Spaghetti alla Puttanesca
Ingredients
- GF spaghetti
Sauce
- 3 Tbsp olive oil divided
- 4 cloves garlic minced
- 3 oil-packed anchovy fillets finely chopped (1 Tbsp)
- ¼ tsp dried red pepper flakes
- 28 oz whole tomatoes crushed by hand (this gives a better texture than using crushed tomatoes)
- ½ cup Kalamata olives coarsely chopped
- 2 Tbsp capers rinsed
- 1 tsp dried oregano or marjoram
- Pepper to taste
Instructions
- Boil pasta in salted water until done to your likeness. Reserve ½ cup of the pasta water if needed, then drain and set aside.
- In a large skillet heat 2 Tbsp oil over medium heat then add garlic, stirring until golden. Add anchovies, and pepper flakes, stirring for another minute.
- Add tomatoes and bring mixture to a boil. Once boiling, reduce heat and simmer for 10 minutes until sauce has thickened. Add the remaining ingredients as well as 1 Tbsp of oil. If sauce is too thick, add a bit of reserved pasta water.
- Add cooked pasta and toss well.
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