Happy New Year!! I hope that you all had a great time! What did you do? We stayed home. I wore sweats. I drank great champagne, but I did it in sweats and house slippers. (Does anyone else wear house slippers?! I got some for Christmas and now I am addicted.)

We had a few friends over and ate shrimp cocktail and Pete made his famous Bolognese sauce (recipe in my book), and we drank too much and played Pictionary. And I am not kidding when I tell you that I BARELY was able to make it till midnight! Gaaawwwd we are old. At 9:30 I hot my first wall and then had to really power through to make it! But it was worth it to watch the fireworks at the space needle with the kids (who like completely had more energy than we did at that hour).

Pasta Puttanesca

So now we had a loafing day. Movies and leftovers, along with a trip to the park to practice Pia riding her new “big girl” bike that she got for Christmas. (Does anyone have any tips on getting her riding with no help? We have never done this before!)

Pasta Puttanesca

And for this weekend, there will be much more vegging. I feel like we are just clinging to the last few days of what has been a dreamy and relaxing couple of weeks. That is going to include some fast and easy comfort food like this Pasta Puttanesca.

Pasta Puttanesca

Heavy on the Garlic, chili and briny salt flavors that come from the anchovy paste and the olives- there is some serious impact in flavor for such little effort. Plus this is really nice in this freezing weather we are having- OK have a great weekend and I will see you back here on Monday ready to get going on 2015!!

 

Recipe: Pasta Puttanesca

Ingredients

  • 1 pound pasta (I used Gluten-free pasta)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons anchovy paste
  • ½ teaspoon red pepper flakes
  • 28 ounces crushed tomatoes
  • 2/3 cup black oil cured olives
  • kosher salt
  • fresh parsley for garnish

Instructions

  1. Bring a large salted pot of water to a boil. Add the pasta and cook to al dente according to the manufacturers directions.
  2. In a large heavy sauce pan, heat the olive oil over medium high heat. Add the garlic and cook until golden, about 2 minutes. Add the anchovy paste and red pepper flakes and fry it all together, another 1 minute.
  3. Add the crushed tomatoes and stir well until everything is combined. Simmer over low heat until the pasta is ready. Briefly drain the pasta and add it to the pan of sauce, cooking it one minute further in the sauce. Add the olives and toss together. Season to taste with kosher salt and serve hot with a sprinkle of fresh parsley.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Print Recipe  

Happy New Year!! I hope that you all had a great time! What did you do? We stayed home. I wore sweats. I drank great champagne, but I did it in sweats and house slippers. (Does anyone else wear house slippers?! I got some for Christmas and now I am addicted.)

We had a few friends over and ate shrimp cocktail and Pete made his famous Bolognese sauce (recipe in my book), and we drank too much and played Pictionary. And I am not kidding when I tell you that I BARELY was able to make it till midnight! Gaaawwwd we are old. At 9:30 I hot my first wall and then had to really power through to make it! But it was worth it to watch the fireworks at the space needle with the kids (who like completely had more energy than we did at that hour).

Pasta Puttanesca

So now we had a loafing day. Movies and leftovers, along with a trip to the park to practice Pia riding her new “big girl” bike that she got for Christmas. (Does anyone have any tips on getting her riding with no help? We have never done this before!)

Pasta Puttanesca

And for this weekend, there will be much more vegging. I feel like we are just clinging to the last few days of what has been a dreamy and relaxing couple of weeks. That is going to include some fast and easy comfort food like this Pasta Puttanesca.

Pasta Puttanesca

Heavy on the Garlic, chili and briny salt flavors that come from the anchovy paste and the olives- there is some serious impact in flavor for such little effort. Plus this is really nice in this freezing weather we are having- OK have a great weekend and I will see you back here on Monday ready to get going on 2015!!

 

Recipe: Pasta Puttanesca

Ingredients

  • 1 pound pasta (I used Gluten-free pasta)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons anchovy paste
  • ½ teaspoon red pepper flakes
  • 28 ounces crushed tomatoes
  • 2/3 cup black oil cured olives
  • kosher salt
  • fresh parsley for garnish

Instructions

  1. Bring a large salted pot of water to a boil. Add the pasta and cook to al dente according to the manufacturers directions.
  2. In a large heavy sauce pan, heat the olive oil over medium high heat. Add the garlic and cook until golden, about 2 minutes. Add the anchovy paste and red pepper flakes and fry it all together, another 1 minute.
  3. Add the crushed tomatoes and stir well until everything is combined. Simmer over low heat until the pasta is ready. Briefly drain the pasta and add it to the pan of sauce, cooking it one minute further in the sauce. Add the olives and toss together. Season to taste with kosher salt and serve hot with a sprinkle of fresh parsley.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4