Pasta Puttanesca

 

2 garlic cloves, minced
2 large pinches of red hot chili pepper (or to your taste)
6-8 anchovies
2 Tablespoons olive oil
about 3 cups of whole peeled canned tomatoes
3 Tablespoons olives, sliced
3 Tablespoons capers, rinsed (packed in salt, not vinegar!)
1 pound thin spaghetti

Bring a large pot of well salted water to a boil.

In a skillet over medium heat, add garlic, chili pepper and anchovies to the olive oil. Cook, stirring, until the anchovies melt and dissolve. Do not burn garlic. Add the tomatoes with their juices and break up the tomatoes with a spoon (I use my hands and squish them!). Let this cook, uncovered, for about 20 minutes at just a simmer. Add the olives and capers. Turn off the heat under the sauce.

If you are using Barilla thin spaghetti, take the spaghetti out with tongs (don't drain) after boiling for exactly three and a half minutes and put the spaghetti right into the skillet. Toss well with the sauce. Add a little pasta water if sauce is too thick. Serve immediately.