Pasta Puttanesca

Ingredients

• Spaghetti (12 ounces)
• Olive oil (3 tablespoons)
• Garlic (4 cloves, minced)
• Anchovy fillets (4, finely chopped)
• Crushed red pepper flakes (1 teaspoon (adjust to taste))
• Canned diced tomatoes (28 ounces)
• Pitted kalamata olives (1/2 cup, roughly chopped)
• Capers (2 tablespoons, rinsed and drained)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving a cup of the pasta cooking water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped anchovies, and crushed red pepper flakes. Cook for about 2 minutes, stirring frequently, until the garlic is golden and the anchovies have melted into the oil.
3. Stir in the canned diced tomatoes, capers, and olives. Bring the sauce to a gentle simmer and let it cook for about 10 minutes, allowing it to thicken slightly. If the sauce becomes too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
4. Add the cooked spaghetti to the skillet, tossing it in the sauce until well coated. If needed, adjust the seasoning with salt and black pepper.
5. Serve the pasta hot, garnished with freshly chopped parsley for a burst of color and flavor.