Spaghetti Puttanesca
- 250g spaghetti
- 2 tbsp olive oil
- 3 cloves garlic, chopped
- 1 14-oz. can of diced or whole tomatoes
- 1/4 cup olives, sliced
- 1 can anchovy fillets, chopped
- 3 tbsp capers, drained
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- 1/4 cup fresh basil, chopped , plus more for serving
- Grated Parmesan cheese for serving
- Cook spaghetti in a large pot of boiling water with a little bit of salt and oil
- In a large non-stick skillet, heat oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
- Add tomatoes and their juices, as well as olives, anchovies, capers, and red pepper flakes Simmer until the sauce thickens, about 5 minutes. Break up the tomatoes if whole.
- Add salt and pepper to taste.
- Once the pasta is done, drain it and add it to the sauce.
- Add your chopped basil and mix well. make sure pasta is well coated with sauce. You can add a bit of pasta water if you think the sauce is too thin.
- Serve along with extra basil and Parmesan.