sour sweet bitter spicy

Linguine Pseudo-Puttanesca (“literally, ‘whore’s spaghetti’ in Italian”) and Guacamole

Pasta:

• Zucchini (extra)
• Tomatoes
• Anchovies in the small tin cans or jars
• Garlic (chopped)
• Olive Oil
• Salt and Pepper
• Pasta
• Chili peppers (missing)
• Olives (missing)
• Capers (sort of, came with the anchovies)

1. Boil a pot of water and cook the pasta. Throw in a little bit of olive oil and salt.
2. Heat garlic, chili peppers, capers and anchovies in olive oil over medium heat and stir until garlic is lightly browned.
3. Throw in tomatoes, zucchini, olives, etc. and mix. Cook until veggies are tender.
4. When pasta is ready, toss everything together.
5. Eat.

Just like any other basic pasta recipe. A better recipe by Mark Bittman is here, but he’s snobbier about what kind of anchovy you should use. What I like about this pasta is the rich saltiness of the flavor and the easy addition of veggies. If you don’t like fish or the lovely pungent smell of anchovies, then this is not the recipe for you. I could happily add five tins of anchovies but if you fear offending the olfactory organs of your roommates, then they should suck it and open their minds and noses. Sorry, I have little patience for the American obsession with sterility.

Guacamole (kit from Trader Joe’s is ace):

• 2 avocados
• 1 small white onion
• 2 small tomatoes
• 1 small jalapeño pepper
• 4 cloves of garlic
• Half a lime’s juice
• Salt & pepper

1. Prep and dice everything.
2. Mash together.
3. Eat.