Monday, March 15, 2010

Food Poem of the Month: March


Puttanesca

Before I gave up wondering why everything
was a lot of nothing worth losing or getting back,
I took out a jar of olives, a bottle of capers,
a container of leftover tomato sauce with onions,
put a generous portion of each in olive oil
just hot enough but not too hot,
along with some minced garlic and a whole can of anchovies,
until the mixture smelled like a streetwalker's sweat,
then emptied it onto a half pound of penne, beautifully al dente,
under a heap of grated pecorino romano
in a wide bowl sprinkled with fresh chopped parsley.
If you had been there, I would have given you half,
and asked you whether its heavenly bitterness
made you remember anything you had once loved.

By Michael Heffernan, from The Night Breeze Off the Ocean.

3 comments:

  1. i <3 this! and that u have a pic of yr puttanesca at the top. funny that it IS also a recipe. and a fave...

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  2. I heard that Italian name before, but never knew what it was. Looks scrumptious.

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  3. And actually, I was remiss in not linking to my Puttanesca recipe! It is here: http://denasrecipeexchange.blogspot.com/2007/10/winstons-pasta-puttanesca.html

    ReplyDelete

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