Dear readers,

Does anyone feel like time doesn’t exist during quarantine? No professor, I wont have that paper in by “Wednesday,” I couldn’t tell you what day it is today let alone when the next so called “Wednesday” is. The only thing keeping me slightly aware of the time is that My 600lb life shows up on my DVR every Thursday morning. Besides that, I’m hopeless.

Jokes aside, cooking really does have some magical ability of keeping me feeling like the world is real. The flavor is real, I can taste this and so I am alive. How grateful we are for being alive at a time like this.

This is a gorgeous dish that is pantry friendly and super easy to make. I hope you all take the time to try it, it’s certainly worth it.

I made this for dinner a few nights ago when I was seeking a little comfort food, and let me tell you, it did not disappoint. To complete the vibe, I recommend a hefty novel and an iced chai for dessert. Sit back and relax, this pasta will make you feel at home. Welcome to ultimate comfort.

Now let’s get to the recipe you’ve all been waiting for:

nonna’s pasta puttanesca


– 1 box of fettuccini

– 2 cans of crushed tomatoes

– 1 small can of tomato paste

– 1/2 yellow onion, diced

– 1 small can of pitted kalamata olives

– 1 small can of sliced black olives

– 1 small can of capers

– 1 tablespoon of minced garlic

– 1/2 cup of olive oil

– 1/4 cup of fresh basil, minced

– 1.5 tablespoons of sugar

– 1 tsp of dried rosemary

– 1 tsp of dried oregano

– 1 tablespoon of salt

– pinch of pepper



1. Boil water and GENEROUSLY add salt to water. Salt it like the sea. Don’t add olive oil to your water, some say it keeps the pasta from sticking, but this is a myth (google it)

2. Add your fettuccini to the water and stir occasionally, cook it to just under al dente, we’ll finish it in the sauce.

3. In a large saucepan on medium heat, add basil, onion and minced garlic, and a drizzle of olive oil. Cook until the onions are translucent.

4. Add the crushed tomatoes and tomato paste to the pan. Season with, salt, pepper, rosemary and oregano. You can also add red pepper flakes now if you like it spicy.

5. Simmer for 3-5 minutes and then add DRAINED olives.

6. Add the capers with the brine, sugar and the rest of your olive oil. You may choose to add some extra seasoning here if you’re into that.

7. Simmer on medium for 15-20 minutes, stirring occasionally to avoid burning.

8. Add the noodles to the sauce, mix and continue simmering for another 5-7 minutes.

9. Take off the heat, give it another stir, and top with shredded Parmigiano-Reggiano.