TREAT: Spaghetti Puttanesca

This recipe is from Martha Stewart and I was drawn to it because I personally love Puttanesca (maybe because I love salty and savory foods - if you can't tell based on the fact I have only posted one sweet dish.....).  In addition to this dish, on the side I prepared shrimp that was sauteed with extra virgin olive oil, red pepper flakes, garlic and salt.  It worked well together! 


Ingredients: 

• 1 pound of spaghetti 
• Salt and Pepper 
• 1 Tbsp EVOO 
• 3 garlic cloves, minced 
• 1/4 - 1/2 tsp crushed red pepper 
• 1 can 28 ounce whole tomatoes and juice 
• 2 tablespoons capers 
• 1/2 cup chopped pitted kalamata olives

Directions: 

• Cook spaghetti in a large pot of boiling salted water, drain and return it to the pot 
• At the same time, heat oil in a large skillet over medium heat
• Add garlic, crushed red pepper and mash them with a wooden or plastic spoon 
• Cook and constantly cook for about 2 minutes 
• Add tomatoes and their juice (break up the tomatoes with your hands beforehand)
• Stir in the capers and olives 
• Bring to a boil, reduce heat and simmer 5-10 minutes
• Toss everything together and season with salt/pepper to taste

(Since nobody knows I have this blog other than my sister, I only had a bad cell phone image of the pasta, so this one is taken from Martha Stewart's website.  It does it more justice and, thankfully, it turned out looking the same (maybe not so neatly wound up though....))