A soup with all the sassy flavors of pasta puttanesca. You know, the famous spaghetti created by Italian “ladies of the night”. With anchovies, capers, kalamata olives, sun-dried and fresh tomatoes surrounded by tubettini pasta and cannelinni beans swimming in a sea of red pepper infused broth.
Pasta puttanesca has a few different legends of origin. The one I hear most often is it was fast and easy to make using mostly pantry ingredients. Another says it was to lure men into their lair with the enticing aroma or maybe even to cover up the scent of other men from their unassuming husbands.
Whatever the reason, whether it be in soup or spaghetti form, bold-flavored pasta puttanesca is always a favorite of mine. It’s a hearty wintertime soup that will warm you from the inside out while simultaneously perking up your senses with its spicy, salty, tangy and pungent flavors.
Have you heard the news that Red Lobster and Olive Garden might combine their menus? You’ll be able to eat Olive Garden’s soup (although this one is not on their menu) with those much sought after Cheddar Bay Biscuits from Red Lobster. That is exactly what I did.
For an unforgettable combo.