Inspiration
Pasta puttanesca, with green olives (because we didn’t have black ones in the pantry). Remember that pomodoro sauce we cooked up not too long ago? The beauty of making a ton of pomodoro sauce with 10 pounds of tomatoes is always having it in the freezer when hunger strikes. All you have to do is sauté a can of anchovies, some minced garlic, onions, capers, add the olives, throw in a little oregano, and mix in the tomato sauce. Boom! A perfect puttanesca to mix with any pasta.
Oh, and here’s a little reminder: for that flawless pomodoro sauce, peel ripe tomatoes (the process is made easier by briefly soaking them in hot water) and get rid the seeds. In a pot, sizzle some garlic in olive oil, toss in the tomato pulp, season with salt, add some dried chili flakes, if you like a kick. Let it simmer on low heat for over an hour. Easy peasy!”