![]() ![]() Food Network goes for capers instead of olives. It seems that most recipes online call for something closer to the puttanesca. But finding the exact origin of pasta con tonno has proven pretty difficult. “Puttana” means “whore” in Italian-the sauce is made from whatever is in your fridge while your wife isn’t home. You know, that reddish brown concoction of oil, capers, garlic, anchovies, and tomato. I’ve been telling people this dish is a variation on a puttanesca sauce. And if you buy the right stuff, it’ll cost you less than $5. It shouldn’t take you more than eight minutes to cook your pasta once the water is boiling (don’t you dare let those noodles turn soft), so depending on whether you feel like mincing some garlic for the red sauce (I don’t), you can have a meal for at least three people within 15 minutes. Cook the pasta in one pot, throw everything else together in another pot, mix it up, and you’re done. This no-bullshit recipe would make Aunti Fee proud: Can of black olives. I'm Running Stairs to Feel Like a Fighter. ![]() Take This Time to Get Into Lord of the Rings. ![]() I Rediscovered My 'Words With Friends' Obsession.Or, as the more Italian Italians say, “pasta con tonno.” But like all children of immigrant families, mom had a cheap solution for times like this: pasta with tuna. Especially during Lent, when Catholic families don’t eat meat on Fridays, dinners for the hungry boys were not so easy. Like Auntie Fee, my Italian American mother didn’t always have time to put together a fine dining experience for me and my brothers and my dad. This isn’t the time for avocado toast-we need shit that lasts in the fridge for more than one afternoon. Now that everyone’s hunkered down for the indefinite future, with grocery stores becoming more and more of a stressful place to visit, we are forced to get creative (and scrappy) with our cooking. The five-minute tutorial showcases a one-pan ramen and taco meat recipe that’s quick, filling, and inexpensive as hell. Last week when the social-distancing started, I saw that video called “Aunti Fee: How to feed seven people with just $3” being shared around again. And so we've figured out a few ways to fill it that we can't recommend enough. Our free time, when we're not checking emails and updates and push alerts, stretches on and on. Sixteen-ounce hot/cold cups (sold at Costco) are also good for freezing and reheating soups.We here at Esquire are at home. These are the right size for single servings of entrees or doubles of soup and they're easy to freeze, stack and reheat. Small foil takeout containers and lids from a restaurant supply house are another easy solution.It's an idea Chowhound member funwithfood gave us. When it's time to reheat, the packets fit right back into the gratin dishes for serving. Once the food's frozen, you can peel the foil off and pop the frozen "bricks" of food into freezer bags, which stack neatly. Another trick is to line small gratin dishes with nonstick foil (or spray it with oil), fill the dishes and freeze.Be sure to label each package with contents, preparation date and reheating instructions.If you have space, make multiple batches at once, then divide. Divide recipes into whatever portion sizes work for your needs before freezing.Juicy meats cooked in (or to be served with) sauces.Casseroles and baked pastas (e.g., sausage and peppers, enchiladas, mac and cheese, lasagna). ![]()
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