PASTA PUTTANESCA

INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 tin flat anchovy fillets, drained
- 1/2 teaspoon crushed red pepper flakes
- 20 oil-cured black olives, cracked away from pit and coarsely chopped
- 3 tablespoons capers
- 1 can chunky style crushed tomatoes
- 1 can diced tomatoes, drained
- A few grinds black pepper
- 1/4 flat leaf parsley, chopped
- 1 pound spaghetti, cooked to al dente
- Crusty bread, for mopping
DIRECTIONS
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.