Writing is one of the ways I get through the hardest challenges and share the most wonderful moments in my life.

Writing this blog has been a blessing for being able to express the intensity of emotion surrounding my monumental loss on 9/11. The support of those who leave comments and who email me has been invaluable. It is a precious gift I will never forget. You have all brought little rays of sunshine in order to provide light for a place of darkness.

My usual process is that once I give vent to the emotions burdening my heart I need to do something nurturing for the positive light to take hold and remain. Reading Laughing Wolf's post on his Sunday meal with friends reminded me of what I miss the most, cooking on Sundays for my friends. It was invariably the glue that held us all together and celebrated our love and friendship.

So for the past 2 days I've been cooking all of my deaceased friends favorite dishes: Pasta Puttanesca; Grilled Swordfish Teriyaki; Ginger/soy marinated Salmon and Chicken; Vegetarian Chili and my personal masterpiece: Curried Rice w/Braised Lamb.

I then vacuum packed most of it and gave it away to the single people in my building with which I have a casual acquaintence with. The rest, such as the Lamb dish, was for the staff at my son's school. I had the Curried rice with a delicious broiled fillet of Chilean Sea Bass that was lightly seasoned. YUM!

My toddler, who's never had any of these dishes before (I hadn't cooked them as it was too painful prior to this weekend) requested that I stop giving the food away and instead pack it as his lunch for the next week. The teachers on the other hand begged for more. Me, I was simply relieved that I was able to feel such a sense of connectedness, even if it was temporary, over my cooking.

My last outlet will be happening shortly as I head off to the gym in order to counter the wonderful effects of these gourmet feasts. This will help my endorphins get released, which will go a long way to help me maintain an uplifted spirit.

As a thanks for your support, I've published my secret (and much coveted) Pasta Puttanesca recipe in the extended entry along with its history. This wonderful recipe, which I was taught while living in Italy, has resulted in many marriage proposals. Since it's close to Valentine's Day I thought it would be a fitting way to share some love with you guys, so that you in turn can share it with your loved ones on that special day.

Enjoy!

This hearty Neopolitan pasta dish originates from Southern Italy. It was named for the Ladies of the Evening that would continuously cook this dish with open windows, in order to tempt men, on their way home, to come into their bordellos. I love this recipe in the winter because it's spicy, fast and easy!

This dish can be preceded by a light antipasto or a wonderful crisp romaine salad. It is usually followed by seasonal fruit or a sorbet, in order to help cleanse the palate. A corn or spinach spaghetti will marry well with the earthy combination of tomatoes, olives, and capers.

Pasta Puttanesca

Difficulty Level: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yields: 4 servings

1 tbs extra-virgin olive oil
6 cloves garlic, chopped
8 to 12 anchovy fillets (use the entire tin for a more robust flavor)
½ tsp of thyme
½ tsp of oregano
½ tsp crushed red pepper flakes (more if you like it hot)
a few small chopped basil leaves (optional)
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tbs capers
1 (32 oz) can chunky style crushed tomatoes
1 (14.5 oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping up the delicious sauce
Grated Parmigiano Reggiano or Romano (optional)

In large pot of boiling water, cook pasta according to package directions. By the time the pasta is ready the sauce should be done.

In a large skillet, heat olive oil over medium heat. Add anchovy fillets, garlic, thyme, oregano, (basil) and red pepper and cook for 1 minute or until garlic is golden brown. Add tomatoes, olives, and capers, bringing it to a boil over high heat. Reduce heat to medium-low and cook until sauce is reduced to your preference and flavors are well blended.

Drain pasta. When pasta is drained of all liquid, pour it over sauce, add the chopped parsley and toss to combine while skillet is over the range. Mix for about a minute then pour all the contents into serving bowl.

Serve immediately with a few sprigs of fresh parsley and basil leaves as a garnish.

Posted by: Michele at 02:31 PM | Comments (3) | Add Comment
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