Classes don't start at my university until next week, but my kids went back to school this week, meaning I can do a little food experimenting at lunch time at the Pub and Grub. Today I made a Puttanesca sauce mixed with some spinach fettuccine. I am a big fan of Allrecipes.com because of their rating system and the quality of the commenters. Oh, and their recipes are good too. I used the Puttanesca I sauce as a base and made some slight modifications in the ingredients.
Each summer, I grow tomatoes and buy many, many more from the local farmers' market which I then can. I used a pint of my canned tomatoes which I whupped up in the food processor. I did not take out the seeds for convenience. In step 2, I added a 6 ounce bottle of mushrooms and three marinated artichoke hearts (coarsely chopped). I also used green olives stuffed with pimentos instead of Greek olives (it's all I had on hand). Other than that, I followed the recipe. I had some Al Dente spinach fettuccine on hand, so I cooked that according to the package directions and mixed the noodles in with the sauce.
My wife isn't as much of a fan of this dish as I am. She thought it was too spicy for her tastes, and a bit too sour. But I liked it as I made it.