Pasta Puttanesca (The Madame's Pasta)

Bold, Briny, and Unapologetically Itself

Puttanesca doesn't ask for your patience — it demands your attention. There's something almost defiant about it: a sauce that builds quickly, loudly, and with complete confidence in every sharp and salty note it carries. And yet, for all its boldness, it has a strange tenderness at the finish. This is the kind of dish that has fed people for generations not because it was refined, but because it was honest — made from pantry staples and a willingness to let strong things speak for themselves.

Ingredients

• 4 tablespoons Alessi Extra Virgin Olive Oil
• 1 tablespoon anchovy paste
• 1 teaspoon Alessi Garlic Puree
• 1 dash crushed red pepper
• 1 tablespoon Alessi Balsamic Capers
• 2 tablespoons Vigo Sliced Calamata Olives, finely chopped
• 1 28 oz can Alessi Whole Tomatoes, roughly chopped
• 1 pound Alessi Organic Spaghetti

Instructions

1. In a large saucepan, heat olive oil, add anchovy paste and garlic puree and sauté gently for 1 minute.
2. Add pepper, capers, olive pate and tomatoes.
3. Cook over medium heat for 20-30 minutes stirring frequently and mashing tomatoes with a fork.
4. Sauce should be thick and chunky.
5. Serve over cooked, drained spaghetti.