Pasta Puttanesca for Hot Mamas and the People They Love

Day 2 of the Everyday Food: Fresh Flavor Fast cook-off in Brooklyn.

Full disclosure: I meant to make a delicious sounding chicken dish with olives, tomatoes & cilantro. Monday ended up being pretty draining, and we forgot to thaw the chicken breasts, so I moved on to Spaghetti Puttanesca, figuring it was the path of least resistance.

As I mentioned yesterday, this used to be a staple in the dinner rotation, but fell from grace for reasons that I do not know.  Well, let’s just say, it made a big comeback last night.

Really, what can be easier? For two: 14 oz can of whole tomatoes, chopped olives, minced garlic, capers (anchovies or anchovy paste if you like) and red pepper flakes to taste. All cooked in olive oil, mashing up those tomatoes as you go to give them a nice rustic look.  Salt & pepper to taste. Served over pasta.

Hot and spicy.

Full of flavor, and completely satisfying. A simple salad or a Caesar on the side.

If I was serving the kids I’d tone done the red pepper flakes, but that’s about it.

Another winner! Now on to the Chicken with Tomatoes, Olives & Cilantro tonight. Melisa is chopping the garlic, and I’m getting ready to pour the wine.


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