Pasta Puttanesca

Ingredients:

• 12 ounces spaghetti or linguine

• 2 tablespoons olive oil

• 4 cloves garlic, thinly sliced

• 4-6 anchovy fillets, chopped

• 1/2 teaspoon red pepper flakes (optional, for heat)

• 1 (28-ounce) can whole peeled tomatoes, crushed by hand

• 1/2 cup Kalamata olives, pitted and halved

• 2 tablespoons capers, drained

• 1 teaspoon dried oregano

• Salt and black pepper, to taste

• 1/4 cup fresh parsley, chopped

• Grated Parmesan cheese (optional, for serving)

Directions:

1.  Cook the Pasta:

   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

2.  Prepare the Sauce:

   • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until it is golden and fragrant, about 2 minutes. Be careful not to burn the garlic.

   • Add the chopped anchovy fillets and red pepper flakes to the skillet. Cook, stirring, until the anchovies dissolve into the oil, about 1-2 minutes.

3.  Add Tomatoes and Simmer:

   • Add the crushed tomatoes to the skillet, along with their juices. Stir in the olives, capers, and oregano. Bring the sauce to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld. If the sauce becomes too thick, add a bit of the reserved pasta water to reach your desired consistency.

4.  Combine Pasta and Sauce:

   • Add the cooked pasta to the skillet, tossing to coat it well with the sauce. If needed, add more of the reserved pasta water to help the sauce cling to the pasta.

5.  Season and Serve:

   • Taste the pasta and adjust the seasoning with salt and black pepper as needed. Keep in mind that the anchovies, capers, and olives are quite salty, so you may not need much additional salt.

   • Stir in the chopped parsley just before serving.

6.  Garnish and Enjoy:

   • Serve the pasta puttanesca hot, with grated Parmesan cheese on the side if desired.

Tips:

• Anchovies: Don't skip the anchovies—they dissolve into the sauce and provide a rich umami flavor without a fishy taste.

• Tomatoes: Using high-quality canned tomatoes, like San Marzano, can make a big difference in the flavor of the sauce.

• Pasta Water: The reserved pasta water contains starch that helps thicken the sauce and helps it cling to the pasta.