Pasta Puttanesca

By Golfwidow7

Ingredients

• Coarse salt
• 1 pound spaghetti, or linguine
• 3 tablespoons olive oil
• 6 medium cloves garlic, minced
• 1/2 teaspoon crushed red-pepper flakes
• 10 anchovies, crushed
• 1 (28-ounce) Italian plum tomatoes, seeded, chopped, and strained, reserving juice
• 3 tablespoons capers, drained
• 1/2 cup Kalamata olives, (3 ounces), pitted and coarsely chopped
• 2 tablespoons coarsely chopped fresh flat-leaf parsley

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1. Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is 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.