Spaghetti Puttanesca

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 garlic cloves (minced or pressed)
• salt
• 1 lb spaghetti
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 4 teaspoons minced anchovies (about 8 fillets)
• 1 (28 ounce) can diced tomatoes, drained, 1/2 cup juice reserved
• 3 tablespoons capers, rinsed
• 1/2 cup black olives, pitted and chopped coarse (i prefer kalamata)
• 1/4 cup minced fresh parsley leaves

Recipe

• 1 mix garlic with 1 tablespoon water in small bowl and set aside.
• 2 bring 4 quarts of water to rolling boil in large pot.
• 3 when water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
• 4 heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
• 5 cook stirring frequently, until garlic is fragrant but not brown.
• 6 stir in tomatoes and simmer until slightly thickened, about 8 minutes.
• 7 cook pasta until done.
• 8 drain and then return pasta to pot.
• 9 add 1/4 cup of the reserved tomato juice and toss to combine.
• 10 (you can also add a tablespoon of extra-virgin olive oil if you like) stir capers, olives and parsley into the sauce.
• 11 pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
• 12 adjust seasonings to taste and serve immediately.