As college students, we are all busy. Managing our hectic class, work and social schedules can be stressful enough. Add in thoughts of the dreaded freshman 15, and things go haywire.
Aside from worries of weight gain, food is our number one source of health-boosting goodness, food for the brain and the body.
“Hooker in the Kitchen” is designed to help you make healthy choices, leading you away from the many tempting fast food options and instead offering up fast, easy and budget-friendly weekly recipes.

I first fell in love with the idea of pasta puttanesca when I read Lemony Snicket’s “A Series of Unfortunate Events”. The orphans had a few ingredients lying around, and had to assemble a dinner for a large group of people. I immediately tried making it, and it turned out wonderful; spicy with a little kick of salt.
Legend has it a few Italian “ladies of the night” (hint: check out my last name) would make the dish, and set it out on their windowsills to lure men in.

What you need:
2 tbsp onion
1/2 cup Kalamata olives     (I use black)
2 tbsp minced garlic
1/4 cup fresh parsley
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1/2 tablespoon anchovy paste (optional, but add a little extra salt)
28 oz petite diced
tomatoes
3 cups water
Salt and pepper
12 oz pasta (spaghetti, angel hair or rotini work best; use whole wheat for a healthier option, or brown rice for a gluten-free
option)

What to do:
1. Chop the onion,
olives, garlic and parsley
together.
2. In a large skillet, heat up olive oil. Add the onion mix, as well as the red pepper flakes, and some salt and pepper.
3. Next, add in 1/2 tablespoon of anchovy paste. If the idea of adding fish to this terrifies you, or you don’t want to blow money on a tube of fish you’re only going to use once, this step is optional.
4. Let those saute for a few minutes, and then add the tomatoes, water and pasta. Cover, turn to high, and bring to a boil.
5. Turn the heat down enough so it’s no longer violently boiling, and let cook for 12 minutes, or until the noodles are no longer crunchy.
6. Garnish with any leftover fresh parsley.