When I feel like other things may be beyond my control and I’m frustrated, I cook. And absolutely nothing is better than having a big steaming saucepan of puttanesca sauce sitting on the stove. This sauce, with simple, rustic notes of olives, tomatoes, anchovies, and garlic, is your warm, welcoming hug waiting in a pot.
1 lb. spaghetti. (I used whole wheat for the added fiber.) 1 26-28 can of chopped tomatoes 1/3 cup fresh basil 3/4 tsp. crushed red pepper flakes 6 anchovy filets, minced 5 cloves of garlic, minced or pressed 1/3 cup oil-cured olives, minced 1 tsp. fish sauce 2 tbsp. capers 1/4 tsp. oregano 1/4 cup olive oil Cook pasta in salted, boiling water. I generally begin my sauce around the same time I throw the pasta in. In a skillet, over medium heat, add the oil, garlic, and anchovies, cooking until fragrant, about two minutes. Then add the chopped tomatoes, cooking for another minute or so, and allowing the tomatoes to combine. Add red pepper, capers, olives, oregano, and 2/3 of the basil. Toss the sauce with the pasta, garnishing with the remaining basil.