I remember the first time I had puttanesca. I was lucky enough to grow up with an Italian best friend named Alessandra. She was and still is one of the best cooks I know, and her family was practically my second family growing up. One day, a long time ago, she made me the fastest pasta I've ever had and nearly dropped to my knees, it was so good. She explained it as Puttanesca, and it described a quick sauce that the prostitutes would make when they were short on time. Probably the funniest thing I've ever hear, but a sauce I'd remember forever.

These days, there's not much pasta in my house, but if there is, it's usually black bean pasta, gluten free and low glycemic. I especially love this brand because it only contains black beans and water. Simple! You can also substitute zucchini noodles for a light meal. I had some olives, garlic, fresh tomatoes, basil, chili flakes, good olive oil, (and some kale for a boost) and I got to work.

1 cup black bean pasta, cooked per package directions.

1 tablespoon olive oil

2 garlic cloves, crushed and chopped

few pinches sea salt

2 fresh tomatoes, chopped

1/4 cup olives, chopped

chili flakes

1 handful kale, torn

Black pepper, to taste

In a skillet, heat the olive oil over medium and sauté the garlic with a bit of salt. Watch it closely so it doesn't burn. Add in the tomatoes, olives, and chili flakes. Cover and simmer a few minutes, until they get juicy and they soften a bit. Throw in the kale to wilt, then add in the pasta. Cover again and bring to a simmer, just to heat through. When done, season with black pepper, to taste and enjoy.