Combine anchovies, olives, and capers to make the briny Italian favorite: Puttanesca sauce. It’s great served over fresh ...

In 1988, actress Sophia Loren released the cookbook Sophia Loren’s Recipes and Memories, which includes her recipe for one of ...

This budget vegetarian take on classic Italian puttanesca sauce is a store-cupboard saviour ... until softened and very lightly browned. Stir in the olives, capers, chilli flakes and salt ...

olives, and capers. Stir those in and next, add the chopped cherry tomatoes. Reduce the heat to low and cover the pan with a lid. Cook for ten minutes, checking and giving the sauce an occasional ...

Justin Chapple's seasonal rendition of puttanesca incorporates arugula, parsley, fresh spring onions, spicy Calabrian chiles, and Castelvetrano olives for ... make this pasta sauce extra decadent ...

You can use nearly a dozen fat green garlic cloves in Melissa’s pasta with green puttanesca, which marries them with the fabulous, salty punch of anchovies and olives with a handful of young greens.

Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through. Divide the pasta puttanesca between two plates and tear ...

add the capers and olives to the sauce. Taste to check the seasoning. It might need a little extra salt. Mix well and, as soon as the pasta is done, drain it and throw it in the puttanesca pan.