A Dish Only I Like


One consolation prize of being the only one home and cooking dinner for just myself is I can make one of my favs that no one else in my household likes: pasta puttanesca. A working-class recipe from Italy, “puttanesca” is an adjective derived from the word “prostitute.” It’s a lively, intensely flavored dish made with tomatoes, garlic, anchovies, olives, capers, and chili pepper flakes. I love the saltiness of cured olives and tang of pickled capers, the pungent umami of anchovies. Serve with a long pasta—linguine or thin spaghetti. But then I make too much and have to eat it for three days and the thrill is gone.

By David Klein

David Klein

Published novelist, creative writer, journalist, avid reader, discriminating screen watcher.


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