So, it’s payday, which means I just did grocery shopping! However, the vast majority of those groceries won’t be arriving until juuust after I make this post, so I need a little something something to tide me over until that happens. Thus, Pasta Puttanesca (yes, it can translate to whore pasta :P).
This is another one of those super effin’ cheap recipes, especially around the right time of year (farmer’s market has just moved to the Square by us, which means lots of vendors and cheap fresh basil, or basil plants) and with the right pantry. Also, another really quick recipe. All you should need to buy is basil, a hugeass can of diced tomatoes, anchovies (trust me!), and the pitted (trust me, it’ll save you a lot of work) kalamata olives.
- Pasta (whatever kind and however much you want)
- 2 T olive oil
- 3-4 anchovy filets (trust me on this, you can skip it if you want, but they cook away and add a great flavor base)
- 1 small onion, chopped
- a pinch of red pepper flakes
- 6 cloves garlic, chopped (you know what I’ve said about me and garlic by now, I hope)
- 1 28 oz can diced tomatoes
- 10-15 pitted kalamata olives, chopped
- 1 small bunch basil, chopped
- 2 T capers (optional, but if you have them on hand, go for it)
- ½ T brown sugar (I usually add this, but didn’t this time)
Start boiling the water for the pasta while you chop the onion, garlic, olives, and basil. Once all that’s done, combine the olive oil, anchovies, onion, and garlic, and cook on medium for appx five minutes, or until the onion’s softened. Then, add the tomatoes, olives, basil, and capers (if using), and simmer on low until the pasta is complete. Take a taste, add the brown sugar if the sauce has too much of a bite for you.
Once the water’s boiling, add the pasta and cook according to directions, and drain. Once that happens, add the pasta to the skillet and mix to combine the sauce and pasta.
And, there you go! Dinner in fifteen, twenty minutes tops! Go eat! Do whatever! 😀