It might be an oxymoron to speak of a refined version of Pasta Putanesca, but using expensive white anchovies from Patagonia, Inc. (the anchovies are from Spain) and Classico spicy red pepper spaghetti sauce gave this a silky flavor and texture.

I heated the anchovies along with their olive oil and roasted garlic tossed in a similar amount of black olives sliced north-to-south, added the jarred sauce and a handful of capers and fresh herbs from my early June garden: green and dark purple Opal basil, rosemary and oregano. Al dente whole wheat penne — divine!