I haven’t had a decent night’s sleep since Thursday. This morning at 4 AM the storm freaked out the dogs and I had to stay with them in the kitchen until 5:15 until they calmed down. I had to sing to them and lay down on their blanket to stop the whimpering and trembling. Once the storm passed, they were fine and I went back to bed. I woke up for good around 6 and decided to go look in on Maggie and have my morning coffee.
I couldn’t get a nap this afternoon because I was working around the house or running errands or kissing on the cutest, sweetest boy that quite possibly ever walked the planet. So there the idea of a nap.
Once Maggie got home, she wasn’t in the mood to eat quite yet and Nathan was working late. Cole wanted PB&J and pineapple for dinner, so I made that happen and then decided on dinner for myself.
My favorite comfort food in the world is Pasta Puttanesca. It’s not only very yummy and light, but tastes like nothing else you’ve ever had before. I have perfected a recipe for it that I’ve been using. It’s cheap, easy, and the other thing I love is the name “Puttanesca”.
In the Trastevere Quarter of Rome, one of the fixtures at night are the prostitutes that haunt the area. “Puttana” is the Italian term for prostitute, and conversely “Puttanesca”, loosely translated to “Like a prostitute” earned its name because it is quick, easy, and a little spicy to boot. In my house it is called “Ho sauce”. I love that story. Whether or not the anchovies lend any bearing on the whole prostitute thing, being fishy and all, is anyone’s guess - but smack me if I get sentimental.
I’m including my recipe here because I’m hoping some of you will try it and learn that the things you think you may not like could very well turn out to be the best things you’ve ever had.
And a word on anchovies: They have no fishy taste at all when they’re cooked - instead, they amplify the flavors of other ingredients. Here they bring out the garlic and tomato in the sauce.
Jude’s “Ho” Sauce
3-4 tbsp extra virgin olive oil
4 cloves of garlic, peeled, smashed, and chopped
1/2 tsp crushed red pepper flakes
6-8 flat anchovy filets, drained and chopped finely
(I always use extra anchovies)
2 14oz cans diced tomatoes
1 can pitted black olives, drained
2-3 tbsp capers, drained
1.) In a skillet, heat the oil over medium high heat. Add the garlic, crushed red pepper, and chopped anchovies and saute until anchovies begin to disentegrate into a paste, about 2 minutes.
2.) Pour the juices from the tomatoes into the pan and cook for about 5 minutes more until thickened, then add the tomatoes and cook for an additional 15 minutes. In the last 5 minutes, add the olives and capers and stir into the sauce.
3.) Toss freshly cooked pasta (I use linguine for this) with the sauce and serve with freshly grated parmesan cheese on the side.
4.) Grab fork. Rock on…
