Put a big pot of water up for a boil. When boiling, add salt and pasta. Stir well and lower heat. Cook until al dente, according to package directions.

While pasta is cooking, heat a nonstick skillet over medium heat. When hot, spray (off the heat) with cooking spray. Add sliced garlic and cook until fragrant, about 1 minute. Stir constantly. Add olives, tomato and capers and cook for 3 minutes. Add sugar, salt and white wine. Cook, until liquid evaporates. Add marinara sauce. Heat through. Take off heat. Place in sink and whiz with a hand blender until completely pureed (or place in a blender and blend until pureed, unless you like your sauce chunky).

When pureed, add to serving bowl. Top with cooked pasta, and mix well until all pasta is coated with sauce. Sprinkle with parmesan cheese and serve.

Serve with warm breadsticks or garlic bread.

Note from: Joemama@ticino.com on Nov 1 1999
"But TRUE putanesca sauce is traditionally much spicier, and contains anchovies and more chiles. I generally use 'Alici Piccante' (anchovies packed in chile oil) and 'Olive Piccante' (olives cured with chiles), along with a few additional chiles when making it."

From: RisaG.
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Sun, 31 Oct 1999