We had this pasta dish way back in April 2013 at Fontane Del Papa, 1 and 1/2 hour north east of Rome in the rolling hills covered with ancient olive tree above the port city of Cititavecchia ... now it is one of my favorite go to request for my beautiful Sandy to cook for me.
It is such a hugely fragrant sauce, the smells that waft through our kitchen takes me straight back to exciting days cooking in so many Italian kitchens. Puttanesca bursts with flavor and typical of many a good italian pasta, it is just so easy to prepare and if your are like me you will be craving this pasta every other week. The super-fragrant sauce is made with a generous amount of cherry tomato, onion, garlic and black olives that will have you addicted right away. Traditional italians use anchovies, but after my throat incident in Italy I have a nervous phobia (in my head only) which to this day still plays silly mind games!
Use canned tuna, the one with a chilly in it adds a little heat, be sparing with how much of the chilly you use if you are not a chilly person.
But for me, the true star are the capers they add a briny saltiness to the dish.
Soooooooo YUM!!!
