Spaghetti Alla Puttanesca

Ingredients

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

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped anchovy fillets. Cook for 2-3 minutes until the anchovies dissolve and the garlic is fragrant.
3. Add the canned diced tomatoes, chopped olives, capers, and red pepper flakes to the skillet. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
4. Add the cooked spaghetti to the skillet and toss to coat the pasta with the sauce. Cook for an additional 2-3 minutes until heated through.
5. Remove from heat and sprinkle with fresh chopped parsley.
6. Serve hot and enjoy!