Spaghetti Puttanesca

1. 1

   Bring a pot of water to a boil; add a generous amount of salt.

2. 2

   Cook pasta until al dente according to package instructions.

3. 3

   Drain pasta; return to pot.

4. 4

   Meanwhile, heat oil in a large skillet over medium.

5. 5

   Add garlic, red-pepper flakes, and anchovies (if using), mashing them with a wooden spoon.

6. 6

   Cook, stirring, until garlic is fragrant but not turning brown, about 2 minutes.

7. 7

   Break up tomatoes with kitchen shears (see page 361) or your hands, and add them to the pan along with their juice.

8. 8

   Stir in capers and olives.

9. 9

   Bring to a boil; reduce heat to a simmer.

10. 10

    Cook until tomatoes are softened and sauce is thickened, stirring occasionally, 5 to 10 minutes.

11. 11

    Add sauce to pot, and toss with pasta to combine; season with salt and pepper.

12. 12

    Reheat over medium-low if necessary before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.