Spaghetti a
la Magdalena
3 cups marinara
sauce, preferably homemade
3 (14 ½
ounce) cans low-sodium veg, chicken broth, or water
1 lb thin
pasta (capellini or spaghetti), broken in half
4 ounces
cooked meat (prosciutto, ham (cut into thin ribbons), or ground meat
½ red pepper
chopped
1 large onion
chopped
½ cup chopped
green olives
2 tbsp
crushed garlic
Grated
Pamesan cheese (optional)
In a large
saucepot, mix together sauce and 29 ounces of liquid. Bring to a boil.
Add the pasta
to the sauce and simmer on low flame, stirring frequently.
While the
pasta is cooking, add the meat, red pepper, onions, olives, and garlic.
Add the last
14 ½ ounces of liquid, stirring frequently, until the pasta is completely
cooked and almost all the liquid is absorbed, about 5 minutes.
Serve the
pasta with Parmesan, if desired
Oprah
Tomatillo Mary
1lb tomatillos husked, and rinsed, and chopped
1 med English cucumber, peeled and chopped
1 jalapeno, seede and chopped
3/4 cup cold water
3tbsp fresh lime juice (from two limes), plus one lime wedge
Coarse salt
Cayanne pepper
1 cup chilled vodka
Ice cubes
Puree tomatillos, cucumber, jalapeno, water, lime juice, 1/2 tsp salt, and a generous pinch of cayenne pepper in a blender until smooth. Stir in vodka. Refrigerate until chilled, about 2 hrs.
adapted from Martha Stewart Living August 2011
Spaghetti al la Magdalena
3 cups marinara sauce, preferably homemade
3 (14 ½ ounce) cans low-sodium veg, chicken broth, or water
1 lb thin pasta (capellini or spaghetti), broken in half
4 ounces cooked meat (prosciutto, ham (cut into thin ribbons), or ground meat
½ red pepper chopped
1 large onion chopped
½ cup chopped green olives
2 tbsp crushed garlic
Grated Pamesan cheese (optional)
In a large saucepot, mix together sauce and 29 ounces of liquid. Bring to a boil.
Add the pasta to the sauce and simmer on low flame, stirring frequently.
While the pasta is cooking, add the meat, red pepper, onions, olives, and garlic.
Add the last 14 ½ ounces of liquid, stirring frequently, until the pasta is completely cooked and almost all the liquid is absorbed, about 5 minutes.
Serve the pasta with Parmesan, if desired.
adapted from Oprah May 2001
