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Spaghetti Puttanesca

Spaghetti Puttanesca

Everyday Food, November 2003 http://www.marthastewart.com/260569/spaghetti-puttanesca
3.05
Rated
61100(7)7
  • Prep Time 10 minutes
  • Total Time 30 minutes
  • Yield Serves 6

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

  1. Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
  2. 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.
  3. 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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