Spaghetti alla Puttanesca
Ingredients:
12 oz spaghetti
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
1 (14 oz) can diced tomatoes
1/4 cup black or Kalamata olives, sliced
2 tablespoons capers, rinsed and drained
4-5 anchovy fillets, chopped (optional)
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Cherry tomatoes, halved (optional, for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 30 seconds.
Stir in the anchovies (if using) and cook for 1 minute, breaking them down with a spoon.
Add the diced tomatoes, olives, and capers. Simmer for 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Combine Pasta and Sauce:
Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, stir in some reserved pasta water, a little at a time, until the desired consistency is reached.
Serve:
Plate the spaghetti and garnish with fresh parsley and halved cherry tomatoes, if desired. Serve warm and enjoy!