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.