Dear Friends: I have been reviewing numerous puttanesca sauces. Almost all are based on one pound of pasta. Moreover, the amount of the anchovies, garlic, olives, and capers doesn't vary a great deal across the recipes. The amount of the tomato however, varies from less than a pound to 2 lbs (usually canned crushed/chopped tomatoes), across the recipes I reviewed. I was wondering how much tomato you guys use, based on one pound of pasta. I like a 28 oz. can myself. Thank you. Mark
Hi, MarkV: I use one large can of tomatoes per pound of pasta for this sauce because I don't like it too tomatoey. I prefer the other ingredients to be dominant and the tomato more of a binder. BTW, I've made it without tomatoes altogether, and it's great!