14ozcan whole peeled tomatoeschopped (San Marzano if possible)
1 to 2tablespoonsfresh parsleyfinely chopped
Salt
Equipment
1 Sharp Knife
1 Cutting Board
1 Large pot
1 Colander
1 Saute Pan
1 Wooden spoon
Instructions
Bring a large pot of salted water to a boil. Next, add the spaghetti and cook it according to the package directions until it’s al dente. Then when it’s done, reserve 1 cup of the pasta cooking water and then drain the pasta.
Heat the olive oil over medium heat in a large saute pan. Then add the minced garlic, chopped anchovies, and red pepper flakes and saute the mixture for about 3 minutes or until the garlic is golden brown. Now, add the olives and capers to the pan and cook the mixture for about 1 minute more.
Add the chopped tomatoes and finely chopped parsley to the pan and stir them together with the other ingredients. Now, cover the sauce with a lid and let it simmer on low for 5 minutes. Then taste the sauce and season with salt if needed.
Add the cooked spaghetti to the large saute pan along with 2 to 3 tablespoons of the reserved pasta water. Then toss everything together and cook the pasta with the sauce for about 1 minute over medium heat.
Remove the pasta puttanesca from the heat and serve it immediately with some more freshly chopped parsley and parmesan cheese if you like.