A bowl of mine with two little frogs on the side. This is my pasta puttanesca recipe, and holy cats, it is spicy and delicious. I like recipes that are quick, easy, reliable and this is one of those recipes. I am giving the small version of the recipe, which feeds two people about to bursting.
My wife isn’t a native speaker, but she is pretty smart, and worked in Sicily for a long time, a long time ago. Puttanesca is the Italian word for lady of the night. You know, world’s oldest profession. I know the awful Spanish put-down ‘Hijo de puta’, son of a wh*re. Well, so, the Italians named this easy spicy pasta dish after spicy women?
Pasta Puttanesca from Gary
-Boil 8 oz. pasta or cheese tortellinis
-In fry pan pour 1-2 tbsp olive oil and heat
-chop 1-2 garlic cloves (or more!) and heat about one minute
add 2 large chopped tomatoes, ½ cup chopped olives (GOOD OLIVES), 1 tbsp. capers (I think some people do anchovies here), ½ teaspoon or more dry basil or fresh if you have it, a few shakes of dried pepper flakes: as much as you can stand: simmer this uncovered about five minutes
-measure 1/4-1/3 cup parmesan: use half of that to toss with pasta and veggies in a bowl. use the last of the parmesan to top then get some Chianti in a bottle in a basket and EAT.