pasta puttanesca

By tulawdog

Ingredients

• 1/2 lb. spaghetti
• 2 Tbsp olive oil
• 3 anchovy filets
• 3 large cloves of garlic, minced
• 1 28 oz. can whole tomatoes, drained
• 1/2 c kalamata olives
• 2 tsp capers, rained
• 1/4 tsp dried red pepper flakes
• salt and pepper, to taste
• fresh basil leaves, chiffonade, for garnish

Preparation

Step 1

In a large pot of boiling salted water, cook spaghetti until al dente, 8-10 minutes.

Meanwhile, heat olive oil in a sauce pan over medium-low heat. Add garlic and anchovies and let cook 2-3 minutes, until garlic is golden and anchovies begin to break down. Add drained tomatoes to pan, crush with a wooden spoon and turn the heat to medium. Let cook about 15 minutes. Add in olives, capers, red pepper flakes, salt and pepper. Stir and keep warm until ready to serve.

Toss sauce with pasta and sprinkle with basil leaves for garnish.