Pasta alla Puttanesca

Ingredients

• •1 lb spaghetti
• •1/4 cup olive oil
• •4 cloves garlic, lightly crushed
• •6 anchovy fillets, chopped
• •1/2 cup black olives (preferably Gaeta), pitted
• •3 tbsp capers, rinsed
• •1/2 tsp red pepper flakes
• •1 can crushed tomatoes
• •1/4 cup chopped parsley
• •Salt to taste

Steps

1. 1.Bring a large pot of salted water to a boil and cook the spaghetti until al dente, reserving 1 cup of pasta water before draining.
2. 2.While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the garlic, keeping it whole or lightly crushed so it flavors the oil without burning.
3. 3.Once the garlic starts to sizzle, remove it, lower the heat, and add the anchovies, stirring until they dissolve into the oil, about 1 minute.
4. 4.Add the capers and olives and sauté for 2 minutes.
5. 5.Stir in the crushed tomatoes and red pepper flakes, bring to a simmer, and cook uncovered for 10 minutes until the sauce thickens slightly.
6. 6.Toss the drained spaghetti into the sauce with a splash of pasta water, tossing until glossy.
7. 7.Stir in the parsley, taste and adjust salt (the anchovies, olives, and capers are already salty), and serve immediately.