Does anyone have a recipe for a puttanesca pasta sauce. When I have had
this in restaurants, the main ingredients have been tomatoes, olives,
capers, garlic and chilli. I have really enjoyed it, but the restaurant
versions have (as always!) lots of oil. (I always order my dish without the
traditional anchovies)
I have searched the archives under keywords of 'capers' (some great recipes)
and 'puttanesca' with no luck.
BTW, I also searched for amatriciana pasta sauce ( which usually has pork,
but I have seen vegetarian versions) Any suggestions here?
If not, I had better get onto inventing something!
Kirsten
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