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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Hi Soni – You are always so kind, thank you so much.
Hi OhioMom – you too? Sounds like we have plenty of company in our collecting!
Father Adam – gosh, thanks! Can’t wait to cook something from it with you then! I haven’t even started to think about my birthday, you are way ahead of me…See you soon!
Hi Jessy – I bet when you get this old you’ll have more, especially ones on baking!
Hi Dhanggit – love to hear how it turned out!
Hi Walker – I am so glad you are coming over from my San Pedro Daily Photo blog. That one is new this month, this one since 2007. I thought the traffic would flow in the other direction. So glad to have you comment here. Do you cook too?
Hi Laurie – Cookie jars and teapots? Must be darling! Collection of kids, Cute!
Hi Lori – I thought the Barilla whole grain penne was excellent.
HI Louise – I am so glad to finally make your acquaintance! Thanks for the recognition on your blog, much appreciated. You are so nice!
Hi Psychgrad – R can call me crazy any day!
HI ThatGirl – so, did you make It? I’ll have to stop by your blog after this.
Hi Bridgett – no complaints though, right?
Hi Pam – I was thinking of that, the only one that is clear is the big Italian cookbook with the spoon on the spine.
Hi Giz – no guilt, low fat, small scoop!
Hi Marie – I have to say I stopped renewing some of my cooking magazine subscriptions, they were building up into piles and I couldn’t read them all. Then I see a delicious looking magazine cover in the grocery store, and want to buy it anyway.
Wonderful pictures and the food is amazing.
HI Elra – it’s probably nice and neat then, no?
HI Juliet – capers a must, you can use different olives, whatever is on hand.
Hi Marc – I agree, and ricotta works.
Hi Joie – each book precious, no? Can’t have too many.
HI Stace – thank YOU for the inspiration.
HI Asha – please let me know how it goes!
HI Ning – thanks, please let me know what they think of the additions.
Hi Jesse – instead of tossing it, which coats the pasta, and not so pretty, I toss the pasta with some olive oil, then ladle the sauce on top.
Hi Anon – yea, it is a good recipe, when Stace posted it I thought the same thing as you.
The only place I don’t have a cookbook is beside my bed! I fall asleep right when my head hits the pillow!
Hi Maryann – it is just for you 🙂
Hi Peter – It seems to work. Ladies? Waiting?
oh my goodness!! i am so doing this recipe tonight! i love that brilliant idea of adding that ricotta on the top! yummy