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As requested, Spaghetti alla Puttanesca. (With apologies to Italian speakers.)
We first found this recipe in The Top One Hundred Pasta Sauces by Diane Seed (illustrated by Robert Budwig). Not sure how available this book is (electronically or in dead-tree form), but it has some excellent recipes.
20ml or 1 1/2 tablespoons olive oil
4 garlic cloves finely chopped (original recipe had less, we like garlic so you might want to reduce this -- experiment!)
3 or 4 anchovy fillets, chopped
tin of chopped tomatoes (Italian, of course!)
125g / 5 oz olives, halved or sliced (again, we like olives...)
60ml / 4 tablespoons capers (we use a jar of salted capers, and wash them first)
parsley (good handful for garnish)
In a frying pan, put the olive oil, garlic and anchovies and cook until the anchovies are almost melted. Then add the tomatoes, olives and capers and cook for five minutes. Add to the cooked pasta, and garnish generously with the parsley.
I find that sauce does about enough for the pasta for two of us, probably about 250 - 300g, but the recipe says it does enough nearer 500g. I guess it depends on how much sauce you like with your pasta.
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