Pasta Puttanesca & Mark Bitten

I love Pasta Puttanesca, the salty flavors of olives and anchovies and the heat of red chili pepper flakes.

I've even made it with Shrimps and capers (when I can't trick my Honey about the anchovies) and a more traditional version from Jamie Oliver when I can.

(not the prettiest photo, but fantastic, none the less)

Mark Bitten shared his version in this week's NY Times article, very similar to Jamie's, but I love his intro and the potential origins of the dish. Enjoy!

Don't forget to send your pasta dish to this week's Presto Pasta Night Roundup host, the fantastic, Haalo of Cook (Almost) Anything - hellohaalo (at) gmail (dot) com and a cc to me ruth (at)4everykitchen (dot) com by Thursday so she can post on Friday.