Doc Cooks…………yes, physicians do cook, and, per the dietitian here—quite tasty and healthy! I recently enjoyed “Spaghetti Putanesco”, salad, wine, and great conversation with friends. An interesting addendum to the story, he (MD) manages his diabetes and a few cardio issues with cooking healthy, walking 4 miles regularly, managing his weight and fitness with lifestyle—a great example for everyone.
I love being introduced to new healthy, quick and convenient meal ideas. Putanesca is an Italian pasta dish invented in Naples in the mid 20th century. The ingredient list is short and no meat except the anchovies which are definitely not detected in the dish.
- 1 lb dried pasta
- 2 cloves garlic, chopped finely
- 1 handful capers, soaked in water and drained
- 2 handfuls black olives, large pitted
- 12 anchovy fillets, roughly chopped
- 1-3 dried red chilis, crumbled
- 1 tbsp dried oregano
- Extra virgin olive oil
- 2 cans (14 oz.) tomatoes, drained and chopped
- Fresh basil
- Salt and pepper
Cook pasta in salted water to aldente. Meanwhile, sauté garlic, capers, olives, anchovies, chilis, and oregano in a little olive oil for a few minutes. Add tomatoes—simmer 4-5 minutes until a lovely tomato sauce consistency develops. Remove from heat. Pour over cooked pasta and toss. Rip fresh basil leaves over it; salt and pepper to taste. Drizzle with a little olive oil.