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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My vice is cookbooks and cooking magazines, you should see my pantry! But right now I have my mind on your pasta!! Love the ricotta too!
I’ll bet that ricotta tastes uber creamy next to that sauce and I wouldn’t even have to feel totally guilty about eating it. Like phoney marscapone. Your cookbook shelf and mine are frightengly similar. The only way I have room for a newly bought cookbook is because I seem to have one in every single room…just in case – you know.
The pasta looks great, the dishes are gorgeous! I love looking at your cookbooks, though you need to take the picture closer so I can peek at the titles.
I’m loving your cookbook collection! Mine is slowly starting to take over as well. Oh wow, the pasta looks amazing!
This is perfect timing as I was just trying to figure out how to use up the ricotta I have in the fridge before it goes bad.