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The intense flavors and aromas of puttanesca sauce, which relies on pantry staples such as olives, capes, and red-pepper flakes, are perfectly complemented by bucatini -- thick, hollow spaghetti-like strands, similar to perciatelli. Adapted from from the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Source: Martha Stewart Living, June 2007
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Cook's Notes

Even tastier if made a day ahead, puttanesca sauce also pairs beautifully with fish.

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  • epurdy1hotmail
    26 OCT, 2017
    This recipe is fine except that it must have at least two anchovies added with the garlic and olive oil. The anchovies will decompose but they will add flavor and give richness to the recipe which it will lack without them. I always add more, sometimes the entire can of anchovies depending on the amount of sauce I make. But in the recipe above, you must, must have at least two pieces of anchovies. The recipe without them will not be rich and full. You do not like anchovies? You will not know they are there, but without them, the recipe will be weak and flat.
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