I have been cooking more than normal since the pregnancy now that food is becoming more appealing to me. I am starting to look forward to some meal times and I am having to remind myself less and less to eat. Mealtimes are becoming less of a chore for me. They are not up to where they were before, where I looked forward to the next one, but I am no longer dreading what I will eat next. I am also not having to worry about sickness as much. I still feel nauseated at times, but not the every minute deal like I felt before. New challenges have sprung up- such as every night I feel a pain in my right rib. I think it is my stomach being pushed into my ribs, but I am not for sure. I know my organs are shifting around to make room for the future little vegan one, but I just don't know where they are being pushed.
It is still warm here, in the 80's and our produce box through our CSA is flourishing. I am happy that we are still getting pints of cherry and sungold tomatoes. We are also getting larger varieties of tomatoes. They are amazing, as usual. One night when I looked at the pint of sungolds, I thought puttanesca. Lucky for me, we had kalamata olives in the fridge. I had everything I needed to make a simple puttanesca dinner.
I am not an expert on the original as it contains ingredients that I do not consume. However, as a note of substitution, I used pepperocini instead of anchovies for a mildly spicy bite. The other change was that I used sungold tomatoes instead of roma or other red tomatoes. Sungolds are orange and a bit sweeter.
- 12oz gluten free pasta
- 1 garlic clove
- 1/4 cup pitted kalamata olives, chopped
- pint of your favorite tomatoes, chopped
- 3 or 4 pepperocini- chopped
- Olive oil
- Ground pepper
Cook the pasta according to the directions. Meanwhile, place the olives and garlic in a bowl and use a pestle to grind the two together to make a paste. If you don't have a pestle, chop both the garlic and olives small- set aside.
In a medium pan, heat a little olive oil and add the tomatoes. When simmering, add the garlic and olive mixture and pepperocini and continue to simmer. You can cook this for as little or as long as you like. I like to have the tomatoes break down a little bit and I cook for about 15 minutes. Add ground pepper to taste.
When the pasta is done add a little more olive oil to the pasta so that it doesn't stick. Then add the sauce and serve.