Pasta Alla Puttanesca

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb spaghetti
• 2 cans whole tomatoes, crushed (28 oz cans)
• 1/4 cup extra virgin olive oil
• 4 teaspoons garlic, minced
• 1/4 teaspoon red pepper flakes, more to taste
• 1 teaspoon dried oregano
• 1/2 cup nicoise olive (calamata work well too)
• 1/4 cup capers, drained
• 1 can anchovy, to taste (optional)
• salt
• pepper
• 1/2 cup fresh basil, chopped,as garnish

Recipe

• 1 bring large pot of salted water to a boil for pasta.
• 2 cook pasta until al dente about 7 minutes while pasta cooks, drain tomatoes and cut them crosswise, squeezing out as much liquid as possible; reserve.
• 3 heat olive oil in a skillet.
• 4 sauté garlic and red pepper flakes quickly to release flavor.
• 5 quickly add tomatoes and reserved juice so pepper flakes and garlic don't burn.
• 6 bring sauce to a boil.
• 7 simmer sauce and add oregano, olives, capers, and anchovies, one ingredient at a time.
• 8 reduce and continue simmering until desired consistency and flavor are reached.
• 9 season to taste with salt and pepper.
• 10 (you don't need much salt jmho) drain pasta and toss in skillet with the sauce slide hot spaghetti into serving bowl and garnish with basil.