PASTA PUTTANESCA

By Coo1

Ingredients

• Coarse salt
• 1 pound spaghetti or linguine
• 3 tablespoons olive oil
• 6 medium cloves garlic, finely chopped
• 1/2 teaspoon crushed red-pepper flakes
• 10 anchovies, crushed
• 1 twenty-eight ounce can Italian plum tomatoes, seeded, chopped, and strained, juice reserved
• 3 tablespoons capers, drained
• 1/2 cup kalamata olives ( 3 ounces), pitted and coarsely chopped flat-leaf parsley

Details

Servings 4

Preparation

Step 1

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

2.While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red pepper flakes and anchovies. Cook, stirring until aromatic, 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.
3. Stir pasta into sauce, Cook, stirring until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.