Pasta alla Puttanesca

Ingredients

• spaghetti or linguine400 g
• canned whole tomatoes1 (28 oz) can, hand-crushed
• anchovy fillets in oil6
• garlic4 cloves, sliced
• Castelvetrano or Gaeta olives1/2 cup, pitted and torn
• capers2 tbsp, rinsed
• red pepper flakes1/2 tsp
• extra-virgin olive oil1/4 cup
• flat-leaf parsleysmall handful, chopped

Steps

1. 1

   Bring salted water to a boil.

   Bring a pot of well-salted water to a boil for the pasta.

2. 2

   Warm oil and cook anchovies and garlic.

   Warm the olive oil in a wide skillet over medium-low. Add the anchovies and garlic and cook, stirring, until the anchovies dissolve, 2 minutes.

3. 3

   Add chili flakes, olives, capers, and tomatoes.

   Stir in chili flakes, olives, and capers; cook 1 minute. Add the tomatoes and a pinch of salt and simmer until thickened, 12 minutes.

4. 4

   Cook pasta until nearly al dente.

   Cook the pasta to 1 minute shy of al dente. Reserve 1 cup pasta water.

5. 5

   Combine pasta with sauce and toss.

   Drag the pasta into the sauce with a splash of pasta water. Toss over medium heat for 1 minute until glossy.

6. 6

   Finish with parsley and olive oil.

   Finish with parsley and a glug of olive oil. Serve immediately.