Chicken Puttanesca

Making this recipe of chicken puttanesca is a perfect weeknight meal.  I love food that can cook while I work out.  By the time my workout is over, the dinner bell is sounding.  Timing is everything in life, or so I read in a fortune cookie.  After a long day of work, cooking dinner can sometimes seem like a real chore.  With this recipe, you can go on auto pilot, and make it happen.  Did I mention it’s easy?  Well that too.

Put Olive oil into a pan on medium heat, and add the anchovies.  Olive oil can burn pretty easily, so don’t crank the flame.

Bust them up with your wooden spoon.

 Mush into the pan, until they dissolve into the olive oil.

After this you put in your garlic, and hot pepper flake.  Cook for about 30 seconds.  Saute the olives for another minute.  Then toss everything into the pan, and braise for 45 minutes.  The end result should have the consistency of pasta sauce.  If it does not, simply cook uncovered until you get the thickness you want.  Dump it over pasta, and chow down.