Spaghetti alla puttanesca

Ingrédients

• 10 ounces spaghetti (or other long, thin pasta)
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic (thinly sliced)
• 4 anchovy fillets (finely chopped)
• 1/4 teaspoon red pepper flakes (or more to taste)
• 14 1/2 ounces crushed tomatoes (with juice)
• 1/2 teaspoon dried oregano
• 1/2 cup pitted black olives (oil cured or kalamata, halved)
• 1 tablespoon capers (chopped if large)
• chopped fresh parsley (for garnish)

Préparation

1. 1

   Cook pasta according to package directions in a large pot of water until al dente. Drain, reserving 1 cup or more of the cooking water. (Ideally, pasta will finish at the same time as the sauce - if not, use cooking liquid to loosen drained pasta before adding to sauce.)

2. 2

   Meanwhile, heat olive oil in a large skillet over medium heat until hot. Add sliced garlic cloves, chopped anchovy fillets, and red pepper flakes; cook and stir until mixture is fragrant, about 1 minute.

3. 3

   Add tomatoes with juice and oregano; bring to boil. Reduce and simmer 5 minutes. Stir in olives and capers; simmer 3-5 minutes more, stirring occasionally until thickened.

4. 4

   Stir cooked spaghetti into pasta sauce to coat, adding reserved pasta water as necessary to loosen sauce. Serve garnished with chopped parsley.