Spaghetti alla Puttanesca

Instructions

1. 1

   Bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente.

2. 2

   While pasta cooks, heat olive oil in a large skillet over medium heat.

3. 3

   Add minced garlic and anchovy fillets, cooking and mashing anchovies with a wooden spoon until they dissolve into the oil, about 2 minutes.

4. 4

   Add red pepper flakes and cook for 30 seconds until fragrant.

5. 5

   Pour in crushed tomatoes and simmer for 5 minutes, stirring occasionally.

6. 6

   Add olives (pitted and halved) and drained capers to the sauce, simmer for another 5 minutes.

7. 7

   When pasta is ready, reserve 1 cup of pasta water before draining.

8. 8

   Add drained spaghetti directly to the sauce and toss well, adding pasta water a little at a time if needed to achieve desired consistency.

9. 9

   Remove from heat, add chopped parsley, and season with salt and pepper to taste.

10. 10

    Serve immediately in warmed bowls.