Back in the day, before kids, I often didn't get home from work until 7 p.m. or later. My now husband would have dinner waiting for me. He's a great cook and enjoyed the time he had back then to actually make dinner.
We had a lot of favorites and asta puttanesca was one of them. This spicy pasta sauce is packed full of flavor and requires very little effort or attention.
These days, the tables are turned. He gets home at a reasonable hour and I'm home working or with the kids all day. But I've snagged his recipe, which has become a favorite for my kids too.
3 tablespoons olive oil
1 tablespoon anchovy paste
3 cloves garlic, minced
dash red pepper flakes
oregano/italian seasoning to taste
1 tablespoon tomato paste
2 14 ounce cans of diced tomatoes
1 small can sliced black olives
4 pepperoncini peppers, whole
capers to taste
artichoke hearts (I use the canned variety from Trader Joe's)
Heat oil over medium heat. Add anchovy paste, garlic and red pepper flakes. Stir until the garlic is fragrant, but not browned. Add the oregano or Italian seasoning and tomato paste. Stir to break down the paste. Add the remaining ingredients except the parsley. Let it get hot and bubbly and then turn the temperature down to a low simmer.
Simmer for 10 to 40 minutes. Serve over pasta (we usually pick spaghetti). Sprinkle the chopped parsley and a little Parmesan on top.
This is enough for dinner for my family of four light eaters and two lunches for my husband.
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