So most of you know that my hubby and I have spent the past three years knee deep in the construction and finishing of our home here in the Ozarks. So needless to say, I have fairly extensive ‘go to’ list for last minute meals. Pasta is such a quick and easy comfort food after a long day of slinging a hammer or rolling paint and this is why it tops my list. I have a really hard time throwing an unadulterated jar of pasta sauce over noodles and calling it a meal–which is why I never do! I have a long list of alterations that will make a quick and easy meal taste like a gourmet treat! Puttanesca is one of the the dishes that make a pretty regular appearance on the dinner menu at 488. The sauce has such a nice salty/briny flavor with a hint of sweetness to round it off perfectly on the palate. I usually start the sauce and then head straight to the shower to get the paint out of my hair! This gives the sauce about 20-30 minutes to thicken up nicely and let the flavors really come through–the longer you leave it over a low flame, the better it becomes!!! Serve this with a small green salad, a big chunk of toasted french bread, and a full-bodied red wine or an ice cold pilsner. This pasta gets even better overnight so you can enjoy a nice big bowl the day after!
- 1 box or bag Whole wheat spaghetti noodles
- 1 1/2 jars of Bertolli spaghetti sauce (or YOUR favorite)
- 2 T chopped garlic
- 1 t (or more) agave nectar
- 1-2 t chipotle pepper flakes
- 1 t dried basil
- 1 t dried oregano
- splash of red wine (optional)
- 1-2 T EVOO
- 1/2-1 c chopped artichokes
- 1/4-1/2 c chopped kalamata olives
- 1/8 c chopped capers
- freshly grated parmesean (optional garnish)
Heat the EVOO in a large skillet over low. Add the chipotle pepper flakes and let warm for a minute or two. Turn the heat up to med-low and add the garlic and cook for 1-2 minutes (do not let it turn brown) and then add the artichokes, olives, capers, wine (optional) and herbs. Cook for about 5 minutes and then add the sauce and agave nectar. Let cook for 20-30 minutes, stirring occassionally. Allow to thicken to your desired consistency.
Meanwhile, fill a big stock pot and heat your water to boil. Add the pasta and cook 10-12 minutes, until al’ dente. Drain and set aside.
Fill your bowl with a big scoop of the pasta and cover it with the sauce. Garnish with dried herbs and/or parmasean.