Pasta Putanesca

It’s cold. And grey. My baby just got his vaccines and diligently proceeded to present all the text-book side effects. So he is crying, and feverish, and sick. I literally had to wash all the bedding in the house. Twice.

In days like these I like to pretend it is summer. That all I have to do to get out is casually slip my feet into a dainty pair of sandals and go. No long underwear, extra shirts, snow pants or mittens in sight. Sigh.

At least in the kitchen I have some environmental¬†control. So yesterday¬†I prepared some summer. With a wonderfully light pasta dish, full of bright sunny flavors. Pasta Putanesca. If the name sounds a bit seedy, that’s because it is. Named after a slightly different type of hard-working girls, you can also manage to make it between your chores.

Pasta Puttanesca

For 500 grams of pasta:

1 (800 ml) can diced tomatoes
1/3 cup extra virgin olive oil
4 garlic cloves, minced
1 can of anchovies, drained and chopped (or 1 tbsp anchovy paste)
1 heaping Tbsp capers
1/2 cup black olives, pitted and chopped
1/2 tsp to 1 tsp dry chilli flakes (depending on how fiery you like your sauce)
1 Tbsp dry oregano
1/2 cup chopped fresh parsley leaves
salt and freshly ground black pepper

1. In a heavy pan put together olive oil, garlic and anchovies. Heat on medium while mashing the anchovies with a fork until almost dissolved.

2. Add tomatoes, capers, olives and chilli. Cook on high heat for about 10 minutes. Add oregano and parsley and stir.

3. Add salt and pepper to taste. Pour on hot pasta and serve.