Hey everyone!  Today I was in the mood for some pasta.  Olives and Capers are my favorite combination.  A few years back I taught olives were gross!  I never ate them, until one day I tried them and since then I have loved them.  I often like to use the combination of capers and olives into my dishes.  Today I made a simple pasta dish with capers and olives.  Pasta Puttanesca is really easy to make.  Here’s how I made it today.  I made enough for 2-3 people.  I also put some yellow squash because I had it on hand and it was getting kinda lonely in the fridge.  Here’s a quick recipe on how to make it. 

Pasta Puttanesca

Pasta Puttanesca

Ingredients
1 shallot (Optional)
20 oz can of whole tomatoes
Handful or two of olives
Pinch of thyme and oregano
Couple of tablespoons of capers
Salt And Pepper to taste
Red pepper flakes to taste
5 Garlic Cloves
Half Pound Spaghetti

Bring a pot of salted water to boil. Heat a pan over medium high heat. Add some oil. Add the shallots and garlic and saute for 2-3 minutes. Add the tomatoes and bring to a boil. Meanwhile add the spaghetti to the water. Cook the sauce for about 15-20 minutes. Add the olives and capers cook for a few minutes more and that’s it for the sauce. Mix in the pasta. Add some chopped fresh basil or parsley on top of the pasta. I also sprinkled it with some Almesan from v’con.

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I was also craving something sweet so I made some chocolate raspberry cookies from v’con.  I lowered the almond extract on them because because if I use the whole teaspoon they taste like almond cookies.  These cookies were really good!  I look forward to eating more of them!!
chocolate raspberry cookies

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