If I didn’t have things like hummus week or food based on pop culture references to keep my recipes varied, I swear this blog would be 98% pasta or noodle recipes (compared to the about 60% that it is now). I just crave noodles all day every day. It’s usually a Thai or Vietnamese noodle for lunch, and a hearty Italian pasta for dinner. PASTA! This one is a classic lasagna but with a pungent puttanesca sauce instead of the usual meat sauce. It also has some zucchini layers spliced in with the pasta.
Onion and anchovy first.
Then a handful of olives and capers.
Tomato paste. Then some crushed tomato and this sauce is ready.
Thinly slicing zucchini.
One layer in between every pasta layer.
Brush the sauce on to keep it a light coating.
This tasted enough like my classic lasagna that I was addicted, but enough different that I was interested.
Also oozy cheese. That’s it for today from the pasta in my beard!
- 2 tablespoons chopped anchovy or anchovy paste
- 1 onion diced
- 3 cloves garlic
- 2 tablespoons chopped olives
- 1 tablespoon chopped capers
- 1 small can tomato paste
- 28 ounces crushed tomato
- Make a puttanesca sauce by sauteing some anchovy in with an onion before adding a few cloves of garlic. Then a handful of roughly chopped olives and capers, followed by a can of tomato paste. Stir that around a bit, then add in a large can of crushed tomatoes and stir letting it simmer for awhile. Toss in a cup or so of water to thin it out a little. Taste the sauce and add the olives and capers and anchovies to your personal taste, depending on if you want this sauce to be super pungent or not.
- Then just layer up a normal lasagna with some sheets of pasta, sauce, ricotta and mozzarella, splicing in a layer of shaved zucchini in between every pasta layer. YUM!