Easy Pasta Puttanesca

• 4 ounces, weight Uncooked Pasta
• 2 Tablespoons Olive Oil
• 5 whole Anchovy Filets, In Oil
• 3 cloves Garlic, Minced
• 1 cup Tomatoes, Chopped
• 2 teaspoons Capers, Drained
• 1/2 cups Olives, Pitted And Rough Chopped
• 1 pinch Red Pepper Flakes

1. In a large pot of boiling salted water, cook pasta according to package directions minus 1 minute or so of cook time.
2. Pasta should be slightly more firm that al dente when drained.
3. While pasta is cooking, heat olive oil in a large skillet over medium heat.
4. Add anchovy filets and cook, stirring and breaking up into pieces, until they dissolve into the oil, around 2 minutes.
5. Stir in minced garlic and cook until fragrant, around 30 seconds.
6. Add tomatoes and capers and turn heat to medium-high.
7. Allow sauce to simmer, stirring occasionally, for 3-4 minutes until tomatoes begin to break down and sauce starts to thicken.
8. Reduce heat to medium.
9. Stir in olives and red pepper flakes.
10. Reserve 1/2 cup of the pasta cooking water, then drain.
11. Add the pasta to the pan, making sure to incorporate everything fully.
12. Add reserved water a bit at a time to thin sauce out, and allow pasta to finish cooking in sauce for 1 minute.
13. Top with grated parmigiana, if desired.

pasta, olive oil, anchovy filets, garlic, tomatoes, capers, olives, red pepper

Taken from tastykitchen.com/recipes/main-courses/easy-pasta-puttanesca/ (may not work)