Spaghetti Puttanesca

This weeknight classic couldn’t be easier to make, and best of all, most of the ingredients come straight from your pantry. Everyday Food editor Sarah Carey shows you how to put the most flavor into this super-speedy pasta dish.

Spaghetti Puttanesca

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Ingredients

1 pound spaghetti
Coarse salt and ground pepper
1 tablespoon olive oil
3 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
6 rinsed anchovies, (optional)
1 can (28 ounces) whole tomatoes, and their juice
2 tablespoons capers
1/2 cup chopped pitted kalamata olives

Directions

Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.

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Spaghetti Puttanesca

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