Well, how could I resist this translation of pasta alla puttanesca, whore's pasta as it usually is described in English? The general consensus seems to be that this is the sort of dish cooked by slatterns who don't go to market to get their ingredients fresh, but are happy to use stuff out of jars and tins. I hold my hands up to that. Or maybe one should just attribute the name gamely to the fiery tang and robust saltiness of the dish?
Please fire up the sauce if you want, but do know that even though the first mouthful might seem not quite hot enough, the heat builds as you eat. I sometimes go a little cross-cultural in my chilli-case and use hot red pickled jalapenos from a jar found on the Tex-Mex shelves of the supermarket. And while you're there, do look out for the tiny French nonpareil (or nonpareilles) capers: they may be smaller but they pack more of a pungent punch than the larger capers.
Recipe posted by Nigella