Spaghetti Puttanesca

• 1 pound Spaghetti Noodles
• 1/4 cups Extra Virgin Olive Oil
• 1- 1/2 cup Grape Tomatoes, Halved
• 2 Tablespoons Capers, Chopped
• 3 whole Anchovy Fillets, Minced
• 13 cups Kalamata Olives, Pitted, Chopped
• 2 cloves Garlic, Minced
• 1- 1/2 cup Tomato Puree
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 cups Parmesan Cheese

1. In a large skillet, heat oil over medium-high heat.
2. Add in the tomatoes, capers, anchovies, olives and garlic.
3. Cook until fragrant and tomatoes soften.
4. This will take about 5 minutes.
5. Add in the tomato puree and season with salt and pepper.
6. Cook for a couple more minutes.
7. In the meantime in a large pot cook the spaghetti in salted water.
8. Cook until pasta is al dente (according to package instructions for al dente).
9. Reserve a cup or so of pasta water.
10. Drain the pasta and add it right the the sauce.
11. Add some of the reserved pasta water to thin out the sauce as needed.
12. Season to taste with salt and pepper and serve right away.
13. You can sprinkle some grated Parmesan cheese on top to serve.

noodles, olive oil, grape tomatoes, capers, anchovy, olives, garlic, tomato puree, salt, pepper, parmesan cheese

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