Spaghetti alla Puttanesca

Matt had the privilege to meet Frank Pellegrino and get a signed copy of his restaurant's cookbook while dining at Rao's in Las Vegas. ingredients 1/3-1/2 cup fine-quality olive oil (we use 100 mL) 1 cup finely diced onion 3 garlic cloves, peeled and minced 6 anchovy fillets, chopped 1/4 cup dry white wine 4... Continue Reading →

Roman-Style Chicken

The flavors of the sauce were amazing. We opted for boneless chicken breasts instead of bone-in. We also might try adding a bit of tomato paste to thicken the sauce slightly.

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