This recipe was created on a Sunday night. I was in the mood for pasta but I also wanted to use up my veggies from the week before they went bad. Then I remembered this pasta my grandmother used to make called Pasta Puttanesca which translates in Italian to… “spaghetti in the style of a prostitute”. Sounds rude but it is what it is! The idea behind is that it’s easy to make in between clients and to use up what you have in your fridge. Traditionally, pasta puttanesca has anchovies, garlic, capers and olives but I did it my way and I have since made it many times and it is BEYOND. I love to make this dish with quinoa noodles, but it can be done with any noodle of your choosing!
No products in the cart.
What kind of pasta do you always make? Chickpea, whole wheat, etc.? thanks!
it really depends on the recipe. This recipe I generally like to use quinoa & brown rice spaghetti. I never use whole wheat as it contains gluten but if you don’t eat GF, it’s a good option. I prefer lentil pasta over chickpea, I find it easier to digest. XO