In the Mood for Pasta

In the Mood for Pasta

Well, do we have a hearty sauce with a sultry past, perfect for a chilly eve… Puttanesca. Although its origins take a wink from the Italian ladies of the night, this dish is packed with rather wholesome ingredients like a bounty of cherry tomatoes, capers, anchovies, Kalamata olives, fresh herbs and your favorite pasta! This month boasts National Pasta Day, so what are waiting for…

Puttanesca Recipe:

Prep time – 15 minutes   Cook time – 30 minutes


  • 2 pints cherry tomatoes, halved (about 4 cups)
  • ¼ cup roughly chopped Kalamata olives
  • ¼ cup capers
  • 1 anchovy fillet, mashed with a fork into a paste
  • 4 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • 1 tablespoon chopped fresh herbs (I use thyme or oregano)
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes or Aleppo pepper
  • 3 tablespoons olive oil
  • zest of 1 lemon
  • 2 tablespoons chopped fresh parsley


  1. Preheat the oven to 400 degrees F.
  2. Combine all the ingredients except for the parsley and lemon zest in a 12-inch cast iron skillet or other large oven safe dish. Toss well.
  3. Bake for 30 minutes, until the tomatoes are caramelized. You can help it along by smashing them a bit with the back of a wooden spoon or a potato masher.
  4. Toss with your favorite cooked pasta
  5. Finish with fresh parsley and some lemon zest.

This easy, all in the pot recipe yields a savory sauce best tossed with pasta, shrimp of fish. Make a little extra, freeze it, and add to soups and stews during winter months

Recipe taken from the following source: Oat & Sesame


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