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This recipe allows you to enjoy a puttanesca that is finer than any we've enjoyed at many top Italian restaurants. Try it with a good wine for optimum enjoyment. Feel free to cut back on the olive oil. We used 2 TBS and will use less next time around. We'll enjoy this dish again and again. - 21 Jul 2008
I made this recipe for a dinner party for 9 people. All of them raved about the sauce. I did not push the tomatoes through a sieve, but left them chopped coarse. Added a few chopped sundried tomatoes, which helped to thicken the sauce a bit. Made a nice addition, but the sauce would have been fine without them. I also scaled back the olive oil a bit. Overall, a great recipe. I can't wait to serve it again! - 21 Jul 2008