Pasta Puttanesca

Ingredients

• Fresh parsley - 1/4 cup, chopped
• Pitted kalamata olives - 1/2 cup, chopped
• Capers - 2 tablespoons
• Canned diced tomatoes - 1 can (14.5 ounces)
• Crushed red pepper flakes - 1/2 teaspoon
• Anchovy fillets - 4, chopped
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Spaghetti - 12 ounces

Instructions

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic, anchovies, and red pepper flakes and cook until the garlic is golden and the anchovies have melted, about 2 minutes.
3. Add the tomatoes, capers, and olives to the skillet. Simmer until the sauce has thickened, about 10 minutes.
4. Add the cooked spaghetti to the skillet and toss until well coated in the sauce.
5. Serve the pasta hot, garnished with the chopped parsley.