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Pasta Puttanesca Filling and Nutritious – Yum!




This morning I chatted with Annie Mitchell on the Sonrise Morning Show 
on Sacred Heart Radio. The subject was capers. Did you know carbonized capers were found in tombs of the ancients? Yes, capers were eaten during Bible days!  And today, they’re more popular than ever, especially in one of my faves, this pasta dish!


A wonderful, highly flavorful dish for Lent. This dish supposedly originated in Italy during the late evening when “ladies of the night” developed the dish as a quick and nutritious dinner.


1 pound spaghetti, boiled

4 cups diced tomatoes, about 2# plum tomatoes or  grape tomatoes, cut into fourths

1/3 to 1/2 cup coarsely chopped Kalamata olives

2-3 tablespoons drained and rinsed small capers

1 tablespoon garlic, minced

Red pepper flakes to taste – start with 1/4 teaspoon

Anchovy paste to taste – start with 1 rounded teaspoon – we like about 2 teaspoons

Handful fresh parsley, chopped

1/2 cup olive oil

Freshly grated Parmesan to taste


While pasta is boiling, combine tomatoes, olives, capers and garlic.  Stir in red pepper flakes, anchovy paste and parsley.  Pour olive oil over and mix well.
Drain pasta, pour sauce over, mix gently.  Sprinkle with cheese and serve.




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  1. BillySue

    This was a fun segment today. The capers part was so interesting. What was the OT scripture verse in Ecclesiastes? And I have a wonderful Putana recipe from Bob Longhi, Lahina, Maui (RIP). He owned a 5-star restaurant there. .I will try to get it to you somehow.
    Bill Sovik

    1. Rita Heikenfeld

      Hi, Billy Sue,
      Hah – it’s this one and yes, it’s weird! “Capers are mentioned in Ecclesiastes 12:5. “When one is afraid of heights, and terrors are in the road; the almond tree blossoms, the grasshopper drags itself along, and DESIRE FAILS.”

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