Spaghetti Puttanesca

• 1 clove garlic, minced
• 1 tablespoon olive oil, plus more for finishing
• 2 anchovy fillets
• 1/2 pound spaghetti
• 1 14 oz can chopped tomatoes
• 1 tablespoon red wine
• 1/4 cup kalamata olives, pitted and halved
• 1 tablespoon capers
• 1/2 teaspoon sugar
• 1 tablespoon parsley chopped

1. Place a large pot of water over high heat. When the water is boiling add plenty of salt (salty water is essential to tasty pasta) then add the pasta.
2. Meanwhile, heat the olive oil in a skillet over medium heat, add the anchovies, breaking them up with a wooden spoon (they will eventually dissolve), then the garlic, saute for about a minute.
3. Add the tomatoes, wine, olives, capers, and sugar, bring the sauce to a simmer, lower heat, and continue cooking until pasta is ready to meet it. Taste for salt; this sauce may not need any as the ingredients are already pretty salty.
4. Drain the pasta and add it to the sauce, continue cooking the spaghetti and the sauce for a few seconds, add a dash more olive oil, then half the chopped parsley.
5. Serve the pasta in warm bowls garnished with the remaining parsley.

clove garlic, olive oil, anchovy, spaghetti, tomatoes, red wine, kalamata olives, capers, sugar, parsley

Taken from food52.com/recipes/1113-spaghetti-puttanesca (may not work)