Spaghetti alla Puttanesca

• 1 lb spaghetti
• 28 oz can crushed tomatoes or whole peeled tomatoes
• 4 anchovy fillets, minced
• 1/2 cup Kalamata olives, pitted and roughly chopped
• 3 tbsp capers, rinsed
• 4 cloves garlic, sliced or minced
• 1/2 tsp red pepper flakes
• 3 tbsp olive oil

Instructions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the anchovies and cook, breaking them up with a wooden spoon, until they dissolve into the oil (about 2 minutes).

3. 3

   Add the garlic and red pepper flakes and cook for 1 minute until fragrant.

4. 4

   Stir in the crushed tomatoes, chopped olives, and capers. Bring to a simmer and cook for 10-15 minutes to thicken slightly.

5. 5

   Meanwhile, cook the spaghetti in the boiling water until al dente.

6. 6

   Drain the pasta and add it to the skillet with the sauce. Toss well to coat.

7. 7

   Serve hot, garnished with fresh parsley if desired. Cheese is traditional omitted in this dish due to the salty seafood ingredients.