I have been experimenting with how to make a quick, delicious puttanesca sauce, and Joyce’s garden peppers make the difference.

While cooking the gemelli, heat some olive oil in a separate skillet and sauté a few anchovy fillets with the minced peppers. When they are sizzling, pour in Trader Joe’s Arrabiata (angry) sauce in the amount suitable for the pasta you are cooking.

Add to the sauce some black kalamata olives sliced from north pole to south pole, and a similar volume of capers. Simmer until the pasta is cooked, combine and enjoy!