Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, November 6, 2013


What I love about a puttanesca sauce, besides being an extraordinary combination of flavors, is that the ingredients are all in the pantry or the fridge…or at least should be.  While you bring your salted pasta pot to a boil sauté four chopped garlic cloves and a healthy pinch of dried chili flakes in some extra virgin olive oil.  When the garlic starts to brown add three to four anchovy filets or a generous squeeze of anchovy paste, and stir until “melted.”  Next, add three tablespoons of capers, some chopped kalamata or cured olives, and after a few minutes, your favorite marinara sauce.  Let simmer, then toss with your drained pasta and top with some grated parmesan and serve.  I highly recommend including the anchovies, but if you’re not willing to give them a chance it’s still pretty good without them.

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