Spaghetti With White Puttanesca

• 1/2 cup extra virgin olive oil, plus more for drizzling
• 8 anchovy fillets
• 1/4 cup salt-packed capers, soaked, drained and rinsed
• 1 cup pitted and sliced Nocellara or Cerignola olives
• 8 fat garlic cloves, smashed and peeled
• 1/2 teaspoon chili flakes
• 1 pound spaghetti
• 3/4 cup chopped flat-leaf parsley
• kosher salt

1. In a very large skillet (or a Dutch oven), warm 1/4 cup of the olive oil over medium-high heat until very hot.
2. Add the anchovies and capers and cook, stirring occasionally, until nicely browned, about 3 minutes.
3. Add the remaining 1/4 cup olive oil, the olives, garlic and chili flakes and cook until the garlic is golden, about 3 minutes.
4. Add 2 tablespoons water to the pan.
5. Remove from the heat.
6. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.
7. Toss the spaghetti into the skillet with the caper-anchovy mixture.
8. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding additional water if the sauce seems dry.
9. Toss in the parsley and season with salt to taste.
10. Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.

extra virgin olive oil, anchovy, salt, nocellara, garlic, chili flakes, spaghetti, flatleaf, kosher salt

Taken from www.foodrepublic.com/recipes/spaghetti-with-white-puttanesca-recipe/ (may not work)