Thursday, May 31, 2012

TS-19 (part 1): CDC Pasta Puttanesca

Dr. Edwin Jenner opens the metal blast doors to allow our brave Group entrance into the CDC. They must submit to blood tests as the price of admission. 

Once inside the underground facility, they think their problems are solved. However, they soon learn that Dr. Jenner is the lone survivor and that after the military cordon was overrun, all of the other scientists either fled or "opted out." They are understandably crushed by this revelation.

But for the moment, safety, hot water, food (and wine) are a welcome distraction.

Dinner gets raucous very quickly with the addition of free-flowing red wine. Jenner would have generously opened up the larders of the CDC for his unexpected guests. After the lengthy trip, a carbohydrate-rich meal would have been ideal.

Pasta Puttanesca fits the bill. It contains only pantry ingredients but is packed with flavor, thanks to the addition of anchovies and olives. Break out any bottles of red wine your Group has managed to scavenge. 

And be sure to serve it all on authentic CDC kitchenware and glassware, purchased straight from the Atlanta IKEA.

Take a shower before you go to bed. Breakfast recipes will come in our next blog entry. Sweet dreams....

And when the dead rise; don't get stuck in the library with Shane.

Pasta Puttanesca

1 pound whole wheat spaghetti
1 Tbsp Olive Oil
2 tsp Garlic powder
1 Tbsp Dried Parsley
1 can (6 oz) pitted black olives, sliced
1 small jar capers, drained
1 can anchovy fillets
1 tsp. crushed red pepper flakes
1 -14 ounce cans diced tomatoes
1/4 grated parmesan cheese

Bring a large pot of water to boil; add the pasta and cook according to the package directions for al dente preparation.

Heat the oil in a large Dutch oven over medium heat. Add anchovies (undrained) and cook until they begin to melt. Add the parsley, olives, capers, garlic and crushed red pepper to the skillet. and saute for 2 more minutes. Add the tomatoes (do not drain) and simmer for 10-15 more minutes.

When the pasta is al dente, drain and add to Dutch oven, tossing well with sauce. Top with cheese and serve.


  1. Ripley here, love your blog- how about dong a blog entry you know where?

    Great recipe, terrific writing too-your blog is a joy to read. Thanks!

    1. Thank you so much RIpley! I appreciate that. It makes my day!

      And where?

  2. This looks delicious! Any reason to use olives, capers and anchovies is a good one at my house!

    1. Thanks Carmen; I do think capers make everything better. Except ice cream.

  3. Had this for dinner tonight! Yum! I didn't see any zombies around so I added some fresh basil at the end to round it off. ;) Thanks for the recipe!

    1. I'm glad you liked it. If the Zombie Apocalypse comes; I am definitely going to make the effort to have an herb garden wherever I end up!!

      ; )