Puttanesca sauce takes a few pantry staples including canned tomatoes, garlic, olives, capers, and anchovies. Spaghetti is a popular choice for pasta puttanesca but any long, thin pasta would work -- like linguine or vermicelli. Serve with a big salad.
▢¾ pound thin spaghetti
For The Sauce
▢¼ cup extra virgin olive oil,
▢4 to 8 anchovy fillets, use to your liking
▢1 teaspoon red pepper flakes, optional
▢4 to 5 large garlic cloves, minced
▢1 28- ounce can whole peeled San Marzano tomatoes
▢½ cup pitted kalamata olives, sliced
▢3 tablespoons capers
▢2 teaspoons dry oregano
▢½ cup chopped parsley
In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil. Warm the oil over medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).
Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.
While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions (mine took about 9 minutes).
When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.
Garnish with the remaining olives and capers and fresh parsley. Serve!