I spoke of umami recently (regarding the preserved beancurd in the pork belly dish), the mouth feel that some describe as the fifth taste. One group of chemicals which gives loads of umami are glutamates, with MSG (monosodium glutamate - the flavour enhancer) being the most known - and most hated. Contrary to popualr belief MSG is perfectly natural stuff, created by fermentation, even if it is created in factories. Glutamates of other forms occur in loads of ingredients though and inclusion of them when cooking can create some really tasty dishes. Which isn't really surprising with things known as a flavour enhancers.
Some food stuffs with high amounts of naturally occuring glutamates in are parmesan cheese, anchovies and tomatoes so pasta alla puttanesca, which contains all three plus a couple of salty ingredients, is full of flavour.
I don't speak Italian but I do know that puttanesca are ladies of the night so this dish roughly translates to whore's pasta. Not the most endearing name but it is a really endearing dish. Salty from the anchovies, olives and capers, tart from the tomatoes, hot from chili but freshened by the parsley - add all the flavour enhancement and it is pretty moreish stuff. I read earlier today that the first mention of the recipe in Italy wasn't until 1960 but in that short time it has become as classic.