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Today I would like to invite you to meet Claudia of What’s Cookin’ Italian Style.  Claudia graciously accepted my offer to contribute to my blog and I was very pleased she was so ready to jump right in and share with my readers.  Claudia is a NY’er who relocated to sunny Florida (lucky girl) and she is one awesome cook who shares recipes from her Italian Heritage.  She is the one who inspired me to make the Cajun Shrimp with Linguine recipe that I posted about not too long ago.  Everything she makes looks and sounds so yummy!  I hope you will enjoy  her post here today on Puttanesca Sauce with Rigatoni Pasta!  Don’t forget to head on over to her site to visit – today she has a really great looking Nutter Butter Banana Cream Pie showcased!  Yummy!
I was honored when Shelby from Grumpy’s Honeybunch asked me to do a guest post! Actually I was hoping she would ask me. Her blog is filled with everything your looking for and more!  We all can associate with her love, a beautiful family, the up’s and down’s of life, great food and best of all for us one of the best blogging friends and supporters there is! She will always help in any way she can, with a wealth of proven blogging experience and knowledge, she is a true friend among the blogosphere… Thanks so much for asking me to do this post!
I made this recipe only a few times tweaking it again, this time I got it, my family loved it!   The difference is in the tomatoes for sure. These ingredients all fresh, yes very fresh. I am so proud to show you a recipe that came from my own fresh plum tomatoes. I have four plants growing on my patio. These were ready  for picking and more babies on the way and I am so happy to let you see my first picked babies… ( can you tell I am a really a  proud parent of them?) I have never been able to grow anything but herbs. This time I got the right soil, miracle grow, and yes the miracle actually happened… we struck pay dirt with beautiful roma plum tomatoes were born.  I decided to try my favorite dish for a change. I hope you enjoy it as much as we did!
Puttanesca Sauce with Rigatoni Pasta
PRINT THIS RECIPE

1/4 cup olive oil
6 cloves minced garlic
 2 pounds of fresh plum tomatoes put through food processor (remove stems first and cut off the tops, add whole into processor) or use 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice in food processor pulse a few time.
1 cup tightly packed, pitted, and halved Kalamata olives or use black olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets) or use anchovy paste around 4 ounces
1/2 teaspoon each  dried crushed basil, oregano, garlic powder
1/2 teaspoon dried crushed red pepper flakes or 1/4 teaspoon of cayenne pepper
Salt and pepper to taste
1 pound rigatoni pasta, cooked to al dente or use your favorite pasta ( I make two kinds my husband loves linguine and my sons love rigatoni)
Directions
In a large pot heat the olive oil over medium high heat. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickens and slightly reduced, about 40 minutes. Add  pasta to a large serving bowl, add a small amount of sauce to coat the pasta, toss lightly.  Top with grating cheese, serve additional sauce on the side for individual preference. That’s it enjoy!