Puttanesca

One of my new favorites, Puttanesca, is something I feel like cooking even when cooking is the last thing I want to do. Right now the smell of onions and garlic are wafting from my tiny apartment kitchen into the living room. The capers are simmering with the fire-roasted tomatoes and though it looks like something you could get in a restaurant, it only took a few minutes to throw together.

Puttanesca is Italian for "Whore's Pasta." It was so named because of its ease to make (it takes about 5 minutes of prep time). I also find that I can easily keep all the ingredients in my pantry and tend to make this dish fairly frequently. Though I live alone, the recipe below makes four large servings. It does hold up well, and though I've never tried, I'm sure it would freeze well too. Serve with fresh parsley on top (if you have it), fresh parmesan, and a crusty Italian bread. 

Puttanesca

1 medium onion, diced

3-4 cloves garlic, minced

4 anchovy filets, roughly chopped

1 T. olive oil

1 T. capers

1/4 - 1/2 cup mixed olives (kalamata and spanish work well)

1 28oz can diced fire-roasted tomatoes

Saute onions and garlic in olive oil. Add anchovies and continue to saute until the anchovies are dissolved or evenly distributed. Add all other ingredients and cook until tomatoes have reduce. Serve over your choice of pasta (I usually choose the delicate angel hair - I think it's a great carrier, and the irony of it in this dish is amusing to me.) Enjoy!