PASTA PUTTANESCA BY RACHAEL RAY
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 4 to 6 cloves garlic, chopped
- 1 tin flat anchovy fillets, drained
- 1 /2 teaspoon crushed red pepper flakes
- 20 oil-cured black olives, cracked away from pit and coarsely chopped
- 3 tablespoons capers
- 1 (32-ounce) can chunky style crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, drained
- A few grinds black pepper
- 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
- 1 pound spaghetti, cooked to al dente (with a bite)
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta.