Fresh Chile Puttanesca

• 1/4 c. extra-virgin olive oil
• extra-virgin olive oil
• 3 oz. green olives, such as Castelvetrano
• 1 tbsp. capers
• 1 tsp. capers
• 2 oz. anchovy fillets in oil
• 1 Fresno chile or jalapeno
• 2 clove garlic
• 1/2 c. oil-packed sun-dried tomatoes
• 1/2 c. canned crushed San Marzano tomatoes
• 1/4 c. sliced almonds
• 1 c. dry white wine
• 1 lb. spaghetti
• 1/4 c. Chopped flat-leaf parsley
• 1/4 c. torn basil leaves
• 1/2 tsp. finely grated lemon zest
• 1 tbsp. lemon juice

1. In a large pot, heat 1/4 cup of olive oil.
2. Add olives, capers, anchovies, chile, and garlic and cook over moderately high heat until sizzling.
3. Add sun-dried and crushed tomatoes and almonds and cook for 1 minute.
4. Add wine and cook until reduced by half, about 7 minutes.
5. Meanwhile, in a large pot of salted boiling water, cook pasta until pliable but still hard in center, about 5 minutes.
6. Drain, reserving 3 cups of water.
7. Add spaghetti and reserved cooking water to sauce and cook until pasta is al dente.
8. Stir in parsley, basil, lemon zest, and lemon juice and serve in bowls with a drizzle of olive oil.
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extravirgin olive oil, extravirgin olive oil, green olives, capers, capers, anchovy, chile, clove garlic, tomatoes, tomatoes, almonds, white wine, spaghetti, flatleaf parsley, torn basil, lemon zest, lemon juice

Taken from www.delish.com/recipefinder/fresh-chile-puttanesca-recipe-fw0413 (may not work)