I used white anchovies (brined in vinegar) instead of the usual bottled anchovies. If normal anchovies challenge your taste-buds, you will find that white anchovies are much milder. You can buy white anchovies here or from better delicatessens.
Good parmesan is worth it, you don’t need as much as cheaper varieties. You can buy grano padano or parmigiano reggiano at better delicatessens.
https://compassandfork.com/recipe/penne-puttanesca-in-celebration-of-the-milan-expo/ |