Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
My First Post: Spaghetti alla Puttanesca
My close friends know well that I can talk about cooking for a long time!
Well, this is the way I like to imagine my cooking experiences.
As a mother of two young boys, most of my dinner preparations are done while checking math homework, looking for Lego pieces, quizzing for science tests, listening to violin practice, playing tickle monster … I’m sure you got the idea!
Even with a busy life, as all of us have, I like to find the time to prepare a homemade dinner for my family, because sharing a meal with my loved ones is a tradition that I find very important.
Ingredients – serving 4 people:
- 4 tablespoons of olive oil
- 2 garlic cloves, crushed
- 6 anchovies fillets, cut in small pieces
- (I did not have any, so I used 1/2 tablespoon of anchovy paste)
- 1/2 tablespoon of capers, chopped
- 2 hot peppers
- 1/2 cup of Kalamata olives, sliced
- 14 oz of crushed tomatoes
- 12 oz of spaghetti
- 1 tablespoon of chopped fresh Italian parsley
Directions:
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Step 1: In a large pot over medium heat, add olive oil, garlic, anchovies, capers, hot peppers and olives. Saute’ for a couple of minutes. In the meantime, bring to boil a large pot of salted water.
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Step 2: Add the crush tomatoes, half of the parsley and salt. Cook over medium-low heat for about 15 minutes. At this point I like to remove the hot peppers and garlic from the sauce. Cook the spaghetti as in the box instruction. Al dente, right?
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Step 3: Drain the pasta, add it to the sauce with the remaining parsley. Toss over low heat for a couple of minutes. Serve and eat immediately.
Wasn’t this simple and quick? Please let me know your thoughts in the comments below.
My First Post: Spaghetti alla Puttanesca
Servings:
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Cook Time
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Ingredients
Ingredients – serving 4 people:
4 tablespoons of olive oil
2 garlic cloves, crushed
6 anchovies fillets, cut in small pieces
(I did not have any, so I used 1/2 tablespoon of anchovy paste)
1/2 tablespoon of capers, chopped
2 hot peppers
1/2 cup of Kalamata olives, sliced
14 oz of crushed tomatoes
12 oz of spaghetti
1 tablespoon of chopped fresh Italian parsley
Instructions
Step 1: In a large pot over medium heat, add olive oil, garlic, anchovies, capers, hot peppers and olives. Saute’ for a couple of minutes. In the meantime, bring to boil a large pot of salted water.
Step 2: Add the crush tomatoes, half of the parsley and salt. Cook over medium-low heat for about 15 minutes. At this point I like to remove the hot peppers and garlic from the sauce. Cook the spaghetti as in the box instruction. Al dente, right?
Step 3: Drain the pasta, add it to the sauce with the remaining parsley. Toss over low heat for a couple of minutes. Serve and eat immediately.
Wasn’t this simple and quick? Please let me know your thoughts in the comments below.
Buon appetito!
