Spaghetti Puttanesca

Original recipe

This was pretty tasty and oh so easy to make. BAJ made a version his mom gave him several years ago that was far more complicated than this. This was EASY. The worst part of making this was probably chopping the kalamata olives--not fun around a big ole pit. I used anchovy paste rather than the real stuff, because it was what I had around the house. I used about 1/2" of anchovy paste and it was the perfect amount. I went a little heavy handed with the crushed red pepper, but that was great too. I also used a whole wheat pasta, which was a nice healthy addition.

This wasn't, unfortunately, as good as leftovers as it was fresh.

The best part of this recipe was that it was completely a pantry meal... I didn't have to buy a single thing to make it.

• 1 pound spaghetti
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/4 to 1/2 teaspoon crushed red pepper
• 6 rinsed anchovies, (optional)
• 1 can (28 ounces) whole tomatoes, and their juice
• 2 tablespoons capers
• 1/2 cup chopped pitted kalamata olives

Directions

1. Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
3. Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.

Read more at Marthastewart.com: Spaghetti Puttanesca - Martha Stewart Recipes