CORINNE TRANG 

I love a good pasta dish, and puttanesca sauce is one of my favorites. Relatively light, it is made with fresh end-of-season tomatoes. I use oil-cured Moroccan black olives, those that are a bit wrinkled. They lend a nice bitter note to counterbalance the sweet and tangy tomato base and salty capers. Originating in Naples, Italy, it is believed to have been invented by "ladies of the night," as the name suggests. Made with simple pantry ingredients, there are as many versions