A very nice change from the ordinary, and a good use for feta (one I never would have thought of myself) thank you. I was apprehensive in making this dish for my toddler and husband, but they both enjoyed it. I had to omit the olives and capers today and the flavour remained very good. Next time I will add more then a pinch of red pepper flakes maybe 1/4 tsp.

We loved this recipe! I usually make the traditional puttanesca, with anchovies, but the arrabbiata style gave it a unique twist. Since it is winter, and fresh tomatoes are virtually flavorless, I used two 14.5 oz cans of diced garlic flavored tomatoes, drained, instead. I also used herbed feta for the topping because that's what I had in the fridge. I didn't add any extra salt, since the olives, capers and cheese are already high in sodium. I also cooked an extra cup of rigatoni and the recipe served three adults as a main course. My "purist" Italian husband had a philosophical issue with using feta instead of a traditional Italian cheese, but it is excellent as written and I will definitely make it again.