From Vegetarian Express. A quick and easy version.

Heat a little olive oil in a large saucepan and add 2 cloves of finely chopped garlic and a fresh red chilli, deseeded and finely chopped. Cook gently for 1 minute. Chop half a jar of Waitrose Pitted Green Olives Stuffed with Anchovy, 2 tbsp capers and 6 sun-dried tomatoes. Add to the pan with a

The Food Network and Rachael Ray cleverly explain the name of pasta puttanesca as follows: "This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast, and easy (...no disrespect to the

Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons taillon ...

-- note: the original recipe -- calls for 1/2 cup) 1 cn (large) chopped tomatoes ...

"This is a great dish with wonderful Mediterranean flavors and it can be scaled up to serve more people. Add ingredient amounts to your liking."