COOKING FOR TWO
with LeAnn and Chef Charles Knight
In Cooking for Two, we invite you to discover the joy of shared culinary adventures. This series is more than just cooking—it’s about connection, creativity, and celebrating the moments that happen around the table. Each recipe highlights innovative techniques using Health Craft’s exceptional waterless cookware, designed to enhance flavor, preserve nutrients, and make cooking an effortless pleasure.
Imagine savoring a perfectly prepared meal that nourishes body, mind, and spirit—this is the essence of Cooking for Two. Whether you’re preparing an elegant dinner or a cozy date-night dish, our cookware helps transform simple ingredients into unforgettable meals.
Every recipe has a story, often tied to family traditions and cherished memories. Think of your grandmother’s lasagna layered with love, or the fragrant curry that perfumed your family gatherings. Recipes aren’t just instructions—they’re connections to our heritage and the people we hold dear.
We invite you to reflect on your own culinary stories. What dishes have been passed down through generations in your family? How do they tie you to your past and your loved ones? By sharing these stories, we build a warm, supportive community of health-conscious cooks who celebrate the art of cooking together.
Featured Recipe: Pasta Puttanesca for Two
The Story
Pasta Puttanesca is more than just a quick, bold Italian pasta—it carries an intriguing past. Originating in Naples in the mid-20th century, it was said to be the dish of choice for ladies of the night who needed a flavorful, no-fuss meal between appointments. The name itself—puttanesca, derived from the Italian word for prostitute—reflects this colorful origin.
With its vibrant combination of tomatoes, garlic, olives, capers, and anchovies, Pasta Puttanesca captures the very essence of Italian cooking: resourceful, rustic, and bursting with character.
Although I grew up enjoying this dish, no one in my family ever mentioned its history—maybe for good reason! 😄
Preparation
Time: 10 minutes
Servings: 2
Equipment: Medium sauté pan (11-inch Gourmet Skillet recommended)
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tbsp minced garlic
- 2 tbsp chopped green onions
- 2 tbsp sliced Kalamata olives
- 2 tbsp chopped anchovies
- ½ cup white wine (Pinot Grigio or Sauvignon Blanc)
- 1½ cups spaghetti sauce
- Parmesan rind (optional, for richness)
- 2 cups pasta, cooked al dente
- 2 tbsp chopped fresh basil
Directions
- In the skillet, warm olive oil and butter over medium heat (275–300°F). Sauté garlic, green onions, olives, and anchovies for 3–4 minutes.
- Add the wine. Carefully ignite with a stick lighter to flambé, cooking for 2–3 minutes to burn off alcohol.
- Stir in spaghetti sauce and Parmesan rind. Simmer for 2–3 minutes.
- Add pasta and toss to coat, heating through for about 2 minutes.
- To serve, swirl the pasta onto warmed plates and garnish generously with fresh basil.
Buon appetite!