Wednesday, November 2, 2011

I amaze myself sometimes!

Today I was thinking about how some of my fabulous followers and friends have told me to go "outside of my comfort zone".  Well, I had earlier this week bought 5 lbs. of Roma tomatoes, and realized I needed some authentic Italian Food.  Aftr a long day at work, I came home with two things on my mind:

  1. Italian Food
  2. Wine

That said, I started to whip up some simple, yet extremely elegant "sugo alla puttanesca".  And I cannot express in enough words just how amazing this turned out!  It is a super simple recipe, and I encourage all of you to make.  If you are vegan/ vegetarian (like me) then you can omit the anchovy.  I must warn you, this is such a delicious recipe it may embarrass you how fast you can eat your plate!

After cooking the sauce and spaghetti to toss it it, I lit a candle, poured some wine, and put on some music.  I had the house to myself tonight and took myself out on a very sexy date (in my pjs).

And after taking a few snapshots for you to see what I did, I took my first bite... then I think its the second bite that finished the plate, because less than 7 minutes later I was wondering what happened?  Where did all my amazing, some of the best food I have ever had gone?  As I almost began to pour more wine to prevent a round of tears, I realized that I had made about 4 servings of this dangerous dish.

And of course, I slowly enjoyed as much as plate #2 as I could.  Now, literally drunk on food and thanking myself for what will be the best lunch I have ever packed for work tomorrow, I write to you.  Please, it you are someone who likes good food, and I have a feeling you may just be, try out my fabulous "sugo alla puttanesca"!

Here is the recipe (for just the recipe you can find it by clicking HERE)

Sugo alla Puttanesca
What You Need:
3 cloves Garlic, chopped
1 Shallot, chopped
1/2 tsp Anchovy Paste or 1 Chopped Anchovy*
1 tbsp Olive Oil
1 Chili Pepper, chopped**
5 Roma Tomatoes, chopped
1 tbsp (2 oz.) Capers
3 oz. Sliced Olives, seeded (I like Black Olives)
1 tbsp Dried Oregano
Salt (to taste)
1/2 tsp Pepper
Fresh Parsley
*Omit for a Neapolitan and Vegan version!
**OK to omit Chili Pepper as well if not a spice fan

To start, saute the onions, garlic, and optional anchovy in 1 tbsp Olive Oil.  When the shallot begin to turn translucent, and if the garlic start to turn the slightest brown, add the capers, roma tomatoes, oregano, salt and pepper and saute 15 minutes to reduce. 

This sauce will produce a watery consistency surrounded by all the vegetables.  This is wonderful and signs it is about ready to toss with al dente pasta.  A perfect recipe for big pieces of warm bread to help clear the plate.  Also excellent with wine -- I like Garnacha to mix a slightly sweet red with the spicy tang of the chili pepper

I hope you can find it just as amazing as I!


  1. Thanks Shannon ;) I just can't stop can I?! lol

  2. Mmm, anchovi in my pasta make me happy!

  3. lol! I feel the same way about capers ;)

  4. This is a good-looking puttanesca! And I'm with healthyfoodietravels--puttanesca must have anchovies!

  5. Oh yum, this looks so tasty and fresh flavoured, can't wait to try it, it has everything I like to eat in it!

  6. It's great to meet another vegetarian. Your sauce looks great! I haven't eaten Italian in a while and now I am craving it! Have a great Friday tomorrow. I'm sending you some buzz on foodbuzz.

  7. Thanks guys. I hope that thins Italian Feast finds you well. It really hit the spot, and I am not even guilty after eating multiple servings ;)


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