Facebook fans, Instagram, Snapchat, engagement metrics, cookbooks, employees, video. I’m glad you’re all enjoying my recipes. Remove the sauce from heat, and stir in the olive oil and almost all of the chopped parsley, reserving some to sprinkle on the finished bowls. Thanks, Allison! You have a couple of amazing ones with pesto or tomato sauce, but I also really like pasta without sauce. I love your blog and come back to it over others because 1) I can trust that whatever I make will be good, and not riddled with errors 2) the recipes are attainable for a busy mom to make on a weeknight 3) your site is clean and simple and not trying to do too much. Hey Alexandra! Loved this with chickpea linguine (banza) and zucchini noodles together! (I mostly make your salads and entrees, just because I don’t tend to make many desserts or drinks, but everything always looks delicious). I honestly haven’t looked in awhile! I hope to come up with a good solution once I finish the cookbook. I think I’ll have a solution for you soon, though! a joy. Add garlic, olives, capers, red pepper flakes and oregano to the skillet, and saute for 2 minutes more. Hi Jill! This spaghetti alla puttanesca recipe popped out to me because it’s a lighter pasta dish that calls for mostly basic pantry ingredients. Lastly, I’d love to see you do more smoothies, as I make those often and it’s such a convenient way to get in your fruit and vegetables for the morning, as well as something rich in protein, like nut butter or the likes. Videos would be fab! I started cooking by weight (grams/ounces) and I love the consistent results. Make it gluten free: Use all zucchini noodles, or substitute your favorite gluten-free pasta. And maybe a dog treat recipe?? I got one as soon as they were available and find the design much more practical than the other spiralizer I used (which is still good, just not as good as the Inspiralizer, in my opinion). Oh, and since your recipes are practically fool proof and I always love your take on things, I’d love to see you do a few ‘classics’, like scrambled tofu, home-made chai, ice coffee, lasagne, vegetarian bolognese, ramen, a chocolate bark with nuts, dried berries or whatever you think is fit for on a bark, vegetarian/ vegan Caesar salad…. Favorites include the lemon/zesty arugula and wild rice salad, the roasted red pepper tortilla soup, your black bean/avocado/sweet potato burrito bowl, etc. Truely! ), but I suspect they would also be appreciative of this addition. Thank you, Jen! Thank you. Seriously, just keep writing recipes! But no matter what’s on this space, I’ll definitely keep coming back for your content :), This spaghetti looks delicious! I just added them to my list, so thank you for the suggestions. Looking forward to your book next spring! Heat the olive oil in a large pan over medium heat. I particularly love your Asian-inspired recipes and would love to see more, and I’m increasingly obsessed with vegetable noodles, so I’m always happy to see those recipes pop up as well! I can’t wait! I hope you’re really proud of it! Please keep doing what you are doing now. I love your blog, Kate. Also, maybe it’s time for me to start paying someone to do my laundry! One of the things I’m doing to love myself more and lose weight is cook and prepare all my meals and ditch the fast food for good. It would be a huge undertaking to update all of my old recipes with metric measurements, but I just might! I’m so glad you found my blog. :) I have celiac disease, so I’m especially a fan of your gluten-free recipes. Thank you for helping me feel confident and comfortable in the kitchen! Okay, I do realize I just gave you a full recipe rather than an idea, but you know, pasta like that, with a dressing rather than a sauce and fresh or contrasting flavours, I love those and am curious to see what you spin on those kinds of pasta would be. The whole family loves your spaghetti alla puttanesca! Definitely making this one again someday :). See our, Please let me know how it turned out for you! Bring sauce to a boil. Thank you very much, Trish! If that makes any sense…, Please don’t feel pressured with tje whole social media thing. I absolutely believe that less is more, which is why I think so many of us come back to your blog on the daily/weekly! :). Thanks again Kate! I’m okay with both Kalamata olives and capers, thought I don’t love either one. I’ve since made a few more things from your website (which were all great!) As opposed to the vegetarian recipes that can be adjusted to vegan by substituting something. Your crispy tofu has turned us both into believers! Hi Erica! It’s a magnificent resource! I’m also really into Japanese food at the moment so any forays you might take in that direction would be most interesting! Weight really makes more sense for cooking (and especially for calculating nutrition facts for recipes—without weights, everything’s just a rough estimate). (And since I later saw you didn’t specifically ask for recipe ideas: I come here mainly for the recipes as well, and sometimes for tips on handy kitchen tools, like a food processor or a tofu press. I will definitely try this recipe — and I plan to fancy it up with some of the roasted eggplant available at the Whole Food’s salad bar. Delighted to know that you and your family are enjoying my recipes. As a German, I would really appreciate metric measurements, it just makes everything easier.. Ohhh, that sounds great! Three ingredients are needed. More about Cookie and Kate », Follow us! :), I am a vegetarian working woman who never finds the motivation to cook. I hope to have more gluten-free recipes for you soon. Too many food blogs do that and I hate