It is day 25 of renovations and I am slowly losing the will to live.
For 21 of those days we have had a toilet that doesn’t work. 21 days and 4 plumbers later we finally have a working toilet and it feels like all of my Christmases have come at once. Small victories!
As I’m sure many of you know, and have probably experienced much worse, renovations have invaded EVERY aspect of life (yes, that is a dropcloth in my picture). Most evenings, I have to reorganize the entire kitchen like one of those annoyed puzzles just to access the stove-top.
Simple, one pot meals are my life saver at the moment.
I have been seeing variations of this meal around the internet and decided to give it a try. What I really love about it is how sticky and thick the sauce becomes when you cook the pasta in it.
I also really love the history of this dish. Pasta alla Puttanesca literally translates to “spaghetti of the whore”. Although its history is a bit disputed, there seems to be three main versions of how it got its delightful name.
1) It was an easy dish for prostitutes to cook while “meeting with a client” and then quick and nutritious for her to eat in between clients as well.
2) A restaurateur was faced with a problem when he had run out of ingedients to make a dish and a table of ladies was demanding to be fed. He just threw a bunch of random bits and bobs in a pot and served it to them.
3) That when it was being cooked in the local brothel, the strong, salty fragrance of this sauce would lure men in off of the street.
I like all of the stories equally. So, whatever your reason for making this sauce- to save your sanity or to get your energy up in between clients, you’ll be very glad you did.
- 12 oz. spaghetti noodles (I used plain spaghetti)
- 3 oz. sliced good quality black olives
- 1 cup (1/2 of a 15 oz can) cooked chickpeas
- 2 TBSP capers
- 1 tsp caper brine
- 4 sundried tomatoes, sliced (I used oil packed)
- I onion, minced
- 2 cloves garlic, minced
- 1 (14-oz.) can diced tomatoes, low sodium or no salt added
- 2 large handfuls of rocket (arugula)
- 2 TBSP italian seasoning
- ½ tsp. red pepper flakes
- Salt and pepper to season
- 4 cups good quality vegetable broth,
- Shredded vegan parmesan cheese (I used Cheezly Dairy-Free Hard Italian Style)
- Add the uncooked pasta to a large, deep pan over medium high heat.
- Top with the remaining ingredients finishing by topping the whole lot with the vegetable broth.
- Cover the pan and bring to a boil.
- Keep covered and reduce to low heat.
- Stir occasionally to prevent sticking.
- Should be finished in about 10 minutes.