Tuesday, April 20, 2010
So with these ingredients, and a little white wine, I put together a dish that was inspired partly by pasta Amatriciana (the prominent features of which are a bacon-like pork product and crushed red pepper) and partly by pasta Puttanesca (another kicky dish, with olives, capers, and anchovies, although I didn't have the latter on hand). Turned out to be a good marriage of the two, a peppy, and peppery, bowl of comfort food that didn't take five hours in the kitchen. It might have been too spicy for Grandpa. But I'm sure he would have liked that garlic.