Puttanesca Sauce

Ingredients

• Spaghetti - 12 oz
• Parmesan cheese - 1/4 cup, grated
• Fresh basil - 1/4 cup, chopped
• Black pepper - To taste
• Salt - To taste
• Red pepper flakes - 1/2 teaspoon
• Capers - 2 tablespoons
• Kalamata olives - 1/2 cup, pitted and chopped
• Canned diced tomatoes - 1 can (14 oz)
• Anchovy fillets - 4, chopped
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and chopped anchovies. Cook until the garlic is fragrant and the anchovies have melted into the oil.
3. Add the diced tomatoes, olives, capers, red pepper flakes, salt, and black pepper. Stir well to combine.
4. Simmer the sauce for 15-20 minutes, until the flavors have melded together.
5. While the sauce is simmering, cook the spaghetti according to package instructions until al dente.
6. Once the spaghetti is cooked, drain it and add it to the skillet with the puttanesca sauce. Toss well to coat the pasta in the sauce.
7. Remove from heat and stir in the chopped fresh basil.
8. Serve the puttanesca sauce over the spaghetti and sprinkle with grated Parmesan cheese.