Pasta Puttanesca is one of those dishes that proves you don’t need a long list of ingredients to make something truly delicious. It’s bold, briny, and comes together quickly—exactly how a great weeknight pasta should.
In this hands-on class, you’ll learn how to build flavor step by step using garlic, anchovies, olives, capers, and tomatoes, and how to balance everything so it’s rich without being heavy. We’ll start with a simple Antipasto, then move into the Pasta Puttanesca, paired with a fresh Tuscan Salad with fruit and fennel for brightness and contrast.
We’ll round out the meal with warm Herbed Focaccia and finish with a Creamy Panna Cotta. This class focuses on simple ingredients, smart techniques, and the kind of cooking you’ll use at home.
Hands-On
Instructor: Chef Sue Fawcett
Pasta Puttanesca is one of those dishes that proves you don’t need a long list of ingredients to make something truly delicious. It’s bold, briny, and comes together quickly—exactly how a great weeknight pasta should.
In this hands-on class, you’ll learn how to build flavor step by step using garlic, anchovies, olives, capers, and tomatoes, and how to balance everything so it’s rich without being heavy. We’ll start with a simple Antipasto, then move into the Pasta Puttanesca, paired with a fresh Tuscan Salad with fruit and fennel for brightness and contrast.
We’ll round out the meal with warm Herbed Focaccia and finish with a Creamy Panna Cotta. This class focuses on simple ingredients, smart techniques, and the kind of cooking you’ll use at home.
Hands-On
Instructor: Chef Sue Fawcett
