A common recipe in Naples and Southern Italy is a richer version of spaghetti al pomodoro called puttanesca which can include capers but not necessarily. What is necessary are: beef stock, dried herbs, black olives, purple onion, fresh tomatoes, tomato paste, pork sausage and good prosciutto all of which give the dish its unique, savory taste.
You will need: as many pork steaks per guest. Spaghetti pasta, beef stock, black olives, stewed or whole tomatoes, one purple onion, tomato paste, pork sausage (mild breakfast) and prosciutto. To begin, marinate 'pounded' pork steaks in balsamic vinegar, garlic powder, sea salt and dried herbs.
Next, start sauteing silvered purple onion in olive oil along with diced prosciutto and crumbled pork sausage. When all are browned on the edges, add either four med. size (peeled) tomatoes or one small can of stewed tomatoes. Stir and then add 1/2 cup of beef stock. Add dried herbs: rosemary, mint, oregano, and about 4 tbs of tomato paste and the black olives (half jar) or leave out and use when serving. Let this simmer while you prepare the pork steaks and pasta.
Sear the pork steaks in olive oil using the liquids from the marinate. Once seared, place in a glass baking dish and stick in the oven (250F) while the pasta cooks in boiling salted water. When tender, drain and ladle into the skillet with the Napoli meat sauce. Top with parsley and serve with pork steaks.