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