I wrote this post 10 days ago, but I was so busy I forgot to take a picture (which is sad, because it was quite delicious-looking; I wouldn't mind staring at this food for long stretches of the time I'm supposed to be learning things). This will be made again soon so here's the post, and I'll add the picture the very next time I make it.
The end of this semester is really just doing me in. So, as you might expect, we are living on take-out and meals that are very fast to prepare (plus lots of sandwiches). Pasta puttanesca is one of my favourite meals, being full of briny things and yumminess. I really do love brined things. Plus, you really never can go wrong anywhere anchovies are present. Hope you enjoy!
1 pound pasta, prepared according to package directions (I like spaghetti or linguini, but you should use what you like)
1 14-ounce can diced tomatoes
1 14-ounce can crushed tomatoes
1 tin anchovies (rinse them)
1/3 cup capers (rinsed or not; I like foods saltier than most do so I don't rinse them)
1/4 teaspoon red pepper flakes
7 cloves chopped garlic
2-3 tablespoons olive oil
1/2 - 3/4 cup oil cured olives, pitted and chopped (or kalamata)
1/2 cup chopped parsley
1/4 cup chopped basil
Put oil and chile flakes in a saucepan and turn the heat on to very low. Let it infuse for 10-15 minutes, then add garlic and anchovies, increasing heat to medium. Stir to keep the garlic from burning and to break up the anchovies and cook until the garlic is lightly growned but not burned. Add in the tomatoes and cook for about 10 minutes, then add in the capers, herbs and olives and cook another 10 minutes. Serves 2-4.