Growing up, each weekend the process was the same: first I would scour my collection of cookbooks and, without fail, choose the most complicated one I could possibly find to tackle. Next came the well-practiced whiny parental nag (pout inclusion dependent upon circumstance) to schelp me to a grocery store, soon followed by a creative justification as to why the 20-something ingredient list I had carefully bulleted was totally and completely necessary. Upon eventually getting everything I needed, I would then begin The Great Meal Preparation, lasting several hours, which was inevitably coupled with The Great Kitchen Mess. All this for a meal that was usually mediocre, at best. Perhaps this is why video games were invented.

At any rate, though my style of cooking has clearly improved over the years, there are still a few recipes from way back when that stand out in my mind as true successes. One in particular is a pasta puttanesca. With a savory, satisfying Italian flair, this dish is in the “frequent favorite” category.  Of course, I’ve since revamped this recipe to shine in a more nutritious light, and low and behold I do believe it’s far better (and simpler!) than the one I made growing up.

Here’s my recipe.

Nutritional perks: Low carb, High in healthy Omega Fats, Alkaline-forming, Full of trace minerals, Gluten-Free, Antioxidant-Rich