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welcome friends!

Get ready for your private cooking demonstration with Chef Joe Sasto!

I am so excited to demonstrate this recipe with you. The demo is not meant to be cooked along with, but after watching and reading the recipe, you’ll have the confidence to make a healthy and delicious puttanesca any day of the week.

Traditionally a fisherman’s stew - this light and hearty ragu is a great all-purpose sauce that can be used to top anything form seafood, to chicken, or spaghetti squash. Making it the perfect compliment to a healthy diet, while still satisfying any craving. A blend of olives, capers, and tomatoes, balanced with sweet fennel, orange, and tomato will be sure to make this a regular staple in your kitchen.

Puttanesca Sauce

28oz can tomato, crushed

1/4c extra virgin olive oil

1Tb anchovy paste

4cloves garlic, thinly sliced

1/4tsp crushed red pepper flakes

2Tb tomato paste

1/4c white wine or pernod

1tb capers, chopped

1/4c kalamata olives ,chopped

1ea orange (zest + juice)

1sprig basil, picked

1tb parsley, chopped

salt | sugar | black pepper

(serving sizes are estimates - and vary by person to person - yields 3cups or approx enough for 1lbs of pasta)

  1. In a large saucepan, heat the oil, over medium heat.

  2. Add the sliced garlic, anchovies, and crushed red pepper. Stirring occasionally, until golden brown (approx 5 min.)

  3. Add the tomato paste and continue to cook for 1 minute while stirring. Deglaze with white wine.

  4. Add the canned tomatoes with their juices. Stir in the olives, capers, and orange juice.

  5. Taste and season with salt, pepper and sugar.

  6. Simmer over low heat, stirring occasionally until it thickens and reduces for approx 2 hours.

  7. Taste and season again. Add orange zest, parsley, and basil before serving.

Spaghetti Squash instructions

  1. preheat oven to 375F.

  2. rinse / scrub the outside of the squash of any dirt.

  3. split squash in half and using a spoon scoop out the seeds.

  4. drizzle with olive oil, salt, and pepper to season.

  5. place the squash flesh side down on a baking tray covered in parchment.

  6. place squash in oven and baked 45min-1hour until tender.

  7. using a fork scrape the interior flesh of the squash until long strands.

  8. either chill or serve immediately.

kitchen equipment

large spoon for mixing

1ea baking sheets (+parchment paper)

large pot or dutch oven (for ragú)

spoon & fork (for eating)

kitchen towel

cutting board

knife

microplane (for zesting)