Puttanesca

INGREDIENTS  

• 2 T. extra-virgin olive oil
• 4 to 6 cloves garlic, chopped
• 1 tin flat anchovy fillets, drained
• ½ t. crushed red pepper flakes
• 20 black olives, coarsely chopped
• 3 T. capers
• 1 (32-oz) can crushed tomatoes
• 1 (14.5-oz) can diced tomatoes, drained
• dash of black pepper
• ¼ cup parsley, chopped
• 1 pound spaghetti

DIRECTIONS  

1. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
2. Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.

Recipe Author: Food Network