Easy Pasta Puttanesca

1. 1

   In a large pot of boiling salted water, cook pasta according to package directions minus 1 minute or so of cook time.

2. 2

   Pasta should be slightly more firm that al dente when drained.

3. 3

   While pasta is cooking, heat olive oil in a large skillet over medium heat.

4. 4

   Add anchovy filets and cook, stirring and breaking up into pieces, until they dissolve into the oil, around 2 minutes.

5. 5

   Stir in minced garlic and cook until fragrant, around 30 seconds.

6. 6

   Add tomatoes and capers and turn heat to medium-high.

7. 7

   Allow sauce to simmer, stirring occasionally, for 3-4 minutes until tomatoes begin to break down and sauce starts to thicken.

8. 8

   Reduce heat to medium.

9. 9

   Stir in olives and red pepper flakes.

10. 10

    Reserve 1/2 cup of the pasta cooking water, then drain.

11. 11

    Add the pasta to the pan, making sure to incorporate everything fully.

12. 12

    Add reserved water a bit at a time to thin sauce out, and allow pasta to finish cooking in sauce for 1 minute.

13. 13

    Top with grated parmigiana, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.