Pasta Puttanesca

• 400 g spaghetti
• 6 whole anchovy fillets
• 28 oz crushed tomatoes
• ½ cup kalamata olives
• 3 tbsp capers
• 4 cloves garlic
• ½ tsp red chili flakes
• 4 tbsp olive oil
• ¼ cup fresh parsley

How to Make It

1. 1

   Cook spaghetti in heavily salted water.

2. 2

   Sauté garlic and anchovy fillets in generous olive oil over medium heat until anchovies dissolve, about 3 minutes.

3. 3

   Add red chili flakes, crushed tomatoes, olives, and capers. Season sparingly — the anchovies and capers are salty.

4. 4

   Simmer sauce 10-12 minutes until slightly reduced.

5. 5

   Toss drained pasta with sauce, adding pasta water to loosen as needed.

6. 6

   Finish with fresh parsley and drizzle of olive oil.