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Ana Sofia is making an Authentic Italian Spaghetti Puttanesca the traditional way. Salty, bold, simple, no shortcuts, no nonsense!

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26 Comments

  1. I don't know if you've ever eaten an olive taken from the tree, that hasn't been pickled, but I can assure you that it doesn't taste good.

  2. OMG, never even THOUGHT to look up that word ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚ I am not sure I can ever make this dish againโ€ฆ

  3. Iโ€™m kinda disappointed that a chef is so distracted by beauty and being nice to a pretty woman to acknowledge fresh olives a too bitter to eat. If a man made this same dish the same way youโ€™d also notice that anchovies arenโ€™t capers and youโ€™d complain about not correctly processing the olives

  4. When I first saw her, I literally thought that she was Italian because she spoke what seems to be perfect Italian in her videos. She's Costa Rican.

  5. Never tried this before, maybe because I'm not rich and I do not have a garden full of olive trees and swiimming pool as Miss Fehn is and have ๐Ÿ™‚
    But the recipe looks nice, TX for that reaction chef ^^

  6. Wait… thats not puttanesca isnt it right? Isnt puttanesca considered to be a "low-price" dish with few ingredients? With just like tomato and maybe a sofritto?

  7. Puttanesca translation. Lol! Naughty, naughty. โ€œI just go there for the food.โ€ ๐Ÿ˜†๐Ÿ˜

  8. Perfection! One of my favorite sauces. Iโ€™ll make this today for fishy Friday, though Iโ€™ll add roasted fresh plum tomatoes. I have a bag of them that are past their prime. Theyโ€™ll substitute for her fresh olives as all mine will come from jars ;)) Cheers! ๐Ÿ

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