Spaghetti Puttanesca

By norsegal8

The pasta and sauce cook in just about the same amount of time. If you like the fruitiness of extra-virgin olive oil, toss 1 tablespoon into the sauced pasta before serving.

Ingredients

• 4 medium cloves garlic, minced to paste or pressed through garlic press (1 packed tablespoon)
• Table salt
• 1 pound 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 (such as Gaeta, Alfonso, or Kalamata), pitted and chopped coarse
• 1/4 cup minced fresh parsley leaves

Details

Servings 4

Preparation

Step 1

1. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. Meanwhile, mix garlic with 1 tablespoon water in small bowl; set aside. When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta. Immediately heat oil, garlic mixture, red pepper flakes, and anchovies in large skillet over medium heat; cook, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.

2. Cook pasta until al dente. Drain, then return pasta to pot; add 1/4 cup reserved tomato juice and toss to combine.

3. Stir capers, olives, and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately.