Something Fishy.

I'm not a big conspiracy guy. Things are usually exactly as they seem. That doesn't mean that all kinds of people don't try to sneak all kinds of things in on you when you are not looking. Sometimes a fairly average new wave band throws a little Nona Hendrix and some P-Funk into the mix and you get a breakout album.


Sometimes a news story gets a little twist so it fits our preconceived narrative a little better.



When you follow it on the news it seems to be about a bunch of public workers that don't want to take benefits cuts to help their cash strapped state. In reality the union had already agreed to talk about cuts, then the state legislature put a provision in the budget bill that would end the right of state workers to collective bargaining. (Fire fighters and police would be exempt. Let's not ruffle the groups that have good PR with the public). Maybe you don't think state workers should be able to collective bargain. FDR didn't and he isn't exactly a raging right winger. Still news should tell you 'The News" not what makes you react or makes you comfortable or fits a preconceived narrative.

Hidden secret stuff. Sometimes it helps, sometimes it confuses the issue, and sometimes it makes stuff taste awesome.!

So we are going to make a puttanesca sauce today. Seems right for the end of February. Puttanesca
isn't your standard issue red sauce because you are going to punch it up with Anchovies.

                                                        Tamorlan

I know, you're going "Ugh! fish! and I hate anchovy pizza!" well calm down. Anchovies just bring salty, earthy, goodness to the party if you add them at the right time.

1. Heat some oil in a frying pan. (not the cast iron one, this recipe is acidic. Iron no like.)
2. Add some anchovies. If you are using tinned just throw in the whole thing, but if they are jarred save some for a Caesar salad, or just for later.
3. Stir them around under medium heat. Eventually they will just melt away.
4. Now add red pepper flakes( use your own discretion but remember you can always add more later, you can't take any out) and 6 or more cloves of garlic, minced. No need for salt here the anchovies are salty enough.
5. Add a 28 ounce can of crushed tomatoes + a 14 ounce can of diced tomatoes.
6. Add a bunch of chopped up black olives and a spoonful of capers.
7. Time for salt (careful, try it first) and pepper.
8. Let it bubble, then turn it down to a simmer. 10 minutes and it's done.
9. Cook a pound of your favorite pasta, drain, saving a half cup of the water. ( remember the salting trick from our last pasta dish? No? Why do I bother. Your pasta water should always be ocean salty.)
10. Pasta goes back in the pot, back on the heat, add a couple of big ladles of the sauce. Mix everything around, toss in the water if things look too dry.
11. Serve with plenty of grated parm, a salad(with anchovies on top) and bread(Not that bread! I told you not to bother unless the bread is good stuff)
12. I chiffonade of fresh basil or some chopped flat-leaf parsley over the top would be nice

Puttanesca literally means " Whores pasta" which is why it wasn't part of our Valentines meal (bad Karma at the table). The anchovies can be used the same way in almost any cooked sauce to add depth.

                                          nishidaryuichi