Mads 🍯

In no way would an Italian call this a puttanesca. But I’m English, so here’s my ‘sort of’ puttanesca.

Freestyled a serious one here before work today with some pantry staples. Local tuna caught & preserved by Monsieur, good quality olive oil, and giant capers were what made it so very HAWT. My heart and belly are full.

P.S. Used some GF mafaldine and it slapped. Thought of all my GF queens out there. 🤌🏼🤌🏼🤌🏼