Pasta alla Puttanesca

Ingredients

• 12 ounces spaghetti
• 1/4 cup olive oil
• 6 anchovy fillets, chopped
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 3 tablespoons capers, drained
• 1 cup pitted Kalamata olives, halved
• 28 ounces canned whole tomatoes, crushed by hand
• 2 tablespoons tomato paste
• 1/2 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped
• 1 salt, to taste
• 1 black pepper, to taste

Method

1. 1

   Bring a large pot of generously salted water to a boil for the spaghetti.

   10:00 · water to boil
2. 2

   While the water heats, heat the olive oil in a 9-inch skillet over medium heat. Add the chopped anchovies and sliced garlic, and cook, stirring, until the anchovies dissolve and the garlic is fragrant but not browned, about 2 minutes.

   2:00 · cook anchovies and garlic
3. 3

   Stir in the red pepper flakes, capers, and olives, and cook for 1 minute to release their aromas.

   1:00 · cook capers and olives
4. 4

   Add the crushed tomatoes, tomato paste, and oregano. Stir to combine, bring to a simmer, and cook uncovered, stirring occasionally, until the sauce thickens slightly.

   20:00 · simmer sauce
5. 5

   Once the pasta water is boiling, add the spaghetti and cook, stirring occasionally, until al dente according to package directions.

   10:00 · cook spaghetti
6. 6

   Reserve 1/2 cup of pasta water, then drain the spaghetti.

7. 7

   Add the drained spaghetti to the skillet with the sauce, tossing to coat and adding splashes of reserved pasta water as needed to loosen the sauce.

   2:00 · toss pasta with sauce
8. 8

   Taste and season with salt and black pepper as needed, keeping in mind the anchovies, capers, and olives are already salty.

9. 9

   Divide among bowls and top with chopped parsley before serving.