Cooking Light, September 2010
I love this dish! It’s easy, it’s yummy, it’s pretty cheap….there’s not a bad thing I can say about this. I usually don’t add the olives, but for it to be a true puttanesca you have to add the olives. I just get lazy and don’t want to chop them. LOL
I always add just a little more crushed red pepper than it calls for. I like this just a little on the spicy side. I also serve it with angel hair or thin spaghetti. We always have that on hand. Fettuccine is usually only something I buy for alfredo. Make sure you have a nice crusty bread to clean the plate with!!
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