Spaghetti with Puttanesca Sauce
 
Ingredients
  • 2 tablespoons plus 1 tablespoon extra-virgin olive oil
  • 6-8 flat anchovy filets, drained and chopped, optional
  • 3-4 garlic cloves, peeled and finely chopped
  • 1 teaspoon crushed red pepper plus extra for serving
  • 2 tablespoons tomato paste
  • ¼ cup dry red wine
  • 1 (28-ounce) can diced tomatoes, with juice
  • 2 teaspoons dried basil
  • ¼ cup capers, drained
  • 25-30 pitted kalamata olives, halved
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound spaghetti or penne
  • Freshly grated Parmesan cheese, for serving
Instructions
  1. In a large skillet, warm the 2 tablespoons of olive oil over low heat. Add the
  2. anchovies and sauté, stirring with a wooden spoon until the anchovies are
  3. dissolved. Add the garlic and red pepper and sauté for about 15 seconds until
  4. garlic is fragrant.
  5. Add tomato paste and red wine, stirring until paste is combined. Add the
  6. tomatoes, increase the heat to medium-high and bring sauce to a quick boil.
  7. Immediately lower the heat to medium-low and simmer for 8 to 10 minutes,
  8. stirring occasionally. Add the basil, capers, and olives, reduce heat to low and
  9. simmer for 15 to 20 minutes. Add salt and pepper to taste.
  10. While the sauce is simmering, bring a large pot of salted water to a boil over
  11. high heat. Add the pasta and a dash of olive oil. Cook 8 to 10 minutes until
  12. al dente, stirring occasionally. Drain well.
  13. Add drained pasta to the skillet. Add remaining tablespoon of oil and toss
  14. pasta with the sauce until pasta is well coated. Serve with crushed red pepper and
  15. Parmesan cheese.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/01/04/its-national-spaghetti-day/