Spaghetti alla Puttanesca

Ingredients

• 12 oz spaghetti
• 3 tbsp olive oil
• 4 clove garlic
• 4 anchovy fillets
• 28 oz crushed tomatoes
• ½ cup kalamata olives
• 2 tbsp capers
• ½ tsp red pepper flakes (optional)
• ¼ cup fresh parsley (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Bring a large pot of salted water to a boil for the spaghetti. Cook spaghetti according to package directions until al dente; reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and anchovy fillets, cooking until anchovies dissolve, about 2 minutes.
3. Stir in crushed tomatoes, pitted kalamata olives, capers, and red pepper flakes (if using). Bring the sauce to a simmer and cook for 10-15 minutes, allowing flavors to meld.
4. Add the drained spaghetti directly to the skillet with the sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
5. Season with salt and black pepper to taste. Garnish with fresh chopped parsley, if desired, and serve immediately.