Spaghetti Alla Puttanesca

Ingredients

Salt

to taste

Black Pepper

to taste

Fresh Parsley

1/4 cup, chopped

Red Pepper Flakes

1/2 teaspoon

Capers

2 tablespoons, drained

Kalamata Olives

1/2 cup, pitted and chopped

Canned Diced Tomatoes

1 can (14 oz)

Anchovy Fillets

4 fillets, chopped

Garlic

3 cloves, minced

Olive Oil

3 tablespoon

Spaghetti

8 ounces

Instructions

1. In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the cooked spaghetti aside.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped anchovy fillets, cooking for about 2-3 minutes until the anchovies have melted into the oil and the garlic is golden.
3. Add the canned diced tomatoes to the skillet along with the chopped olives and capers. Sprinkle in the red pepper flakes. Season with salt and freshly ground black pepper. Let the mixture simmer for about 10 minutes, stirring occasionally.
4. Add the cooked spaghetti to the skillet, tossing to coat the pasta with the flavorsome sauce. If the sauce is too thick, add a bit of the reserved pasta water to thin it out. Allow the ingredients to mingle and heat through for an additional 2-3 minutes.
5. Remove the skillet from heat and garnish the pasta with the chopped fresh parsley. Serve immediately while hot, and enjoy this slice of Italian culinary history.