Hey everyone here is just a quick post showing a delicious pasta dish I made for dinner the other night!
This is my version of a puttanesca pasta without the olives. I love olives, and have nothing against them in any way, I just didn’t have any on hand for this dish. 🙂 Instead of olives, I substituted an anchovy balsamic reduction which was poured over fried capers. A funny fact I found out recently about puttanesca is its interpretation in English. Well, I will just let Wikipedia.com do the dirty work:
Instead of a full on recipe, I am going to try a slightly different format for this post and will just show the pictures that my girlfriend kindly took while I cooked, and explain things along the way. If you have ANY questions about ingredients or technique, please let me know with a comment!