p is for pasta!

here is my semi-made-up-on-the-fly recipe for pasta puttanesca:

1 pkg linguine

1/4 c olive oil

1 1/2 tbsp minced garlic

3 anchovies, minced (or cut up haphazardly)

1 1/2 tbsp capers

2 tomatoes, diced

some calamata olives (like 10 maybe?), chopped

ok here we go. first, start boiling the pasta. while that is happening, put the olive oil in a pan (it needs to be pretty big/deep because you’re going to put the pasta in there eventually) and heat it up. add the garlic and stir it around for a little bit. then add the anchovies, capers and tomatoes.

do not be put off by the anchovies. even if you really dislike fish (me!) you won’t taste them later..

let this simmer (lots o’ bubbling) for about 15 minutes, make sure to stir it often. during this process, the tomatoes will appear to melt – thus thickening the sauce. add the olives at the end, just to warm them up. your pasta should be done at this point, so drain it and throw it into the sauce. then toss her up and serve!

nota bene: i also just threw some tyson’s breaded chicken breasts in the oven for 20 min (turn them over after 10 for extra crispiness!) and they went really well with the pasta.


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