I first stumbled across a Pasta Puttanesca-like recipe a few years ago when I was trying to put together a meal from the meager supplies I had in my cupboards and fridge. I usually always have a tomato on hand and with some capers, canned tuna, and some questionable parsley, I had a quick and easy Italian dinner.
parmesan, to taste
This pasta is so easy it practically cooks itself. Heat up the oil and cook the chili flakes, garlic, and anchovy fillets until the garlic is golden and the anchovies dissolve. Add the capers, olives, and tomatoes with their juices. Simmer the sauce for about 10 minutes, or as long as it takes to cook the pasta. Mix everything together and top with parsley and parmesan.
We had some leftover butternut squash so we decided to whip up an easy soup to sub for our usual salad. The sweetness of the squash was a nice complement to the saltiness of the pasta.
Sautée the onion until golden and add the garlic for a few minutes more. Add the squash and cook until just brown around the edges. Deglaze the pan with the wine and toss in a few sprigs of thyme. Combine with the stock and simmer for 15-20 minutes or until fork tender. We like to use our burr mixer to get the soup to a creamy texture but a potato masher would work for a chunkier version. Finish with a swirl of crème fraiche and chives.