Friday, March 14, 2008

Pasta puttanesca

I made pasta puttanesca for dinner the night before last.

(I kind of got a kick out of the fact that the name means "Pasta the way a whore would make it." Hee hee.)

The best part is that it's quick and easy!

  • 1/2 lb penne pasta
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1 teaspoon red pepper flakes
  • 1 1/2 tablespoons chopped capers
  • about 12 kalamata olives, chopped
  • 1-14oz can Italian-style tomatoes
  • handful of chopped parsley
  • ground black pepper
  • shredded Parmesan
  1. Start the pasta cooking according to the package directions.
  2. Heat the olive oil and saute the garlic and chili pepper for 3-4 minutes.
  3. Add the capers and olives, cook for about 2 minutes.
  4. Add the tomatoes and parsley. Lower the heat, simmer for 5 minutes. Add ground black pepper to taste.
  5. Add some of the pasta cooking liquid to the sauce. Drain the pasta, add the sauce, and toss. Sprinkle the Parmesan over the individual servings of pasta.
  • Don't drain the tomatoes!
  • Next time I make this, I'm going to add the sliced zucchini and yellow squash that's in my freezer. Mm!
  • At step 3, you can add some fully-cooked chicken or tuna. I used an 8-oz package of Trader Joe's Chickenless Strips.
  • It makes enough for 2 hungry people, or 4 if you make it with soup and/or salad.

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