Icarus's blog: "Hurts to watch."

You know I can't leave a good thing and not make it better.

Part two of my not that remarkable but quite good putanesca is a complete rewrite with similar technique.

>>

if that made sense.


So back up a tick on this whole process
stick to the stuffed olives getting mashed and added with brine and filling.

It's still awesome.

Now- huck the whole soynuts and average tomato sauce for a completely run of the mill
perfectly normal
overpriced artichoke/tomato spread.






Yup.

I spent a little money.

But this is a funky vegetably chunky variation I can get behind. And it was born of necessity because all the tomato sauces at my usual deli were... well... crap, so I if I was going to spend $7 on a tomato sauce, I figured I'd get one that I couldn't
MAKE
for $2.

Well... thing is I can still make this sauce for $2
and here's how


one small can (6 oz) tomato sauce- chunky, smooth- whole
whatever your preference, and getting the "italian style" (which is just loaded with salt and dry basil or oregano or both) would be fine
one 6 oz jar of artichoke hearts- and if they're not already minced fine go ahead and do that yourself
I'm assuming you have a knife and a clean cutting surface.
Badabing
you now have about 2 servings of this sauce. You can even use the reserve liquid from the choke hearts if you want.

Now the secret to my putanesca is the vinegary olivey quality
so play it up.

Simple, wonderful
and I even picked up some fresh (as in still in a floating vat of goo) mozorella.
Serve with your favorite pasta, your favorite cheese, your favorite liver (about a table spoon), your favorite ground meat.

And yeah, I picked up liverwerst just to put in this sauce.

You're welcome.

Next up- I've got another bug in my brain to get out
my Armored Core 4 completely working and visibly similar Sinanju.

... what's sinanju?
More on that in a second.
But you should already know.