- Sun-dried tomatoes (in oil, not the dry kind) - ~1/3 of an 8 oz. jar
Capers - 2 or 3 tablespoons or so
Oil-cured olives - maybe 8-12, pitted
Roasted garlic - one head oughta do
Anchovies - 2 or 3, unless you feel like more
Red pepper flakes - couple shakes, just enough to give it a little bite
Olive oil - add as you go along (can't hurt to have an oz or so to add when to the pasta)
In camp, cook up a bunch of pasta and drain. Mix in the puttanesca pesto; if necessary, add a little olive oil to keep it from clumping.
I brought a 4-oz nalgene jar of the stuff, and that seemed to be just about right for 1/2 lb. of capellini. You can scale up or down as necessary.