I could write about puttanesca every four weeks, and it still wouldn’t do justice to this delicious, cheap and easy pasta dish. And this comes from someone who hates tomato-based things and used to think she hated anchovies.
Instead of writing the recipe again, I am going to take readers on a photo-journey of the simple brilliance of pasta puttanesca. Maybe then you’ll see how easily you can whip it up in your own kitchen?
1. Olive oil + pan + medium heat
2. Add chopped:
3. Add drained (anchovy fillets):
4. Add pinch of:
5. Stir until looks like:
Before adding the red pepper flakes
6. Then add:
Capers, chopped kalamata olives
7. And add:
8. And add chopped:
9. Stir, and simmer while cooking this:
10. When done, toss:
11. Grate this:
Parm-reg.
12. Until you have this:
13. Serve with this:
Season to taste and rejoice!
Seasoned to Taste 