cooking - pasta puttanesca

Okay, I’m going to leave it to you to google what “pasta puttanesca” translates to, but let’s just say this savory meal is an uncomplicated and comforting sensual delight . There’s no shame in its completely unpretentious ingredients. Go ahead and embrace culinary taboos - use canned tomatoes, olives of non-Italian origin, top this fish dish with cheese. My version even omits gluten and garlic (because idfw fodmaps, but you may enjoy them to your heart’s content when you make it at home). My recipe for this classic Italian dish could have epicurean purists clutching their pearls, but you’ll be in the throes of ecstasy when you give it a try.

Although I endorse bucking highbrow gastronomic norms in this case, I do suggest you take the high road when it comes to where you source your ingredients. I highly recommend buying from Thrive Market, a purpose driven online store which allows you to shop for high quality organic pantry items. You can shop by social and environmental values and/or dietary preference. They deliver to your door in a couple days. The prices are so affordable, it makes the yearly membership totally worth it.

3 tablespoons garlic infused olive oil
3 or more anchovy fillets or anchovy paste
1 28-ounce can crushed tomatoes
black pepper to taste
½ cup cured black olives
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound gluten free fusilli

Bring a pot of water with a generous amount of salt to a boil. Warm 2 tablespoons of garlic infused oil and anchovies or anchovy paste in a skillet over medium-low heat. Drain tomatoes and add to the skillet with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes. Let the sauce continue to simmer.

Cook pasta. Reserve a half cup of the pasta water just before draining. Drain quickly and toss with sauce, reserved pasta water and remaining tablespoon of oil over low heat. Taste and adjust seasonings as necessary.

Top with parmesan if that floats your boat and enjoy with a glass of red wine.

Shout out to Ensembl Stackware for providing beautifully designed, heavy duty, space saving pots and pans to cook it all in.

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