Pasta Puttanesca

This is a nice quick pasta dish for any time of year as the only fresh ingredients are garlic and parsley. As long as the prep work is complete, the sauce can be cooked in the time it takes to cook the pasta (as long as you aren't using super fresh quick cooking pasta!). And you can try and time the steamed broccoli and the garlic to be finished at the same time too, which I accomplished tonight! I made a green salad ahead of time with a beautiful watermelon radish from our farm share. Check out the picture!

This recipe is based on a Cooks Illustrated recipe from 2002.

While cooking 1 lb. spaghetti, heat 2T olive oil, 4 cloves of garlic minced, 1t hot pepper flakes, and 1 tin of anchovies minced over medium heat until fragrant but not browning. Drain 1 28-oz. can of diced tomatoes, but keep the liquid.

Add the tomatoes and simmer until thickened, about 8 minutes.

Drain the pasta and add about 1/2C of the tomato liquid and toss to fully coat the pasta.

Add 1/3C minced fresh parsley, 3/4C black olives (like Kalamata or oil cured) pitted and chopped, and 3T capers to the sauce. Pour this over the pasta and add more tomato liquid as necessary.

Serve with parmesan cheese.