These dishes come from all over the world, but none take more than 20 minutes to prepare. By: Text: Jason Horn and Cooking Light staff
The piquant sauce in this recipe originated in Naples, and was designed to be made quickly, out of pantry odds and ends. Our version uses bottled pasta sauce to make things even simpler, while adding the requisite capers, olives, and red pepper that make a puttanesca. If your capers are packed in vinegar, rinse them before adding to the sauce―this makes for a more balanced flavor.