Tuesday 20th April 2021.
April 20, 2021
In the eight o’clock hour today we chat with two doctors, Dr Arlene Calvo and Dr Gabrielle Britton. The topic is the upcoming (this weekend) March for Science, this is the fifth event that is taking place here in Panama. “Scientists and friends of science residing in Panama will join in social networks on Sunday, April 25, 2021 from 9:00 a.m. to celebrate the fifth March for Science under the slogan “Science is part of the solution”. The March for Science is a global initiative that seeks to highlight the importance of science in our daily lives. This activity is open to society in general, friends of science, teachers, academics, students, professionals and scientists from all fields of knowledge. We invite you to join this initiative by explaining on your social networks: Why do you love science?”
And of course Tuesday is Feisty Foodie day with Sara…
Today we are going to talk about one of my favourite pasta recipes…Spaghetti alla Puttanesca (or pasta Puttanesca). I love the salty, briny combination of the anchovies and olives! Be sure to buy a nice crusty bread to sop up all of the sauce!
For wine with this dish I’d suggest a nice Southern Italian red or a inexpensive Zinfandel, but maybe start off with a cocktail first! Why not try a Classic Negroni?
Spaghetti alla Puttanesca (or Pasta Puttanesca)
2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 tin anchovy fillets, drained
1 tbsp fresh oregano leaves
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 tablespoons capers, roughly chopped (or whole nonpareil capers)
1 x 32-ounce can chunky style crushed tomatoes, ideally San Marzano
Fresh black pepper
1/4 cup flat leaf basil, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping up the sauce
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes and add oregano. Add olives, capers, tomatoes and black pepper. Bring sauce to a bubble, reduce heat, and simmer 10-12 minutes. Meanwhile, cook the pasta in salted water until al dente (3 minutes before cooking time). Using tongs, transfer pasta to sauce in skillet, reserving cooking liquid in pot. Add in basil. Increase heat under skillet to high; cook, stirring and shaking skillet constantly, adding 1/2 to 3/4 cup reserved cooking liquid, 1/4 cup at a time, until pasta is tender and sauce is creamy and coats the pasta, 3 to 4 minutes total. Remove from heat and serve with crusty bread.
Pour the gin, vermouth and Campari into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold. Strain into a tumbler and add 1 large ice sphere or some fresh ice, and garnish with an orange slice or orange peel. TIP: Use a blood orange when in season.