it. The organization is wonderful, the photos gorgeous, and the recipes are great. PS Your dog is a cutie pie. I dont feel so incompetent at cooking any more. Kate, I totally get you with the over-digital-exposure! I’d love to see more hearty meals and grain-free dinner options (that aren’t just salads). Directions Put a pot of water on to boil for the pasta. I love when you make the produce guides and what to cook in . Thank you for another wonderful recipe! THANK YOU, THANK YOU, THANK YOU for sharing your version of my recipe! Delicious and filling! I will for sure keep doing what I’m doing. Hi Laura and Louie and fam! That’s really great to hear. Hi Kate, your blog is my favorite food blog out there! Love your blog Kate! Maybe as an added feature or to illustrate how adorable your dog is? I cook fresh, vegetarian recipes. Man alive. I love your blog and have followed for years. They had almost 1200 of sodium! I love all those things! and can’t wait to make many more. It’s made with pantry staples but tastes super fresh and delicious. This looks so good and I love how easy it is to make vegan! That sounds marvelous. (You will not be subscribed to our email newsletter. Yes, I have a cookbook coming out next spring (don’t have the exact date just yet). While id love to see some behind the scenes stuff, id love more enchilada recipes even more. (and i love Cookie). Dog pics are always welcome! I love it. Alison, your note totally made my day! I work full time and have an 8-month old son, and I love that your recipes are generally fuss-free, easy to follow, healthy, and delicious! This was my first puttanesca experience and certainly won’t be my last. Looks delish! I just added your request to my list. I also reduced the capers and olives to 1/4 cup each. I come for the recipes mainly. Hi Kate! That’s nice to hear, since everyone’s all, “Videos are the future!” I don’t believe them yet. I can’t wait for you to see the cookbook. I’m always looking for recipes with minimal ingredients that pack a flavor punch. So glad you enjoyed it! Hi Sandy! I love that a lot of your recipes that are easy to do on weeknights, Thank you for saying hi, Jessica! I’m starting to think maybe it got discontinued. I just made this meal now … And it taste soooooooo good I like that you keep things simple and don’t add extraneous ingredients, which saves on food prep time. I’m happy you were able to make this one work for you the second time, Hayley! I am trying to get my family (which includes a meat-eating husband and a picky toddler) to eat more veggies and pulses, so this is always my first stop for dinner ideas. Serve immediately. Behind the scenes blogging/cookbook work, Cookie pics, me falling out of yoga poses, something else? I hope to eat pasta in Naples someday! Add the tomatoes and parsley and simmer until sauce is thicken slightly. Best Pasta Puttanesca Recipe - How To Make Pasta Puttanesca Especially with the extra parm on the side. I really enjoyed your modifications from the original. Packed with flavour and super filling. I wouldn’t mind one bit if you didn’t change things up or add anything at all, but if there are things that YOU want to share, projects you are excited about, etc. Perfect. Hooray! How perfect! :(. Other than that, I really just want recipe posts. Eep. I’ve been a fan of C&K since the beginning and your seasonal,inventive recipes are some of my all-time favorites (I’m looking at you spinach artichoke enchiladas). I’m chiming in a little late. I agree, the Inspiralizer is a great design, and I’m glad you’re happy with my recipes, plain and simple. I make a lot of your recipes and I do the math myself but if you also weigh your ingredients I’d love to have that listed. I’m going to make it again tomorrow night and the best part is I already have almost all of the ingredients on hand! I’ve been hesitant to take on meal plans since I am not experienced in cooking for a family (it’s just me over here). Thank you, Heather! It’s my go-to for fun, delicious & healthy meals more than any other site or cookbook. I like how the recipes are down to earth and approachable, and how you are vegan-ish, but still throw in the occasional feta/ yogurt. Heat the oil in a large skillet over a medium flame. You have a couple of lovely ones (the banana bread, several muffins, the cranberry bars), but yeah, like pasta, I feel like there’s never enough oat cookies and the likes on a blog. A video of perhaps a tricky technique might be nice, but not necessary. Pasta Puttanesca without Anchovies Recipes 155,496 Recipes. Looking forward to getting a copy of the cookbook! Any idea when we will start seeing it available? Thanks! I dog-eared so much of your recipes and know that I’ll be consulting your book for inspiration for a long time. There is, however, one request from my significant other who does all of the dish washing : can you create some recipes that require fewer dishes to clean up after the cooking is done! :) I’ll see what I can do! Add garlic, anchovies, and crushed pepper; cook, stirring frequently, for 3 minutes, or until anchovies melt into oil and completely dissolve and garlic is tender. So, what would you like to see here? Alexandra is a registered dietitian of Italian descent who came up with over 100 healthier, vegetarian Italian recipes for the book (70 of the recipes are vegan/easily vegan). What would you like to see on Instagram stories (we’re cookieandkate)? :) I’ve put a lot of effort into making sure my recipes and web design are just right, at the expense of being a more prolific blogger. And enjoy photos or other things you choose to put on the blog. 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