Patrick's Puttanesca
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Take kids to a birthday party at 2:30. Leave recipe for husband. Arrive home with happily fed children and walk into the best smell you could hope for. Pour two glasses of wine, sit down and feast while kids play with goody-bags. Toast your due date while full well knowing you probably have another week before you meet the baby.
1 lb pasta, we used penne but a nice thin spaghetti would be nice (slightly undercooked as you will be adding it in the sauce)
5 garlic cloves, chopped
12 anchovies
1/2-1 tsp red pepper flakes
1/3 cup of evoo
1 28 oz can organic whole tomatoes in their juice, break
them up with your hands
1/2 cup kalamatas, chopped
2 TB drained capers
1 tsp agave
3/4 cup of chopped fresh basil
1 28 oz can organic whole tomatoes in their juice, break
them up with your hands
1/2 cup kalamatas, chopped
2 TB drained capers
1 tsp agave
3/4 cup of chopped fresh basil
Saute garlic, anchovy, and pepper flakes in oil for about 5 minutes. Add tomatoes, olives, capers, and agave and let cook for another 10 minutes. Add basil and turn off the heat. Add pasta and toss to coat. Garnish with some whole olives, more fresh basil and yummy romano cheese.
