Friday, March 12, 2010

Recipe Fridays: easy pasta puttanesca

This is a great recipe for dinner alone (or a fast dinner for company).  The ingredients are all storable, so if you keep them in the house you can make this whenever there's nothing else in the fridge.  The sauce will be ready to go by the time the pasta boils.

You need:
Kalamata olives (in jar)
Capers (in jar)
Pine nuts (these keep best in fridge or freezer)
Jarred pasta sauce
Pasta (I like rotini or spaghetti)

These proportions are for one person.  Double for two.
Put the pasta on to boil.  In the meantime, chop 1/2 small onion. Toast two tablespoons pine nuts in a dry skillet.  Empty skillet, and add two tablespoons olive oil.  Add onion and saute.  While onion cooks, chop up two tablespoons kalamata olives.  Add these and two tablespoons capers to onions.  Continue to saute.  Add 1 cup pasta sauce.  Add toasted pine nuts.  If desired, add red pepper flakes, fresh-ground pepper, and salt to season.

Serve pasta topped with sauce, sprinkled with Parmesan cheese if desired.


  1. Hurray - recipes for one! Unfortunately I really dislike olives, but maybe I could substitute sun-dried tomatoes?

  2. Yes! I think sundried tomatoes would be great, they would give it that little tang!


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