Spaghetti alla Puttanesca

1 lb spaghetti
1 can diced tomatoes with juice
4 anchovy filets, roughly chopped
1 tablespoon capers
small can black olives
2 cloves garlic, crushed
fresh flat leaf parsley, finely chopped
red pepper flakes, to taste

While your spaghetti cooks in salted boiling water, prepare your sauce.

Heat olive oil (about 2 tablespoons) in a large skillet. Add garlic and red pepper flakes. When garlic is fragrant (about 2-3 minutes), add anchovies, olives, and capers.

Let cook for a few seconds then pour in tomatoes. Cook for approximately five minutes or until the sauce has reduced a bit.

Drain the spaghetti and add it to the skillet. Toss to combine. Sprinkle with freshly chopped parsley.

Image by Amynonymous for Domestic Observances

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