I made myself this pasta during the recent storm in SoCal. They told us to stay home during storm Hilary because it was going to be epic. And then there was an earthquake.
So I needed a go-to recipe to hunker down with.
I wanted to make something simple from the pantry. And pasta is my go-to comfort food in times of crisis. This hit the spot.
It packs a lot of flavor, but so much flavor that some people don’t care for it, like my boyfriend.
So I just made it for myself while he ate leftover pizza.
Here’s the recipe for one. Hope it brings some comfort to you.
I like using fresh cherry tomatoes but the classic recipe uses canned whole tomatoes squished with your hands
Pasta Puttanesca for One
- 75g spaghetti (serving for one)
- 1 tablespoon olive oil
- 1 small garlic clove, sliced thin
- 1/2 teaspoon anchovy paste
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup cherry tomatoes
- 8-10 pitted black olives, sliced
- 1 tablespoon capers, rinsed and drained
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant. Just golden brown.
- Stir in the anchovy paste and red pepper flakes. Cook for another minute, stirring to combine.
- Add the cherry tomatoes to the skillet. (Lower heat, it may splatter) Cook for about 3-4 minutes until they start to soften and release their juices.
- Mix in the sliced olives and capers. Continue to cook for another 2-3 minutes, allowing the flavors to meld.
- Toss the cooked pasta into the skillet with the tomato mixture. Gently combine everything to evenly coat the pasta with the sauce.
- If you prefer, you can add a bit of the pasta cooking water to adjust the consistency of the sauce.
- Add chopped parsley if you have it.