{"id":156485,"date":"2016-08-04T12:51:53","date_gmt":"2016-08-04T12:51:53","guid":{"rendered":"https:\/\/lapossibilitadiunisola.wordpress.com\/?p=156485"},"modified":"2016-11-18T17:57:36","modified_gmt":"2016-11-18T17:57:36","slug":"food-on-the-sea-recipes-spaghetti-alla-puttanesca","status":"publish","type":"post","link":"https:\/\/www.lapossibilitadiunisola.com\/blog\/food-on-the-sea-recipes-spaghetti-alla-puttanesca\/","title":{"rendered":"Food on the Sea recipes: Spaghetti alla Puttanesca"},"content":{"rendered":"

<\/p>The picture of the spaghetti plate from the previous post generated many requests of recipes that I decided to write about it. Thanks to Hubert\u2019s <\/a>comment I am going to start a new section of this blog with posts about the food we cook aboard Tranquility called\u00a0Food on the Sea. Some of our cooking tricks while sailing and living aboard may be useful to others that are interested in this lifestyle. Plus they are usually very simple and can be done in every situation, not only on a boat.<\/em>\n

Life without a fridge<\/strong><\/h3>\n

On Tranquility we don\u2019t have refrigeration.\u00a0This choice comes from our limited power generation which mainly consists in one 60w solar panel. This still allows us to be\u00a0totally self sufficient on our electrical power demands. If we are careful\u00a0we can run lights, fans, radios, pumps, instruments,\u00a0laptops, tablets\u00a0and other appliances\/devices without need to plug into the grid or to\u00a0burn fossil fuels to generate electricity.<\/p>\n

Refrigeration would take a big toll on our system,and we will be forced to put more solar panels (where? surface on deck is limited) or to find alternative source of power to charge the batteries. As we learned that many people do without refrigeration, we decided to do the same. We also decided to renounce\u00a0ice and to use the icebox as storage instead.\u00a0Other cruisers can\u2019t really believe that we are doing it, but the main excuse we hear about having refrigeration onboard is \u201cI have a fridge because I like my beer cold!\u201d. Well, we don\u2019t have alcoholic beverages on our boat, so that solves the problem!<\/p>\n

Without refrigeration, we are forced to use the groceries in order of spoilage and to buy groceries more often. We also rely on canned food and other shelf stable goods. Looking for dehydrated cat food for Beta, Kate bumped into a\u00a0website which is a favorite among\u00a0\u201cEnd of times\u201d preppers . Harmony House Foods<\/a> sells\u00a0freeze dried and dehydrated food of any kind (broccoli, onions, peppers, berries, literally everything!). We tried them and now we are hooked!\u00a0For the future we would experiment with drying food ourselves, especially after we fish or bump into a bounty of fresh produce.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u201cSpaghetti alla Puttanesca\u201d recipe \u00a0\u00a0<\/strong><\/h3>\n

\"Blog_Pasta\"<\/p>\n

The ingredients in this recipe are all shelf stable. Of course you can substitute any of those with fresh ingredient, it would only improve the result.<\/p>\n

Ingredients for 4 people:<\/p>\n

Tomato sauce (1 can)<\/p>\n

Pitted black olives (1 can)<\/p>\n

6 Anchovies<\/p>\n

Capers (1 tablespoon, minced)<\/p>\n

Garlic (3 cloves, minced)<\/p>\n

Extra virgin olive oil (3 tablespoon)<\/p>\n

Dry parsley flakjes<\/p>\n

Dry hot chili flakes<\/p>\n

Spaghetti (1lbs)<\/p>\n

Heat the oil in a saucepan over medium heat and add the minced\u00a0garlic, capers, hot chili flakes and anchovies. Stir until the anchovies dissolve\u00a0into the oil, paying attention not to make the garlic turn brown. 1-2 minutes should be enough. Then add the tomato sauce, bring the heat to low and\u00a0let the mixture simmer, steering periodically for at least 20minutes. As a final touch add parsley and the black olives chopped to your taste.<\/p>\n

Separately bring a pot of water to boil. If we are in the open ocean where the water is cleaner we use half sea water half fresh water to save our\u00a0water (and salt!). If you use all fresh water add two teaspoon of coarse salt ( a little more if you use fine salt). \u00a0Throw the spaghetti in and steer often to avoid they get glued together. Wait for the recommended time on the package but also taste them 1 or 2 minutes earlier to see if you like them. When it pleases your taste drain them in a colander, mix it with the sauce and enjoy it!!<\/p>\n

The above recipe is just a guide. The actual pasta pictured above was made by Kate during a day when we were very low on provisions. She was able to literally open cans and in half an hour the magic was done. It was one of the best pasta I have ever tasted. Parola di italiano!<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"

Some of our cooking tricks while sailing and living aboard may be useful to others that are interested in this lifestyle. 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