Spaghetti Puttanesca (CATKTV)

• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• Table salt
• 1 pound spaghetti
• 1 (28-ounce) can diced tomatoes, drained and 1/2 cup juice reserved
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 4 teaspoons minced anchovy fillets (about 8 fillets)
• 1 teaspoon red pepper flakes
• 1/2 cup pitted kalamata olives, chopped coarse
• 1/4 cup minced fresh parsley leaves
• 3 tablespoons capers, rinsed

Mise en place.

Cook garlic (loosened with a tablespoon of water), anchovies, red pepper flakes and oil until garlic is fragrant.

Add tomatoes and cook until lightly thickened.

 

Add parsley, capers, and olives.

Toss cooked pasta (I didn't have a full box of spaghetti but I had 2 open boxes of pasta and combined the two) with liquid drained from canned tomatoes and then with sauce.

A good, simple classic Italian pasta dish.