Spaghettit Puttanesca & Crostini

This weeks' vegetarian meal featured goat cheese and carmelized onion crostini and spaghetti puttanesca. Let's start with the crostini. The recipe for it came from the April/May 2011 issue of Fine Cooking. It looked like this:

I toasted the bread, smeared some goat cheese across it, and then topped it off with carmelized red onions. This is the easiest and yummiest appetizer ever! I could eat it all day long. Go make it now.

For dinner I decided to make Spaghetti Puttanesca. Now, in terms of learning more about vegetarian cooking, spaghettit seems like a cop out to me. But, I had a lot of the ingredients sitting around my house so it seemed like a good way to use them up. The recipe was from an issue of Martha Stewart's Everyday Food. It called for anchovies which I left out. Everything else was included. It's not an exciting picture. How exciting can spaghettit be? Capers, olives, and pieces of garlic are hidden down in there.



Overall, I never care to eat this dish again. While it did call for me to make my own pasta sauce (and I LOVE making pasta sauce from scratch), the sauce just didn't work for me. It used a tomato puree as its base. While I added salt, pepper, etc...to the puree it just didn't sit well with me. Maybe if I made this from scratch with tomatoes I had grown or pureed myself I would like it better.

I have no idea what I'll try next week. I will continue eating the goat cheese and bread. What's your favorite vegetarian dish?