My recipe for Pasta Puttanesca - for Jack Spratt
my finally perfected version, I work my recipes til I get the taste the way I like it, and then I rewrite the recipe for my private cookbook
PASTA PUTTANESCA
2T olive oil
8 cloves garlic, sliced
1/2 small onion chopped
1 can drained flat anchovy fillets
1/2 t crushed red pepper flakes
small can black olives, no pits, coarsely chopped
1 can artichoke hearts, drained, quartered
3 1/2 T capers
1 32 oz can chunky style crushed tomatoes
1 small can of tomatoes with green chilies.
a few grinds of black pepper
1/4 cup of any parsley, chopped, 4-5 leaves of basil, chopped
1 pound of angel hair pasta
Grated parmesan
Crusty Bread for mopping
Heat oil over med heat add garlic, onion and anchovies. MEDIUM slow heat. Let the anchovies dissolve into the oil, and all of it to become fragrant and limp. Add olives capers tomatoes black pepper red pepper and parsley.
This sauce will have a mild "kick", leave off either the red pepper flakes or the tomatoes with chile (substitute normal chunky tomatoes) if you don't want that little kick. But don't leave off both.
Simmer 8-10 minutes. Stir in Artichoke hearts, heat.
Serve over Angel hair pasta, al dente, that has been tossed with the chopped basil leaves.
Pass bread and cheese at the table.
Serve with a simple salad of Boston lettuce, torn, with a vinaigrette and herbs.
= new reply since forum marked as read
I might do a sauce with garlic, anchovies and crushed red peppers along with an arugula salad with cranberries. I'm getting hungry. I'm getting hungry. 
