Pasta alla Puttanesca

Ingredients:

• 400g spaghetti
• 1 can (400g) crushed tomatoes
• 1/2 cup Kalamata olives, pitted and chopped
• 2 tbsp capers
• 3 cloves garlic, minced
• 4-6 anchovy fillets
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup extra virgin olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Steps:

1. Prepare the Sauce: In a pan, heat olive oil, add minced garlic and anchovies. Sauté until anchovies dissolve. Add crushed tomatoes, olives, capers, and red pepper flakes. Simmer for 15-20 minutes.
2. Cook the Pasta: Cook spaghetti al dente according to package instructions. Drain, reserving a cup of pasta water.
3. Combine and Toss: Add the cooked pasta to the sauce. Toss until well coated, adding pasta water as needed for desired consistency.
4. Season and Serve: Season with salt and black pepper. Garnish with fresh parsley. Serve hot and enjoy this flavorful taste of Italian cuisine.

Calories per serving (approximate): 400 kcal

Note: Adjust anchovy quantity and red pepper flakes based on personal preference for saltiness and spice.