Spaghetti Puttanesca
4 medium garlic cloves, minced to paste or pressed through garlic press (1 packed tablespoon)
1 tablespoon water
Salt
1 package (16 ounces) spaghetti
2 tablespoons olive oil
1 teaspoon red pepper flakes
4 teaspoons anchovies, minced (about 8 fillets)
1 can (28 ounces) diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup black olives (such as Gaeta, Alfonso or Kalamata), pitted and chopped coarse (see note)
1/4 cup fresh parsley leaves, minced
Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. Meanwhile, mix garlic with 1 tablespoon water in small bowl; set aside.
When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
Immediately heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat; cook, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
Cook pasta until al dente. Drain, then return pasta to pot; add 1/4 cup reserved tomato juice (from canned tomatoes) and toss to combine.
Stir capers, olives and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately.
Makes 4 servings.
Note: Minced olives produced a muddy sauce with purple spaghetti. Coarsely chopped olives won’t dye the pasta and taste better.
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