Pasta Puttanesca

Pasta Puttanesca – which has a colorful and somewhat debated history – is a terrific dish that is incredibly flavorful but is also fast and easy. It’s a little bit spicy, a little bit salty, and very, very satisfying. Pasta Puttanesca (serves 6)

• 1 tbsp. olive oil
• 3-4 anchovy fillets
• crushed red pepper flakes
• 2 garlic cloves, pressed
• ¼ cup capers, drained
• ¼ cup kalamata olives, pitted and halved
• 1 15-oz. can diced tomatoes
• 10-12 fresh basil leaves, torn
• 1 lb. bucatini (you can use spaghetti, linguini, or capellini), cooked and drained, reserving ¼ cup of the pasta water
• Grated Parmesan cheese

1. Heat oil in a large pan. Add the anchovy fillets and cook, stirring, until they break apart.
2. Add the crushed red pepper flakes (exact amount depends on how spicy you want it) and the garlic and cook for 1 minute.
3. Add the capers and olives and cook for 1-2 minutes.
4. Add the tomatoes and simmer for 5-10 minutes.
5. Add the basil and the reserved pasta water. Stiff and toss sauce with the pasta. Serve with Parmesan cheese.