in the kitchen with: linda xiao’s pasta alla puttanesca – Design*Sponge

When we first started this column in 2007, we had a lot of pasta recipes. We had so many that we tried to branch out into new things. Since then, the column has been in continual evolution, first moving away from cupcakes to more sophisticated and varied sweets, and then transitioning from almost exclusively vegetarian fare to seafood and meat. Now we feature as many non-American recipes as we can get. This week, we return to pasta with a recipe for Pasta alla Puttanesca (always remember the “-esc-a,” or you’ll end up saying something not so pretty) from freelance writer and photographer Linda Xiao. This is one of those recipes that I never tire of eating. A foodie’s cupboard will almost always be stocked with these items, so I imagine many of you will be able to throw this together over the weekend. For those of you who don’t have these ingredients already, there’s no time like the present to start stocking them! — Kristina

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