Spaghetti alla Puttanesca-aka the pasta with the name that made me crack up as a kid. I still remember the first time Mama told me what it was called… I looked at her like, “Wait, we’re allowed to say that!?” And without skipping a beat, she said, “Just eat-it’s delicious.”

It quickly became one of our go to meals when we wanted something bold, fast, and full of flavor. Mama always says this dish was made for nights when you didn’t have time to overthink it, just grab what’s in the pantry and make it sing. And somehow, with her, it always does. The briny olives, the capers, the hint of heat, it’s chaos in the best way.

We made it again this week, and it hit just like always. Nostalgic, loud, and full of love Pairs perfectly with a glass of Gratsi Red… trust me on that one.

STEP 1

Heat olive oil in a large pan over medium heat. Add anchovies and stir until they dissolve. Add garlic and chili flakes; cook until fragrant.

STEP 2

Stir in crushed tomatoes, olives, and capers. Simmer for 20 minutes.

STEP 3

Meanwhile, cook spaghetti until al dente, then drain and toss with the sauce.

STEP 4

Serve topped with fresh basil and grated cheese, if desired.