Tuesday- Pasta alla Puttanesca

Chef’s Notes: Don’t you love being a woman? At random times your mid-section decides to spontaneous explode with bloat. What do you do on those days? Eat carbs! I struggled through 3 miles today sprinkled with irritable outbursts at SmithCale (complete with apologies).

Back to the food, we first heard Spaghetti alla Puttanesca on Biatchin’ Kitchen. She described it as, “spaghetti as a ho would make it.” At first we just thought she was being funny, but then Wikipedia explained she was right! Today we got in touch with our inner hoes, and it was delicious.

Plan of Attack:

1. Cook sausage/onions/mushrooms/sauce

2. Boil pasta

3. Toss

Ingredients for 2:

4 oz spaghetti or linguine, cooked according to package directions

1 tsp olive oil

½ onion, thinly sliced

2 garlic cloves, minced

½ package of your favorite mushrooms

2 sausage links, sliced diagonally (remember how Nolan saved the day last week?)

1 C Puttanesca sauce (found on your pasta sauce aisle)

4-5 fresh basil leaves, thinly sliced

Romano cheese, shredded

Instructions:

1. Heat olive oil in large skillet over medium-high heat
2. Add onion; sauté 4-5 minutes until lightly browned and softened
3. Add garlic; sauté 1 minute
4. Add mushrooms; sauté 3-4 minutes until softened
5. Add sausage; sauté 3-4 minutes
6. Add sauce and cooked noodles, warm through
7. Top with basil leaves and Romano cheese
8. Enjoy!

If you noticed SmithCale's tankard he got while we were in Houston at an upscale antique store. The bottom was a seller for him. They just don't make things like they used to; so little violence in our drink-wear anymore.

Food for soothing the savage bloat,

the SupperSmiths, forging one meal at a time