Creamy Pasta Puttanesca

I couldn't pass up posting the cat humor (check it out below), but here is my real post for today.

Sometimes I can’t believe the things I do. When I made the Pasta Puttanesca the other day I made extra for lunches and tripled the sauce recipe to match the pasta I was cooking and I’ve learned not to do the conversion in my head as I make the dish, but rather to convert and write it down. As we were eating the dish, in spite of my loving it, I thought it was a little too hot and Bev thought it could use a little more sauce. As I was re-reading my blog post about it the next morning, I realized that I had tripled everything but the tomatoes – duh.

So we needed to do something to get the leftoves back on track. I estimated how much pasta was left over and decided how much more sauce was needed, but Bev suggested we go a step further and make it a cream sauce. To accomplish this, I added three ladles of extra tomato sauce, 2 ladles of cream, and a ladle of grated romano cheese to a skillet and cooked until the cheese was melted then adjusted the salt and pepper.


While this was cooking, I reheated the pasta leftovers in the microwave then tossed the two together in the pan.


I considered siding it with bread or salad, but I was so sure it would be good, I wanted to eat the pasta until full – and I was right.


It was delicious and as much as I liked the regular Puttanesca, I think I liked this better - I really like cream sauces. Next time it will be the regular dish for the first meal with a good bit of extra sauce then a seasoned cream and cheese addition for the leftovers.

Have a great day and thanks for stopping by.

Larry