PASTA - SPAGHETTI PUTTANESCA
Source: Martha Stewart
1 lb. spaghetti (I use rotini) Coarse salt and ground pepper
1 tablespoon olive oil
3 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
6 rinsed anchovies, (optional) 1 can (28 ounces) whole tomatoes, and their juice
2 tablespoons capers
1/2 cup chopped pitted kalamata olives
Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot. Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.
© Barbara Deitch 2020