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Pleasing Pasta Puttanesca

I hide it well on this site. I aim for variety, so I avoid posting too many of these. But you should know, my friends, that I am a short skip away from being addicted to pasta. It’s just SO easy to make! *Lowers head in shame* I’m even considering giving it up for Lent again this year. I did this 2 years ago and it sucked. At least I have one more day to make up my mind! (Oh, by the way, Happy Fat Tuesday!)

I rock at making a killer pesto pasta. I consider it one of my safety dishes (dishes I never screw up and are tried-and-true crowd pleasers). After trying this recipe, I think I have a new dish to add to that very short list! This pasta puttanesca was picked out of Spitler & Yoakam’s 1,001 Best Low-Fat Recipes.

It has all of the makings of a great keeper recipe: it’s easy, colorful, flavorful, and the ingredients are readily available and reasonably cheap! The sauce consists of onions, garlic, Canadian bacon, a couple of cans of diced tomatoes, green olives, basil and crushed red pepper. I really didn’t think it would come together quite as nicely as it did. Don’t get me wrong, the combination sounded good, but both Ian and I were surprised by how delicious this sauce proved to be.