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Today, we want to give a big shoutout to our chef heroes across the country who have stepped up in big ways to help those in need during this challenging time. Even with restaurants shuttered, chefs are cooking meals for hungry kids and families in their communities.
But many need help themselves. If you are able, please consider ordering carry out from a local restaurant, get some yummy grub, AND support your local businesses. This map of restaurants open for business will get you started.
Of course, if you DO feel like whipping up a little comfort food, we’ve got just the thing for you! Chef and hunger hero Karen Akunowicz’s puttanesca only requires a handful of pantry ingredients and will take your taste buds for a thrill ride.
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Spaghetti Puttanesca
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| By Karen Akunowicz |
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Ingredients
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1/4 cup good olive oil |
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2 garlic cloves, sliced thin
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1 28.2-ounce can crushed tomatoes (san marzano are the most lovely) |
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1/2 cup olives, halved, pitted (luques, cerignola, picholine) |
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3 anchovy fillets, chopped (you can leave these out or use a little fish sauce!) |
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1 1/2 tablespoons drained, rinsed capers |
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1 tablespoon fresh or dried oregano leaves, chopped |
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1/2 teaspoon red pepper flakes
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3/4 pound dried boxed spaghetti |
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2 tablespoons chopped fresh Italian parsley |
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Method
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Fill a large stock pot with water and generously salt. Place over high heat and bring to a boil while you assemble the other ingredients. |
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Heat oil in a medium heavy-bottomed pot over medium-high heat. Add garlic and sauté until fragrant and golden, about 1 minute. Add tomatoes and stir with a wooden spoon and a full heart.
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Add olives, anchovies, capers, oregano, and crushed red pepper. Reduce heat to medium-low heat and simmer until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
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While the sauce is simmering, add dried spaghetti to the boiling water and cook according to package directions. Spoon a few ounces of the salted pasta water into the tomato sauce. Drain spaghetti and add it to the sauce. Continuously stir over low heat until the pasta and the sauce are perfectly incorporated.
Serve with a Primitivo, and a ton of garlic bread.
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ABOUT THE CHEF: Karen Akunowicz
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Karen Akunowicz is the Chef-Owner of Fox & the Knife, which is a 2020 James Beard Award Best New Restaurant finalist. She’s a Top Chef All-Star and 2018 James Beard Foundation Award winner. In 2016 Karen was named Boston Magazine’s Best Chef of the year.
In addition to being among Boston’s most celebrated chefs, Karen’s been a steadfast supporter of No Kid Hungry’s work to end childhood hunger.
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