The Chronicles of Home

  • Home
  • Shop
  • About
  • The Projects
    • Decorating
    • Home Improvement
    • Furniture Plans
    • Organizing
  • The Recipes
    • Breakfast
    • Appetizers and Drinks
    • Sides and Salads
    • Main Course
    • Desserts
  • The House
  • Contact
  • Disclosure & Privacy Policy


Pasta Puttanesca

by Jennifer

I have a collection of staple pasta recipes that I can make with mostly pantry items and go together in 15-30 minutes.  Here’s another one that’s been in the rotation for a few years now.  Pasta puttanesca is nothing new, but I love the spin Ellie Krieger puts on it by adding arugula.  It doesn’t get much simpler than a one-pot meal, and on weeknights I’m all about simple.

I know anchovies are a taboo for some but I’ll caution you not to omit the anchovy paste (smashing up canned anchovies works just as well if you have trouble fining paste).  I accidentally omitted it once and while the dish still tasted fine, it was absolutely missing that special something.

Have you heard of “umami?”  Some consider it a basic taste along with sweet, salty, sour, and bitter.  It basically means “savory.”  I usually think of it as that something special about a food or dish that makes it extraordinary and leaves you thinking, “What is that? (in a good way).  For this pasta puttanesca, the anchovy paste is what gives it umami.  You don’t actually taste the anchovies, but without them the dish is a bit flat.  Maybe I’m only saying that because I’ve had it both ways and it is so much better with the anchovy paste…but regardless, it is one magic little ingredient.  So don’t be afraid!

I follow Ellie Krieger’s recipe almost exactly.  You can click here to go to the page from where I printed the recipe.  The only changes I make are using fusilli, because it’s easier for my little girls to eat than spaghetti, and doubling the amount of green olives because we’re a household of olive enthusiasts over here.  My 3 1/2 year old can put down an alarming quantity of them if left alone with an open container.  My favorite to use are lemon and garlic marinated green olives I buy at Whole Foods.

Hope you enjoy, and have a happy start to the week!

Filed Under: Main Course

« {DIY} Headband Stand
West Coast Vacation Recap »







Meet Jen

I'm a design and DIY lover, decorator, modern home-maker, foodie, fashion enthusiast, and jill-of-all-trades when it comes to home improvement. I'm slowly but surely adding classic-contemporary style to my early 90's colonial home one inch at a time and I'm taking you along for the ride.

It's often messy - there are usually project remnants and toys strewn about - but the making of a home isn't always tidy work and I love showing you how you can make and style and organize your way to a home and a life you love!

Search the Chronicles of Home







AS SEEN IN







Copyright © 2023 · The Chronicles of Home · Privacy Policy

Copyright © 2023 · Foodie Pro Theme on Genesis Framework · WordPress · Log in