Sosua Continued

We had a wonderful night on Saturday with the whole gang. Holly, Duff, Randy and Raquel hosted a pot-luck pasta party to mark the arrival of Mac and Levi (Holly and Duff's son and his partner). They provided a wonderful pasta dinner with caesar salad. Barb, Paul, Dave and Shirley brought garlic bread and a ton of vegetables for an appetizer. We brought "Flan" or what we know as creme caramel, coconut cookies, and fruit for dessert (pineapple, bandannas, apples slices).

We also brought the rest of our homemade bruschetta and baguette to add to the appetizers. Duff is always so creative and makes very interesting appetizers. It was Kristine and Phil's last night in town and they came as well. There were 14 of us and plenty of room between the dinning room table indoors, living room seating and out on the patio. It is always great to get together with everyone over some great food and wine.

Dave has been trying to get a beach bbq organized before Duff and Holly leave, however, the weather has not been cooperating very well. Hopefully it will work out. It is difficult as not many places on the beach have enough cover for 12 if it rains.

Yesterday was one of the best weather days we have had down here yet. We were off for our morning walk with Roxy and ended up on our beach for a while for her to have some off-leash time. She ran and ran; doing laps, racing up and down the beach atleast 4 times. It was great to see her having so much fun.

We met everyone down at the beach at 12:30 for pasta at #159. It is a great little Italian place right on Playa Sosua, right on the waterfront. Usually the portions are so big that you can share one plate for lunch. It is definitely one of our new favourites to go for pasta.

Spicy garlic pasta ($250 pesos) - sliced garlic, chili flakes, parsley
Amatriciana pasta ($400 pesos) -spicy tomato base with bacon

Then.. off to the beach for the afternoon. Barely a cloud in the sky. Rick and I brought our snorkel gear down when we came for lunch. We went out snorkelling a couple of times, once just the two of us and then again with Paul. We had a couple of great snorkels together out on the far reef . Holly, Lev, Kenzie all snorkelled on the close reef by the beach. The reef was amazing as always. A ton of fish and wildlife.

We saw the following fish:
trumpetfish
needle nose gar
french grunt
queen angelfish
goatfish
parrotfish
bluehead wrasse
sea bream
sergeant major

Recipe of the Week: Week 5

Bucatini all'Amatriciana
This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at better supermarkets.

INGREDIENTS

2 Tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
1/2 tsp. crushed red pepper flakes
1/2 tsp. freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
1 28-oz. can peeled tomatoes with juices, crushed by hand t
Kosher salt
12 oz. dried bucatini or spaghetti
1/4 cup finely grated Pecorino (about 1 oz.)

RECIPE PREPARATION

Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.