Spaghetti Puttanesca

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

1 pound spaghetti
Salt
1 (28-ounce) can diced tomatoes, drained with 1⁄2 cup juice reserved
2 tablespoons olive oil, plus extra for drizzling
8 anchovy fillets, rinsed and minced
4 garlic cloves, minced
1 teaspoon red pepper flakes
1⁄2 cup pitted kalamata olives, chopped coarse
1⁄4 cup minced fresh parsley
3 tablespoons capers, rinsed

Instructions

  1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add 1⁄4 cup reserved tomato juice and toss to combine.
  2. Meanwhile, heat oil, anchovies, garlic, and pepper flakes in 12-inch skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes and cook until slightly thickened, about 8 minutes.
  3. Stir olives, parsley, and capers into sauce. Add sauce to pasta and toss to combine. Add remaining reserved tomato juice or reserved cooking water as needed to adjust consistency. Season with salt to taste. Drizzle additional olive oil over individual portions and serve immediately.

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