Puttanesca with Thin Spaghetti, again
The recipe was almost the same as usual. Since I didn't have enough fresh parsley, I added some fresh basils. I used capers in salt, instead of capers in vinegar. I added one extra anchovy fillet. I usually use two but I did three this time. J said the sauce somehow had a smoky taste, which I didn't notice. Was it because of the basil or the different capers or the extra anchovy or something else? That was a unsolved mystery.
