Pasta - Puttanesca

By Pascento96

Ingredients

• 1 lb spaghetti or linguine
• 3 T olive oil
• 6 medium cloves garlic, minced
• 1/2 t crushed red-pepper flakes
• 10 anchovies, crushed
• 1 28oz can Italian plum tomatoes, seeded, chopped and strained, reserving juice
• 3 T capers, drained
• 1/2 cup kalamata olives (3 oz) pitted and coarsely chopped
• 2 T coarsely chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 12 minutes. Drain

While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring until aromatic about 1 to 2 minutes. Add tomatoes reserved juice, capers and olives. Bring to a boil. Lower heat to a simmer and cook stirring frequently until slightly thickened, about 5 minutes.

Stir pasta into sauce. Cook stirring until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.