Pasta Puttanesca

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 lb dried spaghetti (or spaghettini or linguine fini)
• 5 garlic cloves, finely minced (or forced through a garlic press)
• 2 teaspoons anchovy paste
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/3 cup extra virgin olive oil
• 1 (28 ounce) can whole tomatoes, in juice (preferably italian, and if possible san marzano)
• 1/2 cup pitted kalamata olive
• 2 tablespoons drained capers
• 1/4 teaspoon sugar (optional)
• 3/4 cup coarsely chopped fresh basil

Recipe

• 1 cook spaghetti in a large pot of boiling salted water (2 1/2 tablespoons salt for 6 quarts of water) until barely al dente (do not overcook, because it will continue to cook in the sauce.).
• 2 while pasta boils, cook garlic, anchovy paste, red pepper flakes, salt and pepper in extra virgin oli1ve oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
• 3 meanwhile, puree tomatoes with juice in a blender.
• 4 add tomato puree to garlic oil along with olives and capers and simmer, until pasta is ready. stir in sugar, if desired.
• 5 drain pasta and add to sauce. simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. sprinkle with chopped fresh basil.