Pasta alla Puttanesca
Circle B Kitchen
6 garlic cloves, thinly sliced
5 small anchovy fillets
1/2 cup dry-cured black olives (or kalamata), halved
1 (28-ounce) can whole tomatoes
1 pound spaghetti
4 tablespoons olive oil
1/2 teaspoon hot red pepper flakes (or more to taste)
1/2 teaspoon dried oregano leaves
2 tablespoons small capers, drained
Freshly ground pepper to taste
Large handful Italian parsley, trimmed (about 1/3 cup minced)
Grated pecorino romano cheese
Place the tomatoes in a bowl and gently squeeze them with your hands until they are crushed and saucy.
Heat the oil in a large skillet. Add the red pepper flakes, oregano and garlic and saute until just golden, about 1 minute. Add the anchovy fillets and mash until they dissolve. Add the tomatoes, capers and olives to the sauce, plus a grinding of black pepper.
Simmer steadily for 7 minutes, then adjust seasonings (add salt or more red pepper, if necessary). While the sauce cooks, mince the parsley. Drain pasta and return it to its pot. Add the sauce and simmer over low heat, stirring for 1 minute, to incorporate. Stir most of the parsley into the pasta. Sprinkle the remaining parsley and grated cheese over the top.