Pasta alla puttanesca

Ingrédients

• 3 tablespoons extra virgin olive oil
• 4 cloves garlic (, thinly sliced)
• 6 anchovy filets in oil
• 1 teaspoon crushed red pepper flakes
• 1 28-ounce can DeLallo San Marzano diced tomatoes
• 6 ounces DeLallo kalamata olives (, pitted and halved)
• 4 ounces DeLallo capers (, drained)
• 1 pound DeLallo spaghetti noodles
• 1/4 cup slivered fresh basil leaves
• 2 tablespoons grated Parmesan cheese

Préparation

1. 1

   In a large skillet, warm the olive oil, garlic slices, anchovy filets, and crushed red pepper flakes over medium heat. Cook for 4-5 minutes, stirring as the garlic becomes fragrant and the anchovies begin to break down. Use a wooden spoon or chopsticks to mash the anchovies a bit and incorporate them into the oil.

2. 2

   Add the tomatoes and cook for 5-10 minutes for the sauce to reduce and become rich and jammy. Add the drained capers and olives.

3. 3

   As the sauce cooks, bring a large stock pot of water to a boil with 2 tablespoons of kosher salt. Add the spaghetti and cook for 2 minutes less than the package instructions. Transfer the cooked pasta to the sauce, toss, and continue to cook for 2 more minutes. Add slivered fresh basil leaves and serve with grated Parmesan.