Nice treat! I used baby mozzarella balls. As soon as the coating turned golden, the balls started to puff up and burst the coating, so be ready to scoop them out of oil instantly. They did firm up in seconds after coming out of the oil, so no harm done but to the appearece. I did spice the dipping sauce up a bit more, too. Mozzarella balls are so bland otherwise, but they did work just great in this recipe.
oh Gawd this was heaven. I made this with the intention of sharing with host family, but ended up eating the WHOLE thing myself. Since the house already was permeating with the scent of Puttenesca sauce, I made more of the Puttenesca (quadupleted the recipe for the family) and was added some to pasta for kids, (I mixed it with some regular tomato sauce to dilute the flavor of anchovies and capers because kids don't have the same sophisticated palates as adults.)and toasted bread (brucetta style) for the Grown ups. Wonderful! Thank you Sharon!