Pasta Puttanesca

• 2 tablespoons extra virgin olive oil, 2 turns around the pan
• 4 -6 cloves garlic, chopped
• 1 can flat anchovy fillet, drained
• 1/2 teaspoon crushed red pepper flakes
• 20 oil-cured black olives, cracked away from pit and coarsely chopped
• 3 tablespoons capers, cracked
• 1 (32 ounce) can chunky style crushed tomatoes
• 1 (14 1/2 ounce) can diced tomatoes, drained
• a few grinds black pepper
• 1/4 cup flat leaf parsley, a couple of handfuls,chopped
• 1 lb spaghetti, cooked to al dente (with a bite)
• crusty bread, for mopping
• grated parmigiano-reggiano cheese or romano cheese, for passing,optional

1. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
2. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
3. Add olives, capers, tomatoes, black pepper, and parsley.
4. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
5. Toss sauce with cooked pasta.
6. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
7. Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
8. The unit price is always much less per pound and you can get just what you need for each recipe.

extra virgin olive oil, garlic, flat anchovy fillet, red pepper, oil, capers, chunky style crushed, tomatoes, black pepper, flat leaf parsley, crusty bread, cheese

Taken from www.food.com/recipe/pasta-puttanesca-23925 (may not work)