Wendy Hufnagel's Pasta Puteanesca
This is a copy and paste from an old post which wound up in the bbq section some way. The stuff is delishous and great to cook in the sun in hot weather:

Quotes Quotes:

Now this is a fancy smancy version from a dearly deceased cyber friend of mine name Wendy Hufnagel..aka Agent ~W or sometimes just ~W. Super great lady but me and her argued a lot cuz she was a left wing commie liberal and I was a nice conservative. That did not mean I did not love her. I still love her very much and think of her daily. Funny how them relationship are forged despite having never met a person fact to face. The internet is a wonderful thing. Now if you want the lazy po'boy version of this stuff let me know.

bigwheel

ps..she was also rumored to be a world class gourmet cook

Agent ~W said this about Pasta Putanesca>

PASTA PUTTANESCA (literally "Pasta in the Style of the *****")

This is my spin:

1-2 bunches fresh basil, unwashed, leaves rolled and julienned (I like
lots!)
1 1/4 - 1 1/2 c good quality olive oil
3 c or more tomatoes, cherry or Roma, but at least vine-ripened, not
hothouse
mashed anchovy filets (I use probably 12-14) to taste, or anchovy paste to
taste
(really, they're not overpowering, very mellow in the finished product,
not fishy)
one entire bulb (not clove) of garlic, peeled and chopped or pressed
1 1/2 c good quality Greek black olives, pitted (do not use canned!)
dash of red pepper flakes (optional)
freshly ground black pepper to taste (optional)
julienned roasted red pepper to taste (optional)
capers (optional...not too many, the anchovies make it plenty salty)

12 oz. dried pasta*
freshly grated Parmigianno-Reggiano cheese

In a covered casserole, mix the olive oil, garlic and black olives. The
olives can be easily pitted just by squeezing them between your fingers. If
using cherry tomatoes, cut in half. Any larger tomatoes cut into small
wedges. Add along with the anchovies or anchovy paste and basil leaves, and
any other optional ingredients you decide to add. Mix in the morning on a
sunny summer day and leave it to sit outside in the warm sun all day in a
covered casserole. In the spring or fall, it can be 'cooked' in a warm
sunny spot in front of a closed window. It can also be warmed in a slow
oven until heated through. You don't want it to be hot.

Cook your pasta al dente and drain. Pour sauce over, add parmesan cheese to
taste, and serve with good crusty bread to mop up the extra sauce.
Leftovers keep well under refrigeration for 1 week. Just warm to serve.
The flavors just keep improving. Remember, never serve hot.

*Use a pasta such as shells, bowtie, orecchiette or even penne...something
that will soak up and hold the sauce. I think this is a very sensual, sexy
dinner for two people to share with a good bottle of wine. Don't cut the
bread, just rip pieces off...the jagged edges catch the sauce better.

I do all the things I have listed as optional, but it's a matter of taste.
Try the sun method if you can...I think it tastes better, but it may be all
in my head. ~W
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PS Edit: Anybody who makes this has to send me five bucks. Thanks. It is so good it will knock off your knickers.