Spaghetti Puttanesca

1. 1

   Place a large pot of water over high heat. When the water is boiling add plenty of salt (salty water is essential to tasty pasta) then add the pasta.

2. 2

   Meanwhile, heat the olive oil in a skillet over medium heat, add the anchovies, breaking them up with a wooden spoon (they will eventually dissolve), then the garlic, saute for about a minute.

3. 3

   Add the tomatoes, wine, olives, capers, and sugar, bring the sauce to a simmer, lower heat, and continue cooking until pasta is ready to meet it. Taste for salt; this sauce may not need any as the ingredients are already pretty salty.

4. 4

   Drain the pasta and add it to the sauce, continue cooking the spaghetti and the sauce for a few seconds, add a dash more olive oil, then half the chopped parsley.

5. 5

   Serve the pasta in warm bowls garnished with the remaining parsley.

No additional tips available.