Jm's perfect pasta puttanesca
Pasta and macaroni
Italian cuisine
Pasta Puttanesca was in my cooking repertoire for years, but my friends JM's version is far superior. My admiration is without snark or sarcasm (although she may contribute some of each in the 'comments' section). The sauce clings to each piece of penne, slicking it with oil that is infused with garlic, tomato, and an unholy amount of anchovy. Although the recipe calls for way more anchovy than seems reasonable this sauce doesn't taste fishy - there is just flavor in every corner of your bowl thanks to those chovies. Briny olives and capers are tamed by the biggest surprise ingredient - lemon wedges squeezed into the sauce as it finishes cooking. When you're slurping down your Puttanesca, squeeze the last drops of lemon juice into your bowl to addd even more brightness to the sauce. <br />
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