Spaghetti with Puttanesca

1. 1

   Heat the oil in a medium saucepan over low heat.

2. 2

   Add garlic and chile and cook, stirring often, for 2 minutes, or until the garlic is pale gold.

3. 3

   Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat.

4. 4

   Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken.

5. 5

   Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente.

6. 6

   Drain.

7. 7

   Toss the spaghetti with the sauce and sprinkle with the parsley.

8. 8

   Serve hot.

9. 9

   Variation

10. 10

    Arrabiata Sauce

11. 11

    Make as above, but omit the olives, capers and anchovies.

12. 12

    Use 1 whole fresh hot red chile and replace the parsley with basil leaves.

* Per serving · 4 servings · Values may vary.