Rainy Day Spaghetti alla Puttanesca
We all have those rainy days, when it's gloomy and nasty outside, and we just can't get up the nerve to leave the house. But then, we get hungry. It's been a busy week, it's Sunday evening, and all we want to do is relax; spending a long time in the kitchen just isn't on our list of priorities.
So, what do we eat? Well, if you're anything like me, you always have some pasta and fresh vegetables around the house. And you might even have a few other things, like kalamata olives, capers, and pepper flakes. Well, that's all you need to make a fast, delicious, and hearty batch of spaghetti alla puttanesca. That will really hit the spot on a gloomy, rainy day.
Ingredients:
- 8 cups water
- 3 tbsp olive oil
- 1 lb roma tomatoes
- 1/4 lb kalamata olives
- small tin of anchovy fillets in olive oil
- 2 tbsp capers (optional)
- 1 tsp balsamic vinegar red pepper flakes and salt, to taste
Directions:
- In a large pot, bring water to a boil. Season with a bit of salt.
- While waiting for water to boil, cut tomatoes into chunks, and halve olives.
- Cook your favorite pasta in the boiling water, according to the package directions. This is usually about 9 minutes for al dente spaghetti.
- Meanwhile, heat olive oil in a medium skillet, then add tomatoes. Stir occasionally until the tomatoes are lightly cooked and giving off liquid.
- Add olives, capers, anchovies, salt, and red pepper. Stir with a wooden spoon. Cook for about 5 minutes.
- Add balsamic vinegar and stir, scraping the bottom of then pan.
- Remove from heat.
- Drain pasta, toss with a little olive oil, and top with sauce. Serve immediately!
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