Sugo alla puttanesca is a simple sauce made of tomatoes, black
olives, capers, and anchovies. Served with spaghetti makes Spaghetti
This comes together quickly, so prep everything before starting the
water for pasta. Start the water, and then immediately start the sauce.
By the time the water boils, you'll be done with the work in the sauce
and just letting it simmer. Then while it simmers, the pasta cooks. Cook
the pasta a little below al dente, then drain and add it to the sauce.
Toss to coat, and let sit for a bit more for the pasta to finish cooking
and soak up some of the sauce.
I combined two recipes I found to make this (this recipe from
this recipe from
I wasn't quite sure how it'd turn out. Next time I'm going to chop up
the capers to spread them out a bit. I'm also going to try parsley
instead of basil, as is more traditional, and the Wikibooks
recommended adding some shrimp for protein...
I'd never tried lentils before, which is a shame because they're great.
Easy to make and nutritious, lentils are a good staple to have in your
pantry. They're like dried beans, without the lengthy overnight soaking
Since I also had a bunch of tomato sauce makings about, I decided to see
if they could be combined. I had previously made a red bean and tomato
sauce recipe, but beans are large and chewy, and the end result was
unappetizing at best.
However, adding 1 cup of red lentils and 2 cups of water to my tomato
sauce recipe turned out wonderfully. I just added
the lentils and water immediately after everything else, and let the
whole thing simmer for 25 minutes until the lentils were tender. The
lentils added some flavor and a bunch of protein, so it's a good option
for vegetarians (the parmesan cheese I added stopped it from being
vegan). Added together with some roasted
broccoli and I had a nice, healthy meal.
For some reason, I prefer tortellini to ravioli. Maybe it's the shape,
how it holds onto the sauce, or the ratio of pasta to filling. Whatever
it is, I'm always up for tortellini.
Unfortunately, it's a lot of work to make. This endeavour is best done
with friends in large batches, frozen until ready to eat. The
alternative, ready-made fresh tortellini, is usually outside my budget.
So, when there was a sale, I had to jump on it.
So I bought some chicken and mozarella tortellini. Combined with my
recipe for tomato sauce, and some roasted
cauliflower, I had an excellent dinner!
I've been making this tomato sauce recipe for
a few months now, and I have to say I'm not going back to cans or jars.
Tomato sauce is easy (though it does take 30 minutes) and delicious,
with bright flavors that don't seem to survive the canning process.
And, since my oven was empty while making the pasta and sauce,
I roasted some cauliflower with pepper and
thyme. The result was perfectly browned and tasty.
Standing in stark contrast to the last pasta dish
I made, there's this one.
The blog I got this from, The Pioneer
Woman, calls it Penne a la
Betsy. In my
mundane way, I'm calling it Shrimp and Pasta with Tomato Cream Sauce.
This wonderful, rich, creamy dish comes together quickly and, except for
the shrimp, I had everything I needed: A small can of tomato sauce from
the Indian-spiced Stew a few weeks
ago, some pasta I collected (bow
ties are cool), and some
cream. I've started keeping the ultra-pasteurized cream in my fridge
for emergency scone baking and sauces. It keeps for a month, and it's
I didn't have any white wine left (thank the chicken for that
one), so I just used a bit of
water. This turned out a bit thin, so I let it simmer to thicken it back
up. A bit of chicken stock would help fill in some flavor gaps,
I suspect, if you don't have wine. Personally, I filled those gaps with
some parmesan and red pepper.
All in all, this one was very good. I gorged myself stupid, have plenty
of leftovers, and now, fat and happy, I'm telling you about it.
PS: The leftovers went well mixing the peas right in there.