Pasta - Spaghetti Puttanesca

pastaputtanesca

Source: Martha Stewart

Servings: 6

Ingredients:

  • 1 lb. spaghetti (I use rotini)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 6 rinsed anchovies, (optional)
  • 1 can (28 ounces) whole tomatoes, and their juice
  • 2 tablespoons capers
  • 1/2 cup chopped pitted kalamata olives

Method:

  1. Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
  3. Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.
© Jay Deitch 2013