Those astute readers with memories like a steel trap will remember that I already posted about Pasta Puttanesca on May 28, 2008. What?? You didn’t remember?? That’s okay, I only remembered because it’s not often that I get to talk about whores on this blog. I am a teacher after all, and teachers (like cops and priests) are held up to higher standards than other mere mortals. And after the boobs post, I am probably treading on fine water (what is that saying?? Because I know that I have totally messed it up, but for the life of me, I can’t think of how it should really go).
So, anyway, back to the pasta. I am reposting this with new pics and tips. I feel it’s completely timely what with the glut of tomatoes that some of us are experiencing, and so sorry to those of you not experiencing said glut. What I love about this dish is there is no cooking, other than the pasta. But since some of the ingredients are a little strong…hello…garlic and anchovies, I have a certain order that I use when I compose this dish. When I put all of the sauce ingredients in the bowl, I make sure and put the anchovies and garlic on the top, that way when I dump the hot pasta on it, they get first dibs at the heat. I usually let it sit for a few minutes before I toss it, to let them cook a little, and you can tell because your kitchen starts smelling like garlic and anchovies, and I for one, find that a good thing!
I’m not going to repost the recipe, you can just follow the link above. This post, linking back to a post (this may be cheating), will be my entry for this week’s Presto Pasta Nights, hosted by at it’s lovely creator Ruth at Once Upon a Feast! Oh great, leave it to me to try and cheat when the big boss lady is hosting!!