Karen Dodd's Blog
April 3, 2022
MALTA
While Malta is one of the most beautiful places on earth, it harbors a deep, dark secret.
Imagine my surprise…When on my very last day on the idyllic archipelago of Malta (with a few hundred of Canada’s top financial advisors) I discovered Malta was the new money-laundering capital of the world! Who knew?
Yes, there’s much more to the story here, and that is why I wrote Everybody Knows: A Nicolo Moretti Crime Thriller. Come back and I’ll tell you more 
November 6, 2021
TROPEA
One of the most meaningful compliments I continue to receive years after my debut novel, Deadly Switch, came out is that readers believe I’ve lived in Tropea because they can virtually taste, smell, and feel the Italian settings of my books. The truth is, I didn’t go to Tropea until a year after the book’s release! Yes, I did all the research online. It also helps that I have a friend who is from the area and goes back to Tropea every year.
What do I love most about Tropea?Come back here soon, and I will tell you! 
July 2, 2021
EATALY
PASTA ALLA PUTTANESCA
Pasta Alla Puttanesca (Whore’s Pasta or The Prostitute Pasta Sauce originated in the Naples region of Italy)
The Legend: Its name would appear to leave little room for doubt, but there are several different interpretations. This dish made with tomato, anchovies, capers, and black olives was a means of seduction, albeit initially with the stomach in mind.
It was a quick and easy pasta sauce for the puttanas to make in between customers, hence the name puttanesca sauce. I was also told that puttanesca sauce was named after the term “whore” because it had everything in it. Because Italians are so frugal, they would not throw away any food.
INGREDIENTS
-1/4 cup extra-virgin olive oil
-4 large garlic cloves, finely chopped
[-3 anchovy fillets] Optional
-2 C – fresh Roma or cherry tomatoes cut into chunks
-1 C puréed tomatoes
-1/2 cup Kalamata olives, halved, pitted (buy already pitted; it’s easier)
-1 tablespoon drained capers
-1 teaspoon dried oregano
-1/2 C fresh basil or 1T pesto
-1 teaspoon chili peppers
-2 Tbsp chopped fresh Italian parsley (or 2 tsp dried)
-3/4 lb. spaghetti or other pasta like rotini
-Grated Parmesan cheese
PREPARATION
Heat oil in large frying pan over medium heat (you’ll be adding the cooked pasta so needs high sides). Add garlic and sauté until fragrant, about 1 minute. Add anchovies and continue sautéing until they become creamy. Add the fresh chopped tomato pieces. Sauté for a few minutes and then add the canned puréed tomatoes, olives, capers, oregano, basil, parsley and crushed chili peppers. Simmer sauce over medium-low heat until thickened, about 8 minutes. No salt needed as anchovies are already quite salty. (Please turn over page…
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; save 1/2 C of the cooking water. Add pasta into the pan with the sauce. Add reserved cooking water and continue cooking the pasta in the sauce for about 3 minutes stirring all together. Serve with cheese. Buon Appetito!
July 15, 2020
My Writing Life
Whether it’s through a window, a mysterious gate, or just my writer’s lens, I hope you’ll see the beauty and joy that I see.
Come back soon, so I can share more with you!
March 23, 2020
Blog Post Title
What goes into a blog post? Helpful, industry-specific content that: 1) gives readers a useful takeaway, and 2) shows you’re an industry expert.
Use your company’s blog posts to opine on current industry topics, humanize your company, and show how your products and services can help people.
The post Blog Post Title appeared first on Karen Dodd.
