Puttanesca Sauce is loosely translated to “street walker’s sauce.” There are a lot of stories about how this name came about. The most popular is that prostitutes used to make Pasta alla Puttanesca and put it out on the windowsill so that the aroma would attract prospective clients. Kind of a silly story, but people seem to like it.

Now, lets talk about anchovies. I know there are probably a lot of people out there who think they don’t like anchovies, and may be tempted to make this excluding them. You certainly can do that if you want, but I am going to ask you nicely not to. Please try it at least once with the anchovies. Chopped up they practically dissolve into the oil when sautéing them, so you don’t have to worry about biting directly into or tasting anchovy. What you will taste, however, is a depth of flavor that will be missing if they are left out. Trust me.

Spaghetti alla Puttanesca Recipe

Prep time: 10 min | Cook time: 25 min | Total time: 35 min

Serves 4-6

2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
6 anchovy fillets, chopped
pinch of crushed red pepper
1 35 oz can imported italian plum tomatoes, crushed with their juices
1 tablespoon capers
12 gaetta olives, pitted
1/2 teaspoon oregano
1 pound spaghetti

1. Heat olive oil in a large sauté pan over medium high heat. Add garlic, anchovy, and red pepper cook until garlic is lightly browned.
2. Crush tomatoes and add with juices. Fill the empty tomato can 1/4 of the way with water and pour into the pan. Bring to a boil, stirring occasionally, then reduce to a simmer.
3. Add capers, olives, and oregano. Cook at a simmer for 20 minutes, until sauce thickens.
4. While the sauce is cooking bring a pot of generously salted water to a boil. Add the Linguini and cook uncovered over high heat until al dente.
5. Drain pasta, toss with sauce and serve.

Grilled Prosciutto Wrapped Asparagus Recipe

Prep time: 5 min | Cook time: 10 min | Total time: 15 min

Serves 4

16 large asparagus spears, tough ends removed
1 tablespoon extra-virgin olive oil
salt & pepper to taste
16 slices Prosciutto di Parma, sliced thin

1. Place the asparagus in a baking dish or bowl. Add the extra-virgin olive oil, salt and pepper. Toss until the asparagus are well coated.
2. Wrap each asparagus spear in one slice of prosciutto.
3. Grill over direct medium heat on a gas or charcoal grill, turning occasionally, until prosciutto is crisp and asparagus are tender, but not limp. About 10 minutes.
4. Transfer to a platter and serve hot.

Saltimbocca alla Romana Recipe

Prep time: 20 min | Cook time: 10 min | Total time: 30 min

Serves 4

8 slices prosciutto
8 veal scalloppine, thinly sliced and pounded
flour spread on a plate for dredging
2 tablespoons olive oil
2 tablespoons butter
8 sage leaves
1/2 cup dry white wine
1/4 cup chicken broth
salt and pepper to taste

1. Place one slice of prosciutto on each veal scalloppine and pound in lightly with a meat pounder.
2. Heat olive oil in a large sauté pan over medium-high heat. Dredge both sides of the scalloppine in flour to coat, shaking off any excess. Place them prosciutto side down in pan and cook, turning once, until lightly browned on both sides. Transfer to a warm plate.
3. Drain oil from pan, place back over heat and add butter. When butter is melted add sage and sauté for one minute.
4. Add the white wine and scrape loose any bits from bottom of pan, then add the chicken broth and salt and pepper.
5. Place scalloppine back in pan, prosciutto side up and cook until sauce is reduced by half and scalloppine are heated through.
6. Transfer veal to serving plates, two scalloppine per person, spoon sauce over top and serve.

Stuffed Vinegar Peppers Recipe

1 loaf Italian bread
2 cloves garlic, chopped
1 tablespoon flat-leaf parsely, chopped
8 anchovies, chopped
10 oil-cured black olives, pitted and sliced
2 tablespoons capers
1 tablespoon pine nuts (pignoli)
1/2 cup freshly grated Parmagianno-Reggiano Cheese
2 tablespoons extra virgin olive oil
12-15 jarred sweet cherry peppers
vegetable oil for frying

1. Take the white from the Italian bread and place it in a food processor, and pulse until ground coarse. Should make about 1 cup, you, may not need to use whole loaf. Add the garlic and parsley and pulse until well combined. Transfer to a bowl.
2. Add the anchovies, olives, capers, pine nuts, cheese and olive oil. Mix well, adding a tablespoon or two of cold water, to make it easy to handle.
3. Using a small paring knife, cut each pepper around the stem, removing the stem, then with either the paring knife or your hands clean out the seeds, from inside the pepper. Stuff the peppers with the stuffing
4. Fill a medium sautè pan about a quarter of the way up with vegetable oil, and heat over medium heat. When oil is hot, add peppers, top down and cook until top is browned, flip and cook a few minutes more.
5. Transfer to a serving plate and let cool to room temperature before serving, or refrigerating for later.

Pasta with Grape Tomatoes Recipe

Prep time: 5 min | Cook time: 15 min | Total time: 20 min

Serves 4

1/4 cup extra-virgin olive oil
2 large garlic cloves sliced thin
1 pint grape or cherry tomatoes, sliced in half
1/2 teaspoon red pepper flakes
salt to taste
1 pound spaghettini pasta
2 large basil leaves, torn into pieces by hand
freshly grated Parmagiano-Reggiano cheese for serving

1. Add olive oil and garlic to a large sautè pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes, red pepper flakes, and salt.
2. Saute the tomatoes until they are softened and have started to release their juices, about 5 minutes.
3. Meanwhile, bring a pot of liberally salted water to a boil, add pasta and cook until al dente.
4. Strain pasta and transfer to the sautè pan with the sauce. Add the basil, and toss until completely coated.
5. Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano.