium Yellow Onion, sliced
- 3 Small Japanese Eggplants, sliced & salted
- ½ Large Green Bell Pepper, diced
- ½ Tsp. Red Pepper Flakes
- 6 Mushrooms, cubed
- 1 Zucchini, sliced
- 8 Black Olives, sliced
- 1 Tbsp. Capers
- 4 Medium Tomatoes, peeled and diced
- ½ Tsp. Sugar
- 2 Tsps. Salt
- ½ Tsp. Ground Black Pepper
- 2 Tbsps. Butter
- 3 Tbsps. All Purpose Flour
- 2 Tbsps. Olive Oil
- 2 Cups Whole Milk
- 1/2 Tsp. Salt
- 1/4 Cup Parmigiano
- 2 Cloves Garlic, crushed
- 1 Tbsp. Fresh Basil, chopped
- 1 Tsp. Fresh Oregano, chopped
- Spaghetti for 4
- Sauté onion in 2 Tbsps. olive oil – 7 mins
- Rinse eggplant from salt
- Stir in eggplant, bell pepper, red pepper flakes and 2 Tbsps. olive oil – 5 mins
- Add mushrooms, zucchini, olives, capers and 2 tbsps. olive oil – 10 mins
- Add tomatoes and sugar, salt and pepper, stir occasionally – 10 minutes
- On medium heat, in a separate medium sauce pan, melt butter
- Add olive oil, flour and salt and whisk using a french coil whisk
- Add milk 1/4 cup at a time, every time the mixture thickens and starts to curdle, whisking continuously until all the milk has been added — 15 minutes
- Add cheese and garlic and turn the heat off
- Add white sauce to red sauce, and garnish with fresh herbs
Salamat! All images and content on Raphanous are copyright protected. Please be cool and contact me if you would like to use my images. It makes me happy when you glean and transform my content but please link back to this recipe. Thank you!