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503.954.9519
pdxbrownclown@gmail.com
pdxbrownclown.info
Avalon Flowers
520 SW 3rd Ave., Portland, OR 97204 • 503-796-9250
A full service
flower experience
«
•A n n iv e rsa rie s
• W eddings
Open: M o n .-F ri. 7:30am til 5:30pm
Saturday 9am til 2pm.
Cori S tew art-
Owner, O perator
S
u m m er
P
a s t a s
Pantry Puttanesca
Parties & Events
•B irth d a y s
• F u n erals
ck
Website: avalonflowerspdx.com
email: avalonflowers@msn.com
We Offer Wire Services
Puttanesca is a hearty
tomato sauce with a rich
texture and a spicy kick.
Pair it with hot pasta,
and a fresh tasting,
wholesome dinner will
be on the table in no
time. Makes '4 servings
Ingredients:
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pep­
per flakes, or to taste
• 1 teaspoon dried oregano
• 3 anchovy fillets, chopped, or
more to taste
• 2 (15 ounce) cans diced toma­
toes, drained.
• 1 (8 ounce) package spaghetti
• 1/2 cupchopped pitted kalamata
olives
• 1/4 cup capers, chopped
Directions:
1. Fill a large pot with water. Bring to a rolling boil over high heat.
2. As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and
cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper
flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
Cafe at Miracles
in T h e M ir a c le s C lub B ld g .
3. Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon
to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
4. Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes Reserve
1/2 cup pasta water.
5. Stir the olives and capers into the sauce; add pasta and toss to combine.
6. Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes
too thick, stir in some of the reserved pasta water to thin.
»MW?
Pasta with Fresh Tomatoes and Com
this tasty summer
pasta with orzo. It’s just
as good served cold
as it is hot, too
7 ry
44
Real Southern Cooking f t
4200 NE MUK Jr. Blvd.
971-200-7227
Come See Us @
Juneteenth & Good in the Hood
Ingredients:
• 8 ounces pasta
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup whole com kernels, cooked
• 4 tomatoes, chopped
• 1/2 cup chopped green onions
• 1 teaspoon dried basil
• salt or salt substitute to taste
• ground black pepper to taste
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons chopped fresh basil (op­
tional)
Directions:
1. In a large pot with boiling salted water
cook pasta until al dente. Drain.
2. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper
to taste. Stir in the tomatoes, com kernels, and scallions. Let sit for 5 to 10 minutes.
3. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.