Zesty Spaghetti a La Puttanesca

• 1 lb spaghetti
• 14 cup extra virgin olive oil
• crushed red pepper flakes, pinch
• 1 garlic clove, minced
• 6 anchovy fillets, roughly mashed with a fork
• 2 cups ripe cherry tomatoes, halved
• 15 kalamata olives, pitted and coarsley chopped
• 1 tablespoon capers, coarsely chopped
• brown sugar, large pinch
• sea salt & freshly ground black pepper

1. Cook spaghetti in boiling salted water until it is slightly undercooked about 1 minute away from being al dente, drain.
2. Heat the olive oil in a large skillet on medium heat.
3. Add chili flakes and garlic.
4. Saute garlic for 2 minutes is fragrant and golden.
5. Add the mashed anchovies and saute 30 seconds.
6. Add cherry tomatoes and for 8-10 minutes until the tomatoes begin to create a light sauce.
7. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt and ground pepper into the sauce.
8. Add cooked spaghetti to the pan.
9. Lower heat to medium heat and use tongs to stir until pasta absorbs the sauce, about 3 minutes.

extra virgin olive oil, red pepper, garlic, anchovy, cherry tomatoes, olives, capers, brown sugar, salt

Taken from www.food.com/recipe/zesty-spaghetti-a-la-puttanesca-485771 (may not work)