Pasta Alla Puttanesca

• 2 tablespoons extra-virgin olive oil 2 turns around the pan
• 4 garlic cloves or to taste, chopped
• 1 can anchovy fillets flat, drained
• 1/2 teaspoon crushed red pepper flakes
• 20 oil cured black olives cracked away from pit and coarsely chopped
• 3 tablespoons capers
• 32 ounces crushed tomatoes chunky-style
• 14 1/2 ounces diced tomatoes drained
• 3 black pepper grinds
• 1/4 cup flat leaf parsley chopped
• 1 pound spaghetti cooked to al dente
• parmigiano reggiano grated, or Romano, optio

1. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes.
2. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
3. Toss sauce with cooked pasta.

extravirgin olive oil, garlic, anchovy fillets flat, red pepper, oil cured black olives, capers, tomatoes chunky, tomatoes, black pepper, flat leaf parsley, parmigiano reggiano

Taken from www.yummly.com/recipe/Pasta-alla-Puttanesca-1664816 (may not work)