Pasta Puttanesca Recipe

Ingredients

• 12 ounces dried spaghetti
• 1/4 cup olive oil
• 4 cloves garlic (chopped)
• 6 fillets anchovy (chopped)
• 1/2 cup pitted black olives (chopped)
• 3 tablespoons capers
• 14 ounce can diced tomatoes (drained)
• 1/2 teaspoon red pepper flakes
• 1/4 cup chopped Italian parsley
• Optional: grated parmesan cheese (for serving)

Instructions

1. 1

   cook pasta: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package directions. Drain, reserving 1 cup of the pasta water.

2. 2

   make sauce: While the water is heating, make the sauce. Heat the olive oil in a large pan over medium heat. Add the garlic and anchovies and cook until both are soft, about 3 minutes. Add the olives, capers, diced tomatoes, and red pepper flakes and bring to a simmer. Lower the heat and simmer gently until the pasta is cooked.

3. 3

   combine: Add the cooked pasta and parsley to the pan and toss with the sauce. Add the pasta water, a few tablespoons at a time, to loosen the sauce, if needed.

4. 4

   serve: If using, serve with some parmesan cheese over the top.