buttercup

I have made spaghetti puttanesca, like, four times in the past three weeks. It's so great. All the ingredients are things we normally have on hand, and you can ad lib if you don't have one or two of the ingredients. I add the wine—it's listed as being optional, but I can't imagine not adding it; I love to watch it reduce. And the best thing of all is that, if you don't add the onions and use a can of sliced olives instead of slicing them yourself, all you really have to do for dinner is put stuff in a pan.

(I also recommend trying kalamata olives instead of black olives if you're in the mood for kitchen work.)