Lest you think Italian cuisine is set in stone and unchanging, puttanesca sauce didn't exist until the 1950s or '60s. There are several colorful legends about its creation, but all point to a flavorful and chunky tomato sauce with olives and capers. We pair it here with meaty grouper, but another white-fleshed fish or chicken will also work. For even more authenticity, add an anchovy or two with the tomatoes as you cook the sauce.
View Recipe: Grouper with Puttanesca Sauce