Pasta Puttanesca

Name: Pasta Puttanesca
Cuisine: italian
Ingredients: 400 g spaghetti; 2 tbsp extra-virgin olive oil; 3 cloves garlic, minced; 6 anchovy fillets, finely chopped; 2 tbsp capers, rinsed; 1/2 cup Kalamata olives, pitted and sliced; 400 g canned whole tomatoes, crushed; 1/2 tsp red pepper flakes; 2 tbsp fresh parsley, chopped; Salt, to taste; Freshly ground black pepper, to taste

Ingredients

400 g spaghetti
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
6 anchovy fillets, finely chopped
2 tbsp capers, rinsed
1/2 cup Kalamata olives, pitted and sliced
400 g canned whole tomatoes, crushed
1/2 tsp red pepper flakes
2 tbsp fresh parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste

Instructions

11. Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package instructions.
22. While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the garlic until fragrant, about 30 seconds.
33. Add the anchovies and stir until they melt into the oil, then stir in the capers, olives, and red pepper flakes.
44. Pour in the crushed tomatoes, season with salt and pepper, and simmer the sauce for 8–10 minutes, stirring occasionally.
55. Drain the spaghetti, reserving 1/2 cup of cooking water, and add the pasta to the skillet, tossing to coat.
66. If needed, add reserved pasta water to achieve a silky consistency.
77. Remove from heat, sprinkle with chopped parsley, and serve immediately.

Source: llm-generated