Whatever your thoughts on Valentine’s Day, I hope you have a happy day. I found some Spiderman Valentines in my desk today, and I’m pretty excited about that. One says, “I hope you CATCH some adventure today.” Me too.
KEXP is playing Love & Hate songs all day, and so far it’s been an awesome mixtape. Have a listen here.
And no Valentine’s Day is complete without a delicious dinner. Here’s what I’m making. Pure comfort food. lv, molly
Spaghetti with Spicy Tomato Olive Sauce
1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
2 garlic cloves, finely chopped
3/4 tsp dried hot red pepper flakes, or to taste
3 Tbl extra-virgin olive oil
2 (14- to 15-oz) cans stewed tomatoes (San Marzano are the best)
1/2 teaspoon salt, or to taste
1 lb spaghetti
Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
While sauce is simmering, cook spaghetti in boiling salted water until al dente.
Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.
Arugula Salad with Lemon Shallot Vinaigrette
1/2 tsp finely grated lemon zest plus 2 Tbl fresh lemon juice
2 Tbl minced shallots
1 1/4 tsp Dijon mustard
1 1/4 tsp white wine vinegar
1 small garlic clove, minced
1/3 C extra-virgin olive oil
Salt + freshly ground pepper
Mix all ingredients except the olive oil. Then slowly pour the oil in, while whisking, to emulsify. Toss with baby arugula.
1 16-ounce loaf of Italian bread or French bread
1/2 C (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 Tbl of freshly chopped parsley
Preheat oven to 350 degrees F. Mix last 3 ingredients. Slice bread in half. Spread garlic butter. Heat in oven for 10 minutes.