Last year, I wanted to know exactly what my ancestry was. Even though I looked like my immediate family, I knew I inherited traits that were not from my very proud German and Irish lineage. I had the same olive skin that tans easily that my grandpa on my birth father’s side had, and dark brown hair compared to my fair-skinned blonde and redhead Irish family. I knew there was more to my family that had been lost over the years, so I caved and did 23andMe. 

Turns out, I come from a large Spanish and Italian family on my paternal side. I was fascinated and dove deep into learning more about my newly discovered family, turning first to food. The first recipe I came across was sugo puttanesca, traditionally known as aulive e chiapparielle. This recipe comes from Naples (where my family is from), which was part of the Spanish Empire until 1714. The recipe takes little effort. The brininess from the capers and olives give the sauce a rich layer of salinity, while the acidity from the tomatoes brightens and balances each bite. I prefer rigatoni or any fun-shaped pasta to catch all the sauce. I added red pepper flakes to make it a little spicier, but you can omit this if you’d prefer a more traditional sauce. Add thinly sliced flank steak or grilled chicken on top if you’re looking for extra protein. I love this dish because it helps me understand and honor my family’s history. That is the power of food, even if it’s the simplest dish. ––Justin Burke  

Pasta alla Puttanesca 

Ingredients
12 ounces pasta, any shape
¼ cup olive oil
4 cloves garlic, minced
2 anchovy fillets, chopped
1 pint cherry tomatoes, sliced in half
½ cup kalamata olives, pitted
2 tablespoons capers, drained
½  teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
1 cup reserved pasta water
1 cup parmesan cheese, grated
¼ cup fresh parsley, chopped

Directions 

1. Cook the pasta according to package instructions. Drain in a colander, reserving about 1 cup of the pasta water, then rinse the pasta under cold water to stop it from cooking any further. 
2. Heat oil in a medium skillet over medium-high heat. Add the garlic and sauté for about 30 seconds, until fragrant. Add anchovies and cook until fillets are broken down, almost “melted,” about 1 minute. 
3. Add the tomatoes, olives, and capers and season with salt, pepper, and red pepper flakes. Sauté for about 2 minutes, until the tomatoes soften and the skins wrinkle. 
4. Add the pasta and reserved pasta water and toss to evenly coat pasta with sauce. 
5. Place pasta in a large serving bowl and sprinkle with grated parmesan cheese and parsley. Serve warm. 

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