Week Night Dinner Dates: Pasta Puttanesca

One of my favorite meals is pasta which I blame on all the years I’ve spent working in Italian restaurants. As a kid pasta to me was boring and that was because my mom only ever made spaghetti in tomato sauce (probably because I was picky). I’ll have you know she’s one of the best cooks I know (or does every kid say that).

When I discovered that you could make gourmet pasta I jumped for joy and thus began my quest to make amazing pasta dinners.

Last night my boyfriend and I made my signature pasta dish:

Pasta Puttanesca w/ Kalmata Olives, Sundried Tomatoes Topped with Goatscheese

This was one of the first dishes I made for my b.f. and well let’s just say it sealed the deal!

Ingredients:

2 Cups Rotini Pasta

1/2 Jar of Puttanesca Sauce (or if you brave make it yourself)

1/2 Cup of Sundried Tomatoes Sliced

1/2 Cup of Kalamata Olives

1/2 Cup of Sliced Red Peppers

3 Chicken Thighs (or 1 breast)

1/2 Clove of Garlic

1 Tblsp. of Olive Oil

1/4 Cup of Onion

Goatscheese

First thing I get started with is prepping the garlic, onions, and chicken. Cook with 1 tblsp. of olive oil on medium heat until chicken is cooked all the way through.

Add sliced peppers, olives and sundried tomatoes. Some people put whole olives in their pasta but I prefer to cut them in half. *Note: slightly time consuming and a bit dangerous because they are covered in oil. Only use Kalamata for this because they are full of flavor and give this dish kick.

Once the peppers are cooked part way add the Puttanesca sauce. Generally this is a sauce with a lot of flavor known for having everything in it including the kitchen sink. If I hadn’t worked all day and I was an Italian grandmother I would have made it myself.

I found a great recipe for Puttanesca Sauce here if you’re interested.

While the sauce is simmering you can cook the pasta. I’m pretty sure I don’t need to tell you how to do that!

Mmmm look how good the sauce looks! It’s making me hungry.

When the pasta is finished cooking and the sauce tastes scrumptious then put the two together! The final touch is my favorite (and also my weakness): top with crumbled goatscheese!!!

Although to some this is a fairly salty tasting dishI will admit that it definitely isn’t for the faint of heart or tastebuds. Pair with a full bodied Cabernet Sauvignon and you’re set for yet another week night dinner date!

@missbrittanydow

Image Credit: Jason van Veldhoven