Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Yield: serves 4 to 6
Ingredients: Coarse salt and freshly ground pepper; 1 pound spaghetti; 1 tablespoon olive oil; 3 garlic cloves, minced; 1/4 to 1/2 teaspoon crushed red-pepper flakes; 6 anchovy fillets, rinsed (optional); 1 can (28 ounces) whole peeled tomatoes in juice; 2 tablespoons capers, drained and rinsed; 1/2 cup kalamata olives, pitted and chopped

December 22, 2011

Full of fiery red-pepper flakes and salty capers, olives, and anchovy fillets, this tomato-based sauce is a lively alternative to a traditional marinara. Tossing the cooked pasta with the sauce in the skillet helps coat the strands.

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