so i’ve been on this italian food kick lately. i’m trying to familiarize myself with the ingredients used in italian cooking. mostly southern italian. i had this really good spaghetti puttanesca in NYC a couple weeks ago and it seemed easy enough to make. it was actually harder than i expected though. mostly in terms of portions. i followed this recipe, for the most part. where did i go wrong? i think i should have used more canned tomatoes. probably a different kind too. with recipes this minimal, good ingredients are key.
i was sort of afraid of the capers. the bottle said “rinse before using” as if it was warning me. what is a caper and why is their brine so dangerous? welcome to oink oink.
side note - picture sucks, i know. i’m using my iphone. i’ll get the best pictures i can with that guy till i can find/buy a real camera.