A Scientist in the Kitchen

I didn’t realize that Pasta Puttanesca is quite simple to make until I read about Abby’s recipe (of Eat the right stuff), my partner for this month’s Taste and Create challenge. This event is hosted by Nicole of For the love of food where participants get a partner and cook each other’s dish. What makes this event really special is that my partners have been from half way around the world. Last December, I was drooling over Val’s potato dishes. Now, it’s pasta time!

I simply love pasta. The use of anchovies, however, is not common in Philippine cooking. We do have anchovies, but it is usually salted and dried, then fried and pair with rice for breakfast. But anchovies in olive oil? Hhmm…

I followed Abby’s recipe for Pasta Puttanesca, except for the fresh chilis. Instead, I used chili flakes. Towards the end of cooking, I add a dollop of tomato paste to round off the color and texture. My mom was curious about this dish, too. Usually, when we have pasta, it usually involves the whole nine yards - meat, tomatoes, cheeses, etc… When she saw me just preparing olives, capers, fresh tomatoes and anchovies, she asked “That’s all?”. We both loved this dish and plan to make it again soon.

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