Pasta Puttanesca

There is no way to be a perfect mother, and a million ways to be a good one. ~ Jill Churchill

For as far back as I can remember my Mom has been on the proverbial “road to enlightenment”. When I was 10, lying next to her on the floor in the living room listening to a cassette tape of ‘Your Erroneous Zones’ by Dr. Wayne Dyer, I became her lifelong partner on that road. 34 years later, it is a path I continue to travel and struggle with and lose sight of and rediscover…sometimes all in the same day! For that, to her I am eternally and immeasurably grateful.

To my Mom, I dedicate my very first recipe entry, Pasta Puttanesca, which literally translated means “whore’s spaghetti”. An odd choice to dedicate to one’s Mother, perhaps, but she loves this dish almost as much as I do.  I've adapted this one from RR, cutting back on the garlic and replacing the parsley with cilantro, which I think adds a really nice flavor.

Spaghetti a la Puttanesca
2 tbs olive oil
2-3 cloves of garlic, chopped or grated over pan
1 tin flat anchovies fillets (packed in olive oil)
1/2 tsp chopped red pepper flake (more if you like it spicy)
20 oil cured black olives (pitted and coarsley chopped)
3 tbs capers
1 can chunky style crushed tomato (32 oz)
1 can diced tomatoes, drained (14.5 oz)
1/4 c chopped, flat leaf cilantro
fresh ground pepper to taste
1 lb spaghetti, cooked al-dente
grated parmigiano reggiano

Heat a large skillet over medium heat and add oil, garlic, anchovies and crushed pepper.  Saute mixture until anchovies melt into oil and completely dissolve (don't tell the kids, they'll never know) and garlic is tender, about 3 minutes.  Add olives, capers, tomatoes, black pepper and cilantro.  Bring sauce to a bubble, reduce heat and simmer 8-10 minutes.

Toss with cooked spaghetti, top with a little parmigiano reggiano and enjoy!