Baking

From Cook's Illustrated <em>Cook It In Cast Iron</em> <br /> <br />Variations: Cook’s Country offers a simple puttanesca variation: Add 2 minced anchovies to skillet with garlic and increase pepper flakes to ½ teaspoon. Substitute ½ cup red wine for ½ cup of water. Substitute fresh parsley for the basil and stir ½ cup chopped pitted olives and 2 tablespoons minced capers into the cooked pasta along with the Parmesan. <br /> <br />Other ideas include: adding finely chopped kale, Swiss chard or spinach to the cooked pasta, which will incorporate easily and up the veggie quotient. Another idea is to add roasted eggplant or sautéed zucchini or other vegetables to the cooked pasta. For a richer variation, replace some of the water with heavy cream. <br />

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