As coincidence would have it, I wrote this blogpost about a week before the ‘intelligent lockdown’ (as our Prime Minister has proclaimed it) started. For a while I thought this might not be the right time to post about ‘emergency pasta sauces’ as people are probably sick of that type of food by now but then I figured, why not. It is the epitome of easy to make food, and let’s be honest: even with a sudden overflow of free time you sometimes need something easy to make. Furthermore, there will (hopefully) never be a time where this is more applicable or relevant to the situation, so why not post it now!

One of the (many) things my mother has taught me is the importance of stocking up on certain items. My boyfriend often jokes that should some sort of disaster happen, we would be fine for weeks because of our very well-stocked provision closet (this part cut a little close to home, but WHO’S LAUGHING NOW THOUGH!). Certain items are a staple there: tomato paste or passata, dried pasta, garlic, capers, olives (and more of course, such as rice, coconut milk and so on and so forth but I’m trying to build to something here so let’s just focus on the pasta stuff).

Whenever we would return from holiday, my mom would whip up an ‘emergency pasta’ which would often be either be a variation of all’arrabiata or puttanesca. I say variation of, as I am unfortunately allergic to (shell)fish and therefor the anchovies had to be omitted from the sauce. As I don’t want to burden you all with my afflictions, I am graciously placing it back.

Pasta All’Arrabiata
I mean, this one is just stupid easy but somehow always tasty. Although I might be subjective to the taste of childhood memories here..

For 4 persons (approximately 450 kcals per serving but who really cares at this point?)
• Olive oil
• 2 or 3 pepperoncini, bruised (or whatever chilies you prefer)
• 4 garlic cloves, finely chopped
• 600g canned chopped tomatoes
• 400g pasta
• OPTIONAL: Basil leaves, torn / parmesan, grated (if you want to fancy it up a bit).

Cook the pasta as you normally would. Heat the olive oil in a frying pan on medium (so as to not immediately burn the garlic once you add it) and add the garlic and pepperoncini’s. Stir in the chopped tomatoes, gently breaking them with a wooden spoon or spatula, reduce the heat to low and let simmer until the pasta is cooked. Add salt + pepper to taste, stir in the (drained) pasta and the optional toppings, if you have them at hand. That’s it!

Now, I prefer to leave the pepperoncini’s in the pasta like tiny hot surprises, but you may want to warn people of their presence (or don’t and just watch their expressions change when they find it).

Pasta Puttanesca
This is very similar to the All’Arabiata, albeit with a few extras (I really hope I’m not insulting any Italians with that phrase..)

For 4 persons (approximately 500 kcals per serving ok fine I care)
• Olive oil
• 2 or 3 pepperoncini, bruised (or whatever chilies you prefer)
• A few anchovies fillets (from a can, however many you like but at least 4), chopped
• 4 garlic cloves, finely chopped
• 5 tsp black olives, chopped
• 2 tsp capers
• 600g canned chopped tomatoes
• 400g pasta
• OPTIONAL: Parsley, chopped / parmesan, grated

Start out as you would with the all’arrabiata, but add the anchovies with the garlic. Cook for a minute until the garlic gets some colour (and the oil starts smelling amazing) and add the tomatoes (gently break them up again), capers and olives. Let it simmer for about 15 minutes on a very low heat: use this time to cook your pasta. Add pepper to taste (the anchovies should take care of the salt levels) and add the parsley and parmesan if you wish.

More quarantine cooking to come..!