Sunday was a strange day and we hadn't really planned anything for dinner, but we had capers and anchovies leftover from two meals earlier this week so I thought Pasta Puttanesca sounded like a great way to use up the ingredients. A quick trip to the store for black and green olives was all we needed to put this meal together.
SP has never been a huge fan of puttanesca, but he liked this version because the olives I bought weren't overpowering. They really blended well with the other ingredients, adding a nice sharp, salty bite. Between the anchovies, capers, olives and red pepper flakes, this was a meal that really packed a flavor punch. What I really like, besides the flavor, is that the meal is so simple to make. All it takes is some time to prep the minimal ingredients since the sauce comes together in the time it takes to cook the pasta. I used penne rigatte since that's what we had on hand, but spaghetti would also work well.