Spaghetti Puttanesca

I’ve heard that a full moon can make people crazy, but what about tired? Despite catching up on my sleep over the weekend, drinking  a few cups of coffee today and not doing anything particularly grueling, I’m sort of physically and mentally exhausted. Maybe there’s some emotional exhaustion at play as well.  Has the stress from all of the changes going on in my life perhaps taken its toll? It doesn’t help that I haven’t seen my husband in over a month. He’s usually my go-to when I’ve reached my emotional limit and need a hug/a laugh/some perspective/a pick-me-up.

Without Mr. Delectably Free by my side, I’ve channeled my emotional energy into cooking. This weekend, alone, I’ve made two types of cookies, a mousse, two types of soup and a noodle-broccoli-kale-miso salad. Hm. Maybe that’s why I’m so tired. At any rate, I’ve reached my limit and don’t even feel like loading this weekend’s photos onto my computer, which means I’m sharing a recipe that’s been sitting in my personal archives for far too long. It’s a fitting meal for those who’ve reached their emotional limit as well, since this one is both comforting and super easy.

I often forget how pasta — even gluten-free pasta — can make such an easy and fuss-free meal.  This recipe was heavily based a spaghetti puttanesca recipe featured in Everyday Food last month. I absolutely love grape tomatoes and was so excited to find a recipe that featured them in a unique way.

Spaghetti Puttanesca:

Adapted from Everyday Food

1 lb. gluten-free spaghetti of choice, cooked according to package directions

2 cups grape tomatoes, halved if large

1/4 cup olive oil

2-3 cloves garlic, pressed or minced

1 cup canned tomato sauce, plus more as needed

1/2 cup chopped kalamata olives, drained and patted dry

2 tablespoons capers, drained

Directions:

1. Heat oil over medium-high heat and add grape tomatoes. Toss and heat until tomatoes begin to pop and break down, about 4-5 minutes. Add garlic and toss for another 20 seconds.

2. Add tomato sauce and heat through. Toss with pasta, capers and olives until pasta is coated. Add additional tomato sauce if necessary. Serve immediately.

Comments

  1. says

    A classic dish and lovely job on it, Beth! :-) So sorry your hubby is away for so long. A break for a few days is fun, but a long absence is trying. I’d be cooking and baking away, too. I think having no interaction with a human at home is tiring in itself. Hope he comes home soon and thanks for sharing this recipe you had stashed away! I’ll look forward to the others you mentioned. ;-)

    Hugs,
    Shirley
    Shirley @ gfe recently posted..Five Things You Need to Know Now—2 Expos New Gluten-Free Blog Cookbooks Faces

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