Pasta Puttanesca

Spaghetti tossed in a fast, savory tomato sauce with briny olives and capers, garlic, olive oil, and anchovies for bold Italian flavor.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces spaghetti
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic
• 6 fillets anchovy fillets
• 28 ounces crushed tomatoes
• 0.75 cup pitted kalamata olives
• 3 tablespoons capers
• 0.25 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 0.25 cup fresh parsley

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente according to the package directions. Reserve 1 cup of pasta water, then drain. (about 10 min)
2. Meanwhile, warm the olive oil in a large skillet over medium heat. Add the sliced garlic, anchovies, and red pepper flakes. Cook, stirring, until the anchovies dissolve and the garlic is fragrant, about 2 minutes; do not let the garlic brown. (about 2 min) — Medium heat
3. Stir in the crushed tomatoes, olives, capers, and kosher salt. Simmer uncovered, stirring occasionally, until slightly thickened, about 10 minutes. (about 10 min) — Medium-low heat
4. Add the drained spaghetti to the skillet and toss until coated. Add reserved pasta water a few tablespoons at a time until the sauce clings smoothly to the noodles. Cook and toss for 1 to 2 minutes more. (about 2 min) — Medium heat
5. Remove from the heat, fold in the parsley, and taste before adding any more salt. Serve hot. (about 1 min)