Not exactly sure how it evolved, but every first Thursday in November has been designated as National Men Make Dinner Day, which falls on November 7 this year. According to the rules, the main meal must include a minimum of four ingredients and requires at least one cooking utensil other than a fork, the men have to shop for all the ingredients, clean up as you go, and aprons are optional. No BBQ allowed.

In celebration of this holy occasion, we turned to cookbook authors Ryan Alvarez and Adam Merrin, otherwise known as the Husbands that Cook for recipe advice. One of the first recipes on their website in 2015 is still a reliable and easy favorite of the couple — pasta puttanesca.

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Husbands That Cook (Ivan Solis)

“We love this flavorful dish because of its simplicity,” Alvarez tells L.A. Weekly from their small kitchen in a house on a hill in Eagle Rock.   “Even a beginner cook can confidently follow this recipe, and have it turn out successfully. We love this entree for many reasons, especially because of its alluring story. Legend has it that in the olden days in Italy, the ladies of the night would simmer this fragrant tomato sauce near an open window and the inviting aromas of garlic, capers, olives, and fresh herbs would lure customers off the street — hence its provocative name, pasta puttanesca, or whore’s pasta.”

“This easy, gourmet meal comes together in less than 30 minutes,” says Merrin. “The women could have a quick bite between appointments. Thanks to their ingenuity, we can all enjoy this seductive spaghetti no matter what kind of work we do… Pour a glass of wine and celebrate National Men Make Dinner Day with this classic Italian dinner.”

Pasta Puttanesca

Adapted from The Silver Palate Cookbook, serves four.

  • 2 28-ounce cans of peeled Italian plum tomatoes
  • 1 pound dried spaghetti
  • ¼ cup extra virgin olive oil
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup flat-leaf parsley, coarsely chopped, plus more for garnish
  • ¼ cup capers, drained
  • 4 large garlic cloves, chopped
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/8 tsp. dried pepper flakes

Open the cans of tomatoes, then remove the tomatoes one at a time, gently squeezing them with your hand to remove as much liquid as possible — this is best done over the sink, as it can be messy. Place the squeezed tomatoes in a bowl and set aside. The liquid in the cans can be discarded or saved for future use.

Fill a large pot with four to five quarts of water. Add one teaspoon of salt for every quart of water and stir to dissolve. Place over high heat and bring to a boil. Once boiling, add the pasta and cook according to package directions until al dente, usually about nine to 10 minutes, stirring occasionally.

Meanwhile, place the squeezed tomatoes and olive oil in a large, deep skillet. Set the skillet over medium heat, and bring to a simmer, stirring occasionally. Once simmering, add the remaining ingredients one at a time, and continue stirring occasionally.

Once the pasta is done, reserve some of the cooking water, then drain. Transfer the pasta to the skillet of sauce and toss to coat the noodles evenly (note: if your skillet is not large enough, you can return the spaghetti to the pot it cooked in, then add the sauce and toss to combine). If the pasta seems dry, add the reserved cooking water a few tablespoons at a time and toss until the desired texture is reached. Serve hot, garnished with parsley.