Anchovy-Heavy Deep Sea Puttanesca

Ingredients

• 1 pound Spaghetti or Linguine
• 0.5 cup Extra virgin olive oil
• 4 ounces Anchovy fillets in oil, drained
• 6 cloves Garlic cloves, thinly sliced
• 1 teaspoon Red pepper flakes
• 0.75 cup Kalamata olives, pitted and halved
• 3 tablespoons Capers, drained and rinsed
• 28 ounces Whole peeled tomatoes, crushed by hand
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Dried oregano

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente.

2. 2

   While the water heats, add the olive oil to a large cold skillet and place over medium-low heat.

3. 3

   Add the anchovies to the oil and cook, stirring frequently with a wooden spoon, until they completely dissolve and melt into a paste.

4. 4

   Stir in the sliced garlic and red pepper flakes, cooking for 2 minutes until the garlic is fragrant but not browned.

5. 5

   Add the olives, capers, and crushed tomatoes with their juices, then stir in the dried oregano.

6. 6

   Simmer the sauce uncovered for 10-15 minutes until it thickens slightly and the flavors meld.

7. 7

   Transfer the cooked pasta directly into the sauce skillet, adding a splash of pasta water if needed to loosen the sauce.

8. 8

   Toss vigorously over high heat for 1 minute, then garnish with fresh parsley and serve immediately.