Spaghetti Puttanesca

• Coarse salt and freshly ground pepper
• 1 pound spaghetti
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/4 to 1/2 teaspoon crushed red-pepper flakes
• 6 anchovy fillets, rinsed (optional)
• 1 can (28 ounces) whole peeled tomatoes in juice
• 2 tablespoons capers, drained and rinsed
• 1/2 cup kalamata olives, pitted and chopped

1. Bring a pot of water to a boil; add a generous amount of salt.
2. Cook pasta until al dente according to package instructions.
3. Drain pasta; return to pot.
4. Meanwhile, heat oil in a large skillet over medium.
5. Add garlic, red-pepper flakes, and anchovies (if using), mashing them with a wooden spoon.
6. Cook, stirring, until garlic is fragrant but not turning brown, about 2 minutes.
7. Break up tomatoes with kitchen shears (see page 361) or your hands, and add them to the pan along with their juice.
8. Stir in capers and olives.
9. Bring to a boil; reduce heat to a simmer.
10. Cook until tomatoes are softened and sauce is thickened, stirring occasionally, 5 to 10 minutes.
11. Add sauce to pot, and toss with pasta to combine; season with salt and pepper.
12. Reheat over medium-low if necessary before serving.

salt, spaghetti, olive oil, garlic, redpepper, anchovy, tomatoes, capers, kalamata olives

Taken from www.epicurious.com/recipes/food/views/spaghetti-puttanesca-387926 (may not work)