Penne Putanesca

Sometimes the best things are the easiest things…

Wait, wait wait! Did you know, that “putanesca” is Italian for “in the whore’s style?

I guess it is assumed that whores have all of these ingredients on hand. Because that’s why I make it. That and it takes slightly over 10 minutes to throw together.

I might lobby to change the name meaning to “in the busy mom’s style.”

Although… I guess whores are busy, too.

Penne Putanesca

1 pound pasta (I used whole wheat)
A bunch of garlic cloves, minced (like 4-5)
1/2 teaspoon red-pepper flakes
1/4 cup extra-virgin olive oil
1 28-ounce can diced tomatoes
1/2 cup pitted Kalamata olives, chopped
2 tablespoons drained capers
3/4 cup coarsely chopped basil
Parmesan, optional

Cook pasta until barely al dente, 7 minutes or so.
While your pasta boils, use a large skillet to saute garlic, red-pepper flakes, a teeny bit of salt and pepper in the olive oil over medium-high heat, stirring occasionally, until the garlic is fragrant, about 2 minutes.
Stir in diced tomatoes, olives and capers and simmer, stirring occasionally, until pasta is ready.
Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil, and parmesan, if using.

Penne Putanesca
Penne Putanesca

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