Pasta Puttanesca

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I made pasta puttanesca two nights in a row this week. I was feeling saucy.

This dish is so incredibly easy. I love how fast it is to make and delight in how subjective one can be with the portions.

When I make this, I use one medium-sized garlic clove per person, roughly chopped. I saute in a healthy dose of extra virgin olive oil with a dash (or two, or three) of red pepper flakes. Meanwhile, I boil the spaghetti.

If it's summer or early fall and I happen to have fresh tomatoes on hand, I'll chop these and add to the garlic. If it is the very dead of winter (as it is now), I break up a few canned Roma tomatoes by hand instead.

When the pasta is almost finished, I add freshly ground pepper, chopped Kalamata olives, capers, and whatever fresh herb I have on hand (basil, oregano, parsley) to the sauce.

Never, never add salt, because the salt from the olives, capers, and cheese is quite more than enough!

When the pasta is ready, I drain and toss with the sauce. And of course, no pasta dish would be complete without the beloved Parm.

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