Puttanesca

penne rigate or long pasta (180 grams) • Extra virgin olive oil, • fresh green onion or 1/2 onion • anchovy fillets • capers • About 10 cherry tomatoes (or a bit of tomato sauce) • About 15 green olives • Salt, oregano, and red pepper flakes

paccheri pasta (250 g) • tuna, 2.8 oz each, drained (80 g each) • pitted black olives (150 g) • Capers, to taste • cherry tomatoes (150 g) • garlic clove • tomato paste • Extra virgin olive oil • dry white wine (about 60 ml)

mezze maniche rigate pasta (300 g) • canned tuna in oil, drained (150 g) • Taggiasca olives, pitted (80 g) • tomato purée (40 g) • garlic • rinsed capers • small onion • olive oil • To taste hot red pepper flakes • Parsley

whole wheat fettuccine (480 grams) • Anchovy paste, to taste • pitted black olives (100 grams) • capers in salt (50 grams) • Extra virgin olive oil, • fresh cherry tomatoes (150 grams) • fresh hot chili pepper • small bunch fresh parsley • garlic clove • Salt, to taste • Black pepper, to taste • Ground ginger, to taste

penne or your favorite pasta (about 400 grams) • peeled tomatoes • pitted olives (about 100 grams) • anchovy fillets • garlic clove • capers • Extra virgin olive oil, salt, and red pepper flakes, to taste

spaghetti (100 grams) • cherry tomatoes (100 grams) • capers • black olives • anchovy fillets in oil • Garlic • Extra virgin olive oil • Red pepper flakes

pasta (about 100 grams) • tomato purée (about 170 grams) • small onion • mixed pitted olives (about 50 grams) • medium capers in salt • Anchovy paste • Extra virgin olive oil • Oregano • Salt

linguine made from stone-milled durum wheat • datterini tomatoes • To taste, Taggiasca olives • To taste, capers • green chili pepper • anchovy fillets • garlic cloves • To taste, dried oregano • To taste, extra virgin olive oil

cherry tomatoes (about 300 g) • extra virgin olive oil • Salt, to taste • Oregano, to taste • Basil, to taste • green olives in brine (about 50 g) • Gaeta olives (about 50 g) • Capers, to taste • garlic clove • spaghetti (about 200 g)

pasta (such as mezze penne) (500 grams) • strained or crushed tomatoes (about 225 grams) • small handful of black or purple olives (such as Gaeta olives) • capers • Parsley and/or basil and/or oregano (I use basil) • onion • chili pepper in oil or fresh chili pepper, to taste • Extra virgin olive oil,

eggplants, diced • durum wheat spaghetti • tuna in olive oil • Capers, to taste • pitted black olives • Oregano, to taste • Crushed Italian-style crackers (such as taralli) • Extra virgin olive oil, to taste • Salt, to taste • peeled tomatoes • garlic clove • Black pepper, to taste •

spaghetti (about 350 grams) • tomatoes for sauce, chopped (about 400 grams) • pitted black olives, preferably Gaeta (about 80 grams) • capers in salt, rinsed • garlic • red chili pepper • Chopped fresh parsley, to taste • Salt, to taste • Extra-virgin olive oil, to taste • anchovy fillets in oil

spaghetti (200 g) • rinsed capers • pitted black or green olives • tomato puree • garlic cloves • anchovy fillets • Chopped parsley, to taste • extra-virgin olive oil • Salt, to taste • Black pepper, to taste

–16 oz troccoli pasta • pre-soaked salted cod (baccalà) • cherry tomatoes or canned cherry tomatoes • extra virgin olive oil • garlic clove • Taggiasca olives • capers • Crushed red pepper, to taste • anchovy fillet in oil • Salt, to taste • chopped parsley and oregano, plus a sprinkle for garnish • For homemade troccoli: 3 1/3 cups (400 grams) durum wheat semolina flour •

chicken breast slices • tomato pulp • Taggiasca olives (you can also use black olives) • pickled capers • Parsley, to taste • garlic • Olive oil, to taste • anchovy fillet in oil (optional, but adds good flavor) • Semolina flour, for dusting • small piece of fresh chili pepper (if desired) • Salt, to taste