Pasta Puttanesca

Ingredients:

• 2 tbsp olive oil
• 3 or more cloves garlic, lightly smashed and peeled
• 1-2 anchovy fillets
• 1 (15 oz) can whole or chopped plum tomatoes
• salt pepper to taste
• 1/2 cup pitted black olives, preferably oil-cured
• 2 tbsp capers, drained
• Crushed red pepper flakes to taste
• 4-6 oz linguine or other long pasta
• Chopped fresh parsley, oregano, or basil leaves for garnish (optional)

Directions:

1. Pasta
1. Cook pasta according to package instructions.
2. While the water comes to a boil and the pasta cooks, start step 2.
2. Puttanesca Sauce
1. Warm 2 tbsp of oil in a large pan or pot over medium-low heat.
2. Once hot, add smashed garlic and anchovies.
3. Cook, stirring occasionally, until garlic is lightly golden.
4. Add canned tomatoes plus its sauce, breaking up the tomatoes and anchovies with a wooden spatula or other strong utensil.
5. Sprinkle in 1/2 tsp of salt.
6. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes.
7. Stir in olives, capers, and red pepper flakes, and continue to simmer.
3. Add Pasta
1. Once pasta is tender, drain in the sink, and add to the sauce.
2. Toss to combine.
4. Serve
1. Taste and add salt and pepper to taste.
2. Serve in shallow bowls and garnish with herbs.