“Emergency” pasta

There are many stories behind pasta puttanesca, as you might expect, since the name derives from the Italian for lady of the night.  Some say the pungent aroma was intended to attract potential customers.  (Hmm.)  Others say the sauce was made from odds and ends in restaurants, and served up to the ladies at the end of the evening.


Perhaps the most likely, though least interesting, interpretation is that puttanesca can be made using just pantry stapes – tomatoes, garlic, olives, capers, anchovies.

When I’m hungry but haven’t been to the grocery store lately, I have a similar secret weapon, but it isn’t puttanesca.


My fall-back, “emergency” pasta recipe is just as easy and quick, though.  It only takes a few ingredients to make a dish filled with strong, bright flavors that always makes me happy.

There’s lots of garlic, heat from red pepper flakes, Parmesan, and tart lemon juice.  If the fridge is completely bare, I can manage without the lemon, but it’s really vastly better to have it to cut through the spicy, garlicky flavors.




“Emergency” pasta
1 tbsp olive oil
1 tsp red pepper flakes (this is spicy; use less if desired)
2-3 cloves of garlic
Juice from half a lemon
Pasta for one serving 
Parmesan for grating




In a small saucepan, heat oil with red pepper flakes over medium heat.  Put garlic through press into oil and cook just briefly.  Remove from heat and add lemon juice.


Meanwhile, cook pasta in salted water until al dente, then drain.  (I just fish it out using a wire strainer and put it directly into a bowl.)


Toss pasta with sauce, and grate fresh Parmesan cheese over it before eating.


Serves one.