Spaghetti Puttanesca

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.

2. 2

   While the spaghetti is cooking, heat a generous amount of olive oil in a large pan over medium heat. Add the minced garlic and anchovy fillets, stirring until the anchovies melt into the oil and the garlic is fragrant.

3. 3

   Add the chopped black olives, capers, and red chili flakes to the pan. Sauté for a couple of minutes.

4. 4

   Pour in the can of diced tomatoes with their juice and stir well. Allow the sauce to simmer for about 10 minutes, until it thickens slightly.

5. 5

   Once the spaghetti is cooked, drain it and add it to the pan with the sauce. Toss well to coat the spaghetti with the sauce.

6. 6

   Taste and adjust the seasoning with salt, if necessary.

7. 7

   Serve the spaghetti puttanesca hot, garnished with chopped parsley.