Dinner Tonight: Pasta Alla Puttanesca Recipe

• 1 pound spaghetti or linguini
• 2 tablespoons olive oil
• 2-3 garlic cloves, finely chopped
• 1/2 teaspoon red pepper flakes
• 6 anchovy fillets, rinsed
• 1 28 oz can whole tomatoes, plus juices, or about 2 cups Batali's Basic Tomato Sauce
• 1/4 cup capers
• 1/2 cup black olives, pitted and chopped

1. Bring a large pot of salty water to boil.
2. Meanwhile, in a large skillet or saucepan heat the olive oil over medium heat, then add the garlic, chili flakes, and anchovy fillets. Mash the fillets with a wooden spoon until they begin to disintegrate and cook until garlic softens, about 2 minutes.
3. Add the remaining ingredients except the pasta to the skillet, and bring to a boil then simmer. Begin cooking the pasta as the sauce thickens.
4. When the pasta is al dente, drain and add it to the sauce-I like to pick it up with tongs from the water to the sauce, as the starchy pasta water that clings is good for the dish. Toss the pasta well with the sauce, and serve immediately.

linguini, olive oil, garlic, red pepper, anchovy, tomatoes, capers, black olives

Taken from www.seriouseats.com/recipes/2008/01/dinner-tonight-pasta-alla-puttanesca-recipe.html (may not work)