Yep, that's what it translates to. Puttanesca.

Made some fresh pasta (4 xl eggs, 3.5c flour, should have used some semonila, but didn't have any, natch)

Tossed some garlic in a pan, I think about 4 cloves, and some dried chilis....because I had them. I'm sure you can use some pepper flakes. Sauteed for a minute or 2, enough that I didn't burn the garlic, then threw in 2 cans of fire-roasted tomatoes, a cup of half-mooned zucchini. Cooked few minutes (maybe 5?) then tossed in a half a cup of black olives, and 2tbs of rinsed capers. Cooked the pasta for a few seconds then threw in the pan and tossed. Served with a (cheap 8.99) Multipulciano.

(started out with a French 75 cocktail)

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