I was gonna write about making it through the weekend (last weekend) but then again, my weekend got so busy. Well, it’s finally monday and when mondays comes, it’s all about staring anew.
I’m still kinda dizzy with everything that happened over the past week, like chores and errands and all, but hey, I’m really glad we were able to sneak in some family time: peanutbutter♥, Ykaie and I. We went swimming yesterday with a couple of my aunts, some cousins, and nieces.
We were worried about this certain typhoon coming or a low-pressure area building up somewhere because weather has been topsy-turvy these days but I’m glad it still pushed through despite of it. It was such a fun fun fun weekend albeit a tiring one. One of my cousins was able to sneak in shopping time, though. She bought a memory foam topper on the way home.
Today, I’m back to the grind — blogging, doing the laundry and thinking of what to eat for lunch. I’m also thinking about a weekday movie date with my family. Oh, I heard Guardian of the Galaxy is a must-see!
I am also kinda having some deep cravings for a tangy pasta dish. This had to be included in my pasta plans today. Did you know that Spaghetti alla Puttanesca literally means “”spaghetti a la whore” in Italian? Well, even if that’s the meaning of its name, I’m just glad the pasta sauce was invented because it satisfies my cravings for tomatoes, olives, capers, and salty anchovies!
I am also starting to think I am the only person in my family who likes this kind of pasta sauce. I could eat this for one whole day without getting tired of it. I’ll need dessert but that’s another story.
- 250g spaghetti
- 2 tbsp olive oil
- 3 cloves garlic, chopped
- 1 14-oz. can of diced or whole tomatoes
- 1/4 cup olives, sliced
- 1 can anchovy fillets, chopped
- 3 tbsp capers, drained
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- 1/4 cup fresh basil, chopped , plus more for serving
- Grated Parmesan cheese for serving
- Cook spaghetti in a large pot of boiling water with a little bit of salt and oil
- In a large non-stick skillet, heat oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
- Add tomatoes and their juices, as well as olives, anchovies, capers, and red pepper flakes Simmer until the sauce thickens, about 5 minutes. Break up the tomatoes if whole.
- Add salt and pepper to taste.
- Once the pasta is done, drain it and add it to the sauce.
- Add your chopped basil and mix well. make sure pasta is well coated with sauce. You can add a bit of pasta water if you think the sauce is too thin.
- Serve along with extra basil and Parmesan.