I’m so excited to share my recipe for Puttanesca with you today! First of all, the name alone is gonna getcha clutching your pearls. Puttanesca literally translates to , “in the style of the prostitute”. It is derived from the word puttana which of course means prostitute/whore, ok signora food namer, don’t hold back! With a dish so boldly named I think it’s time for you to quit messing around and get to cooking, you know this sauce is gonna sauce!

Puttanesca has been one of my favorites since I started cooking, it uses ingredients I worship, like salty capers, deep taste making kalamata olives and a whisper of anchovy that delivers a glorious depth of flavor. Don’t even get me started on the salty smack of the kalamata olives which marries with the capers better then a pair of thigh high boots and a mini skirt. It makes my mouth water just thinking about it. And listen, if you are one of those who is gonna say “I don’t like anchovies”. In this dish, you do.

Sadly puttanesca fell out of favor in my house when I got married in 2013. I blame only myself. My husband has always been a bit of an anti-olive guy unless it’s stuffed with blue cheese in the bottom of a martini. So I reluctantly shelved this recipe, but the past few weeks that salty spicy unforgettable sauce has been whispering in my ear, pulling me back to her. I gave in, Brian was unenthused when I told him the dinner menu, but I said, “listen - give it a chance, I have eaten Skyline Chili for, you can give this dish a chance. Well, he sure did, he gave three giant bowls a chance and polished off all the leftovers the following day. So here’s a life lesson, try new things! Even if you think you don’t like em! Plus added bonus, Puttanseca for all her stunning and unique glory is easy, seriously easy, no major kitchen queen skills required!

Note: This meal cooks fast, including prep, the whole thing can come together in 30 minutes, just another reason to love her. When I make this I prep everything then put my pot of water on to boil. While I’m awaiting the boil, I start cooking my sauce. When my sauce is just about done and only needs to simmer for 10 more minutes, I put my spaghetti in the boiling water!

Alternatively you can make this sauce ahead of time as well and do your spaghtetti 9 - 10 minutes before serving.

RECIPES

Saucy Butter Beans with Prosciutto