Pasta Puttanesca with Olives, Capers & Tomatoes

Ingredients

• 12 oz spaghetti

  Dried

• 3 tbsp extra-virgin olive oil

  Plus more for finishing if desired

• 4 fillets anchovy fillets

  Finely chopped

• 4 cloves garlic

  Thinly sliced

• 28 oz crushed tomatoes

  Canned

• 0.75 cup Kalamata olives

  Pitted and halved

• 2 tbsp capers

  Drained

• 0.25 tsp red pepper flakes

  Use 0.25 tsp for moderate heat

• 1 tsp dried oregano
• 2 tsp kosher salt

  For the pasta water

• 0.25 tsp freshly ground black pepper
• 0.25 cup flat-leaf parsley

  Finely chopped

• 1 lemon lemon

  Finely grated zest and 1 tbsp juice

Instructions

1. Bring a large pot of water to a boil. Add the kosher salt, then add the spaghetti and cook according to the package directions until al dente, stirring occasionally.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the anchovies and cook for 1 to 2 minutes, stirring, until they dissolve into the oil.
3. Add the sliced garlic and cook for about 1 minute, until fragrant but not browned. Stir in the red pepper flakes and oregano and bloom them for 30 seconds.
4. Add the crushed tomatoes, olives, and capers. Bring to a steady simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the oil glistens at the edges.
5. Reserve 1 cup of the pasta water, then drain the spaghetti. Add the pasta to the skillet with the sauce and toss over low heat for 1 to 2 minutes, loosening with reserved pasta water a splash at a time until glossy and well coated.
6. Remove the skillet from the heat. Toss in the parsley, lemon zest, and lemon juice, then add the black pepper. Taste before adding any more salt, since the anchovies, olives, and capers are already briny.
7. Divide among four bowls and serve immediately, finishing with a small drizzle of olive oil if desired.

Make it part of your week.