Answer: Pasta Puttanesca
Normally I would do back flips for a request but another double dose...this request was Italian (which is not my forte) and anchovy-based (out for both of us veggies). But hey...I always learn most doing totally what I don't know how to do! And so, I jumped right into this culinary adventure.
Here is the first thing I learned...Puttanesca Sauce without anchovies is considered the Neapolitan version of this classic dish and so off to Naples I went. Always did want to see that beautiful city.
And here is the second...this recipe is super easy and super delectable! We ate it up with gusto and a little Pinot Grigio...now that's Italian! Try this yourself and enjoy this wish for your weekend...'Vivi bene, ridi spesso, ama molto e mangia italiano'
From steamy start to sunny-in-Italy finish
Pasta Puttanesca (morph from Rachael Ray and Ellie Krieger recipes)
2 tablespoons extra virgin olive oil
6 cloves garlic, flattened and minced
1/2 teaspoon red pepper flakes (or more to taste)
25 kalamata olives, coarsely chopped
3 tablespoons capers
1 28-ounce chunky crushed tomatoes (I used San Marzanos)
1 14.5-ounce can diced tomatoes
1/4 cup Italian flat leaf parsley, chopped
fresh black pepper
1/2 to one pound angel hair pasta (or pasta of choice)
In a large skillet, heat olive oil and saute garlic with crushed red pepper flakes 'til garlic is soft, about 3 minutes. Add olives, capers, tomatoes, few grinds of fresh black pepper and parsley. Bring sauce to a soft boil, immediately reduce heat and let simmer about 8-10 minutes.
Cook pasta to al dente. Drain and add to sauce. Toss in handfuls of arugula and stir
until just wilted. Serve with fresh grated Parmesan Reggiano and a nice chunk of a rustic bread.
If you want to omit the arugula in the sauce, have it as a salad dressed with a simple balsamic vinaigrette. I have no clue how many this recipe is supposed to serve...truly pig-out food!