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!
Fact: keep mints close by if you’re making this for someone special… anchovies and garlic do unkind things in the fresh breath department.
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!
Love puttanesca! The best part is what the name actually means in Italian…”whore’s style spaghetti” Who can’t love it with a name like that?! haha
I’ve gotta tell ya, I’m almost sweeted out, and it’s only December 8. Thank you for bringing my sugar level down, lady. Thank you very much.
Yea yea, slutty pasta! I love it.
Well, I can’t say anything because I posted pasta as well today. Girl’s gotta eat, right? This looks really delicious though, I’m loving the ingredients you used. But, I am looking forward to those holiday cookie recipes.
i am HUNGRY now. you are so right: we need real food, I {with an intended capital letter} need real food. i love your text accompanying your lovely pics and i will follow your blog right now, it’s about time
With all the cakes and cookies floating in the blogosphere right now, it’s refreshing to see something different! Love pasta and your recipe sounds like a winner.
lol, “slutty pasta” ^^
I love anchovies in pasta so much… you know I don’t think I ever had a puttanesca sauce, per se, but it’s got all the marks of a great meal… especially judging by the first pic there! Yum
You’d love this!
Ok. one, we can live on candies alone!!! but once i saw the ingredients laid out…. two… this is REAL food… you might make me hate candies…
Love the way this looks! I order this when we are out but haven’t been brave enough to try to make it.
No bravery needed! It’s SO simple; you should give it a try!
Delicious! Just made a big batch of pasta tonight too. This recipe looks fantastic. And I’m planning to make your butternut squash with shallots and sage for a dinner party this week.
I hope you love it! Let me know how it turns out! xx
Never heard of puttanesca before, but I can tell I would love it! I mean, pasta, garlic, capers, and tomatoes?!
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