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This version uses salt-packed anchovies instead of the usual olive-oil packed variety. Soak anchovies in 1/2 cup warm milk, press out liquid with a wooden spoon and proceed as normal. Puttanesca sauce consists of crushed garlic warmed in olive oil, to which are added anchovies, crushed tomatoes, capers, olives and occasionally peperoncini or red pepper chile flakes.
Goes well with a glass of pinot noir or other robust-flavored red wine.