Quick Pasta Recipe: Fusilli w/ Caramelized Fennel & Toasted Pistachios

Seattle chef Jason Stoneburner is a busy guy.  He heads the kitchen at Bastille – plus his new restaurant, Stoneburner, which showcases local fish, shellfish, meats, and seasonal vegetables. So we felt lucky he had the time to share this pasta dish. It marries fusilli pasta with caramelized fennel and garlic. Pistachios lend a nutty flavor. (Click here to … Read more

Pasta w/ Olives, Capers & Anchovies – or a “White” Puttanesca Sauce

Puttanesca sauce is a tangy, somewhat salty spaghetti sauce made with ingredients typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers, and garlic. Giuliano Hazan,  son of famed Italian cookbook writer Marcella Hazan, calls this riff “a tomato-less version – or “bianca” in Italian, meaning white. (Click here to see the recipe.) Hazan substitutes … Read more

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