The Spicy and Pungent Pasta of the Ladies of the Night
Cook garlic, red pepper flakes and anchovies in olive oil for a few minutes until the anchovies dissolve. Add diced canned tomatoes, dried basil, chopped kalamata olives and capers. Simmer, then adjust seasoning. Top whole grain pasta (3X the fiber of regular pasta) with the sauce then a little scoop of (low-fat) ricotta. Everyone loves Parmigiano-Reggiano or Pecorino with pasta, but sometimes it’s nice to have a change and fresh creamy ricotta (here too) fits the bill.
Thank you to my blogger friend Stacey of Stacey Snacks Blog for the idea to make Pasta alla Puttanesca. As she says, “you have this stuff in the house,” which I did. So for all those in colder climes who are not in the mood to brave the weather and go shopping, this intensely flavorful dish might just be an option for tonight’s dinner!
Chez Lori Lynn
My cookbooks have long outgrown their original home on the bookshelves. Cookbook Sprawl has now reached my office, the coffee table in the den, and the sideboard in the dining room. But I’m not complaining. They are all precious to me. For the holidays I received the magnificent Alinea cookbook and a personalized Home Cooking with Charlie Trotter! Thanks D & K!
Do you have any kind of collection that has taken over your home?
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I think you made this dish just for me 😉
Cookbooks. How I love them!
It’s truly an obsession. I have more than 150 cookbooks…to feed one person. Well, occasionally many more than that, but I’m the only one here for lunch most days and dinner many days. I love to read them (there’s always one on the bedside table), and when I have none (when I forget to take one along on a visit or a biz trip) I’m tempted to go out and buy one. Oh, and hooray for the pasta reminder; it really is so easy and so flavorful, I wonder why I don’t make it more often.
That looks soooo elegant and divine. I love the way you’ve served it up on the plate… it’s so sophisticated!
My kids love pasta with anchovies. Next time, I am adding olives and capers. The ricotta addition is just wonderful! A simple change makes this dish stand out! Thanks for the great idea!
hmmm…
I’ve loved pasta since I lived in Italy, but I’ve never tried this with capers…I’ve actually never even had capers…
Can’t wait to try this out! This blog actually inspired me to try my hand at cooking!