Spaghetti Puttanesca (Spaghetti Alla Puttanesca)

Yield: 4 servings

Ingredients:

• ¼ cup (60 ml) olive oil, plus more for drizzling
• 3 garlic cloves, chopped
• 4 anchovies (in oil), chopped
• 2/3 cup (160 ml) Italian black olives, pitted and halved
• ¼ cup (60 ml) capers (in brine)
• 1 red chili pepper, seeded and sliced finely
• 1 teaspoon (5 ml) ground black pepper, plus more for serving
• 19 ounces (560 ml, ~2/3 of a 28-ounce/796 ml can) canned whole San Marzano tomatoes, crushed by hand
• 9 ounces (255 g) spaghetti
• ½ cup (120 ml) chopped Italian parsley, plus more for garnish
• Pecorino Romano, grated, for garnish

Method:

Heat olive oil in a large skillet over medium heat, then add garlic and anchovies. Mash anchovies with the back of a spoon.

Add Italian black olives, capers, red chili pepper, and pepper and stir to combine. Cook for 2-3 minutes.

Add the crushed canned tomatoes. Cook over medium-low heat, stirring periodically, for 15-20 minutes.

Meanwhile, add spaghetti to a large pot of boiling, salted water and cook 4-6 minutes, until al dente.

Using tongs, remove pasta from the water and add directly to skillet with the tomatoes and olives, continuing to cook.

Add chopped parsley and fold the parsley and pasta with the sauce, cooking and stirring, until combined and the sauce is coting the pasta.

To serve, swirl pasta on large serving dish.

Sprinkle with chopped parsley and drizzle with olive oil. Finish with grated Pecorino cheese and ground black pepper, and serve hot.

Buon appetito!