Spaghetti alla Puttanesca

By: Mary Anne Stocum


Ingredients:

3 Tbsp Extra Virgin Olive Oil
4 Tbsp Minced Garlic
1 6 oz can Black Olives, sliced in quarters
3 Tbsp Capers
1/2 tsp Chili Pepper Flakes
1 2 oz can Anchovies
1 15 oz can Chopped Italian Plum Tomatoes
1 Tbsp salt, optional
1 lb Spaghetti
4 Tbsp Parsley, chopped
1 Tbsp Butter
Freshly Grated Parmesan Cheese

Preparations:

Heat oil in skillet until it crackles gently when water
hits it. Add garlic, olives, capers, pepper flakes and
anchovies; keep at medium-low for about 5 minutes,
breaking up anchovies (they'll dissolve). Add tomatoes;
raise heat to medium-high till tomatoes start a slow
bubbling boil; stir ingredients. Lower to medium-low
and stir occasionally, simmering for about 20 minutes.
Bring pot of water to boil; add salt and pasta; boil; reduce
heat to medium-high; cook for 10-12 minutes. Add parsley
and butter to sauce. When pasta is done, drain, mix with
sauce. Divide in 4 portions; top with Parmesan.