Spaghetti alla puttanesca

Ingrédients

• 6 tbsp. extra-virgin olive oil, divided
• 4 medium garlic cloves, thinly sliced
• 4-6 anchovy fillets, finely chopped
• 1 large pinch red pepper flakes
• 1/4 cup capers, drained
• 1/4 cup pitted black olives, halved
• 1 cup whole peeled tomatoes, preferably San Marzano, roughly broken up by hand
• 1 splash white wine
• 1/2 box dried spaghetti or bucatini
• 1 small handful minced fresh parsley leaves
• Pecorino Romano cheese grated

Préparation

1. 1

   In a medium skillet, combine 4 tbsp oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is lightly golden, about 5 minutes.

2. 2

   Add capers and olives and stir to combine.

3. 3

   Stir in white wine, let simmer for a few minutes then add tomatoes and continue on a low simmer.

4. 4

   Cook pasta according to directions, then add cooked pasta to sauce.

5. 5

   Stir pasta with sauce on low heat, adding some pasta water to keep sauce loose, if needed.

6. 6

   Salt and pepper to taste.

7. 7

   Remove from heat and add additional olive oil, parsley, and a handful of grated cheese, stir well.

8. 8

   Serve in pasta bowls with additional grated cheese and parsley.