Pasta Puttanesca is a favorite meal around here-- easy to make from pantry staples and beloved by parents and child alike. I think every working parent should know how to make this. I typically use a 15-oz can of diced tomatoes, but decided to try a pint of my newly-canned tomato puree-- the results were deemed superior by all. The thin puree reduced down to a lovely sauce in the time it took to boil the pasta.
My daughter liked the lack of tomato chunks and my husband and I liked the fresh tomato flavor. Surprisingly (given the olives, capers, and pasta boiled in salted water), the sauce needed a bit more salt! Otherwise it was delicious-- I will have to can some more tomatoes this season!
I use a recipe that a friend sent to me, but attributed to Elizabeth David: