episode 044:

Spaghetti PUttanesca

Recipe Below:

PG-13 Pasta Night

Spaghetti Puttanesca

March 25th, 2019

This week, we take on Spaghetti Puttanesca. It’s a complex briny olivy tomato sauce to help you justify eating mouthfuls of pasta! Don’t fear the Anchovies! It’s inspired by a New York Times Recipe and we jazz it up with some pasta water for good measure. We also talk The OA, Costco Lobster Claws Bigger Than Your Head, Kitchen Gadgets and Popeyes Banana Pudding. Our Buzzfeed Quiz is We Can Guess Your Exact Zodiac Sign From Your Taco Bell Order

We also get emails about Stranger Things Festivities and Heroes… the sandwiches… not the X-Men. Listen to episode #044 to be entertained in the kitchen, your commute or wherever you listen to podcasts!

Links To Original Recipes


  • Salt to taste
  • 3 tablespoons olive oil
  • 3 or more cloves garlic, lightly smashed and peeled
  • 3 or more anchovy fillets
  • 1 28-ounce can whole plum tomatoes
  • Freshly ground black pepper to taste
  • ½ cup pitted black olives, preferably oil-cured
  • 2 tablespoons capers
  • Crushed red pepper flakes to taste
  • 1 pound linguine or other long pasta
  • Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional
  • Thin Out Sauce With Pasta Water and do not let pasta sit in colliander (it should go directly into sauce)


  • Lemon Zest
  • Caramelized Onions
  • Capers
  • Optional: Think out with white wine
  • Optional: Add white wine, cook white fish / shellfish (dab of butter for good measure)


for 2 "Waffles"

  • 50-60 Tots Divided
  • 1/3 Cup Onion diced
  • 1/3 Cup Green Pepper diced
  • 3 Slices of Corned Beef
  • sliced fat from leftover corned beef (optional)
  • 1/8 Cup cooking liquid (optional)
  • Olive Oil for cooking
  • 4 Eggs
  • 1 Tbsp Chopped Fresh Parsley

We Made a Thing!

Check out the first few minutes of ID10T of Ron Perlman #4! Chris mentions our podcast submission for Food and Fury for the Community Corkboard!

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