Usually when I'm in desperate need of a trip to the grocery store and I'm wondering what the heck I'm going to feed my family, I make spaghetti. I have everything I need in the pantry and there is usually only minimal grumbling from Max. The good news for the fam is that I think I've found a good replacement for the usual spaghetti in marinara sauce. Last night I made Pasta Puttanesca and it was really good. I think Max liked it. He ate it all, anyway. (I don't know if the cookie bribe had anything to do with it – I like to think that he just loved my pasta that much.) Anyway, I think what I loved most about this dish is that everything can be found in the pantry, and it went together so quickly and easily. And it tasted so much better than regular spaghetti. I loved the olives and capers. Don't be afraid of the anchovy paste; it really adds a lot to the sauce.
I used Ellie Krieger's recipe found here. I will repost the recipe below with the changes that I made. Enjoy!
adapted from Ellie Krieger
8 ounces of whole wheat spaghetti
1 T. extra virgin olive oil
2 cloves of garlic, minced
between 1/4 and 1/2 c. chopped green and kalamata olives
2 T. capers
1 t. anchovy paste
1 t. dried oregano
1 t. dried parsley
1 (17.6) box of Italian chopped tomatoes
1/4 c. freshly grated parmesan
Cook pasta according to the directions on the package.
While the pasta is cooking , heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the olives, capers, anchovy paste, oregano and parsley to the skillet and saute for 2 more minutes. Add the tomatoes and simmer for 5 minutes.
Whhen the pasta is cooked al dente, add it to the sauce and toss well. Top with the grated cheese.