Veggie Lasagna

My grandmother only makes lasagna on Christmas because my dad will be there to eat it. Lasagna is a labor of love & reserved for very special loved ones.  My friend Ashley was up visiting from Texas this past weekend. She is a lasagna worthy friend.  I even whipped up some homemade lasagna pasta sheets to make it extra special. You can of course skip the homemade pasta part & use the boxed lasagna noodles but whatever you do, make this for someone you love sometime really soon, preferably on a lazy Sunday when you have just as much time to make it as you do eat it in really great company.

Putanesca Sauce

I love olives, maybe obsessively so.  The other night when I was making dinner for just me I couldn't help but feel giddy about making a simple putanesca sauce chock full of briny olives & capers.  putanesca sauce has a fun history, be sure to read about it here.

Here's how I make mine:
Ingredients:

• 8 oz crushed tomatoes
• 1 onion (chopped)
• 6 cloves garlic (crushed)
• 1/2 cup kalamata olives
• 3 tablespoons capers
• 1 tablespoon hot pepper flakes
• olive oil
• salt & pepper

Make It!

1. Add olive oil to a hot deep skillet or sauce pot.
2. Add chopped onion & sprinkle with salt. Let onions sweat until soft & clear.
3. Add garlic & hot pepper flakes & cook until fragrant.
4. Add crushed tomatoes, olives & capers. Cook for about 10 minutes.
5. Season with salt & pepper if necessary (please: taste before you add salt, the olives & capers probably will have added enough salt at this point but it truly depends on their briny-ness).
6. Toss with freshly cooked pasta & freshly grated parmesan cheese.