We had some home-made sauce in the freezer, from Mario Batali's basic recipe. It was good, but I wanted to give it some oompfh. I checked the fridge for inspiration and found a bunch of odds and ends that could turn the plain tomato sauce into a salsa puttanesca: seven olives left over from a trip to the Superfresh olive bar; a jar of sweet and hot pepper rings; a jar of marinated artichoke hearts, a few wilting scallions. I chopped up the olives and scallions along with a small handful of peppers and artichokes, and sautéed them with a few tablespoons of chopped onions and mushrooms. I added this mixture to the sauce, along with a dribble of balsamic vinegar and some honey, and voila! Something chunky and interesting and quite delicious, especially over the bland and milky gnocchi.