Spaghetti Puttanesca

It was almost two years ago to the day that I last made Spaghetti Puttanesca.  As I made my meal plan for the week, I went to my "yum" category here to find some things to make that we've enjoyed in the past, rather than my typical always searching for something new to make.  I chose this one because, not only did we really enjoy it, but it was fast, easy, and would satisfy Meatless Monday!

As I've said before, I love a pantry meal, and this fits that bill.  Although the recipe calls for whole tomatoes, this time around, I used crushed ones.  It made for a much more saucy recipe (I like it SAUCY!), but was just as tasty.

• 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