Spaghetti Puttanesca

By stacymd23

Ingredients

• salt & pepper
• 1 lb spaghetti
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 6 anchovy fillets, rinsed (optional)
• 1 can (28 oz) whole peeled tomatoes in juice
• 2 tablespoons capers, drained and rinsed
• 1/2 cup kalamata olives, pitted and chopped

Preparation

Step 1

1. Bring a pot of water to boil and add generous amount of salt. Cook pasta until al dente. Drain pasta and return to pot.

2. Meanwhile, heat oil in large skillet over medium heat. Add garlic, red pepper, and anchovies, mashing them with wooden spoon. Cook, stirring, until garlic is fragrant but not turning brown, about 2 minutes. Break up tomates with kitchen shears or hands, and add them to the pan along with their juice. Stir in capers and olives. Bring to a boil, reduce heat to a simmer. Cook until tomatoes are softened and sauce is thick, stirring occassionally, 5 - 10 minutes.

3. Add sauce to pot and toss with pasta to combine. Season with s&p.