I know what you’re thinking.
“What is that? Pasta?! Pasta… seriously? It’s December 8th! Where’s the cookies, lady? And the pie. And the edible gifts you should be putting up here right now!” And you’re right; I’ve been holding out.
It’s just… I need real food. You do too. One cannot live on candy canes alone.
Let’s put the paper snowflakes, holiday cookies, and dozens of cards that need mailing to the side for just a minute, and talk about tonight. More importantly, what you should have for dinner tonight!
Pasta Puttanesca is an ideal weeknight meal; add a bottle of red wine and a loaf of crusty bread and you’re golden!
Stands of spaghetti swim in a spicy sauce with some very flavorful friends. Capers, olives, anchovies, garlic, and red pepper flakes promise to be anything but boring!
Go get your pasta on, and I’ll see you soon… with cookies.
Pasta Puttanesca -
8 ounces spaghetti
2 tablespoon extra-virgin olive oil
3-4 cloves garlic, minced
1/4 cup chopped flat-leaf parsley
1/4 cup pitted chopped oil-cured black olives
2 tablespoons capers
1 tin flat anchovy fillets
1 teaspoon oregano
1/2 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes
Fresh cracked pepper, to taste
1/4 cup grated Parmesan
Bring a large pot of salted water to a rapid boil, add pasta and cook according to package instructions. While the pasta cooks, heat oil in a large skillet over medium flame. Add the garlic, anchovies, oregano, and crushed pepper to skillet and saute the mixture until the anchovies have dissolved entirely and the garlic is slightly golden, about 2 minutes. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a boil, reduce heat, and allow to simmer 8 to 10 minutes.
Drain pasta is finished cooking, drain, then add it to the skillet and toss to combine. Plate and top with cheese!