Puttanesca

Notes

Formally known as Spaghetti alla puttanesca.

• The ingredients are the ingredients but my measurements are pretty loosey-goosey so feel free to change them (for instance, maybe you don't want to use two tins of anchovies--but they're so good!).
• This makes a lot of sauce.
• I cook enough spaghetti for at least four people, even when I was only cooking for two, because leftovers.

Ingredients

• EV olive oil
• 28oz can of crushed tomatoes
• 14.5oz can of diced tomatoes (Costco has a nice pack of these)
• 2 tins of anchovies
• Capers (I use at least a couple of heaping tablespoons)
• Kalamata olives, chopped (maybe I grab half a cup of these before chopping?)
• Garlic, chopped (I use two heaping tablespoons of the chopped-in-a-jar kind from Costco)

Directions

1. Start up your pasta water. Did you know you can put the pasta in the water at this point? Just stir it every so often to make sure things don't stick together.
2. Put the anchovies in a pan that has a lid. Add a little olive oil. Cook over low heat until the anchovies disintegrate. You may need to stir them up a bit. There will be much splattering.
3. Add the rest of the ingredients.
4. Cover with a splatter screen and simmer until the pasta is done.
5. I would serve the sauce on top of the pasta. I have had this in restaurants where they mixed the sauce with the pasta but that never worked out for me.
6. Serve with Parmigiano-Reggiano on top, of course.