This is my take on pasta alla puttanesca, that salty, somewhat spicy pasta that legend tells the ladies of the night would make. Mine isn't a quick sauce, but rather a roasted one, which highlights the saltiness of the anchovies and olives and the sweet freshness of the tomato. You may worry that the sauce is too salty, but after combining with the pasta, you'll see that it's perfect! —inpatskitchen
Test Kitchen Notes
A little effort for a large reward—midsummer cherry tomatoes brought a sweetness that balanced out the saltiness of the olives, anchovies, and capers in this zesty and delicious sauce. The anchovies meld together seamlessly with the other ingredients, so if you want a punch of extra flavor, I'd top off the 1/2 cup olive oil with the oil from their tin. —The Editors
small cherry tomatoes or grape tomatoes
dry white wine
extra virgin olive oil
heaping tablespoons minced garlic
anchovy fillets, packed in oil and finely chopped
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!