Today we are featuring our second Kids Cooking Video – Making Pasta Puttanesca, this time introducing one of my twin boys, Jeffrey. His twin brother, Kyle, makes a cameo appearance, and is the producer of the videos on the Kids Cooking Channel on Jeanette’s Healthy Living.
Take it away Jeffrey!
Hi, I’m Jeffrey and I’m 17 years old. This summer, I’m a camp counselor at Bobby Valentine’s Baseball Camp. I’m also a pitcher and center fielder on a 17U summer baseball team. Baseball is a big part of my life – I play in the fall, train during the winter, and play on my high school team.
I’m not a cook at all, so when the opportunity came up to produce a video of me making Pasta Puttanesca for my mom’s blog, I took up the challenge. Pasta Puttanesca is one of my twin brother’s (Kyle) favorite meals. This was the first time I’ve ever made it and my brothers were surprised it came out so good. Thanks to Kyle for prepping all the ingredients.
- 1 pound box whole grain pasta or gluten-free pasta
- 2 boxes (26 ounces each) chopped tomatoes
- ¼ cup extra virgin olive oil
- 1 teaspoon dried oregano
- ⅛ teaspoon dried red pepper flakes
- ½ cup Kalamata olives, pitted and coarsely chopped
- ¼ cup capers, drained
- 4 garlic cloves, peeled and minced
- 8 anchovy fillets, coarsely chopped (leave out for vegan version)
- ½ cup chopped parsley, plus more for garnish
- Cook pasta according to package directions.
- Combine tomatoes and olive oil in a large saucepan. Bring to a boil and add remaining ingredients; stir well to combine and cook on medium-low to medium heat until thickened, about 15 minutes.
- Serve over hot pasta and garnish with additional chopped parsley.
This post has been linked up to Basilmomma’s Budget and Freezer Meal Link Up.