Pasta Puttanesca

I like pasta. I don’t think this is earth shattering news. In fact, I have to make a conscious effort to make other dishes. I just love me some pasta. And since I haven’t shared a pasta recipe in awhile, I felt it was time I did. You’ll notice that I said “shared” versus “made”. 😀

Pasta is a great year-round dish. It can be hearty and comforting for a chilly Winter day (well, as chilly as it gets in Southern California) or light and refreshing for a blistering hot Summer day (again, not too blistering when you live by the beach).

This dish could easily be made in the Summer or Winter. And yes, it would be good in the Spring and Fall too. There’s some heat from the red pepper flakes, which you can adapt to your heat preference. And let’s not forgot about those anchovies. Now normally I would run screaming from them. Yup, I’m not afraid to admit it. However, this is a rare situation where I suggest you don’t omit them.

They melt into the oil and add a salty note that enhances the sauce rather than impart a fishy flavor that forces you to throw the sauce down the drain. Now I won’t hold it against you if you elect to forgo the anchovies, but if you are brave enough to give them a whirl, I think you might be pleasantly surprised.

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