Monday, January 24, 2011

Hello! I am back (again).

Its been about two and a half months since I posted on the whole wheat, gluten and happy free debacle - and while I must admit that I felt better, nothing could replace my great diet of old. Sick of eating gluten free pasta that tasted like it was manufactured in a pharmacist laboratory or corn pasta that made all my Italian dishes taste, well, Mexican (think nachos), I slowly found myself cheating...Honestly, the added guilt only made it more exciting and now I am having a full blown affair with pasta again! I am sorry but there are some things in life that I just won't budge on. I have tossed most forms of bread out the window, drink less tea and only treat myself to coffee if it is real and fresh. I have almost cut out sugar completely (what's a small chocolate between friends?) and I drink a lot more water. Great stuff! So yes, I am back and what better way to celebrate than to make a wholesome Puttanesca. If you are looking for something super quick but super satisfying, this classic pasta is the answer. A chunky sauce made with tomatoes, olives, anchovies, and capers gives spaghetti the bold flavors that you (and I) crave...


¼ cup extra-virgin olive oil
1 garlic clove, minced
1 whole dried chili pepper, broken into bits, or 1/4 to 1/2 tsp. crushed red pepper flakes
4 anchovy fillets, rinsed
1 can whole Italian tomatoes, drained and roughly chopped
1 cup pitted black olives, roughly chopped
2 tablespoons salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
2 teaspoons tomato paste
1 pack spaghetti or if you are feeling energetic, refer to my fresh pasta recipe and do it proper.

Bring a large saucepan of salted water to boil.

Heat oil, garlic and chili (with seeds) in a large skillet over medium heat until warm. Add anchovies and continue to heat, breaking up anchovies with a fork. Add tomatoes and stir to combine. Add olives, capers and tomato paste; reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 8 minutes.

Meanwhile, cook pasta until al dente. Drain pasta and return to pot. Immediately add sauce and stir to combine; warm over low heat, tossing, until sauce coats pasta well. Serve immediately.

This is Southern Italian food at its best. Simple. Honest. Tasty. The way life should be!


  1. Oh my.. don't know how yo survived this long on that diet! Can you do an 80/20 system & stick to it strictly only 80& of the time?? Pasta looks superb :)

  2. Lovely Blog, sorry about the gluten intolerance. I was amazed how many blogs there are with gluten free and how many bad ones.....I love your blog, keep it up