Super easy night

Puttanesca.  This is super fast, super easy, cheap and very very delicious.  It looks pretty simple and it is.

Really all you do is cook some pasta, set a side.  Then do the onions, then garlic then a little bit of tomato paste.  Move all of the onions a side and get a little caramelizing going in the oil with the paste.  It really busts out the flavor.  I was forced to be innovative, I was out of paste so I took some sun dried tomatoes in olive oil and ran them through my little food processor and made paste out that.  I may do that from now on, added tons of flavor.  The rest is just thrown in and simmered a bit.  For tomatoes I use 1 28oz (the large can) of diced or pureed.

This is about a $4 meal and is full of flavor and totally satisfying. Of course I made some of my super easy fast fresh baguettes to go with it as well.

By the way, don't leave the anchovies out, just like the fish sauce in the Pad Thia, not so good alone, but adds to the over all finished product.  It's just a fish anyhow.

This old world recipe has a bit of a history, if your curious, just look up the definition of the name of the recipe. :) Must be 18 or older, make that 21.......

Puttanesca

• 8 ounces pasta
• ½ cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 Greek olives, pitted and coarsely chopped
• ½ teaspoon crushed red pepper flakes

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.

2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.

3. Toss pasta with sauce, and serve.