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Vegetarian Puttanesca for Two




Easy pasta putanesca- with gluten-free spaghetti.

Oh, you paint, too? is the faint, flat interest we get, we artist's wives who paint. Inevitably followed by, Isn't that difficult? In fact, I assure them, it couldn't be easier. (Try being married to a real estate agent who sprays Sun-In in his hair, I want to say, but don't.)

The scene is my husband's art opening and I play my role with decorum, clutching my plastic cup of Australian Chardonnay.

Do you compete? Darling, this question says a lot more about you than than me. No, I always answer, trying not to audibly sigh. We mutually admire. Then comes the big one. The favorite question.

Does he influence your work? (The subtext being, of course, he is the man, after all.)

I influence his, I answer, slugging down the last warm drop of wine. They will smile their awkward smile at this and wobble toward the grapes and brie. The word tedious comes to mind.

I catch my husband looking at me through the peanut nibbling crowd. He raises an ironic eyebrow. I laugh. A sparkled perfumed woman leans in to him for a kiss on the cheek. He is polite. I will tell him later he smells like Bloomingdale’s.

At home he will make me an ice cold vodka martini. We will kick off our shoes and eat spaghetti to Chet Baker. So what's on your agenda for tomorrow? he will ask. Maybe painting, I will say with a yawn. Or blogging. I'm not just an Artist's Wife, you know. 

Nope, he always says. You're the cutest girl ever.

Yeah, I remind him, You're lucky I'm a new-school feminist.




Easy Vegetarian Puttanesca Recipe

By Karina Allrich 

Stir together ingredients invoking passion and apparently you have a Harlot's Sauce. Perhaps wives should pay more attention to the contents of their pantry.

Fire roasted tomatoes, garlic, hot pepper flakes, jalapenos, a spoon of basil pesto, and tart little caper buds create a spicy melange that will bring him or her to their knees.

1/2 package Tinkyada Pasta Joy Spaghetti
Sea salt
Extra virgin olive oil
4-6 cloves garlic, chopped
1 14-oz. can organic fire roasted diced tomatoes with juice (Muir Glen is tasty)
1 tablespoon chopped jarred jalapenos
1 tablespoon rinsed capers
1 tablespoon basil pesto
1 generous splash balsamic vinegar
2 shakes of hot red pepper flakes

Option: add grated Parmesan for serving

Put on some jazz. Pour some Italian red.

Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions- just until al dente.

Do not over cook it. I mean it.

Meanwhile, pour a generous amount of extra virgin olive oil into a deep skillet and heat it gently over medium heat. Toss in the garlic and stir for a minute; add the tomatoes, jalapenos, capers, basil pesto and a splash of balsamic vinegar. Shake some hot pepper flakes in, to taste.

Drain the cooked pasta and pour it into the skillet; stir gently for a minute to coat the strands.

Serve in warm shallow bowls with torn off pieces of gluten-free focaccia to soak up any sauce left in the bottom of the bowl.

Serves 2.



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