Want a simple, quick, savory meal that will make your place smell delicious, and will include stuff you likely already have on hand? Then look no further than this. I’ve had puttanesca sauce on pasta before, but the idea of making the sauce into a shakshuka type dish never occurred before Smitten Kitchen put this recipe up. And let me tell you, it is afuckingmazing. So, pick up some diced tomatoes and kalamata olives, and give it a try. 

Eggs in Purgatory Puttanesca
Lasts 3 meals, if eating by yourself

Ingredients

  • 2 T olive oil
  • 3 garlic cloves
  • 2 T-ish pitted kalamata olives
  • 1 t capers, drained and rinsed
  • 1 anchovy filet (add a few more if you want a more savory flavor)
  • 1 T dried Greek oregano
  • pinch red pepper flakes
  • 1 14 oz can diced tomatoes (I went with fire roasted, will probably go with 2 cans next time)
  • sea salt to taste
  • 1-4 eggs
  • .25 c grated parmesan (or, if you have it on hand, parmigiano-reggiano)
  • 1-4 slices of bread

Heat your olive oil in a medium sized pan over medium heat. While the pan warms, take your garlic cloves, kalamata olives, capers, anchovy, oregano, and red pepper flakes, and mince them together until you have a nice small pile. Take the heap, and add it to the pan, stirring and cooking for two minutes, until nicely fragrant.  Slowly add in your tomatoes, and a bit of sea salt, and lower the heat to medium low, stirring and simmering for five minutes. Take a taste of the sauce, and see how you like it. 

Then, make small indentations into the sauce, and crack your eggs into it. Cover the whites with sauce and cheese, and then cover and cook for five minutes, until the whites have set. If you want to toast your bread, now is a good time to do so; if you have a gas stove, just toast it over the burner, or toast it under the broiler for a few minutes. 

Then, scoop out your sauce, and an egg, into a bowl with your bread, and enjoy!

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 Puttanesca
Lasts appx 5 meals, at least

Ingredients

  • 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!  😀