Spaghetti alla puttanesca

Ingrédients

• 1 pound spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic
• 1-2 teaspoons anchovy paste (to taste)
• 1 14oz can chopped tomatoes
• Crushed red pepper flakes (to taste)
• 1 teaspoon dried oregano
• fresh parsley (a good handful )
• 8 basil leaves (chopped)
• 1 tablespoon capers (drained )
• 1 cup olives ((I used black and Kalamata olives))
• salt and pepper (to taste)

Préparation

1. 1

   Bring a large pot of water to a boil and cook your pasta until just undercooked.

2. 2

   While the pasta cooks, heat the olive oil in a large saucepan and saute the garlic for about a minute until lightly browned (being careful not to let it get too dark).

3. 3

   Add the anchovy paste and dissolve into the oil (about 30 seconds)

4. 4

   Add the tomatoes red pepper flakes, and herbs. stir to combine.

5. 5

   Reserve a half cup of pasta water before draining. Drain the pasta, add it to the sauce along with the olives and capers.

6. 6

   Cook until the pasta is cooked, adding pasta water as needed to loosen.

7. 7

   Taste and season as needed before serving.