Spaghetti alla Puttanesca

Ingredients

• 1 pound spaghetti
• 1/4 cup olive oil
• 6 anchovy fillets, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup pitted kalamata olives, roughly chopped
• 3 tablespoons capers, rinsed
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon kosher salt (for pasta water)
• 1/4 teaspoon salt, plus more to taste

Instructions

1. Bring a large pot of water to a boil and stir in 1 tablespoon kosher salt.
2. Heat the olive oil in a large skillet over medium heat, add the anchovies, and cook for 1 to 2 minutes, mashing them with a wooden spoon until they dissolve into the oil.
3. Add the garlic and red pepper flakes and cook for 1 minute until fragrant, being careful not to let the garlic brown.
4. Stir in the olives and capers and cook for 2 minutes to warm through and release their briny flavor into the oil.
5. Add the crushed tomatoes and 1/4 teaspoon salt, bring to a simmer, and cook uncovered over medium-low heat for 15 minutes, stirring occasionally, until slightly thickened.
6. While the sauce simmers, cook the spaghetti in the boiling water for 1 minute less than the package directs.
7. Reserve 1 cup of pasta water, then drain the spaghetti.
8. Add the drained pasta directly to the skillet with the sauce, along with 1/2 cup of the reserved pasta water.
9. Toss over medium heat for 1 to 2 minutes until the pasta is well coated and has absorbed some of the sauce, adding more pasta water if it looks dry.
10. Remove from heat, stir in the parsley, and taste for salt - the olives, capers, and anchovies are all salty, so add sparingly.
11. Serve immediately in warm bowls; this dish is traditionally served without cheese.

Nutrition

Calories	540
Protein	15 g
Fat	18 g
Carbs	78 g
Fiber	6 g
Sodium	1050 mg

Estimated per serving