I got these gorgeous tomatoes from my friend, the Harts, and I really felt like having pasta. I always have capers and kalamata olives in my pantry, so why not throw together a Pasta Puttanesca. I learned about “no recipe recipes” from the NY Times, so this is my version of an impromptu Pasta Puttanesca.
You’ll need olive oil, garlic, anchovy paste, capers, kalamata olives, diced fresh tomatoes (or a can of petite diced tomatoes works fine too), salt, pepper, your preferred pasta shape and shredded parmesano reggiano. I also had a little flat parsley that I used for garnish at the end. I, weirdly, didn’t have any pasta, so I walked over to the nearby market only to find out they now close at 7!! Thankfully my sister lives right down the street and saved the day with a box of fusilli (perfect for catching all that sauce!)
Heat the olive oil, throw in a few cubes (I use the frozen TJ ones) or a clove or two of garlic and a small squirt (maybe a tsp) of the anchovy paste. Saute that for a minute or two, throw in the tomatoes and let them get a little soft…maybe 2 or 3 minutes. Add the kalamata olives (I halve some of them), some capers and a little salt & pepper. Bring it to a simmer, reduce the heat and partially cover it (I just put the cover on eskew) and let it simmer for about 25 minutes.
While it’s simmering, make your pasta according to the pkg directions. When the sauce has been simmering for about 25, minutes and it looks pretty done and thickened, add the cooked pasta and stir completely to coat every inch of it!
Voila! Add some parmesano reggiano (or just plain parmesan is fine too) and you’ve got a delicious, flavorful meal.
You cannot direct the wind, but you can adjust the sails!