The People’s Puttanesca

Written by Gwen Ashley Walters Category: Local Products Issue: May 2014
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photo by Mirelle Inglefield

Spruce up your spaghetti with these Valley-based pasta sauces..

 

Mamma Letizia’s
mammaletizia.com
When Letitia Lavant decided to market her family’s pasta sauce, she spent hours cooking with her mother, measuring and writing down the recipe. Two sauces – and a lot of memories – came out of those sessions: spicy Italian marinara and garlicky pizzaiole gravy. ($8.50 for 24 ounces; available at Luci’s Healthy Marketplace and Old Town Scottsdale Farmers’ Market.)

 

Costantino’s Kitchen
costantinoskitchen.com
Christopher Costantino cooks his Italian-born grandmother’s pasta sauce (a sweet, tomato-basil flavor) and recently added a punchy puttanesca-style sauce, flavored with olives, capers and salty anchovies. ($9 for 24 ounces; available at AJ’s Fine Foods, Whole Foods and some farmers’ markets.)

 

Nonna’s
nonnassauces.com
Lyn McGuire might be the only Scottish-accented woman cooking Italian pasta sauces in the Valley, but her original recipe comes with street cred. The sugo (marinara) recipe comes straight from her Puglia-born grandmother, for whom she named her company. McGuire’s five flavors – the original sugo, roasted sweet red pepper, pungent puttanesca and supremely spicy arrabbiata – are available at AJ’s Fine Foods, Whole Foods for $11 for 24 ounces, and on Saturdays at Old Town Scottsdale Farmers’ market.

 

 

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