Pasta Alla Puttanesca

Have you heard the good news?!

It’s now fully acceptable to consume a gigantic bowl of pasta in your pajamas, for breakfast, lunch or dinner. But seriously, if carb-loading while working from my couch is wrong, I don’t want to be right.

Yesterday, I hosted my first virtual company cooking class for Seminole Electric. We cooked together, laughed together, drank wine together… (well, I may have been the only one with Malbec in hand, but that’s fine) and made an incredible pot of Pasta Alla Puttanesca.

If you’re a business owner who’s looking for a creative way to keep your employees engaged and happy, a virtual cooking class is THEE perfect solution. There’s nothing that says comfort like a home-cooked meal, and let’s be honest, we could all use a little extra security in these uncertain times.

Setting up a virtual cooking class is easy:

1. Email me at melissa@foodxfeels.com to select a date and time for your class

2. I’ll provide 3 recipe options - you’ll select one

3. A dedicated EventBrite page will be created for you to distribute to your team

4. Ingredients and class instructions will land in participant inboxes before class begins

5. We virtually meet in the kitchen and get cooking!

Now, back to the recipe.

Pasta Alla Puttanesca is an Italian dish with a colorful backstory. The rough translation of the word puttanesca is “lady of the night,” so I’ll let you use your imagination while filling in the blanks. It’s more fun that way.

Regardless of how the dish came to be, what you can expect from a bite of puttanesca is a savory, spicy gravy filled with olives, capers, garlic, tomatoes and roasted red pepper flakes. What truly brings it all together is the addition of anchovies. I know, I know... Anchovies feel like a wild card that could make your sauce taste like FISH. However, I’m here to promise you that’s not the case. In fact, they melt effortlessly in the sauce and you’ll likely forget they’re there.

Before you get started, I have a few substitution notes: 

- Olives: if you don't have Kalamatas on hand, black or briny green olives are a fine substitute

- Whole Tomatoes: you can use a jar of sauce if you don't have whole tomatoes in your pantry, but whole peeled San Marzano tomatoes work best in this sauce

-Anchovies: if you positively hate them, you can skip this ingredient. However, I think you'll be pleasantly surprised by how amazing they are in this recipe 

Now, let’s get to it, shall we?

Ingredients 

• 12 ounces of Spaghetti  

• 3-4 tablespoons Olive Oil 

• 1/4 teaspoon Red Chili Pepper Flakes 

• 4 Garlic Cloves, minced 

• 4 Anchovy Filets 

• 28 ounce can of Whole Peeled San Marzano Tomatoes

• 2 tablespoons Tomato Paste 

• 1/2 cup Kalamata Olives, pitted + chopped 

• 1/4 cup Capers 

• Pinch of Sugar 

• Salt + Pepper, to taste 

• Fresh parsley, for garnish (optional) 

• Pecorino Romano or Parmesan, for serving 

Directions

1. In a large skillet heat olive oil over medium heat. Stir in red pepper flakes and garlic; cook until fragrant, about 1 minute. 

2. Add anchovies and use a wooden spoon to break the fish into tiny pieces, letting it melt into the oil. 

3. Stir tomato paste, olives and capers. Then use your hands to crush the tomatoes. Add tomatoes and a pinch of sugar into the pot.

4. Bring to a boil, then reduce heat to low. Simmer for 10 minutes. Taste to adjust seasoning.

5. Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook al dente, according to package directions. When ready, strain the pasta or use tongs to toss the spaghetti in sauce. 

6. Plate pasta and garnish with fresh parsley and Parmesan.

7. Serve.

Have questions regarding the recipe? Visit my Instagram page and send me a direct message for the quickest reply. If you’re not on the ‘gram, you can email me at melissa@foodxfeels.com. I typically answer within a day via email.

I hope this dish brings you tons of comfort, love and quarantine joy!

xo

Melissa