History has it that Pasta (in this case, Rigatoni) puttanesca had something to do with prostituites in Naples, but all I can tell you is it’s great in winter and terribly typically Mediterranean.
180g rigatoni (pasta for 2-3), dry
80g (several T) good quality tomato paste
1 yellow bell pepper
1/3 red bell pepper
2 T capers (packed in salt if possible)
2 T diced black, kalamata, or other full flavored pitted olive
2 Heaping spoonfuls of creme fraiche
1/4 C stock (vegetable or chicken or water if you must)
salt & pepper
Boil the pasta in well salted water until al dente. While cooking, sautee 1 inch chunks of yellow bell pepper & diced chunks of red bell pepper in hot olive oil, medium high heat. Add salt & pepper. If you want, you can start with a bit of finely chopped onion. Add 2 tsp red pepper flakes or less/more to taste.
Once a bit softened, add tomato paste and a splash of vegetable or chicken stock (water if you have to). Let paste incorporate and sauce simmer until reduced. Add capers and olives, let warm. Turn off heat and add creme fraiche (I used the ultra full flavored and delicious local SF Cowgirl Creamery variety), stir in. Toss pasta and serve.
Wine: It’d be nice with a nice spicy red wine like sangiovese (chianti, chianti classico, rosso di montalcino, etc) or a lighter zinfandel, or a well balanced merlot to soften it up and take away the spice a bit