Reheating Puttanesca!

Call me crazy, but I’ve never had puttanesca until today. I want to be perfectly clear- the menu is a collaborative effort. I do generate a lot of the ideas, but sometimes a suggestion will make it past the initial “hmmmm… maybe…” phase, and actually take place on a menu. I like it when that happens- cause it forces me to write recipes and processes that are not my own invention, and rather an interpretation or translation of someone else’s dream. Forces me to do some research, inform myself, and get a little bit more educated on the spectrum of culinary creation that the world has to offer. Puttanesca, for all intents and purposes, is not a great name for a pasta dish. I’ll let the internet tell you why. But honestly, who even cares what the name means. It’s hearty, fresh, briny, and delicious, and ready to go in under five minutes. 

To reheat: we’ve packaged the roasted garlic butter and parmesan cheese on the side, today- just in case you want to skip the dairy. The pasta and sauce are dairy free! If you’re going cow-less, just microwave the bowl until hot. If you want allllll the dairy, have no fear. In a large nonstick or stainless pan, melt the roasted garlic butter till foamy and fluid. Save the little container, it will be used to measure the water! Add the pasta, and one ramekin’s worth of water. Cook down, stirring and tossing a lot, till the pasta is hot and the sauce has tightened up, about 2-3 minutes. Add the cheese to the pasta, toss toss toss, and plate it up! Easy, breezy, beautiful, puttanesca. Enjoy! 

  If you got some chicken for you pasta!

First of all, I’m so excited to hear what you think of this little protein addition idea. Rachel has been suggesting it for months now, and I can’t believe I didn’t’ try to execute it sooner- but it’s such a good idea, and we’re so stoked to bring you protein additions to your salads and bowls. Also, it lets us offer strictly vegan/veggie second options more often, which is a big goal for me. Everyone wins!

To reheat the chicken:

Similar to other tuscan chicken breasts we’ve done in the past, the best way is to simply broil this beautiful birdy breast until it’s nice and hot and crispy on top. Set the oven to high broil, and pop the chicken on a sheet tray lined with foil. Give it a drizzle of olive oil, or a nice fat pad of butter on top, and broil till hot! Slice it up, and either toss into the pasta, or plate it up right on top. Meat! Or no meat. It’s all good 🙂