Spaghetti Alla Puttanesca

By susanwadle

Ingredients

• 1 pound of spaghetti
• 1/2 cup of olive oil
• 3 cloves of garlic minced
• 4 anchovy fillets drained and minced
• 2 cup crushed canned tomatoes
• 2 tablespoons capers
• 2/3 cups Kalamata olives pitted & chopped coarsely
• 2 T chopped fresh flat-leaf parsley or mint (optional

Preparation

Step 1

Bring a large pot of salted water to a boil.

Heat the olive oil in a large skillet. Add the garlic and cook over medium heat until golden, about 2 minutes, then add the anchovies and capers and stir for a minute. Add the canned tomatoes, the olives and the tomato paste. Simmer the sauce for 10 - 15 minutes.

Cook the pasta in boiling water until al dente, drain and return it to the warm pot. Add the sauce and toss well. Garnish with parsley or mint, if desired.