There is nothing I hate more than to get a mediocre or worse review from people who do not follow the recipe as written, and then judge YOU on it. I followed this to a "T" even though my experience as a chef was telling me not to. Too much cheese. Not enough garlic. And "salt and pepper to taste" is a personal pet peeve. If you are going to post a recipe, include all the measurements, or be prepared to take your lumps. This recipe is good enough to avoid disaster, but DO NOT FRY. They stick to the pan and melt away when you add them to the gravy(tomato sauce). Instead, bake them for about 35 minutes at 350. Then, put them in the gravy for the last hour or two. Replace half the cheese with more breadcrumbs. Less mess, healthier and easier.

I love this recipe. I could not find sundried tomato pesto, so I used sundried tomato bruschetta. I don't know if there is a real difference, but everyone loved this including my 5 year old daughter who can be finicky. I will be adding this to my rotation. Thanks!

This was pretty good. The only thing was there was too much butter and brown sugar, not so much because of a health concern, but more because it was a waste. A half a stick of butter and a couple tablespoons of brown sugar was more than enough, and I made more than 16 ozs of carrots. I would make this again.

Ay yo! This is a great puttanesca sauce!!! Took a break from the usual Sunday gravy and made this...loved it! I made a whole pound of macaroni...so I doubled the recipe. I followed it pretty close except I used two 14.5oz cans of diced tomatoes and and 8oz can of tomato sauce instead of using the sieve, and I used half kalamotta and half greek olives. Those of you who think there is too much olive oil...that's what puttanesca is supposed to be like. It is not supposed to be tomatoey and sweet like marinara. Puttanesca should be bitter and spicy...and that's just what this is. Thanks for an incredible recipe! This one goes into my rotation. And oh yeah, and thanks for the gut...a pound I ate in two days!