Pasta Puttanesca and the Culling of a Cookbook

Some cookbooks are born bad. They look great, the recipes have potential, but each time a recipe is tried and the results are eagerly anticipated, the food creation is disappointing or even inedible. Such is the case of Big Vegan by Robin Asbell. She's a well known chef, food writer, and the author of two other cookbooks but this one just isn't working for us.

For lunch today I made a one pot rice curry which is now in the garbage.

This book is heading out the door. But before it does, there is ONE recipe that must be copied as it is terrific. So no, not all the recipes are bad but if there is only one in every ten, it becomes a big risk to keep trying them out. You may find the book awesome (it's on sale at Save-On-Foods at the moment if you want to give it a try) but it's not for us. If you want our copy, let me know before Tuesday night and I'll save it for you to try. If no-one cries out to save it, it will jump in the box for Big Brothers and Sisters that is being collected on Wednesday.

Pasta Puttanesca (Street Walker Pasta)

1 pkg whatever pasta you like

2 tsbp olive oil
1 cup chopped onions
2 garlic cloves, minced
1/2 tsp red pepper flakes
6 roasted red pepper halves from a jar, rinsed and chopped
1/4 cup black olives, sliced
1/4 cup green olives, sliced
2 tbsp tomato paste (buy this at Med Market in tubes)
2 tbsp capers
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp salt

Cook your pasta.

In a large saucepan, heat the oil. Add the onions and fry until soft and golden, about 10 minutes. Add the garlic and pepper flakes and cook about 3 minutes. Don't let the garlic brown. Add all the other ingredients. Reduce the heat to medium-low and let the sauce simmer until thick. That's it!