Pantry Puttanesca - Savoryslurper

Ingredients

⅓ cup olive oil

3 cloves garlic, minced

¼ teaspoon crushed red pepper flakes, or to taste

1 teaspoon dried oregano

3anchovy fillets, chopped, or more to taste

2 (15 ounce) cans diced tomatoes, drained.

1 (8 ounce) package spaghetti

½ cup chopped pitted kalamata olives

¼ cup capers, chopped

Directions

Step 1

Fill a large pot with water. Bring to a rolling boil over high heat.

Step 2

As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.

Step 3

Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.

Step 4

Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.

Step 5

Stir the olives and capers into the sauce; add pasta and toss to combine.

Step 6

Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

Cook's Note:

You can leave out the anchovies if you like, but for best flavor, leave them in! They melt right into the sauce and add authentic Italian flavor.

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