Pasta Alla Puttanesca

This whole thing is really densely flavorful without being heavy, which is awesome.


  • pasta
  • water
  • olive oil
  • minced garlic *
  • sundried tomatoes (a whole bag of the ones you can find in the produce section as, like, salad toppers)
  • can of black olives – preferably sliced into rings
  • capers

I had E doing all the slicing of the sundried tomatoes while I did other stuff, but if you don’t have an assistant, probably do that first.

Start the pasta water!

Start heating some olive oil in a large skillet on medium – I had some leftover sausage grease, but not quite enough. Add minced garlic and let that go for a minute or two while you do other complicated things like getting the goddamn caper jar open and opening and draining the can of olives. Add the capers! You want them in first because the goal for them is ‘crispy.’ Which, whatever, who cares if they actually get there? It’s delicious anyway.

The pasta water should go off at some point, so add your pasta to that.

After you add the pasta to the water, add the olives and sundried tomatoes to your skillet. Add some more olive oil if you need it: you don’t want it, like, dripping oil, but oil is the transfer medium to make everything taste like everything else and also transfer flavor to the pasta, so definitely make sure it’s some kind of liquid presence.

When the pasta is al dente, add to the sauce and serve.

*I am not even going to pretend that my garlic comes from anywhere but a jar. Yours should, too, if you cook more than once a week, because it reduces a ton of effort and makes it easy to add flavor.

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