It is dinner for two. But where is the other plate?… I started without him. I was so hungry that I ate it for breakfast; left his to chill in the ‘frig to warm up for dinner when he arrives home early. Some romantic evening, right? The kids are here, two of them, so you have to utilize your skills even in the romance department– sneak off, just lock the door; grab in a few hugs, and– You’re HOME! TMI–
Oh, smile, why don’t ya… happens to all of us. You want your kids, you love your kids, you still need the one who helped you make the kids… TMI, again, okay… Oh, get over it. Weren’t you once there if you aren’t already; if not, you’ll soon be there– mark my word. Alright, alright… here’s the recipe:
Zesty spaghetti la Puttanesca ~
– from Bitchen’ Kitchen –
16 oz. spaghetti
2 cups ripe cherry tomatoes, halved
10 Kalamata olives, pitted and roughly chopped
6 anchovy fillets, roughly mashed with a fork
1 clove garlic, minced
1 tablespoon capers, chopped
4 tablespoons extra-virgin olive oil
pinch hot chili flakes
pinch brown sugar (large pinch)
pinch sea salt and freshly cracked black pepper
Boil spaghetti in salted water until it is slightly undercooked (al dente); then strain it.
Heat olive oil in a large pan on medium heat. Add chili flakes and garlic; saute for 2 minutes until garlic is fragrant and golden.
Add mashed anchovies and saute for 30 seconds. Then add cherry tomatoes and saute for an additional 8-10 minutes until the tomatoes begin to create a light sauce.
Once tomatoes have sauced up, mix olives, capers, brown sugar, sea salt and freshly ground black pepper into the sauce.
Add the spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.
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