• Choose a category
• All
• Classic-Fiction

SPAGHETTI PUTTANESCA

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 15 minutes

1/2 (16-ounce) package Trader

Giotto’s Organic Spaghetti

1 tablespoon olive oil

1 (15-ounce) can Trader Joe’s

Organic Tomato Sauce

1/4 (4.25-ounce) tin Trader Joe’s

Lightly Smoked Sardines in

Olive Oil

2 teaspoons Trader Joe’s

Crushed Garlic

2 tablespoons Trader Joe’s Olive

Tapenade Spread

1 tablespoon capers,

rinsed and chopped

Puttanesca is an Italian tomato sauce with tomatoes, capers, olives, anchovies, and garlic. Here, delicate smoked sardines fill in for the harsher taste of anchovies.

1. Cook the spaghetti according to the package directions. Reserve 1/2 cup pasta water, then drain the pasta and toss with the olive oil.

2. In a medium pot, add the tomato sauce, reserved pasta water, sardines, garlic, tapenade, and capers. Cook over medium heat, stirring frequently. Let simmer for 10 minutes.

3. Add the pasta and toss to combine.

CAPELLINI with SMOKED SARDINES GARLIC and PINE NUTS

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 12 minutes

1/2 (16-ounce) package Trader

Joe’s Italian Capellini

2 tablespoons olive oil, divided

1 (4.25-ounce) tin Trader Joe’s

Lightly Smoked Sardines in

Olive Oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

1 teaspoon Trader Joe’s

Crushed Garlic

2 tablespoons Trader Joe’s Dry

Roasted Pignolias (pine nuts, see

page 154)

Capellini is one of my favorite pastas to use because of the amazingly quick cooking time.

1. Cook the capellini according to the package directions. Drain and toss with 1 tablespoon olive oil.

2. In a medium skillet, heat the sardines and 1 tablespoon olive oil over medium-high heat. Use a spatula to break up the sardines and combine them with the oil. When the sardines have melded with the oil, add the salt, pepper, garlic, and pine nuts. Cook, stirring constantly, until the garlic and pine nuts are golden, 1 to 2 minutes.

3. Remove from the heat, add the pasta to the sauce, and toss well.

SEAFOOD FETTUCCINI

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 15 minutes

1/4 (16-ounce) package Trader

Joe’s Organic Whole Wheat

Fettuccini

2 tablespoons olive oil, divided

1/2 (16-ounce) package Trader

Joe’s Seafood Blend, thawed

/12 cup white wine

2 tablespoons unsalted butter

2 cubes frozen parsley

Trader Joe’s Frozen Seafood Blend—a mix of shrimp, calamari, and bay scallops—is an affordable way to get a wide array of seafood into your diet.

1. Cook the fettuccini according to the package directions. Drain and toss with 1 tablespoon olive oil.

2. In a medium skillet, heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering. Add the defrosted seafood mix and cook 1 to 2 minutes, being sure the seafood does not overcook. Add the white wine, butter, and parsley, cooking until the butter melts, just 30 seconds to 1 minute.

3. Remove the pan from the heat, add the pasta, and toss to combine.

SPINACH ALFREDO LINGUINE with CHICKEN

YIELD: 3 servings

PREP TIME: 5 minutes

COOKING TIME: 15 minutes

1/2 (16-ounce) package frozen

chopped spinach

1 (8-ounce) package Trader Joe’s

Spinach and Chive Linguine

Pasta

1 tablespoon olive oil

1 (16.9-ounce) jar Trader Giotto’s

Alfredo Pasta Sauce

1/2 (12-ounce) package

Trader Joe’s Grilled Lemon

Pepper Chicken

Trader Joe’s Grated Parmigiano-

Reggiano cheese, as needed

(optional)

Creamy Alfredo sauce melds with spinach linguine and chopped spinach for double the spinach power.

1. In a small colander, run cold water over the spinach until thawed, 3 to 4 minutes, then squeeze it to remove excess water.

2. Cook the pasta according to the package directions. Drain, rinse with cold water, and toss with the olive oil.

3. In the pot used for the pasta, heat the Alfredo sauce over medium-high heat. Toss in the spinach, stirring to make sure it’s well combined with the sauce. Add the chicken and cook until hot.

4. Add