Spaghetti Puttanesca

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb spaghetti (no. 8 noodles)
• 2 garlic cloves, minced
• 1/2 cup capers, drained and rinsed (if packed in salt, if brined, just drain)
• 1 cup kalamata olive, pitted
• 12 anchovy fillets, chopped
• 1 tablespoon crushed red pepper flakes (3 small dried red chilies, crumbled)
• 1 tablespoon dried oregano
• 1/4 cup extra virgin olive oil
• 2 (14 ounce) cans whole tomatoes, drained and chopped
• 1/2 cup basil leaves, fresh
• 1 teaspoon sea salt

Recipe

• 1 cook spaghetti in salted water, drain (spaghetti usually takes 7-8 minutes for al dente).
• 2 in a large skillet or saute pan, fry the garlic, capers, olives, anchovies, chile, and oregano in some of the olive oil on medium low until the anchoves have mostly melted - you do not want to burn your garlic.
• 3 add the tomatoes and cook 4 to 5 minutes.
• 4 add spaghetti and toss together - garnish with basil.
• 5 note: i add my basil while the sauce is cooking and i turn this waaaaaay down to love and simmer for about 10 minutes before adding my spaghetti.