Pasta Puttanesca

Ingredients

• 400 grams Spaghetti
• 400 grams Canned crushed tomatoes
• 100 grams Black olives, pitted and sliced
• 2 tablespoons Capers, drained
• 3 cloves Garlic, minced
• 3 tablespoons Olive oil
• 0.5 teaspoon Red pepper flakes(optional)
• 4 fillets Anchovy fillets, chopped(optional)
• 2 tablespoons Fresh parsley, chopped(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.

2. 2

   While pasta cooks, heat olive oil in a large skillet over medium heat.

3. 3

   Add garlic, red pepper flakes, and anchovies (if using) to the skillet. Cook for 2 minutes until garlic is fragrant and anchovies have dissolved.

4. 4

   Stir in the crushed tomatoes, olives, and capers. Simmer the sauce for 8-10 minutes, stirring occasionally.

5. 5

   Drain the pasta, reserving a small amount of pasta water.

6. 6

   Toss the pasta into the skillet with the sauce, adding a splash of pasta water if needed to coat the noodles evenly.

7. 7

   Garnish with fresh parsley and serve immediately.