I put tonight’s dinner together in the 11th hour and it turned into an absolutely delicious Italian pasta dish – Puttanesca. This is a great fix for those nights when you realize your pantry has been filled with nothing “instant” – only ingredients to make everything from scratch.
Pasta is always an easy answer in these times, and after seeing Martha make Puttanesca on her show today, the powers that be started working their magic in my kitchen. I added in sun dried tomatoes for more flavor, as well as some spinach so I can get my veggie serving. This is great for a quick-fix meal and leftovers are already packed away for tomorrow’s lunch! Yummy goodness, I tell ya!
- Kosher salt
- 1/2 pound bow-tie pasta
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red-pepper flakes
- 3 anchovies, rinsed (optional)
- 1 (15-ounce) can diced tomatoes (with juice)
- 1/4 cup chopped pitted Kalamata olives
- 1/4 cup sun dried tomatoes, sliced
- 1 -2 cups baby spinach
- Freshly ground black pepper
- Freshly grated Parmesan Reggiano
- Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook according to package directions. Drain.
- Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, if desired, mashing with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
- Add diced tomatoes and their juice. Stir in olives and sun dried tomatoes. Bring to a boil and immediately reduce to a simmer. Let simmer until thickened, 5 to 10 minutes. If sauce gets thick, you can spoon in some pasta water to thicken it up a bit. Stir in spinach and allow to wilt down. Add pasta to skillet and season with salt and pepper; toss to combine, and serve with fresh Parmesan on top.
Adapted from here.