March 2022 Recipe of the Month

Pasta Puttanesca
(cooking from the pantry)

adapted by Shirley Mah Kooyman, 2022

During the last 2 years of COVID-19 (in 2020-2021), I was self-isolating at home, going less frequently to the grocery stores, and buying more shelf stable canned goods.  I found I could make tasty meals with what I had on hand in the pantry.  This dish is my adaptation of recipes by Mark Bittman (Pasta Puttanesca) and Melissa Clark (Pasta with Green Puttanesca) published in the New York Times.  Of course you can always substitute the canned ingredients with fresh mushrooms, tomatoes and spinach especially if it’s during the growing season.  This dish comes together easily and quickly.


¼ cup oil (olive or canola)
1 can (2 oz.) anchovy fillets
2 big cloves of garlic, finely minced
¼ cup capers, drained
1 cup Kalamata olives, pitted and sliced
2 stalks of scallions, chopped, use both the white and green parts
¾  teaspoon crushed red pepper flakes
1 can (6 oz.) sliced mushrooms, drained
1 can (14 oz.) diced tomatoes, drained
1 cup frozen spinach, thawed
1 lb. linguine or fettucine
Grated Parmesan



In a large skillet add olive oil and whole can of anchovies along with its oil. Mash the anchovies and heat until pan is sizzling hot.  Add in garlic, capers, Kalamata olives and scallions.  Cook until garlic is lightly brown.

Stir in red pepper flakes, mushrooms, diced tomatoes & spinach. Mix well.  Bring to a simmer on low flame.  Set aside while pasta cooks.

In a separate medium pan cook linguine according to package, about 9 – 10 minutes, drain liquid.

Combine cooked pasta with everything in the large skillet. Sprinkle with grated Parmesan before serving.

Serves 4 – 6