Poached fish is a far cry from boring when punchy puttanesca sauce enters the equation. The bold and briny trio of anchovies, olives and capers that’s a signature of the classic Neapolitan pasta sauce ...

1. Heat the olive oil in a large skillet or high-sided sauté pan with a lid over medium-low. Add the garlic, anchovies and crushed red pepper and cook, stirring occasionally until the anchovies ...