Or from an Italian family anyway. This was the first time I made a puttanesca sauce and although I have eaten it from jars or in restaurants before, there is nothing like home made. This was amazing and although a bit costly (good anchovies, capers and kalamata olives all add up) I thought it was totally worth it. The proof of my heritage comes not from the superb execution of this dish (which is of course, questionable) but from the complete lust for each mouthful that I experienced while I ate it. I could have kept going. YUM!
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