Facilitating Change

I love love love to cook. Odd that I never put recipes here. Tonight this turned out so good that it inspired me to share with you — it’s the best and easiest thing I’ve made in a long while. And all you have to do is chop and boil water. “Pasta alla Puttanesca” is Italian for “whore’s pasta” — there are lots of theories why. My favorite is because it’s strong and delicious :)

Pasta Puttanesca

80-100g jar of anchovies, drained (I used Allessia 80g)
1/4 to 1/3 cup capers, drained (measure after drained)
370-400ml can of black spanish pitted olives (I used Fragata)
400ml can chopped tomatoes, mostly drained (I used Pastene Chopped Tomatoes)
parsley, chopped (most of a bunch, say 3/4)
2 large cloves garlic, chopped fine
1 jalapeno, seeded and chopped
1 tomato, skinned, seeded, chopped
olive oil (good amount, say 1/8 cup? just wing it)
spaghetti, cooked al dente

Tip: While pasta is boiling throw in the fresh tomato for a bit so it becomes easy to peel. Cut horizontally (along its equator) and squeeze to push out seeds.

Chop all ingredients and mix in a bowl. (I did not chop the capers. Added them after.)
Cook pasta. Drain and toss with generous amount of olive oil.
Toss pasta and sauce. Serve.

Serves three people. Four with appetizer, salad, and dessert.

Ridiculously good with red wine. We had it with Vila Regia Douro 2006, my favorite cheap ($9) and delicious Portuguese wine.

Enjoy!